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Flavors and Fragrances from natural sources are both unique and effective. Some early flavors came from natural sources such as spices from the Far East and lemons from the Mediterranean. Early perfumes were based on a mixture of one or more essential oils, such as cinnamon, ginger, and rose in an alcoholic base. Today, flavors and fragrances can be found in many locations, from the kitchen to the bathroom, and the pharmacy to the spa.
Production of the elements of these flavors and fragrances can vary from extractions from harvested crops to purification from fermentation broths. Research into the chemistry of natural flavors and fragrances will further our understanding of the intricacies and appreciation of the nuances experienced by our olfactory and taste senses.
Using Liquid Level Detection To Measure Partition Coefficients Of Vanillin In Biphasic Solutions
Sample preparation for any form of analysis can be tedious and time-consuming, and efforts to automate this process have been long and fruitful. Today, many different types of liquid handlers exist that can perform a variety of functions to increase throughput tremendously. However, sometimes samples can be complex and harder to work with than normal, leaving manual preparation the only feasible solution.
This mid-throughput liquid handler offers small-to-large volume injection, fraction collection, and sample handling capabilities. Its dynamic syringeless pumping system can deliver microliters to hundreds of milliliters with no change in hardware.
The VERITY GPC Cleanup System is an ideal solution for post-extraction cleanup of high-molecular weight interfering substances from environmental samples, food products, and animal tissue prior to analysis using gel permeation chromatography (GPC). Removal of these contaminants leads to more reliable results, fewer sample repeats, and less downtime for downstream chromatography instruments.
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