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Dr Paul Whitehead

Paul graduated from Oxford University and obtained a PhD in Analytical Chemistry. Paul’s career has been exclusively in applied R&D, and has been equally divided between running the analytical R&D department at Johnson Matthey, specialising in precious metal analysis, and running the R&D laboratory at ELGA LabWater focusing on the development of small water purification systems and their applications.

Blogs by Author
29 Dec 2019
Analytical Chemistry, Water Purity
Microbial Source Tracking in Vulnerable Water Resources
Dr Paul Whitehead

Microbial

Mirco
8 Dec 2019
Water Purity, Water In The Lab
Research into Silver Nanoparticles
Dr Paul Whitehead

Silver Balls

Silver Balls
1 Oct 2018
Clinical & Pharma, Science of the Future
The Chemo-preventive Effects of Ginnalin A on Colorectal Cancer
Dr Paul Whitehead

Newspaper clipping with magnifying glass on cancer

 

Newspaper clipping with magnifying glass on cancer
28 Aug 2018
Analytical Chemistry, Cool Science
Peptide identification in tooth enamel allows determination of gender of human remains
Dr Paul Whitehead
The ability to assign a biological sex to human remains is an important requirement in archaeology, paleoanthropology and medico-legal sciences.
Peptide Identification - Ultrapure Water
15 Jun 2018
Water In The Lab, Life in The Lab
Point of Use Packs fitted to Water Purification Systems
Dr Paul Whitehead
Dr Paul Whitehead discusses the Advantages and Disadvantages of Point of Use Packs fitted to Water Purification Systems
ELGA logo
17 May 2018
Water Purity, Water In The Lab
Dissolved Gases in Purified Water
Dr Paul Whitehead
There are dissolved gases in most purified water. What are they? How much is there? How do they get there? What effects do they have
Degassing Water Dissolved Gas
8 May 2018
Water In The Lab, Analytical Chemistry
HPLC Determination of Taste Components in Wine
Dr Paul Whitehead
The long-established wine production methods are the subject of on-going extensive scientific study to enhance performance, both in terms of yield but, particularly, to produce the wines that modern palettes prefer. HPLC was used in a recent study of the key taste components in wine
HPLC analysis of wine
10 Apr 2018
Analytical Chemistry, Water Purity
The Musty Odor In Drinking Water
Dr Paul Whitehead
Stir bar sorptive extraction (SBSE) is a technique for concentrating trace components of aqueous samples before analysis. We look at its use to identify odor in drinking water
ELGA Veolia