Category Archive: Chemistry

Aug 11

Space is the place…to experiment

Bugs in Space – ATCC® Microbes are Go! by Lauren Cracknell. Students taking part in the ISSET programme at King’s College, London, have designed and prepared ‘micro-gravity experiments’ using ATCC’s Microbes. The intrepid microbes were launched into space on-board the Falcon 9 rocket and rendezvoused with the International Space Station on 5 June. The aim of …

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May 08

How do you give coffee authentication an extra shot?

With a high market value and commercial importance coffee is in the top 10 products most at risk of food fraud. A recent paper by the Government Chemist team at LGC, and the Institute of Global Food Security in Queen’s University, Belfast (QUB), tackles the question of where and how to analytically check the coffee …

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Mar 15

Nitrate in infants’ vegetable food

Nitrate is a natural contaminant present mainly in vegetables and drinking water although it is frequently added as a preservative in processed meat products. Plants utilise nitrogen from the environment as part of the nitrate cycle, for their metabolism and to produce protein. Any excess quantity of nitrate is stored mainly in green leaves.  In …

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Feb 08

Is food allergen analysis flawed?

Food allergy is an increasing problem for those affected, their families or carers, the food industry and for regulators. The food supply chain is highly vulnerable to fraud involving food allergens, risking fatalities and severe reputational damage to the food industry. It is understood that food allergy affects  up to 10% of children and 2-3% …

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Dec 07

Total Polar Compounds in frying oil

TRIAL SAMPLE: 796 (February 2017) Oils and fats represent one of the three major classes of food constituents together with carbohydrates and proteins. Deep-fat frying is one of the most popular cooking procedures and leads to the production of both desirable and undesirable compounds. The cooking process affects the physicochemical characteristics and quality of the …

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Feb 12

Quality, controlled, science for a safer world

Reference materials are essential for the scientific community to perform vital research, enabling validation of a material’s quality, analytical measurement methods or for the precise calibration of instruments. Of course, by their nature, some authentic and highly characterised materials are potentially hazardous to customers, but their sale and distribution takes place within a number of …

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Feb 05

Which legal highs will soon become illegal highs?

Legal highs – also known as New Psychoactive Substances (NPS) – are a constant concern. Whether it’s prison officers falling ill after inhaling legal highs used by inmates or high-profile sports stars believed to have had chemical reactions after apparently taking them, it seems they are always in the news. But what are legal highs? …

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Dec 18

ScienceBites – Christmas edition

At LGC Teddington, we recently held a very informative event called ScienceBites. This event is aimed to encourage our colleagues at Teddington to share their science, meet new people and see the kind of work that goes on within LGC. This edition had a little Christmas twist! Many of our scientists presented their research and …

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Aug 20

How safe is your BBQ? This is how LGC makes sure that it is.

It’s not been the best of summers here in the UK but hopefully you’ve managed to enjoy a BBQ or two… But do you know how safe your BBQ is? Do you know exactly what is on the menu? LGC helps to make sure that your summer BBQ is safe and only makes use of …

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Jun 26

Food safety and quality – how fresh is your fish?

The moment a fish is caught it begins the natural process of decay, being broken down by enzymes (from the fish itself or bacteria naturally present). Measuring the resulting chemicals produced gives a measure of the freshness, and thus the quality, of the fish. Similarly, as LGC’s Michael Walker asks in a recent article for Food Science …

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