|
|
|
Product and Reference Code |
Application Area and Study Titles |
|
|
|
Baking Fats |
|
|
MAR3/FE3 |
Comparison of
spreadability/firmness of two margarine types by ability to extrude
through a 3mm hole |
|
FAT1/MEC |
Assessment of the work softening
of baking fats using the Multiple Extrusion Cell |
|
Biscuits/Cookies |
|
|
BIS1/P2 |
Comparison of the hardness and
fracturability of shortbread and ginger nut biscuits by penetration
with a cylinder probe |
|
BIS2/KB |
Hardness measurement of biscuits
by cutting |
|
BIS3/KB |
Comparison of resistance to
cutting of chocolate coated wafer biscuits by a knife blade from two
different manufacturing batches |
|
BIS4/3PB |
Measurement of the hardness and
resistance of cookies to bend or snap |
|
Biscuit Dough |
|
|
BIS5/P6 |
Measurement of the hardness of
biscuit dough by penetrating with a cylinder probe |
|
Bread Crumbs |
|
|
BRD1/P35 |
Firmness measurement of
breadcrumbs by compression with a cylinder probe |
|
Bread |
|
|
BRD2/P36 |
Determination of bread firmness
using the AACC (74-09) Standard method |
|
SLICEDLOAF1/BSR |
Comparison of the softness and
springiness of two packaged square loaves of bread |
|
BRD3/P36R |
Comparison of the resilience and
firmness of 4 different sliced loaf bread formulations by penetration |
|
Bread Dough |
|
|
DOU1/KIE |
Extensibility of dough and measure
gluten quality |
|
DOU2/DSC |
Measurement of dough stickiness |
|
DOU3/P50 |
Proving force of dough due to
yeast performance using a cylinder probe |
|
Breakfast Toaster Pastries |
|
|
PTY3/KB |
Comparison of resistance to
cutting of chocolate and strawberry frosted breakfast toaster
pastries by a knife blade |
|
Cakes |
|
|
CAK1/P36R |
Measurement of the firmness and
springiness of cakes held for three storage times |
|
PAN1/P36R |
Determination of softness
(firmness) of Panetone and Sponge Cake using the AACC (74-09)
Standard method (originally developed for bread firmness) |
|
Croissants |
|
|
CROI1/KB |
Firmness measurement of croissants
by cutting |
|
Croutons |
|
|
CRT1/OTC |
Assessment of crunchiness of
croutons after holding in boiling water for 3 minutes |
|
Gluten |
|
|
DOU1/KIE |
Extensibility of dough and measure
gluten quality |
|
Muffins |
|
|
MUF1/P36R |
Measurement of the firmness and
springiness of muffins |
|
Pancakes |
|
|
PAN1/TPB |
Comparison of biaxial
extensibility of two types of pancakes |
|
Panetone |
|
|
PAN1/P36R |
Determination of softness
(firmness) of Panetone and Sponge Cake using the AACC (74-09)
Standard method (originally developed for bread firmness) |
|
Pastry |
|
|
PTY1/TPB |
Comparison of biaxial
extensibility of three types of pastry |
|
Rice Paper |
|
|
RICEPAPER1/FSR |
Measurement of the burst strength
of rice paper |
|
Tortillas |
|
|
TRT1/TG |
Comparison of uniaxial
extensibility of two brands of wheat flour tortillas |
|
TRT2/TPB |
Comparison of biaxial
extensibility of two formulations of wheat flour tortillas |
|
AIB STANDARDS |
|
|
AIBCAKE/P1 |
AIB Standard Procedure - Effects
of Chemical Leavening Agents on Cake Texture |
|
AIBBAGEL/P18 |
AIB Standard Procedure - Bagel firmness |
|
AIBCAKE2/P1 |
AIB Standard Procedure - Cake firmness |
|
AIBCINROLLS/P1 |
AIB Standard Procedure - Cinnamon
Roll firmness |
|
AIBCOOKIES/3PB |
AIB Standard Procedure - Cookie hardness |
|
AIBTORTCHIPS/CFS |
AIB Standard Procedure - Corn
Tortilla Chip Breaking Force |
|
AIBFLOURTORTS/TPB |
AIB Standard Procedure - Flour
Tortilla Stretchability-Flexibility |
|
AIBBUNS/P1 |
AIB Standard Procedure - Hamburger
Bun firmness |
|
AIBMUFFIN/P18 |
AIB Standard Procedure - Muffin
