Proficiency testing catalogue
Name | Planned shipping method | Start Date | ||
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Glow wire ignitability temperature (GWIT) IEC 60695-2-13 Parameters (quantitative): Glow wire ignition temperature [°C] Article Number: 2010864 Category: chemical-physical testing material testing plastics (thermoplastics) Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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March 2026 | Add to cart | |
Gluten Parameters (quantitative): gluten [mg/kg] Article Number: 2010429 Category: immunological, molecular biological and microbiological testing food and feed cereals, cereal products Accreditation: This proficiency test is not included in the scope of the accreditation. |
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November 2025 | Add to cart | |
Gluten Article Number: 2010429 |
November 2026 | Add to cart | ||
GMOs in honey Parameters (qualitative): detection of screening elements P-35S, T-NOS and P-FMV Article Number: 2011010 Description: In different countries GMOs are used more and more in agriculture. This leads to GMO pollen in honey. With this proficiency testing the comparability of the determination of GMO pollen in honey can be tested. Category: immunological, molecular biological and microbiological testing food and feed honey and beeswax Accreditation: This proficiency test is not included in the scope of the accreditation. |
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September 2025 | Add to cart | |
GMOs in honey Parameters (qualitative): detection of screening elements P-35S, T-NOS and P-FMV Article Number: 2011010 |
July 2026 | Add to cart | ||
Goat´s milk Parameters (quantitative): fat [g/100g], protein (N x 6,38) [g/100g], freezing point [m°C] Article Number: 2010372 Description: The anaylsis of the value assessing parameters in goat milk is requested in this proficiency testing round. Category: chemical-physical testing food and feed milk and cream Accreditation: This proficiency test is not included in the scope of the accreditation. |
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December 2025 | Add to cart | |
Goat´s milk Article Number: 2010372 |
December 2026 | Add to cart | ||
Grape juice Parameters (quantitative): sulphur dioxide (SO2) [mg/l] Article Number: 2010055 Category: chemical-physical testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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June 2026 | Add to cart | |
Green coffee Parameters (quantitative): percent mass loss [%] Article Number: 2010915 Category: chemical-physical testing food and feed non-alcoholic beverages Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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May 2026 | Add to cart | |
Hard cheese Parameters (quantitative): fat [g/100g], dry matter [g/100g], protein (N x 6,38) [g/100g], sodium chloride [g/100g] Article Number: 2010031 Description: To address the differences between the matrixes of hard cheese and semi-hard cheese we offer this proficiency testing. Category: chemical-physical testing food and feed cheese Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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April 2026 | Add to cart | |
Hardened concrete - Density and Compressive strength EN 12390-7 und -3 Parameters (quantitative): Density [kg/m³], Compressive strength [MPa] Article Number: 2010288 Category: physical mechanical testing material testing hardened concrete Accreditation: This proficiency test is within the scope of the A2LA accreditation. completed testing items 150 x 150 x 150 mm |
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December 2025 | Add to cart | |
Hardened concrete - Density and Compressive strength EN 12390-7 und -3 Article Number: 2010288 |
December 2026 | Add to cart | ||
Hardness IRHD, M ISO 48-2 Parameters (quantitative): Hardness IRHD, M [°] Article Number: 2010748 Category: physical mechanical testing material testing rubber & TPE Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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May 2026 | Add to cart | |
Hardness IRHD, N ISO 48-2 Parameters (quantitative): Hardness IRHD, N [°] Article Number: 2010899 Category: physical mechanical testing material testing rubber & TPE Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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May 2026 | Add to cart | |
Hardness Shore D ISO 48-4 Parameters (quantitative): Shore-D-Hardness [Shore D] Article Number: 2010267 Category: physical mechanical testing material testing rubber & TPE Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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May 2026 | Add to cart | |
Heat transmission on exposure to flame ISO 9151 Article Number: 2011230 Category: chemical-physical testing material testing protective clothing Accreditation: This proficiency test is not included in the scope of the accreditation. New proficiency testing |
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May 2026 | Add to cart | |
Hexamethylenediamine in food simulants (CEN TS 13130-21) Parameters (quantitative): hexamethylene diamine (ethanol 10%) [mg/kg], hexamethylene diamine (dist. water) [mg/kg], hexamethylene diamine (acetic acid 3%) [mg/kg] Article Number: 2011102 Description: Possible testing e.g. by CEN/TS 13130-21 Category: chemical-physical testing consumer goods and packaging plastics, plastic film Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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October 2026 | Add to cart | |
Honey 1 Parameters (quantitative): diastase number acc. to Schade [-], proline [mg/kg], hydroxymethylfurfural (CAS 67-47-0) [mg/kg], electrical conductivity [mS/cm], moisture [g/100 g], glycerin [mg/kg], ethanol (CAS 64-17-5) [mg/kg], pH value [-] Article Number: 2010455 Description: With this proficiency testing the comparability of the chemical-physical testing of different attributes in honey can be assessed. The diastase activity serves to evaluate the grade of heating treatment. The amount of proline provides information about the ripeness and the natural purity. Hydroxymethylfurfural (HMF) develops during sugar degradation during prolonged storage and through high storage temperatures. The conductivity helps to evaluate the purity of sort honey, the pH-value and the water content are general quality markers, while increased glycerin and ethanol amounts indicate alcoholic fermentation. Category: chemical-physical testing food and feed honey and beeswax Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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August 2025 | Add to cart | |
Honey 1 Article Number: 2010455 |
August 2026 | Add to cart | ||
Honey 2 Parameters (quantitative): glucose (anhydrous) [g/100 g], fructose (anhydrous) [g/100 g], maltose (anhydrous) [g/100 g], sucrose (anhydrous) [g/100 g], turanose (anhydrous) [g/100 g], saccharase activity acc. to Siegenthaler [U/kg], saccharase activity acc. to Hadorn [-], free acidity [mmol/kg], ash [g/100 g] Article Number: 2010708 Description: With this proficiency testing the comparability of the chemical-physical testing of different attributes in honey can be assessed. The composition and the amount of sugars helps to evaluate the honey quality and the source of honey yield. The saccharase number is a measure for the saccharase activity and serves to evaluate the grade of heating treatment. Category: chemical-physical testing food and feed honey and beeswax Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
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December 2025 | Add to cart |
Under certain circumstances, this parameter may not be available in the proficiency test.