New HEN Cup: Continued by David Sparkman, MeltLab Systems
|
|
- Johnathan Reynolds
- 5 years ago
- Views:
Transcription
1 Last month we mentioned the new Heraeus ElectroNite (HEN) cups (that are now available from some distributors) and the possible issue that the liquidus arrest might be affected by the faster cooling rate. This report details some additional areas we are looking into: But first, their claims on the new cup: 1. Accuracy of silicon and carbon prediction improves 10% 2. 20% faster measurements 3. Enhanced welding method improves thermocouple strength 30% 4. Cement mixture improves shelf life from 1 year to 3 years 5. Stronger core sand improves cup engagement on the stand 6. 15% reduction in fume generation when iron is poured 7. More obvious plug-in orientation identification 8. Packaging remains the same 100/box and 3,000/pallet (Source: Heraeus Electro-Nite Foundry Market Product Catalog) For starters, who knew that they had all these issues? Some of them we have been pointing out for years. Did they finally listen? - Maybe. Did they consult with us on anything? Nope. There is still more testing to be done but here is our first in depth look into these claims and what they can still do to improve their product: 1. Accuracy of silicon and carbon prediction improves 10% Maybe we have not seen the liquidus recalesence that plagued the previous design as well as the boiling effect of the older style tellurium blob which tended to burn away both carbon and silicon as we have documented in the past.
2 2. 20% faster measurements? This appears accurate. We took 21 samples with the following distribution: Time to Eut # Occurrences a. 140 sec 1 b. 145 sec 3 c. 150 sec 1 d. 155 sec 5 e. 160 sec 3 f. 165 sec 3 g. 170 sec 1 h. 175 sec 1 Standard cups seem to be taking seconds, so this assertion seems to be true and even a little understated. (Note that the time is based on the start of thermal analysis to the Eutectic point when most instruments will calculate Carbon and Silicon.) The maximum temperature of the sample and the amount of iron actually in the cup will influence the time the sample takes to cool to this point. All these samples were taken by normal trained foundry personnel charged with this duty. 3. Enhanced welding method improves thermocouple strength 30% Well, it is about time ElectroNite moved away from flame welding. MINCO, Reliacheck, Matrix, Ecil and others did this long ago. HEN s claim to be using lasers is interesting. In the past, a 2% failure rate on cups was considered normal 2 bad cups per box. These failures were caused by a variety of reasons, and included operator errors as well. However, from what we have seen with the cups, the failures are more likely to be from one s testing equipment not being adapted to these faster cups. The good news is your MeltLab can be quickly adapted to correct these issues by one small change, and can therefore work with everyone s cups. 4. Cement mixture improves shelf life from 1 year to 3 years. Probably true as far as the 3 year part. The boiling issue: the problem with the Sodium Silicate/Bentonite/Tellurium mixture of HEN s previous design is that it retained and absorbed moisture causing excessive boiling. We have affirmed for a long time that boiling is not necessary. As far as the new cement mixture it may indeed be producing less boiling and allowing for a fuller sample good news for accuracy and consistency of results when using your MeltLab. However, one beneficial side effect of the excessive boiling was that it did reduce the maximum temperature notably, so if you are sampling very hot iron (2800F), you may run the risk of melting thermal couples with the new (lower boiling) design.
3 One other item regarding the Tellurium blob: we have seen instances where the blob dislodges from the cup presumably from a combination of the shipping and not enough adherence to the bottom of the cup. (A cup without its Te is useless for chemistry, but if you are using your MeltLab for microstructure, then it can be used for that) 5. Stronger core sand improves cup engagement on the stand. A good idea indeed but what they don t mention is that they have adopted one of our MeltLab tricks and now have a space or gap of about 5 millimeters between their cup and stand to keep heat farther away from the stand connector thus preserving it s structural and insulating integrity. The MeltLab cup connector has had this for years. I guess imitation is to be considered a form of flattery % reduction in fume generation when iron is poured. OK, but where does the fuming come from? Is it from the sodium silicate, or from the tellurium? Have they reduced the tellurium now? We have hearsay evidence from a former Electro-Nite employee that the reason for this smaller cup is to reduce the amount of tellurium being used because of its increasing expense. 7. More obvious plug-in orientation identification not a bad idea. Now how about the things they didn t mention? 1. Wire certification? still missing. Special Limits wire, which all cup manufacture s use, is +/- 2 degrees F. Every spool of wire received by the manufacturer comes with a certification to prove it is within this limit. ElectroNite has steadfastly refused to furnish this information except to special customers. Not having this calibration information available necessitates the more quality oriented foundries to recalibrate their carbon and silicon for each different shipment of cups. MeltLab has a wire bias variable that, if entered, will rebalance the equations for carbon and silicon for each shipment. Incidentally, L&N, Matrix, and MINCO did report this value from the wire certs. HEN stubbornly refuses this saying they only use the best wire. We have seen with the introduction of this new cup that despite this claim, changes and calibration were needed.
