Brookfield Engineering Laboratories, Inc.
Page 68
Manual No. M/98-211-B0104
Brookfield Engineering Laboratories, Inc.
Page 68
Manual No. M98-211-E0912
selected. Although this value is calculated, it can be altered if there is a compelling need to do
so. If the Base Increment has been manually altered for any reason, selecting a new Run Speed
automatically resets the Base Increment to its optimum value.
Torque Reduction
Torque Reduction
is percentage change in torque value between successive data points. That is, the
material yields or begins to break down and, as a result, the measured incremental torque begins to
decrease. A value of 100% for this parameter causes the test to stop as soon as there are no torque
increases during a base time increment. Some users may wish to see a drop in torque after the
yield point. Setting this parameter to values greater than 100% allows data to be collected after the
yield point by the EZ-Yield
TM
software so the decrease in torque may be more easily visualized.
However, this will also affect the calculated yield stress value.
Low and High Yield Limits
These values (in Pa) can be used as a Quality Control tool. If the resulting yield stress from a test
falls outside these limits, an appropriate message is displayed and printed with the results. Entering
zero (0) for both these parameters disables this QC feature.
IV.8.2
Toolbar and Menu Options
Figure IV-56
Note:
All functions shown on the toolbar can also be accessed from the menu
above the toolbar.
New
Selecting
New
(using the
New
button or the
New
option in the
File
menu) displays the Test Parameters
page with default values in each field. Use this function before creating a new test program.
Open
Selecting
Open
(using the
O
peN
button or the
Open
option in the
File
menu) displays the
Open
File
dialog box.
BEL
gpk test.DB
syrup
hair gel #1.DB
chocolate syrup #1.DB
syrup
hair gel #2.DB
chocolate syrup #2.DB
hair gel #3.DB
chocolate syrup #3.DB
hair gel #4.DB
chocolate syrup #4.DB
petroleum jelly #1.DB
ketchup #1.DB
petroleum jelly #2.DB
ketchup #2.DB
Figure IV-57
