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Chemistry, 22.04.2021 14:00 juansantos3328

(a) Describe the steps involved in a sampling operation. (b) Distinguish between primary and secondary sampling.

(c) Outline the methods used to reduce a sample to a manageable size.

(d) Why should you prefer dry-ashing to wet-ashing of a food sample such as

cabbage?

(e) How would you prepare a protein free filtrate (PFF)?​

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