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A magnetic stirrer. At a laboratory scale, mixing is achieved by magnetic stirrers or by simple hand-shaking. Sometimes mixing in laboratory vessels is more thorough and occurs faster than is possible industrially. Magnetic stir bars are radial-flow mixers that induce solid body rotation in the fluid being mixed. This is acceptable on a small ...
A temperature-controlled shaker, as used in biochemistry work. A shaker is a piece of laboratory equipment used to mix, blend, or agitate substances in a tube or flask by shaking them. It is mainly used in the fields of chemistry and biology. A shaker contains an oscillating board that is used to place the flasks, beakers, or test tubes.
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.
Common laboratory mixers consist of a single mixing stage, whereas industrial scale copper mixers may consist of up to three mixer stages where each stage performs a combined pumping and mixing action. Use of multiple stages allows a longer reaction time and also minimizes the short circuiting of unreacted material through the mixers. [1]
The choice of the agitator depends on the phase that needs to be mixed (one or several phases): liquids only, liquid and solid, liquid and gas or liquid with solids and gas. Depending on the type of phase and the viscosity of the bulk, the agitator may be called a mixer, kneader, dough mixer, amongst others. Agitators used in liquids can be ...
The energy needed for mixing comes from a loss in pressure as fluids flow through the static mixer. [2] One design of static mixer is the plate-type mixer and another common device type consists of mixer elements contained in a cylindrical (tube) or squared housing. Mixer size can vary from about 6 mm to 6 meters diameter.
In a biochemical or analytical laboratory they may be used to mix the reagents of an assay or to mix an experimental sample and a dilutant. The vortex mixer was invented by brothers Jack A. and Harold D. Kraft while working for Scientific Industries, Inc., N.Y.,(a laboratory apparatus manufacturer).
Circulating water baths (also called stirrers [10]) are ideal for applications when temperature uniformity and consistency are critical, such as enzymatic and serologic experiments. Water is thoroughly circulated throughout the bath resulting in a more uniform temperature.
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