Concentrating on Chromatography

Episode 41: N‑Glycans, Whey Protein, and the Gut Microbiome: Mass Spec Insights with Matthew Bolino

How do the hidden carbohydrate structures on your favorite protein powders shape the gut microbiome? In this episode of Concentrating on Chromatography, Matthew Bolino, M.S., from the University of Nevada, Reno, breaks down his latest research on N‑glycans from common dietary proteins (whey, egg white, soy, and pea) and how their structural diversity influences microbial fermentation and short‑chain fatty acid production.Bolino explains what N‑glycans are, why they behave like fiber in the gut, and how his team isolates and characterizes them using ethanol washes, enzymatic release (PNGase F and gut‑derived endoglycosidases), and advanced MALDI‑TOF and HILIC‑QTOF workflows. He also discusses his 2025 work comparing synthetic versus bovine whey N‑glycomes and mapping N‑glycan profiles across dietary protein sources, revealing how glycan architecture can reshape community diversity in in vitro fecal fermentations.Geared toward undergraduate and early‑career analytical chemists, this conversation dives into practical mass spec trade‑offs (MALDI vs QTOF vs LC/GC), real‑world troubleshooting in glycomics labs, and how microbiome‑targeted therapeutics and “symbiotic” designs may emerge from pairing specific microbes with preferred glycan structures. Bolino closes with career advice on building biomolecular analysis skills, understanding instrumentation fundamentals, and entering the rapidly growing field of glycomics and microbiome research.

Episode 40: Mass Spectrometry, Surface Sampling and Dried Matrix Spots - Greener Chemistry and 3D Printing

In this episode, we interview Daniel Reddy, 2025 CAS Future Leader and PhD candidate at Queen's University, about his groundbreaking research on automated mass spectrometry and dried matrix spots (DMS).Dan's work combines computer vision, 3D printer automation, and laser micromachining to revolutionize sample preparation—reducing CO₂ emissions by 28-fold and organic solvent use by 21-fold compared to traditional methods.What You'll Learn:How to give a mass spectrometer "sight" and "taste" using computer vision and the LMJ-SSP (Liquid Microjunction Surface Sampling Probe)The breakthrough technology behind Surface Energy Traps (SETs) for confining liquid droplets on paper substratesWhy dried matrix spots eliminate the need for cold-chain shipping and enable analysis of blood, urine, and saliva samples via standard mailHow DIY chemists are hacking 3D printers to build cost-effective autosamplers (replacing $10K+ systems)The role of green chemistry and systems thinking in modernizing analytical methodsWhy interdisciplinary collaboration (chemistry + computer science) is critical to innovationKey Topics:Dried Matrix Spots (DMS) for automated sample prepLaser-micromachined Surface Energy TrapsDirect surface sampling mass spectrometrySustainability in analytical chemistry3D printer customization for laboratory automationThe importance of science communication and community outreachGuest Background:Dan Reddy is a PhD candidate in the Department of Chemistry at Queen's University and a recipient of the NSERC Vanier Canada Graduate Scholarship. He was recently named one of the top 35 early-career scientists globally in the 2025 CAS Future Leaders program.Relevant for:Analytical chemists and mass spectrometry practitionersLab managers seeking sustainable and cost-effective sample prep solutionsResearchers interested in green chemistry and automationDIY enthusiasts and makers interested in laboratory innovationStudents pursuing careers in analytical chemistry

Episode 39: The Evolving Chromatographer: How Agilent is Designing for Today's Lab Users (Separation Science Collaboration)

Join us as we sit down with Jim Gearing, Associate Vice President of Marketing for Agilent's Gas Phase Division, to explore how the world of chromatography is changing and how intelligent instrument design is meeting users where they are.This interview was conducted in collaboration with Separation Science, the premier online learning platform for analytical scientists, providing expert content on chromatography, mass spectrometry, sample preparation, and related laboratory techniques.In this episode, Jim shares insights from 34 years at Hewlett Packard/Agilent—including 22 years in R&D—on three critical shifts reshaping analytical labs:🔬 Changing Demographics of Users- How the lab workforce is evolving: fewer experienced analysts, higher turnover, less formal training- Why modern users expect instruments to work like the consumer tech in their hands (iPhones, tablets, apps)- Real-world stories from labs operating with skeleton crews—managing entire instrument rooms with 1–2 people🎯 User-Input-Guided Design- How Agilent collects feedback from day one: customer site visits, service teams, quality data, and early-stage prototyping- The evolution from paper flipcharts (1990s) to rapid software prototyping and eye-tracking today- Concrete examples of pain points that drove major design changes (easy maintenance, remote data access, intelligent diagnostics)🤖 Intelligent Instrument Systems- What "intelligent" really means: features that remove workload and mental effort while delivering high-confidence results- Built-in capabilities like peak evaluation, retention time locking, and maintenance wizards that prevent errors before they happen- How smart instruments operate independently—**they don't require internet connectivity** (addressing a key misconception)- Why distributed intelligence (in the instrument, software, and enterprise services) gives labs flexibilityPlus:- Advice for lab directors building long-term instrumentation strategies (goals, users, solutions)- Jim's magic wand fix: eliminating time spent on non-value-added data processing- Why analytical instrumentation matters beyond the lab—safer food, cleaner water, better pharmaceuticalsPerfect for:- Early-career chromatographers and analytical chemists- Lab managers and directors evaluating instrumentation strategy- Anyone curious about how intelligent systems are reshaping laboratory workflowsGC-MS, chromatography, intelligent instruments, lab automation, user experience, analytical chemistry, Agilent, instrument design, laboratory instrumentation, workflow optimization, data processing, lab management, training and onboarding

