CSC Scientific Blog

A blog about test equipment

CSC Scientific Blog

Art Gatenby

Manufacturer of test equipment. The Company specialized in the measurement of Moisture, Particle Size and Surface Tension. In these areas CSC Scientific serves the Food, Chemical, Pharmaceutical, Petroleum, Waste Water, Mining, Power and similar industries.
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Recent Posts

Re-Certify Mid-Point Sieves? When and How?

Posted by Art Gatenby on Jan 29, 2010 12:24:00 PM

I recently had a long conversation with the person [we'll call him Bill] responsible for setting up the quality procedures for very tight specifications in a new process -- part of which was developing procedures for checking the ongoing tolerances of production sieves.
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Topics: Mid-Point Sieves, Sieve Calibration, Sieve Testing, Sieves

Is Your Moisture Test Result Really Moisture?

Posted by Art Gatenby on Jan 11, 2010 11:22:00 AM

Most of us think about measuring moisture by...

  1. Drying the material and measure the weight loss 
  2. Using a calibration and electronic instrument 
  3. Using a titration method such as Karl Fischer

When using these processes, we take for granted that the results will be the product's actual moisture.

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Topics: Moisture Oven Test, Infrared Moisture, Moisture Analysis, Moisture Testing, Karl Fischer Titration, Loss-On-Drying

New ASTM E11-09 Sieve Standards — Exciting or Just Dull ???

Posted by Art Gatenby on Oct 6, 2009 5:42:00 PM

I have often ranted about the limited range of ASTM 11 sieve mesh standards as it relates to individual sieve certification. We at CSC have tried to help clearly distinguish between different levels of inspection and/or degrees of conformity. We outlined three levels of sieve certification. These are working sieves, mesh certified sieves and mid point sieves. There are summary definitions of these categories on the CSC Web site.

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Topics: Sieve Shakers, Particle Size Analysis

Walk On Water ??? Really ???

Posted by Art Gatenby on Sep 10, 2009 4:31:00 PM

Yes you can walk on water withSurface Tension.

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Topics: Surface Tension Measurement, tensiometers, surface tension instruments, surface tension analysis, walk on water

Bostwick Consistometer – Incline or Not

Posted by Art Gatenby on Aug 27, 2009 12:16:00 PM

The Bostwick Consistometer is used all over the World to check the quality of sauces and condiments. In our in-house training session we do blind product tests and clearly define the differences between brand of ketchup and mustard. This is a testament to the value placed on Bostwick Consistometer tests by the top food manufacturers.

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Topics: Bostwick Consistometer, Liquid Properties

It Was Still Running

Posted by Art Gatenby on Aug 17, 2009 1:26:00 PM

As part of our line of moisture measurement instruments, we produce a Karl Fischer titrator, We call it the Aquapal. The heart of the Aquapal is a series sophisticated electronics. Its purpose is to measure small amounts of moisture.

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Topics: Karl Fischer, Moisture

Who Cares About Sieve Testing ?

Posted by Art Gatenby on Jun 8, 2009 4:50:00 PM

In one of my more contemplative moments, I thought a bit of history about particle size analysis would be of interest. So let’s see Who Cares About Sieve Testing.

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Topics: Sieve Shakers, Particle Size Analysis, test sieve equipment, sieve mesh

Karl Fischer Titration – Defined? or Over Simplified?

Posted by Art Gatenby on Jan 19, 2009 4:42:00 PM

Often I’m asked “What is Karl Fischer titration?” I’m always somewhat reticent to answer. If I can’t quickly change the subject I revert to a simple explanation, that even I (being somewhat challenged as a chemist) can understand. The explanation seems to help the novice understand Karl Fischer.

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

Is Consistency Viscosity? Not really!

Posted by Art Gatenby on Jan 8, 2009 10:46:00 AM

We make the Bostwick Consistometer. The Bostwick is used extensively to measure the consistency of sauces and condiments. It has strong application in the quality control departments of ketchup and mustard producers. Results from a Bostwick Consistometer have been used for more than six decades to control the quality of many of the foods you use.

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Topics: Viscosity, Consistency, Surface Tension Measurement

“How Many Ways to Measure Moisture?”

Posted by Art Gatenby on Dec 11, 2008 12:38:00 PM

People often ask me, “How Many Ways are there to Measure Moisture?”

I’ll try to give you the answer and a quick description of the four main ways.

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Topics: Moisture

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