The Universal Cell is the second most widely used test cell and is used to perform a variety of compression, extrusion and viscosity tests. The CE-l test cell consists of a cylinder, a close-tolerance piston, a back-extrusion piston, an extrusion grid base, three orifice bases and a solid base. The cylinder has a diameter of 2-1/4 in. (57 mm) and is 3 in. (77 mm) high with a volume of 11.9 cubic inches (195 ml). A ridge is formed near the bottom of the cell to support the inserts. The close-tolerance piston has a diameter of 2-1/4 in. (57 mm) and is used for compression, extrusion and viscosity tests, as for tomato products, mayonnaise, etc. The back-extrusion piston has a diameter of 2 in. (51 mm) and is used for back-extrusion test of semi- solids such as peanut butter, applesauce, rehydrated potato flakes, etc. The solid base insert has a diameter of approximately 2-1/4 inches and fits into the bottom of the cylinder; this insert is used in conjunction with the close-tolerance piston for back-extrusion tests. The extrusion grid base has eleven (11) 0.095-inch (2.4 mm) parallel slots, and fits into the bottom of the cylinder. This insert is used in conjunction with the close-tolerance piston to form an extrusion test cell to measure the consistency of heavy gels, shortening, etc. Three orifice base inserts are also provided and fit into the bottom of the cylinder. Each of the orifice base inserts has a different size orifice. The hole diameters are 0.062 in. (1.6 mm), 0.031 in. (0.8 mm) and 0.015 in. (0.4 mm). The orifice base inserts are used in conjunction with the close-tolerance piston to measure the apparent viscosity of fluid-like or semi-solid products such as sour cream, mayonnaise, syrups, tomato puree, etc.