4 2. Sample weight to calculate cup fullness If you calculate the volume of the cup and compare it with the average weight of the cooled iron slug you can see how easy it is to fill the cup. The old cup routinely produced weights that were only 65-80% full due to the spitting of iron from the cup. New HEN Cup and cup fullness: We asked one foundry to provide us with some weights (using the new HEN cup) and got the following: I have collected 11 samples and got total weight grams and average weight makes gr for 11 samples. Here is what we got from sampling cups one by one as weight of iron slugs: 1) grams 74% full 2) grams 70% full 3) grams - 84% full 4) grams - 87% full 5) grams 82% full 6) grams 92% full 7) grams 80% full 8) grams - 92% full 9) grams - 83% full 10) grams - 90% full 11) grams - 75% full Assuming a density of 7.87 grams per cc of Iron, with the new cup we calculate a volume based weight (at 100% full) of 263 grams. So, we are filling on average 82.6% of the volume of the cup in the sample. This suggests there may still be some difficultly filling the cup all the way. Older HEN Cup: QK200 A second foundry provided us with weights using the older style QK200 HEN Cup. In 10 samples the average weight was 295 grams. Now the QK200 has a significantly larger volume and hence a proportionately larger theoretical max weight of 407 grams, therefore the average cup fullness using the older HEN cup was 72.4% or about 10% less fullness than the new HEN cup. At a third foundry, the average fullness of the old cup was even worse over a 10 cup average measuring about 64% or almost 20% less than the new cup. This suggests that the new Ceramic/Tellurium cement mixture may indeed be producing less boiling and allowing for a fuller sample better news for accuracy and consistency of results when using your MeltLab but still not very good.
5 Non-Te or Plain As-Cast Cup We poured and weighed one sample (from a cup that had lost its Te blob mentioned above) and therefore solidified as an as cast sample. We expected to see a higher cup fullness without the boiling from cement mixture and in fact we did the sample weighed in at 386 grams and that converted to a cup fullness of 95%. This agrees with what we have seen in other companies non-te cups as well and again illustrates that while HEN s new cup is improving in producing a lower-boiling cup, there is still progress to me made. Side Note: to get the best analysis, the thermal couple needs to be in the center of the thermal mass of the cup. If the cup is inconsistently filled, either due to operator or cup design, then the repeatability suffers. While HEN has made improvements in cup fullness/lower boiling in the new HEN, we have still seen better results. 3. Pricing secret as usual. Pricing includes three components: ElectroNite selling price, volume discounts, possible distributor markup, and of course shipping/handling. We have reports of prices as high as 1.80 per cup (not including S/H). We would like to encourage foundries to share their pricing with us. Are you getting a good price or has ElectroNite found a new way to generate revenue? Knowledge of market prices will help foundries get the best deals so let us know what you are paying and we will share keeping our sources private of course. 4. Three recommendations in using the new HEN cups since these cups cool faster, yet don t boil as much and may have less tellurium we suggest a few simple things to do when using these cups: a. Keep the cup full. The arrests are weaker and you need that extra iron. b. Keep the cup up to temperature (but not overly hot) by putting extra iron in the spoon to maintain heat. But if you have a problem of melting the thermocouple because you have very hot iron, disregard this advice. c. Adjust your Liquidus Detection from 1.0 to 2.0 if you have a MeltLab. (See our May Newsletter for instructions on doing this) If you don t, and keep missing liquidus, buy a MeltLab we can work with all kinds of cups.
6 Conclusion We are glad to see ElectroNite finally address some of the issues with their cups. These solutions may cause some problems with their older TA equipment, but we assume they have fixed their newer equipment to work with their new cups. It is not clear that all the issues have been resolved, but overall, we believe it is a move in the right direction. So the next time HEN recommends that you buy a new ElectroNite instrument (to better utilize their new cups difficulties in reading the arrests) why not consider a MeltLab instead? Our system in addition to providing Microstructural analysis and superior Chemistry accuracy can be configured to succeed with any new cup design and has been doing so for the past 25 years!
Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts
Wine-Tasting by Numbers: Using Binary Logistic Regression to Reveal the Preferences of Experts When you need to understand situations that seem to defy data analysis, you may be able to use techniques
More informationAcidity and ph Analysis
Broad supplier of analytical instruments for the dairy industry. Acidity and Analysis for Milk and Cheese HI 84429 Titratable Acids mini Titrator and Meter Perform a Complete Analysis with One Compact
More informationLab 2-1: Measurement in Chemistry
Name: Lab Partner s Name: Lab 2-1: Measurement in Chemistry Lab Station No. Introduction Most chemistry lab activities involve the use of various measuring instruments. The three variables you will measure
More informationIT 403 Project Beer Advocate Analysis
1. Exploratory Data Analysis (EDA) IT 403 Project Beer Advocate Analysis Beer Advocate is a membership-based reviews website where members rank different beers based on a wide number of categories. The
More informationIntroduction to Measurement and Error Analysis: Measuring the Density of a Solution
Introduction to Measurement and Error Analysis: Measuring the Density of a Solution Introduction: Most of us are familiar with the refreshing soft drink Coca-Cola, commonly known as Coke. The formula for
More informationMolecular Gastronomy: The Chemistry of Cooking
Molecular Gastronomy: The Chemistry of Cooking We re surrounded by chemistry each and every day but some instances are more obvious than others. Most people recognize that their medicine is the product
More informationBuying Filberts On a Sample Basis
E 55 m ^7q Buying Filberts On a Sample Basis Special Report 279 September 1969 Cooperative Extension Service c, 789/0 ite IP") 0, i mi 1910 S R e, `g,,ttsoliktill:torvti EARs srin ITQ, E,6
More informationSpecific Heat of a Metal
Specific Heat of a Metal Introduction: When we wish to determine the amount of heat gained or lost during a process, we use a calorimeter (literally, a calorie counter) in which a thermometer or temperature
More informationCertified Home Brewer Program. Minimum Certification Requirements
Certified Home Brewer Program Minimum Certification Requirements SCA's Minimum Certification Requirements for Coffee Brewers 1. Coffee Volume: The volume of the brew basket must be sized in proportion
More informationCAUTION!!! Do not eat anything (Skittles, cylinders, dishes, etc.) associated with the lab!!!
Physical Science Period: Name: Skittle Lab: Conversion Factors Date: CAUTION!!! Do not eat anything (Skittles, cylinders, dishes, etc.) associated with the lab!!! Estimate: Make an educated guess about
More informationExperiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN
Experiment 2: ANALYSIS FOR PERCENT WATER IN POPCORN Purpose: The purpose is to determine and compare the mass percent of water and percent of duds in two brands of popcorn. Introduction: When popcorn kernels
More informationThe Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies. Joclyn Wallace FN 453 Dr. Daniel
The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies Joclyn Wallace FN 453 Dr. Daniel 11-22-06 The Effect of Almond Flour on Texture and Palatability of Chocolate Chip Cookies
More informationThermal Properties and Temperature
Thermal Properties and Temperature Question Paper 1 Level IGCSE Subject Physics Exam Board CIE Topic Thermal Physics Sub-Topic Thermal Properties and Temperature Paper Type Alternative to Practical Booklet
More informationEffective and efficient ways to measure. impurities in flour used in bread making
Effective and efficient ways to measure impurities in flour used in bread making Aytun Erdentug Ladies and Gentlemen, Today, I would like to introduce a new concept for measuring the quality of flour.
More informationProduct Consistency Comparison Study: Continuous Mixing & Batch Mixing
July 2015 Product Consistency Comparison Study: Continuous Mixing & Batch Mixing By: Jim G. Warren Vice President, Exact Mixing Baked snack production lines require mixing systems that can match the throughput
More informationHarvest Series 2017: Wine Analysis. Jasha Karasek. Winemaking Specialist Enartis USA
Harvest Series 2017: Wine Analysis Jasha Karasek Winemaking Specialist Enartis USA WEBINAR INFO 100 Minute presentation + 20 minute Q&A Save Qs until end of presentation Use chat box for audio/connection
More informationThe Indirect Cooking Method
The Method Preparing Your Barbecue for It is indirect cooking method that distinguishes barbecue kettle from or barbecues. When roasting or baking, food is placed on upper grill between two fires, directly
More information1. Density Column Materials
1. Density Column Materials Honey - golden corn syrup- clear liquid dishwashing soap- blue water (can be colored with food coloring) vegetable oil - yellow rubbing alcohol (can be colored with food coloring)
More information3. Aspirin Analysis. Prelaboratory Assignment. 3.1 Introduction
In this experiment, you will analyze the purity of your crude and recrystallized aspirin products using a method called thin layer chromatography (TLC). You will also determine the percent yield of your
More informationHOW MUCH DYE IS IN DRINK?
HOW MUCH DYE IS IN DRINK? Spectroscopic quantitative analysis Charles and Michael, they often go to restaurant to have a drink. Once, they had a sweet peppermint liqueur, which has a typical green color.
