Scientific look at christmas treats

hello good morning good evening everybody thank you very much for attending our webinar well it's the last webinar this year and today we will talk a little bit about typical holiday season samples so when uh we look at our presentation just a second I have a little presentation here when we look at our presentation um you see typical samples like German blue Vine or chocolate um and we have prepared something here in our laboratory or in our video studio uh in order to show you something what can be done with this technique so um one thing we are going to measure is the viscosity of of uh of red wine uh so for that we have here the pv5 and to IIs and we will show it together with our new visco pilot software uh for the measurement of the surface tension with the denoy ring we have the TD5 and um we will measure the surface tension of blue v and on the left side you see our LS a 100 and uh we are going to measure the reability of glue wine on a little piece of chocolate uh typical things you have in the Christmas season well let's look at our presentation again and um see what uh we have so let's have a look here at the at our our wine um so um all but that's will be the sample um right let's prepare so basically this is what we are going to see today this is one sample and uh this one is the specific chocolate cake we are going to measure in terms of wetability so next thing is that we will prepare the samples we have prepared it a little bit in advance to make this session uh easier and let's look at our capillaries and what our capillaries are doing right and uh at the moment we do not see anything so now we go to our software as we do not see the sample here and let's switch to our software right so now we have here the visco pilot um I prepared it a little bit and here you can see some old results and let's go I have also prepared a recipe uh for the specific samples let's look into the details of uh this recipe um I have selected um the sample name uh the device type what type of capillary I use capillary size one pump pressure red wine is a little bit more viscous than water indeed uh over pumping time pause time and so on pre-measurement is one main measurement are three standard deviation is 1.1 second and I want to measure of course a relative viscosity to water because that's a key what is the difference between water and wine and um well that's it that's my recipe here and uh simply let's start the measurement um go to start job now I can type in the sample name here so that's blue wine operator that's me description and recipe is of course this one I just described a second ago now we press next we the I with right was all already selected so now I have select the right capillary there are both type one in both of the IIs here so that's not uh too too demanding um so now I can press next I get a summary of my um parameter and now I can press start and now we can look at the capillary again and uh see that um the red wine is p pump into the capillary the pump pressure of 14 seems to be just right and um with a little luck we see also that the 05 second over pump time leads to a situation that uh the liquid is exactly in the small buffer uh ball above the measuring ball and uh that's what um if we look in our software we see that the iris is very well able to detect the dark red uh wine so it starts to measure and well this measurement is running and that is actually the pre-measurement well this will take a while the measurement time is about 140 seconds uh per run I have selected one pre-measurement and three main measurement so that will take a second well um let's uh let's let's switch to uh the next experiment so the next experiment we are going to perform will be the surface tension measurement so of course surface tension of red wine is very very important because wetability on a white shirt or on a table desk uh on a desk clothes or something like that is quite crucial and uh well if it wets well uh you have a problem in cleaning so wetability of wine is quite important so let's have a look at the surface tension of that now switch to a different view because here we have our uh sample for the red wine I poured some red wine already into uh the sample H into into the sample Beaker which allows us uh to start with a measurement right away let's switch to the software so for this one we use the surface meter software for the tensometer so we create a a new well I already created a new measurement I can rename it and I can call it gline to identify it uh afterwards 01 01 on the right side I have my operation panel uh that's visible here right away um in the settings I should reduce the standard deviation a little bit to speed up things let's say to 1% and well um give it a waiting time no uh maybe 2 seconds and then I go back to the start measurement and I can start the measurement so now the platform is moving upward um looking looking at uh the video uh looking at the camera we see what's happening here on the software we see the green line which is showing us the position of the sample stage the red line is giving us the signal from the balance or the weight or the force here in this particular case and we see we see the same thing here on the table on the top right side we see we see the Z position we see the weight and the time and uh in a second uh on the top Corner uh you see that uh the ring will touch the liquid and then slowly move out of it let's have a closer look in here and you see how the Lamela is formed uh you see it also on the data that the force is slightly increasing until it reaches the maximum on the right side you see that the maximum is around 7 600 something so the surface tension of red wine is significantly lower than uh for water so on on the data uh on on the result window we already see some first result so it's 46.15% a couple of measurement until where we have defined that it's doing five measurements so it's doing five measurements the standard deviation is very very low it's 0.02 and now the measurement is finished and the average surface tension of this particular red wine or blue Vine is 46.4 let's have at the same time a look at uh our um measurement at um