#TITLE: Homogeneity test for proximate analytes in canned meat
#DESCRIPTION:Ten random samples of canned meat analysed for moisture, ash, fat, nitrogen and hydroxyproline.
#VARIABLES: 	Sample; ID of test unit
#VARIABLES:	Names of analytes (HP=hydroxyproline)
#UNITS:	Mass fraction times 100 (% by mass)
#REFERENCE_VALUES:	n/a
#APPLICATION_SECTOR:	Food
#ANALYTE: 	Proximates
#MATRIX_TYPE:	Canned meat
#RATIONALE:	Homogeneity test
#DATA_TYPE:	Experimental
#DATA_STRUCTURE:	Nested
#CONDITIONS:	Repeatability
#ORIGIN: 	Withheld
#DATE_OF_ORIGIN: 	Withheld
#AUTHOR:	Withheld
#AUTHOR_ADDRESS:	Withheld	 
#LITERATURE_REFERENCES:	None

	Moisture		Ash		Total fat		Nitrogen		HP	
Sample	Result 1	Result2	Result 1	Result2	Result 1	Result2	Result 1	Result2	Result 1	Result2
1	53.8	53.9	3.27	3.23	21.59	21.21	2.75	2.75	0.449	0.455
2	54	54.2	3.21	3.21	21.35	21.2	2.69	2.68	0.452	0.45
3	53.8	53.8	3.27	3.27	21.29	21.23	2.73	2.74	0.47	0.47
4	54.1	54.1	3.21	3.21	21.38	21.48	2.7	2.73	0.437	0.469
5	53.8	53.8	3.25	3.26	21.55	21.24	2.75	2.7	0.435	0.462
6	53.7	54.1	3.24	3.24	21.3	21.49	2.75	2.76	0.462	0.441
7	53.8	53.9	3.22	3.22	21.25	21.41	2.69	2.7	0.453	0.432
8	54.1	54.1	3.22	3.2	21.37	21.31	2.77	2.75	0.469	0.463
9	54.2	54.1	3.2	3.21	21.52	21.48	2.76	2.69	0.442	0.468
10	54.3	54.1	3.22	3.22	21.51	21.33	2.74	2.66	0.482	0.46