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!Read More
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?
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
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.
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.Read More
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
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.
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.
At one end of the spectrum of the moisture world is the classic Speedy Moisture Tester where you use the reaction of water with calcium carbide to cause a mini explosion resulting in a moisture measurement reading. This method is used frequently for soils, concrete, and other like materials.
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.