Jelly strength tester made by H. Hughes and Son Ltd

Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H Jelly strength tester made by H

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Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H
Science Museum Group
© The Board of Trustees of the Science Museum

Jelly strength tester made by H. Hughes and Son Ltd, Forest Gate, London, United Kingdom, in original case, c. 1930s. It was used at the Bard Brothers, jelly manufacturers, factory, 512a Romford Road, London.

The first instrument designed specifically for quality control in food manufacture was, perhaps surprisingly, to test the consistency of fruit jelly. Devised by a German chemist in 1861, the jelly puncture test was soon followed by a series of improved jelly strength testers, as they became called. Driven by the practical concerns of the food industry, jelly testing led to a new field in chemistry concerned with investigating the properties of gelatinous substances.

This example was used at an East London confectionery factory, Bard Brothers, which in the mid-20th century was one of Britain’s leading suppliers of fruit jelly.

Details

Category:
Experimental Chemistry
Object Number:
2019-483
Materials:
metal (unknown) and wood (unidentified)
type:
balance
credit:
Dennis Little