Collaborative trials of the sampling of two foodstuffs, wheat and green coffee
Michael Thompson1, Paul Willetts, Sharron Anderson
1School of Biological and Chemical Sciences, Birkbeck College, University of London, UK.
Abstract:
Two foodstuffs, wheat and green coffee, have been sampled from bulk lots by multiple samplers in the sampling analogue of a collaborative trial. For wheat the variation between samplers, contributing to the standard deviation of sampling reproducibility, was significant for two analytes. No significant sampling reproducibility variation was found in the coffee results, although significant sampling repeatability variation was detected.
More Related Videos
Related Concept Videos
Bioavailability Study Design: Healthy Subjects Versus Patients
Bioequivalence Experimental Study Designs: Repeated Measures, Cross-Over, Carry-Over, and Latin Square Designs
Bioavailability Study Design: Single Versus Multiple Dose Studies
Factorial Design
Experimental Designs
Bioequivalence Experimental Study Designs: Completely Randomized and Randomized Block Designs


