We're thrilled to share some exciting news from our European Application and Training Center (EATC) in Berlin! Recently, we've enhanced our capabilities with the installation of the latest model of LECO's High Resolution Mass Spectrometer, the Pegasus HRT⁺4D.

Embark on a scientific odyssey into the captivating world of aroma analysis as we delve into the intricate bouquet of 'Cacciatori di Briciole' (Breadcrust Hunters) beer. Through meticulous analysis conducted by esteemed scientists, we explore the transformative power of sustainable brewing practices.

Perfect and easy analysis for solid and liquid products.

Protein is one of the most significant nutrient components in milk products. The accurate and precise determination of protein not only plays a role in the characterization of nutritional or dietary value of milk products but is also the key to determining the economic value of these materials. Protein in milk products is most commonly calculated using the measured total nitrogen content in the sample and a multiplier or conversion factor (typically 6.38). Nitrogen determination is performed using either the classical wet chemical method (Kjeldahl), or a combustion method (Dumas).

As the concern for global warming has increased over the years, ways to sequester carbon has been top-of-mind for many scientists and researchers. Capturing atmospheric carbon in the form of carbon dioxide, converting it, and storing it in soil would not only help the overall environment, but it could help farmers grow better crops as well.