Author Archive

How Can You Make Food Homogenization Less of a Grind?

Sample preparation of a food matrix is only as good as the initial homogenization of your sample.  This determines how representative and effective your extraction will be.  There are multiple ways to homogenize, grind or comminute your sample.  Some involve a simple grind in a food processor.  Other methods require expensive instrumentation to cryogenically freeze […]

Pesticides are like Siblings – some get along well and some don’t – No. . .Really?

My colleague, Joe Konschnik and I have been asked by many food chemists out there about how much they can trust their pesticides mixes after they combine them into one single larger mixture for calibrating their instrument, or monitoring the accuracy and precision of their method – and rightfully so.  Well, like siblings, sometimes they […]