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  • A Guide to Fluorescence
    Life Sciences - 23 Feb 2023
    The phenomenon of fluorescence is a form of luminescence, exploited by techniques that have innovated ways to utilize its light emittance.
  • What is Polyethylene Glycol (PEG)?
    Life Sciences - 21 Feb 2023
    Polyethylene glycol (PEG) is a biocompatible, synthetic, hydrophilic polyether compound that has many applications, mostly in the medical industry.
  • History of Asepsis
    Life Sciences - 17 Jan 2023
    Aseptic techniques were first widely adopted in the late 19th century. This article describes the history of asepsis.
  • Determining the Structure of Macromolecules
    Life Sciences - 16 Jan 2023
    The three-dimensional structure adopted by biological macromolecules largely determines their role in different cellular processes.
  • Using EC-MS to Study Neurotransmission
    Life Sciences - 15 Dec 2022
    Apart from being used to understand the mechanism of various redox reactions, EC-MS can also be used to study the electrochemical changes involved in neurotransmission.
  • Best Chromatographic Techniques for Pesticide Analysis
    Life Sciences - 1 Dec 2022
    As consumers become progressively more aware of what is in their food, pesticide analysis is becoming increasingly important.
  • What are Ligands?
    Life Sciences - 29 Sep 2022
    Within biochemistry, a ligand is defined as any molecule or atom that irreversibly binds to a receiving protein molecule, otherwise known as a receptor.
  • Using Flow Cytometry to Assess Fish Freshness
    Life Sciences - 18 Jul 2022
    Assessing the freshness of fish continues to be a painful and long-winded task for the fishing industry.
  • Using Flow Cytometry in Protein Engineering Detection
    Life Sciences - 20 May 2022
    Flow cytometry is a useful analytical tool that can detect cells' characteristics within a population. This article looks at its role in protein engineering.
  • The Biochemistry of Cooking
    Life Sciences - 25 Apr 2022
    Chefs and food scientists understand the biochemistry of food and cooking and how it affects the cooked product's final quality and nutritional content.

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