Evaluation of the reproducibility standard deviation in the pesticide multi-residue methods on olive oil from past proficiency tests

2018 ◽  
Vol 24 (1) ◽  
pp. 19-24
Author(s):  
Patrizia Stefanelli ◽  
Tiziana Generali ◽  
Silvana Girolimetti ◽  
Danilo Attard Barbini
Keyword(s):  
Standard Deviation ◽  
Olive Oil ◽  
Proficiency Tests ◽  
Reproducibility Standard Deviation

scholarly journals The Effect of Aroma Therapy Olive Oil Massage to Pain Dysmenorrhea on Midwifery Level I and II Students at Tri Mandiri Sakti Institute of Health Sciences

2018 ◽  
Vol 25 (3) ◽  
pp. 22-32
Author(s):  
Tria Nopi Herdiani ◽  
Mika Oktarina ◽  
Yeni Nuraeni
Keyword(s):  
Standard Deviation ◽  
Olive Oil ◽  
Sampling Technique ◽  
Health Sciences ◽  
Pain Scale ◽  
Adolescent Women ◽  
Before And After ◽  
Post Test ◽  
Average Pain ◽  
Level I

Reproductive health problems are dysmenorrhea is a problem related with menstruation. research show the highest prevalence of menstrual pain in adolescent women, adolescent who experience dysmenorrhea report pain that interferes with daily activities. Handling to reduce pain during menstruation, one of which is using the olive oil aroma therapy aroma method. This research to determine the effect of aroma therapy olive oil massage pain dysmenorrhea on midwifery student level I and II Stikes Tri Mandiri Sakti Bengkulu.This study used a pre experiment in one group (one group pre-post test design) the dependent variable of pain before and after treatment. Sampling was done by accidental sampling technique using the criteria totaling 41 student who experience dysmenorrhea. The study was conducted from May to June 2017. Retrievel of data using the observatioan sheet and analyzed using compared mean paired T-test. The Result of the research: (1) At 41 people in the first and second grade obstetric students who had dysmenorrhea before the massive olive oil odor therapy aroma got the average pain scale 5,73 with the standard deviation 1,450. (2) In 41 subjects who had dysmenorrhea after the massage of olive oil odor therapy, the average pain scale was 5,00 with a standard deviation of 1,414. (3) There is massive effect of olive oil odor therapy to dysmenorrhea pain in female students of Level I and II Prodi DIII Midwifery Tri Mandiri Sakti Institute of Health Sciences Bengkulu. Keywords : aroma therapy, dysmenorrhea, massage 

scholarly journals Evaluation of Results of an Interlaboratory Comparison Test on Determination of Acrylamide in Crispbread Samples

2005 ◽  
Vol 88 (5) ◽  
pp. 1413-1418 ◽  
Author(s):  
Thomas Wenzl ◽  
Elke Anklam
Keyword(s):  
Standard Deviation ◽  
Proficiency Test ◽  
Interlaboratory Comparison ◽  
Research Centre ◽  
Proficiency Tests ◽  
Joint Research ◽  
Joint Research Centre ◽  
Analytical Results ◽  
Directorate General

Abstract The European Commission's Directorate General Joint Research Centre has organized several proficiency tests on the determination of acrylamide (AA) in food. This paper presents the results and outcome of a proficiency test that focused on the determination of AA in crispbread samples. One of the goals was the identification of the influence of different parameters such as analyte extraction or instrument calibration on the analytical results. A set of samples, containing 3 different crispbread samples as well as extracts of one crispbread sample and AA standard solutions, was shipped to each participant. A total of 42 European laboratories reported analytical results that were evaluated by applying internationally accepted protocols and procedures. The study found that, for each sample, the results of 4–8 laboratories were outside the range formed by the target value plus or minus the 2-fold of the target standard deviation; thus, they did not perform satisfactorily. In transferring this knowledge to the data of monitoring databases of AA in food, care must be taken that data are quality controlled, as it is likely that some of them may be biased.

scholarly journals Determining a One-Tailed Upper Limit for Future Sample Relative Reproducibility Standard Deviations

2006 ◽  
Vol 89 (3) ◽  
pp. 797-803
Author(s):  
Foster D McClure ◽  
Jung K Lee
Keyword(s):  
Standard Deviation ◽  
Linear Combination ◽  
Square Root ◽  
Sample Mean ◽  
Upper Limit ◽  
Reproducibility Standard Deviation ◽  
The Future ◽  
Standard Deviations ◽  
Future Sample

