VUP Food Research Institute, Bratislava Slovakia Extent of accreditation for 2011

No.
Topic of Determination
Procedure 
(SP)
Linear Range
 
Expanded uncertainity
U (%)
1.
Determination of As1, Pb2, Cd3, Cu4, Cr5 and Ni6 in foods, beverages and water
SP 01
1 0.006-1.5(mg/kg)
2
0.006-2.5 (mg/kg)
3
0.0006-1.0 (mg/kg)
4
0.01-2.5 (mg/kg)
5
0.004-1.0 (mg/kg)
6
0.02-5.0 (mg/kg)
1 14
2
16-12
3 32-10
4
14
5
9,0
6
29
2.
Determination of glucose1, fructose2, sucrose3 and sorbitol4 in non-alcoholic beverages and fruit juices
SP 02
1 0.5-50(g/l)
2 0.4-90(g/l)
3 0.5-50(g/l)
4 0.5-10(g/l)
1 16-6.5
2
16-5.5
3 22-13
4 12-17
3.
 
Determination of mercury in foods, beverages and water
 
SP 03
0.0004-2.5 (mg/kg)
26-15