The Application Notebook-06-01-2019

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Potency testing in marijuana-infused edibles is a problematic task due to the complexity of the matrices. The concentration of active ingredients in edibles can range from a few ppm to 3.5% (1). In this application, active cannabinoid compounds were extracted from gummy bears (and also brownies, results not shown), followed by HPLC analysis.

Organic arsenic compounds added to feed stocks of chicken and poultry pose serious environmental and ecological threats. National and worldwide health organizations, such as the U.S. Environmental Protection Agency and the U.S. Food and Drug Administration, have recently implemented more stringent concentration limits for arsenic species in drinking water and foodstuffs.

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.