Physical Properties

Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Thermal

Differential scanning calorimetry or DSC is a thermoanalytical technique in which the difference in the amount of heat required to increase the temperature of a sample and reference is measured as a function of temperature. Both the sample and reference are maintained at nearly the same temperature throughout the experiment.

University Tag Number: 
196768
Availability: 
Contact Custodian for availability
  • Rob Sailer
Location
Dolve Hall
Room Number: 
136
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Thermal

Differential Scanning Colorimeter - Features and Benefits:

•New Fusion Cell™ with patented technology for unrivaled performance in baseline flatness, sensitivity, resolution, reproducibility, and reliability.

•Exclusive T4P Tzero® heat flow technology for ultimate DSC performance and unique capability to conduct and store heat capacity measurements in a single run.

•New innovative “app-style” touch screen puts instrument functionality simply One-Touch-Away™, enhancing usability and making it easier than ever to get great data.

University Tag Number: 
197100
Availability: 
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  • Jiajia Rao
Location
Quentin Burdick Bldg
Room Number: 
375
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Geometric

The ElectroForce® 3200 Series III test instruments feature a 225 N (450 N optional) maximum force. With the versatility of static to 300 Hz frequency response, the table-top configuration is adaptable to a variety of biomedical research and engineered materials test applications, including torsion testing, creep under dynamic loading and special environments (hot/cold chambers).

University Tag Number: 
183632
Availability: 
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  • Rob Sailer
Location
Dolve Hall
Room Number: 
136
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Geometric

J. A. Woollam M-88 Ellipsometer
Determines multilayer thicknesses, optical constants, crystallinity, surface and interfacial roughness. Has a 300 mm programmable sample stage with motorized rotation and 88 wavelengths from 280 to 760 nm. Completes full spectrum measurement in 1/20 s.

University Tag Number: 
173260
Availability: 
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  • Greg Strommen
Location
Research II
Room Number: 
122B
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

The standard instrument for measuring flour quality: stretching behavior -- baking characteristics -- influence of additives -- rheological optimum. The application of constant flour qualities is of decisive importance for the milling and baking industries. Different baking products make different demands to the flour quality. The Extensograph®-E measures the stretching properties of dough, in particular the resistance to extension and the extensibility, to make reliable statements about the baking behavior of the dough.

University Tag Number: 
169157
Availability: 
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  • Natsuki Fujiwara
Location
Northern Crops Institute
Room Number: 
242
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

In baking, a farinograph measures specific properties of flour. The farinograph is a tool used for measuring the shear and viscosity of a mixture of flour and water. The primary units of the farinograph are Brabender Units, an arbitrary unit of measuring the viscosity of a fluid.  The farinograph is a variation of the Brabender Plastograph that has been specialized for the baking industry, and it is used around the world for the objective measurement of a variety of flours.

A baker can formulate end products by using the farinograph's results to determine the following:

University Tag Number: 
197113
Availability: 
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  • Senay Simsek
Location
Harris Hall
Room Number: 
118
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

The farinograph is a recording dough mixer that measures and records the torque developed by the action of the mixer blades on the dough during mixing. It is used to estimate the water absorption of flours, the relative mixing time, the stability to overmixing, and rheological properties of the dough during mixing. These curves typically consist of an increase in resistance-to-extension (increase in curve height) to an identifiable peak followed by a decline that reflects a decrease in resistance-to-extension.

University Tag Number: 
184236
Availability: 
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  • Senay Simsek
Location
Harris Hall
Room Number: 
118
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Thermal

The Sonometer determines changes in resonant frequency of concrete specimens subjected to alternate cycles of freezing and thawing with the Freeze-Thaw Cabinet.  It closely follows design parameters set by the Portland Cement Association.  The apparatus consists of a driver and pickup circuit.  Electrical power is converted by the driver into mechanical vibrations which are imparted to the specimen under test.  The amplitude and frequency of vibrations are controllable having respective ranges of 0 to 30 watts power and 400 to 12,000 cycles per second frequency with an accuracy of better th

University Tag Number: 
190753
Availability: 
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  • Jerry Gao
Location
Civil/Industrial Bldg
Room Number: 
108A
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Particle Size Analysis

Application: GPC is often used to determine the relative molecular weight of polymer samples as well as the distribution of molecular weights. What GPC truly measures is the molecular volume and shape function as defined by the intrinsic viscosity. If comparable standards are used, this relative data can be used to determine molecular weights within ± 5% accuracy.

University Tag Number: 
145383
Availability: 
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  • Gordon Bierwagen
Location
Research I
Room Number: 
168
Inventory Classification
  • Materials Characterization
  • Physical Properties
  • Fiber

The Glutomatic system is the standardized international method for establishing the qualitative and quantitative characteristics of gluten.

When baking bread and producing noodles or pasta, the flour gluten content and strength will determine the quality of the finished product.

The effect of gluten quantity and quality in the flour used for breads, cookies, crackers, and pasta is dramatic. The wet gluten quantity of the flour strongly influences the volume of the product. Using the glutomatic system, you can determine the baking quality of wheat and flour.

University Tag Number: 
188293
Availability: 
Contact Custodian for availability
  • Senay Simsek
Location
Harris Hall
Room Number: 
118