Direct Determination of Organic Constituents of Natural Waters by Flame Ionization Gas Chromatography

Abstract

This article discusses a series of studies on University Lake, a 500‐milgal impoundment supplying water to the town of Chapel Hill, which demonstrate that the development and production of certain taste‐ and odor‐causing constituents at specific lake levels are associated with various stages of the seasonal chemical and biologic cycles. The strength and localization of the various taste‐ and odor‐causing fractions made it possible to identify the fractions qualitatively by gas chromatography with a flame ionization detector. In conjunction with the routine sampling program, which follows the seasonal changes in biologic and chemical parameters, water samples for gas chromatography were pumped from twelve depths at 2‐ft intervals except for the first and last 4‐ft sections. Small glass‐stoppered bottles were filled completely and refrigerated at 2°‐4°C until used. The chromatographing was carried out within 24 hrs. and no later than 48 hrs. after collection.

Evolution of Organic Analytical Methods in Environmental Forensic Chemistry

“…In 1963, Ryckman, Burbank and Edgerley (1964) of the School of Public Health at Washington University presented a paper at the annual American Water Work Association (AWWA) meeting indicating various methods for analyzing organics in ppb and parts per trillion ( pptr) concentrations were becoming available, including gas chromatography, and argued that these methods were necessary to monitor water quality. At the same conference Weiss, Johnson and Kwon (1963) of the University of North Carolina demonstrated the utility of gas chromatography analysis of trace organics in groundwater using a¯ame ionization detector. Coincidentally with these research eorts, academic journals likewise began to focus their content on the developing analytical technologies.…”