Category Archive: Standards

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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Apr 05

Nanotechnology standardisation: for materials 100,000 times smaller than this full stop.

  As the impact of nanotechnologies on human life becomes more prevalent, it is increasingly important to be able to characterise nanomaterials within biological systems and understand their behaviour in order to protect human health and the environment. Significant efforts are being made to ensure the appropriate regulatory frameworks are in place to support this …

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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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Mar 13

Are your assay values below specification?

“The result I’ve found for the assay value in my API or finished dosage form is below my specification. Is there a problem with my reference standard?” is a question often asked by users of pharmaceutical reference materials. Some may even assume that there has been some degradation with the reference material they have applied. …

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Mar 02

Celebrating 25 years of Food Microbiology Proficiency Testing

LGC’s QMS Proficiency Testing (PT) scheme began 25 years ago, and had a very humble start in life, originally sharing premises with a manufacturer of under-wired bras! Back then reporting was done on an Analyst Request Form (ARF) which was sent out with the samples and then the data was posted back or faxed in. But …

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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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