Login Register

Access the GIFSQ Portal

Select your user type to log in or register a new account.

Student Portal

Access your food safety courses and exams.

Instructor Portal

Manage courses, view student submissions, and grade quizzes.

Company Portal

Manage corporate setup, view employee logs, and access QA services.

Home / Resources / Tools Hub / Sample Preparation Planner

Sample Preparation Planner

Interactive Tool Free Resource

GIFSQ Tools · Module 1 — Food Composition & Proximate Analysis · Tool 19 of 500

Plan how much sample to weigh out for a run: replicates plus spares, each at the same aliquot weight. Enter the sample you have and the aliquot size.

Try sample values — fills the form with the worked example below.

–
Sample needed (g)
–
Sample left (g)
–
Aliquots planned
Equation: Aliquots planned = replicates + spares
Sample needed = aliquot weight × aliquots planned
Sample left = sample available − sample needed.
Method: Laboratory sample preparation planning, AOAC / ISO 17025 practice — weigh enough for the planned repeats plus spares for a retest, and record the balance.
Assumptions: each aliquot weighs the same; the sample is uniform, so any portion stands for the whole; spares are weighed at the same time as the tests.
Limitations: the plan does not cover subsampling error — a non-uniform sample needs mixing and quartering first; it does not allow for spillage or reweighs.
Rounding: results to 2 decimal places; intermediate values are not rounded.
This is a calculation aid, not a laboratory report — confirm against your accredited method before citing a value.
Worked example: Sample available 50.00 g, aliquot 2.00 g, 3 replicates plus 1 spare. Aliquots planned = 3 + 1 = 4. Sample needed = 2.00 × 4 = 8.00 g. Sample left = 50.00 − 8.00 = 42.00 g — enough, with 42.00 g to spare.

Enter values above to see results.

Always plan at least one spare aliquot for a retest. If the sample left is negative, weigh a smaller aliquot, cut the spares, or get more sample. Tool 19 of 500 — GIFSQ