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Metal-Organic Frameworks (MOFs) are unique crystalline structures with great potential. With their use, it is possible to design systems with very specific properties. For this reason, they attract the interest of many scientists moving towards their optimization for industrial applications. Learn about CHNS/O determination with the EMA 502

A test aimed to have a prediction of the shelf life of breadsticks at storage conditions, by using the IP results obtained after testing the samples at different temperatures.
Learn how to obtain excellent performance with OXITEST.

The digestion phase is the most time-consuming step of the Kjeldahl analysis. Speeding up the process and ensuring a proper outcome is of fundamental importance when it comes to efficiency in the laboratory.
VELP designed seven different types of accurately pre-dosed KjTabs™ tablets to speed up the mineralization process. Along with catalysts, VELP produces antifoaming KjTabs™ to reduce foam formation during the initial phase of the mineralization process.

Meat and fish are the main proteic food products consumed in the human diet. Their shelf-life is quite limited due to the easy attack from bacteria and also to the presence of a consistent amount of fat that is easily subjected to an oxidation process. Discover how to improve fish and meat shelf-life by using natural additives, such as basil, rosemary, oregano, and several spices.

Healthy plants often contain 3 to 4 percent nitrogen in their above-ground tissues. This is a much higher concentration compared to other nutrients. Nitrogen is so vital because it is a major component of chlorophyll, the compound by which plants use sunlight energy to produce sugars from water and carbon dioxide (i.e., photosynthesis).

Water is the most important resource on Earth, for humans and other living organisms alike. Despite this, nearly half of the world’s population does not have access to drinking water of acceptable standard. Groundwater is usually a good source of drinking water since water is naturally purified when it is slowly percolating through soil.

Protein content of malting barley is important because it affects malting, brewing, and their end products. Discover more on the results obtained with Kjeldahl and Dumas Method

Monitoring of the protein content during the brewing process is important to ensure the survival, growth, and productivity of the yeast used to convert sugars to ethanol and carbon dioxide.
Learn how to obtain excellent performance with NDA Series and how to work in accordance with AOAC.

Cereal products are one of the most important staple foods of people and have been so for thousands of years. Discover how to determine the nitrogen content with NDA 702