More informationCalculating the Costs of Bur Management
Calculating the Costs of Bur Management Introduction: Chestnut harvesting continues to be a challenging exercise for chestnut growers. Carl, my brother, and I agreed some years ago to concentrate on bur
More informationModena2G Compare. Specification Sheet. Right. A Thin Dome Cannot Retain High Heat
Modena2G Compare We know that you have a number of choices in the market, and that it can be difficult deciding which commercial pizza oven is right for your restaurant. Our approach is break down the
More informationMentos very quickly and in huge quantities and shoot out of the bottle.
RESEARCH Mint Mentos have lots of tiny craters inside them that create greater surface area. Having more surface area causes more reaction. The Mentos sink to the bottom of the bottle. Carbon dioxide bubbles
More informationTeam Harvard Ecureuils Harvard University
Case Question Team Harvard Ecureuils Harvard University Maxence BODDAERT Jonathan XU Jules THIERY Princeton University Graduate Consulting Club Case Competition 2016 Goals of this presentation Provide
More information2016 China Dry Bean Historical production And Estimated planting intentions Analysis
2016 China Dry Bean Historical production And Estimated planting intentions Analysis Performed by Fairman International Business Consulting 1 of 10 P a g e I. EXECUTIVE SUMMARY A. Overall Bean Planting
More informationCambridge International Examinations Cambridge International General Certificate of Secondary Education. Published
Cambridge International Examinations Cambridge International General Certificate of Secondary Education PHYSICS 0625/63 Paper 6 Alternative to Practical May/June 207 MARK SCHEME Maximum Mark: 40 Published
More informationRecommended Reading: The Basics of Brewing Coffee, Ted Lingle. BLOOMS TAXONOMY: Remembering / Understanding. The Basics of Brewing Coffee, Ted Lingle
OVERVIEW: DESIGNED TO INTRODUCE THE INTERMEDIATE INTO THE CORE SKILLS AND EQUIPMENT REQUIRED TO PRODUCE GREAT BREWED COFFEE AND UNDERSTAND HOW TO CHART DIFFERENT BREW STYLES. COURSES DETAILING THE INFORMATION
More informationVQA Ontario. Quality Assurance Processes - Tasting
VQA Ontario Quality Assurance Processes - Tasting Sensory evaluation (or tasting) is a cornerstone of the wine evaluation process that VQA Ontario uses to determine if a wine meets the required standard
More informationStatistics: Final Project Report Chipotle Water Cup: Water or Soda?
Statistics: Final Project Report Chipotle Water Cup: Water or Soda? Introduction: For our experiment, we wanted to find out how many customers at Chipotle actually get water when they order a water cup.
More informationFACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE
12 November 1953 FACTORS DETERMINING UNITED STATES IMPORTS OF COFFEE The present paper is the first in a series which will offer analyses of the factors that account for the imports into the United States
More informationlonger any restriction order batching. All orders can be created in a single batch which means less work for the wine club manager.
Wine Club The new Wine Club 2017 module holds many new features and improvements not available in the original OrderPort Wine Club. Even though there have been many changes, the use of the Wine Club module
More informationTable 1.1 Number of ConAgra products by country in Euromonitor International categories
CONAGRA Products included There were 1,254 identified products manufactured by ConAgra in five countries. There was sufficient nutrient information for 1,036 products to generate a Health Star Rating and
More informationLesson 23: Newton s Law of Cooling
Student Outcomes Students apply knowledge of exponential functions and transformations of functions to a contextual situation. Lesson Notes Newton s Law of Cooling is a complex topic that appears in physics
More informationUsing Standardized Recipes in Child Care
Using Standardized Recipes in Child Care Standardized recipes are essential tools for implementing the Child and Adult Care Food Program meal patterns. A standardized recipe identifies the exact amount
More informationSlide 1. Slide 2. A Closer Look At Crediting Fruits. Why do we credit foods? Ensuring Meals Served To Students Are Reimbursable
Slide 1 A Closer Look At Crediting Fruits Ensuring Meals Served To Students Are Reimbursable The objective of this training is to help sponsors of Child Nutrition Programs better understand how to credit
More informationStrainers In-Line and Angle
Design Specifications DSSTRAINERS Revision 02 Strainers In-Line and Angle Description Strainers are installed in pipe lines ahead of meters, pumps, valves, etc., to protect such equipment against intrusion
More informationDEPARTMENT OF LICENSING AND REGULATORY AFFAIRS LIQUOR CONTROL COMMISSION BEER
DEPARTMENT OF LICENSING AND REGULATORY AFFAIRS LIQUOR CONTROL COMMISSION BEER (By authority conferred on the liquor control commission by section 215(1) of 1998 PA 58, MCL 436.1215(1), and Executive Reorganization
More informationSCALLOPS with CHORIZO RAGU
SCALLOPS with CHORIZO RAGU 1 Serves 4 to 6. By Dennis W. Viau; modified from a recipe published in a restaurant trade journal. Scallops are expensive (if you buy the good fresh ones), but they are delicious.
