Abstract

The techniques considered are gas chromatography, electro phoresis, and infrared spectrophotometry, together with some related ones. The principles of gas chromotography are explained, together with the mode of operation of thermal conductivity and flame ionisa tjon detectors. The most significant application to date has been in the field of oils and fats, but additional possibilities are briefly considered. The separation of proteins by electrophoresis or immuno electrophoresis on various supporting media is discussed. High voltage techniques may be used for the quantitative analysis of mixtures of amino acids or peptides. Electrophoresis has also been applied in investigations of chrome liquors, vegetable tanning liquors, syntans, and dye solutions.