[Music] Oh
I guess I’m amateur gist I measure the
I guess I’m amateur gist I measure the size of things because size affects so
size of things because size affects so
size of things because size affects so many things that you’ll come across in
many things that you’ll come across in
many things that you’ll come across in your daily walk of life and that’s some
your daily walk of life and that’s some
your daily walk of life and that’s some of the examples I wanted to really
of the examples I wanted to really
of the examples I wanted to really enthusiam for kind of deodorant – a cup
enthusiam for kind of deodorant – a cup
enthusiam for kind of deodorant – a cup of coffee it’s been designed to be the
of coffee it’s been designed to be the
of coffee it’s been designed to be the way you want it and a lot of that is
way you want it and a lot of that is
way you want it and a lot of that is down to the properties of the particles
down to the properties of the particles
down to the properties of the particles that are in these actual systems so it’s
that are in these actual systems so it’s
that are in these actual systems so it’s really how formulations science impacts
really how formulations science impacts
really how formulations science impacts your life to start with we’re going to
your life to start with we’re going to
your life to start with we’re going to be talking about particles really it’s
be talking about particles really it’s
be talking about particles really it’s worth thinking what is a particle it’s
worth thinking what is a particle it’s
worth thinking what is a particle it’s really a tiny piece of matter and
really a tiny piece of matter and
really a tiny piece of matter and naturally occurring particles are things
naturally occurring particles are things
naturally occurring particles are things like sand soils clay pollen dust smoke
like sand soils clay pollen dust smoke
like sand soils clay pollen dust smoke fog but of course a lot of people make
fog but of course a lot of people make
fog but of course a lot of people make them as well what forms do we encounter
them as well what forms do we encounter
them as well what forms do we encounter particles in well some of them are going
particles in well some of them are going
particles in well some of them are going to be dry powders salt sugar flour
to be dry powders salt sugar flour
to be dry powders salt sugar flour suspensions which is particles in a
suspensions which is particles in a
suspensions which is particles in a liquid paints inks emulsions milk yogurt
liquid paints inks emulsions milk yogurt
liquid paints inks emulsions milk yogurt and the like or sprays deodorants asthma
and the like or sprays deodorants asthma
and the like or sprays deodorants asthma inhalers so what properties of these
inhalers so what properties of these
inhalers so what properties of these these suspensions and things we deal
these suspensions and things we deal
these suspensions and things we deal with on a daily daily basis are really
with on a daily daily basis are really
with on a daily daily basis are really important well the size is important but
important well the size is important but
important well the size is important but so is also the spread of sizes within a
so is also the spread of sizes within a
so is also the spread of sizes within a product so is the shape of the material
product so is the shape of the material
product so is the shape of the material its surface is it a spiky particle or is
its surface is it a spiky particle or is
its surface is it a spiky particle or is it a nice smooth one how strong is it is
it a nice smooth one how strong is it is
it a nice smooth one how strong is it is it going to break and one of the other
it going to break and one of the other
it going to break and one of the other things is the charge on a particle we’ve
things is the charge on a particle we’ve
things is the charge on a particle we’ve always come across things like which
always come across things like which
always come across things like which have separated like I mean before milk
have separated like I mean before milk
have separated like I mean before milk was homogenized in the in their 60s and
was homogenized in the in their 60s and
was homogenized in the in their 60s and 70s when you used to have when milkman
70s when you used to have when milkman
70s when you used to have when milkman delivering milk you’d see often the
delivering milk you’d see often the
delivering milk you’d see often the cream would separate to the top
cream would separate to the top
cream would separate to the top and that’s because the before it was
and that’s because the before it was
and that’s because the before it was homogenized it was slightly bigger in
homogenized it was slightly bigger in
homogenized it was slightly bigger in size and the charge wouldn’t be that
size and the charge wouldn’t be that
size and the charge wouldn’t be that great and you’d get separation occurring
great and you’d get separation occurring
great and you’d get separation occurring or your particles might be slightly
or your particles might be slightly
or your particles might be slightly hollow so that they’ve got some kind of
hollow so that they’ve got some kind of
