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Sun, 28 Nov 2010 08:00:07 -0800 |
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<1B79AE9A97624ABAB4571B4C212C7AF2@Romulus> |
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?> >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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