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.Read More
CSC Scientific Blog
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.
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.
Because we at CSC Scientific provide test equipment for both on and off line moisture testing we have a unique and non-biased perspective on the question of on-line vs off-line. We developed six useful keys that can be used to resolve the dilemma of choosing between on-line and off-line moisture testing.
I was musing, the other day on the designs of two ring tensiometers. One of them is called an interfacial tensiometer and the other simply a tensiometer. The plain tensiometer works only with an upward pull and the interfacial works with both an upward pull as well as a downward push. Before I get to my question a couple of definition might be useful.
On a regular basis I’m asked the question; “How accurate is this moisture balance?”
The questioner asks for the answer in terms of percent moisture. When I answer “it depends”, I always get the unspoken response, “Why did I ask this stupid idiot?”