Texture Analysis is a door into rooms where we evaluate things by the way they feel.
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Topics: Texture Analysis
We recently redesigned our E-commerce site. The redesign proceeded without a hitch, until we got to the sieves.
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Topics: Particle Size Analysis, Sieves, Sieving Process
I 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
Welcome to my beginner's guide to Surface Tension, Surfactants, and Micelles. In this blog, we'll be exploring the basics of these topics in order to better understand their role in industry and everyday life. Surface tension is a crucial property of a liquid that allows it to resist being pulled apart by gravity, and surfactants are molecules that can lower the surface tension of water. Micelles are spherical structures that are formed when surfactants reach a certain concentration in water, and they play an important role in many cleaning and industrial processes. We'll be discussing all of this and more in this blog, so let's get started!
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Topics: Tensiometer, Surface Tension, CMC, Micelles, surfactants
I keep running into this kind of thing.
There is a recurring question we are asked as instrument manufacturers:
"Is my equipment working OK?"
This is of particular concern when a production process seems to be off standard.
QC says: "Clearly Process Problems"
Production says: "Bad Test Results"
These challenges arise often.
What to do?
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Topics: Surface Tension, Liquid Properties
In 2011 "Powder-Bulk Solids" published an article comparing certification process veracity with a sieve calibration process using calibrated glass microspheres (or beads). The certification process merely indicates that a sieve mesh conforms to a standard that has a wide tolerance regarding mesh openings. It is performed on a small number of openings. On the other hand, calibration using the calibrated beads results in a number representing the mean opening -- a result generated by actually performing a test encompassing at least 80% of the mesh openings.
The problems outlined in the article are still dogging todays QC Managers
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Topics: Sieve Shakers, Calibration, Particle Size Analysis, Sieve Calibration, Sieve Certification, Sieve Testing, Sieves, Sieving Process
Definition of a Tough Consistency Instrument
Sometimes we encounter a product that is so simple and rugged that it would be tempting to deem it indestructible. Consider a stainless steel trough with a gate and etched numbers on the bottom. Seems simple and the stainless would make it tough, right? That is not the case, but it has survived nearly unchanged for more than 85 years.
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Topics: Bostwick Consistometer, Consistency, consistometer, Liquid Properties
One of the most frequently asked questions we get is, "How can I get a viscosity reading from the Bostwick Consistometer?" The answer is, "You can't." We've elaborated on this in other articles. We've even got a great infographic to explain the difference. With this article, I hope to advance the understanding of the difference between these concepts even further.
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Topics: Viscosity, Bostwick Consistometer, Consistency, viscometer, consistometer, Liquid Properties
Customers Want Bostwick Consistometer Calibrations.
When told that CSC Scientific does not calibrate Bostwick Consistometers, people ask . “Then how can I calibrate my consistometer and where can I get a calibration standard?”.
Sampling Method Using Your Product
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Topics: Bostwick Consistometer, Consistency, Calibration, Liquid Properties
The Bostwick Consistometer
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