More informationTABLE OF CONTENTS BEER SPIRITS COLD DRINK VACUUM MUGS VACUUM BOTTLES GIFT PACKS CUSTOM PRINT PROGRAM TERMS & CONDITIONS BUILT FOR LIFE
GIFT CATALOG 2017 TABLE OF CONTENTS Since 1913, the Stanley brand has been leading the industry in design, innovation and all-steel vacuum insulated technology. Not only do we lead it we invented it. We
More informationMaking Healthy Choices from a Restaurant Menu
Making Healthy Choices from a Restaurant Menu Tip 1: Be prepared. Many restaurants now have websites where you can download menus. If possible, do your homework before you go. Look through the menu and
More informationLab 2: Phase transitions & ice cream
Lab 2: Phase transitions & ice cream Lab sections on Tuesday Sept 18 Friday Sept 21 In this lab you will observe how changing two parameters, pressure and salt concentration, affects the two phase transitions
More informationChidziva Tobacco Processors. Zimbabwe Crop Report 10 March 2015 Week 1
Chidziva Tobacco Processors Zimbabwe Crop Report 10 March 2015 Week 1 Week 1 - Zimbabwean FCV market Report SEASONAL AUCTION FIGURES UP TO 10.03.15 (DAY 5) Seasonal TSF BTF PTF Total Auction 2015 Total
More informationTestimonials. ver.1.0. A list of companies that are currently using Flash Freezing technology in their business.
Testimonials ver.1.0 A list of companies that are currently using Flash Freezing technology in their business. Table of contents Case 01 Case 02 Case 03 Case 04 Case 05 Case 06 Case 07 Jazz Bar & café
More informationModel Calibration Methods for Phase Diagram Determination
Model Calibration Methods for Phase Diagram Determination Brian J. Reardon ESA-WR Marius Stan MST-8 Los Alamos National Laboratory SDRD Starbucks Directed Research and Development Coffee: Plain black coffee,
More informationChemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW
Chemistry 212 MOLAR MASS OF A VOLATILE LIQUID USING THE IDEAL GAS LAW To study the Ideal Gas Law. LEARNING OBJECTIVES To determine the molar mass of a volatile liquid. BACKGROUND The most common instrument
More informationACME Fluid Systems. Strainer Selection Guidelines Web:
ACME Fluid Systems Strainer Selection Guidelines E-mail: info@strainersindia.com Web: www.strainersindia.com Introduction This document provides a general introduction to the parameters to be kept in mind
More informationDirections for Menu Worksheet. General Information:
Directions for Menu Worksheet Welcome to the FNS Menu Worksheet, a tool designed to assist School Food Authorities (SFAs) in demonstrating that each of the menus meets the new meal pattern for the National
More informationGrill Cabin. 9.2 m 2 with extension (2.90 m 2 ) health, beauty, peace of mind
Grill Cabin 9.2 m 2 with extension (2.90 m 2 ) health, beauty, peace of mind Specifications Wood Shape Standard set Wall, roof, floor panels; Roof covered with bitumen shingles of your selected color;
More informationOperating the Rancilio Silvia after PID kit modification Version 1.1
Operating the Rancilio Silvia after PID kit modification Version 1.1 When the machine is turned on, the controller will display the boiler temperature in the machine. The temperature reading will start
More informationProperties of Water Lab: What Makes Water Special? An Investigation of the Liquid That Makes All Life Possible: Water!
Properties of Water Lab: What Makes Water Special? An Investigation of the Liquid That Makes All Life Possible: Water! Background: Water has some peculiar properties, but because it is the most common
More information2 Exotic Caribbean Mountain Pride
2 Exotic Caribbean Mountain Pride T he business that now exists as But once it began selling in 2007, Exotic Caribbean Mountain Astrida Saunders, who co-owns the es- Pride sprang from a cocoa es- tate
More informationRESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
CAREER CLUSTER Hospitality and Tourism CAREER PATHWAY Restaurant and Food and Beverage Services INSTRUCTIONAL AREA Customer Relations RESTAURANT AND FOOD SERVICE MANAGEMENT SERIES EVENT PARTICIPANT INSTRUCTIONS
More informationGasoline Empirical Analysis: Competition Bureau March 2005
Gasoline Empirical Analysis: Update of Four Elements of the January 2001 Conference Board study: "The Final Fifteen Feet of Hose: The Canadian Gasoline Industry in the Year 2000" Competition Bureau March
More informationRapid Analysis of Soft Drinks Using the ACQUITY UPLC H-Class System with the Waters Beverage Analysis Kit
Rapid Analysis of Soft Drinks Using the ACQUITY UPLC H-Class System with the Waters Beverage Analysis Kit Mark E. Benvenuti, Raymond Giska, and Jennifer A. Burgess Waters Corporation, Milford, MA U.S.
