This article explains how an inline probe was used to monitor a granulation at three different scales to confirm that, in each case, the granules produced were the same size, and more importantly produced tablets of identical quality as quantified by hardness.

The particle size of the fat droplets present in dairy and other food emulsions is important in defining properties such as flavor release, mouth feel and emulsion stability. Thus, a knowledge of the particle size is critical in defining the functionality and taste of different food emulsion products. Here we show how laser diffraction can be used to measure and understand the changes in size that occur during production and storage of dairy products. This in turn can lead to a better understanding of how product formulation and performance are linked.

Quantifying Nanoparticle Concentration and Size to Optimize Filtration Processes

…our ‘mini magazine’ dedicated to medical cannabis

Pat and Koen Sandra discuss the importance of 2D-LC for the advancement of biosimilars.

A few of Harold McNair's past students reflect on his influence as a teacher and mentor.

A journey into the world of flow field thermal gradient gas chromatography.

Liisa Otama describes how discrete analyzer technology has moved from the clinic to the beer industry.

Then & Now, with Nuria Cortés-Francisco from the Laboratori Agència de Salut Pública of Barcelona.

The transformation of analytical chemistry into a full science has led to “black boxing” of knowledge