KERN & SOHN DBS 60-3 User Manual
Page 81
DBS-BA-e-1311
81
Material
Weight
Sample
(g)
Drying
temperature
( °C)
Drying
period
(approx.)
(min)
Moisture
%
(approx.)
Solid
body
%
(approx.)
Paper
2-4
106
10
6.4
PA 6 (Ultramide B3WG5)
10
60
10
0.05
PA 6.6 (Ultramide B3WG5)
10
80
10
0.15
PBTP (Crastin SK645FR)
10
80
10
0.05
PC (Macrolon 2805)
10-12
80
15
0.08
PC/ABS (Babyblend T65MN)
9-11
80
10
0.12
Pepper, black, powder
2
85
8.8
7.97
PMMA (Plexiglass 6N)
10
70
10
0.12
Polypropylene
13
130
9
0.23
Polypropylene
3.3
120
2.2
0.09
Polystyrene sulfonic acid
Sodium salt solution
2-2.5
120
8.7
19.01
POM (Hostaform C9021))
10
80
10
0.13
PS (Polystyrene 168 N)
10
80
10
0.05
Purine
2
105
3.8
8.64
Curd
1
140
7
18
Curd cheese, „Fat curd cheese“
1.2
130
8
23
Silica sand
10-14
160
1.9
0.24
Raclette cheese
1.5
160
14.4
56.9
Canola seed
3-4
90
7.4
6.18
Rice (US parboiled)
3.5
105
12.5
10.98
Rye
4.5
150
11.5
10.72
Red wine
3-5
100
15-20
97.4
Sugar beet pulp pellets
4.5
150
8.6
11.77
Salt
2
100
3
4.9
Pretzel sticks
3-4
75
4.5
1.67
Sludge
11-12
130
90
80
Melted cheese
1.5
70
15
35.65
Chocolate
2.5
103
10
0.5
Chocolate powder
2-4
100
4
1.9
Chocolate water
2-3
90
10
6
Hogwash of kitchen waste
4-5
160
21
17.67
Lard
0.70
160
3.5
1.2
Shampoo
2
100
14.1
75.89
Soap
3
120
6
7.86
Mustard
2.5-3
80
19
34.69
Sesame seed
3
130
8
5.48
Soya bean flour
4.6
95
4.9
4.8
Soya beans, granulate
5
110
22.6
12.16
Bruised sunflower seed
3-3.5
100
4
5.92
Sunflower oil
10-14
138
2
0.1
Spaghetti
3
105
15.1
10.63
Rinsing agent
2
80
13.7
59.64
Dust
5-10
104
8-15
7.3
Starch derivative
2.5
150
12.3
30.29
Starch glue
1.5
100
8.9
17.96
Spread cheese
2.5-2.8
160
4.5
36.81
Soup
(instant product)
2-3
80
4.5-7
3