KERN & SOHN DLT 100-3N User Manual
Page 73
DLT_N-BA-e-1421
73
Material
Weight
Sample
(g)
Drying
temperature
( °C)
Drying
period
(approx.)
(min)
Moisture
%
(approx.)
Solid
body
%
(approx.)
Setting lotion
0.01
145
9
98.76
Setting lotion (extra strong)
1
130
8
97.85
Hair styling gel
5
105
37.0
94.71
Oat flakes
2
105
5.6
9.35
Hazelnut cores
2.2
100
3.8
4
Hazelnut cores (peeled)
2.6
100
4.5
3.74
Hydranal sodium tatrate – 2
– hydrate
1.6
160
12
15.67
Yoghurt
2-3
110
4.5-6.5
86.5
Coffee
2
150
8
4.99
Coffee cream
2-3
130
6-8
78.5
Coffee seed
3.5-4
120
8
8.53
Cocoa
2.5
105
4
3.45
Cocoa seed
4-5
130
7.8
6.23
Limestone
12-14
160
5
0.05
Potato powder
2.5-3.0
130
5.8
12.46
Potato chips
3-4
106
7.5
6.9
Ketchup
2
120
18
74.44
Silica gel
9.5
115
4,5
0.63
Adhesive
2-5
136
6-8
54.3
Garlic, powder
2
100
7.3
5.36
Coal powder
4
160
3.4
2.11
Chalk (natural)
8
160
1.7
0.06
Crystal sugar
3
90
2.8
0.05
Synthetic resin dispersion
(diluted)
2
160
5.9
60.21
Latex
1-2
160
5.2
38.64
Latex LE
1
3-5
125
10.8
46.58
Latex LE
2
3-5
125
9.4
50.37
Latex O44
3-5
125
9.4
50.65
Lentils
4
135
5.4
12.49
Loam soil
10-15
160
5.5
9.89
Loam clay
2.5
160
14.5
80.75
Skim milk powder
4
90
5.5
3.67
Low fat curd cheese
1.2
130
8
18.5
Corn starch
2
160
5.2
89.1
Almonds (caramelised)
3.5
80
4.8
1.81
Almonds (natural)
2.5
100
5.3
4.19
Almonds „californian“
3
100
5.3
4.34
Margarine
2.2
160
4
19.15
Brick mass
7
160
20
80.13
Mayonnaise
1-2
138
10
56.5
Flour
8-10
130
4.5
12.5
Micronyle
7-8
60
8
0.4
Milk
2-3
120
6-8
88
Milk powder (MMP)
4.5
100
6.3
2.46
Milk powder (VMP)
4.5
100
5.5
2.56
Mozzarella
1.5
160
11.1
45.78
Multivitamin candies
3-3.4
115
3.3
0.4
Natural latex
1.4
160
5.3
42.56
Nougat mass
2.5
103
10
0.6
Noodle dough
0.55
160
5
12
Concentrated orange juice
2-3
115
13
52.1