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Edit/Create Method
The SMART System 5™ permits a variety of analysis programs, based on sample
type.
Moisture/Solids – The instrument performs a moisture/solids determination.
Moisture/Fat – The instrument performs a moisture/fat determination.
Dilution – The sample is diluted, and a dilution factor is used for the diluted
sample result; therefore, an accurate moisture/solids value for the undiluted sample
is obtained. An interfaced external balance is required. The dilution program
should be used with samples that burn easily, viscous samples or samples which
dry unevenly.
Syringe Weigh – Syringe Weigh is utilized when the moisture/solids instrument
cannot accurately record the initial sample weight due to rapid evaporation. The
rapid evaporation can be caused by the sample being warmer than room
temperature or containing a solvent that evaporates quickly. The instrument
internal balance or an interfaced external balance can be used to calculate the
weight of the syringe.
Ash – The moisture/solids instrument performs a standard analysis on the sample.
The sample is then transferred into an ashing furnace. The ashed sample is
returned to the moisture/solids instrument for calculation of the ash content.
Wastewater Total Suspended Solids (TSS) – A filter is utilized for samples with
low solids concentration. The instrument dries and weighs the solids obtained on a
tared filter from the filtration of a known volume of sample which is manually
entered into the system.
Wastewater Total Volatile Suspended Solids (TSS/TVSS) – The moisture/solids
instrument performs a standard analysis on the sample. The dried sample is then
transferred to an ashing furnace. The ashed sample is returned to the moisture/
solids instrument for weighing of the ashed sample. Total Suspended Solids and
Total Volatile Suspended Solids are calculated.
Moisture/Fat Modified – The fat is extracted from one sample while another
sample is dried for moisture analysis, permitting analysis of fat content of samples
in which initial drying may bind the fat molecules.
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