Ar1000 rheometer

Manufactured by TA Instruments

Sourced in United States, United Kingdom

The AR1000 rheometer is a laboratory instrument designed to measure the rheological properties of materials. It is capable of performing rotational and oscillatory tests to determine the viscosity, elasticity, and other flow characteristics of fluids, pastes, gels, and other complex materials. The AR1000 provides accurate and reliable data for research, product development, and quality control applications.

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Lab products found in correlation

Ta rheometer data analysis software, by TA Instruments (2 mentions) 831 kf coulometer, by Metrohm (1 mentions) Dm2500p microscope, by Leica (1 mentions)

Close spelling variants of this product

Advanced Rheometer AR1000 AR1000

19 protocols using ar1000 rheometer

Rheological Properties of NBF-Gum Dispersions

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Steady flow properties of NBF-gum mixture dispersions were determined by the Haake RotoVisco-1 (Haake GmbH, Karlsruhe, Germany) at 25°C having a parallel plate geometry of 3.5 cm in diameter at a gap of 500 μm. Flow measurements were performed over the range of shear rate from 0.4 to 500 1/s. The power law (Eq. 1) and Casson (Eq. 2) models were fitted to the flow curves (shear stress versus shear rate):
where σ (Pa) is the shear stress, γ̇ (1/s) is the shear rate, K (Pa·sⁿ) is the consistency index, n is the flow behavior index, and (K_c)² is the Casson plastic viscosity. The apparent viscosity (η_a,50) at 100/s was calculated from the magnitudes of K and n, and Casson yield stress (σ_c) was determined as the square of the intercept (K_oc).
Dynamic shear rheological properties were carried out using an AR 1000 rheometer (TA Instruments, New Castle, DE, USA) at 25°C. The plate-plate geometry was used (diameter 4 mm; gap 500 μm). An oscillatory frequency sweep test was performed in the range of 0.63~62.8 rad/s at 2% strain in order to determine the storage modulus (G′), loss modulus (G″), complex viscosity (η^*), and loss tangent (tan δ=G″/G′). TA rheometer Data Analysis software (version VI. 1.76, TA Instruments) was used to calculate the G′, G″, and η^*.

Yoon S.J., Lee Y, & Yoo B. (2016). Rheological and Pasting Properties of Naked Barley Flour as Modified by Guar, Xanthan, and Locust Bean Gums. Preventive Nutrition and Food Science, 21(4), 367-372.

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Viscosity Comparison of Liquid Detergent Compositions

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Example 8

The viscosity of the liquid detergent compositions with 23% by weight of surfactant with varying amounts of PEG 6000 was compared with that of a liquid detergent composition with 17% by weight of total surfactant. Viscosity at temperature T is determined by means of an AR1000 rheometer (TA Instruments) at 20 s⁻¹shear rate, using a cone and plate (6 cm diameter; 1.59 degree cone truncation-54 microns).

TABLE 16

ProductViscosity, cp

23% Surfactant

23AD1723

23AD + 0.5% PEG 6000465

23AD + 1% PEG 6000305

23AD + 2% PEG 6000204

17.5% Surfactant

17.5AD147

17.5AD + 0.25% PEG 600089

17.5AD + 0.75% PEG 600041

17.5 AD + 2% PEG 600028

US11447720B2. Liquid detergent composition (2022-09-20). Conopeo, Inc. [US]. Inventors: Jonathan Best [GB], Panchanan Bhunia [IN], Robert John Carswell [GB], Richa Sureshchand Goyal [IN], Sujitkumar Suresh Hibare [IN], Alagirisamy Nethaji [IN], Abhishek Rastogi [IN], Savitha Sudhir [IN].

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Gluten and Dough Viscoelastic Behavior

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Freshly extracted gluten and prepared dough samples with different substitution levels of CCPP were relaxed under a press of 2.5 kg top plate with a 2.5 mm gap for 40 min at room temperature as reported [13 (link)]. A 25 mm gluten and dough disc were loaded into an AR1000 rheometer (TA Instruments, New Castle, DE, USA). A parallel hatched plate (diameter = 25 mm) geometry was used with a 2.5 mm gap, and the temperature was kept constant at 25 °C. The gluten and dough discs were retrimmed, and the edges covered with mineral oil to prevent moisture loss during the test. The constant stress of 100 Pa was applied for 100 s in the creep phase, and the strain was recorded in the recovery phase (without stress) during 100 s to measure the deformation response of gluten and dough samples (within the linear viscoelastic region).

