The Analytical Scientist Power List returns to celebrate the successes of the field’s leading lights!
11/22/2016 | Sponsored by Malvern Panalytical
In this article we take an introductory look at work carried out by TU Clausthal to develop an improved understanding of the mechanisms of enhanced oil recovery (EOR) by polymer flooding, and the relevance of fluid rheology. Example data illustrates the insight that rheology provides and its application in optimizing fluid performance.
In particular, this article demonstrates the correlation between molecular changes (Raman Spectroscopy) and microstructural evolution of rheological properties (DLS, DLS-optical microrheology) for the first time for surfactant-based wormlike micellar system. Whereby, Raman Spectroscopy provides information about the molecular structure and DLS-microrheology characterizes viscoelastic properties, the combination of data delivered allows for a deeper understanding of the molecular changes underlying the viscoelastic ones. The study illustrates the utility of the combined DLS, DLS-optical microrheology and Raman Spectroscopy in providing new molecular structural insights into the self-assembly process in complex fluids.
11/01/2016 | Sponsored by Thermo Fisher Scientific
Sample preparation challenges in the modern biopharmaceutical laboratory
10/12/2016 | Takayuki Kawai
Takayuki Kawai asks: how do we best accomplish analysis of extremely low volume samples?
10/12/2016 |
Elia Psillakis believes that sample preparation deserves more attention in academia
10/12/2016 | Ann Van Eeckhaut
Ann van Eeckhaut asks: What’s the best route to quantifying neuropeptides in biological samples?
10/12/2016 | Joanna Cummings
What’s new in business?
09/30/2016 | Sponsored by Malvern Panalytical
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
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