Abstract
Electron monochromators designed for the production of low-energy electrons
(0.03eV to 15eV) with nearly monochromatic distributions have been available
for many decades. The concept of adapting the electron monochromator as
an ion source onto mass spectrometers for the purpose of Electron Capture,
Negative Ion - Mass Spectrometry (ECNI - MS) analyses is only now
being realized. Electron currents of 430 uA at 0.03eV electron energy are
now available from an electron monochromator, which will provide sufficient
electron flux to meet modern standards for trace-level analyses of environmental
compounds and chemical warfare agents.
Electron energy scans of compounds in these classes reveal unique negative ion resonances, which can be used as an additional dimension of information for compound identification. These scans are also used to probe reductive de-chlorination mechanisms of environmental toxins and regioselective decomposition of explosives.
Background
Dr. Laramee received a B.S. degree from California State University
in 1976, and both his M.S. and Ph.D. degrees from Purdue University in
1980 under Prof. R.G. Cooks. During this time, Jim held two Researchships
at Argonne National Laboratory. From 1980 to 1982, he was affiliated with
Exxon Research and Engineering Company, and from 1982 to 1984 was a SERC
Research Fellow with Prof. K.R. Jennings in the Dept. of Chemistry and
Molecular Sciences at Warwick University in England. In 1984, Jim assumed
a post-doctoral position with Prof. M.L. Deinzer in the Dept. of Agricultural
Chemistry at Oregon State University, where he is presently an Assistant
Professor.
Meeting details
| Date: | Wednesday | March 11, 1998 |
| Time: | 6:00 pm | Social hour, registration (no-host cocktails) |
| 7:00 pm | Dinner ($25 includes wine) | |
| 8:15 pm | Lecture (free, no reservations required) | |
| Dinner: | Choice of: | Coho Salmon Almondine |
| Vermicelli Marinara (fresh vegetables tossed in a marinara sauce) | ||
| Chicken Supreme (double chicken breast with a delicate supreme sauce) | ||
| includes | Spinach salad, New York style Cheesecake, wine, coffee | |
| Cost: | $25.00 | Reservations required |
| $10.00 | Students only |