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Take a look at our top story highlights from the week!

In this exclusive video interview, My Green Lab’s CEO James Connelly discussed why this report is so important, its key findings and steps that laboratories can take to reduce their carbon emissions.

In our latest Teach Me in 10 episode we are joined by Derek Mattern, Subject Matter Expert at PerkinElmer.

Here are our top three headlines from the week.

Are you tired of time-consuming and resource-draining quality control? Discover how NIR can quickly and accurately analyze samples to measure parameters such as moisture, fat content, protein levels, and many others for the food and feed industry.

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

If you drink coffee, you might wonder if you're doing the most to make the absolute best cup of coffee. Fortunately for you, science has the answers.

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.

Scientists report that aloe peels, often discarded as agricultural waste, can ward off bugs, acting as a natural insecticide. They have identified several bioactive compounds in extracts from the peels that deter insects from feasting on crops.