More informationFOLLOW THIS GUIDE TO GET MAXIMUM RESULTS FROM YOUR OVEN.
ALFA USING AN ALFA WOOD OVEN FOLLOW THIS GUIDE TO GET MAXIMUM RESULTS FROM YOUR OVEN. Your Alfa Oven is ready to use once assembled. Unlike other ovens the Alfa Forno series ovens do not need to be cured.
More informationMastering Measurements
Food Explorations Lab I: Mastering Measurements STUDENT LAB INVESTIGATIONS Name: Lab Overview During this investigation, you will be asked to measure substances using household measurement tools and scientific
More informationApplication & Method. doughlab. Torque. 10 min. Time. Dough Rheometer with Variable Temperature & Mixing Energy. Standard Method: AACCI
T he New Standard Application & Method Torque Time 10 min Flour Dough Bread Pasta & Noodles Dough Rheometer with Variable Temperature & Mixing Energy Standard Method: AACCI 54-70.01 (dl) The is a flexible
More informationOenoFoss. Instant quality control throughout the winemaking process. Dedicated Analytical Solutions
OenoFoss Instant quality control throughout the winemaking process The Oenofoss is a dedicated analyser for rapid, routine measurement of key parameters in winemaking. You can measure multiple components
More informationPredicting Wine Quality
March 8, 2016 Ilker Karakasoglu Predicting Wine Quality Problem description: You have been retained as a statistical consultant for a wine co-operative, and have been asked to analyze these data. Each
More informationHI Formol Number Mini Titrator for Wine and Fruit Juice Analysis
HI 84533 Formol Number Mini Titrator for Wine and Fruit Juice Analysis Piston Driven Pump with Dynamic Dosing The HI 84533 incorporates dynamic dosing to provide precison titrant delivery. Dynamic dosing
More informationDEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR
PINOT NOIR, PAGE 1 DEVELOPMENT OF A RAPID METHOD FOR THE ASSESSMENT OF PHENOLIC MATURITY IN BURGUNDY PINOT NOIR Eric GRANDJEAN, Centre Œnologique de Bourgogne (COEB)* Christine MONAMY, Bureau Interprofessionnel
More information1. ARE GROWERS SPRAYING COPPER? Copper Analysis: SPRAY DIARY ANALYSIS 2012/13 SEASON September 2013
SPRAY DIARY ANALYSIS 2012/13 SEASON September 2013 Copper Analysis: Contents 1. Are Growers Spraying Copper?... 1 1.1 Areas been sprayed... 2 2. How Does Copper Use Vary Between Varieties?... 4 2.1 Regional
More informationHow to Be a Coffee Drinker in the US. Phrases for Ordering
How to Be a Coffee Drinker in the US Okay. So do you guys like coffee? Absolutely. I love it. Me too. I love it. It s such a great ritual, right? Kind of sitting down in a café with a friend and chatting.
More informationTitle: Will adding non-fat dry milk solids improve the taste and palatability of skim and
Title: Will adding non-fat dry milk solids improve the taste and palatability of skim and 2% fat milk? Abstract: This experiment tested if adding non-fat dry milk solids to skim milk and 2% milk would
More informationRoyal Society of Chemistry Analytical Division East Anglia Region National Schools' Analyst Competition
Royal Society of Chemistry Analytical Division East Anglia Region 2017 National Schools' Analyst Competition East Anglia Region Heat Thursday 20th April, 2017 School of Chemistry University of East Anglia
More informationStreamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification. One world. One standard.
Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification One world. One standard. Streamlining Food Safety: Preventive Controls Brings Industry Closer to SQF Certification
More informationFood Allergies on the Rise in American Children
Transcript Details This is a transcript of an educational program accessible on the ReachMD network. Details about the program and additional media formats for the program are accessible by visiting: https://reachmd.com/programs/hot-topics-in-allergy/food-allergies-on-the-rise-in-americanchildren/3832/
More informationInnovations for a better world. Ingredient Handling For bakeries and other food processing facilities
Innovations for a better world. Ingredient Handling For bakeries and other food processing facilities Ingredient Handling For bakeries and other food processing facilities From grain to bread Ingredient
More informationFACT SHEET SEATTLE S SWEETENED BEVERAGE TAX December 5, 2017
FACT SHEET SEATTLE S SWEETENED BEVERAGE TAX December 5, 2017 Beginning Jan. 1, 2018, the City of Seattle will impose a sweetened beverage tax (SBT) on the distribution of sweetened beverages within Seattle
More informationIs Fair Trade Fair? ARKANSAS C3 TEACHERS HUB. 9-12th Grade Economics Inquiry. Supporting Questions
9-12th Grade Economics Inquiry Is Fair Trade Fair? Public Domain Image Supporting Questions 1. What is fair trade? 2. If fair trade is so unique, what is free trade? 3. What are the costs and benefits
More informationTHE UNIVERSITY OF ILLINOIS - Q3QT7 LIBRARY
no THE UNIVERSITY OF ILLINOIS - LIBRARY Q3QT7 r NON CIRCULATING CHECK FOR UNBOUND CIRCULA UNIVERSITY OF ILLINOIS. Agricultural Experiment Station, CHAMPAIGN, APRIL, 1894. BULLETIN NO. 32. AN ACID TEST
More informationRe: LCBO Lightweight Glass Wine Standard Implementation Date
June 21, 2012 To: All Trade Associations Re: LCBO Lightweight Glass Wine Standard Implementation Date Further to my letter dated June 1st, 2011, I am writing to remind industry representatives that the
More informationDetermination of Alcohol Content of Wine by Distillation followed by Density Determination by Hydrometry
Sirromet Wines Pty Ltd 850-938 Mount Cotton Rd Mount Cotton Queensland Australia 4165 www.sirromet.com Courtesy of Jessica Ferguson Assistant Winemaker & Chemist Downloaded from seniorchem.com/eei.html
More informationY9 EXAM. Mostly on Science techniques!
Y9 EXAM Mostly on Science techniques! SCIENTIFIC PROCESS Put all these parts of an experimental method into the correct order! METHOD CONCLUSION APPARATUS RESULTS TABLE GRAPH RISK ASSESSMENT HYPOTHESIS
More informationBuy The Complete Version of This Book at Booklocker.com:
With his nine best Korean recipes, the best being homemade Korean Miso, Yang Joung shows you why it may be better than Japanese Miso. He also features the good, bad, and the best in Korean food. Rise of
More informationPavilion 14,9 m2 health, beauty, peace of mind
Pavilion 14,9 m2 h e a l t h, b e a u t y, p e a c e o f m i n d Specifications Wood Spruce Shape 8 corners Inside area, m 2 14.9 Total height 3.8 External dimensions (WxD), mm 4242x4242 Number of windows
More informationEFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK SUMMARY
EFFECT OF TOMATO GENETIC VARIATION ON LYE PEELING EFFICACY TOMATO SOLUTIONS JIM AND ADAM DICK 2013 SUMMARY Several breeding lines and hybrids were peeled in an 18% lye solution using an exposure time of
More informationPage 2 of 17 Report No.: Type of test object... : LED. Trade mark... :
age 2 of 17 Report : 68.184.12.070.02 Type of test object... : LED Trade mark... : Model and/or type reference... : 1W-3535W Rating(s)... : DC 350mA (Vf < DC 4V) Manufacturer... : Same as Client. Manufacturer
More informationSeparation of a Mixture
Separation of a Mixture The isolation of pure components of a mixture requires the separation of one component from another. Chemists have developed techniques for doing this. These methods take advantage
More informationThe Cruel Exploiter- Acacia confusa (Taiwan Acacia)
St. Bonaventure College & High School Searching for Nature Stories 2011 Form6: Group 45 The Cruel Exploiter- Acacia confusa (Taiwan Acacia) Abstract In this project, we are going to investigate whether
More informationGoing Round About Cycle Menus Linsey LaPlant, MS, RDN Health-e Pro Sales Manager. CSNA s Annual Conference Sacramento, CA
Going Round About Cycle Menus Linsey LaPlant, MS, RDN Health-e Pro Sales Manager CSNA s Annual Conference Sacramento, CA What is a cycle menu? A cycle menu is a set of menus that repeat. The goal should
More informationPavilion 9,2 m2 health, beauty, peace of mind
Pavilion 9,2 m2 h e a l t h, b e a u t y, p e a c e o f m i n d Specifications Wood Shape Standard set Wall, roof, floor panels; Inside grill with the cooking platforms and a table around the grill; Adjustable
More informationA La Carte Review Guide
A La Carte Review Guide Area Main Question Page Food Item Pricing What method do DFACs use to determine accurate food item selling 2 prices? Headcounting Are a la carte headcounting procedures A La Carte