Rosas-Sánchez G.A., Hernández-Estrada Z.J., Suárez-Quiroz M.L., González-Ríos O, & Rayas-Duarte P. (2021). Coffee Cherry Pulp by-Product as a Potential Fiber Source for Bread Production: A Fundamental and Empirical Rheological Approach. Foods, 10(4), 742.

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Rheological Characterization of Gel Formation

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The function of temperature in the gel forming procedure was determined using an AR-1000 rheometer (TA Instruments, New Castle, DE, USA). The WM and IPs were diluted with 0.60 mol/L KCl and 0.02 mol/L Tris-HCl buffer (pH 7.0) at 4 °C, until the final protein concentration was 35 mg/mL. The solution was then homogenized at 10,000 r/min for 30 s, before the air bubbles were removed via vacuuming. The conditions of the rheometer were as follows: gap 1 mm, steel cone 2°, shear strain 0.02, shear frequency 0.1 HZ and the temperature increased from 20 °C to 85 °C at 1.5 °C/min.

Guo W., Zhan M., Liu H., Fu X, & Wu W. (2023). Effect of pH-Shifting Process on the Cathepsin Activity, Muddy Off-Odor Compounds’ Content and Gelling Properties of Isolated Protein from Silver Carp. Foods, 12(5), 939.

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Rheological Characterization of HIPPEs

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The viscoelastic properties (apparent viscosity, elastic modulus (G’) and viscous modulus (G’’)) of the HIPPEs stabilized with ALA-CHI, and RES-ALA-CHI colloidal particles were investigated with an AR-1000 rheometer (TA Instruments ltd., U.S.) according to a recently published protocol (Yi et al., 2020 (link)). The apparent viscosities of HIPPEs versus shear rates (0.1 to 100 s⁻¹) were recorded with the TA software at 25 °C. A plate with 25 mm diameter was applied and the gap between plates was set at 0.800 mm. The frequency sweep (1 Pa stress, 0.1 to 100 rad/s) was carried out in the linear viscoelastic region of HIPPEs.

Fan Y., Luo D, & Yi J. (2022). Resveratrol-loaded α-lactalbumin-chitosan nanoparticle-encapsulated high internal phase Pickering emulsion for curcumin protection and its in vitro digestion profile. Food Chemistry: X, 15, 100433.

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Rheological Properties of Chitosan Solutions

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The rheological properties of chitosan solutions were measured by an AR 1,000 rheometer (TA Instrument Ltd.). The sample chitosan (1 g) was added into 1% acetic acid solution (100 ml) and then stirred until completely dissolved. The viscosity of the sample chitosan at different shear rates from 0.1 to 100 s⁻¹ was measured with a 40‐mm parallel plate at a spacing of 1 mm (Li et al., 2019). TA Rheometer Data Analysis software (V1.0.74) was used to obtain the experimental data.

Cheng J., Zhu H., Huang J., Zhao J., Yan B., Ma S., Zhang H, & Fan D. (2020). The physicochemical properties of chitosan prepared by microwave heating. Food Science & Nutrition, 8(4), 1987-1994.

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Viscosity of Humanized IL-6R Antibody

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Example 8

The viscosity of a concentrated pool of a humanized IL-6R monoclonal antibody was measured using a AR1000 rheometer and a cone and plate geometry with 40 mm diameter, 2 degree angle and 53 micrometer truncation (TA Instruments, US).

FIG. 10 shows the plot of viscosity against concentration at temperatures of 15 degrees C., 25 degrees C. and 35 degrees C.

