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Crunch Time: Testing Biscuit Strength with the Linkam Modular Force Stage (MFS): Week 5
We've reached the final week of our Biscuit Friday Test Series 🍪! For the past four weeks we’ve been breaking biscuits in the Linkam Modular Force Stage (MFS) using a 3-point bending test.
Last week saw the shock relegation of the chocolate oat biscuit from the top spot, with the white chocolate finger now leading the pack. But will it beat this week’s contender: the ginger biscuit? Watch the final video where we'll reveal the ultimate biscuit champion and hold the medal ceremony! 🏅
Check out the link below to learn more about the types of experiments you can do with the MFS. #BiscuitFriday hubs.li/Q02jNqwc0
Переглядів: 40

Відео

Crunch Time: Testing Biscuit Strength with the Linkam Modular Force Stage (MFS): Week 4
Переглядів 355 місяців тому
Week 4 of our Biscuit Friday Test Series and we're bringing you the ultimate test of deliciousness with the White Chocolate Finger! Each week we’re conducting weekly tests on biscuit resilience using the 3-point bending experimental mode of the Linkam Modular Force Stage (MFS). The oat chocolate biscuit has reigned supreme since week 1. This week the white chocolate finger steps up to challenge...
Crunch Time: Testing Biscuit Strength with the Linkam Modular Force Stage (MFS): Week 3
Переглядів 245 місяців тому
It’s time for this week’s thrilling Biscuit Friday challenge 🍪, our weekly evaluation of biscuit strength using a 3-point bending test in the Linkam Modular Force Stage (MFS). This week, the white chocolate biscuit is up for the challenge. But will it dunk under the pressure? #BiscuitFriday hubs.li/Q02jNqwc0
Crunch Time: Testing Biscuit Strength with the Linkam Modular Force Stage (MFS): Week 2
Переглядів 306 місяців тому
It's Friday and you know what that means - it's time for another exciting biscuit test 🍪! Every week, we’re assessing the durability of a particular biscuit with the 3-point bending feature of the Linkam Modular Force Stage (MFS)! This week, we're putting the spotlight on the milk chocolate finger. Will it hold its shape or melt in the heat? Check out the link below to learn more about the type...
Crunch Time: Testing Biscuit Strength with the Linkam Modular Force Stage (MFS): Week 1
Переглядів 386 місяців тому
Welcome to the week 1 of our Biscuit Friday Test Series 🍪. Each week we’re testing the strength of a different biscuit using the 3-point bending functionality in the Linkam Modular Force Stage (MFS). This week, we're putting a tasty chocolate oat biscuit to the ultimate test. Will it crumble under pressure or prove to be a true tough cookie? Join us on this thrilling journey as we dive into the...
Webinar: From Ancient Relics to Life on Mars. Temperature Experiments For Materials Characterisation
Переглядів 5363 роки тому
From Ancient Relics to Life on Mars: How Temperature Controlled Experiments Aid Materials Characterisation In this webinar, members of the Analytical Chemistry group at Universidad del País Vasco / Euskal Herriko Unibertsitatea (University of the Basque Country) in Leioa, Spain will present their research on how temperature controlled experiments (including Raman spectroscopy, X-ray fluorescenc...
An Introduction to the FDCS196
Переглядів 1,4 тис.6 років тому
A brief video on the FDCS196, our freeze drying stage, which is ideal for characterising your freeze drying protocols
An Introduction to the TS1400XY
Переглядів 5876 років тому
Learn more about the Linkam TS1400XY designed for ultra high temperature work and ideal for the study of melt and fluid inclusions.
Analysing Your DSC Results
Переглядів 12 тис.6 років тому
Learn more about how to use the features in LINK to get the most out of your DSC results.
Setting Up A DSC Run in LINK Software
Переглядів 9386 років тому
Learn more about how to set up a DSC run in our LINK software.
How To Prepare Your DSC Samples
Переглядів 3,2 тис.6 років тому
Preparing your samples correctly is ideal for getting accurate DSC results. Learn more about how in this video.
T96 Controller and Linkpad
Переглядів 2,7 тис.7 років тому
See our T96 controller and high resolution Linkpad for complete system control.
An Introduction to the New Optical DSC450
Переглядів 6017 років тому
A brief video on Linkam's new optical DSC450, ideal for simultaneously correlating enthalpy data with visual data.
An Introduction to the LTS series
Переглядів 3147 років тому
A brief video on our large area heating and cooling stages, optimised for isothermal sample analysis.
The Linkam Pharma Range
Переглядів 5517 років тому
Explore more of your pharmaceutical samples with Linkam.
An introduction to the HS1500
Переглядів 5187 років тому
An introduction to the HS1500
An Introduction to the Linkam Probe Stages
Переглядів 7 тис.7 років тому
An Introduction to the Linkam Probe Stages
An Introduction to the TS1500
Переглядів 2,8 тис.7 років тому
An Introduction to the TS1500
The Relative Humidity Unit, RH95
Переглядів 3617 років тому
The Relative Humidity Unit, RH95
Correlative microscopy - automated mapping of an EM grid at high resolution
Переглядів 2,3 тис.8 років тому
Correlative microscopy - automated mapping of an EM grid at high resolution
Ice Tree Linkam Stage
Переглядів 7408 років тому
Ice Tree Linkam Stage
What is Correlative Microscopy?
Переглядів 4,2 тис.9 років тому
What is Correlative Microscopy?
What is Freeze Drying?
Переглядів 307 тис.10 років тому
What is Freeze Drying?
The Linkam Bus Tour
Переглядів 51911 років тому
The Linkam Bus Tour
The Linkam Merry Christmas
Переглядів 33211 років тому
The Linkam Merry Christmas
Linkam 30 year anniversary tribute
Переглядів 60311 років тому
Linkam 30 year anniversary tribute
FDCS196 Freeze drying system.mp4
Переглядів 3,1 тис.12 років тому
FDCS196 Freeze drying system.mp4
Linksys 32 DV Temperature Control and Digital Video Capture
Переглядів 2,6 тис.12 років тому
Linksys 32 DV Temperature Control and Digital Video Capture
The Jack-O-Linkam Project
Переглядів 66912 років тому
The Jack-O-Linkam Project
FTIR600
Переглядів 2,3 тис.13 років тому
FTIR600

