As someone who's been looking for a good kitchen scale, your typical kitchen scale is actually precise to then nearest gram at best, and in terms of precision it's probably not very precise at all. 0.1g is rare, and these usually cost more, especially if they're actually reliable.
Of course this is all false precision once you start adding eggs.
I have the ooni one that i use for my baking and to measure yeast and it was one of the best investments i made.
http://cnet.com/home/kitchen-and-household/appliance-science... verifies this.
In talking about the work done on e. coli, a non spherical cell, it says the methods had to be changed due to "turbulence" attendant to the e. coli's departure from sphericity of the earlier tested yeast cells.
My rough calcs show a Reynolds number in the range of 1e-6. The onset of turbulence happens at Reynolds numbers of ~2300 for pure water. The 1% sugar solution would have a negligibly higher turbulence onset Reynolds number.
I expect the need for different methodology wasn't turbulence, but the difference in drag presented by an elongated e. coli compared to a spherical yeast cell.
One thing I found out is that getting calibrated accuracy beyond 0.1% is hard and expensive despite having all that precision.
lblume•2h ago
This might sound trivial, but in me sparks a much larger point: which kinds of experimental designs and tests might we miss when engaging in a special science? In establishing dedicated methods I think it's highly likely for there to be low-hanging fruits of experimental setups not considered due to prevalence of these very specific frameworks.