CHAPTER 1.

2
SAMPLING
TECHNIQUE
BY: DR. NOR RAIHANA MOHAMED ZAM
 OBJECTIVE
After this lesson, student will be able to:
i. To differentiate terms given to the sample
ii. To develop a simple sampling plan
iii.Explain method used to prepare the sample
and preventing changes in sample
MAJOR STEPS IN SAMPLING (BY
KRATOCHVIL AND TAYLOR, 1981)
i. Identification of the population from which
the sample is to be obtained
ii. Selection and obtaining of gross samples of
the population
iii.Reduction of each gross sample to a
laboratory-size sample suitable for analysis
Population
TERM IN SAMPLING
- The whole of the material whose properties we are
trying to obtain an estimate
Sampling
- Only a fraction of the population is usually selected
for analysis. The sample may be comprised of one
or more sub-samples selected from different region
within the population
Laboratory sample
- The fraction of the sample used in the laboratory
 SAMPLING PLAN
IUPAC (International Union Of Pure And Applied
Chemist) define sampling as:
•A predetermine procedure for the selection, withdrawal,
preservation, transportation, and preparation of the
portion to be removed from a lot as samples
•A sampling should be well-organized document that
established the goals of the sampling plan procedure,
frequency, size, personnel, preservation of sample, etc.
• The primary aim of sampling is to obtain the sample,
subject to constraints of size that will satisfy the
sampling plan specification.
SAMPLING PLAN
DEVELOPING A SAMPLING PLAN
Sample size
- Depends on the expected variations in
properties within a population,
- The cost of analysis, and
- The type of analytical technique used.
Sample location
- Homogeneous population: it does not matter where the
sample is taken from because all the sub-samples have
the same properties

- Heterogeneous population:
1. Random sampling the sub-samples are chosen
randomly from any location within the material being
tested
2. Systematic sampling the samples are drawn
systematically within location or time, e.g. every 10th
box in a truck may be analyzed
3. Judgment sampling the sub-samples are drawn from
the whole population using judgment and experience
of the analyst
Sample collection
- Sample selection may either be
carried out manually by a human being
or by specialized mechanical sampling
devices
 CHAPTER 1.3
PREPARATION OF
SAMPLE
1. Making samples homogeneous
- To select a representative laboratory sample from
the sample
- Mechanical devices (e.g., grinders, mixers, slicers,
blender), enzymatic methods (e.g., proteases,
cellulases, lipases) or chemical methods (e.g.,
strong acids, strong bases, detergents)
2. Reducing sample size
- A small more manageable portion is selected
for analysis.
- This is usually referred to as a laboratory
sample,
- and ideally it will have properties which are
representative of the population from which it
was originally selected.
3. Preventing changes in sample
a) Enzymatic inactivation. Enzymes can cause changes in the
properties of food prior to analysis lead to erroneous data.
Methods: freezing, drying, heat treatment and chemical
preservatives or a combination
b) Lipid protection. Exposure to light, elevated temperatures,
oxygen or pro-oxidants can increase the oxidation rate.
Methods: store in dark rooms or covered bottles and in
refrigerated temperatures
c) Microbial growth and contamination. Present naturally in
many foods and if not control can alter the composition.
Methods: freezing, drying, heat treatment and chemical
preservatives or a combination
d) Physical changes. E.g., water may be lost due to evaporation
or gained due to condensation. Method: controlling the
temperature of the sample
4. Sample identification
Laboratory samples should always be labeled
carefully
Sample description
Time sample was taken
Location sample was taken from
Person who took the sample
Method used to select the sample
 CHAPTER 1.4
DATA ANALYSIS AND
REPORTING
Repeated measurements on the same
sample to provide confidence that the
analysis was carried out correctly and to
obtain a best estimate of the value being
measured
 1. MEASUREMENT OF CENTRAL
TENDENCY OF DATA
MEAN

Here n is the total number of measurements, xi is the individually measured values

and x- is the mean value
2. MEASUREMENT OF SPREAD OF
DATA
Is a measurement of how closely together repeated
measurements are to each other.
Standard deviation is the most commonly used.
Another parameter that is commonly used to provide an indication of the relative
spread of the data around the mean is the coefficient of variation

CV = (sd/mean) x 100 %
 SAMPLING ERROR
Lack of randomness
Human bias
Changes in composition
Non homogeneity
 CHAPTER 1.5
PRODUCTION
SPECIFICATION &
NUTRITION LABELLING