hollow so that they’ve got some kind of structure inside them so really we’re
structure inside them so really we’re
structure inside them so really we’re talking about how to predict how a
talking about how to predict how a
talking about how to predict how a product is going to work so this could
product is going to work so this could
product is going to work so this could be for a drug how it’s going to dissolve
be for a drug how it’s going to dissolve
be for a drug how it’s going to dissolve because if things are the wrong size
because if things are the wrong size
because if things are the wrong size it’s going to dissolve too quickly it’s
it’s going to dissolve too quickly it’s
it’s going to dissolve too quickly it’s got and the drug can end up in the wrong
got and the drug can end up in the wrong
got and the drug can end up in the wrong part of the body the content uniformity
part of the body the content uniformity
part of the body the content uniformity in tablets a tablet will consist of
in tablets a tablet will consist of
in tablets a tablet will consist of things like lactose which is like a
things like lactose which is like a
things like lactose which is like a sugar and the actual active ingredient
sugar and the actual active ingredient
sugar and the actual active ingredient of a drug and you want the same every
of a drug and you want the same every
of a drug and you want the same every tablet to be the same what you when they
tablet to be the same what you when they
tablet to be the same what you when they make the tablets they put so much of
make the tablets they put so much of
make the tablets they put so much of each ingredient it’s just like making a
each ingredient it’s just like making a
each ingredient it’s just like making a cake you’re putting in so much active
cake you’re putting in so much active
cake you’re putting in so much active and so much of the the sugars to suspend
and so much of the the sugars to suspend
and so much of the the sugars to suspend the actual to the drug in the tablet but
the actual to the drug in the tablet but
the actual to the drug in the tablet but if all the the drug ended up in one
if all the the drug ended up in one
if all the the drug ended up in one tablet and all the fillo in another in
tablet and all the fillo in another in
tablet and all the fillo in another in another you’re going to have problems
another you’re going to have problems
another you’re going to have problems because you could have an overdose so
because you could have an overdose so
because you could have an overdose so working out the same content is equal on
working out the same content is equal on
working out the same content is equal on all tablets is really important
all tablets is really important
all tablets is really important chocolate we’ll talk about about this as
chocolate we’ll talk about about this as
chocolate we’ll talk about about this as an example in a minute but the tongue is
an example in a minute but the tongue is
an example in a minute but the tongue is a really sensitive sizing instrument if
a really sensitive sizing instrument if
a really sensitive sizing instrument if something tastes greasy or gritty it’s
something tastes greasy or gritty it’s
something tastes greasy or gritty it’s too big it tastes smooth it’s small
steps we talked about again stability
steps we talked about again stability the charge is important again if it was
the charge is important again if it was
the charge is important again if it was you get separation of any serve any
you get separation of any serve any
you get separation of any serve any medicine and that’s why a lot of you
medicine and that’s why a lot of you
medicine and that’s why a lot of you still see it on bottles shake well
still see it on bottles shake well
still see it on bottles shake well before use and that’s because the
before use and that’s because the
before use and that’s because the ingredients may well have separated and
ingredients may well have separated and
ingredients may well have separated and you’re going to resuspend them and
you’re going to resuspend them and
you’re going to resuspend them and ketchup the squeeze ability or flow
ketchup the squeeze ability or flow
ketchup the squeeze ability or flow ability of a particle would will depend
ability of a particle would will depend
ability of a particle would will depend on of a suspension will depend on the
on of a suspension will depend on the
on of a suspension will depend on the particles within it the color will is
particles within it the color will is
particles within it the color will is size dependent and so is the flow
size dependent and so is the flow
size dependent and so is the flow ability of a powder as things get
ability of a powder as things get
ability of a powder as things get smaller they get stickier
smaller they get stickier
smaller they get stickier it’s all to do with the the Van der
it’s all to do with the the Van der
it’s all to do with the the Van der Waals forces between a product they
Waals forces between a product they
Waals forces between a product they build up but it’s much harder to
build up but it’s much harder to
build up but it’s much harder to separate icing sugar than it is say