КОМЕНТАРІ

  • @hattricksprospecting1769
    @hattricksprospecting1769 20 днів тому

    I have been searching half my life for Chloro mineral species. I have found a substantial collection of them. Nearly the entire list of 17 very rare gold telluride minerals. Ive done an entire Microscopy of the entire life stages of the pseudomorph from the beginning stages of botryoidal seed crystallization to the changes the minerals go through losing their chloro compositions. Im so far along in my research im like damn i need to watch this happen live creating a rapid decay atmosphere under a microscope. Wanting to watch everything change using heat to speed time a thousand fold. Then I looked up if there is any high temperature microscopes and found this. My wage increases are rapidly making gains so im sure very soon one day I will be able to afford this stage.

  • @eydum3948
    @eydum3948 7 місяців тому

    I really liked the explanation. I originally watched a video called 'How to Build a Freeze Dryer' and got alot of the information on this topic then came here and this cleared up nuances I noticed and misunderstandings The first video primarily got me to understand and familiar with the vocabulary used in this video as well as an overview This video pretty much covered everything just not vocabulary (that would only make a difference for the average person, someone who's already familiar with this topic will not have a problem with that) Any way good video I liked it;) And byee

    • @eydum3948
      @eydum3948 7 місяців тому

      Actually now that I think about the warming it up a little bit while it is under low pressure and Frozen, the way you explained it with the visuals kind of made it seem like u were slowly burning it. Though thankfully I understood it's just bringing it to and above its current freezing point very slowly

    • @eydum3948
      @eydum3948 7 місяців тому

      Of course I still like video tho, also I know I'm 9 years late to the party:P

  • @BarlowSmith
    @BarlowSmith Рік тому

    Clear as mud in a bottom 😂

  • @nmamrol1
    @nmamrol1 Рік тому

    neat!

