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by SCIEX Community | May 31, 2017 | Blogs, Food / Beverage
Adding colorful dyes to food is nothing new. In the early 19th century, for example, it wasn’t uncommon for manufacturers to add chalk to white bread, thicken milk with a lead compound, and inject red dye into meat in the quest for a fresher appearance1. Fast forward...by SCIEX Community | May 22, 2017 | Biopharma, Blogs
From small ions like phosphate, herbicide degradation to metabolites, oligosaccharides, peptides, and proteins. How is your lab analyzing polar molecules? The reason I ask is there is a saying, if you have a charged or polar molecule, look to capillary electrophoresis...