Peak product profile
Peak Scientifics’ latest range of gas generators the “Genius2” range now produce the highest output yet in their internal compressor based systems.
After a rigorous testing period the Genius2 official launch will be held at ASMS (The American Society for Mass Spectrometry) in Denver, California on the 5th-9th of June. This will be closely followed by our European launch at HPLC (High Performance Liquid Chromatography) in Budapest on the 20th -23rd of June.
Not only will Peak Scientifics’ core team be in attendance but members of the engineering, service, sales and marketing team will be on hand to answer any and all questions relating to the NEW Genius2 range as well as the rest of Peak’s laboratory gas generation products.
The three new Genius2 generators have the unique benefit of double the gas flow, supporting multiple instruments with individual control, all built into the one, space-saving casing.
Of course, we could go into all sorts of wonderfully technical detail on peak flow rates and testimonials about our world class service levels but we suggest you come along to HPLC and visit us at Booth E12, alternatively visit our web site or better still call us.
This information is supplementary to the article “Accelerating Monoclonal Antibody Quality Control: The Role of LC–MS in Upstream Bioprocessing”, which was published in the May 2025 issue of Current Trends in Mass Spectrometry.
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.