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Welcome to the Poutsma Group J. C. Poutsma
Margaret L. Hamilton
Associate Professor of Chemistry
B.S., Furman University
1991 (757)-221-2548; e-mail: jcpout@wm.edu |
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Courses
Research Interests
Current Students
Former
Students
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Chem 103 General Chemistry (Fall, MWF, 12:00) Chem 408 Compuational Methods in Chemistry Chem 404, Advanced Analytical Chemistry Chem 309, Principles of Instrumental Analysis Chem 309 L Instrumental Analysis Lab (Fall) Chem 354 Second Semester General Chemistry Lab (Spring) Chem 392 Physical Chemistry Laboratory II We use mass spectrometry and high-level theoretical calculations to study the intrinsic properties of gas-phase molecules. We have been studying the gas-phase acid-base properties of a variety of protein and non-protein amino acids using the extended kinetic method in an ESI- quadrupole ion trap mass spectrometer. In addition, we have been studying the effects of entropy on the dissociations of the proton-bound dimer ions that are used in extended kinetic method studies. We have recently started to study the effects of non-protein amino acid incorporation on the thermochemcial properties and fragmentation pathways of small peptides. We have two mass spectrometers in our laboratory, a Finnigan LCQ-DECA
ion trap and a home-built flowing afterglow triple quadrupole instrument.
We are currently in the process of ressurrecting the FA-QQQ and
will soon be able to use it for studying the kinetics of ion molecule
reactions as well for determining absolute bond dissociation energies
using energy-resolved mass spectrometry experiments. Here are pictures of a quadrupole ion trap Here are some pictures of the new FA-QQQ
Former Students (Rogue's Gallery)
Future Students (Farm System)
Henry Dreyfus Teacher Scholar Award (2006-2011) William and Mary Students are Underlined 13) "The Proton Affinity of Proline Analogs Using
the Kinetic Method with Full Entropy Analysis" Kuntz, A. F.; Boynton,
A. W.; David G. A. ; Colyer, K. E.; Poutsma, J. C. J. Am. Soc.
Mass Spectrom. 2002 , 13 , 72. Siena Pictures
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