Sources of Error in Weighing Process
Sources of error in weighing have to be eliminated to improve data integrity and quality in a typical GxP regulated or a food and beverage laboratory.
This white paper looks at potential sources of error in weighing that could occur when preparing a sample and how to avoid them by improving the business process. In addition, elimination of errors means that out-of-specification (OOS) results are reduced meaning that fewer laboratory investigations are necessary.
In this document you will find content addressed to analytical scientists and quality assurance professionals working in laboratories in either the regulated healthcare or food and beverage industries.
Accurate weighing and data integrity are essential in the preparation of analytical reference solutions, as well as in taking aliquots of samples for analysis and preparation of solutions, buffers, and HPLC mobile phases. Errors in this process can have profound impacts on data integrity and product quality. The aim of this white paper is to highlight ways to avoid some of the more common errors and save time when carrying out weighing operations.
Learn more from our White Paper that you can download by clicking in the button below.