Thermal analysis, or calorimetry, correlates temperature-dependent events to physical characteristics of a sample, such as mass, structure, strength, brittleness, elongation, decomposition, evolved gases, oxidation, reduction, or physicochemical structure.

Developers of analytical instrumentation for food laboratories are constantly being kept on their toes—foremost by the competing technical advancements and expanding market demands inherent in their business, and also by the need to help customers comply with changing and more stringent regulatory requirements worldwide.

The ever-increasing sophistication of today’s laboratory technologies means that scientific researchers must be constantly finding new ways to improve the quality, efficiency, and pace of their research to ensure success.

Early in the evolution of chromatography- mass spectrometry, one could consider the two components as separate boxes requiring a good deal of engineering to link them together.