NETZSCH and Swinburne partner in world-first Industry 4.0 composite product Testlab.

Selb – A new research partnership between NETZSCH Analyzing and Testing and the Swinburne University of Technology, Australia will see NETZSCH’s unique in-mould cure monitoring technology implemented in Swinburne’s Industry 4.0 carbon-fibre composite product Testlab. The facility, to be located in Melbourne’s East will be the world’s first industrial scale carbon-fibre composite manufacturing facility using a 3D printed “multilayer” approach.

JEC 2019: Kistler and NETZSCH showcase their collaboration

Kistler, the global market leader in dynamic pressure, force, torque and acceleration measurement technology, will share a stand with the NETZSCH Group at JEC World 2019 from 12 to 14 March in Paris. Visitors to stand R20 in hall 6 can see how technologies from the two companies complement each other ideally in plastic composites processing. Both product portfolios will be showcased, and a simulation will show how the combination of information from mold filling and characteristic material values represents a major step towards intelligent part production.

Messen geht vor Rechnen

Alexander Dupp bei der Messung des Ug-Wertes einer Isolierverglasung.

Unsere Ergebnisse zeigen, dass 95 % aller deutschen Isolierglashersteller den deklarierten Ug-Wert bei Neuproduktion einhalten und damit doch eine sehr gute Qualität liefern.
Probleme und eklatante Abweichungen stellen wir meist bei Isoliergläsern aus dem osteuropäischen
Ausland fest. Auch Gläser aus dem südeuropäischen Ausland halten in vielen Fällen nicht das, was sie
sollen (deklariert 0,5 W/(m²K), gemessen über 1,0 W/(m²K)).

How does water change the properties of Lactose?

Spray-dried a-lactose monohydrate is a matrix of amorphous lactose in which lactose monohydrate crystals are embedded. Humidity has no influence on the crystal but amorphous lactose is very hygroscopic: in presence of humidity, it will transform into the crystalline form. This has consequences on the tableting properties of the substance. Thermal Analysis gives you first Information about the water content of your lactose and the consequences for its compressing properties.