Seventy% - Topic: Emulsifier

Hans-Peter Rot on Emulsifier

Fri, 20 May 2005 18:40:36 +0000

Perhaps, so it might provide them with an incentive to improve their English [;)]

marioh on Emulsifier

Fri, 20 May 2005 09:21:49 +0000

Good idea, but they ensured me that their English is not good enough to read this forum. Their problem, they’re missing something, aren’t they?

Hans-Peter Rot on Emulsifier

Thu, 19 May 2005 23:01:05 +0000

Invite the staff to read the posts on this forum if they really want something written down. I'm sure their interest will be more than satiated after reading these posts.

marioh on Emulsifier

Thu, 19 May 2005 21:01:04 +0000

That’s true, but sometimes someone has to remind me of that.

Sebastian on Emulsifier

Thu, 19 May 2005 18:56:37 +0000

Isn't that what life's all about? 8-)

marioh on Emulsifier

Thu, 19 May 2005 15:51:19 +0000

A few weeks ago I talk to the stuff of that store. They asked me to write a little text, so that they can read it (I had the feeling they did not exactly knew what I was trying to say). But until now I didn’t get a response to that. But I want to tell you this, so you know what happened. Finally I’m really happy. I have the feeling of having learned something about chocolate I really didn’t know before. Tanks again.

marioh on Emulsifier

Tue, 26 Apr 2005 17:25:01 +0000

Chocolate can do this??? That are definitly new insights to the world of chocolate! So this is the perfect place to discuss them [;)].
But thanks for this short indruduction. I will make an online research and see what I can find.

Sebastian on Emulsifier

Tue, 26 Apr 2005 17:11:20 +0000

Electrorheological fluids are those fluids which, when a current is applied across them, change their rheological properties. When the current is removed, they revert instantly to their former state. The airforce and automobile industries are interested in them for rapid response control surfaces that aren't highly mechanical (ie, fewer control rods, etc). There haven't been any good uses for them in the food industry ... yet 8-) Chocolate just happens to be an electrorheological fluid. I can't give any specifics of what i'm doing, but a little bit has been done by Dr. James Steffe (a quick search should turn some things up online regarding what he's done)

marioh on Emulsifier

Tue, 26 Apr 2005 16:58:40 +0000

Sebastian, that shouds really a bit strange. To be honest I do not understand what you are doing, but it seems to be quite interesting. Can you perhaps tell some more details? I can not imagine what "electrorheological and magnetorheological aspects of chocolate" really are.

green on Emulsifier

Mon, 25 Apr 2005 17:05:12 +0000

Chocolate is off course comforting, but I'm still new in this world. The world of physics is more "known". After all, physics is what I do (or at least what I'm trying to do ;) ).
As facinating as the chocolate world is, it is even better with (you) Monte and Sebastian explaining things in a more scientific language. (It's fun to learn when the subject is exciting!)

Hans-Peter Rot on Emulsifier

Mon, 25 Apr 2005 16:17:16 +0000

As if chocolate wasn't comforting enough?

green on Emulsifier

Mon, 25 Apr 2005 07:15:44 +0000

(A lot of physics here suddenly; I'm feeling more and more at home!)

Sebastian on Emulsifier

Mon, 25 Apr 2005 01:17:37 +0000

Sweet. any particular field of interest to you? I'm working on some very interesting (at least to me 8-) ) electrorheological and magnetorheological aspects of chocolate. Took me a long time to find an establishment with the required analytical equipment to do what i wanted, one of them ended up being a physics department of a university (the other was the US air force..)

marioh on Emulsifier

Sun, 24 Apr 2005 16:20:17 +0000

Now I knew what you are doing, so it would just be fair to tell you what I’m doing all day long (apart from eating chocolate [:p]). I’m studying Physics at the University of Bonn.
So, again, it’s really astonishing how different people from different countries come together here (how have never seen each other or knew anythink about one another) and talk about chocolate, and it will, obviously, never become boring.

Hans-Peter Rot on Emulsifier

Sun, 24 Apr 2005 00:20:15 +0000

Not to speak for Sebastian, but I think he's in the industry, so he knows firsthand. If I'm wrong, then please correct me. I attend an agricultural university for my post-graduate studies, and I have learned a lot of this stuff through independent research.