The CAIS has been instrumental in the development of hydrogen δD and oxygen δ18O stable isotope methods used for body water determinations, source water and geographic origin assessments and confirmation of natural process in manufacturing foods and flavors. We use a Picarro Cavity Ring-down spectrometer (CRDS) for the simultaneous analysis of δD and δ18O as vaporized water of aqueous samples. This method makes use of international standard reference materials and secondary in-house suite of standard materials.
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