separate icing sugar than it is say
separate icing sugar than it is say granulated sugar the finer materials are
granulated sugar the finer materials are
granulated sugar the finer materials are the stickier they get so everything we
the stickier they get so everything we
the stickier they get so everything we encounter has been formulated by
encounter has been formulated by
encounter has been formulated by scientists to work in the way you expect
scientists to work in the way you expect
scientists to work in the way you expect and all of this is really based on what
and all of this is really based on what
and all of this is really based on what you think countering the day so when you
you think countering the day so when you
you think countering the day so when you wake up you might sort of have a shower
wake up you might sort of have a shower
wake up you might sort of have a shower and then then put some deodorants or
and then then put some deodorants or
and then then put some deodorants or something on or hairspray there’s big
something on or hairspray there’s big
something on or hairspray there’s big market for spray systems which includes
market for spray systems which includes
market for spray systems which includes perfumes deodorants hair sprays
perfumes deodorants hair sprays
perfumes deodorants hair sprays furniture polish air fresheners cleaning
furniture polish air fresheners cleaning
furniture polish air fresheners cleaning products and like the particle size and
products and like the particle size and
products and like the particle size and the rheology which is really the
the rheology which is really the
the rheology which is really the thickness of the liquid that’s in there
thickness of the liquid that’s in there
thickness of the liquid that’s in there it’s quite important because if the
it’s quite important because if the
it’s quite important because if the liquids a bit like syrup and you try and
liquids a bit like syrup and you try and
liquids a bit like syrup and you try and force it through a spray pump it’s not
force it through a spray pump it’s not
force it through a spray pump it’s not going to form a particularly great spray
going to form a particularly great spray
going to form a particularly great spray but if it’s more like water it’s going
but if it’s more like water it’s going
but if it’s more like water it’s going to get a finer droplet size so really
to get a finer droplet size so really
to get a finer droplet size so really the thickness of a liquid is quite
the thickness of a liquid is quite
the thickness of a liquid is quite important we want to try and avoid
important we want to try and avoid
important we want to try and avoid things being too small so they end up in
things being too small so they end up in
things being too small so they end up in the in the lungs
the in the lungs
the in the lungs unless it’s an asthma inhaler and that’s
unless it’s an asthma inhaler and that’s
unless it’s an asthma inhaler and that’s the whole point at the first place I
the whole point at the first place I
the whole point at the first place I mean my wife’s deodorant I think is is
mean my wife’s deodorant I think is is
mean my wife’s deodorant I think is is very fine because when she’s using it in
very fine because when she’s using it in
very fine because when she’s using it in the morning I often get a coughing fit
the morning I often get a coughing fit
the morning I often get a coughing fit because you can actually feel it
because you can actually feel it
because you can actually feel it entering your lungs so it’s obviously
entering your lungs so it’s obviously
entering your lungs so it’s obviously got quite a small size but if we take
got quite a small size but if we take
got quite a small size but if we take something like hairspray the hold of the
something like hairspray the hold of the
something like hairspray the hold of the hairspray is size related it’s exactly
hairspray is size related it’s exactly
hairspray is size related it’s exactly the same formulation so you get examined
the same formulation so you get examined
the same formulation so you get examined that between firm hold or natural hold
that between firm hold or natural hold
that between firm hold or natural hold it’s the same stuff they just have a
it’s the same stuff they just have a
it’s the same stuff they just have a higher content of particles in in the
higher content of particles in in the
higher content of particles in in the strong stuff the extra firm hold then
strong stuff the extra firm hold then
strong stuff the extra firm hold then they do in the natural hold so it
they do in the natural hold so it
they do in the natural hold so it produces a bigger droplet size which has
produces a bigger droplet size which has
produces a bigger droplet size which has more grip on there but it’s exactly the
more grip on there but it’s exactly the
more grip on there but it’s exactly the same formulation they’ve just got more
same formulation they’ve just got more
same formulation they’ve just got more particles in there Coffee is a really
particles in there Coffee is a really
particles in there Coffee is a really interesting one
interesting one
