Test Method for Brookfield Viscosity of Gelatin Gelatin is a natural protein extracted from the bones or skins of animals (such as cattle and pigs). It has no fixed structure, but is soluble in hot water and forms a gel upon cooling. It is commonly used as a thickener in food products (e.g., jelly, yogurt) and also has numerous applications in the pharmaceutical and cosmetic industries. Experimental Purpose The main objective of testing the Brookfield viscosity of gelatin is to quantify the flow characteristics of gelatin in aqueous solution, which is a core indicator for evaluating gelatin quality and directly relates to its suitability in food, pharmaceutical and other fields. Generally, a higher viscosity indicates a larger molecular weight and better quality of gelatin, enabling the formation of a firmer gel. Quality Control: To ensure that gelatin complies with specific industrial standards (e.g., pharmaceutical or food grade) and prevent substandard products from entering the market. Performance Prediction: To predict the performance of gelatin in practical applications (such as jelly setting and capsule formation) based on viscosity values. Research & Development and Comparison: To provide a scientific basis for new product development and the performance comparison of different batches of gelatin. Experimental Sample and Instruments Experimental Sample: Gelatin Experimental Instruments: ST-19A Digital Display Brookfield Viscometer, compliant with QB 2354 Experimental Procedures 1.Instrument Calibration：Turn on the super thermostat to stabilize the water temperature in the viscometer jacket at 60 ± 0.1℃. Check that the capillary tube is clean and free from residual air bubbles. 2.Solution Transfer：Pipette 10 mL of the gelatin solution and quickly pour it into the viscometer funnel, ensuring the liquid level is 2–3 cm above the upper graduation mark. Tap the wall of the funnel gently to remove air bubbles, then adjust the liquid level precisely to the upper graduation mark. 3.Viscosity Measurement：Start the stopwatch and record the time (t, in seconds) for the solution to flow from the upper graduation mark to the lower graduation mark of the capillary tube. Repeat the measurement three times and take the average value to reduce errors. Experimental Results The Brookfield viscosity of the Type A bone gelatin is 3.3 mPa·s, which is higher than the required value of 3.2 mPa·s for Type A gelatin. Therefore, this sample meets the standard for pharmaceutical gelatin.  

Test Method for Vacuum Distillation Range of Wax Oil Wax oil is a colorless, transparent, semi-solid or liquid substance obtained from petroleum, animal fats or vegetable oils through processes such as refining, decolorization and deodorization. It is mainly composed of macromolecular alkanes including cerane, isopentane and n-pentane, together with a small amount of low-molecular alkanes. It features high melting point, low viscosity and low volatility, and is widely used in candle making, cosmetics, pharmaceuticals, food packaging, lubricating oils, polishing agents and other fields. Experimental Purpose As a heavy petroleum product, the determination of the distillation range of wax oil is of great industrial significance. ①To evaluate its light and heavy component distribution and evaporation performance:As a complex mixture, wax oil has no fixed boiling point. Determination of its distillation curve can directly reflect the proportion of light and heavy components, demonstrate its vaporization characteristics at different temperatures, and thus evaluate its evaporation performance. ② For product quality assessment and process optimization:In the petroleum refining process, wax oil is often used as feedstock for secondary processing units such as catalytic cracking and hydrocracking. Determination of its distillation range provides key feed parameters for the process, helping to adjust reaction temperature, pressure and catalyst activity, so as to optimize product quality. In addition, distillation range data can reflect key physical properties such as viscosity, calorific value and molecular weight. Judging the distillation range width or final boiling point can identify the composition of wax oil and evaluate its product quality. ③ To provide a basis for engineering design:The distillation range data of wax oil serves as the foundation for designing distillation units (such as vacuum distillation towers) and conducting thermodynamic calculations. It helps to determine operating conditions including the number of theoretical plates and reflux ratio required for separating different components, providing necessary engineering parameters for industrial production. Experimental Apparatus ① SD-0165 Vacuum Distillation Range Tester ② Auxiliary materials: unglazed porcelain rings, vacuum grease, chemically pure anhydrous calcium chloride, cleaning solvent, etc. Experimental Procedures ① Inspect the instrument and all vessels to ensure they are dry and free of contamination, then