jrc79301_report%20eu-rl%20pahs%20pt%20on%20chocolate%202012_ver11
jrc79301_report%20eu-rl%20pahs%20pt%20on%20chocolate%202012_ver11
jrc79301_report%20eu-rl%20pahs%20pt%20on%20chocolate%202012_ver11
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Laboratory<br />
Figure 2: Graphical presentation of z-scores corresponding to the "values for proficiency<br />
assessment" reported by the OCLs for the contents of BAA, BAP, BBF, CHR, and the SUM4PAH<br />
parameter in the cocoa butter test material.<br />
Blue triangles indicate satisfactory performance; yellow triangles indicate questionable performance; red triangles<br />
indicate non-satisfactory performance; z-score values are presented next to the triangles for the latter performance<br />
category.<br />
6001<br />
6002<br />
6003<br />
6004<br />
6005<br />
6006<br />
6007<br />
6008<br />
6010<br />
6011<br />
6012<br />
6013<br />
6014<br />
6015<br />
6017<br />
6018<br />
6019<br />
6020<br />
6021<br />
6022<br />
6024<br />
6026<br />
-3.4<br />
Measurand<br />
BAA BAP BBF CHR SUM4PAH<br />
7.2<br />
2.4<br />
3.6<br />
15.1<br />
-3.3<br />
4.5<br />
-3 0 3 -3 0 3 -3 0<br />
Z Score<br />
3 -3 0 3 -3 0 3<br />
2.2<br />
3.5<br />
7.5<br />
-2.2 -2.8<br />
-2.3<br />
3.2<br />
9.9<br />
3.6<br />
-2.1<br />
2.5<br />
3.8<br />
5.8<br />
3.1<br />
12.6<br />
PROLab Plus<br />
18
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