Abstract A formula was developed to determine a one-tailed 100p% upper limit for future sample percent relative reproducibility standard deviations <inline-formula> <inline-graphic href="inline_eq1.gif"/> </inline-formula> , where sR is the sample reproducibility standard deviation, which is the square root of a linear combination of the sample repeatability variance ( <inline-formula> <inline-graphic href="inline_eq2.gif"/> </inline-formula> ) plus the sample laboratory-to-laboratory variance ( <inline-formula> <inline-graphic href="inline_eq3.gif"/> </inline-formula> ), i.e., <inline-formula> <inline-graphic href="inline_eq4.gif"/> </inline-formula> , and y is the sample mean. The future RSDR, % is expected to arise from a population of potential RSDR, % values whose true mean is <inline-formula> <inline-graphic href="inline_eq5.gif"/> </inline-formula> , where R and are the population reproducibility standard deviation and mean, respectively.

Mass Loss on Drying for Instant Coffee: Collaborative Study

1980 ◽  
Vol 63 (2) ◽  
pp. 178-179
Author(s):  
William P Clinton ◽  
Paul H Manni ◽  
John M Ferry
Keyword(s):  
Standard Deviation ◽  
Mass Loss ◽  
Coefficient Of Variation ◽  
Collaborative Study ◽  
Instant Coffee ◽  
Reproducibility Standard Deviation ◽  
Repeatability Standard Deviation ◽  
Working Method

Abstract A collaborative study was undertaken to define an acceptable routine working method for determination of mass loss in instant coffee. Fourteen laboratories of 24 invited to participate submitted results. The repeatability standard deviation and coefficient of variation were 0.026 and 0.7%, respectively. The reproducibility standard deviation and coefficient of variation were 0.153 and 3.8%, respectively. The method has been adopted as official first action.

scholarly journals Acrylamide Analysis: Assessment of Results from Six Rounds of Food Analysis Performance Assessment Scheme (FAPAS®) Proficiency Testing

2005 ◽  
Vol 88 (1) ◽  
pp. 285-291 ◽  
Author(s):  
Linda M Owen ◽  
Laurence Castle ◽  
Janet Kelly ◽  
Lesley Wilson ◽  
Antony S Lloyd
Keyword(s):  
Standard Deviation ◽  
Performance Assessment ◽  
Proficiency Testing ◽  
Food Analysis ◽  
Test Material ◽  
Plain Water ◽  
Proficiency Tests ◽  
Extraction Solvent ◽  
Significant Difference ◽  
Acrylamide Analysis

Abstract Six proficiency tests have now been completed in an ongoing program of the UK Food Analysis Performance Assessment Scheme (FAPAS®) for the analysis of acrylamide in a range of food matrixes. Homogeneous test material samples were requested by laboratories throughout the world, with 29 to 45 submitting results for each test. Results were analyzed by appropriate statistical procedures, and z-scores were awarded for reported values. In the absence of both legislation and collaborative trial data, the target standard deviation was derived from the Horwitz equation, although it is acknowledged that there is a need to establish a “fit for purpose” target standard deviation specifically for acrylamide analysis. Participants were encouraged to use the analytical method routinely used in their own laboratory and to provide details of their procedure. Close examination of the data submitted indicates that performance is generally acceptable in terms of accuracy. There is no significant difference between results submitted by gas chromatography and liquid chromatography (GC and LC) methods, and no method dependency on the use of internal standards or sample size. However, choice of extraction solvent may be important, with indications that plain water is an acceptable extraction method. There is evidence from the most recent test that direct (underivatized) GC methodology may present problems, but more data are required and this aspect will be monitored in the continuing proficiency testing program.

Microdiffusion and Fluoride-Specific Electrode Determination of Fluoride in Infant Foods: Collaborative Study

1981 ◽  
Vol 64 (4) ◽  
pp. 1021-1026
Author(s):  
Robert W Dabeka ◽  
Arthur D Mckenzie ◽  
◽  
R A Baetz ◽  
D W Bingham ◽  
...  
Keyword(s):  
Standard Deviation ◽  
Collaborative Study ◽  
Variance Analysis ◽  
Infant Foods ◽  
Reproducibility Standard Deviation ◽  
Coefficients Of Variation ◽  
Repeatability Standard Deviation

