Proficiency testing catalogue
Name | Planned shipping method | Start Date | ||
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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. |
Frozen shipping | 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 Unfortunately, no further booking is possible this year. |
Shipping at room temperature | December 2024 | ||
Hardened concrete - Density and Compressive strength EN 12390-7 und -3 Article Number: 2010288 |
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. |
Shipping at room temperature | May 2025 | Add to cart | |
Hardness IRHD, M ISO 48-2 Article Number: 2010748 |
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. |
Shipping at room temperature | May 2025 | Add to cart | |
Hardness IRHD, N ISO 48-2 Article Number: 2010899 |
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. |
Shipping at room temperature | May 2025 | Add to cart | |
Hardness Shore D ISO 48-4 Article Number: 2010267 |
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 |
Shipping at room temperature | May 2025 | Add to cart | |
Heat transmission on exposure to flame ISO 9151 Article Number: 2011230 |
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. |
Refrigerated shipping | October 2025 | Add to cart | |
Hexamethylenediamine in food simulants (CEN TS 13130-21) Article Number: 2011102 |
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. |
Frozen shipping | 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. |
Frozen shipping | December 2025 | Add to cart | |
Honey 2 Article Number: 2010708 |
December 2026 | Add to cart | ||
Hot sauce Parameters (quantitative): capsaicin [ppm], dihydrocapsaicin [ppm], nordihydrocapsaicin [ppm], total capsaicinoids [ppm] Article Number: 2010704 Category: chemical-physical testing food and feed fruit & vegetables products Accreditation: This proficiency test is not included in the scope of the accreditation. |
Frozen shipping | June 2025 | Add to cart | |
Hot sauce Article Number: 2010704 |
June 2026 | Add to cart |
Unter Umständen kann es vorkommen, dass dieser Parameter im Ringversuch nicht zur Verfügung steht.