Data Analysis

Frequently asked questions related to the application of DLS to the characterization of protein therapeutic formulations

GPC/SEC can be used to characterize commodity or bulk manufactured polymers. Here we describe how the use of formic acid instead of hexafluoroisopropanol (HFIP) as the dissolution solvent and/or mobile phase can lead to improvements in both cost per analysis and health and safety. 

Work performed in conjunction with the Institut Pasteur, Paris, France.In this application note, triple detection size exclusion chromatography (SEC-TD) is used to understand the ability of proteins to form ordered, structured complexes. The controlling mechanism behind these protein complexes is fundamental to our knowledge of protein signaling pathways and the physiological responses they control.

Without representative sampling, measurement uncertainty is compromised. Here, we present the current Theory of Sampling versus Measurement Uncertainty debate.

Rheology is the science of material flow. It is also a science with a reputation for some fairly daunting mathematics. But look past these first principles and rheology has immediate relevance in formulation which is readily appreciated and easily exploited.

More than a year has passed since I expressed my hopes for chemometrics to take center stage in this magazine. Where are we now?

It is clear that analytical science is interdisciplinary, but what exists at its heart –and how do we instill that in students?

Conventional bulk ion-selective sensors have been extensively studied and are well understood. Now, they must be miniaturized for cutting-edge applications, allowing us to blur the line between sensing and bulk solution chemistry.

Work performed in conjunction with the Institut Pasteur, Paris, France Cations are specifically recognized by numerous proteins. Despite their small size, their specific interactions with highly charged residues allow them to induce significant conformational changes on their binding proteins.

Whey is a by-product of the cheese-making process, and Whey Protein Isolate (WPI) is a dietary supplement and food ingredient created by separating components from milk. It contains a high percentage of pure protein and can be pure enough to be virtually lactose free, carbohydrate free, fat free, and cholesterol free. In this application note, a sample of WPI was characterized using the Viscotek TDAmax. The 4 main components in this mixture were separated and individually characterized.