A weekly webinar answering technical questions from the week.
Q1: Will the temperature of the sample be one of the factor that will affect the measurement accuracy?
Situation is like this, our potential user from chain-restaurant (fast food), would like to monitor the “spiciness” of the hot food.
Q2: Why we don’t need any “standard” to make sure the FS-GEN4 is working well?
Example, if using pH meter, we will verify with solution pH4, pH7, pH14, and adjust it back.
If so, do we need to check if the measurement is there any drift?
Q3: After we drip the sample on the sensor, do we need to wait after how many sec/min then only start measurement? (to make sure the oxidation & hydrolysis step are completed? the voltammagram peak 1 peak 2 you explained in previous webinar)
And also I have some question from another potential user, they are using HPLC method for their capsaicin testing / monitoring.
Q5: We are now using methanol to extract the capsaicin from our raw dried chilli, then follow with HPLC C-18 column method (detect the content in PPM / mg), using pure capsaicin as standard curve.
Comentários