{"chrom":"\n\n<div class=\"span4\" id=\"imgs\">\n<div class=\" inner\">\n\t\t<a href=\"#\" class=\"back\">Back<\/a>\n\t\t<ul class=\"thumbnails\">\n\t\t<li class=\"row-fluid\"><div class=\"span10\"><a href=\"#\" id=\"food\" class=\"imgHome expand\" title=\"Analytical problems relating to the preparation and control of egg pasta: GC-FID analysis.\"><span class=\"brd\"><span class=\"nnr\"><img src=\"uploads\/51a0d860b887e\/Colesterolo_uovo_2005.jpg\" \/><\/span><\/span><\/a><\/div><div class=\"span7\" style=\"text-align:center;\"><a style=\"margin-left:15px;color:#68B1DE;width:100%;font-size:12px;\" href=\"uploads\/51a0d860b887e\/Colesterolo_uovo_2005.jpg\" target=\"_blank\">Download uncompressed image<\/a><\/div><\/li>\t\t<li class=\"row-fluid\"><div class=\"span10\"><p style=\"margin:20px 13%;\">Click on image to enlarge.<\/p><\/div><\/li>\n\t\t<\/ul>\n\t\t\n\t<\/div>\n<\/div>\n<div class=\"span7\" id=\"desc\">\n\t<div class=\"inner\">\n\t<a href=\"\/index.php?r=site\/topdf&id=19\" style=\"color:#68B1DE;\" class=\"pull-right \">Export to pdf<\/a>\n\t<\/div>\n\t<div class=\" inner\" style=\"margin-top:20px\">\n\t\t\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Analytical problems relating to the preparation and control of egg pasta: GC-FID analysis.<\/p>\n\t\t<p> 2005<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Author(s)<\/p>\n\t\t<p style=\"margin-left:15px;\"> Daniele Naviglio - Fabiana Pizzolongo<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Caption<\/p>\n\t\t<p style=\"margin-left:15px;\"> GC chromatogram obtained by analysing lipids of egg-yolk after the addition of squalene as internal standard (SI)<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Comments<\/p>\n\t\t<p style=\"margin-left:15px;\"> This gas chromatogram was obtained by injecting one microliter of lipids extracted from egg-yolk on RTX-65 TG capillary column (Restek corp.) 30m lenght, 0.25 mm i.d., 0.1 micron f.t. PTV injector was programmed starting from 60 \u00b0C (6 sec.) increase 999 \u00b0C\/min to 370 \u00b0C held for two minutes. Column program was 250 \u00b0C (2 min.) increase 5\u00b0C\/min to 360 \u00b0C (2 min.)<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Discovery<\/p>\n\t\t<p style=\"margin-left:15px;\"> For the first time squalene as internal standard  and  polar column were used for cholesterol determination. Gas chromatogram allowed to accurately detect the number of eggs added to special pasta.<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Bibliography<\/p>\n\t\t<p style=\"margin-left:15px;\"> NAVIGLIO D., PIZZOLONGO F. (2006). Problematiche analitiche relative alla preparazione e al controllo delle paste all'uovo. Tecnica Molitoria, 57(2), 121-130.<\/p>\n\t\t<p class=\"text-info\" style=\"font-size:20px;\">Email<\/p>\n\t\t<p style=\"margin-left:15px;\"> naviglio@unina.it<\/p>\n\t<\/div>\n<\/div>\n\n"}