US10590164B2. Method for preparing a composition comprising highly concentrated antibodies by ultrafiltration (2020-03-17). Chugai Seiyaku Kabushiki Kaisha [JP], Genentech, Inc. [US]. Inventors: Kelby Lau [US], Jean Bender [US], Saeko Tanaka [JP], Rumiko Wakayama [JP], Hidenari Yamada [JP], Tomonori Isoda [JP], Masayoshi Oh-Eda [JP].

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Polymer Viscosity Measurement in Solvents

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Example 33

Polymers were dissolved by shaking with solvents of interest (tetralin and Jet-A). Steady shear viscosity was measured in a cone-plate geometry (60 mm diameter aluminum, 1° cone, 29 μm truncation) at 25° C. using an AR1000 rheometer from TA Instruments (temperature controlled at 25° C.). Test solutions were probed in the shear rate range 1-3000 s⁻¹logarithmically (5 shear rates per decade). All viscosity data were reported in terms of specific viscosity (η_sp, ≡(η_solution−η_solvent)/η_solvent, where η_solvent=2.02 mPa·s for tetralin and 1.50 mPa·s for Jet-A at 25° C.) which reflects the contribution of the polymer to the viscosity. [25]

US10472470B2. Associative polymers and related compositions, methods and systems (2019-11-12). CALIFORNIA INSTITUTE OF TECHNOLOGY [US]. Inventors: Julia A. Kornfield [US], Ming-Hsin Wei [US].

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Thermal Rheology of Chitosan Hydrogels

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The effect of the temperature on the viscoelastic properties (elastic and viscous modulus) of the chitosan hydrogels was evaluated using an AR1000 rheometer (TA Instruments, Newcastle, DE, USA). A cross-hatched parallel plate geometry of 40 mm was used. The gap between the flat surfaces was set at 2.5 mm. Temperature sweep test evaluated changes in the rheological modulus of the hydrogels from 5 to 60 °C at a heating rate of 5 °C/min. Constant oscillation frequency and strain of 6.23 rad/s and 1% were used [30 (link)].

Fletes-Vargas G., Espinosa-Andrews H., Cervantes-Uc J.M., Limón-Rocha I., Luna-Bárcenas G., Vázquez-Lepe M., Morales-Hernández N., Jiménez-Ávalos J.A., Mejía-Torres D.G., Ramos-Martínez P, & Rodríguez-Rodríguez R. (2023). Porous Chitosan Hydrogels Produced by Physical Crosslinking: Physicochemical, Structural, and Cytotoxic Properties. Polymers, 15(9), 2203.

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Rheological Characterization of Fluid Samples

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Steady shear rheological measurements were carried out using a Haake rheometer (RS-1, Thermo Scientific, Karlsruhe, Germany) at 25°C having a parallel plate geometry of 3.5 cm in diameter at a gap of 500 μm. Steady shear flow tests were performed over the range of shear rate from 0.4 to 500 s⁻¹. The power law (Eq. 1) and Casson (Eq. 2) models were fitted to the flow curves (shear stress versus shear rate):
where σ (Pa) is the shear stress, γ̇ (s⁻¹) is the shear rate, K (Pa·sⁿ) is the consistency index, n is the flow behavior index, and (K_c)² is the Casson plastic viscosity. The apparent viscosity (η_a,100) at 100 s⁻¹ was calculated from the magnitudes of K and n, and Casson yield stress (σ_oc) was determined as the square of the intercept (K_oc).
Dynamic shear rheological properties were carried out using a AR 1000 rheometer (TA Instruments, New Castle, DE, USA) at 25°C. The plate-plate geometry was used (diameter 4 mm; gap 500 μm). An oscillatory frequency sweep test was performed in the range of 0.63~62.8 rad·s⁻¹ at 2% strain in order to determine the storage modulus (G′), loss modulus (G″), and loss tangent (tan δ=G″/G′). TA rheometer Data Analysis software (version VI. 1.76, TA Instruments) was used to obtain the experimental data and to calculate the dynamic shear rheological parameters (G′, G″, and complex viscosity). All rheological experiments were performed in triplicate.

Kim C.Y, & Yoo B. (2017). Rheological Differences of Waxy Barley Flour Dispersions Mixed with Various Gums. Preventive Nutrition and Food Science, 22(1), 56-61.

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