Graham Cooks of Purdue developed a form of surface analysis which relies on an ambient form of this technique, which affixes the word desorption to this technique. Often when using this technique, 0.1 percent acetic acid or formic acid is added to the analyte. This technique
Graham Cooks of Purdue developed a form of surface analysis which relies on an ambient form of this technique, which affixes the word desorption to this technique. Often when using this technique, 0.1 percent acetic acid or formic acid is added to the analyte. This technique is preferred over another when analyzing larger proteins as it can effectively extend the range of an (*) analyzer. In this technique, the charge repulsion between droplets exceeds the surface tension holding them together, which results in the formation of a structure with a 49.3 degree angle. This technique results in the formation of a Taylor cone and can produce multiply charged ions. For 10 points name this ionization method used in mass spectrometry that is not MALDI.
Graham Cooks of Purdue developed a form of surface analysis which relies on an ambient form of this technique, which affixes the word desorption to this technique.
electrospray ionization [accept ESI; prompt on "mass spectrometry" before mentioned]