Please describe a method preferably where the sample can be used in dry form.
The method of preparing flour samples for Differential Scanning Calorimetry (DSC) typically involves the following steps:
1. Drying: The flour sample is dried at a specific temperature and humidity to remove all traces of moisture.
2. Sieving: The dried flour sample is sieved to a uniform particle size.
3. Weighing: The exact amount of flour is weighed to ensure reproducibility of results.
4. Conditioning: The flour sample is conditioned at a specific temperature and humidity for a specified period to stabilize the sample.
5. Introduction of the sample into the DSC cell: The sample is introduced into the DSC cell using a clean spatula and carefully spread on the measuring plate.
It is important to note that the flour sample preparation conditions must be strictly controlled to obtain reproducible and accurate results during DSC analysis.
No preparation is needed, some time we add a drop of water to the flour.
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