firmness and elasticity |
|
AIBTOSTSHELLS/3PB |
AIB Standard Procedure - Tostada
Shell Breaking Force |
|
AIBBREAD/P1 |
AIB Standard Procedure - White Pan
Bread firmness
|
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|
Cereal Bars |
|
|
CER1/KS5 |
Comparison of hardness of cereal
bars by shearing |
|
CER4/KS5 |
Comparison of hardness of
'crunchy' vs. 'chewy' cereal bars by shearing |
|
Breakfast Cereal |
|
|
CER2/OTC |
Comparison of hardness and
crispness of puffed rice cereal by bulk compression |
|
CER3/OTC |
Comparison of 'bowl life' as
indicated by the hardness and crispness of 3 types of breakfast
cereals after immersion in milk |
|
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Boiled Sweets |
|
|
BSW1/P2 |
Measurement of the hardness and
fracturability of boiled sweets by penetrating |
|
Breath Strips |
|
|
BSTRIP/FSR |
Comparison of the film burst
strength of fresh and 13 day old breath strips |
|
Caramel |
|
|
CRML-P075S |
Comparison of resistance to
cutting of chocolate and strawberry frosted breakfast toaster
pastries by a knife blade |
|
Chewy Confectionery |
|
|
BSW2/P6 |
Measurement of the hardness and
stickiness of chewy confectionery by penetration |
|
Chocolate |
|
|
CHOC1/P2 |
Comparison of hardness of 4
different sample formulations of chocolate by penetration |
|
Chocolate Filled Caramel |
|
|
ECL1/P2 |
Comparison of hardness of 5
different sample formulations by penetration |
|
Chocolate Spread |
|
|
SPRD2/SR |
Comparison of
spreadability/firmness of chocolate spread at storage temperatures of
5°C and 20°C |
|
Chewing Gum |
|
|
GUM1/CKB |
Exterior and interior hardness of
3 brands of chewing gum dragees using a craft knife |
|
GUM2/KIE |
Comparison of tensile properties
of chewing gum strip tested at different temperatures |
|
GUM4/P2 |
Comparison of the hardness of 2
types of rubber base pellets by penetration with a 2mm cylinder probe |
|
GUM5/P2 |
Comparison of the hardness of 2
types of chewing gum pellets (with and without coating) by
penetration with a 2mm cylinder probe |
|
GUM6/TG |
Comparison of uniaxial
extensibility of chewing gum bones |
|
GUM7/3PB |
Measurement of the hardness and
resistance of chewing gum sticks to bend/flex |
|
Fondant |
|
|
FON1/P4 |
Comparison of the acceptability
(firmness) of four fondant batches by penetration |
|
Gummy Confectionery |
|
|
SWT1/P35 |
To investigate the firmness and
springiness of gummy confectionery |
|
Halva |
|
|
HAL1/P1KSS |
Measurement of hardness of two
types of Halva using a cylinder probe |
|
Jam |
|
|
JAM1/MPP |
Comparison of Firmness of Fruit
Preserves/Jams using a Multiple Puncture Probe |
|
Lemon Curd |
|
|
SPRD3/SR |
Comparison of the
spreadability/firmness of luxury and economy lemon curd |
|
Marmalade |
|
|
GEL4/P1R |
Measurement of gel strength,
rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation |
|
Marzipan |
|
|
MARZ1/P6 |
Measurement of the hardness and
stickiness of golden marzipan by penetration |
|
Syrup |
|
|
SYR1/P35 |
Comparison of surface stickiness
and stringiness of syrup, honey and treacle |
|
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|
Butter & Margarine |
|
|
BUT1/WC |
Comparison of cutting force of
butter and margarine using the wire cutter |
|
MAR1/P5 |
Measurement of firmness of margarine |
|
MAR2/45C |
Measurement of firmness of
margarine ('Traditional' penetrometer test) |
|
MAR3/FE3 |
Comparison of
spreadability/firmness of two margarine types by ability to extrude
through a 3mm hole |
|
MAR4/SR |
Spreadability/Softness of Margarine |
|
Cheese |
|
|
CRC1/P5 |
Comparison of softness of full-fat
