Abstract
In this study we compare an HPLC method for the determination of allantoin developed by us [1] with the traditional colorimetric method according to the Rimini-Schryver reaction modified by Fujihara [2]. Results were compared by using product-moment correlation (r = 0-962) as a measure, and by using the interclass correlation as the correct statistic for assesing agreement between both of them (r1 = 0.957, lower limit = 0.916) for a 95% of confidence interval.