interesting one obviously that fineness of your coffee
obviously that fineness of your coffee
obviously that fineness of your coffee de pekka what you like will depend on
de pekka what you like will depend on
de pekka what you like will depend on whether you like expresso or filter
whether you like expresso or filter
whether you like expresso or filter coffee of alike it has a completely
coffee of alike it has a completely
coffee of alike it has a completely different size which influence the
different size which influence the
different size which influence the flavor so if you’ve got a coffee grinder
flavor so if you’ve got a coffee grinder
flavor so if you’ve got a coffee grinder and can control the blend you can
and can control the blend you can
and can control the blend you can actually get a more bitter coffee by
actually get a more bitter coffee by
actually get a more bitter coffee by turning it up to maximum maximum which
turning it up to maximum maximum which
turning it up to maximum maximum which will put you some finer coffee but if
will put you some finer coffee but if
will put you some finer coffee but if you have it on the first setting it’s
you have it on the first setting it’s
you have it on the first setting it’s going to taste very weak but if it’s too
going to taste very weak but if it’s too
going to taste very weak but if it’s too much it might taste very bitter to you
much it might taste very bitter to you
much it might taste very bitter to you and this is because when you brew coffee
and this is because when you brew coffee
and this is because when you brew coffee there’s obviously the coffee hits the
there’s obviously the coffee hits the
there’s obviously the coffee hits the water and the final of the particles are
water and the final of the particles are
water and the final of the particles are there’s a more surface area for reaction
there’s a more surface area for reaction
there’s a more surface area for reaction and extraction of the flavors which come
and extraction of the flavors which come
and extraction of the flavors which come out of the coffee
out of the coffee
out of the coffee and so small changes in grind size can
and so small changes in grind size can
and so small changes in grind size can drastically affect the flavor of you
drastically affect the flavor of you
drastically affect the flavor of you brew and here we see three different
brew and here we see three different
brew and here we see three different kinds of coffee with three different
kinds of coffee with three different
kinds of coffee with three different size distributions
size distributions
size distributions what are they where we take a fairly hop
what are they where we take a fairly hop
what are they where we take a fairly hop American Starbucks II kind of blend for
American Starbucks II kind of blend for
American Starbucks II kind of blend for a typical French Roast
a typical French Roast
a typical French Roast it’s got a fairly big particle size and
it’s got a fairly big particle size and
it’s got a fairly big particle size and that would produce fairly mild kind of
that would produce fairly mild kind of
that would produce fairly mild kind of taste if you take something like
taste if you take something like
taste if you take something like expresso it’s much much smaller and
expresso it’s much much smaller and
expresso it’s much much smaller and that’s one of the why it’s got a much
that’s one of the why it’s got a much
that’s one of the why it’s got a much more of a caffeine kick and a much
more of a caffeine kick and a much
more of a caffeine kick and a much stronger flavor and if we take something
stronger flavor and if we take something
stronger flavor and if we take something like a Turkish coffee again that’s again
like a Turkish coffee again that’s again
like a Turkish coffee again that’s again a completely different size distribution
a completely different size distribution
a completely different size distribution and will be even much stronger even
and will be even much stronger even
and will be even much stronger even again than expresso is and but that also
again than expresso is and but that also
again than expresso is and but that also has the so many fine particles in there
has the so many fine particles in there
has the so many fine particles in there if you have Turkish coffee you can kind
if you have Turkish coffee you can kind
if you have Turkish coffee you can kind of taste them in your mouth as well
of taste them in your mouth as well
of taste them in your mouth as well chocolate another really interesting
chocolate another really interesting
chocolate another really interesting compound it’s solid at room temperature
compound it’s solid at room temperature
compound it’s solid at room temperature but it’s actually a liquid at body
but it’s actually a liquid at body
but it’s actually a liquid at body temperature so it produces because it
temperature so it produces because it
temperature so it produces because it will melt in your mouth as it starts to
will melt in your mouth as it starts to
will melt in your mouth as it starts to increase which is why it’s quite a
increase which is why it’s quite a
increase which is why it’s quite a unique eating experience it’s quite a