and low-fat cream cheese |
|
CRC2/45C |
Comparison of softness of full-fat
and low-fat cream cheese |
|
CHEE2/SR |
Spreadability/Softness of cheese spread |
|
CHE3/P1S |
Comparison of the firmness and
stickiness of two brands of cheese spread triangles |
|
CHEE1/FW |
Comparison of hardness and
brittleness of four types of hard cheese using the Fracture Wedge Set |
|
CHE4/WC |
Measurement of the hardness and
resistance of chewing gum sticks to bend/flex |
|
CHE5/P1S |
Comparison of the hardness and
stickiness of full-cream spread, cream-cheese spread, cheese
triangles and processed cheddar cheese |
|
CHEESE3/CE |
Assessment of the extensibility
(stretch quality) of two types of melted cheese |
|
Crème Fraiche |
|
|
CREME1/BE |
Comparison of consistencies of
full-fat, half-fat and organic crème fraiche by back extrusion |
|
Fromage Frais |
|
|
FROM1/P1R |
Comparison of penetration forces
and consistency of three brands of fromage frais using a cylinder probe |
|
Ice Cream |
|
|
ICE1/KB |
Comparison of the shearing force
of two different brands of ice-cream using a knife blade |
|
ICE1/MPP |
Hardness of Ice Cream containing
particulates using a Multiple Puncture Probe |
|
Mayonnaise |
|
|
MAY1/P25 |
Comparison of penetration forces
and consistency of full-fat and low-fat mayonnaise using a cylinder probe |
|
MAY2/BEC |
Comparison of consistencies of
full-fat and low-fat mayonnaise by back extrusion |
|
Mousse |
|
|
MOU1/P25 |
Comparison of penetration forces
and consistency of full-fat and low-fat chocolate mousse using a
cylinder probe |
|
Yoghurt |
|
|
YOG1/BEC |
Comparison of consistencies of
full-fat and low-fat yoghurt by back extrusion |
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New Item |
|
|
Prawns |
|
|
PRAW1/KS |
Measurement of the firmness of prawns |
|
Surimi |
|
|
SUR1/KB |
Comparison of the cutting strength
of two different types of surimi using a knife blade |
|
SUR2/P5S |
Comparison of the firmness of
different types of surimi using a spherical probe |
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|
Apples |
|
|
APP1/P75 |
Measurement of the bruising
potential of apples by continual static compression |
|
Beans |
|
|
BEA1/OTC |
Comparison of firmness and total
extrusion force of baked bean by bulk compression |
|
Corn |
|
|
COR1/KS |
Comparison of two varieties of
canned by shearing |
|
COR2/VB |
Firmness of hydrated sweetcorn |
|
Dates |
|
|
DATE1/ECB |
Assessment of the toughness and
work of shear of dried pitted dates and fruit bars |
|
Grapes |
|
|
GRP1/P2 |
Measurement of skin puncture
strength of grapes by penetrating with a 2mm cylinder probe |
|
Jam/Fruit Preserve |
|
|
JAM1/MPP |
Comparison of Firmness of Fruit
Preserves/Jams using a Multiple Puncture Probe |
|
GEL4/P1R |
Measurement of gel strength,
rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation |
|
Nori |
|
|
NORI1/FSR |
Measurement of the burst strength
of nori (dried sheet seaweed for sushi) |
|
Olives |
|
|
OLV1/KS |
Measurement of firmness of olives
by bulk shearing using a Kramer Shear Cell |
|
Peaches |
|
|
PCH1/BS |
Measurement of the firmness of
peaches by shearing |
|
Peas |
|
|
PEA1/MPT |
Measurement of the firmness of peas |
|
PEA3/KS |
Comparison of two varieties of
canned peas by shearing |
|
Pears |
|
|
PEAR1/P2 |
Firmness or 'Bioyield Point'
measurement of pears by probing |
|
Peppers |
|
|
PEPP1/P3 |
Skin puncture strength of
different coloured peppers using a cylinder probe |
|
Potatoes |
|
|
POT2/KB |
Shearing force of potato after
different cooking times using a knife blade |
|
POT3/OTC |
Comparison of total extrusion
