О.М. Chechet, О.S. Haidei, M. Ischenko, А.V. Masluk, S. Shulyak
{"title":"测定油饼主要品质特性能力测试计划试验轮","authors":"О.М. Chechet, О.S. Haidei, M. Ischenko, А.V. Masluk, S. Shulyak","doi":"10.17721/moca.2022.125-132","DOIUrl":null,"url":null,"abstract":"The new scheme of proficiency testing of laboratories for determination of main quality characteristics of oil cake was developed. In pilot round was determined such quality characteristics as moisture content (I), mass fraction of fat (II) and mass fraction of crude protein (III). The control sample was prepared from the sample of rapeseed oil cake. It was determined that control sample was sufficiently stable and homogeneous. In the round participated 22 laboratories, which used different test methods. The results were processed by the method described in ISO 13528. Based on these calculations as assigned value for characteristics I and III was chosen robust mean value and for characteristic II - mode of results. As standard deviation of proficiency testing for characteristic I was chosen robust standard deviation and for characteristics II and III was chosen value which is predicted by equation of Horwitz-Thompson. It was determined, that for characteristics I and III different test methods gives equivalent results, so some unsatisfactory results of laboratories can be attributed to laboratory bias. For characteristic II clustering of results according to measurement method in observed. It was established, that outdated standard GOST 13496.15-97 gives higher mass fraction of fat compared to other test methods.","PeriodicalId":18626,"journal":{"name":"Methods and Objects of Chemical Analysis","volume":null,"pages":null},"PeriodicalIF":0.7000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Pilot Round of Proficiency Testing Scheme for Determination of Main Quality Characteristics of Oil Cake\",\"authors\":\"О.М. Chechet, О.S. Haidei, M. Ischenko, А.V. Masluk, S. Shulyak\",\"doi\":\"10.17721/moca.2022.125-132\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The new scheme of proficiency testing of laboratories for determination of main quality characteristics of oil cake was developed. In pilot round was determined such quality characteristics as moisture content (I), mass fraction of fat (II) and mass fraction of crude protein (III). The control sample was prepared from the sample of rapeseed oil cake. It was determined that control sample was sufficiently stable and homogeneous. In the round participated 22 laboratories, which used different test methods. The results were processed by the method described in ISO 13528. Based on these calculations as assigned value for characteristics I and III was chosen robust mean value and for characteristic II - mode of results. As standard deviation of proficiency testing for characteristic I was chosen robust standard deviation and for characteristics II and III was chosen value which is predicted by equation of Horwitz-Thompson. It was determined, that for characteristics I and III different test methods gives equivalent results, so some unsatisfactory results of laboratories can be attributed to laboratory bias. For characteristic II clustering of results according to measurement method in observed. It was established, that outdated standard GOST 13496.15-97 gives higher mass fraction of fat compared to other test methods.\",\"PeriodicalId\":18626,\"journal\":{\"name\":\"Methods and Objects of Chemical Analysis\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.7000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Methods and Objects of Chemical Analysis\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.17721/moca.2022.125-132\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q4\",\"JCRName\":\"CHEMISTRY, ANALYTICAL\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Methods and Objects of Chemical Analysis","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.17721/moca.2022.125-132","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q4","JCRName":"CHEMISTRY, ANALYTICAL","Score":null,"Total":0}
Pilot Round of Proficiency Testing Scheme for Determination of Main Quality Characteristics of Oil Cake
The new scheme of proficiency testing of laboratories for determination of main quality characteristics of oil cake was developed. In pilot round was determined such quality characteristics as moisture content (I), mass fraction of fat (II) and mass fraction of crude protein (III). The control sample was prepared from the sample of rapeseed oil cake. It was determined that control sample was sufficiently stable and homogeneous. In the round participated 22 laboratories, which used different test methods. The results were processed by the method described in ISO 13528. Based on these calculations as assigned value for characteristics I and III was chosen robust mean value and for characteristic II - mode of results. As standard deviation of proficiency testing for characteristic I was chosen robust standard deviation and for characteristics II and III was chosen value which is predicted by equation of Horwitz-Thompson. It was determined, that for characteristics I and III different test methods gives equivalent results, so some unsatisfactory results of laboratories can be attributed to laboratory bias. For characteristic II clustering of results according to measurement method in observed. It was established, that outdated standard GOST 13496.15-97 gives higher mass fraction of fat compared to other test methods.
期刊介绍:
The journal "Methods and objects of chemical analysis" is peer-review journal and publishes original articles of theoretical and experimental analysis on topical issues and bio-analytical chemistry, chemical and pharmaceutical analysis, as well as chemical metrology. Submitted works shall cover the results of completed studies and shall make scientific contributions to the relevant area of expertise. The journal publishes review articles, research articles and articles related to latest developments of analytical instrumentations.