Testing Device for Thread Forming Property, Spinnability and Coagulation
This simple to use testing instrument is used to test the thread forming property of any and every possible fluid substance and to perform coagulation analysis examinations. By combining the wet testing method, used to measure specimens and samples with strong elasticity, and the dry testing method, used to measure specimens and samples with strong viscosity, it has become possible to obtain beneficial data pertaining to diagnostic examinations and development quality management at the scene of the process analysis as it occurs. In addition, this instrument is capable of performing time-cognizant wet measurement method testing incorporated in coagulation testing, including blood coagulation analysis for testing a specimen’s reaction to coagulation, by way of continuous automatic testing in a reduced amount of time. Test results are indicated in millimeter units for the user’s convenience. .
* Possible to perform tests using only a very small quantity of specimens and samples.
* There is no need to adjust chemical reagents.
* Possible to read the reduction time.
* Ideal for urgent situations.
* Physical influence that affects the specimens and samples is minimal.
* There is no running cost; therefore, it is ideal for screening tests.
* Compact, lightweight and easy to transport.
May be used to test any and every possible fluid substance in a variety of fields.
Medical Treatment and Nursing Care Facilities
To test the consistency of saliva, blood and body fluids such as viscous mucous. To test nursing care food consistency.
Food and Beverage Manufacturing Sites
To test condiments, soup, dressings, yogurt, etc.
Liquid Medicine and Health and Beauty Aids Manufacturing Facilities
To test cosmetics, conditioner, toothpaste, and medicinal creams
New Product Development and Quality Management Facilities
To test coating liquid, printing fluid, paint, oil etc.
To test fluids from various animals and plants.
1. Why does “threading” occur?
“Threading” refers to the stretchy string-like consistency of starch syrup, and natto (fermented soy beans). Although the medical field refers to this type of consistency ---known as thread forming property and fiber texture- as spinnability, they are one in the same.
How are liquids, such as water, that form beads different from starch syrup, natto and other thread-forming fluids? The difference between water and starch syrup and natto is based on the extent of viscosity and the existence of stickiness. Without going into particular details, the following is an easy to understand explanation of the most import points.
One thing that needs to be pointed out is that although starch syrup and natto may have visually similar thread forming properties, they have entirely different structures. It is important to think of these two consistencies separately.
l Thread Forming Property of Starch Syrup
The difference between substances, such as the starch syrup, and pure water, depends highly on whether the viscosity property (gooeyness) is high or not. As a comparison, Arabian Paste and glass or plastic that has started to melt may be used to demonstrate this property. If you observe closely, you can see a flow from the top of the string to the bottom. Furthermore, the thread will break in a dribbly manner and the severed end will ball up in the same way a drop of water contracts. Surface tension causes the thread to thin out and for the severed end to shorten.
A. Does not stretch easily due to richness
B. Breaks in a dribbly manner
l Thread Forming Property of Natto
Even if a substance doesn’t have the same dribbly consistency as starch syrup, thready substances (macromolecule) that entangle also have the tendency to pull thread. The difference between these types of substances and pure water is that there is the existence or macromolecules. Taro potatoes and grated yam contain viscous liquid, sputum and articular fluids that pull thread. Unlike starch syrup, these substances are not dribbly; therefore, it is possible to pull the strings long when pulled lightly. Also, when the string is pulled and breaks, it breaks in the same way a rubber band snaps and contracts quickly. This snapping effect is characteristic of these substances.
A. Pulls long when pulled lightly
B. The string snaps then contracts quickly.
Starch syrup and natto are two very uncomplicated and straightforward examples of substances that pull string. However, in most general circumstances, substances are a combination of the two types of elements and characteristics. Therefore, it is necessary to consider that most other substances, depending on the combination, are somewhere in between the two extremes and will exhibit such dispositions.
2. What we learn from thread forming properties.
There are two different types of thread forming properties, as illustrated above with the starch syrup and natto. The length of the string and how long it pulls also differs from substance to substance.
In order to further explain these differences as simply as possible, any complicated explanations regarding what happens when the string is pulled suddenly or the effects of changes in shape or form will be omitted.