force of four potato salad varieties by bulk compression |
|
POT4/OTC |
Measurement of firmness and total
extrusion force of instant mashed potato by bulk compression |
|
CHIP1/MC |
Firmness measurement of
Chips/French Fries with multiple chip rig |
|
Raspberries |
|
|
RSP1/OTC |
Comparison of firmness and total
extrusion force of fresh and 'quick frozen' Raspberries by bulk compression |
|
Spinach |
|
|
SPINACH1/FSR |
Measurement of the burst strength
of spinach leaves |
|
Strawberries |
|
|
STR1/OTC |
Comparison of firmness and total
extrusion force of fresh and tinned strawberries by bulk compression |
|
Tofu |
|
|
TOFU1/BSG |
Comparison of the shearing force
of four different kinds of tofu using a guillotine blade |
|
Tomatoes |
|
|
TOM1/KS5 |
Comparison of firmness of 5 types
of diced tomatoes canned in calcium/water using a Kramer Shear cell |
|
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|
Adhesives |
|
|
ADH1/P4 |
Hardness and stickiness
measurement of adhesive gum by penetrating with a cylinder |
|
ADH2/40C |
Hardness and stickiness
measurement of adhesive gum by penetrating with a cone |
|
ADH3/P6 |
Stickiness measurement of adhesive
gum with the use of a cylinder probe |
|
ADH4/P25 |
Comparison of adhesiveness and
stringiness measurements of two carpet tile adhesives using a
cylinder probe |
|
ADH5/P35 |
Comparison of extrusion forces of
three tubed sealants |
|
ADH8/P1S |
Comparison of stickiness
properties of standard and extra strong wallpaper pastes with the use
of a spherical probe |
|
Adhesive Tapes |
|
|
AT1/P025 |
Comparison of adhesiveness of PSA
tapes by probing with a ball probe through a multi-hole indexing system |
|
ADHT4/TG |
Comparison of peel properties of
adhesive tapes using the loop method (according to FINAT test method
no. 9 - 'Quick-Stick' tack measurement) |
|
ADH7/P1S |
Comparison of adhesive properties
of adhesive tapes using a 1 ball probe (Avery Adhesive Test) |
|
AT1/P025 |
Comparison of adhesiveness of
medical adhesive tapes by probing with a spherical probe through a
multi-hole indexing system |
|
Medical Adhesive Tape |
|
|
MAT1/P025 |
Comparison of adhesiveness of
medical adhesive tapes by testing with a ball probe through a
multi-hole indexing system |
|
Transdermal Delivery Systems |
|
|
PCH/P025 |
An investigation into the
adhesiveness of transdermal delivery patches by probing with a ball
probe through a holed plate |
|
TRANS1/P1S |
Comparison of adhesive properties
of transdermal tapes using a 1" ball probe (Avery Adhesive Test) |
|
Adhesive Standard Methods |
|
|
FINAT1 |
FINAT test method no. 1 - Peel
adhesion 180° at 300mm per minute |
|
FINAT2 |
FINAT test method no. 2 - Peel
adhesion 90° at 300mm per minute |
|
FINAT3 |
FINAT test method no. 3 - Low
speed release force |
|
FINAT5 |
FINAT test method no. 5 -
Resistance to elevated temperatures |
|
FINAT6 |
FINAT test method no. 6 -
Resistance to ultra-violet light |
|
FINAT9 |
FINAT test method no. 9 -
‘Quick-Stick’ tack measurement |
|
FINAT18 |
FINAT test method no. 18 - Dynamic shear |
|
FINAT22 |
FINAT test method no. 22 - Ink
Adhesion - advanced |
|
AFERA/5001 |
AFERA 5001 - International
Harmonised Test Method - Self Adhesive Tapes - Measurement of Peel
Adhesion from Stainless Steel or from its own Backing (EN 1939: 2003) |
|
AFERA/5004 |
AFERA 5004 - International
Harmonised Test Method - Test Method for Breaking Strength and
Elongation of Pressure-Sensitive Tape (EN 14410:2003) |
|
AFERA/4013/TG |
AFERA 4013 - Unwind adhesion of
adhesive tape at low speed (EN 1944: 1996) |
|
AFERA/4015 |
AFERA 4015 - Quick stick (EN 1945:1996) |
