In order to be able to come up with a blog post everyday, I have decided that each day will have a general category, and that Friday will be dedicated to food posts. I know that having a “Foodie Friday” post isn’t very original, but it just seems appropriate, and I will try to keep them interesting, highlighting some of my favorites foods, recipes, and techniques.
Just as with the soup, where are so many variations to consider, (e.g. type of onion, broth, wine, vinegar, herbs, garlic, cheese), when developing a gas chromatographic analytical method there are many areas where slight variations can make a big difference. A professor at Duke University, Heather Stapleton, reviewed many of the analytical methods used for quantifying a certain group of BFRs called polybrominated diphenyl ethers (PBDEs). Like the soup posting, the review (found, here) highlights several areas that can make, or break, your analytical method, be it injection technique, column selection, temperature program, or ionization.
While I can agree that eating and making the soup is probably more fun, having a nice chromatograph can be just as rewarding as a nice bowl of homemade soup.