Author Archives: Steve Carrington

Published 6 Mar 2012

Is automated DSV set to halt the U-tube trend?

That’s U-tube (Ubbelohde Tube) – not YouTube! Automated Dilute Solution Viscometry (DSV) systems directly measure the relative viscosity of dilute polymer solutions, allowing the determination of intrinsic viscosity, a parameter that correlates with molecular weight, itself a defining polymer characteristic….READ MORE >

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Published 26 Jan 2012

Stretched to breaking point

Yield stress is a commercially useful rheological phenomenon evident in many every day products. Toothpaste and tomato ketchup are excellent examples of materials that exhibit a yield stress and good demonstrators of what it means in practical terms. Both these…READ MORE >

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Published 17 Jan 2012

Dispersion stability…..what is important?

Suspensions and dispersions are encountered in a wide range of applications, from liquid abrasive cleaners, personal care products, ceramic slurries and medicines to paints and inks. In most cases it is necessary to keep the suspension stable for the product…READ MORE >

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Published 10 Jan 2012

Giving rheology a voice

Choirs and glee clubs seem to be the in thing these days. I think its great people can get together socialize and express themselves through their music and there is room for everyone regardless of talent. Do you like to…READ MORE >

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Published 27 Dec 2011

Easing indigestion through rheological characterization

At some point in our lives, many of us will have experienced indigestion, acid reflux or heartburn – often after a period of over-indulgence – the symptoms of which are not pleasant! Recent research suggests that in some people acid…READ MORE >

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Published 10 Nov 2011

Could we soon be waving goodbye to annual flu shots?

With the flu season well underway, many of us will be contemplating a trip to the doctor’s surgery for our annual flu shot. However, recent research suggests that by targeting a preserved region of a protein found in many influenza…READ MORE >

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Published 22 Aug 2011

Rheology – the master chocolatier!

I have always found it fascinating that in the US dark chocolate is often referred to as hard chocolate, because milk chocolate is actually much harder than hard chocolate. It seems softer because it has a lower melting point, just…READ MORE >

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Published 1 Aug 2011

What is Rheology ?

Rheology in action For anyone out there who may think rheology is a stressful topic (pun intended), I’d like to share a few visual treats I came across recently. A video trail The first in my recommended online viewings is…READ MORE >

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Published 5 Jul 2011

I scream, you scream, we all scream, for ice cream…

For most people, ice cream is a staple requirement of the summer days now upon us, even better when served in a cone on a sunny beach. Europeans have eaten ice cream out of paper cases, seashells, and the edible…READ MORE >

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