|
AFERA/5001 |
ASTM D 330/D 330M - Self adhesive
tapes – Measurement of peel adhesion from stainless steel or
from its own backing |
|
AFERA/5004 |
ASTM D 3759M - Breaking strength
and elongation of pressure sensitive tape |
|
AFERA/5001 |
PSTC 101 - International
Harmonised Test Method - Self Adhesive Tapes - Measurement of Peel
Adhesion from Stainless Steel or from its own Backing (EN 1939: 2003)
- corresponding to ASTM D330/D 3330M and AFERA 5001 |
|
AFERA/5004 |
PSTC 31 - International Harmonised
Test Method - Breaking strength and elongation of pressure sensitive
tape - corresponding to ASTM D 3759M, EN 1940, EN 1941 and AFERA 5004 |
|
PSTC/4B |
PSTC 4B - Relative Performance of
Release Coating |
|
PSTC/8 |
PSTC 8 - Unwind Force of Pressure
Sensitive tape |
|
AFERA/5001 |
Replacement to EN 1939:2003 is
AFERA test method no. 5001 – Self adhesive tapes –
Measurement of peel adhesion from stainless steel or from its own backing |
|
AFERA/5004 |
Replacement to EN 1940:1996 and EN
1941:1996 is AFERA test method no. 5004 – Test Method for
Breaking Strength and Elongation of Pressure Sensitive Tape |
|
AFERA/4013/TG |
EN 1944:1996 - Self Adhesive Tapes
- Measurement of Unwind Adhesion at Low Speed |
|
AFERA/4014/TG |
EN 12028:1996 - Self Adhesive
Tapes - Measurement of elongation under static load |
|
AFERA/4015 |
EN 1945:1996 - Self Adhesive Tapes
- Measurement of Quick Stick |
|
GL3/P05R |
EN ISO 9665: 2000 - Adhesives -
Animal Glues - Methods for sampling and testing |
|
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|
Air Freshener Gels |
|
|
GEL2/P05R |
Determination of gel strength by
penetration with a cylinder probe |
|
Alginate |
|
|
GL7/APR |
Measurement of the setting time of
sodium alginate gel at a constant temperature |
|
Breath Strips |
|
|
BSTRIP/FSR |
Comparison of the film burst
strength of fresh and 13 day old breath strips |
|
Drug Release Films |
|
|
DRUGFILMBURST1/FSR |
Comparison of the film burst
strength of two pharmaceutical drug release films |
|
DRUGFILMRELAX1/FSR |
Comparison of the film relaxation
properties of two pharmaceutical drug release films |
|
DRUGFILMRES1/FSR |
Comparison of the film resilience
properties of two pharmaceutical drug release films |
|
Gelatine |
|
|
GL1/P05R |
Determination of bloom strength as
a means of monitoring effects of quality, concentration and
processing methods of gelatine (BS757) |
|
GL4/P05 |
Determination of gel strength
(Bloom Value) of gelatin according to the Gelatin Manufacturers
Institute of America (GMIA) testing standard |
|
GL5/P05R |
Determination of bloom strength of
gelatine according to the International Standard (ISO 9665 Adhesives
- Animal glues - Methods of sampling and testing.) |
|
GL8/APR |
Measurement of the melting
temperature of gelatin gel |
|
LEAFGEL1/FSR |
Comparison of the burst strength
of dry and soaked leaf gelatine |
|
Nori |
|
|
NORI/FSR |
Measurement of the burst strength
of nori (dried sheet seaweed for sushi) |
|
Pectin |
|
|
GL3/P05R |
Comparison of rupture force and
brittleness/elasticity of three gel formulations as a means of
monitoring effects of quality, concentration and processing |
|
GL9/APR |
Measurement of the setting
temperature of pectin gel on cooling |
|
Rice Paper |
|
|
RICEPAPER1/FSR |
Measurement of the burst strength
of rice paper |
|
Silicone Gel |
|
|
GL6/P025 |
Several characterisation methods
for assessing silicone gels |
|
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|
Chicken |
|
|
CHIC1/KS |
Comparison of shearing force of
diced vs. sliced chicken breast |
|
CHIC2/KS |
Measurement of the
