Introduction to Main Functions of Ultrasonic Cell Crushing Apparatuses

The ultrasonic cell crusher converts electric energy into sound energy through the transducer. This energy is transformed into dense small bubbles through the liquid medium. These small bubbles burst rapidly and produce the same energy as small bombs, thus playing the role of breaking cells and other substances.

Ultrasonic processor has the functions of breaking tissue, bacteria, virus, spore and other cell structures, homogenizing, emulsifying, mixing, degassing, disintegrating and dispersing, leaching and extracting, accelerating reaction, etc., so it is widely used in biological, medical, chemical, pharmaceutical, food, cosmetics, environmental protection and other laboratory research and enterprise production.

The main uses of ultrasonic cell crushing apparatuses are as follows:
1. Ultrasonic extraction of biological nano meter (ultrasonic chemical synthesis method)
In the ultrasonic chemical reaction, the cavitation effect of sound wave plays a key role. In the process of ultrasonic irradiation, the formation, growth and collapse of cavitation bubble will occur in the liquid. When the cavitation bubble collapses, it will produce a strong pressure pulse covered and many unique properties.

2. Dispersion of cosmetics by ultrasound
In order to further extract the essence of medicine and particle refinement, and save production costs, achieve the dispersion and emulsification effect, make the cosmetics penetrate deeper into the skin layer, so that it can be absorbed well and give full play to the efficacy and effect of the medicine, ultrasonic emulsification is used to achieve the desired effect.

3. Preparation of suspension
Under ultrasonic cavitation and strong agitation, a kind of solid drug can be dispersed in the aqueous solution containing surfactant to form about 1um oral or intravenous suspension.

4. Alcohol mellow by ultrasonic wave-aging technology
The main controlling factor of wine is chemical change that is the formation of acid. It is further esterified and ester is involved in the association of ethanol and water. The newly produced wine contains garrisol, which has a pungent taste. This smell can only be dissolved after a long time. This slow change is called wine mellow.