connect the power supply. ② Take the sample and perform dehydration treatment. Weigh or measure 100 mL or an equivalent mass of the sample, and transfer it into a clean distillation flask containing porcelain rings. Record the temperature at which the sample is measured, then place a thermometer at the center of the distillation flask neck. ③ Start the vacuum pump, close the vent valve, check the airtightness of the system, and adjust the vent valve to achieve the required residual pressure for the test. ④ Apply heat. During distillation, control the time from the initial boiling point to 10% distillate recovery to be no more than 6 minutes; control the distillate recovery rate at 4–5 mL per minute between 10% and 90% recovery. At 90% recovery, one final adjustment of heating intensity is permitted to ensure the time from 90% to the final boiling point does not exceed 5 minutes. ⑤ Record the temperature and distillate percentage in accordance with the requirements of the sample technical standard, and simultaneously record the residual pressure and time. The fluctuation of residual pressure during distillation shall not exceed 0.5 mmHg. ⑥ Stop heating when distillation reaches the final boiling point. Remove the thermal insulation cover, allow the thermometer to cool naturally to below 100℃, then slowly vent the system. After the mercury vacuum gauge returns to its original position, stop the vacuum pump. ⑦ Convert all measured temperatures under vacuum to equivalent temperatures at atmospheric pressure using the atmospheric-vacuum temperature conversion chart. Repeat the experiment 1 to 2 times. Experimental Results and Analysis After testing and analysis, the distillation properties of the wax oil are determined as follows: Initial boiling point: 275℃ 50% recovery temperature: 396℃ 95% recovery temperature: 448℃ The results meet the applicable petroleum product standards.

Determination of Paraffin Penetration Overview   Paraffin is a hydrocarbon mixture extracted from certain distillates of petroleum, shale oil or other bituminous mineral oils. Its main component is solid alkane. It is odorless, tasteless, and appears as a white or pale yellow translucent solid. With excellent sealing, insulating and lubricating properties, it is widely used in food packaging, cosmetics, pharmaceuticals, candle manufacturing, industrial lubrication and other fields.   Purpose of the Experiment   The penetration value of paraffin can determine its hardness, viscosity and service performance (the higher the penetration value, the softer the paraffin and the stronger its fluidity), providing a key basis for production quality control and application selection of paraffin. This experiment is carried out in accordance with GB/T4985 Determination Method of Paraffin Penetration. The SH017A Automatic Paraffin Penetration Tester is designed and manufactured in compliance with this standard, enabling accurate and efficient testing.   Experiment Procedure Experimental Samples and Instruments Experimental Samples: Paraffin samples to be tested Experimental Instruments: SH017A Automatic Paraffin Penetration Tester Auxiliary tools including sample cups and cleaning reagents Operating Steps Carefully fill the sample cup with the paraffin sample to about 2mm above the cup rim. Vibrate the sample cup on a flat table for 5 minutes to remove air bubbles, and then scrape the surface of the sample flat. Place the sample cup on the bracket in the water bath of the instrument, set the constant temperature at 25℃±0.5℃, and let it stand at constant temperature for 24 hours. Click the touch screen of the instrument to log in to the operation interface, and adjust the tip of the needle to just contact the sample surface through the fast lifting and fine-tuning functions. Enter the parameter setting interface, input information such as sample name and sample number, and preset the number of tests. Click "Start Test". The instrument automatically completes the penetration test via the high-precision displacement sensor. After the test, it automatically calculates the average value, standard deviation and coefficient of variation, and supports automatic result printing. If continuous testing is required, you can directly click "Continue Test" for the next group of experiments without turning off the instrument.   Data Analysis and Result Evaluation   Tested by the SH017A Automatic Paraffin Penetration Tester, the penetration value of the paraffin sample is within the instrument's measurement range of 0～700 penetration units, and the measurement accuracy is controlled within ±1 penetration unit, complying with the requirements of GB/T4985 standard. The experimental results are exported to a USB flash drive in CSV or Excel format for archiving. The data shows that the sample has stable penetration and the coefficient of variation is lower than the allowable range. It can be determined that the paraffin sample meets the standards for texture uniformity and service performance.  

