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Press Service

Welcome to our press service area. Here we provide technical publications and press reports as well as illustrations and photos from C. Gerhardt which may be published under the condition that a reference to the source resp. a copyright notice is included.

Please send us a specimen copy of your publication.

We will be glad to help you with further information. Please refer to marketing@gerhardt.de



ISOdoc-CREATOR creates ISO 17025-compliant documentations

Good news for accredited laboratories: C. Gerhardt has developed smart software that formats data from VAPODEST® equipment, methods and samples to create documents that comply with ISO 17025...

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Dumas nitrogen analysis: Are macro weights at macro costs still viable today?

A scientific study was performed using a variety of soya and flour sample weights. This analysis showed only a very small improvement in results standard deviations with increasing sample weights. Whilst increased sample weights may have a very slight benefit on reproducibility, the lower costs and environmental impact of using smaller weights are beneficial.

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How to surpass significantly the high demand of ISO 8968-1 for protein with a simple Kjeldahl method

With a target to optimise the range of variation in Kjeldahl protein analysis of milk according to official

methods like AOAC 991.20 or ISO 8968-1:2001, digestion conditions were varied to obtain lowest variation in protein content between duplicates with the highest possible recovery.

It has been found that digesting for 2 hours at 390°C with a KJELDATHERM® digestion block achieves this.

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Total Fat Content by Automated Acid Hydrolysis (HYDROTHERM) – ISO 8262-1

Total fat is a crucial measurement in food analysis. Where fatty acids are bound to glycerides, sterol esters, glycol and phospholipids acid or alkaline hydrolysis is required. Hydrolysis disrupts cell walls, breaks up fat emulsions and lipid protein bonds.

Multiple AOAC methods exist for various matrices that incorporate acid or alkaline hydrolysis to accomplish total release of fat from various...

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