Episode 38: How Mass Spectrometry Actually Works: The Quadrupole Explained

In this episode of Concentrating on Chromatography, we sit down with Dr. Lee Polite from Axion Training Institute to break down one of analytical chemistry's most powerful yet misunderstood techniques: gas chromatography-mass spectrometry (GC/MS).What You'll Learn:- Why GC and MS are the "perfect pair" – and what happens when you try to use MS alone- The electron gun: how molecules get ionized and why they become positively charged (not negatively!)- The magnetic sector vs. quadrupole: from first principles to modern mass filtering- Why Dr. Lee uses the "corkscrew trajectory" analogy – and why it actually works- The cars and boats analogy: how fragmentation creates a unique molecular fingerprint- Scan mode vs. SIM (Selected Ion Monitoring): when to use each for identification vs. sensitivity- Real-world forensics: detecting pesticides in spinach and cocaine in hair follicles- Triple quad GC/MS and Multiple Reaction Monitoring (MRM): the future of trace analysisWhy This Matters:Over 2 million chromatographs operate worldwide, yet most users don't truly understand how they work. Dr. Polite has trained more than 14,000 professional scientists at Axion Labs to move beyond "pushing buttons" to genuinely comprehending the science. This conversation is designed for undergraduate students, academic researchers, and anyone preparing for analytical chemistry roles in pharma, environmental testing, or forensics.The Teaching Philosophy:Dr. Polite breaks complex instrumentation into simple, transferable concepts. He uses real analogies (shopping malls, bank robberies, and magnetic levitation) to make abstract physics tangible. By the end of this episode, you'll understand that mass spectrometry isn't magic—it's elegant physics made practical.Guest Information:Dr. Lee Polite is a leading authority in analytical chromatography education and founder of Axion Training Institute, a real working laboratory where scientists come for hands-on GC and LC training. With nearly 30 years of experience and a PhD under Harold McNair (one of the grandfathers of modern chromatography), Dr. Polite is passionate about making complex instrumentation accessible to students and professionals alike.Resources & Links:🔗 Axion Training Institute: www.chromatographytraining.com🔗 Email: info@axionlabs.com📧 Subscribe to Concentrating on Chromatography for more expert interviews on analytical separation science#MassSpectrometry #AnalyticalChemistry #GCMSAnalysis #ChromatographyEducation #LabInstrumentation #Chemistry #SeparationScience #Quadrupole #Instrumentation #UndergraduateChemistry

Episode 37: Why Fake Banana Flavor Doesn't Taste Like Real Bananas | HS-GC-MS

Connor Johnson, a researcher from the University of Alberta, discusses his award-winning honours project analyzing the volatile organic compounds (VOCs) in two banana species using headspace gas chromatography-mass spectrometry (HS-GC-MS). He completed this specific project as an undergraduate at Thompson Rivers University (TRU).For over 60 years, commercial banana flavoring has remained unchanged—even though the fruit it's supposed to mimic changed in the 1950s. Connor's research reveals why fake banana tastes fake: the commercial banana extract contains only 3 compounds compared to 18+ in real bananas, missing critical compounds that create authentic banana flavor.This episode covers:- The history of banana flavoring and the myth of the Gros Michel banana- What Connor discovered when comparing Cavendish vs. Gros Michel bananas- The real compounds behind authentic banana flavor (hint: it's not just isoamyl acetate)- Why headspace GC is ideal for volatile organic compound analysis- Challenges with sample prep and instrument troubleshooting in research- How this research could revolutionize flavor chemistry in the food industry- The broader applications of comparing artificial flavorings to real fruitsConnor won two national conference awards for this work and shares insights into the analytical challenges of flavor chemistry, including instrument downtime, sample matrix effects, and why creating authentic synthetic flavoring is harder than it seems.Perfect for chemistry students, flavor scientists, and anyone curious about why banana candy tastes nothing like real bananas.