Thursday, October 4, 2012

BioProcess International Spotlight: The Use of Miniaturization and High Throughput Screening for Purification Process Development – A Case Study Comparison of Different Techniques and Formats

Leading up to next week's BioProcess International Conference & Exhibiton, we'll be featuring a few of the speakers who will be joining us.  John Welsh, Ph.D., Senior Research Biochemical Engineer, Merck & Co., Inc's favorite recipe to make is Crock Pot Pulled Pork.  Follow the jump to see his recipe.  At BioProcess International next week,   John will be presenting The Use of Miniaturization and High Throughput Screening for
Purification Process Development – A Case Study Comparison of Different Techniques and Formats on  Wednesday, October 10.

BioProcess International will take place October 8-12 in Providence, Rhode Island.  For more information on this program featuring over 180+ speakers, download the agenda here.  Would you like to join us?  Online registration now is closed, so call our customer service at (800) 390-4078.

Featured Session: The Use of Miniaturization and High Throughput Screening for Purification Process Development – A Case Study Comparison of Different Techniques and Formats (Features Unpublished Case Study Data)
Featured Speaker: John Welsh, Ph.D., Senior Research Biochemical Engineer, Merck & Co., Inc.
About the session: Several different microscale methods are available for high throughput protein purification applications. These methods offer the potential for decreased time and material required for process development. In this study, batch incubations, micropipette tips, and miniature columns were compared with each method evaluated in the context of both platform purification adaptability and fermentation support. Recommendations are provided for the appropriate utilization of each technique.

Follow the jump to see John's Crock Pot Pulled Pork recipe!


Crock Pot Pulled Pork
• 4 lbs pork roast (shoulder or butt)
• 2 large onions
• 1 cup ginger ale
• 1 (18 ounce) bottle barbecue sauce

Directions:
1. Slice one onion and place in crock pot.
2. Put in the roast and cover with the other onion, sliced. Pour over the ginger ale. Cover and cook on LOW for about 12 hours.
3. Remove the meat, strain and save the onions, discard all liquid. With two forks, shred the meat, discarding any remaining fat, bones or skin. Most of the fat will have melted away.
4. Return the shredded meat and the onions to the crock pot, stir in the barbecue sauce. Continue to cook for another 4 to 6 hours on LOW.


Share this article with your social network, just click below to share now!


1 comment :

manus aktteva said...

Thanks for sharing.
This case study will provide much information to number of Biopharma Company and manufacturers.

Post a Comment