The prevalence of improper solution-making technique places molar solutions in crisis

Q2 Social Sciences Journal of Food Science Education Pub Date : 2020-05-13 DOI:10.1111/1541-4329.12186
Ryan D. Calvert, Ciera R. Crawford, Cordelia A. Running
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引用次数: 1

Abstract

Properly made solutions are critical to the scientific method. However, in various laboratories and collaborative environments, we have noticed a lack of proper technique for making solutions. Instead of measuring the moles of solute then filling up to the needed volume with solvent, we observed many individuals would measure the moles of solute then add a premeasured volume of solvent, resulting in more dilute solutions. This disturbing trend is particularly of interest for high-molarity solutions, such as sucrose solutions common in sensory science. The higher the molarity, the greater the skew from the incorrect technique. Therefore, we designed a survey investigating the prevalence of improper solution-making techniques. We had 811 participants of which 186 we determined likely to make solutions based on field of study and job description. The 186 participants were categorized by current position as faculty, postdoctoral fellow, research assistant, or graduate student. Our results indicate that almost a third of scientists may be making molar solutions incorrectly. Given the current crisis of reproducibility in science, and the importance of concentration in a variety of applications, the possibility of the concentrations being mismatched from one research group or even one lab member to another is concerning. We urge all researchers to document and seek/provide training for day-to-day work in research laboratories, ensuring all researchers can correctly perform even very basic procedures.

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普遍存在的不正确的溶液制作技术使摩尔溶液处于危机之中
正确的解决方案是科学方法的关键。然而,在各种实验室和协作环境中,我们注意到缺乏适当的解决方案技术。我们观察到,许多人不是先测量溶质的摩尔数,然后用溶剂填满所需的体积,而是先测量溶质的摩尔数,然后加入预先测量过的体积的溶剂,从而得到更稀的溶液。这种令人不安的趋势对高摩尔浓度的溶液特别感兴趣,例如在感官科学中常见的蔗糖溶液。物质的摩尔浓度越高,不正确的方法造成的偏差越大。因此,我们设计了一项调查,调查不适当的解决方案制定技术的流行程度。我们有811名参与者,其中186名我们根据研究领域和工作描述确定可能做出解决方案。这186名参与者按目前的职位分为教师、博士后、研究助理或研究生。我们的结果表明,几乎三分之一的科学家可能在制作摩尔溶液时犯了错误。鉴于目前科学中可重复性的危机,以及浓度在各种应用中的重要性,一个研究小组甚至一个实验室成员与另一个实验室成员浓度不匹配的可能性令人担忧。我们敦促所有研究人员记录并寻求/提供研究实验室日常工作的培训,确保所有研究人员能够正确执行即使是非常基本的程序。
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Journal of Food Science Education
Journal of Food Science Education EDUCATION, SCIENTIFIC DISCIPLINES-
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期刊介绍: The Institute of Food Technologists (IFT) publishes the Journal of Food Science Education (JFSE) to serve the interest of its members in the field of food science education at all levels. The journal is aimed at all those committed to the improvement of food science education, including primary, secondary, undergraduate and graduate, continuing, and workplace education. It serves as an international forum for scholarly and innovative development in all aspects of food science education for "teachers" (individuals who facilitate, mentor, or instruct) and "students" (individuals who are the focus of learning efforts).
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Issue Information Flipped laboratory classes: Student performance and perceptions in undergraduate food science and technology Next steps Student perspectives of various learning approaches used in an undergraduate food science and technology subject Grab the opportunity
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