unique eating experience it’s quite a
unique eating experience it’s quite a complex flavor and we kind of modify
complex flavor and we kind of modify
complex flavor and we kind of modify this a little bit by adding milk and
this a little bit by adding milk and
this a little bit by adding milk and adding sugar and it’s big business
adding sugar and it’s big business
adding sugar and it’s big business 100 billion in 2015 it’s a matrix of
100 billion in 2015 it’s a matrix of
100 billion in 2015 it’s a matrix of which is generally cocoa butter but in
which is generally cocoa butter but in
which is generally cocoa butter but in the UK we often like to add vegetable
the UK we often like to add vegetable
the UK we often like to add vegetable oil as well
oil as well
oil as well it’s got emulsifiers normally in the
it’s got emulsifiers normally in the
it’s got emulsifiers normally in the form of a naturally occurring ingredient
form of a naturally occurring ingredient
form of a naturally occurring ingredient which occurs in soybeans and egg yolk or
which occurs in soybeans and egg yolk or
which occurs in soybeans and egg yolk or lecithin which helps emulsify the cocoa
lecithin which helps emulsify the cocoa
lecithin which helps emulsify the cocoa butter and solid particles which are the
butter and solid particles which are the
butter and solid particles which are the cocoa solids sugar and milk powder so
cocoa solids sugar and milk powder so
cocoa solids sugar and milk powder so what are we looking for on the bar of
what are we looking for on the bar of
what are we looking for on the bar of chocolate
chocolate
chocolate well the mouthfeel course particles make
well the mouthfeel course particles make
well the mouthfeel course particles make the chocolate seem quite gritty and
the chocolate seem quite gritty and
the chocolate seem quite gritty and unpleasant I shouldn’t mention brand
unpleasant I shouldn’t mention brand
unpleasant I shouldn’t mention brand names here but a big American brand of
names here but a big American brand of
names here but a big American brand of chocolate
chocolate
chocolate she isn’t normally found much in this
she isn’t normally found much in this
she isn’t normally found much in this country has to us taste quite unpleasant
country has to us taste quite unpleasant
country has to us taste quite unpleasant because it’s much lighter pot larger
because it’s much lighter pot larger
because it’s much lighter pot larger particle size but some parts of the
particle size but some parts of the
particle size but some parts of the world that’s what they used to so we can
world that’s what they used to so we can
world that’s what they used to so we can detect on the tongue about 30 microns in
detect on the tongue about 30 microns in
detect on the tongue about 30 microns in size so anything smaller than that just
size so anything smaller than that just
size so anything smaller than that just tastes nice and smooth anything bigger
tastes nice and smooth anything bigger
tastes nice and smooth anything bigger than that you can start to feel it on
than that you can start to feel it on
than that you can start to feel it on your tongue small particles will take
your tongue small particles will take
your tongue small particles will take can often take longer to melt which
can often take longer to melt which
can often take longer to melt which means they may stay solid in the mouth
means they may stay solid in the mouth
means they may stay solid in the mouth longer larger size may also lead to the
longer larger size may also lead to the
longer larger size may also lead to the flavors coming out much slower find a
flavors coming out much slower find a
flavors coming out much slower find a size though there’s about so you don’t
size though there’s about so you don’t
size though there’s about so you don’t go to fine because you need more cocoa
go to fine because you need more cocoa
go to fine because you need more cocoa butter to disperse the cocoa solids to
butter to disperse the cocoa solids to
butter to disperse the cocoa solids to be too fine cocoa butter is the most
be too fine cocoa butter is the most
be too fine cocoa butter is the most expensive ingredient so if you go to
expensive ingredient so if you go to
expensive ingredient so if you go to fine your bar of chocolate to cost you
fine your bar of chocolate to cost you
fine your bar of chocolate to cost you more to manufacture so there’s a balance
more to manufacture so there’s a balance
more to manufacture so there’s a balance between two coarse tastes unpleasant too
between two coarse tastes unpleasant too
between two coarse tastes unpleasant too fine too expensive to produce and so
fine too expensive to produce and so
fine too expensive to produce and so it’s a fine line you’re trying to
it’s a fine line you’re trying to
it’s a fine line you’re trying to control and also by milling finer you’re
control and also by milling finer you’re
control and also by milling finer you’re taking money to do that because you’ve
taking money to do that because you’ve
taking money to do that because you’ve got to put a grinder on and it’s going
got to put a grinder on and it’s going
