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Do you need control materials to validate your methods or carry out your quality control?

In addition to organizing proficiency testing schemes, we provide you with leftover samples from proficiency testing rounds in the agri-food and environmental fields. These are available for laboratories that wish to develop internal quality controls with safe samples. All of them come with a certificate that includes:

  • Assigned value and associated uncertainty, and the number of laboratories assigning it
  • Details about the nature of the sample, representative of the matrices commonly analyzed

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GSC JUICE/2024

Orange juice

JUICE

M1A: Total acidity (g citric acid/100 mL)(1), Total sugars (%)(1), Density (20ºC/20ºC)(1), Fructose (mg/100 mL)(1), Glucose (mg/100 mL)(1), Brix degrees at 20ºC (°Brix), Sucrose (mg/100 mL)(1)

M1B: Sulfur dioxide (mg/L)(1)

GSCAS/2024

Seawater

High-Salinity Water

M1A: Chlorides (mg/L), Conductivity at 20ºC (mS/cm), Phosphates (mg/L as PO4), Total Phosphorus (mg/L P)(3), Nitrates (mg/L), Nitrites (mg/L)(1), Kjeldahl Nitrogen (mg/L N)*, pH (upH)(1)(2), Salinity (g/L)(3), Sulfates (mg/L)

M1B: Ammonium (mg/L)*, Arsenic (µg/L), Boron (mg/L)*, Copper (µg/L), Iron (µg/L), Mercury (µg/L), Nickel (µg/L), Lead (µg/L)

GSCFEED-4/2024

Animal Feed and Wheat

Animal Feed

M1: Starch* 5 29.24 3.39 23.39 35.09, Ash at 550ºC 10 7.59 0.15 6.07 9.11, Ash at 550ºC 8 3.31 0.49 1.99 4.63, Crude fat without prior hydrolysis 8 12.2 0.6 9.8 14.6, Moisture at 103ºC 10 8.6 0.5 6.9 10.3, Crude protein (N% x 6.25) 10 25.52 0.57 22.97 28.07

M2: Starch* 7 60.02 3.07 48.02 72.02, Ash at 550ºC 10 1.54 0.07 1.23 1.85, Crude fiber* 6 2.57 0.26 2.06 3.08, Crude fat without prior hydrolysis 8 1.44 0.16 1.15 1.73, Moisture at 130ºC 9 10.7 0.7 8.6 12.8, Crude protein (N% x 6.25) 10 11.6 0.31 10.5 12.8, Crude ash (IR)* 3 1.61 0.36 1.29 1.93, Crude fat without prior hydrolysis IR* 3 1.55 0.44 1.24 1.86, Moisture IR* 3 11.1 0.6 10.0 12.2, Crude protein (N% x 6.25) IR* 3 11.51 0.2 10.36 12.66

GSCGLU-2/2024

Breadcrumbs

Allergens in Food

M1: Gluten (mg/kg)

GSCMPA-3/2024

Red wine

Heavy metals in food

M1: CALCIUM (mg/kg), COPPER (mg/kg), IRON (mg/kg), MAGNESIUM (mg/kg), MANGANESE (mg/kg), LEAD (mg/kg), POTASSIUM (mg/kg), SODIUM (mg/kg), ZINC (mg/kg)

GSCWINE-1/2024

Red wine

WINES: QUALITY PARAMETERS

M1A: Total acidity (g tartaric/L)*, Volatile acidity (g tartaric/L)*, Reducing sugars (g/L)*, Dry extract (g/L)*, Glycerol (g/L)*, Glucose (g/L)*, Alcohol content (% Vol)*, Density at 20ºC (g/mL)*, pH (-)

M1B: Gluconic acid (g/L)*, L-Malic acid (g/L)*, Free sulfur dioxide (mg/L), Total sulfur dioxide (mg/L)(2)

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