Hi everybody,
I was recently quite shocked as I watched a video from an "industry expert" making a demo. He was weighing his ingredients on an scale directly besides an operating hot plate and an operating homogenizer.
I wrote a short blog post a couple of months ago as a general guide for chosing a laboratory scale. This is a question we're asked weekly, if not daily at Formula Botanica because new students are simply overwhelmed by the variety of available scales on the market.
I've explained in this blog post that you shall dedicate a certain corner to your laboratory scale where there is no direct sunlight, no heat source or vibration.
Just once more emphasizing to keep your lab scale away from:
Heat sources (oven, bain marie, hot plate, direct flame, induction plate etc)
Vibration (mixer, homogenizer, ultrasound or microwave sources)
direct sunlight
Moisture (bain-marie, autoclave etc)
Dedicate a certain corner to your weighing and your scale. Put the lab either on a professional anti-vibration table or on any stable and robust counter that would not easily vibrate and affect the efficacy of your scale.
