Tel: 01582 704807   |    Email: info@meritics.com   |   Signup to our newsletter

Latest News

Application Note – RM200PLUS Yoghurt

15/08/2019

Food Industry: Choosing the best spindle to analyse yoghurt USE Non-blended set yoghurt has a gelified texture at rest which can be a problem during viscosity measurements using cylindrical spindles. This study shows the impact of choosing a measuring system to analyse such a product. A flow curve in geometric mode enables the rheological behaviour […]

nCS1 – Nanoparticle Application Note

14/08/2019

Measurement of All Nanoparticle Material Types The Spectradyne nCS1 employs a novel implementation of the resistive pulse sensing method to count and size nanoparticles quickly and with high resolution. Sizing precision of ±3% is typically achieved, with measurement rates up to 10,000 particles/s. Because particles are measured electrically in the nCS1, not optically, particles composed […]

A Head-to-Head Comparison – Spectradyne’s nCS1TM vs Optical Tracing and Dynamic Light Scattering

16/05/2019

The Spectradyne nCS1 is the only bench top nanoparticle sizing technology that provides high-resolution size distributions and accurate concentration measurements for particles in the 50 – 2000 nm diameter size range. The technology employs a novel implementation of the resistive pulse sensing method to rapidly count and size individual nanoparticles in a sample, with typical […]

Where’s my Peak? – Spectradyne nCS1

15/05/2019

Separating truth from fiction in label-free measurements of EV’s Introduction As therapeutic and diagnostic applications of extracellular vesicles (EVs) proliferate, accurate characterization of the size and concentration of EV populations becomes more and more critical. Scanning Electron Microscopy (SEM) techniques are often employed but are expensive and slow. Flow cytometry is accurate but requires labelling. […]

Particle Analysis Instruments for Food QA/QC

08/04/2019

Quality assurance and control (QA/QC) of food goods is a tightly-regulated issue worldwide. It must be conducted at every stage of production, from harvest and transportation to processing and packaging. Hazard analysis and critical control points (HACCP), shelf-life determination, research and development (R&D) into new product recipes. Each of these processes benefits from advanced particle […]

Importance of Powder Flow in Cosmetic and Personal Care Products

08/02/2019

Cosmetics and personal care manufacturers consume enormous volumes of both synthetic and organic powders every year. These vary from clay minerals and starches to synthetic polyethylene powders, each of which may be used in their raw form, blended with additional powdered materials, or integrated into a continuous- or solid-phase end-product. The variations in cosmetic and […]

Particle Shape Analysis with FlowCam Image Analysers

25/01/2019

The various particle shapes within a sample may be indicative of its origin, or its physio- and biochemical characteristics. However, samples are often characterised with respect to particle size rather than morphology. Typical counters use a standard volumetric characterisation technique to measure the concentration of particles in a sample, which requires a singular measurement for […]

Zeta Potential Analysis of Coconut Milk

10/01/2019

The most enduring challenge in the food and beverage industry is achieving an objective measure of quality for subjective attributes such as flavour and texture. This is complicated by broad-ranging and enduring societal changes that have forced manufacturers to re-think their product recipes and improve their plant-based offerings. At the outset of 2019, the charity […]

Christmas Material Characterisation: Analysing Chocolate with Meritics

17/12/2018

Indulging in chocolate has become a festive staple, from advent calendars and selection boxes to bracing mugs of hot chocolate. There is a measure of subjectivity to our enjoyment of chocolate-based products, but there are numerous neurocognitive benefits of chocolate-consumption that go beyond personal perception. Material characterisation of the chemical relationship between chocolate and neurocognitive […]