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  • Laboratory Automation: 2013–2017

    Laboratory Automation: 2013–2017

    Friday, November 23, 2012
    Technical Article
    Robert L. Stevenson
    Laboratory automation is changing the work flow in biochemical and chemical laboratories. read more
  • Analysis of Piperine in Peppers Using On-Line SFE-UHPLC With Photodiode Array Detection

    Analysis of Piperine in Peppers Using On-Line SFE-UHPLC With Photodiode Array Detection

    Tuesday, February 01, 2011
    Application Note
    Takayuki Yamaguchi, Kazutoshi Kamezawa, Keijin Iwaya, Yasuyo Sato, Toshihiko Miyaji, Masao Bounoshita, David J. Tognarelli, Muneo Saito
    Ultrahigh-performance liquid chromatography (UHPLC) is a separation technique that utilizes columns packed with microparticles (<2 µm in diameter), as provided by the xtreme liquid chromatography (x-lc™) system (jasco corp., tokyo, japan) µm="" in="" diameter),="" as="" provided="" by="" the="" xtreme="" liquid="" chromatography="" (x-lc™)="" system="" (jasco="" corp.,="" tokyo,="">... read more
  • Determination of Mercury in Slag and Cement Using a Mercury Analyzer

    Determination of Mercury in Slag and Cement Using a Mercury Analyzer

    Friday, January 28, 2011
    Application Note
    Sang-Ho Nam, Yu-Na Kim, Jin-Su Na, Keun-Hyeok Yang
    Mercury is one of the most toxic elements in the environment. Humans are exposed to mercury through the inhalation of mercury vapor, ingestion of drinking water, and consumption of fish. read more
  • The Double Life of Structured Fluids

    The Double Life of Structured Fluids

    Sunday, August 01, 2010
    Application Note
    Neil Cunningham, Bob McGregor
    The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more
  • Food Texture Analysis

    Food Texture Analysis

    Saturday, May 01, 2010
    Application Note
    Richard D. Brown
    Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more
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