Free forms of amino acids in beer originate mostly from malt. The following method enables fast quantitative determination in beer and wort of the following free amino acids: arginine, lysine, tyrosine, phenylalanine, histidine, leucine and iso-leucine (total), methionine, valine, proline, alanine, glycine, cystine, tryptophan, aspartic and glutamic acids. Total content of amino acids is fdetermined after hydrolysis of proteins.
The method is intended for determination of hesperidin and naringin using capillary electrophoresis technique in order to reveal adulteration of juices. These components are tested in citrus juices, concentrated juices, nectars, juice-containing beverages, and fruit sauces that are produced primarily from oranges, grapefruits, tangerines, lemons, and limes.
Antibodies, protein-based therapeutics, and other recombinant proteins are final products in biotechnological and pharmaceutical industry. Determination of their purity, stability, and hetero geneity is of utmost importance since post-translational modifications as well as degradation processes can change drastically the biological activity of these proteins.
The method allows determination of herbicides classified as phenoxycarboxylic acids, specifically: 2,4-dichloro-- phenoxybutyric acid (2,4-DB), 2,4-dichlorophenoxypropionic acid (2,4-DP, Dichlorprop), 2,4-dichloropheno-- xyacetic acid (2,4-D), and phenoxyacetic acid in samples of natural, potable and treated waste water by capillary electrophoresis.
The method allows determination of ammonium, lithium, sodium, potassium, magnesium, calcium, strontium and barium cations in samples of natural, potable, and waste water by the capillary electrophoresis method.
The method is used for the determination of the mass concentration of chloride, sulfate, and nitrate in beverages by capillary electrophoresis. The method can be applied for all types of non-alcoholic and alcoholic beverages including sport and energetic drinks, juices, beer and beer products, wines, brandy and spirits, liquors, and vodka.
These test methods cover the determination of 4-carboxybenzaldehyde (4-CBA, 4-formylbenzoic acid) and p-toluic acid (p-TOL, 4-methylbenzoic acid) in puriﬁed terephthalic acid (PTA) by capillary electrophoresis (CE) with normal or reverse voltage mode and UV detection.
This test method is applicable for determination of the dissolved inorganics anions; fluoride, bromide, chloride, nitrite, nitrate, ortho-phosphate, and sulfate in aqueous matrices using capillary ion electrophoresis with indirect UV detection. The method can be applied to drinking water, wastewater and ground water.
The method allows determination of water-soluble forms of inorganic (chlorides, sulfates, nitrates, fluorides and phosphates) and organics (acetates, formates, and oxalates) anions in soils, clays, peats, wastewater silts, activated sludges and bottom sediments by capillary electrophoresis method.
The method allows identification and determination of synthetic dyes in samples of soft and alcoholic drinks by capillary electrophoresis.
The Capillary Electrophoresis (CE) method for the determination of synthetic dyes is based on their differential migration in a narrow quartz capillary under the influence of the applied electric field. Identification and quantitative determination of dyes is performed by measuring the UV absorbance at 254 nm (for “CAPEL® -103РТ/104Т” systems)...
The method allows determination of organic acids, in soft drinks (juices, fizz drinks) and alcoholic drinks (wines, beer).
The capillary electrophoresis method for evaluation of cations concentration is based on differential migration and separation of cations in electric field due to the difference in their electrophoretic mobility. Identification and quantitative determination of the analyzed cations is performed by indirect detection measuring UV absorption at 254 nm (for “CAPEL® -103RT/104T”...
Method allows determination of mass concentration of total sulfur dioxide (sulfurous acid and its salts, food additives E220–E228) in wine, wine materials, beer and beer products by capillary electrophoresis (CE) using capillary electrophoresis system “CAPEL® -105M”. The mass concentration of total sulfur dioxide is regulated by normative documents to be held within 100– 400 mg/L for different types of wine and wine materials and within 20–50 mg/L for beer products. According to...
Naturally occurred is predominantly L-form of tartaric acid whereas its D-form and the relevant racemic mixture can be artificially synthesized. Generally, artificial acidification of wine with tartaric acid is allowed by OIV, but only pure L-form must be used for this purpose. Thus the analysis of tartaric acid isomers either in food additives or directly in wine can be an important parameter in clarifying any deviations in wine production. Analysis of isomers of malic acid is also within the necessary oenological...
Protein-based therapeutics cover a wide range of molecular types, including monoclonal antibodies (mAbs), Fc fusion proteins, and mAbs conjugated with small molecule drugs. The development of protein therapeutics is challenging and requires sensitive analytical techniques. Mass spectrometry (MS) is widely used due to its sensitivity, selectivity, and specificity. MS analysis can now be simplified and automated by integrating this powerful analytical technique with a microfluidic device that incorporates zone...
Peptide mapping is an essential step in the structural verification of recombinant proteins and biotherapeutic molecules. In this technique, proteins are digested into peptides, fractionated by traditional liquid chromatography (LC) methods and then analyzed by Mass Spectrometry (MS). Although this approach can be effective for many peptides, it is slow (often 30 minutes or more per sample), requires complex sample preparation and is incompatible with some sample types such as “sticky” peptides. The...