Chemical methods
Uncertainty is given as Relative %.The reported uncertanty is an expanded uncertainty calculated using a coverage factor of 2 which gives a level of confidence of approx. 95%.

Method: Method for analysing total fat in fish and fish meal.

Name: AE 1
Reference: AOCS Ba 3-38 (1997) Application note Tecator no. AN 301
Uncertainty: 8 %
Responsible: Heiða Pálmadóttir Research Group Leader

Method: Measurement of salt in fish meal w/Titrino
Name: AE 2
Reference: AOAC (2000).17th ed no.976.18
Uncertainty 1 %
Responsible: Heiða Pálmadóttir Research Group Leader

Method:  Method for analysing protein in fish or fishmeal
Name: AE 3
Reference: ISO 5983-2 (2005)(E Application for Tecator)
Uncertainty 3%
Responsible: Heiða Pálmadóttir Research Group Leader

Method: Method for analysing water in fishmeal or fish
Name: AE 4
Reference: ISO 6496-1999(E), mod.
Uncertainty 4 %
Responsible: Heiða Pálmadóttir Research Group Leader

Method: Method for analysing ash in fishmeal and feed
Name: AE 5
Reference: ISO 5984-2002 (E)
Uncertainty 10% (fish), 6% (fishmeal)
Responsible: Heiða Pálmadóttir Research Group Leader

Method: Measurements of TVB-N in fish and fishmeal
Name: AE 6
Reference: AOAC (2000).17th ed. no. 920.03
Uncertainty 9%
Responsible: Heiða Pálmadóttir Research Group Leader

Method: Salt, boiling
Name: AE 7a
Reference: AOAC 937.09 17th ed. 2000
Uncertainty 10 %
Responsible: Heiða Pálmadóttir Research Group Leader

Method: Method for analysing protein in fishmeal  according DUMAS method
Name: AE 8
Reference: ISO 16634-1 2008 and Application note on Rapid N instrument from Elementar.
Uncertainty  1%
Responsible: Þorsteinn Ingvarsson Branch manager