Articles related to 'epr'
February 22, 2012 // Food Quality & Safety
International Conference on Magnetic Resonance in Food, The Netherlands - Call For Submissions
To be held in Wageningen, The Netherlands in late June, the International Conference on Magnetic Resonance in Food will feature dedicated sessions on Structure and Function, Composition and Quality, Food Quality and Safety, Nutritional Metabolomics and in-vivo MRI. A range of speakers have already confirmed their attendance but submissions are welcomed until the end of March 2012. Bruker is a key sponsor of the conference, a principle forum for MR in Food Science ... Continue reading
February 7, 2012 // Events
Bruker Lecture at 45th ESR Spectroscopy Group Meeting
Come and meet the team at the 45th Annual International Meeting of the ESR Spectroscopy Group of the Royal Society of Chemistry, taking place at the University of Manchester over the 25th - 29th March 2012. In particular, don’t miss the annual Bruker Lecture, followed by our evening reception on Tuesday night. Bruker have sponsored an annual lectureship and prize, awarded for significant contributions to the application of ESR spectroscopy in chemical or biological systems since 1986. ... Continue reading
January 4, 2012 // Material Science
Why Do Thin-Film Silicon Solar Cells ‘Age’?
A unique project is examining why non-crystalline silicon suffers certain ‘aging effects’ and why the current efficiency of thin, amorphous silicon layers decreases steadily within the first thousand operating hours. The joint solar energy research project is seeing EPR solar scientists across five institutes collaborating research driven by ultra-high-resolution EPR spectroscopy. The project began in 2008 with funding from the German Federal Ministry of Education and Research (BMBF) and now, with a further ... Continue reading
September 23, 2011 // Food Quality & Safety
Food Irradiation Control Using EPR
Worldwide, it is estimated that more than 500,000 tons of food and dietary supplements are treated with radiation with spices and vegetable seasonings making up the majority. Though this amount is small compared to the amount of food produced both the current standards for consumer protection and the need for a traceable and transparent food production chain demand a proper food control strategy. National authorities are responsible for issuing a clearance list ... Continue reading
August 2, 2011 // Process Control
Rapid, automated analysis for optimizing your beer’s shelf life
Oxidative staling of beer occurs by a free radical process. During storage, even trace amounts of transition metals such as iron or copper will catalyze the conversion of molecular oxygen to what are known as “reactive oxygen species” (ROS). One such ROS is the hydroxyl free radical which rapidly oxidizes components of the beer to free radicals. Beer-derived free radicals react further to perpetuate a chain reaction that results in carbonyl end products such as aldehydes and ketones. It ... Continue reading
