Biological samples come in all shapes and sizes, for example, tough and fibrous plants, hard bones, soft muscles, tough and viscous sputum, or tumor or liver tissue. In addition, there are millions of ...

The content of fat is among the most vital parameters for the quality control of food and feed. Fat provides a substantial contribution to the nutritional value of a product; however, fats like milk ...

Homogenization is the name given to any of the processes used to make a mixture of two mutually non-soluble liquids the same throughout. To achieve this, one of the liquids is altered to a state ...

Researchers in numerous fields need to extract molecules of interest from samples for further analysis. A critical, early step in the isolation procedure is tissue homogenization or cell disruption, ...

Tissue homogenization is a critical process for pharmacological analysis, especially when using a LC/MS/MS system. The ease and efficiency of homogenization, reduced cross-contamination, analyte ...

An emulsion is a two-phase system formed by droplets dispersed in another non-miscible liquid. Many emulsions consist of a hydrophobic ‘oily’ phase dispersed in a continuous aqueous phase.