Prof. R. Graham Cooks
Department of Chemistry,
Purdue University, West Lafayette, Indiana, USA

website:
http://www.chem.purdue.edu/cooks

Cooks has contributed to advances in instrumentation and methodology for mass spectrometry. By combining soft ionization with two stages of mass analysis, he introduced direct analysis of mixtures by tandem mass spectrometry in the 1970's. He conceived a kinetic method of estimating thermochemical properties based on cluster ion dissociation kinetics He made key contributions - including the first use of matrices - to the modern desorption ionization methods. Many novel instruments have been built in his laboratory, including the first hybrid instrument and early miniature mass spectrometers. Dr. Cooks has demonstrated ultra-trace environmental analysis and reactor control with membrane introduction mass spectrometry and made significant uses of tandem mass spectrometry in mechanistic gas-phase ion chemistry. His studies of ionic collisions at surfaces included the introduction of ion soft landing, a method that uses the separation power of mass spectrometry to soft-land intact biologically active molecules onto surfaces to form protein microarrays.

His group is also responsible for the ambient ionization method of desorption electrospray ionization (DESI). Dr. Cooks has authored over 800 publications and served as PhD thesis advisor to more than 100 Ph. D. students.

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