Gas Chromatography – News and Features

Stable isotope amino acid tracers have been pivotal in understanding muscle protein synthesis and breakdown, helping reveal the cause of age-related muscle decline sarcopenia and uncovering other key insights into human health.

A study found microplastics embedded in the lungs of wild birds, revealing the extent of airborne plastic pollution. Using advanced chemical analysis, researchers identified high concentrations of synthetic materials.

A study reveals that ancient Egyptian mummies emit woody, spicy and sweet scents, likely from embalming materials like myrrh, frankincense and cedar resin. Using chemical analysis and trained sniffers, researchers identified the preserved aromas.

Traditional chromatographic techniques raise significant environmental concerns. Addressing these issues is critical to making chromatography not only a powerful analytical tool but a more eco-friendly and responsible choice for future applications.

Polar bear fur’s natural ability to resist ice formation could pave the way for safer, more sustainable solutions to prevent ice buildup across aviation and renewable energy industries.

MSU researchers, with the help of truffle dogs, discovered two new North American truffle species: T. canirevelatum and T. cumberlandense. These fungi have unique aromas and economic potential for cultivation and culinary use.

A new report reveals alarming levels of toxic heavy metals in protein powders, with nearly 50% of products exceeding safety thresholds for lead, cadmium and arsenic. The study highlights organic and plant-based powders as the most contaminated.

This article explores some of the challenges in food authenticity testing, how advancements in technology have impacted the field, and consumer awareness and protection.

Impurities in pharmaceuticals are a major concern for drug manufacturers. This article will discuss the importance of monitoring and minimizing impurities in drug substances and products and key developments in the field.

Identifying which compounds are causing unpleasant flavors and odors in food is a difficult challenge, and one that is tricky to tackle with analysis equipment alone. By including trained human sensory panelists, scientists can get a headstart on id