Kneading tests

Recent advances in the application of ultrafine talc for enhanced mechanical and thermal properties have been studied [12]. A particularly important use is of finely divided filler in TPO as a flame-retardant additive. In a representative formulation, 37 parts of E-plastomer, Ml 2.0, density 0.92, 60 parts of amorphous EPR, and 4 parts of fine carbon black were dry blended, kneaded at 180°C, pelletized, and press molded into test pieces, which showed oxygen index 32 versus 31 in the absence of a filler. The oxygen index is a measure of flame retardancy. 

The change from extruder to gear pump/static mixer could potentially increase the gel count. As LDPE and LLDPE primarily find their uses in foils, laboratory scale tests are recommended to assess the impact of the proposed setup on the gel count. Extruders usually decrease the gel count by kneading the polymer. It is unclear whether the proposed setup can accomplish the same. 

Direct Substitution Method. Sulfur and asphalt were poured together at 300°F and were added to the heated aggregate at 300°-320°F. The three materials were mixed in the Hobart mixer for 2 min. Standard Marshall test samples for Marshall and dynamic stiffness tests were prepared as in the emulsification method. Bar samples for fatigue testing were prepared by kneading the mix into 3 X 3 X 12-in. bars to obtain compaction equal to the Marshall compacts. 

On site the soil type is determined by a finger test. For this the soil is moistened down to the liquid limit, then kneaded between the fingers and assessed for roughness by rubbing between the fingers, the feel of the individual granules, and deformability (degree and repeatability). 

Inclusion complex powders can be prepared by kneading with a twin-screw kneader. Among many tested flavors are o-limonene, allyl isothiocyanate (AITC), and hinokitiol, which is an antibacterial compound. The release time-courses of these flavors complexed with 3-CD are shown in Figure 1.23 under various RH values at 70°C. The retention of flavors was calculated from the molar ratio of the residual... 

The test samples were prepared by mixing the raw materials in different proportions. Water was added, in the amount of 30% by weight based on the total weight, to combine clay mixture. The clay mixture was soaked overnight to get a homogeneous mixture. The soaked mixture was then mechanically stirred and then kneaded by hands on the gypsum board. After the kneading, the clay... 

The five subjects assigned to each test configuration performed a simulated food service task (kneading ground beef) over the course of three consecutive,... 

We at BioScience Laboratories, Inc. have developed an approach to testing the antimicrobial effectiveness of food handler handwash products in a worst-case situation, which we believe will provide accurate, precise, and reliable data. It is based on the current Healthcare Personnel Handwash Evaluation published in the FDA s Tentative Final Monograph (TFM) with two exceptions [7]. First, Escherichia coli (ATCC 11229) is substituted for Serratia marcescens (ATCC 14756) as the hand-contaminating microorganism, and second, the hands are inoculated not by pipette transfer, but by hand-kneading E. co/i-contaminated hamburger. This provides a worst-case simulation of the food industry s handcleansing requirements. 

On the test day, each human subject will handle and knead a hamburger patty contaminated with E. coli for 2 minutes. This constitutes the bacterial inoculation of the hands. This first inoculation cycle is used to provide baseline inoculation recovery levels using the glove juice sampling procedure. It should be followed with a 30-second handwash using nonmedicated soap. The subject will repeat this procedure two additional times for a total of three baseline measurements, which are then averaged. 

Initial tests of microwave-supported plastification run in a test kneader, the kneading chamber of which has the same geometry as the counter-rotating twin-screw extruder, showed very good microwave transmission to the PVC to be plasticized. These tests also demonstrated that plastification is possible even at a clearly reduced kneading chamber temperature and that this clearly reduces the plastification time. 

The compaction of the soil specimens is carried out by either the double plunger method or the kneading compactor and the specimen is tested at maximum density. The test can also be carried out in undisturbed specimens extracted from the site. 

When the effects of expensive and not readily available flour constituents and/or additives are tested or a new cultivar is assessed, of which only several hundred kernels are available, a micro baking tesf is used, with 10 g flour for each baked product (cf. Fig. 15.35). If even less material is available, 2 g are sufficient. The sample is then kneaded in a mixograph and btiked in a capsule. 

A wheat dough is kneaded to the optimum and pressed, rolled or formed after a resting time of, e. g., up to 3 minutes or longer. This dough is subjected to a relatively weak shear compared with kneading. In this case, the resistance to extension is increased in tensile tests in the extensograph (Fig. 15.45). 

---