The invention generally relates to an apparatus and a method for mixing of liquids (50) or of particles with a liquid (50). In a volume of liquid (50), a thermal convection flow is generated at at least one surface of the volume of liquid by irradiating IR radiation (30) into the volume of liquid. Thereby it is possible to avoid a depletion zone at the surface and to more accurately measure interactions of the particles with the surface by means of surface-based measurement methods.

Carbonation apparatus is provided for carbonating a mixed input flow of pressurized and refrigerated carbon dioxide and water. A first cartridge is disposed within the carbonation chamber, defining a porous micromesh net in fluid communication with the input flow and a central cavity in fluid communication with the carbonation chamber output port. The micromesh net is configured to break up chains of water molecules passing through the net, to enhance bonding between the water and carbon dioxide molecules within the cartridge. The net also responds to the flow of water and carbon dioxide molecules impacting and passing through the net by generating a passive polarizing field that has a polarizing influence on the water molecules to further enhance bonding. Beads may be provided within the cartridge for capturing and stabilizing carbon dioxide molecules to yet further enhance bonding between the water and the carbon dioxide molecules.

Designs of a digital microfluidic devices are described comprising droplet control electrodes and heating electrodes that have effects in the regions for droplet manipulations. Specifically, the digital microfluidic device comprises a first substrate having liquid control electrodes for droplet control and a second substrate having heating electrodes for temperature control. Shielding electrodes are disposed on the second substrate to ensure that the heating electrodes can control the digital microfluidic device to a desired temperature profile without interfering the droplet operations such as transport, merging/mixing, splitting, particle distribution, etc.

A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products.

In an embodiment, a fluid ejection device includes a die substrate with a chiclet adhered by its front side to the die substrate. The fluid ejection device also includes an ink delivery slot formed through the chiclet from its back side to its front side. The fluid ejection device further includes a mixing bead at the back side of the chiclet, adjacent the ink delivery slot.

Carbonation apparatus is provided for carbonating a mixed input flow of pressurized and refrigerated carbon dioxide and water. A first cartridge is disposed within the carbonation chamber, defining a porous micromesh net in fluid communication with the input flow and a central cavity in fluid communication with the carbonation chamber output port. The micromesh net is configured to break up chains of water molecules passing through the net, to enhance bonding between the water and carbon dioxide molecules within the cartridge. The net also responds to the flow of water and carbon dioxide molecules impacting and passing through the net by generating a passive polarizing field that has a polarizing influence on the water molecules to further enhance bonding. Beads may be provided within the cartridge for capturing and stabilizing carbon dioxide molecules to yet further enhance bonding between the water and the carbon dioxide molecules.

A beverage mixing system/method allowing faster mixing/blending of frozen beverages is disclosed. The system/method in various embodiments utilizes inductive coupling to introduce heat into the frozen beverage during the mixing/blending process via a rotating driveshaft and attached mechanical agitator to speed the mixing/blending process. Exemplary embodiments may be configured to magnetically induce heat into the driveshaft and/or mechanical agitator mixing blade to affect this mixing/blending performance improvement. This heating effect may be augmented via the use of high power LED arrays aimed into the frozen slurry to provide additional heat input. The system/method may be applied with particular advantage to the mixing of ice cream type beverages and other viscous beverage products.

A method and apparatus for improving hydration and/or reducing the particle size of a product or agent. The method includes the step of applying a pulsed electromagnetic field to the product or agent for a period of time sufficient to allow an increase in the hydration of the product or agent and/or a reduction of the particle size of the product or agent.

A mixing device for a magnetic bead reagent includes a magnetic member, a container storage mechanism, and a drive mechanism. The container storage mechanism includes a mounting part for mounting a magnetic bead liquid container storing a magnetic bead reagent, and the mounting part corresponds to the magnetic member, enabling the container on the mounting part to be located within the magnetic field. The drive mechanism has a drive structure capable of driving at least one of the magnetic member, the mounting part, and the container to move, and thus generating a relative movement between the container and the magnetic field. The direction of the magnetic force acting on the magnetic beads is changed by the relative movement between the magnetic bead reagent and the magnetic field, such that the magnetic beads flow along different directions under the magnetic force, thereby increasing mixing efficiency of magnetic bead reagent.