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Workshop Week – Taste & Odour Using Twister

Martin Perkins

2nd October 2012


David Benanou conducts a Twister workshop in Cambridge, UK

David Benanou conducts a Twister workshop in Cambridge, UK

Stir Bar Sorptive Extraction has a number of unique and highly desirable characteristics:

  • It is simple to use.
  • It can extract compounds from water down to very low levels (ppq).
  • It is solvent free and very environmentally friendly.
  • The consumable items can be re-used many times.
  • It behaves in a very predictable fashion.
  • It permits you to handle samples in novel ways.
  • It can be used to prepare samples for separation by GC or LC.

As you would expect, the technique has grown rapidly in importance since it was first introduced, however, it’s potential is greater still.

To help promote a wider knowledge of Stir Bar Sorptive Extraction and how to get the best from it, this week we have been running a series of one-day workshops on the topic in our Cambridge laboratory, conducted by one of the World’s leading exponents of the technique.

Dr. David Benanou is head of the Chemical Expertise Team at Veolia Environment’s Water Research Center at Maisons-Laffitte near Paris.

Veolia Water is the World’s largest independant drinking water and waste water business and Stir Bar Sorptive Extraction using Twister is central to the way that the company manages and carries out the analysis of water samples around the World.  Here you can find a short video of David talking about his work.

We have been pleased to welcome analysts to the workshops from laboratories with a drinking water, food, beverage, pharmaceutical, packaging and industrial analytical focus.

For all of these businesses, water is a vital raw material.

If you have an interest in this topic, but were unable to attend one of the workshops, we can let you have a copy of the presentation.  Just send an email to Susan.Roach@anatune.co.uk and Sue will arrange it for you.