More informationR A W E D U C A T I O N T R A I N I N G C O U R S E S. w w w. r a w c o f f e e c o m p a n y. c o m
R A W E D U C A T I O N T R A I N I N G C O U R S E S w w w. r a w c o f f e e c o m p a n y. c o m RAW COFFEE COMPANY RAW Coffee Company is a boutique roastery founded in 2007, owned by Kim Thompson and
More informationINFLUENCE OF THIN JUICE ph MANAGEMENT ON THICK JUICE COLOR IN A FACTORY UTILIZING WEAK CATION THIN JUICE SOFTENING
INFLUENCE OF THIN JUICE MANAGEMENT ON THICK JUICE COLOR IN A FACTORY UTILIZING WEAK CATION THIN JUICE SOFTENING Introduction: Christopher D. Rhoten The Amalgamated Sugar Co., LLC 5 South 5 West, Paul,
More informationTESTING TO SEE IF THE CONDITION BREAD IS PLACED IN AFFECTS ITS MOLDING RATE Kate Hampton Cary Academy
TESTING TO SEE IF THE CONDITION BREAD IS PLACED IN AFFECTS ITS MOLDING RATE Kate Hampton Cary Academy ABSTRACT The purpose of the experiment was to see if the condition that Honey Wheat bread was placed
More informationGluten Index. Application & Method. Measure Gluten Quantity and Quality
Gluten Index Application & Method Wheat & Flour Dough Bread Pasta Measure Gluten Quantity and Quality GI The World Standard Gluten Tes t Gluten Index: AACC/No. 38-12.02 ICC/No. 155&158 Wet Gluten Content:
More informationSetting up your fermentation
Science in School Issue 24: Autumn 2012 1 Setting up your fermentation To carry out all the activities, each team of students will need about 200 ml of fermentation must, 200 ml of grape juice and about
More informationINSTRUCTIONS FOR COOKING WITH SAC-PEKA. Astronomy. Gastronomy
INSTRUCTIONS FOR COOKING WITH SAC-PEKA Astronomy & Gastronomy Let us get acquainted: I am sač-peka WROUGHT IRON DOME CAMP OVEN IRON RING - serves to support hot coal on the wrought dome WROUGHT IRON FOOD
More informationThe Floating Leaf Disk Assay for Investigating Photosynthesis
The Floating Leaf Disk Assay for Investigating Photosynthesis The biology behind the procedure: Leaf disks float, normally. When the air spaces are infiltrated with solution the overall density of the
More informationEffect of Yeast Propagation Methods on Fermentation Efficiency
Effect of Yeast Propagation Methods on Fermentation Efficiency Chris Richards Ethanol Technology 4 th European Bioethanol Technology Meeting Detmold, Germany April 16, 2008 Objective of Propagation To
More informationThe Separation of a Mixture into Pure Substances
The Separation of a Mixture into Pure Substances The experiment is designed to familiarize you with some standard chemical techniques and to encourage careful work in separating and weighing chemicals.
More informationThe Economics of Dollarware
The Economics of Dollarware Andre Bourgoin-Horne Department of Anthropology, McGill University This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.
More informationThe Jawbreakers of the Popcorn Industry. By Mr. Mo COVER PAGE
The Jawbreakers of the Popcorn Industry By Mr. Mo COVER PAGE The Jawbreakers of the Popcorn Industry Problem: (headings should be 18-26 font size) Which brand off popcorn yields the least amount of un-popped
More informationHow to Make Gunge. Step 1- Gather the materials The main ingredient in gunge is a food thickener. There are a number of options open to you.
How to Make Gunge Step 1- Gather the materials The main ingredient in gunge is a food thickener. There are a number of options open to you. If you are in the UK Natrosol HR250 (often mis-spelt Natrasol)
More informationDetailed Instructions with Many Tips and Tricks 1. Use 1 liter of water for your fermentation container and dissolve the sugar (80g) completely.
Detailed Instructions with Many Tips and Tricks 1. Use 1 liter of water for your fermentation container and dissolve the sugar (80g) completely. You can use tap water or still mineral water. The water
More informationAlcoholic Fermentation in Yeast A Bioengineering Design Challenge 1
Alcoholic Fermentation in Yeast A Bioengineering Design Challenge 1 I. Introduction Yeasts are single cell fungi. People use yeast to make bread, wine and beer. For your experiment, you will use the little
More informationA WORLD FIRST FOR HIBISCUS (WE THINK)
A WORLD FIRST FOR HIBISCUS (WE THINK) By Rita Abreu (Brazil) & Kes Winwood (Canada) A few months ago when Rita Abreu posted the pictures of her method of germinating seeds, I found the concept very intriguing
More informationELECTROLUX HIGH SPEED GRILL - Panini. HSG Panini
ELECTROLUX HIGH SPEED GRILL - Panini HSG Panini Innovation Main Advantages High Speed & Quality Panini Grill SPEED. Up to 6 times faster than a standard sandwich grill with the highest quality and record
More informationDistillation Purification of Liquids
Distillation Purification of Liquids Types of Distillations commonly used in Organic Lab: Simple separates volatile compounds (liquids) from non-volatile compounds (solids) or volatiles with boiling points
More information