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The Carr index (Carr's index [1] or Carr's Compressibility Index [2]) is an indicator of the compressibility of a powder.It is named after the scientist Ralph J. Carr, Jr. The Carr index is calculated by the formula =, where is the freely settled bulk density of the powder, and is the tapped bulk density of the powder after "tapping down".
In chemistry, the mass fraction of a substance within a mixture is the ratio (alternatively denoted ) of the mass of that substance to the total mass of the mixture. [1] Expressed as a formula, the mass fraction is:
The Hausner ratio is a number that is correlated to the flowability of a powder or granular material.It is named after the engineer Henry H. Hausner (1900–1995). [1] [2]The Hausner ratio is calculated by the formula
The "dilution factor" is an expression which describes the ratio of the aliquot volume to the final volume. Dilution factor is a notation often used in commercial assays. For example, in solution with a 1/5 dilution factor (which may be abbreviated as x5 dilution ), entails combining 1 unit volume of solute (the material to be diluted) with ...
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The volume of such a mixture is slightly less than the sum of the volumes of the components. Thus, by the above definition, the term "40% alcohol by volume" refers to a mixture of 40 volume units of ethanol with enough water to make a final volume of 100 units, rather than a mixture of 40 units of ethanol with 60 units of water.
In this method, 0.1 g of SAP material is placed into a permeable bag, which is suspended over excess water in a beaker. Wait 20 min. and weigh the bag and then calculate the percentage of swelling through the following formula: (w2-w1)/(w1) % w1= weight of the polymer (Before swelling) w2= weight of the polymer (After swelling)
For example, in a recipe that calls for 10 pounds of flour and 5 pounds of water, the corresponding baker's percentages are 100% for the flour and 50% for the water. Because these percentages are stated with respect to the weight of flour rather than with respect to the weight of all ingredients, the sum of these percentages always exceeds 100%.