Latest App Notes & Case Studies

The analysis of semivolatile organic compounds (SVOCs) can be challenging as there are a wide variety of target analytes that span a broad range of molecular weights and boiling points.

One method of analysis commonly used to ensure drinking water quality is the measurement of volatile organic compounds (VOCs). These compounds can appear in drinking water by contamination from numerous sources, including industrial and commercial operations.

Concern about trace-level food contaminants is driving the demand for robust, rapid and reliable methods for identification and quantitation of chemical residues and contaminants in food matrices.

Gas chromatography-mass spectrometry (GC-MS) is regarded as the select analytical technique for the analysis of semivolatile organic compounds (SVOCs) in environmental matrices.

There is a growing demand for more rapid methods with maintained robustness and chromatographic performance for the identification and quantitation of chemical residues in food analysis.

The increasing global demand for food has led to a growing use of pesticides, resulting in elevated risks of trace level chemical pollutants in food. Rapid and reliable methods are required to identify and quantify these pollutants with high sensitivity and over a wide dynamic range.

Unlocking Carbon-13 With Single Particle ICP-MS: Feasibility Study for Microplastic Detection

Since there are no federal regulations for pesticide analysis in cannabis, individual states have developed their own regulations outlining the list of pesticides to monitor and the maximum residue limits or acceptable limits for each pesticide.

Due to growing health and environmental concerns, there is a critical need to perform existing and upcoming regulatory methods efficiently and reliably on commercially available instrumentation

Ensuring food safety and quality is increasingly challenging. Whether you're analyzing for pesticide residues, ensuring that label claims are correct and accurate, or profiling for food authenticity, you need a system that delivers low detection levels and high sensitivity.