# CSC Scientific Blog

Chapter One:

Jim’s life was dull. So, so dull. He spent his days surrounded by piles of sieves – his glamorous job was to calculate the ratio of particles left in the sieves of each stack after a sample of his company’s product was run through the stack using a sieve shaker. It was a job much like the one his cousin Hiram had, although he seemed to remember hearing that Hiram had found an easier way to do it.

We get the same two questions almost every week about the CSC Bostwick Consistometer:

1) What angle do I use to set it up?

2) How do I level the Consistometer?

The principle of the CSC Bostwick Consistometer is based on the slump cone. In this procedure, a cone is filled with the material to be tested. It is then set on a level surface with the open area facing downward. The cone is pulled away and after a fixed time, the amount that the material slumped is measured.  The thicker the material, the less slumping occurs.

Visitors to our web pages often arrive with the question, “What is the Function of a Sieve Shaker?

The simple answer is “to expose the particles in a sample to all the openings in each sieve in a stack”. A sieve stack is the result of fitting each sieve to be used in a given particle size analysis into the one above. The sieve with the largest mesh holes is at the top with each subsequent sieve of a tighter mesh size than the one above it.

A question we get a lot is:

## “How do I determine the moisture in my product?

Of course, the answer is often “it depends”, and the method does depend on the chemical and physical composition of the product. There are several methods used to determine moisture content: Loss-on-Drying (also known as Weight Loss), Karl Fischer, NIR, and Radio Frequency.

Do an internet search for the term “viscosity”, and you’ll find a variety of definitions for the word. For example:

Topics: Viscometers, Viscosity

One of the ways to describe surface tension in fluids is: the property of a liquid’s surface that resists force. It serves as a barrier to foreign materials and holds the liquid together. This ever-present property is caused by unbalanced forces on surface molecules that pull toward the main part of the liquid.

Hello! My name is Amanda Ranowsky, and I’ve just been hired at CSC Scientific. I’ve come fresh from completing my Master of Arts degree abroad, studying Publishing at Oxford Brookes University in the United Kingdom. I also have a BA in English from Christopher Newport University.

Many accessing our web site ask questions such as:

• “How does water content affect water activity?”

• "How is water activity different from water content?”

• ”Can I convert from moisture to water activity?”

I previously commented on water activity and now hope to clarify the differences between water activity and moisture content. Given that both of these measurements deal with water connected to a material, we must first understand of water content in a product.

Hiram is a Quality Control Supervisor of a plant manufacturing specialty pellets. This is about his struggle with particle-size sieve testing and results analysis.

Topics: Sieve Testing, Sieves, Sieving Process

We are back with Hiram, the QC Supervisor in a specialty pellet plant. We pick up the story after the QC department was hit hard by the flu season.