DRY & GRIND . 5.1.1.1. Dry samples at 40 C for at least 48 hrs or freeze-dry for at least 24 hours 5.1.1.2. Scoop 1 to 20 g of sample into clean grinding cup with two clean ball bearings; cup should be no more than 2/3 full 5.1.1.3. Place cap with O-ring over the top of the cup and screw locking collar over the
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