2-21. MATHEMATICAL TERMS
a. Calibration. Comparison of two instruments or measuring devices, one of
which is a standard of known accuracy traceable to national standards, to detect,
correlate, report, or eliminate by adjustment any discrepancy in accuracy of the
instrument or measuring device being compared with the standard.
b. Mean. The average or expected value of a number of observations.
c. Median. The middle value identified when the values are arrayed in
numerical order. It is the value which has half of the observations above it and half of
the observations below it.
d. Mode. The value in a group of observations that occurs the most frequently.
e. Probability. The number of times an event can be assumed to occur based
on the past occurrences of the event over a specified number of possible cases.
f. Range. The difference between the largest and smallest values in a group of
2-22. OPERATIONAL RATION TERMS
a. First Article. Potential "new" items to be added to rations in which a
contractor submits samples to NATICK for evaluation of analytical, physical, microbial,
and/or performance requirements.
b. Component. It is one item in a composite ration. Components have different
levels of importance/significance to the overall ration, primarily based on the items
c. Component Classification. The Monograph indexes, Table M, Component
And Classification List for MRE and Table P, Component And Classification List for
UGR/H&S indicate the classification of each component. Component classification is
determined by coordination of the Surgeon General and the Food Service Headquarters
of the Military Services.
(1) Primary. Any individual component in the operational ration, which if
unserviceable, will make the meal nutritionally inadequate for any method of intended
(2) Secondary. Any individual component in the operational ration, which if
unserviceable, will reduce the nutritional value of the meal but will not render the meal
unfit for its intended purpose.