Proficiency testing catalogue
| Name | Planned shipping method | Start Date | ||
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Finger paint - preservatives (EN 71-7)
Parameters (quantitative): benzoic acid [g/100g], sorbic acid [g/100g], methyl 4-hydroxybenzoate calculated as acid [g/100g], propyl 4-hydroxybenzoate calculated as acid [g/100g], n-butyl 4-hydroxybenzoate calculated as acid [g/100g], isobutyl 4-hydroxybenzoate calculated as acid [g/100g], 2-phenoxyethanol [g/100g] Article Number: 2010440 Description: Possible testing e.g. by EN 71-7. Category: chemical-physical testing consumer goods and packaging toys Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
 Refrigerated shipping
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December 2027 | Add to cart | |
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Finger paint - preservatives (EN 71-7)
Article Number: 2010440 |
December 2028 | Add to cart | ||
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Liquid toys - preservatives (EN 71-17)
Parameters (quantitative): BIT (CAS 2634-33-5) [mg/kg], MI (CAS 2682-20-4) [mg/kg] Article Number: 2010626 Description: Possible testing e.g. by EN 71-10, EN 71-11. Category: chemical-physical testing consumer goods and packaging toys Accreditation: This proficiency test is not included in the scope of the accreditation. |
Refrigerated shipping
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November 2026 | Add to cart | |
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Liquid toys - preservatives (EN 71-17)
Article Number: 2010626 |
December 2027 | Add to cart | ||
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Liquid toys - preservatives (EN 71-17)
Article Number: 2010626 |
December 2028 | Add to cart | ||
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Tattoo ink - preservatives
Parameters (quantitative): BIT (CAS 2634-33-5 ) [mg/kg] Article Number: 2010338 Description: Other names of the parameters are e.g. 1,2-benzothiazol-3-one, benzisothiazolin-3-one, 1,2-benzisothiazol-3(2H)on, Proxan. Category: chemical-physical testing consumer goods and packaging tattoo ink Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Refrigerated shipping
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December 2027 | Add to cart | |
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Tattoo ink - preservatives
Article Number: 2010338 |
December 2028 | Add to cart | ||
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Textiles - preservatives
Parameters (quantitative): o-phenylphenol (CAS 90-43-7) [mg/kg], triclosan (CAS 3380-34-5) [mg/kg], MI (CAS 2682-20-4) [mg/kg], CMI (CAS 26172-55-4) [mg/kg] Article Number: 2011513 Description: Possible testing e.g. by EN 17134-1 Category: chemical-physical testing consumer goods and packaging textiles Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. New proficiency testing |
Refrigerated shipping
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September 2027 | Add to cart | |
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Textiles - preservatives
Article Number: 2011513 |
September 2028 | Add to cart | ||
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Mayonnaise
Parameters (quantitative): total acid (pH 8.1) calculated as acetic acid [g/100 g], dry matter [g/100 g], total fat [g/100 g], cholesterol [mg/100 g], egg yolk content [g/100 g], sorbic acid [g/kg], benzoic acid [g/kg], sodium chloride [g/100 g], pH value [-] Article Number: 2010415 Description: With the three PT-schemes mayonnaise, tomato ketchup and mustard we offer a high quality assurance program for the most popular sauces and basic ingredients for many further foodstuff throughout the world. The requested parameters are the most important value-determining attributes like the egg content in mayonnaise as well as technologically relevant parameters like preservatives. Category: chemical-physical testing food and feed egg products Accreditation: This proficiency test is within the scope of the A2LA and the DAkkS accreditation. |
Refrigerated shipping
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April 2027 | Add to cart | |
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Mayonnaise
Article Number: 2010415 |
April 2028 | Add to cart | ||
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Mustard
Parameters (quantitative): dry matter [g/ 100 g], total acid (pH 8.1) calculated as acetic acid [g/ 100 g], sodium chloride [g/100 g], allyl isothiocyanate [mg/100 g], sulfur dioxide (SO2) [mg/kg], total fat [g/100 g] Article Number: 2010459 Description: With the three PT-schemes mayonnaise, tomato ketchup and mustard we offer a high quality assurance program for the most popular sauces and basic ingredients for many further foodstuff throughout the world. The requested parameters are the most important value-determining attributes like the egg content in mayonnaise as well as technologically relevant parameters like preservatives. Category: chemical-physical testing food and feed food matrices (other) Accreditation: This proficiency test is not included in the scope of the accreditation. |
Refrigerated shipping
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December 2027 | Add to cart | |
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Mustard
Article Number: 2010459 |
December 2028 | Add to cart | ||
1
Parameters with this label depend on the number of participants and/or the choice of materials.
Under certain circumstances, this parameter may not be available in the proficiency test.
Under certain circumstances, this parameter may not be available in the proficiency test.