CN analysis in very small samples using the Integra2 The Inetgra2 has expanded capability to measure C and N by elemental analysis – isotope ratio mass spectrometry (EA-IRMS). The extended range modifications now enable researchers to get down to sample sizes as low as 2.5 µg C and 1.5 µg N whilst maintaining excellent precision.
CONTROL OF A MAYONNAISE STABILITY Mayonnaises are usually oil in water emulsions (O/W) with a high ratio of internal phase (oil). These products have relatively short shelf lives and show typical colloidal instabilities (creaming, coalescence, …). Therefore, it is important to test their stability in the less time possible in order to increase the delivery
Ultrafine bubble characterization Introduction Ultrafine bubbles are defined by their size (less than 1 µm), they offer additional features compared to ordinary bubbles: they stay longer in a liquid and lower the surface tension. Their properties have long been used but the technology keeps on expanding to new applications in various fields such as toilet
Study of a slow breaking foam Introduction Foam is a substance that is formed by trapping pockets of gas in a liquid (or solid). Depending of the final application, they could be very unstable products with a shelf life that doesn’t exceed few minutes (like hair foam) or more stable product with a shelf life
STUDY OF A QUICK BREAKING FOAM INTRODUCTION A foam is a substance that is formed by trapping pockets of gas in a liquid (or solid). Depending of the final application, they could be very unstable products with a shelf life that doesn’t exceed few minutes. In the case of hair foams, the breaking of the