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Topics: Sieve Shakers, Particle Size Analysis, test sieve equipment, sieve mesh
While savoring a delicious meal, the age-old saying "It's all about the taste, not the appearance" often resonates. The visual aspect simply enhances the overall flavor experience. When a dish both looks and tastes exceptional, diners are quick to give it high praise.
Food purchasers and food manufacturers understand that taste isn't the only factor at play. If a food product lacks the right feel or appeal, the initial bite may also be the final one. They require an objective measure of these sensory aspects that is both consistent and reproducible. These sensory aspects fall into a category called texture.
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Topics: Texture Analysis
I was musing, the other day on the designs of two ring tensiometers. One of them is called an interfacial tensiometer
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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
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Topics: Sieve Shakers, "Ask Art", Sonic Sifter, Agglomeration, Particle Size Analysis, Sieve Testing, Sieves, Sieving Process, Sieve Analysis, Quiet sieve shakers, sieve shaker
As usual when we pose a question, like:
Should you use Coulometric or Volumetric Karl Fischer to measure moisture in your product?
We often get a the reaction, “So Who Cares?” We'll try to answer both questions.
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Topics: Coulometric Karl Fischer, Volumetric Karl Fischer, Moisture Analysis, Moisture Testing, Karl Fischer, Karl Fischer Titration
Visitors to our web pages often arrive with the question, “What is the Function of a Sieve Shaker?”
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Topics: Sieve Shakers, "Ask Art", Sonic Sifter, Agglomeration, Particle Size Analysis, Sieve Testing, Sieves, Sieving Process, Sieve Analysis, Quiet sieve shakers, sieve shaker
When people are looking for a way to measure small amounts of moisture, we often recommend the Karl Fischer method.
What is Karl Fischer?
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Topics: Coulometric Karl Fischer, Karl Fischer, Karl Fischer Titration
At first glance, viscosity seems like a fairly simple concept. It helps describe how thick a product is, or how well it flows. That's all, right?
In reality, there are several different terms that come under the heading of viscosity. These terms are derived from how the viscosity is measured. When people talk about viscosity, they are talking about one of two things: kinematic viscosity or dynamic viscosity.
It's not easy to find a lot of information on the differences between dynamic and kinematic viscosity. This is my attempt to bring clarity to these two principal concepts.
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Topics: Newtonian Fluid, Viscometers, Viscosity, Consistency, Kinematic Viscosity, Dynamic Viscosity, rotational viscometer, Liquid Properties, density, Texture Analysis, gel time
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Topics: density
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Topics: contact angle meter
