![Show Menu](styles/mobile-menu.png)
![Page Background](./../common/page-substrates/page0115.jpg)
OLD CEREAL CHECK SAMPLE
13
ACCURACY ESTIMATES
• Experimental approach to evaluating response of gluten
methods with respect to wheat, rye and barley varieties
• Obtain samples of Oat Flour, wheat, rye, barley.
• Grind wheat, rye barley grains as best as possible
• Analyze wheat, rye and barley grains for gluten by some
independent, non-ELISA method to obtain quantitative
estimate of gluten level.
• Spike “uncontaminated” oat flour with other grains at various
levels.
• Analyze spiked samples with replication to evaluate relative
response of ELISA method to different grains. (n=18 per level)
• Compare slope of line to non-ELISA result as recovery.
14