A concentrate is a substance made by removing water from something, typically a food. By concentrating food, the nutrients in the food can be condensed to maintain the nutritional value but products can be made cheaper.
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This presentation will discuss fundamental physical, chemical, and biological concepts important to understanding control of detrimental biofilms. Four phenomena that are important in the act...
Appropriate utilization of laboratory testing is important for the quality and safety in the healthcare system and to assist in the control of unnecessary costs in the healthcare system. Per...
This educational session will focus on some of the new demands in counting particles in liquids, with a focus on the challenges of preparing and sampling protein-based materials. USP has rece...
The eukaryotic translation initiation factor eIF4E is an oncogene elevated in an estimated 30% of cancers. The traditional view is that eIF4E drives proliferation and survival by increasing t...
AUC sedimentation velocity (SV) has a longstanding reputation as being the gold standard for the matrix free quantification of aggregates in biopharmaceuticals. The continuous c(S) ...
The program "The Universal Definition of MI & Troponin, Clearing the confusion" is intended to review the recently released Third Universal Definition of Myocardial Infarction and aims to fam...