Tag Archives: rheometer

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…READ MORE >

Thinking back to those early design meetings that the development team here at Malvern Panalytical undertook at the inception of the Kinexus rheometer project, one of our key aims was to deliver a new rheometer platform that enabled total flexibility…READ MORE >

As one of the rheologists here at Malvern,  I thought you would like to know about one of the slightly unusual questions I was asked recently by a customer: ‘What is the sign of a good rheologist?’ Maybe my initial answer…READ MORE >

Prior to coming to Malvern, I spent my time at Bristol University as a researcher looking at rheological properties of non-Newtonian fluids in microfluidic channels. Part of my role was also to give an introductory lecture course on Rheology to…READ MORE >

My role as Product Technical Specialist for the range of rheology products at Malvern takes me all across the globe supporting our customers, and I’ve just come to the end of a ‘rheology tour’ of all the states in Australia……READ MORE >

Customer contact is always something that is maintained here at Malvern – with our Customer Support and Technical and Application teams available to ensure our users are able to get the most out of their instruments. Since many of our…READ MORE >

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 >

Hello –  this is my first blog for Malvern and I should start by telling you something about myself. Originally from the UK, I am Rheology Technical Specialist at Malvern Instruments in the US and I live and work near Boston;…READ MORE >

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 >