Applications
Food Analysis Champion Guide Book
This guidebook offers a comprehensive summary of how NIR and reference methods, such as fat extraction and the Kjeldahl method for protein determination, are used at all steps in the food processing chain. Get a detailed overview of the techniques, including sample preparation, regulatory measures, troubleshooting, FAQs, and case-specific studies.

Your Evaporation Guide – Immersion angle
Achieve higher distillation efficiency when using a rotary evaporator by reading on the impact of immersion angle.
The evaporation rate of a rotary evaporator depends to a large extend on the immersion angle of the evaporating flask. The flatter the immersion angle, the higher the evaporation rate. This is, among other reasons, due to the fact that a flat immersion angle increases turbulence inside the evaporating flask, hence accelerating the evaporation. However, with a flatter immersion angle the evaporating flask cannot be as deeply immersed in the heating bath medium compared with a steep immersion angle. This can be an issue especially working with smaller evaporating flasks. Generally speaking, a 40 degrees immersion angle leads to a maximum efficiency rate without restriction in handling or risking losing parts of the sample due to over spilling and bumping into the receiving flask.





