Rheological and Viscosity
Rheometers for measuring viscosity and viscoelasticity – from formulation to product use.
Binding affinity and Kd, Differential Scanning Calorimetry, Dynamic Light Scattering, Français, Gel permeation chromatography, Image Analysis, Isothermal Titration Calorimetry, Laser Diffraction, Meet the Experts, Molecular size, Nanoparticle Tracking Analysis, Particle concentration, Particle size, Rheological and Viscosity, Rheometry - Rotational, Size Exclusion Chromatography, Static Light Scattering, Zeta potential »
Afin de vous apporter un support concret pour utiliser votre système de façon optimale, finaliser vos bonnes pratiques de laboratoire et répondre à vos besoins spécifiques, Malvern organise des formations sur site ou en sessions dans nos 3 agences françaises (Orsay, Lyon et Toulouse).
Voici les dates de toutes les sessions programmées pour 2017 :
CARACTERISATION DES PARTICULES PAR DIFFRACTION LASER
Objectifs : Perfectionner les méthodes de caractérisation des particules en voie sèche et liquide, définir les bonnes pratiques de laboratoire et s’adapter aux besoins spécifiques de chaque installation. Comprendre le principe physique …
Kinexus, Rheological and Viscosity, Tech Talk »
Why measure a viscosity flow curve, rather than just give a number?
Very often chemists are asked to provide a single viscosity value for a product or formulation without much information about the required conditions of the measurement. For an oil or low viscosity liquid which is Newtonian this is pretty straightforward, so long as your viscometer is properly calibrated and the measurement temperature is provided. However, most industrially interesting or complex fluids such as polymer solutions, suspensions and emulsions are non-Newtonian, meaning that their viscosity varies with shear rate – …Read the full story »
Peeling back the foil on a gold coin. Popping a perforated window on a festive calendar. Pursuing your favourite coloured wrapper around a bowl. The prize inside many little packages we open this season will be chocolate.
The secret of chocolate’s almost universal appeal is in the mouthfeel the “snap” of the first bite, how the chocolate melts and how it coats the inside of the mouth. Despite being a consumer experience, mouthfeel is strongly related to materials science – chocolate being a complex composite material.
Our instruments hold the key to many of …
Kinexus, Rheological and Viscosity »
It is time to pop on my curly false moustache and chef’s hat to become high, mighty and judgmental about what has been bothering me lately: the ‘not so’ culinary delights on the rheology road….
I travel – a lot! On my travels, I experience a variety of ‘on-the-go’ foods and hotel restaurant experiences. Since I am a rheology specialist and food science and texture ultimately encompasses the science of rheology, I have a tendency to overanalyze everything I eat.
Sauces, custards, creams and gravies… viscosity and consistency…it bothers me! We’ve all …Read the full story »
Best practices for characterizing and manufacturing battery slurries and electrodes
The market for batteries is rapidly growing, and the increased demand for portable electronic devices, including mobile phones and laptops requires greater advances in battery technology in order to provide a light weight, long lasting and stable power source. Battery technology is also being pushed further in electric vehicle applications, which require even more lightweight, higher power and faster charging batteries.
Critical for the development and production of a battery is getting the right material composition and putting it together in such …Read the full story »
Asphalt Expert Task Group Meeting
The Federal Highway Administration (FHWA) Expert Task Groups (ETGs) on Asphalt Mixtures and Binder Technology is organizing meetings on September, 12-15, 2016.
The upcoming meetings will take place at the University of Mass Dartmouth Campus outside of Falls River, MA – USA.
The purpose of Expert Task Groups (ETG) is to coordinate, develop, and improve national guidance and recommendations for the improvement of asphalt pavement mixtures and asphalt binders.
These groups provide feedback as well as encourage correct utilization and improvement of state-of-the-practice solutions. They also represent all aspects of …
We have been waiting four years for this global event to return but it’s finally here. No, not the Olympics but the 17th International Congress of Rheology!
Like the Olympics this event is held every four years with the last one being held in Lisbon, Portugal in 2012 and this time in Kyoto, Japan. The event starts on 8th August and runs until the 13th August and brings together the world’s leading rheologists to present the latest advances and developments in this expanding field.
There are 19 sessions, covering both pure and applied …
Rheological and Viscosity, Tech Talk »
Using rheology for faster, smarter material formulation
Rheology is often perceived as a theoretical, highly mathematical discipline but in fact it has very practical relevance in defining the behaviour of a wide range of materials including cement, asphalt, cosmetics, foods, paints, inks, blood and much more. Rheology is all around us and we are constantly performing rheological testing every time we apply a force to one of these materials in order to deform it or make it flow at the desired rate, be it squeezing toothpaste, spreading cement, or chewing food. The …
Over the last few years, the nail polish industry has really opened up its beauty box of tricks, and on the market today, to name but a few, we see nail polishes with “magnetic, gel, matte, glitter, crackle, stamping, quick-dry, caviar, sponge, color changing, leather and sandy” effects. There are also nail polishes with kale, silk and nylon extracts! It really has turned into an art form. However, in order for us to appreciate the wonders of these magical nail polishes, there must be some exciting science behind it all?
Kinexus, Rheological and Viscosity »
Rheological – geological – but not mythological…
Pluto (not the Disney character – that’s another story) is a word that provokes emotion and comment. This ‘Planet X’ discovered in 1930 by a young graduate student Clyde Tombaugh, never fails to excite the science in all of us.
