CSC Scientific Blog

A blog about test equipment

CSC Scientific Blog

Surface Tension by duNouy Rings or Wilhelmy Plates – Which to Choose?

Posted by Art Gatenby on Jul 16, 2018 5:34:18 PM

When tempted to think I know all there is about surface tension measurement, further information brings me back to earth. I’m conversant with the principal applications: surfactant analysis, plating, detecting contaminants, development of ink and the like. I have assisted customers to set up and calibrate duNouy Ring tensiometers for most applications -- all the while taking for granted that the Ring technique was the method of choice -- with only infrequent questions arising about Wilhelmy Plate tensiometers.

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Topics: Wilhelmy Plates, duNouy Rings, Tensiometer, Surface Tension, interfacial surface tension, Liquid Properties, surface tension instruments, surface tension analysis, Digital tensiometer, automatic Tensiometer

Do You Know If Your Test Sieves Are Doing the Job?

Posted by Art Gatenby on Jul 12, 2018 8:00:00 AM

Do You Re-Certify? Compare with a Master Stack? Check with Calibration Samples?

What Does Recertification Give?

The ASTM E-11 committee has done a great job of establishing three levels of testing. These levels show the probability of a sieve’s mesh to be within the permissible variations. These variations relate to the size of openings in wire-cloth used for test sieves.

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Topics: Sieve Shakers, Mid-Point Sieves, ASTM, Particle Size Analysis, Sieve Calibration, Sieve Certification, Sieve Testing, Sieving Process, Quiet sieve shakers, RoTap, sieving, test sieve equipment, sieve mesh

Four Reasons Why Food Manufacturers Should Monitor Moisture

Posted by Amanda Ranowsky on Mar 12, 2018 8:00:00 AM

Moisture content is a critical factor to consider in the food industry. The amount of water in a product affects the product’s texture, shelf life, ease of processing, and cost to produce . Snack foods, baked goods, pet food, and dried goods are just a few examples of products that are vulnerable to moisture content issues like these. In many cases, an easy loss-on-drying test will allow you to monitor the moisture content of these products.
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Topics: Moisture Oven Test, Moisture Analysis, Moisture Testing, CSC Digital Moisture Balance, Loss-On-Drying, Moisture, fast moisture test, moisture balance, moisture content, moisture measurement

Sensational Food Texture - What is It? - How to Analyze it?

Posted by Amanda Ranowsky on Feb 13, 2018 6:30:00 AM

“It doesn’t matter how it looks as long as it tastes good.”

This statement has long been my philosophy when it comes to cooking. The dishes I create (usually) taste okay – even really yummy, occasionally – but I stink at presentation.

Family and friends are usually quite forgiving when it comes to their sensory (sight, touch, smell) experiences with a food before the first bite. They tend to ignore looks and feel, and focus on taste.

Food buyers aren’t so forgiving. If their sensory experiences don’t meet expectations, that crucial first taste will never happen. Flavor isn’t everything, either. If the food doesn’t feel right, or pleasant, the first bite will also be the last.

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Topics: Texture Analysis

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