got to put a grinder on and it’s going to take up energy and it’s as we said
to take up energy and it’s as we said
to take up energy and it’s as we said there’s a cost implication and the more
there’s a cost implication and the more
there’s a cost implication and the more materials and also the wider size its
materials and also the wider size its
materials and also the wider size its big size distribution yeah it may reduce
big size distribution yeah it may reduce
big size distribution yeah it may reduce the kind of thickness of the suspension
the kind of thickness of the suspension
the kind of thickness of the suspension which is also important when you think
which is also important when you think
which is also important when you think about low fat chocolates so anything
about low fat chocolates so anything
about low fat chocolates so anything over 30 microns is detectable by your
over 30 microns is detectable by your
over 30 microns is detectable by your tongue it feels gritty a lot of people
tongue it feels gritty a lot of people
tongue it feels gritty a lot of people prefer
prefer
prefer a smoother mouthfeel if we take
a smoother mouthfeel if we take
a smoother mouthfeel if we take chocolates that are supposed to be have
chocolates that are supposed to be have
chocolates that are supposed to be have a smooth mouthfeel and you actually do
a smooth mouthfeel and you actually do
a smooth mouthfeel and you actually do measure the size they are indeed smaller
measure the size they are indeed smaller
measure the size they are indeed smaller so if we take three chocolates dark
so if we take three chocolates dark
so if we take three chocolates dark chocolate white chocolate and milk
chocolate white chocolate and milk
chocolate white chocolate and milk chocolate and we look at the size
chocolate and we look at the size
chocolate and we look at the size distribution so you see this quite big
distribution so you see this quite big
distribution so you see this quite big differences the big peak here we think
differences the big peak here we think
differences the big peak here we think is sugar and then the smaller ones are
is sugar and then the smaller ones are
is sugar and then the smaller ones are going to be milk solids cocoa solids and
going to be milk solids cocoa solids and
going to be milk solids cocoa solids and like cocoa butter this is from the same
like cocoa butter this is from the same
like cocoa butter this is from the same manufacturer but it’s three different
manufacturer but it’s three different
manufacturer but it’s three different kinds of chocolates so you can see that
kinds of chocolates so you can see that
kinds of chocolates so you can see that the type is depending on the size but if
the type is depending on the size but if
the type is depending on the size but if we take some different types of
we take some different types of
we take some different types of chocolate such as enrobing chocolate
chocolate such as enrobing chocolate
chocolate such as enrobing chocolate that’s the kind of chocolate that may go
that’s the kind of chocolate that may go
that’s the kind of chocolate that may go round a soft center so so it’s going to
round a soft center so so it’s going to
round a soft center so so it’s going to in robe as something else like some
in robe as something else like some
in robe as something else like some fondant cream or something or just
fondant cream or something or just
fondant cream or something or just chocolate powder again those are quite
chocolate powder again those are quite
chocolate powder again those are quite different particle size and so the taste
different particle size and so the taste
different particle size and so the taste is gun and mouthfeel is going to be
is gun and mouthfeel is going to be
is gun and mouthfeel is going to be completely different or if we take
completely different or if we take
completely different or if we take something else you encounter in the
something else you encounter in the
something else you encounter in the everyday life paint in the old days when
everyday life paint in the old days when
everyday life paint in the old days when you’ve got some paint back from a shop
you’ve got some paint back from a shop
you’ve got some paint back from a shop you don’t have to store it because you
you don’t have to store it because you
you don’t have to store it because you pop open the lid there’s a layer of
pop open the lid there’s a layer of
pop open the lid there’s a layer of pigment on the top and then the rest of
pigment on the top and then the rest of
pigment on the top and then the rest of its underneath now we tend to take it
its underneath now we tend to take it
its underneath now we tend to take it for granted or we take it back to the
for granted or we take it back to the
for granted or we take it back to the shop and complain if it’s separated and
shop and complain if it’s separated and
shop and complain if it’s separated and the reason for this has been I guess
the reason for this has been I guess
the reason for this has been I guess looking at the formulation and the
looking at the formulation and the
looking at the formulation and the charge on the particles because if the
charge on the particles because if the
