November 20th 2024
In this edition of “Inside the Laboratory,” Susan Richardson of the University of South Carolina discusses her laboratory’s work with using electron ionization and chemical ionization with gas chromatography–mass spectrometry (GC–MS) to detect DBPs in complex environmental matrices, and how her work advances environmental analysis.
Tackling PFAS Complexity with HRMS and Bioanalytical Techniques
September 1st 2023There are many benefits of using high-resolution mass spectrometry (HRMS) in analyzing PFAS accumulating in living organisms. This article shows how HRMS, when combined with exposure-relevant mixtures, can help elucidate more about PFAS toxicity and exposure.
A Multiphase Sampling and Analytical Approach for Investigating Airborne PFAS Transmission
September 1st 2023The investigation of airborne PFAS transmission is important in preserving the outdoor urban environment. The authors explain why GC–MS/MS and LC–MS/MS are the best techniques for analyzing airborne PFAS.
Known and Novel Proteins in Pseudomonas stutzeri Detected by Bottom-Up Proteomics
August 18th 2023The combination of the “bottom-up” approach with digest-free, direct-sequencing proteomics, along with the addition of a proteogenomics pipeline that identified missing data, yielded the determination of almost 3000 proteins.
Enhancing Peptide Mapping Sequence Coverage Through an Automated Dual Protease Digest
August 1st 2023Trypsin is one of the most commonly used proteases in peptide mapping protocols because of its high level of specificity. However, trypsin alone is not always sufficient for full sequence coverage. In this article, the authors detail how trypsin was combined with chymotrypsin to overcome this, and the benefits of an automated platform.
Polysorbate Analysis in Biopharmaceutical Applications—A Snapshot of the Analytical Toolbox
An overview of different approaches for the qualitative and quantitative analysis of polysorbates.
CIL-UHPLC–HRMS Profiles Carbonyl Compounds in Baijiu Daqu Samples
July 27th 2023Sauce-flavor or sauce-aroma baijiu, one variant of a popular Chinese liquor, is treated with a fermentation starter called daqu, giving the concoction a unique taste profile, and scientists want more information about how it can inform the manufacturing of higher-quality baijiu.