Accelerated Solvent Extraction (ASE) – Maximize results and reduce errors in food analysis!
Maximize results and reduce errors in food analysis with proven ASE methods for more extractions in less time using less solvent more
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New type of sensor material developed
Hokkaido University scientists have succeeded in developing a nickel complex that changes color and magnetism when exposed to methanol vapor. The new material can potentially be used not only as a chemical sensor, but also with future rewritable memory devices. The phenomenon of color changes in a s more
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Understanding properties of nanoparticles and quantum dots using Hansen Solubility Parameters
Devices based on quantum dots and smart nanoparticles are currently getting a lot of attention. For instance, the colours, contrast and brightness of displays based on quantum dots provide benefits for users of TVs and phones. In addition, such particles can create value when incorporated into novel more
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How solvent molecules cooperate in reactions
Molecules from the solvent environment that at first glance seem to be uninvolved can be essential for chemical reactions. This has been shown by researchers studying the formation of an ether in pure solvents and in their mixtures. They explained the underlying mechanisms in detail using advanced s more
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Accelerated Solvent Extraction (ASE) – Maximize results and reduce errors in food analysis!
Food safety is defined as “the absence of adverse health effects due to food contamination”. Contaminants are substances that have not been intentionally added to food. These substances may be present in food as a result of the various stages of its production, packaging, transport or holding. They more