    Standard Procedure AOCS Cd 12c-16: Accelerated Oxidation Test for Determining the Oxidative Stability of Foods, Oils and Fats Using OXITEST Oxidation Tester     Lipid oxidation is the main factor limiting the shelf life of fat- and oil-containing foods. Various methods are available to assess the rate of lipid oxidation in foods. However, these techniques require extracting fat from food samples prior to oxidation testing. In contrast, the Oxitest instrument (Model: ST149B Oil Oxidation Tester; Origin: China; Manufacturer: Shandong Shengtai Instrument Co., Ltd.) can analyze fat oxidation in whole food samples, providing a simpler and faster method.   1. Basic Principles and Characteristics of the Instrument     OXITEST adopts the official AOCS method Cd12c-16, accelerating the oxidation process through two factors: temperature and pressure, enabling experimental data to be obtained within hours. The instrument places the sample in a high-oxidation environment, measures the pressure change in the oxidation reaction chamber of Shengtai Instrument, monitors the oxygen consumption of reactive components in the sample, and automatically generates the Induction Period (IP) value. The longer the IP value, the better the antioxidant stability of the product.     The OXITEST software supports multiple applications:   - Repeatability testing: A series of tests performed on the same sample or standard to verify its IP period and calculate the accuracy and repeatability of data. - Freshness testing: Verify the quality of different batches (e.g., the same raw material) and make comparisons. - Formula comparison: Identify a stable formula for finished products under the same conditions. - Packaging comparison: Test which packaging can keep the product fresh. - IP during aging: Obtain a downward curve of IP of the product during its shelf life. - Shelf life estimation: Predict the oxidative stability during the shelf life.   Compared with traditional methods, it saves analysis time and is specially designed for R&D, product development and quality control laboratories. Shandong Shengtai Instrument Co., Ltd. provides you with excellent analytical solutions for the oxidative stability and antioxidant capacity of foods, oils and fats.

Test Method for Aniline Point of Engine Oil Engine oil, also known as engine lubricating oil, is a binary lubricant composed of base oil and additives, with a chemical formula of mixture. Its density is approximately 0.91×10³ kg/m³. Under normal temperature and pressure conditions, it is a clear amber or dark brown liquid, featuring low-temperature operability, excellent viscosity-temperature properties, oxidation resistance and foam resistance. It is commonly used in the maintenance of various types of engines, playing the roles of lubrication and anti-wear, auxiliary cooling and temperature reduction, sealing and leak prevention, rust and corrosion prevention, as well as shock absorption and buffering. Purpose of the Experiment： In the fields of chemistry and scientific research, the determination of the aniline point of engine oil helps to assess its environmental risks; reflect the composition and purity of the oil product, and assist in judging whether the oil product complies with relevant standards and specifications; guide the selection and application of the product; evaluate its compatibility with aromatic hydrocarbon substances and high-temperature stability, so as to prevent the oil product from precipitating sediments or reacting with rubber seals during actual use, which may affect operational safety. The experiment is carried out in accordance with the GB/T 262 standard. The SD262B Automatic Aniline Point Tester manufactured by Shengtai Instruments complies with this standard and is selected for the experiment. Experimental Instruments & Samples ①SD262B Automatic Aniline Point Tester ②Auxiliary items including test tubes, aniline, sodium sulfate for industrial use, n-heptane, cleaning solvents, etc. Testing method： ①Inspect components such as the temperature sensor and photoelectric detector, and perform necessary adjustments and calibrations. ②Select the test mode according to the sample properties and set the expected temperature range. ③Inject the sample into the sample tube, avoiding bubble formation or overflow. ④Start the test; the instrument will automatically complete heating, stirring, cooling and endpoint determination with full-process intelligent control. ⑤After the test is completed, the instrument displays and stores the aniline point temperature value, and supports printing or data export. Experimental Results： Through multiple experimental tests and analyses, the aniline point of this engine oil is greater than 85°C, which complies with the standard.

