-
- Posts: 56
- Joined: Sun Sep 26, 2004 1:50 pm
Advertisement
Ion exclusion or ligand exchange?
Discussions about HPLC, CE, TLC, SFC, and other "liquid phase" separation techniques.
3 posts
Page 1 of 1
I already heard that the separation of sugars on cation exchange columns (Ca form) is due to ligand exchange and ion exclusion, by what I know, theorically both process could hapen, am I wrong?
-
- tom jupille
- Site Admin
-
- Posts: 4978
- Joined: Wed Aug 11, 2004 4:55 pm
Cation exchange resins in the H+ form are used for organic acids separations; in that situation, the dominant mechanism is "ion exclusion". There is arguably some "reversed-phase" partition chromatography going on as well.
The same resins in the Ca++, Ag++, or Pb++ form are also used for sugars; in that situation, ligand exchange certainly plays a role, because the selectivity changes with the ionic form of the resin. Retention of sugars also occurs on the H+ form resins, however. This suggests that some type of partition chromatography is also involved.
The same resins in the Ca++, Ag++, or Pb++ form are also used for sugars; in that situation, ligand exchange certainly plays a role, because the selectivity changes with the ionic form of the resin. Retention of sugars also occurs on the H+ form resins, however. This suggests that some type of partition chromatography is also involved.
-- Tom Jupille
LC Resources / Separation Science Associates
tjupille@lcresources.com
+ 1 (925) 297-5374
LC Resources / Separation Science Associates
tjupille@lcresources.com
+ 1 (925) 297-5374
-
- Posts: 20
- Joined: Thu Feb 03, 2005 4:07 pm
Hi, Fabiano. Good to "see" you again.
Tom is right - as in Russia said - the situation is clear that the situation is unclear.
I tried to apply the principal components analysis to study this question (to study "retention mechanisms"), and even have got some interesting results, but it was for fun, and I've quickly lost interest.
All data on all - attention! commercially available phases for oligisucharide separations - is described generally only by two factors, the first about 70-80% major (exclusion) and the second is about 20% (third about 5% and so on).
So, it requires more serious approach then "for fun".
Tom is right - as in Russia said - the situation is clear that the situation is unclear.
I tried to apply the principal components analysis to study this question (to study "retention mechanisms"), and even have got some interesting results, but it was for fun, and I've quickly lost interest.
All data on all - attention! commercially available phases for oligisucharide separations - is described generally only by two factors, the first about 70-80% major (exclusion) and the second is about 20% (third about 5% and so on).
So, it requires more serious approach then "for fun".
3 posts
Page 1 of 1
Who is online
In total there are 3 users online :: 2 registered, 0 hidden and 1 guest (based on users active over the past 5 minutes)
Most users ever online was 4374 on Fri Oct 03, 2025 12:41 am
Users browsing this forum: Amazon [Bot], Semrush [Bot] and 1 guest
Most users ever online was 4374 on Fri Oct 03, 2025 12:41 am
Users browsing this forum: Amazon [Bot], Semrush [Bot] and 1 guest
Latest Blog Posts from Separation Science
Separation Science offers free learning from the experts covering methods, applications, webinars, eSeminars, videos, tutorials for users of liquid chromatography, gas chromatography, mass spectrometry, sample preparation and related analytical techniques.
Subscribe to our eNewsletter with daily, weekly or monthly updates: Food & Beverage, Environmental, (Bio)Pharmaceutical, Bioclinical, Liquid Chromatography, Gas Chromatography and Mass Spectrometry.
- Follow us on Twitter: @Sep_Science
- Follow us on Linkedin: Separation Science