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{:en}[vc_row][vc_column][vc_column_text]Refrigerated centrifuges are indispensable tools in laboratories that handle temperature-sensitive samples. They ensure that biological materials such as proteins, nucleic acids, and other biomolecules remain stable during high-speed separation processes. This feature is particularly critical in fields like molecular biology, clinical diagnostics, and pharmaceutical research, where even slight temperature fluctuations can lead to sample degradation and compromised results. One of the primary benefits of using refrigerated centrifuges is their ability to maintain a consistent low temperature, even during extended or high-intensity runs. By preventing heat buildup caused by rotor friction, these devices safeguard the structural integrity and functionality of sensitive bio-molecules.

{:en}[vc_row][vc_column][vc_column_text]Franz Diffusion Cells are widely used for assessing drug permeation in transdermal and topical formulations. Proper setup and execution are crucial to ensure accurate and reproducible results. Below is a detailed, step-by-step guide to conducting permeation tests with Franz Diffusion Cells: 1. Prepare the Receptor Solution and Fill the Receptor Chamber Begin by selecting the appropriate receptor solution. The solution must closely mimic physiological conditions to ensure reliable results. For hydrophilic drugs, phosphate-buffered saline (PBS) is commonly used. For lipophilic drugs, a mixture of solvents like ethanol-water may be necessary. Degas the receptor solution to prevent the formation of bubbles, which

{:en}[vc_row][vc_column][vc_column_text]PermeGear vertical glass diffusion cells, commonly referred to as the original Franz Cells, are essential tools in transdermal and topical permeation studies. These diffusion cells are designed to offer precise measurements by mimicking skin barrier properties, enabling researchers to evaluate drug absorption effectively. One of the defining features of PermeGear Franz Cells is the variety of standard orifice diameters ranging from 5mm to 25mm, with custom sizes available for specialized applications. The orifice in a Franz Cell refers to the area at the top of the receptor chamber, where the membrane or device being tested is exposed. This design allows for

{:en}[vc_row][vc_column][vc_column_text] In vitro permeation tests (IVPT) are indispensable tools for evaluating the efficacy and safety of topical drug formulations. These tests provide a controlled environment to study how a drug permeates through the skin barrier, offering a cost-effective alternative to extensive clinical trials. By simulating human skin permeability, IVPT allows researchers to predict drug absorption and refine formulations for optimal therapeutic performance. Franz Diffusion Cells have become a gold standard in IVPT due to their ability to replicate the diffusion properties of the skin barrier accurately. These cells facilitate precise measurements of drug permeation across synthetic or biological membranes, ensuring consistent and

{:en}[vc_row][vc_column][vc_column_text] As we bid farewell to the past year, we embrace the new one with optimism and determination. The beginning of 2025  is not just a transition on the calendar; it is a time to reflect on achievements, learn from challenges, and set aspirations for the future. In the world of laboratory science and technology, every year brings innovations that transform how we approach research, diagnostics, and quality control. Alterlab is proud to have been part of this progress, supporting laboratories with cutting-edge equipment and solutions tailored to their needs. The year of 2024 has taught us lessons inspire us to move forward,

{:en}[vc_row][vc_column][vc_column_text] Total Kjeldahl nitrogen (TKN) is defined as the sum of the ammoniacal nitrogen and organic nitrogen that are transformed into ammonium sulfate after mineralization. The method (reference ICC 105/1) is applied to the determination of nitrogenous substances in cereals and products derived from them. “Nitrogenous substances” are understood as the content of nitrogenous compounds in the product analyzed, calculated by multiplying the corresponding nitrogen content, determined by the method described, by a conventional factor. The organic substances in the sample are oxidized with concentrated sulfuric acid in the presence of a catalyst; the ammonium sulfate that forms in the reaction

{:en}Very often, if appropriate control is not carried out in advance, part of the water contained in food and pharma products is subject to the development of bacteria and mold. These microorganisms can determine the shelf life of food or drugs over time and therefore expiration, creating potential health risks for consumers. This fundamental parameter is called aW, water activity. Water activity (aW) is the amount of "free" or "available" water in a product compared to “bound" water, the value is ranging from 0 to 1.0. Pure water have activity value 1.0.  But what does this free water mean? In fact, water exist

{:en}Discover our retort sterilizers and pasteurizers specifically designed for small and medium-sized preserved food producers, restaurateurs, chefs and for the food industry. Our vertical retorts are used to sterilize and pasteurize preserved food, they combine an user-friendly interface coupled with the latest sterilization technology. TERRA Food-Tech® compact retorts can both sterilize and pasteurize food products in cans, glass and plastic containers. It is a tool developed to improve the production capacity of small food producers and to facilitate R&D testing and quality control of the food and packaging industry. Intended uses: Sterilization or pasteurization of finished products. R&D laboratories of

{:en}When cooking, pasteurizing or sterilizing food, it tends to lose its color intensity. The orange of a carrot or pumpkin or the red of a strawberry also declines somewhat. That’s normal. Whether our food loses more or less color depends, in part, on its acidity level, that is, on its pH. The pH of an ingredient indicates its degree of hydrogen ion concentration. The more acidic a food is, the lower its pH value. The vast majority of foods are on a pH scale between 3 and 7. recommendations If you think that the color of your canned vegetables is a

{:en}For the production of canned food -vegetables or animals- to be generated under good safety conditions and also these can be preserved at room temperature, they need to be sterilized. In addition, in the majority of regulatory bodies in all countries, the sterilization of food by autoclaving is a legal requirement to produce and market canned food. Food sterilization Canned food sterilization, also known as commercial sterilization, is a physical technique of preserving food that is hermetically packaged in a container and subjected to high temperatures for a time to completely destroy its microorganisms, pathogens or not, and spores. We say that it