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. Hi therto there has been no authoritative comparative exercise to assess the available methods by means of results from a large number of labor atories. In this paper four different empirical methods of analysis fo r fat are compared using the results generated from a proficiency test ing scheme. The results show significant bias between some of the diff erent methods, confirming the empirical nature of the determination.