is there a different shape of stirrbar than the standard cylindrical one, that is better suited to stirr syruplike stuff with some insolubles?
Barbell or egg style...?careysub - 17-9-2016 at 05:30
Samarium-Cobalt stir bars are used for this purpose.
Don't know about the shapes. It would seem that although shorter, squatter ones would spin more easily in a viscous medium, they would also provide
less stirring, while you actually need more.
Most Sm-Co sir bars are the traditional cylindrical shape (though sometimes an octagonal "cylinder"), often with a pivot ridge, so that may be the
best compromise.dangerous amateur - 18-9-2016 at 06:24
Yes, I know about these extra strong magnets.
But I mean just the influence of the shape, no matter what kind of magnet is in there.
Quote:
It would seem that although shorter, squatter ones would spin more easily in a viscous medium, they would also provide less stirring, while you
actually need more.
A big chubby stirrbar would have more magnet weight in him and thus more conveyable force like a thin stick of the same diameter.
Hmm. careysub - 18-9-2016 at 06:46
There is a limit to how far stir bars can be pushed. When the going gets really tough people have to go to overhead stirrers (but you probably knew
that).