  • @mihai-valentincoraci4973
    @mihai-valentincoraci4973 2 роки тому

    This is a publicity stunt only with misinformation: 1. Out of 4 steps he describes 2 AND NONE are about freezing or drying just normal dehydration, known as drying. 2. Using 2 cycles of heating in a "Freeze-dry" process really? 3. NO REAL INFORMATION and even more the crystal size is clearly wrong.

  • @jerrykates4601
    @jerrykates4601 2 роки тому

    where I come from under skin control has begun we are screwed

  • @RedfishCarolina
    @RedfishCarolina 2 роки тому

    So, it's induced, extreme freezer burn.

  • @nardsbalanggai5571
    @nardsbalanggai5571 2 роки тому

    Please sent price qoutation of freeze drying we buy 2 units thanks

  • @nardsbalanggai5571
    @nardsbalanggai5571 2 роки тому

    Please send complete processing package with qouyation price I buy the system thanks

  • @renanlecaro
    @renanlecaro 2 роки тому

    I'm not sure of how i ended there, but it's always surprising how many things are needed for our modern world to work.

  • @cuentas217
    @cuentas217 2 роки тому

    I love this because he's a great drawer but like everyone, letters escape

  • @dahcari6548
    @dahcari6548 2 роки тому

    Hi linkamscientific, I have question about Freeze Drying, By the way, Why the original SHAPE of product is kept after the process finished ? I hope I would receive your answer soon. Thanks linkamscientific, so much.

  • @josephzerbe2945
    @josephzerbe2945 2 роки тому

    Very informative great job!

  • @WH6FQE
    @WH6FQE 2 роки тому

    And the cost of freeze drying for experiments is why I invested in a home freeze dryer for a fraction of the costs that doesn’t use liquid nitrogen.

  • @toddr.4630
    @toddr.4630 3 роки тому

    Some things ,,,,,,,,,,,,,,,,,,,, I'll just never understand 🤔✌️

  • @karuthalanchannel
    @karuthalanchannel 3 роки тому

    ua-cam.com/video/1sp9XeLxGn8/v-deo.html

  • @shabanaebrahim6825
    @shabanaebrahim6825 3 роки тому

    Do you provide any certificate for attending the program? I have attended this class on 17th February 2021.

  • @stevet8121
    @stevet8121 3 роки тому

    I was watching him draw and didn't hear a word he said.

  • @RunningFreeForeverFree
    @RunningFreeForeverFree 3 роки тому

    What a great video. Your a great artist too!

  • @kedmond
    @kedmond 3 роки тому

    This was really helpful, thank you.

  • @everyone210
    @everyone210 3 роки тому

    Inspiring in easy words gives many knowldge thanks sir

  • @KevinWorrell
    @KevinWorrell 4 роки тому

    Faster freezing = smaller ice crystals Slower freezing = larger crystals and greater disruption of material

  • @nhglobalnitahinduja
    @nhglobalnitahinduja 4 роки тому

    We are manufacturing and marketing of freeze dried food Whatsapp +91 9726682497

  • @tobuslieven
    @tobuslieven 5 років тому

    It would be great to know what the value of the ultimate tensile strenght was.

  • @gernblenstein1541
    @gernblenstein1541 5 років тому

    Start at 0:21, set playback speed to 2X. Otherwise, I get it.

  • @DibyaJyotiMondal
    @DibyaJyotiMondal 5 років тому

    Sir I want this software, how can I get this online?

  • @joebuddy7717
    @joebuddy7717 5 років тому

    Haha, thought this was very funny, nothing to do with FD. TV Add in 80, man goes into library and asks for a book by J R Hartley, Librarian says "we can hold it for You, "What's the name". The man replied J R Hartley. (seems like I'm not the only old fogey around here).

