CSC Scientific Blog

A blog about test equipment

CSC Scientific Blog

Should You Move to "Actual" Surface Tension?

Posted by Art Gatenby on Sep 8, 2016 4:31:38 PM

An understandable definition of surface tension: The attraction force between molecules at the surface of a liquid. The force that keeps if from flying off into space.

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Topics: Tensiometer, Surface Tension Measurement, Surface Tension, actual surface tension, apparent surface tension

Initiation to Contact Angle

Posted by Art Gatenby on Aug 11, 2016 4:24:42 PM

A classical definition of Contact Angle:

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Topics: Surface Tension, contact angle, contact angle meter, dynamic contact angle

Sieving - An Ancient Technique Still Widely Used

Posted by Art Gatenby on Aug 4, 2016 3:01:17 PM

We recently redesigned our E-commerce site. The redesign proceeded without a hitch, until we got to the sieves. 

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Topics: Particle Size Analysis, Sieves, Sieving Process

Contact Angle and Surface Tension - A Fascinating Liaison

Posted by Amanda Ranowsky on Apr 4, 2016 12:56:10 PM

Contact angle and surface tension. The two terms are never far apart. Run a Google search of "contact angle" right now and see for yourself. You'll often see the terms mentioned within a breath of one another because contact angle and surface tension are two approaches to surface analysis - the study of how a surface interacts with other materials or components. Generally speaking, there is also a relationship between the two measurements, one that tends not to be very clearly explained in other resources. I hope to remedy that today.

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Topics: Automatic Surface Tension Measurment, Surface Tension Measurement, Surface Tension, contact angle, contact angle meter, wettability

When Do I Need a Consistometer vs. a Viscometer?

Posted by Amanda Ranowsky on Jan 29, 2016 2:58:00 PM

One of the most frequently asked questions we get is, "How can I get a viscosity reading from the Bostwick Consistometer?" The answer is, "You can't.We've elaborated on this in other articles. We've even got a great infographic to explain the difference. With this article, I hope to advance the understanding of the difference between these concepts even futher. 

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Topics: Viscosity, Bostwick Consistometer, Consistency, viscometer, consistometer

Capacitance & Moisture *** What is It? *** Why Should You Care?

Posted by Art Gatenby on Jan 4, 2016 3:54:31 PM

As people who measure moisture, we at CSC Scientific work to find the best technique.

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Topics: Moisture Analysis, Moisture Testing, Moisture, capacitance, fast moisture test

Don’t Worry - Karl Fischer is Easy

Posted by Art Gatenby on Nov 16, 2015 5:25:25 PM

When we first started measuring moisture with Karl Fischer, I was instructed in the complex chemical reactions involved. I was also was told that the process was skittish.

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Topics: Coulometric Karl Fischer, Volumetric Karl Fischer, Moisture Testing, Karl Fischer, Karl Fischer Titration, Moisture

Is Test Sieve Certification All You Need?

Posted by Art Gatenby on Oct 29, 2015 1:45:10 PM

For several years, people in the test sieving business have been grousing about the difficulty of making sure that a test sieve certification is what they need. Anyone who is working with close tolerances in the smaller particle sizes, like 300 microns and smaller, have serious issues in matching results from test sieve to test sieve.

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Topics: Mid-Point Sieves, Calibration, Sieve Calibration, Sieve Certification, Sieve Testing, Sieves, Sieve Analysis

LOD is Really Simple, or Moisture Analysis for the Newbie

Posted by Art Gatenby on Jun 12, 2015 4:51:00 PM

One quiet night, long ago I was musing over moisture analysis and how easy it is to do using Loss-on Drying (LOD). Little did I know what was in store.

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Topics: Bound Moisture, Moisture Analysis, Moisture Testing, Loss-On-Drying

Why Test for Viscosity in Food

Posted by Art Gatenby on May 6, 2015 4:35:00 PM

When people hear of viscosity for the first time, invariably they ask these three questions:

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Topics: Newtonian Fluid, Measure Viscosity, Viscometers, Viscosity, Viscosity in Food

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