firmness/toughness of chicken nuggets using a 5-bladed Kramer Shear Cell |
|
Ham |
|
|
HAM1/KS |
Comparison of shearing force of
canned formed vs. reformed ham using a 5-bladed Kramer Shear Cell |
|
Pate |
|
|
PAT1/P10 |
Comparison of firmness of full-fat
and reduced-fat pate |
|
Sausages |
|
|
SAU1/WBB |
Cutting force of hot dogs using a
Warner-Bratzler Blade |
|
SAU2/WBB |
Comparison of cutting force of
frankfurters vs. chorizo sausage using a Warner-Bratzler Blade |
|
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Gnocchi |
|
|
GN1/P100 |
Firmness comparison of two brands
of gnocchi by compression |
|
Lasagne |
|
|
PTA1/3PB |
Comparison of breaking
stress/strength of 3 types of dry lasagne using a three-point bend test |
|
PTA4/PFS |
Comparison of pasta stickiness
cooked in hard and soft water |
|
PTA5/NPLT |
Assessment of the tensile strength
and extensibility of three types of cooked lasagne |
|
Noodles |
|
|
NOO1/SPR |
Comparison of elasticity (or
'tensile strength') of noodles |
|
NOO2/P35 |
Comparison of hardness and
adhesiveness of noodles using a cylinder probe |
|
Pasta Shapes |
|
|
PAST1/KS |
Comparison of firmness of four
pasta types |
|
Rice |
|
|
RIC1/P35 |
Comparison of hardness and
stickiness of four varieties of cooked rice |
|
RIC2/P40 |
Comparison of the firmness of the
rice grains of two types of rice puddings |
|
Spaghetti |
|
|
PTA2/SFR |
Determination of the breaking
strength of dry spaghetti using a Spaghetti Flexure Rig |
|
PTA3/LKB |
Determination of pasta firmness
using the AACC (16-50) Standard method |
|
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|
Dehydrated Cat food Pellets |
|
|
CTF1/P35 |
Comparison of hardness of pellets
by compression |
|
Dog Dentasticks |
|
|
DENT1/A3PB |
Measurement of the hardness and
resistance of dog ‘dentastix’ to bend or snap |
|
Wet Cat food |
|
|
CTF2/OTC |
Measurement of extrusion force of
cat food as indication of firmness/toughness |
|
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|
Alginate Raft |
|
|
ALGRAFT1/ARH |
Assessment of the Strength of
Alginate Rafts - according to the British Pharmacopoeia |
|
Dental Abrasive Strips |
|
|
DENTALSTRIPS1/ATR |
Comparison of the abrasive and
frictional properties of four dental abrasive strips |
|
Drug Release Films |
|
|
DRUGFILMBURST1/FSR |
Comparison of the film burst
strength of two pharmaceutical drug release films |
|
DRUGFILMRELAX1/FSR |
Comparison of the film relaxation
properties of two pharmaceutical drug release films |
|
DRUGFILMRES1/FSR |
Comparison of the film resilience
properties of two pharmaceutical drug release films |
|
Gel Capsules |
|
|
GCP1/P2 |
Comparison of rupture force and
elasticity of four gel capsule types by penetration with a 2mm
cylinder probe |
|
GCP2/CLT |
Assessment of the tensile strength
and extensibility of two types of gelatine capsules |
|
Medical Adhesive Tape |
|
|
MAT1/P025 |
Comparison of adhesiveness of
medical adhesive tapes by testing with a ball probe through a
multi-hole indexing system |
|
Mucoadhesives |
|
|
MUCO1/MUC |
Measurement of Mucoadhesion of
Tablets, Gels, Powders & Films |
|
Suppositories |
|
|
SUPP1/P2N |
Comparison of hardness of
different formulations of suppositories by penetration with a 2mm
Needle probe |
|
Syringe |
|
|
SYRINGE1/SAE |
Assessment of the expellation
force of washing-up liquid and water from a 10 ml Luer-Lok Tip syringe |
|
Tablets |
|
|
TAB1/P25 |
Failure behaviour of tablets due
to diametral compression using a cylinder probe |
|
TAB2/TCA |
Measurement of tablet coating
adhesion force |
|
BILAYER1/BTS |
Comparison of the
