Compression testing was performed using a TA-XT plus texture analyser (load cell 50 N) at room temperature (24 ± 0.5 °C). Stress versus strain measurements were plotted at a compression rate of 0.06 mm·s−1 from 0 to 100% strain. All samples were cut cylindrically using a 1 cm diameter custom designed punch for compression testing. These compression tests were conducted with at least six specimens. The thickness and diameter of each specimen after vacuum drying the samples at 60 °C for 48 hours were measured using a digital electronic calliper (ACHA, Spain).
Ta xt
Manufactured by TA Instruments
The TA-XT is a texture analyzer designed to measure the mechanical properties of a wide range of materials and products. It is capable of performing various tests, including compression, tension, and shear testing, to evaluate attributes such as firmness, adhesiveness, and brittleness. The TA-XT is a versatile instrument suitable for use in various industries, including food, personal care, and pharmaceutical product development and quality control.
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Lab products found in correlation
13 protocols using ta xt
1
Compression Testing of Dried Samples
2
Texture Analysis of Nanocomposites
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The adhesiveness, hardness, consistency, and springiness of the nanocomposites were determined using a texture analyzer (TA. XT, London, UK). The diagnostic probe P/0.4 (stainless steel cylinder with a diameter of 4 mm) was squeezed at 1.0 mm/s into the nanocomposites (20 mm height), with a release force of 3 g, in triplicate, and to a sample depth of 70% [20 (link)].
3
Suture Retention Strength Measurement
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MCR and MCA suture retention strengths were measured by means of
a TA.XT plus Texture Analyzer equipped with a 5 kg load cell. The
suture retention strength was defined as the peak force reached during
suture pull-out. It is related to the difficulty of the suturing operation
and the stability of the suture connection.28 (link) Square samples of 1.5 × 1.5 cm2 were obtained and
used for the analysis. In detail, one end of the sample was clamped
on the lower grip probe at 4 mm of sample length; a loop of a 2/0
nylon monofilament suture (Scicalife) was placed in the middle of
the sample, namely, at 7.5 mm from each side of the sample and clamped
on the upper grip probe (placed at 5 cm distance from the lower one).
The suture retention strength was defined as the peak force obtained
during the procedure. Six replicates were analyzed for both random
and aligned MC.
a TA.XT plus Texture Analyzer equipped with a 5 kg load cell. The
suture retention strength was defined as the peak force reached during
suture pull-out. It is related to the difficulty of the suturing operation
and the stability of the suture connection.28 (link) Square samples of 1.5 × 1.5 cm2 were obtained and
used for the analysis. In detail, one end of the sample was clamped
on the lower grip probe at 4 mm of sample length; a loop of a 2/0
nylon monofilament suture (Scicalife) was placed in the middle of
the sample, namely, at 7.5 mm from each side of the sample and clamped
on the upper grip probe (placed at 5 cm distance from the lower one).
The suture retention strength was defined as the peak force obtained
during the procedure. Six replicates were analyzed for both random
and aligned MC.
4
Characterization of Polymeric Scaffolds
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TGA was used to characterize the weight percentage of TaOx incorporated into polymeric scaffolds. Using a TA Q500 (TA Instruments), 12–14 mg of dry film was weighed in an alumina pan. The sample was heated from 20 – 600°C at a rate of 10°C/min under a nitrogen environment. The weight percentage of nanoparticles was calculated as the difference between the initial and final mass.
Film mechanics were characterized by tension tests on hydrated porous films. Samples (n=5) were cut from the films to be 5mm x 30 mm, and hydrated overnight in PBS at 37 °C prior to testing. To load the samples in the testing machine, the films were secured to card-stock frames, that were clamped into the grips, and then cut to allow sample movement. Tension tests were run at room temperature, at a rate of 1 mm/min until failure (TA XT plus texture analyzer). The elastic modulus was calculated as the linear portion of the stress strain curve. The yield stress and strain were found from a 0.2% off-set.
