In over 190 countries all over the world, hundreds of thousands of Memmert products have been permanently in use for decades. This is why Memmert is one of the leading suppliers of temperature control appliances worldwide.
¿Almacenar las sondas de alta sensibilidad en una cámara climática con una fluctuación de temperatura máxima de 0,2 K? ¿Acortar los tiempos de secado al vacío? ¿Garantizar la seguridad de las pruebas continuas a largo plazo? ¿Llevar a cabo ensayos con tasas de intercambio de aire definidas? En nuestra página de aplicaciones "Industria" presentamos nuestros equipos Memmert y sus aplicaciones.
El enfoque intransigente en cuanto a calidad ha permitido que Memmert sea, desde los comienzos allá por el año 1947, un socio fiable de la medicina así como de la investigación médica. Por supuesto, Memmert posee la certificación DIN EN ISO 13485 para los dispositivos médicos. Memmert ha superado satisfactoriamente la prórroga de los certificados MDD 93/42/CEE. El organismo designado ha vuelto a expedir el certificado CE existente, la Directiva 93/42/CEE, y ahora es aplicable hasta mayo de 2024 de conformidad con la disposición transitoria (UE) 2017/745. Esta aplicación especial en torno al tema de la medicina muestra los equipos y aplicaciones adecuados.
Es la pasión por el detalle lo que determina la calidad extraordinaria de nuestros equipos con regulación de temperatura. Es el enfoque basado en las necesidades de nuestros usuarios lo que hace que los equipos Memmert sean los acompañantes habituales desde hace décadas de laboratorios farmacéuticos y para la investigación médica. En esta página encontrará estudios de casos y equipos.
Estamos comprometidos en cuerpo y alma con el buen gusto. Para garantizar la extraordinaria fiabilidad y precisión de los incubadores, las estufas de calentamiento y las cámaras climáticas de Memmert, desarrollamos y fabricamos todas las piezas importantes nosotros mismos. Aquí puede leer más sobre lo que tenemos que ofrecerle a la industria alimentaria.
Let us take you into the fascinating world of Memmert appliances, which we have collected on our user platform.
Molecular gastronomy is renowned for using laboratory equipment to create completely new dishes, flavours and textures. Copenhagen’s Alchemist is one of the top international restaurants to have applied this experimental approach as part of a unique culinary signature. In its kitchens, this innovative Danish venue has two Memmert incubators for fermenting ingredients.
In your eyes, what defines the ideal incubator for cell cultures? Memmert has talked to the head of the in vitro Institute for Molecular Biology, Prof. Dr. Gerhard Unteregger, about the requirements made of a CO2 incubator.
Memmert: Professor Unteregger, let‘s get straight to the point. What are the essential quality requirements made of an incubator for cell culture?
Gerhard Unteregger: Well, above all a constant and high humidity – ideally at least 95 % - as well as fast recovery times after the door has been opened. The most important thing, however, is a constant CO2 supply to the incubator, since nearly all cultures are kept by means of a CO2/HCO3 buffer system. If the CO2 supply should fail just for a short time, the pH value in the culture medium drops very quickly to an alkaline level.
Memmert: What does “alkaline“ mean in the context of cell culture?
Gerhard Unteregger: The pH value in the cell culture medium is maintained at a constant level through the CO2 supply, generally within a neutral range. Even the slightest hyperacidity through the metabolism products of the cell can lead to heavy impairment of cell vitality and irreversible loss of function. The alkalinisation of the medium in turn usually causes the cells to die immediately. The user should therefore open the door of the incubator as little as possible and make sure before the weekend that sufficient CO2 is in the bottle cylinder. An automatic CO2 gas bottle cylinder changeover has been shown to be extremely helpful in practice.
Memmert: Before, you mentioned humidity in the incubator. What should users take into consideration here?
Gerhard Unteregger: Since the cell cultures are normally cultivated in an open system, the culture medium is in equilibrium with the ambient air. If humidity there is below 95 % for a longer period, water evaporates increasingly from the cell culture medium. Then, the osmotic balance in the cell is lost. Incidentally, an uneven position of the containers can also result in part of the culture left high and dry, so to speak. Normally, the humidification of cultures takes place through a water tray on the floor of the incubator. With an active, that is, controllable humidification, the humidity can be controlled with high precision, especially as the danger of sample contamination through the water in the bottom tray is avoided, and the humidity level recovers more quickly after the door has been opened.
Memmert: Contamination is an important keyword for users.
Gerhard Unteregger: Correct. In this area, there are many worries – both justified and unjustified – because if a sample is contaminated, a lot of time and money may potentially be lost. I have a very clear attitude about this: contamination fundamentally has no place in the laboratory and therefore neither in the incubator. And if this should still be the case, then something has gone wrong beforehand. If the “good cell culture practice“ is observed uncompromisingly, then these problems simply do not occur!
Memmert: Can you give us an example of how contamination could occur?
Gerhard Unteregger: On every square centimetre of your scalp, more than 1 million germs are tumbling around. If you unconsciously scratch your head while working on the clean bench, your hands – even if you are wearing gloves – are contaminated, and there is a great risk that these germs will then be transferred to the cell cultures or to sterile instruments: in this way, contamination is pre-programmed! There is a wide range of contamination causes, which we examine specifically in our seminars, and you would be surprised by what routine errors can creep in, even with experienced laboratory technicians.
Memmert: What is your opinion on the subject of copper as an antibacterial material in the incubator?
Gerhard Unteregger: I believe that if you work cleanly then you don't need it. In the field, you can often hear the opinion that a copper incubator does not need to be cleaned as often as an incubator made of stainless steel. This is not correct, of course, germs can also colonise copper surfaces. The important thing is that the surface is as smooth as possible and that all parts in the interior can be removed.
Memmert: Professor Unteregger, one final question to finish with. You are one of the international experts calling for a “good cell culture practice“. Can you describe to us briefly what this means in practice?
Gerhard Unteregger: Cells in vitro are incredibly sensitive and react to different conditions with instability and changed vitality. In order to keep test results comparable, the highest possible level of standardisation is necessary, and this inevitably results in working in accordance with SOPs (Standard Operating Procedures). Manufacturers in turn face the challenge of developing serum-free media, providing defined environments without changes in pH values or humidity, and developing optical, non-invasive control and cell-count instruments.
Memmert: Professor Unteregger, thank you for talking to us.
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