LIQUID AND FROZEN EGG: IV. REPRODUCIBILITY OF MEASUREMENTS OF REDUCING SUGAR IN FROZEN EGG

Abstract

Analysis of 16 test samples in three collaborating laboratories indicated the desirability of initial standardization and periodic checking of reagents and of both sampling and analytical technique to ensure consistency of routine results. Average glucose content of a carlot of 1250 38-lb. containers might be determined with a standard error of the order of ± 10 mgm. per 100 gm. egg by a single analysis of each of two independent composite samples each obtained by combining and thoroughly mixing single 'cores' taken from 15 randomly chosen containers. This would also enable a running check to be kept on both the average and variance of the reported glucose contents by, e.g., 'control chart' methods. Precision of test results would be improved most effectively by increasing the number of individual containers sampled rather than the number of chemical analyses.