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To: sweetiepiezer
Wheat gluten has “been a real difficult sample to work with,” said (Deleted out of pity), director of the New York food lab. “It’s real sticky, gummy. If you can imagine wet flour and you’re trying to get that into solution and put that into an instrument.”

I think any chemist on here would be disgusted, embarrassed, and ashamed to ever make a statement to the effect,

"We have no idea how to run an analysis, because even though the sample preparation protocols are published all over the Web and available in minutes to a Google search performed by a Mongoloid Idiot, the most basic primary step in an analysis is just so far beyond us that we are helpless. We have no clue where to begin, because we did not particulary like Analtyic Chem - it was so tedious, and interfered with our drinking.

We were able to land these jobs, somehow, and now, it's all going to fall down."

I am ashamed to have majored in Chemistry. It just HAS to be the renormed SAT scores, it must be.....

21 posted on 03/28/2007 2:26:43 PM PDT by Gorzaloon (Global Warming: A New Kind Of Scientology for the Rest Of Us.)
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To: Gorzaloon

Yeah, you'd think since pet food manufacturers can figure out how to manage the "sticky, gummy" problem, chemists working in toxicology labs would be able to as well.


27 posted on 03/28/2007 3:10:18 PM PDT by GovernmentShrinker
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To: Gorzaloon

Gee, you want to get wet flour into solution, hey, how about adding more solution.
What did he spend his degree on, making meth?


30 posted on 03/28/2007 3:13:23 PM PDT by Lx (Do you like it, do you like it. Scott? I call it Mr. and Mrs. Tennerman chili.)
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