Latest Videos

This episode discusses GCMS in environmental labs, the need for routine maintenance, and how Thermo Fisher's NeverVent technology streamlines maintenance, saving time and increasing sample processing capacity.

Join these two BUCHI experts as they discuss what makes SFC so unique, the differences between Flash and prep-HPLC chromatography, the sample's journey through Supercritical Fluid Chromatography, and how to optimize separations.

Streamline molecular diagnostic testing with Diomni Software, an easy-to-use workflow solution to boost efficiency and achieve higher accuracy. Plan an extraction, run a qPCR test, review interpretive results, and release reports with confidence. Diomni Software is designed to help you achieve maximum productivity and smarter security.

Ever wondered how to formulate peptides? Join Dr. Birke Götz, a Purification specialist, and Dr. Tuan Ahn Pham, a Freeze Drying specialist, in our new Teach Me in 10 episode, "Peptide Evolution: A How-To Guide." Learn the best peptide production techniques in under 10 minutes, harnessing chromatography and lyophilization for stable peptide synthesis.

In this episode of Teach Me in 10, we are joined by two experts in the field to discuss the future of pipetting.

Using microscopes and glowing fluorescent proteins, researchers have been able to examine the developing heart of zebrafish embryos coordinate the very first beat.

Dr. Alexandre Dumoulin joined Technology Networks' junior science editor Rhianna-Lily Smith for an exclusive interview to reveal more about their video.

In this episode we discuss environmental monitoring, regulations, and introduce the Applied Biosystems MicroSEQ™ Rapid microbial ID system.

Imagine using insects as a source of chemicals to make plastics that can biodegrade later — with the help of that very same type of bug. That concept is closer to reality than you might expect.

What does it mean to have cooked something? Most people are probably thinking cooking involves a heat source to break down proteins. But what about ceviche? No heat is used to “cook” it but it still undergoes a process where proteins are denatured.