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Founded in 1955 by Hans Heidolph, [5] Caframo is privately owned and manufactures products including laboratory overhead stirrers, specialty fans, heaters, thermoelectric fans, and thermoelectric lighting. [6] [7] The company name originally evolved from the development of Canadian Fractional Motors and the products that use them.
A magnetic stirrer or magnetic mixer is a laboratory device that employs a rotating magnetic field to cause a stir bar (or flea) immersed in a liquid to spin very quickly, thus stirring it. The rotating field may be created either by a rotating magnet or a set of stationary electromagnets, placed beneath the vessel with the liquid.
On the left side is the vertical Mode Stirrer (or Tuner), that changes the electromagnetic boundaries to ensure a (statistically) homogeneous field distribution. An electromagnetic reverberation chamber (also known as a reverb chamber (RVC) or mode-stirred chamber (MSC) ) is an environment for electromagnetic compatibility (EMC) testing and ...
Stirrer may refer to: Agitator, a general type of mechanical device; Magnetic stirrer, a laboratory device; Stirring rod, a simple laboratory tool; Stir stick, for stirring drinks; Stirring spoon, a type of spoon; Whisk or other kind of stirrer used in cooking; Mixer (appliance), a kitchen appliance
The power-number has different specifications according to the field of application. E.g., for stirrers the power number is defined as: [1] = with P: power; ρ: fluid density; n: rotational speed in revolutions per second ; D: diameter of stirrer
Example of a stirring rod. A glass stirring rod, glass rod, stirring rod or stir rod is a piece of laboratory equipment used to mix chemicals. They are usually made of solid glass, about the thickness and slightly longer than a drinking straw, [clarification needed] with rounded ends.
Mixing of liquids occurs frequently in process engineering. The nature of liquids to blend determines the equipment used. Single-phase blending tends to involve low-shear, high-flow mixers to cause liquid engulfment, while multi-phase mixing generally requires the use of high-shear, low-flow mixers to create droplets of one liquid in laminar, turbulent or transitional flow regimes, depending ...
A now-rare device, the champagne stirrer or champagne swizzle stick, [6] is a stick, often ornamental and made of silver, ivory, or crystal, and often with a flayed end (like a branch), which is placed or stirred in champagne to reduce or remove the bubbles.
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