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CIO
May 15, 2002
Stephanie Overby |
In Good Taste Researchers in Brazil and Wales have developed an indefatigable electronic tongue that can actually taste subtle sweet, sour, bitter and salty characteristics in liquid products in which consistent taste is critical to manufacturers, such as mineral water, coffee, wine and tea...   |
Chemistry World
August 2006
David Walt |
Comment: Common Sense for Sensors Designing sensors for manufacturability must be performed at the outset rather than as an afterthought. Only when we develop such reproducible sensors will they become pervasive tools for improving our quality of life. |
Chemistry World
April 8, 2014
Powell & Lancaster |
Strength in numbers Analytical science in all its forms makes an enormous contribution to the bottom line and we need a body of analytical chemists capable of both developing new measurement techniques and of applying those that already exist in new ways. |
Chemistry World
October 8, 2013
Lorna Anguilano |
Analytical archaeometry This book is a very good compendium of analytical techniques, mainly non-destructive, including highly detailed description of tools and principles, maybe with a slight overemphasis on Raman spectroscopy. |
