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The equipment needed while using the oven includes the following: lab coat, eye/face protection, heat resistant gloves. Rubber sleeve protectors and aprons will also be helpful in using the ovens. If the proper safety guidelines and equipment are used, the lower the chance of problems are to occur. [4]
Baking ovens – Combines the function of curing and drying ovens. Reflow Ovens – A reflow oven is a machine used primarily for reflow soldering of surface mount electronic components to printed circuit boards (PCB). A graphical example of a convection reflow oven. The oven contains multiple zones, which can be individually controlled for ...
The consortium for Standardization in Lab Automation (SiLA) is a not-for-profit membership organization formed by software suppliers, system integrators and pharma/biotech companies. It develops and introduces new device and data interface standards allowing rapid integration of lab automation hardware and data management systems.
Laboratory quality control is designed to detect, reduce, and correct deficiencies in a laboratory's internal analytical process prior to the release of patient results, in order to improve the quality of the results reported by the laboratory.
While "plate reader" usually refers to the devices described above, many variations are available. Some examples of other devices working with the microplate format are: ELISPOT plate readers, used to count the colored spots that are formed in the course of ELISPOT assays. High throughput imagers that can measure all the wells of a microplate ...
A complete cycle involves heating the oven to the required temperature, maintaining that temperature for the proper time interval for that temperature, turning the machine off and cooling the articles in the closed oven till they reach room temperature. The standard settings for a hot air oven are: 1.5 to 2 hours at 160 °C (320 °F)
In cooking, proofing (also called proving) is a step in the preparation of yeast bread and other baked goods in which the dough is allowed to rest and rise a final time before baking. During this rest period, yeast ferments the dough and produces gases, thereby leavening the dough.
Dough is compressed between two or more rotating rollers. [1] When done the right way, a smooth and consistent dough sheet is produced. The dough then passes one or several gauging rollers (mostly on conveyors) that reduce the dough to the required thickness.