“…Others have added small amounts of fatty acids (4, 88), their salts (89), or various surface-active agents (81, 90, 91). These tend to deactivate hydrogen bonding sites, spread the stationary phase over the surface of the support, and possibly act as a "glue" to span the interface between the liquid and the solid (91) (93)(94)(95). By increasing the temperature during the run of a chromatogram, it is possible to separate rapidly a mixture of components boiling over a wide range of temperature, and all solutes emerge as sharp, well-defined peaks of nearly the same shape (Fig.…”