The formation of a flash phenomenon
The boiling point of water is higher than 100℃ when the water is heated under a certain pressure. The higher the pressure, the higher the boiling point of water and the higher the heat content. When the pressure decreases, some sensible heat is released, and this excess heat will be absorbed in the form of latent heat, causing some water to be “flash” into steam.
The boiling point of water is higher than 100℃ when the water is heated under a certain pressure. The higher the pressure, the higher the boiling point of water and the higher the heat content. When the pressure decreases, some sensible heat is released, and this excess heat will be absorbed in the form of latent heat, causing some water to be “flash” into steam.
The differences between SPE column, Flash column, HPLC column
In general, both the SPE column and Flash column are used in the pre-processing of the sample being analyzed. After the pre-processing is completed, the sample is then sampled. The HPLC column was used to separate glucose, maltose, and sucrose from sugars in an HPLC (High-Performance Liquid Chromatograph) instrument.
In general, both the SPE column and Flash column are used in the pre-processing of the sample being analyzed. After the pre-processing is completed, the sample is then sampled. The HPLC column was used to separate glucose, maltose, and sucrose from sugars in an HPLC (High-Performance Liquid Chromatograph) instrument.
It should be noted here that the properties of the salt and the sugar are very different, so they are well separated. However, the properties of glucose, maltose, and sucrose in sugars are very similar, and it is difficult to separate them. Therefore, the separation capacity of the HPLC column is much larger than that of the SPE column and Flash column.
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