Biocal line of isothermal calorimeters
|응용분야||Food preservation and spoilage, Seed germination, Metabolic response of living organisms,|
|Microbiological studies, Water treatment and purity, Fermentation and yeast studies, Soil testing, Infectious disease research|
|첨부1||Biocal 2000 카다로그|
Biocal 2000 is a 2-channel Isothermal Calorimeter. A large sample capacity of up to 125 ml on each cell, variable reference cells and a controlled temperature range between 5°C and 70°C make Biocal 2000 suitable for multiple applications such as fermentation studies, bacterial or fungal activity, metabolic response of fruits and vegetables, spoilage and shelf life of food or cosmetics, studies of organic matter conversion in soils, seed germination, etc. The large sample size makes Biocal 2000 versatile enough to test even larger pieces of meat, fruits and vegetables, inhomogeneous soil samples, treated or incinerated sludges, seeds, nuts, a number of insects, etc.
The ambient temperature around the samples is computer-controlled by Calmetrix's Biocal software, with precision sensors measuring the heat flow generated by the chemical or biological reaction occurring in the active sample. The Biocal software is a flexible interface that can be used for virtually any Life Sciences application, where Power and Energy are measured and normalized by entirely user-defined parameters.
Examples of Applications:
Biocal 2000 is well adapted for applications in R&D and Investigative work involving a number of biological, chemical or physical reactions.
Typical uses are:
• compare shelf life for different foods or preservation techniques
• develop or assess the efficiency of preservatives
• detect and study bacterial or fungal development in any sample
• study the effect of changes in cosmetic ingredients on mold growth
• analyze fermentation methods for biofuels or food items
• study the growth of bacterial colonies
• study the efficiency of starter cultures at different temperatures
• assess metabolic response of smll insects to chnages in external conditions
• study the impact of processing methods on respiration of fresh produce
• characterization of yeast strains (e.g. in dough)
• analyze the effect of temperature change on seed germination
• study the effectiveness of water treatment methods