  • @Docstantinople
    @Docstantinople 5 років тому

    Now I’m just sitting here wondering if we can freeze dry a human being

    • @CornKaine
      @CornKaine 5 років тому

      I would pay to see that

    • @daudman675
      @daudman675 5 років тому

      Must slice 1st

    • @JulieTiger
      @JulieTiger 4 роки тому

      We can and we do!... google "green burials" ... they're very expensive and sketch in legal eyes, but it's a damn cool process.

  • @williamkusnanto2948
    @williamkusnanto2948 5 років тому

    I think, you must revise the video about the slow freezing and fast freezing. slow freezing make it bigger crystal ice so the water is easy to remove

  • @chriss.3479
    @chriss.3479 5 років тому

    Terrible explanation of something so simple

  • @yutingcheng9269
    @yutingcheng9269 5 років тому

    For more information on process Freeze Dryer, please click here:www.vacuumfreezedryer.cn/newsshow_48.html

  • @MarcassCarcass
    @MarcassCarcass 5 років тому

    If you're just bringing the content down to the triple point, all the water is not really frozen, so how can you truly say that you're freeze drying something?

  • @MarcassCarcass
    @MarcassCarcass 5 років тому

    So freeze drying does destroy some of the nutrient content in food because of the size of the crystals? What factors give one smaller ice crystals, causing less damage?

    • @daudman675
      @daudman675 5 років тому

      In slow freezing the water extracted out from the cells of the product causing this damage , but this not happen in fast freezing

  • @vincenzoesposito3766
    @vincenzoesposito3766 5 років тому

    if you want to find out more: www.lyophilizationworld.com/blog

  • @mh-on7fp
    @mh-on7fp 6 років тому

    Great video, love the drawing!

  • @m.r.b.806
    @m.r.b.806 6 років тому

    This is a very poor description that does not even address each of the four steps it originally laid out.

  • @hugogutierrez2117
    @hugogutierrez2117 6 років тому

    Fyi, the origins of freeze drying can be traced back to the 15th century, where a rudimentary form of freeze drying was used by the Incas.www.freeze-dry.com/2015/09/29/history-of-freeze-drying/

  • @Nucleusneetshorts
    @Nucleusneetshorts 6 років тому

    I can't hear you speak loudly

  • @KhaLed-pb4pu
    @KhaLed-pb4pu 6 років тому

    man your accent is sooo faked, stop trying.. just relax and speak

  • @Woodscraps-lr5vz
    @Woodscraps-lr5vz 6 років тому

    Good job on this video. The explanation was well done.

  • @InFlorida4252
    @InFlorida4252 6 років тому

    My Facebook Group is called, Betty's . If you would like to learn more about using them from experienced owners, come check us out. facebook.com/groups/BettysHarvestRightFreezeDryersGroup

  • @RinaMaster77
    @RinaMaster77 6 років тому

    your voice makes me feel like I need to catch my breath.

  • @namratak9620
    @namratak9620 6 років тому

    Can u please show how to run a sample at 45° n save it using all the parameters like °/min,temp,time,delaypics in secs On linkam hotstage 420 probe

  • @finewine7253
    @finewine7253 7 років тому

    Que?

  • @StaatsBrad
    @StaatsBrad 7 років тому

    Has anyone purchased the newer generation Harvest Right Freeze Dryer? My friend has an old one the I'm just not sure I want to drop that amount of money. Whew!!!!

  • @dakotablanks2893
    @dakotablanks2893 7 років тому

    no worries mte well have this food forever -marvin

  • @myfaceisenflamed
    @myfaceisenflamed 7 років тому

    There's an error here. Fast freezing leads to small crystals, while slow freezing makes large crystals. Usually.

  • @PiranhaFisher
    @PiranhaFisher 8 років тому

    I understand the microphone tastes good but you need to keep some distance to sound clear in the video

  • @TrevorLever
    @TrevorLever 10 років тому

    Excellent! Clear, accurate and entertaining.

  • @TheAminadz
    @TheAminadz 10 років тому

    thanks very easy to inderstand and memorize