Description
The method for determining the dynamic viscosity of gelatine involves the use of a viscometer to measure the resistance of the gelatine solution to flow. The gelatine solution is prepared and tested at a specific temperature in order to obtain consistent and accurate readings. This standardised procedure ensures uniform quality and comparability of the results.
The measurements are based on the documented procedures in the GME monograph ''Standardised Methods for the Testing of Edible Gelatine'' and the GMIA ''Official Procedure of the Gelatin Manufacturers Institute of America, Inc.''.
The measurement of dynamic viscosity is crucial for determining the quality and functional properties of gelatine. It provides information about the flow properties of the gelatine solution, which are important for various applications in the food, pharmaceutical and cosmetics industries.
Consisting of:
10 positions for graduated pipettes, offset in 2 rows
1 opening in the lid for reference thermometer
1 free position for circulation thermostat
10 plugs for empty positions
1* outlet with valve
Three-part lid for easy cleaning of the bath
Material: PVC white, front PVC transparent, can be used up to 62°C
External dimensions: 600*180*500 (w*d*h)
Necessary accessories:
Circulation thermostat: L14020T105
Chill-it 170 flow-through cooler (for use below 30°C): 106725104
Viscosity pipette 100 ml: 106720690
Dimension according to GMIA standard
Calibrated for dynamic viscosity P/s at approx. 2 and 10 to determine the constants A and B, calibrated at 60°C
Material Glass
Calibration certificate gelatine viscosity pipette: 106720690Z
Optional additional devices for gelatine:
Bloomtest incubator BL150 Incubator water bath for gelatine samples GMIA standard AOAC 106727400
https://www.hll.de/12/1/AD223/MTA2NzI3NDAw/landgraf-hll-106727400-landgraf-hll.html
The measurements are based on the documented procedures in the GME monograph ''Standardised Methods for the Testing of Edible Gelatine'' and the GMIA ''Official Procedure of the Gelatin Manufacturers Institute of America, Inc.''.
The measurement of dynamic viscosity is crucial for determining the quality and functional properties of gelatine. It provides information about the flow properties of the gelatine solution, which are important for various applications in the food, pharmaceutical and cosmetics industries.
Consisting of:
10 positions for graduated pipettes, offset in 2 rows
1 opening in the lid for reference thermometer
1 free position for circulation thermostat
10 plugs for empty positions
1* outlet with valve
Three-part lid for easy cleaning of the bath
Material: PVC white, front PVC transparent, can be used up to 62°C
External dimensions: 600*180*500 (w*d*h)
Necessary accessories:
Circulation thermostat: L14020T105
Chill-it 170 flow-through cooler (for use below 30°C): 106725104
Viscosity pipette 100 ml: 106720690
Dimension according to GMIA standard
Calibrated for dynamic viscosity P/s at approx. 2 and 10 to determine the constants A and B, calibrated at 60°C
Material Glass
Calibration certificate gelatine viscosity pipette: 106720690Z
Optional additional devices for gelatine:
Bloomtest incubator BL150 Incubator water bath for gelatine samples GMIA standard AOAC 106727400
https://www.hll.de/12/1/AD223/MTA2NzI3NDAw/landgraf-hll-106727400-landgraf-hll.html