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CO in Tuna
Determination of Carbon Monoxide in Tuna "The carbon monoxide hides the quality of fish. It'll make a poor quality fish pretty like a rose. I've seen them take an old piece of brown tuna, put the gas on it and it comes out looking like cherry...
read moreGC-TOF MS Analysis of Acrylamide in Food
GC-TOF MS Analysis of Acrylamide in Food Acrylamide is a chemical that naturally forms in starchy food products during every-day high-temperature cooking (frying, baking, roasting) and also in industrial processing at 120°C and low moisture....
read moreFAME
In 2018 FDA stated that "Supportive but not conclusive scientific evidence suggests that daily consumption of about 20 grams of oils containing high levels of oleic acid, may reduce the risk of coronary heart disease."Health benefits and high...
read morePCB
Method detection limits for the analysis of PCBs are in the order of one to fractional parts per billion range. These limits are easily reachable with the DANI Master GC equipped with an Electron Capture Detector. The GC-ECD method, in fact, provides good...
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High Sensitivity over the entire mass range, for every single spectrum, for hundreds of spectra per second brings an entire new dimension of information to the analytical process. Fast acquisition speed allows generating high-density data points chromatograms and...
read moreAnalysis of Residual Solvents in Food Packaging
The last decade has observed an exponential growth in packaging and food sector in both developed and developing countries. It is highly crucial that the food must be protected by packaging material which is safe, cost-effective and non-toxic. Solvents used in...
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