Characterization of catechin: analysis and laboratory techniques
Catechin is an organic compound belonging to the flavanol family, a subclass of flavonoids. This natural polyphenol is
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Betanine Analysis: Laboratory Results
Betanine, a natural pigment known for its vibrant red color, has become essential in several applications, ranging from food processing to
Laboratory HPLC analysis: techniques and results
High-performance liquid chromatography (HPLC) is an essential method for modern laboratory analyses. It is used in various sectors.
Laboratory fracture toughness analysis
Tensile strength is a fundamental mechanical property of materials, essential for understanding their behavior under stress.
Laboratory boiling point analysis: techniques and results
The boiling point is a key concept in the physical and chemical sciences. It plays a crucial role in...
Laboratory determination of esters
Esters are chemical compounds that are ubiquitous in nature and in many industrial products. Their applications range from
Characterization and analysis of auxin in the laboratory
Auxin is a crucial phytohormone in plant development and growth. Recognized for its numerous biological roles, this
Nitric acid (HNO3): method and laboratory analysis
Nitric acid (HNO3) is a strong, colorless to pale yellow, highly corrosive mineral acid used as a chemical reagent and material
Characterization and analysis of benzalkonium chloride in the laboratory
Benzalkonium chloride is a versatile chemical compound that plays a central role in many sectors, including in
Characterization and analysis of steviol glycosides in the laboratory
Steviol glycosides, derived from the leaves of the Stevia rebaudiana plant, are natural compounds with remarkable sweetening properties.
Laboratory analysis of amitraz
Amitraz is a pesticide widely used for its antiparasitic properties, particularly in the animal health and agricultural sectors.
Laboratory determination of citric acid: techniques and results
Citric acid is a compound naturally present in many fruits and vegetables, especially in citrus fruits such as...
Laboratory analysis of thujone
Thujone is a fascinating molecule, rich in history and controversy. Known for its presence in absinthe, this monoterpene ketone
Laboratory enthalpy of fusion analysis
The enthalpy of fusion is a key concept in many scientific and industrial fields, providing valuable information on the
Laboratory flowability analysis
Flowability is an essential property in many industrial sectors, as it determines the efficiency of manufacturing processes and
Laboratory analysis of glass transition
The glass transition is a fascinating and crucial phenomenon in materials science. It plays a key role in the
Laboratory analysis of benzalkonium chloride
Benzalkonium chloride, also known as alkylbenzyldimethylammonium chloride, is a chemical compound belonging to the family of
Laboratory calorific value analysis: techniques and results
Calorific value refers to the amount of energy released by the complete combustion of a material, usually expressed in MJ/kg or kWh/kg.
Laboratory analysis of glycyrrhizic acid
Glycyrrhizic acid, also known as glycyrrhizin, is a bioactive compound extracted from the roots of licorice (Glycyrrhiza glabra).
Laboratory determination of ferulic acid
Ferulic acid is a compound of plant origin that stands out for its numerous applications in the cosmetic, agri-food and
Laboratory analysis of cosmetic PFAS
PFAS, or per- and polyfluoroalkyl substances, have become a major public health and environmental concern. These chemical compounds,
Laboratory analysis of methanoic acid
Methanoic acid, more commonly known as formic acid, is a fascinating molecule both for its chemical simplicity and for
Laboratory analysis of proanthocyanidins: techniques and results
Proanthocyanidins, also known as condensed tannins, are natural compounds of plant origin that are increasingly attracting attention for
Patulin: what are the health risks and how can it be detected in apple-based products?
Patulin is a mycotoxin of fungal origin, primarily produced by Penicillium expansum. It is frequently found in damaged apples.
