Collaborative Study of a Joint AOAC-OICC Method for the Determination of Ash in Cacao Products

1972 ◽  
Vol 55 (5) ◽  
pp. 1027-1030 ◽  
Author(s):  
John L Iverson
Keyword(s):  
Collaborative Study ◽  
Constant Weight ◽  
Aoac Method ◽  
International Collaborative ◽  
Infrared Lamps ◽  
Good Agreement ◽  
International Collaborative Study

Abstract A joint AOAC-OICC method for determining ash in cacao products, combining the best features of AOAC method 13.003 and OICC method 4a-E/1952 and with an ashing temperature of 600°C, has been developed. The results from an international collaborative study with 12 collaborators were in good agreement. The preferred method is pre-ashing of the sample under infrared lamps, followed by overnight ashing, thus eliminating reweighing at intervals to arrive at constant weight. The method for determining ash in cacao products has been adopted as official first action.

Gravimetric Determination of Moisture and Ash in Meat and Meat Products: NMKL Interlaboratory Study

1992 ◽  
Vol 75 (6) ◽  
pp. 1016-1022 ◽  
Author(s):  
Kurt Kolar
Keyword(s):  
Collaborative Study ◽  
Meat Products ◽  
Drying Method ◽  
Fresh Meat ◽  
Constant Weight ◽  
Mean Values ◽  
Significant Difference ◽  
Aoac Method ◽  
Repeatability And Reproducibility

Abstract Fourteen laboratories participated in a collaborative study of gravimetric methods for determination of moisture and ash in meat and meat products. The determination of moisture by drying without sand at 102-105C for 16-18 h and to constant weight was compared with the official NMKL method using drying with sand to constant weight. The incineration was performed at 550°C. The method was tested on 16 blind duplicate samples of fresh meat and meat products ranging in moisture content from 44.1 to 74.8 g/100 g, and in ash content from 1.0 to 5.4 g/100 g. Drying without sand for 16-18 h and to constant weight gave no significant difference. Therefore, the labor-intensive drying to constant weight is not necessary to obtain reliable results. In comparison with the official NMKL method based on drying with sand, the mean values, repeatability, and reproducibility of the drying method without sand for 16-18 h agree very well. Therefore, there is no reason to retain the more complicated and labor-intensive sand drying method. The conditions of the proposed method differ only slightly from the conditions used in the official AOAC method, 950.46 B(a). The collaborative results for the determination of both moisture and ash gave estimates for precision according to the HORRAT values

Determination of nitrofurazone in fluid milk and dairy powders. Part 2: A full international collaborative study

2019 ◽  
Vol 91 ◽  
pp. 193-199 ◽  
Author(s):  
Justin G. Bendall ◽  
Robert A. Crawford ◽  
Jaap M. Evers ◽  
Gordana Aleksic ◽  
Robert Hutchinson
Keyword(s):  
Collaborative Study ◽  
International Collaborative ◽  
Dairy Powders ◽  
International Collaborative Study ◽  
Fluid Milk
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