the capillary we see that this measurement is still ongoing um so it's flowing down uh very slowly uh the measurement time here is about if we look in our software and use the mouse over we see that the measurement time of the pre-measurement had been 182 seconds and we see that the prediction or the total time which we need for this particular measurement is 899 seconds well we use the time and switch to the next experiment and the next experiment is um the surface is the reability measurement for this experiment we have here a third setup and you might or might not see it okay move the whole set up a little bit and you see that we here have the little sample which is a piece of chocolate and uh basically we are going to measure uh the wetability of glue vine on this particular sample um let's let's switch to our surface meter software in the surface meter software you see let's say all relevant parameters um which you have to know that means uh you see the needle I can move it up and down and this is the needle um we can also reduce the brightness a little bit we see basically the sample which is in this case our piece of chocolate and well let's let's let's let's uh do a test um let's put this sample on here so it's touching the sample we are creating small droplet and okay right here we have a slightly curved Baseline so it's a good opportunity to use our curv Baseline feature so we use um two positions here and use the third one to fix or to match exactly the curvature of this piece of chocolate in this case and that's it now we select the method let's say we use the true drop method and uh we can start the measurement we can also um do a batch computation by getting several measurement so we could let's say observe the time de Behavior here um let's uh take another sample just to identify whether all pieces of of chocolate are ident identical let's use this one uh first we see it's a little bit smaller that's bad and um right now let's uh create a new drop let's adjust um the Baseline in a way that it will presumably fit the sample in the best possible way it's still it's already it's still a curved Baseline here um we will reduce the bch computation speed um to a lower frequency let's say we reduce it to 2 Herz and we are measuring for 30 seconds as we want to observe the time dependent behavior and now we create this red wine droplet or we create a little droplet and then move it down very carefully to the surface until it's touching right and now we can perform the measurement of this uh red wine on this piece of chocolate let's look at the diagram and we see that we started at a rather high surface contact angle where's the contact angle mean here here's a contact angle and we see that let's say due to the probably it's either the drop which is evaporating so keep in mind it's a wine and it contains 11% alcohol and or whether the wine is dissolving something in the chocolate that's uh the a good question but anyhow we see a Time dependent Behavior here um right from the beginning when the drop touches the surface to let's say after one and a half minute or 30 seconds whatever we defined in the batch computation settings so this gives us a good idea of the wetting behavior of different liquids in this case red wine or chocolate uh there's also some industrial application available um let's say one of our customers in in Belgium is actually using our LSA 60 in this particular case package one with an automatic dozing system to optimize the wetting behavior on um of chocolate on on on some kind of Bakery on on croissant in order to let's say uh make sure that the chocolate sticks actually to the p or chocolate cant or whatever so this is an industrial product and in this case it's one of the biggest companies producing these kind of food in in Belgium uh it's a huge market and for Fine Food this is very very important to have a product so these kind of interactions is not uh is are real interactions and people are interested in doing that well let's look into the software what the visco pilot is doing to see how the viscosity of the GL glue Vine uh behaves let's switch to our visco pilot software um we still um have some measurements uh ahead of us so um we see that the average measurement time is about 180 something seconds um that's approximately 90 seconds to go right here we see the progress of this measurement so in approximately 1 minute we will uh see um our result and on the video on the top on the bottom right uh you see how the liquid is flowing through the sample uh through the capillary so we are half through here right well we just take a look at that in a second but that's basically what I want to show you that with a typical samples uh well you deal uh during the holiday season you can do some interesting measurements and there are some interesting parameters coming to the viscosity of wine which is important for the taste so there are certain additives which might be added to the wine like carboxy methy cellose in order to um stick or to allow the wine to stick a little bit longer on your tongue it's a very very small concentration which is changing the interactions um between the wine and the tongue and enhancing The Taste or when it comes to surface tension it's a pretty practical wetability problem of if you spill some wine or if you're looking at the wetability of different liquids on either chocolate or chocolate on other things that's a typical application in the food industry where want to mix certain topics well let's look at the software to finish that to finish that point um so apparently it's uh already finished uh well this is uh the result what we see everything is within uh the given tolerance so all the three bars of our three main measurements are green by now and I can press accept here and consequently I have this result in my database which is exactly this one well thank you very much for this little uh webinar concerning different me measurements which we typically or which you might typically do during the holiday season I wish you some happy holidays have some days off and I hope to see all of you next here again thank you very much bye-bye well I forgot something um the good part is you can eat this bye