LECO Workshops
 

Workshops

Due to the COVID-19 pandemic, we continue to face a variety of challenges.
However, we are looking forward to welcoming you back soon to our User Trainings at EATC Berlin.
We place the highest priority on the health protection of our employees, visitors and customers.
Taking into account all necessary hygiene regulations and greatly reduced number of participants, we offer you the following dates:

 

 

LECO Laboratory Equipment and Scientific Instrumentation

Over 85 years of experience in the analytical industry

LECO Corporate Profile Video from LECO Corporation on Vimeo.

We take away the stress and frustration your laboratory experiences when faced with the increasing demands of doing more with less.

The one thing all laboratories need to be successful is results they feel confident in. Since 1936, millions of samples worldwide have been analyzed using LECO instruments for elemental analysis, thermal analysis, metallography, and mass spectrometry. Our comprehensive solutions for improving productivity include working with you to find the right equipment for the type of analysis you are doing — and providing you with the training, application support, and service you need to keep your lab running at its best.

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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