Evaluation of ion chromatography for determination of selected ions in geothermal well water

Ion chromatography is evaluated as a technique for the separation and determination of selected anions (fluoride, chloride, bromide, and sulfate) and cations (lithium. sodium, potassium and ammonium) in geothermal well water samples. The results achieved are compared with those obtained by other methods of analysis in a round-robin test.     

Fluorosulfonyl-containing heterocyclic compounds

Hexafluoroisobutenylidene sulfate is a sulfotrioxidizing agent with respect to various olefins; methylenemethionic acid is formed in the case of ethylene, while the corresponding-sulfones are formed in the case of tetrafluoroethylene and vinylidene fluoride. 2,2-Difluoro-2-hydroxy-ethanesulfonic acid sultone is characterized by a capacity for anionotropic transformations; a number of sulfoacetic acid derivatives were obtained on the basis of this sultone.See [1] for communication III.Translated from Khimiya Geterotsiklicheskikh Soedinenii, No. 2, pp. 178–182, February, 1973.     

Influencing parameters in time resolved picosecond spectroscopy and a new light gate method

We show that the open period of a CS₂ light gate, triggered by a picosecond optical pulse, depends on the optical pathlength through the CS₂. An alternative to the light gate is suggested for time resolved spectroscopy. The working principle is based on scattering induced in CS₂. We have found that the broadband emission from H₂O or D₂O excited by a 5300 Å picosecond pulse is also of picosecond duration, but the blue part is delayed with respect to the red. From this delay time the lifetime of the ground state vibrational levels may be measured directly.     

Über die Standardisierung von Präparaten aus dem frischen Milchsaft von Lactuca virosa

Zusammenfassung Die Bitterwertbestimmung nachR. Wasicky und Mitarbeitern eignet sich zur Bestimmung des Gesamtbitterstoffgehalts von Präparaten aus dem Milchsaft vonLactuca virosa.

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Summary R. Wasicky's and his collaborators' method of evaluating bitters is suitable for the determination of the total contents of bitter principles of preparations derived from the milky juice of lactuca virosa.

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Résumé L'appréciation des amers d'aprèsR. Wasicky et ses collaborateurs peut être utilisée pour déterminer la teneur en amers totaux de préparations à base du suc laiteux de lactuca virosa.

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Zur quantitativen Bestimmung der Bitterstoffe inLactuca wurde von den Verfassern eine gustometrische Methode verwendet. Da diese grundsätzlich den kolorimetrischen Methoden gleichzustellen ist, außerdem infolge des häufigen Vorkommens von bitter schmeckenden Substanzen in biologischen Materialien ein Interesse für die Bestimmungsmöglichkeit dieser Verbindungen besteht, wurde die vorliegende Arbeit aufgenommen.Die Schriftleitung.