The "air bubbles" could be caused by a few things. If your stir speed is too fast or if you are leaving isopar G in the system for too long schlieren due to temperature differences from inside and outside the system might be the cause. Try adding a few drops of isopar G and see what happens. Schieren typically is usually around 600µm-900µm. ■

Dear Anissa,

We have observes casually occuring air bubbles using wet dispersing unit Hydro S, too. The bubbles came casually around 80 mircons to 100 mircons.

We tryed out an other unit and the bubbles dissapered. Please contact us if you need further information.

Regards Pulveranalyse

http://www.Pulveranalyse.de

Originally Posted by Anissa Goemann - Cadbury Schweppes, Australia

Hi all,

we have a problem with our MS2000: we analyse the particle size of chocolate using Isopar G as the solvent and it seems unavoidable to get airbubbles in our system at random times (beginning of measurement, end of measurement ...). We can't figure out where they come from and the only solution so far is to leave the MS200o standing for 30 mins which costs us a lot of time.

Has anyone else this problem and found a solution or is it something we have to live with.

Thanks for your help,

Anissa

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