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 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...
Neuron-glial interactions are increasingly recognized as being key for physiological and pathological processes in the central nervous system. Microglia have been found to play a causal role...
Clinical laboratories require accurate and precise 25-hydroxyvitamin D (25-OHD) immunoassays to allow comparison of patient results with published decision limits. Automated immunoassays, ra...
Biofilms, are defined as communities of microorganisms that grow embedded in a self-generated matrix of exopolysaccharides and adhered to an inert surface or a live tissue. They are formed 95...
FEB 05, 2014 | 3:00 PM
C.E. CREDITS
Although a growing body of evidence indicates that environmental enrichment (EE) facilitates normal development and behaviour in laboratory mice, few studies were conducted to demonstrate it...