Film mechanics were characterized by tension tests on hydrated porous films. Samples (n=5) were cut from the films to be 5mm x 30 mm, and hydrated overnight in PBS at 37 °C prior to testing. To load the samples in the testing machine, the films were secured to card-stock frames, that were clamped into the grips, and then cut to allow sample movement. Tension tests were run at room temperature, at a rate of 1 mm/min until failure (TA XT plus texture analyzer). The elastic modulus was calculated as the linear portion of the stress strain curve. The yield stress and strain were found from a 0.2% off-set.
5
Texture Analysis of Chicken Meat
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TPA was performed using a TA-XT plus mass analyzer equipped with a cylindrical probe (P/50, 50 mm diameter) that was compressed twice to 40% of its original thickness. Chicken meat was cut into 2 × 2 × 2 cubes. Analysis was performed using the following conditions: pre-speed, 2.00 mm/s; trigger force, 5 g; test speed, 1.00 mm/s; and post speed of 1.00 mm/s. The data acquisition rate was 200 pps [21 (link)].
6
Texture Analysis of Processed Cheddar Cheese
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Processed Cheddar cheese was evaluated for the texture profile analysis to assess the effect of olive oil–whey protein isolate emulsion and emulsifying salt on the texture of processed cheese by using TA‐XT plus Texture Analyzer and P‐75 compression plate probe by following the method described by O'Mahony et al. (2005 (link)). Cheese samples were packed in air‐tight plastic bags and equilibrated for 18 h at 8°C. Samples were cut into cubes of 25 mm height, length, and width through a stainless‐steel wire cutter; before analysis, again equilibrated for 30 min at 8°C. Samples were taken out from the incubator and straightaway compressed in two consecutive cycles at 1 mm/s rate to 30% of the original cheese height.
7
Tensile and Compression Testing of ASTM D638 Samples
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Tensile and compress testing was conducted on a TA-XT plus texture analyzer with a constant speed of 2 mm min−1. The size and shape of the samples accorded with ASTM D 638–2003 Type IV specimens. For each sample, triplicate tests were carried out.
8
Spreadability Testing of Gel Formulations
9
Textural Analysis of Frozen Steamed Bread
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The steamed breads stored at −18 °C for 0–3 days were re-steamed at 105 °C for 30 min and kept an air environment for 1 h.
The textural properties of the steamed bread crumbs were studied using the same TA-XT plus texture analyzer with a cylinder probe (P/36). Steamed bread (1.5 cm) was cut for testing.
In the texture profile analysis mode, the pre-test speed was 3 mm/s, and the test and post-test speeds were both 1 mm/s, with a delay of 2 s between the first and second compressions. A trigger force of 10 g was used to compress steamed bread slices to 50% of their original height. Hardness, springiness, chewiness, gumminess, cohesiveness, and resilience were recorded.
The textural properties of the steamed bread crumbs were studied using the same TA-XT plus texture analyzer with a cylinder probe (P/36). Steamed bread (1.5 cm) was cut for testing.
In the texture profile analysis mode, the pre-test speed was 3 mm/s, and the test and post-test speeds were both 1 mm/s, with a delay of 2 s between the first and second compressions. A trigger force of 10 g was used to compress steamed bread slices to 50% of their original height. Hardness, springiness, chewiness, gumminess, cohesiveness, and resilience were recorded.
10
Mechanical Characterization of Polymeric Films
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The mechanical properties of the produced polymeric formulations were characterized using a TA-XT plus texture analyzer. The dried films (25 × 10 mm) were clamped between the grips, leaving a constant length of the films below stress (20 mm). The upper clamp was lifted at a constant speed of 0.5 mm/s until fracturing the film. The tensile strength, Young’s modulus, and tensile elongation at break were determined from the stress–strain curve. Three replicates were carried out. The mean and the standard deviation were calculated. The data were analyzed statistically using a one-way analysis of variance, followed by Tukey’s multiple comparisons test (n = 3, p < 0.05).
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