CSC Scientific Blog

A blog about test equipment

CSC Scientific Blog

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, Liquid Properties

“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

Six Keys to the Dilemma of On-Line vs Off-Line Moisture Testing

Posted by Art Gatenby on Nov 20, 2008 2:27:00 PM

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.

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Topics: Moisture

Surface Tension and Interfacial Tension

Posted by Art Gatenby on Nov 10, 2008 3:34:00 PM

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.

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Topics: Surface Tension Measurement, Surface Tension, interfacial tension, interfacial surface tension, surface Tension Testing, du Nouy Ring Method, du Nouy tensiometer, Liquid Properties

Is Test Equipment Accuracy an Illusion?

Posted by Art Gatenby on Oct 24, 2008 12:05:00 PM

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?”

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Topics: Moisture, moisture balance, instrument accuracy, percent accuracy

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