Difference between revisions of "Precision data - niacin"

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<table>
 +
 +
<tr>
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 +
<th>
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<p> Matrix parameter </p></th>
 +
 +
<th>
 +
<p> <strong>Milk powder</strong> <br class="atl-forced-newline" />
 +
<strong>(fortified)</strong> </p></th>
 +
 +
<th>
 +
<p> <strong>Milk powder</strong> <br class="atl-forced-newline" />
 +
<strong>(not fortified)</strong> </p></th>
 +
 +
<th>
 +
<p> <strong>Chocolate cereals</strong> <br class="atl-forced-newline" />
 +
<strong>(fortified)</strong> </p></th>
 +
 +
<th>
 +
<p> <strong>Chocolate cereals</strong> <br class="atl-forced-newline" />
 +
<strong>(not fortified)</strong> </p></th>
 +
 +
<th>
 +
<p> <strong>Ham</strong> <br class="atl-forced-newline" />
 +
<strong>(not fortified)</strong> </p></th>
 +
 +
<th>
 +
<p> <strong>Wheat flour</strong> <br class="atl-forced-newline" />
 +
<strong>(not fortified)</strong> </p></th>
 +
 +
<th>
 +
<p> <strong>Green peas</strong> <br class="atl-forced-newline" />
 +
<strong>(not fortified)</strong> </p></th>
 +
 +
<th>
 +
<p> <strong>Breakfast cereals</strong> <br class="atl-forced-newline" />
 +
<strong>(fortified)</strong> </p></th>
 +
 +
<th>
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<p> <strong>Fruit juice</strong> <br class="atl-forced-newline" />
 +
<strong>(fortified)</strong> </p></th>
 +
 +
<th>
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<p> <strong>Lyophilized green</strong> <br class="atl-forced-newline" />
 +
<span style="color: rgb(0,0,0);"><strong>peas with ham</strong></span><br class="atl-forced-newline" />
 +
<span style="color: rgb(0,0,0);"><strong>(not fortified)</strong></span> </p></th>
 +
 +
<th>
 +
<p> <strong>Lyophilized soup</strong> <br class="atl-forced-newline" />
 +
<strong>(not fortified)</strong> </p></th>
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</tr>
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<tr>
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 +
<td>
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<p> Repeatability RSDr, <br class="atl-forced-newline" />
 +
acid hydrolyses </p></td>
 +
 +
<td>
 +
<p> 2,8 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 1,1 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 1,1 % </p></td>
 +
 +
<td>
 +
<p> 3,9 % </p></td>
 +
 +
<td>
 +
<p> 5,6 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
</tr>
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 +
<tr>
 +
 +
<td>
 +
<p> Reproducibility RSDR, <br class="atl-forced-newline" />
 +
acid hydrolyses </p></td>
 +
 +
<td>
 +
<p> 4,3 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 4,3 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 3,7 % </p></td>
 +
 +
<td>
 +
<p> 29,2 % </p></td>
 +
 +
<td>
 +
<p> 22,0 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
</tr>
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 +
<tr>
 +
 +
<td>
 +
<p> Repeatability RSDr, <br class="atl-forced-newline" />
 +
enzymatical hydrolyses </p></td>
 +
 +
<td>
 +
<p> 2,9 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 2,9 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 1,4 % </p></td>
 +
 +
<td>
 +
<p> 2,6 % </p></td>
 +
 +
<td>
 +
<p> 2,0 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
</tr>
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 +
<tr>
 +
 +
<td>
 +
<p> Reproducibility RSDR, <br class="atl-forced-newline" />
 +
enzymatical hydrolyses </p></td>
 +
 +
<td>
 +
<p> 4,3 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 5,1 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 7,7 % </p></td>
 +
 +
<td>
 +
<p> 59,2 % </p></td>
 +
 +
<td>
 +
<p> 11,9 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
</tr>
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 +
<tr>
 +
 +
<td>
 +
<p> Repeatability RSDr, <br class="atl-forced-newline" />
 +
acid/alkaline hydrolyses </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 5,7 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 4,7 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 3,4 % </p></td>
 +
 +
<td>
 +
<p> 4,0 % </p></td>
 +
 +
<td>
 +
<p> 4,9 % </p></td>
 +
 +
<td>
 +
<p> 1,7 % </p></td>
 +
</tr>
 +
 +
<tr>
 +
 +
<td>
 +
<p> Reproducibility RSDR, <br class="atl-forced-newline" />
 +
acid/alkaline hydrolyses </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 17,6 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 14,6 % </p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p>&nbsp;</p></td>
 +
 +
<td>
 +
<p> 17,2 % </p></td>
 +
 +
<td>
 +
<p> 4,5 % </p></td>
 +
 +
<td>
 +
<p> 18,1 % </p></td>
 +
 +
<td>
 +
<p> 11,2 % </p></td>
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</tr></table>
 +
 +
 +
 +
 +
<h4>Precision data from EN 15652: <br class="atl-forced-newline" /></h4>
 +
 +
 +
[[File:precisiondata_1.JPG]]
 +
[[File:precisiondata_2.JPG]]
 +
[[File:precisiondata_3.JPG]]

Revision as of 08:08, 24 May 2017

Matrix parameter

Milk powder
(fortified)

Milk powder
(not fortified)

Chocolate cereals
(fortified)

Chocolate cereals
(not fortified)

Ham
(not fortified)

Wheat flour
(not fortified)

Green peas
(not fortified)

Breakfast cereals
(fortified)

Fruit juice
(fortified)

Lyophilized green
peas with ham
(not fortified)

Lyophilized soup
(not fortified)

Repeatability RSDr,
acid hydrolyses

2,8 %

 

1,1 %

 

1,1 %

3,9 %

5,6 %

 

 

 

 

Reproducibility RSDR,
acid hydrolyses

4,3 %

 

4,3 %

 

3,7 %

29,2 %

22,0 %

 

 

 

 

Repeatability RSDr,
enzymatical hydrolyses

2,9 %

 

2,9 %

 

1,4 %

2,6 %

2,0 %

 

 

 

 

Reproducibility RSDR,
enzymatical hydrolyses

4,3 %

 

5,1 %

 

7,7 %

59,2 %

11,9 %

 

 

 

 

Repeatability RSDr,
acid/alkaline hydrolyses

 

5,7 %

 

4,7 %

 

 

 

3,4 %

4,0 %

4,9 %

1,7 %

Reproducibility RSDR,
acid/alkaline hydrolyses

 

17,6 %

 

14,6 %

 

 

 

17,2 %

4,5 %

18,1 %

11,2 %



Precision data from EN 15652:


Precisiondata 1.JPG Precisiondata 2.JPG Precisiondata 3.JPG

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