fracture/separation properties of two sizes of bi-layer tablet |
|
Tablet Granules |
|
|
GRN1/P25 |
Compressibility of tablet granules
using a cylinder probe |
|
Transdermal Delivery Systems |
|
|
PCH/P025 |
An investigation into the
adhesiveness of transdermal delivery patches by probing with a ball
probe through a holed plate |
|
TRANS1/P1S |
Comparison of adhesive properties
of transdermal tapes using a 1" ball probe (Avery Adhesive Test) |
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|
Crisps & Chips |
|
|
CSP1/OTC |
Comparison of textural qualities
of crisp samples by bulk compression using an Ottawa cell |
|
DOR1/CFS |
Fracturability of Tortilla Chips |
|
SNK1/KS5 |
Measure of fracturability of an
extruded snack sample using a 5-bladed Kramer shear cell |
|
CHIP1/MC |
Firmness measurement of
chips/french fries with multiple chip rig |
|
Dips |
|
|
DIPS1/P25 |
Comparison of penetration forces
and consistency of 3 types of dips using a cylinder probe |
|
DIPS2/P25 |
Comparison of the penetration
forces and consistency of full-fat and low-fat houmous using a
cylinder probe |
|
DIPS3/P25 |
Comparison of the penetration
forces and consistency of full-fat and low-fat tzatziki using a
cylinder probe |
|
Ketchup |
|
|
KCH1/BEC |
Comparison of consistencies of two
brands of tomato ketchup by back extrusion |
|
Nutrition Bars |
|
|
CHOC2/P4 |
Resistance of chocolate nutrition
bars to penetration at different shelf life stages |
|
Nuts |
|
|
NUT1/CKB |
Exterior and interior hardness of
almonds using a craft knife |
|
Pickle |
|
|
PIC1/KS |
Measurement of the firmness of
pickle using a 10-bladed Kramer Shear Cell |
|
Pizza |
|
|
PIZ1/PT |
Comparison of tensile toughness of
oven baked and microwaved pizzas |
|
Popadoms |
|
|
POP1/OTC |
Comparison of textural qualities
of two brands of mini popadom by bulk compression using an Ottawa cell |
|
Prawn Crackers |
|
|
PRAW2/OTC |
Comparison of textural qualities
of two brands of prawn cracker by bulk compression using an Ottawa cell |
|
Pretzels |
|
|
PTZ1/3PB |
Measurement of the hardness and
fracturability of pretzel sticks |
|
Spreads |
|
|
SPRD1/SR |
Comparison of
spreadability/firmness of vegetable extract spread |
|
SPRD2/SR |
Comparison of
spreadability/firmness of chocolate spread at storage temperatures of
5°C and 20°C |
|
SPRD3/SR |
Comparison of
spreadability/firmness of luxury and economy Lemon curd |
|
SPRD4/SR |
Comparison of
spreadability/firmness of peanut butter (smooth) |
|
GEL4/P1R |
Measurement of gel strength,
rupture force, brittleness/elasticity and adhesiveness of a marmalade formulation |
|
Spreadability/Softness of cheese spread |
|
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|
Compressed Face Powders |
|
|
SHAD1/P2 |
Comparison of hardness or 'cake
strength' of two eyeshadows |
|
Lipstick |
|
|
LIP1/P2N |
Comparison of hardness of two
different lipstick batches by penetration with a 2mm needle probe -
according to ASTM Standard method D 1321-95 |
|
LIP2/LC |
Comparison of bending force of
lipsticks at 2 storage temperatures using a Cantilever Test |
|
LIP3/P2N |
Comparison of hardness of two
different lipstick batches by penetration with a 2mm needle probe- an
adaptation of ASTM Standard method D 1321-95 |
|
Moisturising Cream |
|
|
CRM1/BEC |
Comparison of consistencies of
three moisturising creams by back extrusion |
|
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Deodorant |
|
|
DEO1/P2 |
Comparison of hardness of two
different formulations of deodorants by penetration with a 2mm
cylinder probe |
|
New Item |
|
|
Petroleum Jelly |
|
|
PET1/SR |
Spreadability/Softness of
