| Rowcaps |
|---|
| Row 1: | Shows the LBTEST of Product Moisture which reflects the percentage of moisture in the substance for the condition noted in LBTSTCND which is Condition 1 (X°C/ Z% RH). Product Moisture is sometimes referred to as "Oven Volatiles". | | Rows 2-12: | Show the analytes used in testing. | |
| Dataset2 |
|---|
| Row | STUDYID | DOMAIN | LBSEQ | LBREFID | LBSPID | LBTESTCD | LBTEST | LBTSTCND | LBORRES | LBORRESU | LBSTRESC | LBSTRESN | LBSTRESU | LBSPEC | LBSPCCND | LBMETHOD | LBANMETH | LBTMTHSN | LBSTNRC | LBREPNUM | LBTPT | LBTPTNUM |
|---|
| 1 | TOB07 | LB | 1 |
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|
| Product Moisture | Condition 1 (X°C/ Z% RH) |
| % |
|
| % | MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 | | 2 | TOB07 | LB | 2 |
|
|
| pH | Condition 1 (X°C/ Z% RH) |
|
|
|
|
| MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 | | 3 | TOB07 | LB | 3 |
|
|
| Water Activity | Condition 1 (X°C/ Z% RH) |
|
|
|
|
| MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 | | 4 | TOB07 | LB | 4 |
|
|
| NNK-as is | Condition 1 (X°C/ Z% RH) |
| ng/g |
|
| ng/g | MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 | | 5 | TOB07 | LB | 5 |
|
|
| NNK-DWB* | Condition 1 (X°C/ Z% RH) |
| ng/g |
|
| ng/g | MATERIAL | DRIED |
|
|
|
| 1 | Week 1 | 1 | | 6 | TOB07 | LB | 6 |
|
|
| NNN-as is | Condition 1 (X°C/ Z% RH) |
| ng/g |
|
| ng/g | MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 | | 7 | TOB07 | LB | 7 |
|
|
| NNK-DWB | Condition 1 (X°C/ Z% RH) |
| ng/g |
|
| ng/g | MATERIAL | DRIED |
|
|
|
| 1 | Week 1 | 1 | | 8 | TOB07 | LB | 8 |
|
|
| TSNA -as is | Condition 1 (X°C/ Z% RH) |
| ng/g |
|
| ng/g | MATERIAL | DRIEDFRESH |
|
|
|
| 1 | Week 1 | 1 | | 9 | TOB07 | LB | 9 |
|
|
| TSNA -DWB | Condition 1 (X°C/ Z% RH) |
| ng/g |
|
| ng/g | MATERIAL | DRIED |
|
|
|
| 1 | Week 1 | 1 | | 10 | TOB07 | LB | 10 |
|
|
| Aerobic Plate Count | Condition 1 (X°C/ Z% RH) |
|
|
|
|
| MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 | | 11 | TOB07 | LB | 11 |
|
|
| Mold | Condition 1 (X°C/ Z% RH) |
|
|
|
|
| MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 | | 12 | TOB07 | LB | 12 |
|
|
| Yeast | Condition 1 (X°C/ Z% RH) |
|
|
|
|
| MATERIAL | FRESH |
|
|
|
| 1 | Week 1 | 1 |
|
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