Applications
best@buchi
Decode the mysteries of the Kjeldahl Tablets
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Decode_the_mysteries_of_the_Kjeldahl_Tablets.pdf This best@buchi presents the BUCHI assortment of Kjeldahl Tablets and explains the effects of their different components and compositions. The various combinations of these different components make it possible to meet the manifold demands of the Kjeldahl digestion. Different samples (waste water, milk and meat) as well as different reference substances (urea, tryptophan and glycine) were used in order to be able to compare the performance of the various Kjeldahl Tablets. |
Nano Spray Dryer B-90 literature review and applications
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Nano_Spray_Dryer_B-90_-_Literature_Review_and_applications.pdf Spray drying is gaining more and more attention as a gentle, single-step, continous and scalable drying process which converts liquids into dry powders. In the field of particle engineering it opens the possibility to dry particles with controlled size and shape. |
Quality Control of Tablets: Identification of the Active Ingredient Topiramate Using NIR-Spectroscopy
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best_buchi_62_NIR-spectroscopy_EN_1105.pdf The identity of clinical test samples has to be verified regularly (placebo – verum). This task requires not only a fast but above all a nondestructive method. Without doubt FT-NIR transmission spectrocopy is the preferred technology for the analysis of intact tablets and BÜCHI Labortechnik AG has been identified as a competent provider and partner. The NIR experiments led not only to a validated method that could differentiate between the active ingredient and the placebo, but also yielded the prospect of the ability to discriminate between the individual strengths. An emerging task was the need to transfer the calibration from an earlier BUCHI instrument (NIRTab) to the current NIRFlex N-500 model. |
A compilation of various methods for protein determination in milk, based on the classic determination by Kjeldahl
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best_buchi_61_Determination_in_milk_by_Kjeldahl_en.pdf There are only few foodstuffs that are as closely connected to the history of mankind as milk. Not only does milk taste good, it is also a healthy and nutritious food, in fact one of the most valuable foodstuffs there is; it contains ealthy protein for building up muscles, calcium for strong bones and teeth, milk sugar for good digestion and vitamins for a strong immune system. Milk protein is very valuable because it contains a large proportion of essential amino acids and is therefore indispensable for the structure of body cells (such as muscles, organs, skin, hormones, enzymes). |