charge on the particles because if the particles are like magnets
particles are like magnets
particles are like magnets if they can actually got the same charge
if they can actually got the same charge
if they can actually got the same charge and it’s a strong charge they come
and it’s a strong charge they come
and it’s a strong charge they come together they repel each other but if a
together they repel each other but if a
together they repel each other but if a charge is weak they start to all stick
charge is weak they start to all stick
charge is weak they start to all stick together it might not be strong sticking
together it might not be strong sticking
together it might not be strong sticking together but they’re going to form
together but they’re going to form
together but they’re going to form little networks and they’re going to
little networks and they’re going to
little networks and they’re going to separate it’s a bit like forming cheese
separate it’s a bit like forming cheese
separate it’s a bit like forming cheese so it’s all for me to kind of like loose
so it’s all for me to kind of like loose
so it’s all for me to kind of like loose kind of structure but if you shake it up
kind of structure but if you shake it up
kind of structure but if you shake it up enough it can resuspend itself but over
enough it can resuspend itself but over
enough it can resuspend itself but over time they might in things like milk it
time they might in things like milk it
time they might in things like milk it forms an unbreakable bond but in a lot
forms an unbreakable bond but in a lot
forms an unbreakable bond but in a lot of these cases it’s like a loose loose
of these cases it’s like a loose loose
of these cases it’s like a loose loose flocculation you shake it or so
flocculation you shake it or so
flocculation you shake it or so and it’s been designed now to be easily
and it’s been designed now to be easily
and it’s been designed now to be easily handle handle and to have no
handle handle and to have no
handle handle and to have no brushstrokes and if we look at the size
brushstrokes and if we look at the size
brushstrokes and if we look at the size here of a paint you can see that the
here of a paint you can see that the
here of a paint you can see that the fine particles they they’re responsible
fine particles they they’re responsible
fine particles they they’re responsible for the opacity of a paint and then
for the opacity of a paint and then
for the opacity of a paint and then that’s the medium ones are really how
that’s the medium ones are really how
that’s the medium ones are really how glossy it is and that’s where it really
glossy it is and that’s where it really
glossy it is and that’s where it really should end if there’s some big bits in
should end if there’s some big bits in
should end if there’s some big bits in there that’s where you start to see
there that’s where you start to see
there that’s where you start to see imperfections which don’t look good on
imperfections which don’t look good on
imperfections which don’t look good on the wall or the finish and that’s what
the wall or the finish and that’s what
the wall or the finish and that’s what they’re trying to avoid the dissolution
they’re trying to avoid the dissolution
they’re trying to avoid the dissolution rate for drugs
rate for drugs
rate for drugs the finer it is the quicker it dissolves
the finer it is the quicker it dissolves
the finer it is the quicker it dissolves Church number of the star cement cement
Church number of the star cement cement
Church number of the star cement cement is too fine it sets too hot and you get
is too fine it sets too hot and you get
is too fine it sets too hot and you get cracks but if it’s too big it’s not very
cracks but if it’s too big it’s not very
cracks but if it’s too big it’s not very strong so again there’s this line
strong so again there’s this line
strong so again there’s this line between not being too fine not being too
between not being too fine not being too
between not being too fine not being too coarse that you need to control and also
coarse that you need to control and also
coarse that you need to control and also it used to be that 2% of the world’s
it used to be that 2% of the world’s
it used to be that 2% of the world’s energy was spent in the grinding of
energy was spent in the grinding of
energy was spent in the grinding of cement and that’s a huge electricity
cement and that’s a huge electricity
cement and that’s a huge electricity bill so if you over grind your power
bill so if you over grind your power
bill so if you over grind your power bills are absolutely astronomical a
bills are absolutely astronomical a
bills are absolutely astronomical a Samoan hailers the the deeper that you
Samoan hailers the the deeper that you
Samoan hailers the the deeper that you want to go into the lung the finer the
want to go into the lung the finer the
want to go into the lung the finer the particle size you’re generally
particle size you’re generally
particle size you’re generally engineering the particles to be
engineering the particles to be
engineering the particles to be batteries battery technologies have
batteries battery technologies have
