LXXIV. <i>A positive ray spectrograph</i>

Aston, F. W.

doi:10.1080/14786441208636004

Cited by 218 publications

(66 citation statements)

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“…24 The spectrograph provided immediate experimental evidence for the isotopes of neon in a proportion of about 9:1. Aston wrote that "by making use of a new and more powerful method of positive-ray analysis, a description of which is soon to be published, measurements of mass and other evidence have been obtained of sufficient accuracy to prove beyond all dispute that atmospheric neon is a mixture of two isotopes of atomic weight 20.00 and 22.00, correct to about 0.1%."…”

Section: Building Of the Mass Spectrographmentioning

confidence: 99%

“…With renewed confidence, Aston put the knowledge he had gained and incubated at Farnborough into building his first mass spectrograph. 24 Like Thomson's parabola apparatus, it was to employ electric and magnetic fields to separate charged particles but, in Aston's device, the two fields were in different regions of the flight tube. Thus, unlike Thomson's apparatus in which particles with the same e/m ratio, but different velocities, were distributed along the parabola, Aston's spectrograph focused these particles to the same point on the screen.…”

Section: Building Of the Mass Spectrographmentioning

confidence: 99%

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Francis William Aston: The Man Behind the Mass Spectrograph

Downard

2007

Eur J Mass Spectrom (Chichester)

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Francis William Aston was among the most accomplished physicists of the 20th century. A Nobel laureate and Fellow of the Royal Society, his research career spanned four decades. During this time, he provided experimental proof of the existence of isotopes for many of the chemical elements and recorded their masses using several hand-built mass spectrographs. A rather private man who lived alone in Trinity College for much of his adult life, Aston remains a somewhat elusive and mysterious figure. This biography attempts to shed some more light on the man, including his character and his personal life and, particularly, how his life was shaped by his childhood, environment and education. It contains previously unpublished material and photographs and complements the biographies of Hevesy and Thomson, following Aston's death and that by Squires detailing the construction and performance of his mass spectrographs at the Cavendish Laboratory. It is published at a timely juncture, some 100 years after Aston's first arrival at Cambridge.

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Section: Building Of the Mass Spectrographmentioning

confidence: 99%

Section: Building Of the Mass Spectrographmentioning

confidence: 99%

Francis William Aston: The Man Behind the Mass Spectrograph

Downard

2007

Eur J Mass Spectrom (Chichester)

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“…Aston in 1919, who demonstrated the existence of isotopes in non-radioactive elements (Aston 1919). Modern commercial GC-MS instrumentation combines compound ionization, resulting in unique mass spectral fragmentation patterns, with high-resolution separation of the resulting ions, and selective and sensitive mass detection.…”

Section: Gas Chromatography and Gc-mass Spectrometrymentioning

confidence: 99%

Origins of Grape and Wine Aroma. Part 2. Chemical and Sensory Analysis

Robinson

Boss

Solomon

et al. 2014

Am. J. Enol. Vitic.

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Part 1 of this review summarized the current state of knowledge with respect to the chemical compounds contributing to grape and wine aroma. Much of our understanding of the chemistry of grape and wine composition comes from advances in analytical and sensory methods for identifying and quantifying the compounds that contribute to flavor. Therefore, Part 2 of this review provides an overview of the chemical and sensory analysis approaches that have been used to deconstruct wine flavor into its component parts with an aim toward relating the chemical composition to the unique sensory properties that are associated with different wine varieties and styles.Key words: gas chromatography-mass spectrometry, multidimensional separations, sample preparation, sample extraction, GC-olfactometry, sensory descriptive analysis Part 1 of this review provided an overview of the chemical components in grapes and wines and the viticultural, winemaking, and storage practices that influence their formation and concentrations. In Part 2 we provide a summary of the analytical chemistry and sensory approaches for assessing wine flavor. As noted previously, we have attempted to be as complete as possible, however, given the numerous publications in these areas, not all research can be covered (e.g., a Google Scholar search for the phrase "analysis of wine flavor" returns >6,600 publications from the years 2012-2013; the phrase "sensory analysis of wine flavor" returns >5,600 publications over the same period). Therefore, we have chosen to focus on selected recent applications to demonstrate the power and types of information that can be obtained with current analytical and sensory approaches. The reader is also referred to several reviews for more detailed discussions of selected topics (Francis and Newton

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“…Thomson, Cavendish Laboratory of the University of Cambridge, through his work on the analysis of negatively and positively charged cathode rays with a parabola mass spectrograph, the great grandfather of the modern mass spectrometers. (Thomson 1897;Thomson 1907) In the next two decades, the developments of mass spectrometry continued by renowned physicists like Aston, (Aston 1919) Dempster, (Dempster 1918) Bainbridge, (Bainbridge 1932;Bainbridge and Jordan 1936) and Nier. (Nier 1940;Johnson and Nier 1953) In the 1940s, chemists recognised the great potential of mass spectrometry as an analytical tool, and applied it to monitor petroleum refinement processes.…”

Section: Introductionmentioning

confidence: 99%