9 Results for product support

Since its introduction in 2003 by Anastassiades and Lehotay et al, the QuEChERS method 1 (quick, easy, cheap, effective, rugged, safe) has proven to be effective and convenient for analysis of multiple pesticides in agricultural products. Increasing concern over the health effects of residual pesticides on fruits and vegetables has led to increased testing of these products to determine the levels of pesticides on produce when it goes to market. The QuEChERS method has allowed analysts to process a greater number of samples in a shorter time period than with previous methods.

When it comes to food safety every single item must be tracked and risk managed along its journey from farm to fork. Any lapse in food safety can have detrimental consequences on the consumer and have a negative financial impact on a company, not to mention significant repercussions on reputation.

There are multiple types of syringes that can be used in the laboratory. Each syringe has a different purpose based on what is being performed in the lab as well as different care and cleaning techniques.

Handling liquid waste is something that must be done carefully in a lab to ensure waste is removed safely and correctly and using a vacuum aspirator makes the process easy as well. Labs working with liquid waste recovery, especially biological, chemical, and radioactive liquids, have typically used a vacuum pump for liquid aspiration. But a vacuum aspirator is a great replacement for the common vacuum pump. A vacuum aspirator is ideal for use in cell culture, RNA/DNA extraction, microplate waste removal, and any other separation of liquids and solids or liquid recovery.

Learn more about the Cole-Parmer CG-900 Cryo-Blade™ Cryogenic Grinder and how to use it for pesticide analysis in food processing using the QueChers method and for other applications in your laboratory.

Many chemical compounds can be responsible for scent and flavor in botanicals. These chemicals are transformed into neural impulses and travel along the various facial and major nerves to centers in the brain which then interpret the impulses and create taste perception. These perceptions of taste, along with texture, smell and the sensation associated with temperature, pain and pressure (chemesthesis) combine to create the impressions of flavor.

Chromatography is a technique for separating mixtures into their constituent parts. At its core, chromatography is the interaction between a mobile phase (which carries the mixture being separated) and a stationary phase (which performs the separation).