Chemical analysis of leather
During the processing of leather various chemical analyses have to be performed. Perfect for this task are the FRITSCH Cutting Mills.
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Milling of leather for sample preparation
Leather is almost prepared in production facilities and also in testing institutes with cutting mills for analytical monitoring. Perfect for this task are the FRITSCH Cutting Mills.
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Detection of azoic dye in clothing and fibre material
Our clothing is labelled by producers informing consumers of what material the article is made of. Very often the clothing contains particularly colour intensive sample elements in which their fibres can not be clearly identified. Here it is important for the method of preparation to determine the type of fibre respectively to confirm it.
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Characterization of polymers
The analysis of polymers is executed with the aid of gel permeability chromatography. Ideal for the sample preparation is the Variable-Speed Rotor Mill PULVERISETTE 14.
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Grinding teas – herbal tea, black tea or green tea
An efficient sample preparation for fast, reliable and reproducible analyses results is becoming nowadays increasingly more important. Especially in the food industry is an exact sample preparation as a prerequisite for fine analyses essential, in order to be able to comply with specified limit and tolerance values.
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For quality control purposes nuts have to endure a great deal
Routine quality inspections of nuts in production and trade are subject to clear regulatory requirements. The following article contains compact information about the requirements, as well as aspects of the sample preparation of nuts with FRITSCH cutting mills.
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Comminution of Nuts – generation of representative samples
Detailed sample preparation of nuts according to regulation (EG) Nr. 401/2006 with tips, approaches and photos of the individual steps.
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Pesticide and antibiotics residues in food - tomatoes used as an example
Pesticides in the broader sense are considered all crop protection products and all other pesticides. These substances are applied directly onto the plant and also pass through soil along with nutrients, into the plants and therefore inside the fruits.
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Processing cocoa beans in the laboratory
The most important products which we as consumers come in contact with are cocoa beverages and chocolate. The most important characteristic trait for us is the taste. But before they become chocolate, the cocoa beans have to be roasted, peeled and cracked open.
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Straw, hay, dried plants, herbal teas - are mostly very bulky samples
An average shopping bag contains 300 g straw or expressed like this: 100 g of uncomminuted straw take up the space of 1 to 2 litres. These materials are very voluminous. For the comminution only a cutting mill with a high rotor speed can be considered.
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