l8 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 efi&ciency 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 Percent. 



Acid-insoluble ash Per cent. 



Special tests 



Microscopical findings. 



Conclusions. 



. Analyst. 



