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Term for the separation of a mixture of substances by separating it into its individual components. The process is particularly suitable for substances that are chemically very similar and difficult to separate. The principle was first described by the Russian botanist Mikhail S. Tsvett in 1901 and named chromatography by him in 1906. Today, this is an indispensable method for isolating substances and for identifying and quantifying the ingredients of mixtures. There are various methods. In food chemistry, medicine, environmental analysis and biology, gas chromatography (GC), discovered in 1952 by S. C. James and A. Martin, is the preferred method. The method is suitable for vaporisable (liquid) and gaseous substances. The separation is based on the different boiling points of the substances and the video (click to view) shows the process.

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