Use of proficiency tests to assess the comparative performance of analytical methods: the determination of fat in foodstuffs.
The determination of fat in foodstuffs is a common analytical task. Hitherto there has been no authoritative comparative exercise to assess the available methods by means of results from a large number of laboratories. In this paper four different empirical methods of analysis for fat are compared using the results generated from a proficiency testing scheme. The results show significant bias between some of the different methods, confirming the empirical nature of the determination.
Lowthian
P
P
Department of Chemistry, Birkbeck College, University of London, UK.
Thompson
M
M
Wood
R
R
D000818:Animals; D002417:Cattle; D002645:Chickens; D004041:Dietary Fats / Q000032:analysis*; D002523:Edible Grain / Q000737:chemistry; D005504:Food Analysis / Q000592:standards*; D008460:Meat / Q000032:analysis; D015203:Reproducibility of Results; D013552:Swine
D004041:Dietary Fats