Experimental
The organization of the collaborative trial and the statisti
cal treatment of the data were carried out according to the
procedures given in the International Standard ISO 5725:.
uniform design was employed and six samples of beer,
covering the approximate range to 9% V/V ethanoi, were
distributed to eleven laboratories, which included six from
one major brewing company. In addition, an ethanoi solution
(5.160% V/V) was provided for calibration and duplicate
standard was included which was treated as an unknown
sample. Participants were requested to determine the ethanoi
content of the samples in duplicate to three places of deci
mals, using the gas chromatographic method, details of which
are given in the Appendix.
One laboratory reported dissatisfaction with their results,
since extreme tailing of peaks was observed, which led to
poor resolution. For this reason, their results were excluded
from the calculation of precision.