Shelf life study has a protocol and provides the results of shelf life studies of tobacco products over time with different conditions and analytes. Generally there are many conditions with at least two with varying temperature, humidity, etc.
The initial table shows the all the analytes and test conditions.
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.
lb.xpt
lb.xpt
Row
STUDYID
DOMAIN
LBSEQ
LBREFID
LBSPID
LBTESTCD
LBTEST
LBTSTCND
LBORRES
LBORRESU
LBSTRESC
LBSTRESN
LBSTRESU
LBMETHOD
LBANMETH
LBTMTHSN
LBSTNRC
LBREPNUM
LBTPT
LBTPTNUM
1
TOB07
LB
1
Product Moisture
Condition 1 (X°C/ Z% RH)
%
%
1
Week 1
1
2
TOB08
LB
2
pH
Condition 1 (X°C/ Z% RH)
1
Week 1
1
3
TOB09
LB
3
Water Activity
Condition 1 (X°C/ Z% RH)
1
Week 1
1
4
TOB10
LB
4
NNK-as is
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
5
TOB11
LB
5
NNK-DWB*
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
6
TOB12
LB
6
NNN-as is
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
7
TOB13
LB
7
NNK-DWB
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
8
TOB14
LB
8
TSNA -as is
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
9
TOB15
LB
9
TSNA -DWB
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
10
TOB16
LB
10
Aerobic Plate Count
Condition 1 (X°C/ Z% RH)
1
Week 1
1
11
TOB17
LB
11
Mold
Condition 1 (X°C/ Z% RH)
1
Week 1
1
12
TOB18
LB
12
Yeast
Condition 1 (X°C/ Z% RH)
1
Week 1
1
$warningHtml
Dataset Wrapper Debug Message
Please add a row column to your dataset.
*DWB=Dry weight basis. The DWB normalizes the results since starting moisture may vary.
Make sure LOQ is in the dataset - it is important.
The shelf life study dataset shows analytes done over replicates over time points. In the interest of brevity in an example, this only shows the moisture.
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.
lb.xpt
lb.xpt
Row
STUDYID
DOMAIN
LBSEQ
LBREFID
LBSPID
LBTESTCD
LBTEST
LBTSTCND
LBORRES
LBORRESU
LBSTRESC
LBSTRESN
LBSTRESU
LBMETHOD
LBANMETH
LBTMTHSN
LBSTNRC
LBREPNUM
LBTPT
LBTPTNUM
1
TOB07
LB
1
Product Moisture
Condition 1 (X°C/ Z% RH)
%
%
1
Week 1
1
2
TOB08
LB
2
pH
Condition 1 (X°C/ Z% RH)
1
Week 1
1
3
TOB09
LB
3
Water Activity
Condition 1 (X°C/ Z% RH)
1
Week 1
1
4
TOB10
LB
4
NNK-as is
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
5
TOB11
LB
5
NNK-DWB*
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
6
TOB12
LB
6
NNN-as is
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
7
TOB13
LB
7
NNK-DWB
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
8
TOB14
LB
8
TSNA -as is
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
9
TOB15
LB
9
TSNA -DWB
Condition 1 (X°C/ Z% RH)
ng/g
ng/g
1
Week 1
1
10
TOB16
LB
10
Aerobic Plate Count
Condition 1 (X°C/ Z% RH)
1
Week 1
1
11
TOB17
LB
11
Mold
Condition 1 (X°C/ Z% RH)
1
Week 1
1
12
TOB18
LB
12
Yeast
Condition 1 (X°C/ Z% RH)
1
Week 1
1
Dataset Debug Message
There are 12 leading, trailing, or non-breaking spaces in the dataset.