Overview     Eggshell strength is one of the core indicators for measuring poultry egg quality, directly related to the economic benefits of breeding production and the safety of product circulation. As an important evaluation criterion for the production performance of breeding chickens and laying hens, eggshell strength not only affects the hatching rate of breeding eggs and the quality of chicks but also plays a decisive role in the shelf life and transportation loss rate of commercial eggs. Currently, some chicken farms suffer serious economic losses due to poor eggshell quality, which leads to problems such as transportation damage and storage deterioration. Therefore, accurately testing eggshell strength and mastering core data have become a key demand in breeding, processing, and circulation links.   Experimental Purpose     By scientifically testing the maximum pressure that eggshells can withstand, this experiment aims to accurately determine the quality grade of poultry eggs and provide data support for breeding optimization, product grading, and circulation protection. Following industry general testing standards, this experiment adopts the ST120H Eggshell Strength Tester, which integrates modern mechanical design concepts and microcomputer processing technology, featuring high precision and intelligence to achieve rapid and accurate measurement of eggshell strength.   Experimental Samples and Instruments   - Experimental samples: Chicken eggs, duck eggs, goose eggs (covering common poultry egg varieties with different shell thicknesses) - Experimental instruments: ST120H Eggshell Strength Tester (including main unit, power cord, printing paper, and supporting egg tray), cleaning reagents, and other auxiliary accessories.     Operational Steps   1. Check in advance whether the instrument's power supply matches the AC220V 50Hz standard, and ensure the ambient temperature is (20±10)℃ with relative humidity below 85% for suitable operating conditions. 2. Wash and dry the poultry eggs to be tested, place them stably on the special egg tray, and then put the egg tray and eggs together in the center of the instrument's test platform to ensure the eggs are firmly placed. 3. Connect the power supply and turn on the instrument to directly enter the test interface. Configure the test scheme by setting parameters such as test speed (default 100mm/min, adjustable as needed), sample name, and sample number via the touch screen. 4. Click the "Test" button on the main interface to start the test program. The pressure plate applies pressure steadily at the preset speed, and the system collects and displays data such as pressure and displacement in real time. 5. When the eggshell breaks, the instrument automatically determines the maximum force value, stops applying pressure, and records the data, supporting one-click printing of test results. For continuous testing, there is no need to shut down the instrument; simply place the next sample and click "Continue Test". 6. After the experiment, click the "Return" and "Zero" buttons, clean the test platform and egg tray, and turn off the power supply.   Data Analysis and Result Evaluation     Batch testing of different varieties and batches of poultry eggs using the ST120H Eggshell Strength Tester shows that the instrument has a measurement range of 5~500N, a resolution of 0.1N, and a relative error of only 1%, fully meeting the precision requirements of daily testing. The eggshell strength of chicken eggs is generally 30~50N, duck eggs 45~65N, and goose eggs 60~85N, all within the normal strength range of respective poultry egg varieties. The instrument can automatically calculate the maximum value, minimum value, and average value of multiple groups of samples. The tested data, after printing or storage, can be directly used for breeding scheme optimization and commercial egg grading standard formulation, effectively reducing the risk of damage during circulation and providing reliable technical support for the standardized quality control of the poultry egg industry.