The FMS PowerPrep SPE system is the first Total Sample Prep technology to combine SPE Extraction and Concentration into one step.
The FMS PowerPrep SPE system is the first Total Sample Prep technology to combine SPE Extraction and Concentration into one step. The system is built by design to simplify, improve and dramatically increase productivity by automating the manual steps of the laboratory’s sample preparation processes. The PowerPrep SPE system uses vacuum or positive pressure to load the sample quickly to the SPE cartridge and a positive pressure pump to deliver precise solvent volumes and flow rates for conditioning and elution. Drying is accomplished with Air, Nitrogen or the combination of both, the extract is delivered automatically to the PowerVap concentrator where it is brought to final volume for direct injection by the analytical instrument consistently yielding the best possible results. The PowerPrep SPE system accepts all SPE cartridge and column formats. The PowerPrep SPE system is used for the Herbicides, Organic Pollutants, PCBs, PAHs, Pesticides, Pops, Pharmaceutical byproducts, and Personal Care byproducts. Sample Matrices include serum, urine, milk, beverages, drinking water, waste water and many other liquid applications. The system is expandable from 1 to 6 modules and can run up to 6 samples in simultaneously and 30 sequentially.
AI-Powered Precision for Functional Component Testing in Tea Analysis
October 11th 2024Analyzing functional foods reveals numerous health benefits. These foods are rich in bioactive compounds that go beyond basic nutrition, boosting the immune system and improving overall wellness. However, analyzing these compounds can be challenging. This article discusses AI algorithms to support automated method development for liquid chromatography, simplifying the process, enhancing labor efficiency, and ensuring precise results, making it accessible to non-experts for tea analysis.
Characterizing Cooked Cheese Flavor with Gas Chromatography
October 11th 2024A joint study by the Department of Food and Nutritional Sciences at the University of Reading and Synergy Flavours aimed to identify volatiles that contribute to the aroma of cooked cheese, including the role of fat content in development during cooking.