Yeager's Chromatography based on the circular paper method as described below in the work of E.E. Pfeiffer. These chromatograms were made primarily of red wines and other food stuffs in the attempt to develop a visual nomenclature for quality. Each chromatogram is labeled with the specific wine maker.
Want to find out more? The following articles give you the practical, basic instructions.
Circular Paper Chromatography for quality testing of organic materials as practiced in the 1950-60's by Dr. E.E. Pfeiffer at the Biochemical Research Laboratory, Spring Valley, New York, is detailed on these notes from the files of the Bio-Dynamic Farming and Gardening Association.
- Preparation of grains such as wheat, rye, oats or barley.
- Preparation of flour or dough.
- Preparation of bread of all kinds.
- Preparation of fresh green leaves, vegetables or fruit.
- Preparation of roots, tubers and bulbs.
- Dried herbs and teas.
- Preparation of juices, fruit juices, soft drinks and pressed extracts.
- Enzyme preparations.
- Yeast preparations
- Vitamin preparation, single, pure or in mixture.
- Dried foods like macaroni, egg noodles, etc.
- Sugars, honey, molasses, maple syrup.
- Milk.
- Dried, dehydrated milk powder.
- Fats and oils.
- Soils and compost.
Chromatographic Determination of Humus Extracts from Compost Fractions an extract from a brochure which is out of print. Also from E. E. Pfeiffer's work.>
