Author Archives: Jack Saad

Temperature Gradient Analysis for Determining Melting Point of Proteins Using the NanoPlus

The NanoPlus includes a temperature gradient feature for size and zeta potential.  This unique feature allows the researcher to further utilize the built-in Peltier Thermo-electric controller for temperature studies.  The sample cell in the NanoPlus can be held at a specific temperature between 5°C to 90°C or a gradient of increasing or decreasing temperatures in 0.1°C increments or greater.  This is ideal for determining the melting point, or denaturing point, of proteins using the NanoPlus. Continue reading

A Bench-top Reactor Designed for the Researcher’s Needs

Synthetic hydrocarbons, generated by the Fischer-Tropsch reaction, are commonly used as fuels and lubricants.  In the F-T reaction, syngas (a mixture of carbon monoxide (CO) and hydrogen (H2)) flows into a reactor loaded with a cobalt, iron, or nickel catalyst.  The products are the liquid hydrocarbon and water.  This process is typically done in a large scale reactor and requires a separation mechanism to remove the water.  Now, the Particulate Systems Microactivity Effi and its patented liquid/liquid/gas separator brings this reaction to the bench-top. Continue reading

Measuring Particle Size Average or “Fisher number” of Metal Powders

Metal powders are used in a wide variety of applications.  Many of the items we use on a daily basis include parts molded using metal powders.  One parameter to control the quality of the metal powders is particle or powder size, typically in the form of an average value or “Fisher number.” 

A common metal powder sizing technique is by air-permeability which gives an average size.  Traditionally, a Fisher Model 95 Sub-Sieve Sizer (FSSS), with a particle size range of 0.5 to 50 µm, has been used to get this average size value, or “Fisher number.”  Using this technique is the basis for ASTM Standard B330-12, “Standard Test Methods for Estimating Average Particle Size of Metal Powders and Related Compounds Using Air Permeability” as well.  Since the FSSS has been discontinued, industry has been clamoring to find an alternative to technique or device that gives the same results and agrees with all the historical data collected on the FSSS.

HEL’s Subsieve AutoSizer (SAS) distributed by Particulate Systems, a Micromeritics Brand, is now available to Continue reading

Measuring Zeta Potential of Non-aqueous Suspensions

Sub-micron particles suspended in liquid medium are regularly utilized in many industries, from food and pharmaceutical production to lubricants for machinery.  The stability of these suspensions is vital to their function and shelf-life.  The typical way to characterize the stability of a suspension is to measure the zeta potential of the suspension.

So what is zeta potential and how is it used to determine suspension stability? Continue reading

Micromeritics now offers Accredited Continuing Education

Micromeritics Instrument Corporation is proud to announce its national accreditation as a Post-Secondary Avocational/Professional Development Institution by the Accrediting Council for Continuing Education and Training (ACCET), an accrediting agency recognized by the United States Department of Education.  Attendees of Micromeritics Learning Center courses can now earn nationally accredited Continuing Education Units (CEUs) for completion of instrument operator training.  As a result of this prestigious recognition, Micromeritics Learning Center has relocated all its educational information and training to . Continue reading

Particle Sizing Applications in the Beer Brewing Industry

Jack G. Saad, part of the Scientific Services group specialized in particle sizing, recently presented at the 2013 American Society of Brewing Chemists (ASBC) Conference in Tucson, AZ.  The presentation, entitled “the particle size paradox,” was given before an audience of food scientists in the beverage industry.

Based on literature and conversations with attendees, particle sizing applications of interest include:

Continue reading