Detection of lactose crystal size

1. Preparation of samples: The sample tank (or bottle) is carefully washed with warm water, wiped dry, and kept at 37 ℃ for 10 days for bacterial testing and sensory identification. The sample tank (or bottle) for chemical analysis should be washed and cleaned with clean water, thoroughly stirred after opening, and immediately transferred to a dry and sterilized bottle with a ground glass stopper for analysis. Test Method 2.1 Determination of Moisture 2.1.1 Method 2.1.1.1 Instrument a. Aluminum dish or glass dish with lid: diameter 60-70mm. b. Short glass rod. c. 50rml beaker. d. 250 ml volumetric flask. e. Sea sand (for reagents) or folded filter paper strips. 2.1.1.2 Method: Take 50g (accurate to 0.2 mg) of the sample and dissolve it in a 50ml beaker. Pour it into a 250m volumetric flask, adjust the temperature to 20 ℃, add water to the mark, and shake well. Suck 5 ml into an aluminum dish that has been dried to constant weight and contains 10g of sea sand and a small glass rod (or a dry folded filter paper strip). Steam dry on a water bath. During the natural drying process, use a small glass rod to occasionally learn to mix sea sand. Place the evaporated aluminum dish in an oven at 98-100 ℃ for 3 minutes, take it out, cool it in the dryer t for 25-30 minutes, weigh it on a balance, and continue to dry it in the oven for t hours. Re cooling. Weighing. Until fear of weight (the last two weight differences do not exceed 2 mg). Calculate its moisture percentage according to equation (1)

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