Agilent Technologies Inc., (California, USA) has announced that the company’s customer demonstration laboratory in Waldbronn, Germany, has received the highest level of Green Lab Certification, the gold standard in laboratory sustainability best practices.
“This certification is another validation of Agilent’s commitment to sustainability,” said Padraig McDonnell, President of the Agilent CrossLab Group (ACG) and Agilent’s CCO.
The Green Lab Certification from My Green Lab is recognized by the UN Race to Zero campaign as a key measure of progress for pharmaceutical and medical technology companies toward a zero‑carbon future. It indicates that a lab has achieved strong sustainability practices in energy use, water consumption, recycling, and waste production, with features such as optimized ventilation and energy-efficient cold storage to efficient plug load configuration and digitized processes.
This is the first Agilent lab to receive the My Green Lab Certification and plans are under way to certify additional labs.
“We thank Agilent for turning their Race to Zero commitments into demonstrated action through achieving My Green Lab Certification,” said James Connelly, CEO of My Green Lab. “We are very pleased to welcome them into the community of scientists and laboratory professionals that are actively working to reduce the environmental impact of their laboratory work. Achieving ‘green level’ is the highest level of certification, and the entire organization should be proud of this accomplishment.”
For more information, please visit: www.agilent.com
Investigating the Protective Effects of Frankincense Oil on Wound Healing with GC–MS
April 2nd 2025Frankincense essential oil is known for its anti-inflammatory, antioxidant, and therapeutic properties. A recent study investigated the protective effects of the oil in an excision wound model in rats, focusing on oxidative stress reduction, inflammatory cytokine modulation, and caspase-3 regulation; chemical composition of the oil was analyzed using gas chromatography–mass spectrometry (GC–MS).
Evaluating Natural Preservatives for Meat Products with Gas and Liquid Chromatography
April 1st 2025A study in Food Science & Nutrition evaluated the antioxidant and preservative effects of Epilobium angustifolium extract on beef burgers, finding that the extract influenced physicochemical properties, color stability, and lipid oxidation, with higher concentrations showing a prooxidant effect.
Rethinking Chromatography Workflows with AI and Machine Learning
April 1st 2025Interest in applying artificial intelligence (AI) and machine learning (ML) to chromatography is greater than ever. In this article, we discuss data-related barriers to accomplishing this goal and how rethinking chromatography data systems can overcome them.