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by Katherine Hyland | Apr 24, 2020 | Blogs, Food / Beverage
In the 1930s, a research chemist accidentally created polytetrafluorethylene (PTFE). The discovery put him in the National Inventors Hall of Fame when PTFE was later commercialized under the trade name Teflon. Nobody anticipated the impact this invention would have on...by Sean McCarthy | Apr 21, 2020 | Biopharma, Blogs, Pharma
Oligonucleotides present their own unique challenges for characterization and quantification. They are uniquely susceptible to fairly high levels of synthetic impurities. Using the typical quantification method of ion-pairing reagents can be complicated. A simple way...by Craig Butt | Apr 14, 2020 | Blogs, Environmental / Industrial, Food / Beverage
If you’ve been following our recent blogs, you’ve probably seen quite a bit on how per- and polyfluoroalkyl substances (PFAS) are shaking up both the food and environmental industry. Even if you’ve not been following our blogs, you’ve probably seen a lot of media...by SCIEX Community | Apr 13, 2020 | Blogs, Food / Beverage, Life Science Research, Proteomics
It’s important to know what you’re eating, especially if you suffer from a food allergy. About 220 million people worldwide live with a food allergy.1 These numbers, along with the complexity and severity of conditions, continue to rise. In America, there are about 32...