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  • How Do You Evaluate “Flowability”? Buttermilk Ranch vs Blue Cheese

    Monday, November 24, 2014
    Application Note
    Robert G. McGregor Eric Chiang Stephanie Shepard
    A common request from food manufacturers is to come up with a faster and more definitive test for flowability of salad dressings. read more

  • Comparative QC Test Methods for Toothpaste Consistency

    Tuesday, September 27, 2016
    Application Note
    Robert McGregor
    Important quantitative data can be obtained in the study of viscosity by measuring the consistency of toothpaste, i.e., thickness, ease of handling and ability to retain position, and observing the ... read more

  • Statistics in Analytical Chemistry: Part 17—Calibration Example 6

    Monday, August 01, 2005
    Technical Article
    David Coleman Lynn Vanatta
    This installment will present the sixth and last in this series of calibration examples. read more

  • A High-Sensitivity Sensor for DSC

    Friday, August 05, 2005
    Application Note
    Rudolf Riesen Blaine Weddle
    A dramatic increase in sensitivity at low signal noise without a significant loss in signal resolution has been achieved with the HSS7 high-sensitivity sensor. read more

  • Optimizing the Sensitivity of an Evaporative Light Scattering Detector

    Tuesday, October 12, 2004
    Application Note
    Peter Froehlich Rodolphe Pennanec
    The evaporative light scattering detector (ELSD) is a universal, mass-based detector for HPLC, ultraperformance liquid chromatography (UPLC), gel permeation chromatography (GPC), and supercritical ... read more

  • Food Texture Analysis

    Saturday, May 01, 2010
    Application Note
    Richard D. Brown
    Texture testing is a well-established technique for evaluating the mechanical and physical properties of raw ingredients, food structure, and designs, and for pre- and post-quality control checks. ... read more

  • The Double Life of Structured Fluids

    Sunday, August 01, 2010
    Application Note
    Neil Cunningham Bob McGregor
    The products we stir, pump, spread, pour, and spray are usually thought of as liquids. Surprisingly, however, it can be demonstrated that they live a quiet double life as liquids when observed,but ... read more
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