Tag: Mass spectrometry

Over 3 million Americans suffer from celiac disease, necessitating a strict gluten-free diet. For manufacturers to meet regulatory standards, it is crucial to understand precisely how is gluten measured in products to ensure safety and accurate labeling for consumers.

According to the Food and Drug Administration (FDA), food fraud is estimated to cost the global food industry around $10 to $15 billion annually. Identifying sophisticated food fraud requires highly advanced analytical techniques to pinpoint the exact nature and origin of undeclared substances. But what is the most precise method used to identify adulteration in food? While a single 'most precise' method depends on the adulterant, techniques combining chromatography and mass spectrometry (GC-MS/LC-MS) are universally recognized for their unparalleled accuracy and sensitivity.

Protein quantification is a critical step in countless biological experiments, with studies showing that inaccurate protein measurement can lead to inconsistent and unreliable downstream results. Learning how to quantify protein production effectively is essential for ensuring data accuracy in applications ranging from cell biology research to biopharmaceutical manufacturing. This guide explores the various methods and considerations for measuring protein concentration and yield.

While the concept of a triple mass system can refer to various fields, one well-documented example is the use of Tuned Mass Dampers (TMDs) in structures, which can significantly enhance seismic resilience and reduce oscillations. The benefits of triple mass are surprisingly diverse, extending from advanced mechanical engineering to nutritional science.

In 1912, Polish American biochemist Casemir Funk first proposed the term 'vitamine,' a crucial step in recognizing these vital compounds as essential for health. Today, food scientists use sophisticated lab techniques to discover, identify, and quantify vitamins in the complex matrices of our food.

Over 500,000 different proteins can be expressed in the human body, but in mass spectrometry analysis, it is not always possible to uniquely identify every single one. This challenge gives rise to the concept of a protein group, a set of proteins that cannot be distinguished from one another based on the identified peptides.

According to the World Health Organization and the Food and Agriculture Organization, international guidelines help ensure the quality and safety of the food we eat. The testing that analyzes the chemicals found in your food is broadly known as chemical food analysis, a crucial process that verifies everything from nutritional content to the presence of harmful contaminants.

According to the Food and Agriculture Organization (FAO), lipids not only provide energy and essential fatty acids but also carry important fat-soluble micronutrients. To accurately assess these components, powerful analytical techniques are required to analyze the lipid profile of foods.

Over 1.6 million different lipid species have been identified, and their complex and diverse structures present a formidable challenge for comprehensive analysis. A typical lipid analysis workflow involves sequential steps, including sample preparation, lipid extraction, separation, and detection, to accurately define and quantify the lipid composition of a sample.

Collagen is the most abundant protein in the human body, constituting about 30% of total protein, making its accurate measurement essential in various scientific fields. This article examines various methods to determine collagen content.