Most of today’s biology labs need to shake something, and often in a controlled environment. That’s a job for a temperature controlled or incubator shaker.
The evolution of incubators started with the control of heat. Then, scientists wanted humidity control. The desire to control an incubator’s pH spawned CO2 incubators.
While HPLC and mass spec make inroads into nontraditional markets, interest remains in molecular techniques that address the unique needs of clinicians and drug developers.
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