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Thermal immersion circulator. A thermal immersion circulator is an electrically powered device that circulates and heats a warm fluid kept at an accurate and stable temperature. [1] It is used in process, environmental, microbiological, hazardous waste, and other laboratories.
A water bath is laboratory equipment made from a container filled with heated water. It is used to incubate samples in water at a constant temperature over a long period of time. Most water baths have a digital or an analogue interface to allow users to set a desired temperature, but some water baths have their temperature controlled by a ...
A cooling bath or ice bath, in laboratory chemistry practice, is a liquid mixture which is used to maintain low temperatures, typically between 13 °C and −196 °C. These low temperatures are used to collect liquids after distillation , to remove solvents using a rotary evaporator , or to perform a chemical reaction below room temperature ...
Water: 0 Ice: Ammonium chloride-5 0.3 to 1 ratio of salt to ice. Liquid N 2: Aniline-6 Ice: Sodium thiosulfate pentahydrate-8 1.1 to 1 ratio of salt to ice. Ice: Calcium chloride hexahydrate-10 1 to 2.5 ratio of salt to ice. Liquid N 2: Ethylene glycol-10 Ice: Acetone-10 1 to 1 ratio of acetone to ice. Liquid N 2: Cycloheptane-12 Dry ice ...
Sous vide cooking using thermal immersion circulator machines. Sous vide (/ s uː ˈ v iː d /; French for 'under vacuum' [1]), also known as low-temperature, long-time (LTLT) cooking, [2] [3] [4] is a method of cooking invented by the French chef Georges Pralus in 1974, [5] [6] in which food is placed in a plastic pouch or a glass jar and cooked in a water bath for longer than usual cooking ...
In the classic dilution refrigerator (known as a wet dilution refrigerator), the 3 He is precooled and purified by liquid nitrogen at 77 K and a 4 He bath at 4.2 K. Next, the 3 He enters a vacuum chamber where it is further cooled to a temperature of 1.2–1.5 K by the 1 K bath , a vacuum-pumped 4 He bath (as decreasing the pressure of the ...
Thawing a turkey in a bath of very cold water is a quick and effective method when you’re in a pinch. The ratio for the cold-water bath method is 30 minutes per pound, which means a 24-pound ...
Condensers with forced-circulation cooling usually employ water as the cooling fluid. The flow may be open, from a tap to a sink, and driven only by the water pressure in the tap. Alternatively, a closed system may be used, in which the water is drawn by a pump from a tank, possibly refrigerated, and returned to it. Water-cooled condensers are ...
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