Determination of Organometal Contaminants Using PTV GC–ICP-MS
May 15th 2018Researchers from the Université de Pau et des Pays de l’Adour, in France, have developed a large volume injection method using a programmed temperature vaporization (PTV) injector for the simultaneous determination of mercury, tin, and lead at ultra-trace levels in natural waters using GC–ICP-MS.
Agilent and Imperial College London Announce Collaboration
April 16th 2018Agilent Technologies Inc. and Imperial College London have signed a strategic scientific collaboration agreement that will see a broad range of Agilent instruments installed in a sponsored measurement suite to be housed within Imperial’s Molecular Sciences Research Hub.
Investigating the Role of Amino Acids in Celiac Disease Development
April 16th 2018Researchers from the University of Gothenburg, in Gothenburg, Sweden, have investigated whether plasma amino acid levels differed among children with celiac disease using liquid chromatography–mass spectrometry (LC–MS) (1).
Agilent Announces USC Collaboration
March 1st 2018Agilent Technologies has announced a strategic scientific collaboration with the University of Southern California (USC) Michelson Center for Convergent Bioscience with the aim of creating an Agilent Center of Excellence (CoE) in biomolecular characterization.
Combatting Antimicrobial Resistance Through VOC Analysis of RTIs
January 16th 2018Researchers from the Liverpool School of Tropical Medicine and the University of Warwick have conducted a pilot study to assess the viability of a GC–IMS for the analysis of volatile organic compounds (VOCs) in exhaled breath for the diagnosis of bacterial respiratory tract infections (RTIs) in hospital patients.
The Durian Tang: Investigating the World’s Smelliest Fruit
December 5th 2017The durian fruit is notorious for its unpalatable aroma, and yet the fruit is incredibly popular throughout Southeast Asia and amongst travellers. Holding the title of “the world’s smelliest fruit” attracts attention including that of Martin Steinhaus from the Aroma Research Group at the Deutsche Forschungsanstalt für Lebensmittelchemie (German Research Center for Food Chemistry). He spoke to The Column about his group’s research into the compounds responsible for the fruit’s uniquely unpleasant aroma.