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.
Automated One Step SPE and Concentration Video Product Demonstration
Modern HPLC Strategies: Improving Retention and Peak Shape for Basic Analytes
August 16th 2024In high-performance liquid chromatography (HPLC), it is common for bases and unreacted ionized silanols on silica-based columns to cause irreproducible retention, broad peaks, and peak tailing when working with basic analytes. David S. Bell, Lead Consultant at ASKkPrime LLC offers innovative HPLC strategies that can help mitigate such issues.
Characterizing Cooked Cheese Flavor with Gas Chromatography
September 19th 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.