What’s cooking in the Seedlab (literal)
We are adjusting one of the protocols for measuring the dry weight of the seeds. For this we use a modified oven to achieve a constant temperature of 103º for 17h, so that the humidity goes away, and so we can weigh the difference.
This is very important for priming and storage.
The difficulty comes from the accuracy, as the usual protocol is designed for laboratories where the slowness of the process is not as problematic as in our case, which should be more practical.
When we took the seed out of the oven, still hot, and used the precision scale… between the humidity of the environment and the small convection current created between the seed and the scale, we had inaccurate measurements to adjust.
The current solution is to put them in open jars in the oven, and just before taking them out, while still hot, we put the lid on and let them cool down. In this way, although the measurement takes some time, the two disadvantages mentioned above are eliminated.
We are adjusting one of the protocols for measuring the dry weight of the seeds. For this we use a modified oven to achieve a constant temperature of 103º for 17h, so that the humidity goes away, and so we can weigh the difference.
This is very important for priming and storage.
The difficulty comes from the accuracy, as the usual protocol is designed for laboratories where the slowness of the process is not as problematic as in our case, which should be more practical.
When we took the seed out of the oven, still hot, and used the precision scale… between the humidity of the environment and the small convection current created between the seed and the scale, we had inaccurate measurements to adjust.
The current solution is to put them in open jars in the oven, and just before taking them out, while still hot, we put the lid on and let them cool down. In this way, although the measurement takes some time, the two disadvantages mentioned above are eliminated.
