1 8 MICRO-ANALYTICAL METHODS 



done to bring this about if the analysts were to meet for the 

 purpose of comparing methods and results. Uniform blank re- 

 port forms should be adopted and used in the micro-analytical 

 laboratories, somewhat like those used by chemists. It cannot, 

 however, be denied that the efficiency in the work done depends 

 largely upon the ability, judgment and experience of the analyst. 

 The reports of the micro-analysts may be made according 

 to the following groups : 



I. Drugs and foods of vegetable origin, including dry or solid products of both 

 animal and vegetable origin. 



II. Liquid or moist products of animal and vegetable origin (canned and pre- 

 served products generally). 



III. Bacterial examinations of liquids, foods and drugs. 



There should be a special blank report card for each group of 

 substances, arranged as follows: 



FORM No. I 



No (I. S., laboratory or other serial number). 



Label. . 



Sample received Sample examined. 



Condition of wrappings and seals 



Organoleptic tests 



Consistency of feel 



Color 



Odor 



Taste 



Adjunct tests 



Sand (beaker test) Per cent. 



Ash Per cent. 



Acid-insoluble ash Per cent. 



Special tests 



Microscopical findings. 



Conclusions. 



, Analyst. 



