Cronan Creative Solutions Llc

Consulting with significant innovation. Although my career was spent in brewing, I am not a brewing chemist, I was primarily an innovator and problem solver. I patented a LC detector to measure surface activity changes in the eluant. This has also become a popular method used to measure drop volume surface tension. I have designed and constructed a single sensor electronic nose that is capable of discriminating between oxidized and fresh flour. I am working on a Master Nose of four sensors to discriminate between similar aromas. Primarily a surface chemist, I have devised a device to quickly measure CMC and Gibbs surface excess. This device should also excel as a means to rapidly test modified surfactants for R&D purposes, and select compounds that can interfere with quorum sensing. Why do this work over days to evaluate one modification when you can do it in 5 minutes? In ESR/EPR I have measured rates of formation of free radicals. This has been applied to malts in brewing (one malt produced 10x its competitors') and the formation of intermediate browning products in fruit drinks, for example. This work applies to product shelf life stability.