Abstract Twelve laboratories analyzed (1 replicate) 12 samples of infant foods – milk, pears, and peas – containing 0.2-5 ppm F. There was one laboratory outlier. Mean coefficients of variation were 7.06% for intralaboratory determination of 3 sets of blind duplicates and 21.6% for interlaboratory determination of 12 samples. Variance analysis for all samples yielded a reproducibility standard deviation of 0.41 ppm; for 3 sets of blind duplicates, repeatability standard deviation was 0.26 ppm and reproducibility standard deviation was 0.32 ppm.

scholarly journals Liquid Chromatographic Determination of Maleic Hydrazide in Technical and Formulated Products: Collaborative Study

2006 ◽  
Vol 89 (4) ◽  
pp. 929-936 ◽  
Author(s):  
James L Mertz ◽  
Dora Y Lau ◽  
David M Borth ◽  
E D Ausan ◽  
O Bennett ◽  
...  
Keyword(s):  
Data Analysis ◽  
Standard Deviation ◽  
Potassium Salt ◽  
Maleic Hydrazide ◽  
Collaborative Study ◽  
Laboratory Data ◽  
Internal Standard ◽  
Reversed Phase ◽  
Reproducibility Standard Deviation ◽  
Repeatability Standard Deviation

Abstract Fourteen collaborating laboratories assayed maleic hydrazide (MH), 6-hydroxypyridazin-3(2H)-one, in technical and formulated products by reversed-phase liquid chromatography (LC) with sulfanilic acid as an internal standard. The active MH in the samples (6 lots) ranged from 16% (expressed as the potassium salt) to 98% (MH in the technical). A small amount of 1 M KOH was added to the technical MH and analytical standards to create the potassium salt of the analyte which is soluble in water. Test samples and standards were extracted with water containing the internal standard before analysis by LC on a C8 column with an ion-pairing eluting solution and UV detection at 254 nm. The concentration of MH was calculated by comparing the peak area response ratios of the analyte and the internal standard with those in the analytical standard solution. Eleven laboratories weighed each test sample twice with single analysis. Three laboratories weighed each sample once and made duplicate injections on the LC system. The data were analyzed using the 11 laboratories' results. A second data analysis was done including all laboratory results using a Youden pair approach, selecting one of 2 duplicate assay values randomly for each laboratory and sample. In the first data analysis, the repeatability standard deviation ranged from 0.07 to 1.39%; reproducibility standard deviation ranged from 0.22 to 1.39%. In the second data analysis (using all laboratory data), repeatability standard deviation ranged from 0.09 to 0.86%; reproducibility standard deviation ranged from 0.22 to 1.31%.

Extractable Color of Capsicums and Oleoresin Paprika

1977 ◽  
Vol 60 (1) ◽  
pp. 1-4 ◽  
Author(s):  
James E Woodbury
Keyword(s):  
Standard Deviation ◽  
Collaborative Study ◽  
Trade Association ◽  
Reproducibility Standard Deviation ◽  
Glass Filter ◽  
Aoac Method ◽  
Standard Deviations ◽  
Color Value ◽  
Spice Trade

Abstract A collaborative study of the method for extractable color in capsicums and oleoresin paprika was conducted to determine if the NBS neutral glass filter standard is superior to the chemical standard now used as a spectrophotometer check. For a 1000 ASTA (American Spice Trade Association) color value sample, the reproducibility standard deviation was 49 with the chemical standard compared with 14 with the NBS filter. The repeatability standard deviations were 9.0 and 8.9, respectively. For a 2000 ASTA color value sample, the reproducibility standard deviation was 162 with the chemical standard compared with 44 with the NBS filter. The repeatability standard deviations were 12.9 and 10.1, respectively. The study also indicated that 16 hr in acetone extracted 8.0% more of a capsicum than the 4 hr in the present AOAC method. The repeatability standard deviations for 4 hr vs. 16 hr were 2.1 and 1.6. The method has been adopted as official first action.

The ‘Horwitz ratio’—a study of the ratio between reproducibility and repeatability precisions in the analysis of foodstuffs

2015 ◽  
Vol 7 (1) ◽  
pp. 375-379 ◽  
Author(s):  
Michael Thompson ◽  
Roger Wood
Keyword(s):  
Standard Deviation ◽  
Detection Capability ◽  
Reproducibility Standard Deviation ◽  
Repeatability Standard Deviation

In the analysis of food, the ratio of reproducibility standard deviation to repeatability standard deviation is usually close to 2.0. This has implications in estimating uncertainty and detection capability.

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