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Magnetic Levitation in the Analysis of Foods and Water

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Katherine A. Mirica, Scott T. Phillips, Charles R. Mace and George M. Whitesides*

Department of Chemistry and Chemical Biology, Harvard University, Cambridge, Massachusetts 02138

J. Agric. Food Chem., 2010, 58 (11), pp 6565–6569

DOI: 10.1021/jf100377n

Publication Date (Web): May 13, 2010

*Corresponding author (e-mail gwhitesides@gmwgroup.harvard.edu).

Section:

Food and Feed Chemistry

Abstract

This paper describes a method and a sensor that use magnetic levitation (MagLev) to characterize samples of food and water on the basis of measurements of density. The sensor comprises two permanent NdFeB magnets positioned on top of each other in a configuration with like poles facing and a container filled with a solution of paramagnetic ions. Measurements of density are obtained by suspending a diamagnetic object in the container filled with the paramagnetic fluid, placing the container between the magnets, and measuring the vertical position of the suspended object. MagLev was used to estimate the salinity of water, to compare a variety of vegetable oils on the basis of the ratio of polyunsaturated fat to monounsaturated fat, to compare the contents of fat in milk, cheese, and peanut butter, and to determine the density of grains.

Keywords (keywords):

Magnetic levitation (MagLev); density; analysis of food and water

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History

Published In Issue June 09, 2010
Article ASAPMay 13, 2010
Received: January 29, 2010
Revised: May 04, 2010
Accepted: May 6, 2010

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Magnetic Levitation in the Analysis of Foods and Water

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Recommend & Share

Related Content

Measuring Densities of Solids and Liquids Using Magnetic Levitation: Fundamentals

Using Magnetic Levitation To Distinguish Atomic-Level Differences in Chemical Composition of Polymers, and To Monitor Chemical Reactions on Solid Supports

Density-Based Diamagnetic Separation: Devices for Detecting Binding Events and for Collecting Unlabeled Diamagnetic Particles in Paramagnetic Solutions

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