# Analyse van voedingsmiddelenproducten

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Zakelijk Privé voorbeeld voedsel Gebruikt Analyse Product analyse Beste productanalyse

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The standard deviation SD of a set of experimental measurements is given by the following equation: (2) Measured values within the specified range: ± SD means 68 values within range (x - SD) to (x + SD) ± 2SD means 95 values within range (x - 2SD) to (x + 2SD) ± 3SD means 99 values within range (x - 3SD) to (x + 3SD) Another parameter that is commonly used to provide an indication of the relative spread of the data around the mean is the coefficient of variation, CV = SD / × 100 .. If the Q-value is higher than the value given in a Q-test table for the number of samples being analyzed then it can be rejected: Number of Observations Q-value for Data Rejection (90 confidence level) 3 0.94 4 0.76 5 0.64 6 0.56 7 0.51 8 0.47 9 0.44 10 0.41 For example, if five measurements were carried out and one measurement was very different from the rest (e.g., 20,22,25,50,21), having a Q-value of 0.84, then it could be safely rejected (because it is higher than the value of 0.64 given in the Q-test table for five observations).. These coupled reactions are called redox reactions: Xn → Xn+1 + eof electrons) (Oxidation reaction – loss Ym + e- → Ym-1 gain of electrons) (Reduction reaction – Xn + Ym → Xn+1 + Ym-1 electrons) (Coupled reaction– transfer of Analysts often design a coupled reaction system so that one of the half-reactions leads to a measurable change in the system that can be conveniently used as an endpoint, e.g., a color change.. Introduction It is important to be able to accurately determine the total fat content of foods for a number of reasons: • • • • • Economic (not to give away expensive ingredients) Legal (to conform to standards of identity and nutritional labeling laws) Health (development of low fat foods) Quality (food properties depend on the total lipid content) Processing (processing conditions depend on the total lipid content) The principle physicochemical characteristics of lipids (the "analyte") used to distinguish them from the other components in f

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