Dyer’s method for the determination of trimethylamine was collaboratively studied. Six samples of fish extract and one standard solution were sent to each of 9 collaborators. The results from one laboratory differed significantly from the remainder and were not included in the statistical analysis. The results from the remainder of the collaborators were generally in good agreement. Results clearly differentiate between the acceptable and decomposed samples which were used in this study. The method for determining trimethylamine nitrogen in fish has been adopted as official first action.

A proposed method for determining pH of acidified foods has been developed and subjected to collaborative study. The method appears to be both accurate and precise. Five samples consisting of pimientos, marinated pimientos, 2 pH buffer solutions, and chocolate syrup were sent to each of 12 collaborators along with a copy of the method. Two of the collaborators were FDA District laboratories while the remainder were representatives from industry, universities, and state health agencies. Many different types of pH meters and combinations of electrodes were used by the collaborators. The tabulated results from the collaborators are presented. The method has been adopted official first action.

Authentic data are presented on the chemical composition of strawherries, red raspberries, blackberries, black raspberries, boysenberries, and cranberries. Samples were analyzed for total soluble solids, ash, K2O, P2O5, invert sugar, protein, anhydrous citric acid, and amino acids.

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