So, what has Thanksgiving and SOP’s have to do with each other? PLENTY! Every recipe you use, is an SOP. Same with every instruction manual, etc. Just as with SOP’s, there are good ones and bad ones. The good ones, may be annoying and ped ...

Fermentation – what a broad topic. People think that most fermentation types are different from each other and they really are not. Fermentation is the production of a product in a tank by usually a mono culture (but not always – Belgium ...

Actually, more isn’t necessarily better but none is not an option either. Calibration curves are used to actually determine concentrations of compounds of interest in your samples.This idea being that the lowest and highest unknown concentratio ...

Today marks the 384th Birthday for the Father of Modern Microbiology. Many things have changed but many things still remain. We have DNA sequencing, genetic engineering, and other sort of marvelous technology yet, there are estimates that we only kno ...

This topic really is tough for people to understand.  It is so easy just to go into various search engines and type in a topic and get out information but,  that is only PART of the information out there. So much information is located in physical me ...

Taking a method that was developed and published from another country and trying to use it in another country – why should that be so hard? Well, once, I was trying to reproduce an HPLC method from a Japanese group published in an Analytical Ch ...

In part 2  (  http://wp.me/p7I0V6-1l  ) I covered problems with equipment. This post will cover cleaning. As was once told me by my graduate advisor, ‘Cleanliness is next to Godliness’. So, protocols for cleaning are important. Too many t ...

In my previous post (   http://wp.me/p7I0V6-1j   ), I covered the first on three main types of contamination. I will continue with number 2 in this post. 2. Dead spots in the process loop. This is a very common problem with fermentors and other vesse ...

One thing is known, you either admit you have contamination problems or you can bury your head in the sand. It is that simple. Contamination can be minimized and kept to a minimum as long as you know it is there. Many companies won’t admit it a ...

In part 1, I described what SOP’s are and in part 2 covered what they cover and the information included in them. Well, this is Part 3, where I will describe why they are important to you. This is the hardest point to get across to people, in g ...