Showa Denko America, Inc., | Authors

Living organisms (yeast and bacteria) were not identified as the agents that produced or spoiled common food items until the 19th century. Baking, especially of bread, was among the first industries to be transformed by the emerging scientific understanding of fermentation. The introduction of commercialized yeast in the early 20th century steadily reduced the time needed to bake bread both at home and on the production line, making way for modern packaged breads.

Studies of adenosine monophosphate (AMP) and phosphorylated sugar in rat blood have become increasingly important in toxicology and insulin investigation. HPLC is typically the ideal method for this study. Shodex VT-50 2D would be the ultimate column due to its cAMP and AMP capabilities.