Elemental Analysis, Separation Science, And Metallography News By LECO

Avoiding Embrittlement with the H836EN

November 22, 2022

In 2013, as the eastern span replacement of the San Francisco-Oakland Bay Bridge was drawing to a close, 277 vertical steel rods to improve the seismic stability of the replacement were tested under tension using three-inch-diameter bolts. Within two weeks, 32 of the steel rods had snapped. 277 of these rods were used in the $6.5 billion construction project, but only 96 were accessible. Metal testing suggested hydrogen embrittlement during the manufacturing of the rods may have caused the failures. Thankfully, this was able to be corrected before the bridge opened, but it was a major setback in the construction.

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Dr. Belen Morales I LECO Interview with Sheffield Assay Office (UK)

October 14, 2022

Source: hpconstruction.co.uk / jewelleryfocus.co.uk

Dr. Belen Morales, Head of Analytical Services talked with LECO about how the Sheffield Assay Office serves its customers, the technologies and types of analysis employed to meet the clients' requirements, the scope of treated sample range, and the role LECO is playing in this context.

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All About Aluminum: The New H836EN

October 5, 2022

Once more expensive than gold, aluminum has not lost its value over the years, only its price tag. Thanks to revolutionary methods of production largely developed in the late 1800s, the price of aluminum dropped from $34 an ounce in 1852 ($1,276 in 2022 dollars) to just $0.09 an ounce today. As a low-density, high-strength, corrosion-resistant metal, aluminum's usefulness has led to incredible consumption in many industries from transportation to packaging.

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Quantitative Analysis of Polychlorinated Paraffins by Comprehensive GC×GC-HRTOFMS

July 18, 2022

In this application note, you will learn how the combination of GC×GC and HRTOFMS resulted in excellent quantitative PCP data.

Household dust is a repository of hazardous compound accumulation and therefore an important indicator of chemical exposure.

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Human vs Machines: Hardness Testing with the AMH55

June 22, 2022

Does automated hardness testing software really provide that much of an advantage over manual methods? LECO's Cornerstone-based AMH55 system takes the human variance out of the process, making it fast, precise, and accurate, but just how much variance is actually involved? LECO decided to put it to the test, pitting seven humans of varying metallographic experience against the AMH55.

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Sewage Sludge & Wastewater Determination with the TGA801

June 8, 2022

LECO solutions for wastewater and sewage sludge – Automated Moisture, ASH and Volatile Determination in Sewage Sludge

 

Sludge is a fundamental part of the water treatment process and the main residue of the purification treatments.

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Protein Analysis – Dumas vs. Kjeldahl

May 17, 2022

A Small Overview and Comparison

The protein content in food and feeds is one of the parameters that are commonly analysed within most routine control samples in a food laboratory. Generally, the two most used reference methods/technologies are the wet chemistry method after Kjeldahl and the combustion method after Dumas.

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Juicing Juice: Determining Protein with the FP928

May 4, 2022

Year after year, the popularity of juice continues to rise. As consumers become more health- and environmentally-conscious, juice has risen to the forefront as a sustainable, vegan, and nutritious beverage option. It certainly doesn't hurt that with the pandemic, people have shifted to entertaining at home and making their own mixed drinks with juices as mixers. But how does juice actually hold up to nutritional demands?

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MOSH/MOAH Analytics: e-FoodLab Interview with Dr. Susanne Kühn, Kirchhoff Institute

April 26, 2022

Have you seen the article in the latest eFoodLab issue about MOSH/MOAH analytics?
In this interview Dr. Susanne Kühn from our customer
Kirchhoff Institute describes how she uses LECO´s GC×GC-BT-TOF-MS for the characterization of the MOAH fraction. She describes why GC×GC enables a more detailed examination of the MOSH and MOAH fractions.  Interested?

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Pesky Pesto Peculiarities and GC×GC Analysis

April 13, 2022

Pesto can trace its roots back to ancient times, though it really only started taking off in North America in the 1980s and 90s. Though the primary base is consistent, with pine nuts, basil, and olive oil, individual recipes vary. As canned and bottled pesto became more accessible, individual manufacturers developed their own unique flavor profiles. While these recipes are usually trade secrets, the power of GC×GC TOFMS can tease apart some of the differences.

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