Novel process instrumentation

While spectral analyzers systems as described above have served their purpose for several decades as process instrumental solutions, today s complex problems and environments necessitate practical and sophisticated sensors or similar compact process instruments. The electronic revolution over the last several decades has resulted in numerous microelectro-optical devices such as cell phones, PDAs and iPods. These 

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All these problems were successfully solved after the validation of the novel procedure (instrumentation) and then can be easily applied in the pharmaceutical industry for screening of enormous numbers of compounds in the drug development process. Several compounds are tested against different biological targets usually in 96- and 384-well plates, but to improve the HTS, 1536- or 3456-well plates are also used. 

Gitis et al. [21] demonstrated the effectiveness of a novel noninvasive instrument called PadProbe , developed by CETR Inc., in monitoring pad surface quality and pad life. PadProbe can be installed on rotational, orbital, and linear type CMP polishers (refer to Fig. 4.10). This sensor can monitor pad surface friction and wear in situ during the conditioning process. The only requirement is that the sensor should be in direct contact with the pad surface. 

The twenty-first century demands novel materials of the scientist. New instruments have made possible the field of nanotechnology, in which chemists study particles between 1 and 100 nm in diameter, intermediate between the atomic and the bulk levels of matter. Nanotechnology has the promise to provide new materials such as biosensors that monitor and even repair bodily processes, microscopic computers, artificial bone, and lightweight, remarkably strong materials. To conceive and develop such materials, scientists need a thorough knowledge of the elements and their compounds. 

This field is therefore at an exciting stage. Ion-selective electrodes have a proven track record in terms of clinical and biomedical analysis, with a well-developed theory and a solid history of fundamental research and practical applications. With novel directions in achieving extremely low detection limits and instrumental control of the ion extraction process this field has the opportunity to give rise to many new bioana-lytical measurement tools that may be truly useful in practical chemical analysis. 

CF-IRMS provides reliable data on micromoles or even nanomoles of sample without the need for cryogenic concentration because more of the sample enters the ion source than in DI-IRMS. CF-IRMS instruments accept solid, liquid, or gaseous samples such as leaves, soil, algae, or soil gas, and process 100-125 samples per day. Automated sample preparation and analysis takes 3-10 min per sample. The performance of CF-IRMS systems is largely determined by the sample preparation technology. A variety of inlet and preparation systems is available, including GC combustion (GC/C), elemental analyzer, trace gas pre-concentrator and other. The novel... 

QSAR itself is a new and still developing discipline, perhaps 20 years old, that has been employed mostly for optimization after initial discoveries of activity. Its more visionary practitioners, however, foresee combinations of quantum chemistry, computerization, and QSAR merging to form advanced instruments for the design both of artificial intelligence and of chemical structures that fit parameters predefined by some biochemical processes. Combined, such knowledge should soon be put to use in the rational design of novel and selective plant and animal protection chemicals. 

There would be considerable advantage for both sensory scientists and the food industry in knowing what consumers are measuring in order to assess particular textural properties. Despite many real advances in the instrumental measurement of food texture, we are not significantly closer to understanding the sensory cues used in consumer assessment of texture. The mastication process is adjusted to the consistency of the food bolus in real time. From studies of this process is emerging a novel approach to characterisation of food texture. 

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