New-age Paint Thickening & Rheological Additives: Solvitex & Solvizen

Written by Mr. R. S. Subramanium

For Paint Manufacturers worldwide, there has come a radical new development inrepparttar legion of Thickening Agents & Colloidal stabilizer for Aqueous Latex Paints. So far most ofrepparttar 125383 companies producing aqueous Paint emulsions,repparttar 125384 most preferred thickening agent was Hydroxy ethyl cellulose (HEC). The HEC based thixotropic additives is produced by some ofrepparttar 125385 renowned multi-national companies such as Hercules, Akzo Nobel & Dow.

Here we refer to a Biopolymer based on Polysacchride derived from controlled derivatisation process from plant origin. The product developed by Asian Trade Link Chemicals Division in India has already been a successful venture for replacement of HECs for many paint companies. The Product is known as Solvitex thickening agent & colloidal stabilizer.

The solvitex range of products is offered in wide range of viscosities of aqueous solutions. It comes in Powder form of Offwhite color andrepparttar 125386 thickening properties are similar to HEC.

Butrepparttar 125387 Advantages of Solviex against HECs are many. The prime factor isrepparttar 125388 stability & economic pricing. Its been observed that for a Medium viscosity range of products such as Natrosol 250 HBR or Bermcoll 381repparttar 125389 intial drop after settling is by 20% and thenrepparttar 125390 finished paint adheres to be stable for six months.andrepparttar 125391 viscosity further drops. Solvitex has an initial drop of settling to 10% andrepparttar 125392 product is stable in physical observation for more than 1year exhibitingrepparttar 125393 same viscosity.

As known by many Paint technicians, its inevitable thatrepparttar 125394 stability of thickening agent after incorporating inrepparttar 125395 Paint system, is delicate towards wide temperature changes. Especially applicable for Export shipments whenrepparttar 125396 Paint under goes through various temperature conditions during its transit. A sudden drop & rise in outside temperature can effectrepparttar 125397 stability. Solvitex has potentially proven to be stable under those conditions.

How Starbucks Chooses, Roasts And Blends Their Coffee

Written by Gary Gresham

Starbucks® Coffee knowsrepparttar perfect cup of coffee starts with onlyrepparttar 125382 best beans. Finding and purchasingrepparttar 125383 best green beans inrepparttar 125384 world isrepparttar 125385 first step that differentiates them fromrepparttar 125386 rest ofrepparttar 125387 coffee industry. They are well-known for exceptionally high quality coffees, care in selection, and expertise in roast. Each coffee is selected forrepparttar 125388 defining qualities that distinguish its origin. This careful selection process illustrates Starbucks passion for buying and roastingrepparttar 125389 world's best coffee.

Starbucks combsrepparttar 125390 world forrepparttar 125391 perfect combination of climate, soil, elevation, and agricultural practices that come together to produce a great coffee. When searching for coffees, they ask these questions. Which coffees from a given location best representrepparttar 125392 perfect intersection of climate and skilled horticulture? It is a search for unmistakable regional flavors, what a French wine-maker would call goût de terroir,repparttar 125393 taste ofrepparttar 125394 place. At Starbucks, coffee is a fresh produce, not a commodity. Whenrepparttar 125395 inevitable happens and a given coffee estate or region has an "off" year, they simply don't offer that coffee. They make this tough decision rather than offering a lower quality selection. They buy coffee solely on its performance inrepparttar 125396 cup.

The coffee Starbucks buys is truly special, spectacular coffee. Their coffee buying team evaluates over one thousand "offer samples" each year. The evaluation process includes roasting small batches of coffee and tasting these batches in a process called "cupping." Only a very few of these sampled coffees makerepparttar 125397 cut. Starbucks coffee buyers spend approximately 18 weeks per year traveling to countries of origin. The purpose of these travels is not necessarily to buy coffee. The goal is to continue to learn about coffee and to strengthen relationships with growers and suppliers. These relationships are critical to their future success. They solidifyrepparttar 125398 company's role as champions of quality and progress at every level ofrepparttar 125399 coffee business. It is because of these relationships that Starbucks getsrepparttar 125400 first pick ofrepparttar 125401 best crops worldwide. And thus Starbucks is able to procurerepparttar 125402 world's best coffee beans every year.

Harvesting Starbucks Coffee

At harvest time, coffee trees are laden with bright red coffee cherries. Ripe coffee cherries are cranberry. An unroasted coffee bean is simplyrepparttar 125403 pit ofrepparttar 125404 coffee cherry.

The skin ofrepparttar 125405 coffee cherry is very thick, with a slightly bitter flavor. The fruit beneathrepparttar 125406 skin, however, is intensely sweet. The texture of this layer of fruit is similar to a grape. Beneathrepparttar 125407 fruit isrepparttar 125408 parchment, covered with a thin, slippery, honey-like layer called "mucilage." The parchment ofrepparttar 125409 coffee cherry serves as a protective pocket forrepparttar 125410 seed, much likerepparttar 125411 small pockets that protectrepparttar 125412 seeds of an apple. Removingrepparttar 125413 parchment, two translucent bluish green coffee beans are revealed, coated with a very thin layer calledrepparttar 125414 "silverskin."While most coffee cherries contain two beans, 5 to 10 percent ofrepparttar 125415 time, only one bean is produced inrepparttar 125416 cherry. This is called a "peaberry."

The Starbucks Roast®

Starbucks is passionate aboutrepparttar 125417 way they roast their coffee. It's calledrepparttar 125418 Starbucks Roast®. It's more than a color: it isrepparttar 125419 cumulative, positive, and dramatic result of roasting each coffee in a unique way, helping each one reach its maximum flavor. The color can be duplicated, butrepparttar 125420 taste cannot.

All roasters, including Starbucks, roast green coffee beans by heating them in a large rotating drum. After about 5 to 7 minutes of intense heat, much of their moisture evaporates. The beans turn a yellow color and smell a little like popcorn. After about 8 minutes inrepparttar 125421 roaster,repparttar 125422 "first pop" occurs. The beans double in size, crackling as they expand. They are now light brown. Very sour one-dimensional flavor notes are dominant, while more complex coffee flavors haven't yet developed. Many roasters stoprepparttar 125423 roasting process afterrepparttar 125424 "first pop".

After 10-11 minutes inrepparttar 125425 roaster,repparttar 125426 beans reach an even brown color, and oil starts to appear onrepparttar 125427 surface ofrepparttar 125428 bean. At this roasting time (different for each coffee, but usually somewhere between 11 and 15 minutes),repparttar 125429 full flavor potential begins to develop inrepparttar 125430 beans, bringing all of their attributes into balance. The "second pop" signals thatrepparttar 125431 coffee is almost ready. The moment thatrepparttar 125432 coffee is released intorepparttar 125433 cooling tray is a memorable one. The smell of freshly roasted coffee fillsrepparttar 125434 air, along withrepparttar 125435 sound of applause created byrepparttar 125436 final clapping ofrepparttar 125437 "second pop." Starbucks roasts all of its coffees torepparttar 125438 "second pop".

To Blend or Not to Blend

Starbucks procures both single-origin coffees and regional blends from aroundrepparttar 125439 world. Single-origin coffees showcase what is possible in individual coffees. Blends weave together coffees from different origins to create a taste tapestry for your tongue. Some coffees are purchased solely for blending while others are purchased as single-origin offerings.

Cont'd on page 2 ==> © 2005
Terms of Use