My farewell to fluidynes - Page 6

 
An example:
http://www.hc-sc.gc.ca/fn-an/res-rech/analy-meth/chem/index-eng.php
I suggested looking for a pre-1960's lab manual because it won't
assume you have an Atomic Absorption Spectrophotometer, just simple
equipment. The 'wet' analytical techniques for foods are over a
century old. I found manuals for petroleum and medical lab techs, not
for food.

A general chemistry book may explain how to perform the procedures but
is unlikely to give specific instructions for all the tests you need.
It's such a broad field that we could learn only enough to understand
the explanations when we entered any branch of industry.

jsw

 
This describes the considerations for starch and sugar assay, though
it uses an optical photometer to make measurements:
http://treephys.oxfordjournals.org/content/24/10/1129.full.pdf

The writing style and jargon are standard for chemical literature. A
lab tech's manual should be easier to follow.

jsw

 Jim,


I downloaded this, because there seems to math in here that might
provide a cross-check.

Thanks,

Curbie

 
The ratio between full capacity and one division sets your potential
accuracy. More sensitive scales permit smaller samples. We aimed for
~1 in 2000 in each step because the errors accumulated with every
measurement. In your case that would mean trying for at least 200g of
algae after drying.

The tare weight of containers is a problem, also transferring -
everything- from one container to another. You can make sample dishes
for drying and weighing from heavy duty aluminum foil, then re-weigh
the amount of it that you transfer into glassware.

jsw

 Jim,


This makes sense, thanks.

Curbie