Demoting Pluto as a ‘real’ planet to a ‘dwarf’ planet a few years back attracted controversy with a huge public outcry and input for and against – the case for demotion was made mainly by a small bunch of political astronomers, it has to be said, so you can …
When you see the words “perfect packing” are you thinking of getting ready for that vacation and neatly folding your swimming costume and other clothes into your suitcase? Or are you thinking of the worst-suitcase scenario when you’re packing after your vacation and trying to get that didgeridoo, boomerang, and other assorted odd-sized souvenirs into that same suitcase, finding you have a problem, and having to buy another suitcase or ship the odd-shaped ornaments by other routes?
I won’t bore you with the story of trying to be smart, shipping my …
Inside Malvern, Kinexus, Laser Diffraction, Mastersizer, Particle size, Rheological and Viscosity, Rheometry - Rotational »
My name is Thea Miksch and I recently visited Malvern Instruments for a six day work experience placement. It was quite a big thing for me since I came from Germany to the UK for this placement. I was a little scared that I wouldn’t understand anything about the technology, but the Malvern employees were great at explaining it so even I got it!
One of the many things I learned is that there is science behind everything. I never thought of the particle size of chocolate or the viscosity of …
Kinexus, Laser Diffraction, Mastersizer, Particle size, Rheological and Viscosity, Rheometry - Rotational »
Nutri Ninja Pro Vs the Nutribullet
Smoothie Wars! Which blends the best?
Here at Malvern Instruments, we seem to enjoy testing the rheological properties of drinks, particularly those of the alcoholic variety! Just before Christmas John Duffy and Steve Carrington looked into the differences between traditional ales and more recently they explored the properties of Guinness. Any excuse to go down the pub…!
Therefore, it was probably about time to explore the healthier option on the drinks menu, and an ideal hangover cure – smoothies. Additionally this was a perfect opportunity to demonstrate …
Tough cheese! Ponderings on cheese & rheology
My mother used to tell me that if I ate cheese late at night I’d dream. I always wondered what was wrong with dreaming….. Cheese is one of the essential food groups along with chocolate – indeed my local Hubbertucky goat cheese producer, Westfield Farm, makes a wonderful chocolate goat cheese combining both essentials…. Cheese is a mandatory comfort food probably because of the potentially high fat content and the extraordinary amount of choice with respect to type and flavor: think of the famous …Read the full story »
Microfluidic Rheometer and Guinness
The Great Guinness Viscosity Challenge
Last year we did a nice Christmas blog on the viscosity of beer where myself and Steve Carrington took our Microfluidic rheometer down to our local pub to measure a selection of their traditional ales and correlate the results with drinking experience of course. Since then I have been asked a number of times what is the viscosity of the ‘good old black stuff’ otherwise known as Guinness. I am not sure whether my colleagues think I have an extremely sensitive and well …
Customer experience, Malvern Events, Microrheology, Particle size, Rheological and Viscosity, Tech Talk »
Last year at Malvern we put a lot of emphasis on inkjet ink technology due to the scale of growth in this area and the analytical benefits our products can bring when characterizing these inkjet inks.
To try to assist current and potential users in this sector our team of technical experts in particle characterization and rheology joined forces to deliver a three part webinar series (see Related Resources below) showing how their respective technologies could be used to help characterize and optimize inkjets inks in terms of pigment composition, ink …
Inside Malvern, Mastersizer, Morphologi G3, Particle shape, Particle size, Rheological and Viscosity, Tech Talk »
As Malvern Instruments were sponsors at this year’s Malvern Festival of Innovation, Andrew Brock and I were invited to give a talk at the Advanced Engineering & Manufacturing symposium. We chose to talk about additive manufacturing (AM) – more commonly known as 3D printing – and the impact it has had on design and production at Malvern.
In the last few years here has been a lot of hype about 3D printing and the amazing opportunities it presents, from creating copies of human organs to aid surgeons, to printing your own car. …
Kinexus, Laser Diffraction, Malvern Events, Mastersizer, Meet the Experts, Particle size, Rheological and Viscosity, Rheometry - Rotational »
Coffee and Cocoa Particle Size
Chocolate and coffee, what a great combination! But which do you prefer – milk chocolate and a regular cup of coffee or perhaps an espresso with a square of dark chocolate? Milk chocolate and dark chocolate have different compositions and would be expected to taste differently but why does an espresso taste different from a regular cup of coffee if they are made from the same beans? Are there any similarities between coffee flavor and chocolate flavor?
The taste of the coffee we drink depends very much on …
Rheological and Viscosity, Tech Talk »
Randy Byrne, Malvern Instruments’ VP for Commercial Development, has formulated this excellent (not a trick-) question: “Which has the higher viscosity at room temperature – mayonnaise or honey? (Randy claims no originality for this question!) We’ll return to this later…… Now, one factor that seems common to many techniques is the indescribable ‘sample preparation’ which I’ll now attempt to describe….
The specific question is “Does sample preparation affect my sample?’ The obvious and true answer in both cases is “Yes”. So, clearly we have to reformulate the question – just as the sample preparation reformulates …
“Ice cream anyone?” The utterance of such words is usually sufficient to get people’s attention and put a smile on their faces, especially on a hot summer day. So what is so special about ice cream and what makes one better than another? As the name suggests ice-cream is essentially “frozen cream” and can be traced back to 200 BC when the Chinese froze a mixture of milk and rice by packing it into the snow. The explorer, Marco Polo apparently saw ice-creams being made during a trip to China …Read the full story »