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  • Fish-Related Standard Reference Materials

    Sunday, February 01, 2009
    Technical Article
    Michele Schantz Stephen A. Wise Steven J. Christopher W. Clay Davis Rusty D. Day Jennifer M. Keller John R. Kucklick Stephen E. Long Elizabeth A. Mackey David Point Barbara J. Porter Dianne L. Poster Katherine E. Sharpless Gregory C. Turk
    Humans have been eating fish for thousands of years, enjoying its nutritional benefits. In extreme cases, health risks posed by contaminants can outweigh the health benefits imparted by fish ... read more

  • High-Purity Water and pH

    Thursday, June 01, 2006
    Technical Article
    Estelle Riché Aude Carrié Nicolas Andin Stéphane Mabic
    pH influences the rate of many chemical and enzymatic reactions. read more

  • Tips to Prevent Streaking on 2-D Gels

    Tuesday, November 01, 2005
    Application Note
    Tom Berkelman Mary Grace Brubacher Haiyin Chang Tim Cross William Strong
    The most common problem encountered with 2-D gels is protein streaking, whether in the horizontal or vertical direction. read more

  • The Significance of pH Stability for Cell Cultures

    Thursday, September 01, 2005
    Application Note
    Daniela Maurer
    Cell culture media generally comprise amino acids, salts, vitamins, other substances, and an anorganic buffer substance (NaHCO3). read more
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