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  • Sample Processing at Pittcon® 2014

    Tuesday, May 06, 2014
    Application Note
    Robert L. Stevenson, Ph.D.
    The tenfold increase in speed for the analytics (GC, HPLC, and SFC [supercritical fluid chromatography], all with MS) over the last decade has shifted the choke point in many workflows from analytics ... read more

  • How Solid-Phase Extraction Affects Challenges in Bioanalysis

    Wednesday, February 05, 2014
    Application Note
    Mike Oliver Tim Liddicoat Ken Meadows
    Modern bioanalytical laboratories are tasked with providing high-quality analytical results from complex biological samples in a high-throughput environment. These needs have to be balanced with the ... read more

  • Product Intelligence: Solid Phase Extraction Systems

    Monday, February 25, 2013
    Technical Article
    Solid phase extraction, or SPE, is used to isolate pollutants in water and pesticides in food, isolate drugs in blood and tissue samples, and separate proteins from a mixture, among other applications... read more

  • Optimizing HPLC Sample Preparation

    Monday, February 06, 2012
    Technical Article
    Caitlin Smith
    Sample preparation is an important component for analysis in high-performance liquid chromatography (HPLC)/ultra high-performance liquid chromatography (UHPLC). This article outlines commonly used ... read more

  • Food Safety Testing and New Technologies

    Friday, February 03, 2012
    Application Note
    Mukta M. Shukla
    Just as Alexander Fleming’s groundbreaking discoveries on penicillin ushered in a new era of antibacterial agents to extend human lifespans, it was the work of Louis Pasteur that helped introduce the ... read more

  • Spectroscopy Simplified

    Monday, February 18, 2008
    Application Note
    Scot Ellis
    The year 2008 will be a major and dynamic one for molecular spectroscopy. read more

  • Flavor Release From Food Emulsions Varying in Their Composition in Fat and Proteins and Its Effect ...

    Monday, February 18, 2008
    Technical Article
    Elisabeth Guichard Marjorie Fabre Perla Relkin
    Acceptability of food by consumers is highly governed by its flavor (aroma and taste) perception. read more

  • Ion Chromatography Systems With Eluent Regeneration

    Monday, February 18, 2008
    Application Note
    Scott Lefferts Yan Liu Zhongqing Lu Chris Pohl John Madden Navette Shirakawa
    Users who perform routine analyses of anions and cations in simple matrices, such as drinking water, can benefit from Reagent-Free™ Ion Chromatography systems with Eluent Regeneration (RFICER ™ ... read more

  • Modern Trends in Atomic Force Microscopy of Soft Matter

    Monday, February 18, 2008
    Technical Article
    Sergei Magonov
    The invention of atomic force microscopy (AFM) has revolutionized contemporary microscopy and empowered researchers with a unique method to study materials at the submicron scale. read more

  • Method Development in Thermal Analysis: Part 1

    Monday, February 18, 2008
    Technical Article
    Markus Schubnell
    The development and validation of methods is of major importance in today’s quality assurance systems. read more

  • Characterization of Synthetic Block Copolymers by LC-MS

    Monday, February 18, 2008
    Application Note
    Suze M. van Leeuwen BoonHua Tan Dirk W. Grijpma Jan Feijen Uwe Karst
    The basis for the physical properties of a (polymeric) material is found in its chemical composition. read more
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