Manufacturers never put the correct ingredients in the buffers and we do not
do a blank assay with every sample. Consequently, enzyme assays never
actually conform to IFCC methods (even if IFCC-equivalent is claimed) and
therefore different assays do not agree with each other - or worse look
embarrassing in EQA schemes. Enzyme calibration therefore is a means of
applying fudge-factors to give the appearance of similarity in the EQA
range, whilst clinically they will probably make not a lot of difference as
the average clinician only looks for the H/L flag so precise numbers are
irrelevant to them...
TIM
****************************************************************************
*********
Prof. Tim Reynolds,
Clinical Chemistry Department,
Queens Hospital,
Belvedere Rd.,
Burton-on-Trent,
STAFFORDSHIRE,
DE13 0RB,
UK.
tel: 01283 511511 ext. 4035
fax: 01283 593064
email: [log in to unmask]
alternative email for the all too frequent occasions when the NHS email
connection doesn't work:
[log in to unmask]
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> -----Original Message-----
> From: KATHARINE HAYDEN [mailto:[log in to unmask]]
> Sent: 10 November 2003 11:49
> To: [log in to unmask]
> Subject: Olympus enzyme calibration
>
>
> As users of the AU2700/640 will be aware, Olympus are moving
> to calibration for all of their enzyme assays. After 30 plus
> years of measuring the activity of enzymes by methods based
> on a factor derived from the molar extinction coefficient and
> standardised assay conditions, it seems like a sea change to
> move to calibration of enzymes as if they were albumin or glucose.
>
> I wondered if anyone had comments on this proposed change as
> I haven't seen any scientific arguments for or against it.
>
> Kath Hayden
> Principal Biochemist
> University Hospital Aintree
> Liverpool
>
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