?> >The icing sugar must bee really dry or the method doesn't work. We keep 
the sugar in an hermetic container.

> Details, details, details...

> It is tips like this that probably explain why shaking with sugar dust 
> works for some and not others.  Maybe even the brand of sugar could factor 
> in.

One other big concern which comes to mind is the need to sift the icing 
sugar before using.  When mixing sugar with OTC or Tylan, I notice that 
icing sugar -- even freshly-bought -- is often clumped to some extent and 
will not mix uniformly unless the sugar is beaten (egg beater) or blended 
(blender) or sifted with a flour sifter.

Sugar may even need to be sifted the same day as the testing is done to 
prevent re-clumping.

The initial stages of sugar clumping is often not obvious to the naked eye, 
but a loupe or magnifying glass should show it.

I should imagine the fineness of the sugar dust is critical to success with 
this method, since un-sifted sugar is probably more like gravel than fine 
dust and will not get into the tight spaces like spiracles and onto mite 
feet, etc. the way that properly broken-up dry sugar dust will.

Possibly a desiccant -- http://www.bing.com/search?q=desiccant -- should be 
kept in the sugar containers, especially in damp environments, and/or the 
sugar should  probably be kept in numerous small containers like zip-loc 
bags to avoid exposure to air and moisture previous to use.

Possibly the plastic kilo bags in which icing sugar is sold locally, 
freshly-opened, may be dry and fine enough for that day at least.  I'll have 
to check under a 'scope sometime, or maybe someone with sugar and a 
microscope handy will report back here today? 

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