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Published in:
2017 | OriginalPaper | Chapter
3. Dilutions and Concentrations
Authors : Andrew P. Neilson, Sean F. O’Keefe
Published in: Food Analysis Laboratory Manual
Publisher: Springer International Publishing
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Abstract
Dilution and concentration of solutions are used for a variety of reasons related to food analysis. Along with describing these reasons, this chapter covers the basic calculations and strategies for calculating the final concentration when one is given the initial concentration and a known dilution/concentration scheme. Also covered are strategies for designing and performing dilutions to obtain standard curves that can be used for determining the concentration of analytes in a sample. This chapter includes practice problems, for which the answers are at the end of the lab manual.