petroleum jelly stored at 5°C and 25°C |
|
Shampoo |
|
|
SHA1/BEC |
Comparison of consistencies of two
shampoos by back extrusion |
|
Soap |
|
|
SOA1/P2 |
Comparison of hardness of two
different types of soap bars by penetration with a 2mm probe |
|
Toothpaste |
|
|
TPT1/TER |
Comparison of toothpaste firmness
/ 'force to extrude' of two toothpaste formulations |
|
Wax |
|
|
WAX1/45C |
Comparison of hardness of two wax
types by penetration with a cone probe - according to ASTM Standard
method D937-92 |
|
WAX2/P1S |
Comparison of stickiness
properties of two types of soft moulding hair wax using a 1"
ball probe |
|
WAX3/P1S |
Measurement of the stickiness
properties of hair removal wax with a spherical probe |
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|
New Item |
|
|
Hypodermic Needles |
|
|
NEED1/TG |
Comparison of sharpness of
hypodermic needles by penetration through a rubber stopper |
|
Metered Dose Inhaler |
|
|
INH1/IS |
Assessment of inhaler performance
using an inhaler support and a hemispherical probe |
|
Transdermal Delivery Systems |
|
|
PCH/P025 |
An investigation into the
adhesiveness of transdermal delivery patches by probing with a ball
probe through a holed plate |
|
TRANS1/P1S |
Comparison of adhesive properties
of transdermal tapes using a 1" ball probe (Avery Adhesive Test) |
|
Syringe |
|
|
SYRINGE1/SAE |
Assessment of the expellation
force of washing-up liquid and water from a 10 ml Luer-Lok Tip syringe |
|
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|
Hair Gel |
|
|
GEL5/BEC |
Comparison of consistencies of two
types of hair gel by back extrusion |
|
Hair Mono Filament |
|
|
HMF1/TG |
Comparison of the tensile strength
of natural and synthetic hair mono filaments |
|
Hair Tress |
|
|
HAIR2/HCR |
Comparison of the combability of a
hair tress treated with different hair products |
|
New Item |
New Item |
|
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|
Aluminium Foil |
|
|
FOIL1/FSR |
Comparison of the burst strength
of standard and extra thick aluminium foil |
|
Bubble Wrap |
|
|
BUBBLEWRAP1/P35 |
Comparison of the crush resistance
and resilience (recovery) of three types of bubble wrap tested in compression |
|
Gels |
|
|
GEL2/05R |
Determination of gel strength by
penetration with a cylinder probe (air freshener gel) |
|
GL6/P025S |
Several characterisation methods
for assessing silicone gels |
|
Leather |
|
|
Adhesive Bond Strength (180) |
|
Lastometer or Ball Burst Test |
|
A Test For Bagginess and Computer
Lastometer Test |
|
Loop Test for Softness |
|
Tensile Test |
|
Tear Strength Test |
|
Packaging Film |
|
|
PCKG1/FR |
Comparison of stiction and
friction of two packaging sheet types using a friction rig (based on
ASTM D1894) |
|
PCKG2/FR |
Comparison of stick-slip and
friction of three foam types using a friction rig |
|
Packaging Seals |
|
|
SEAL1/TG |
Measurement of seal strength of
ribbed heat-sealed foil packaging |
|
PEEL1/PS |
Measurement of peel strength of a
container lid seal using a Peel Strength Test Rig |
|
Paper |
|
|
PAPER1/FSR |
Comparison of the burst strength
of 80g/m 2 and 100 g/m 2 white printer paper |
|
Polymers |
|
|
Polymers Tensile Test |
|
Shoe Soles |
|
|
Nail Penetration Resistance Test |
|
Video Tape |
|
|
Tensile Test of Video Tape |
|
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|
Lactose |
|
|
LAC1/P25 |
Hardness measurement of lactose
agglomerates by compression with a cylinder probe |
|
Tablet Granules |
|
|
GRN1/P25 |
Compressibility of tablet granules
using a cylinder probe |
|
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|
