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If you've been keeping up with our blogs, our technical specialists have been in various locations around the world the past couple of months. From domestic and international states & cities, we've attended conferences in Boston, Indiana, Korea, Japan, various parts of Europe, and more.
Can you guess where we are now?
We hope everyone is doing well as we reach the half-mark of 2018! It is no wonder that May and June tend to be extremely busy, as many of you are preparing for vacation or travel. Make sure to wear sunblock and other preventative measures to keep you from excessive heat & direct exposure from UV rays!
We are excited to announce Canon USA (Virginia), Inc. to the RheoSense family as of last week! Canon Virginia is a competitive player in the production and a prominent manufacturer of office & consumer products. Their role in the ink industry has been prominent as their presence was able to bring a new edge in innovative technology while manufacturing reliable cartridges, copiers, and printers throughout the United States and on a global scale. Their headquarter company Canon, Inc. Japan has been our customer since 2015 and we could not be happier working with Canon USA, Virginia on a now-domestic sector.
In the upcoming weeks, we are proud to announce the release of our latest application note regarding concentration dependence in protein viscosity. In this app note, Dr. Stacey Elliott gathered viscosity data for Bovine Gamma Globulin (BgG) formulations over the full concentration range, including therapeutic levels ≥ 100 mg/mL, using the VROC®Initium. The solution buffer included sucrose which is a common additive to enhance stabilization during freeze-drying and storage. Relative viscosity versus concentration curves were fit with the Ross-Minton equation which is a frequently used analysis tool for protein formulations.
To view application note, click below!
In case you haven't seen it yet, we released a new app note last week regarding viscosity reduction in protein solutions. In this application note, Dr. Elliott discusses the idea that the viscosity of a protein solution depends on the nature of the individual and protein-protein interaction (PPI). Both of the individual characteristics, such as size and shape, as well as the pair interactions can be influenced by components in the buffer formulation. As a result, it is often desirable to reduce viscosity values so that formulations are suitable for a particular application or process (ie: injection).
According to Cell Press, "Royal jelly is produced in [two different] glands of worker bees, one that produces the protein in a neutral pH and one that produces fatty acids that can reduce said pH when the two secretions" come together (Cell Press).
For a honeybee, royal jelly is a crucial diet for the first couple days for all bees. And for honeybee larvae to become queen, the larvae must be fed and be surrounded by royal jelly for it to morph successfully. However, because queen larvae, "are too big to fit into the cells of the hive's honeycomb," they are able to hang upside down in the queen's cell anchored with the royal jelly (Cell Press). So, what allows this royal jelly to acquire these properties?
Turns out, royal jelly is not always thick and sticky. In a recent study, researchers proposed that the viscosity of a royal jelly were dependent the particle size of a protein found in royal jelly (known as royalactin, or MRJP1) was directly correlated to the pH level found inside. The study conveyed that there was a noticeable size difference within the MRJP1 jelly when exposed to a purifier at pH 4 and at neutral (pH 7). For instance, "Most purification protocols are standardized at pH 7, [which yielded] a strange, runny consistency [within the jelly]" whereas when maintained between pH 4 and pH 5, the viscosity of the jelly seemed gelatinous and almost adherent (Cell Press). The precise pH affects the overall viscosity of royal jelly, which is an essential component in providing the optimal environment for the queen bee to develop in her early stages. If the pH levels were outside 4~5, the royal jelly would lose its heavy, sticky properties and would not be able to hold the queen larvae.
According to a GEN – genetic engineering & biotechnology article, researchers found that the consumption of coffee stimulates the complex network of neurotransmitters, also known as the endocannabinoid system (ECS), much like that of cannabis. ECS consists of a biological structure composed of endocannabinoids, which are essentially the "small molecules that activate the cannabinoid receptors" (Jikomes). ECS is a system that is necessary in maintaining homeostasis on a cellular level. Furthermore, ECS is also responsible as it acts as a regulator for stress response, appetite, addiction, energy, and much more (GEN).
Measuring viscosity dates back to as early as the 19th century. French physicist Jean Poiseuille discovered the concept of measuring viscosity by formulating the "mathematical expression for the flow rate for the laminar flow of fluids in circular tubes." Later on, this formulation was discovered by a German hydraulic engineer Gotthilf Hagen, which came to be known as the Hagen-Poiseuille equation (Britannica). Early measurements of viscosity focused primarily on the flow of blood. Measurements were conducted using the hemodynamometer that incorporated narrow tubes & glass capillaries in effort to measure the pressures in the arteries of horses and dogs (Sutera).
Loyal Customers & Friends,