batteries battery technologies have massive leaps and bounds over the last
massive leaps and bounds over the last
massive leaps and bounds over the last 10 15 years and that’s going to increase
10 15 years and that’s going to increase
10 15 years and that’s going to increase with electric cars becoming more
with electric cars becoming more
with electric cars becoming more prevalent on the roads the surface area
prevalent on the roads the surface area
prevalent on the roads the surface area of the particles leads more efficient
of the particles leads more efficient
of the particles leads more efficient reactions between the electrolyte and
reactions between the electrolyte and
reactions between the electrolyte and the anode or the cathode in the
the anode or the cathode in the
the anode or the cathode in the batteries sunscreen and other cosmetics
batteries sunscreen and other cosmetics
batteries sunscreen and other cosmetics again you’re controlling the size
again you’re controlling the size
again you’re controlling the size because you want to repel the sunlight
because you want to repel the sunlight
because you want to repel the sunlight from you sources and flavorings again
from you sources and flavorings again
from you sources and flavorings again you want a small small size large
you want a small small size large
you want a small small size large particle sizes produce a kind of greasy
particle sizes produce a kind of greasy
particle sizes produce a kind of greasy mouthfeel particle size is also
mouthfeel particle size is also
mouthfeel particle size is also important and molecular weight in
important and molecular weight in
important and molecular weight in plastics and how plastics behave and the
plastics and how plastics behave and the
plastics and how plastics behave and the color of plastics their strengths
color of plastics their strengths
color of plastics their strengths as a final point what I wants to touch
as a final point what I wants to touch
as a final point what I wants to touch on is international standards a lot of
on is international standards a lot of
on is international standards a lot of people think of standards and things
people think of standards and things
people think of standards and things that kind of like a nanny state
that kind of like a nanny state
that kind of like a nanny state mentality someone trying you what to do
mentality someone trying you what to do
mentality someone trying you what to do but the other way of looking at it it
but the other way of looking at it it
but the other way of looking at it it guarantees that I guess consumer rights
guarantees that I guess consumer rights
guarantees that I guess consumer rights are such that you will have something
are such that you will have something
are such that you will have something and it will work and if you have the
and it will work and if you have the
and it will work and if you have the same product it’s made the same way
same product it’s made the same way
same product it’s made the same way you’ll get the same experience all over
you’ll get the same experience all over
you’ll get the same experience all over the world and from a instrumentation
the world and from a instrumentation
the world and from a instrumentation point of view with some of the standards
point of view with some of the standards
point of view with some of the standards I write you’re actually really providing
I write you’re actually really providing
I write you’re actually really providing I guess non manufacturer user manual so
I guess non manufacturer user manual so
I guess non manufacturer user manual so you’re imparting the information how to
you’re imparting the information how to
you’re imparting the information how to get the best out of a particular
get the best out of a particular
get the best out of a particular technology so really anyone can pick
technology so really anyone can pick
technology so really anyone can pick this up and get great results from the
this up and get great results from the
this up and get great results from the get-go ok hopefully I’ve given you some
get-go ok hopefully I’ve given you some
get-go ok hopefully I’ve given you some good interesting ideas about how
good interesting ideas about how
good interesting ideas about how particles are important in your everyday
particles are important in your everyday
particles are important in your everyday life and hopefully in the next time you
life and hopefully in the next time you
life and hopefully in the next time you pick up a cup of coffee you might think
pick up a cup of coffee you might think
pick up a cup of coffee you might think oh I don’t know what’s giving the flavor
oh I don’t know what’s giving the flavor
oh I don’t know what’s giving the flavor or pick up a bower chocolate and think
or pick up a bower chocolate and think
or pick up a bower chocolate and think all right you can say ouch your mouth
all right you can say ouch your mouth
all right you can say ouch your mouth can detect particles of a less than 30
can detect particles of a less than 30
can detect particles of a less than 30 microns
microns
microns [Applause]
[Applause]
[Applause] [Music]
[Music]
[Music] you
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