Tackling Emulsions Just Got Easier

Believe it or not, we’re all familiar with emulsions.  Have you ever added food oil to a pot of water while cooking?  That’s an emulsion.  Do you put dressing on your salad?  It should be called salad emulsion – although, that may not have the same edible appeal.  Do you drink milk?  Emulsion.  What about milk?  Butter?  Eggs?  All emulsions.

If we’re referring to emulsions in the laboratory, the examples are different, but the chemistry involved is very similar – as are the mechanisms for breaking them. Continue reading Tackling Emulsions Just Got Easier

SLE, SPE and LLE – How are Those Different?

Liquid-liquid extraction (LLE), supported liquid extraction (SLE), and solid-phase extraction (SPE) have existed for decades and if you’re doing organic sample preparation, you’re probably quite familiar with at least one of these techniques.  But are you familiar with all of them?  How are they similar?  How are they different?  Let’s review! Continue reading SLE, SPE and LLE – How are Those Different?

Solid Phase Extraction – Perceptions and Misconceptions

I was at a tradeshow the other day and overheard a conversation that stayed with me. The conversation was taking place between two colleagues who were reminiscing about their days in the college chemistry lab.

Continue reading Solid Phase Extraction – Perceptions and Misconceptions