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Subsequently, the IFCC Scientific Committee formed a joint working party, consisting ofDr R Rej, the Chairman of the Expert Panel on Enzymes (EPE), and Dr C. A. Burtis, a member ofthe Expert Panel on Instrumentation (EPI), to prepare a report on incubation temperature. After initial discussions, it became apparent that basically there were two fundamental aspects of the temperature question: (1) the thermodynamic effect on the analytical process in question; and (2) the thermal regulating capabilities of an instrument in the environment in which it is expected to operate. With regard to the latter, to achieve and maintain temperature regulation in a reaction cuvette, the opposing actions ofprocessing that add and remove heat to its contents must be balanced. To achieve this balance within an acceptable time frame, heat is first generated and supplied by a regulated heat source. Heat can then be removed either passively by allowing it to dissipate into the environment or actively by some type of regulated device. Since the ambient temperature ofthe environment in which an instrument is operated has a direct and significant effect on the effectiveness of passive cooling, regulated cooling is needed when the temperature differential (AT) between the ambient temperature and the set point temperature is less than 5 C. Since it is often difficult to maintain a AT of 5 at a set point of 30 C, 37 C was recommended by the EPI in 1982. However, in some countries during the hot, summer seasons, the prerequisite AT of 5C is difficult to maintain even at 37 C.

The effect of instrumental and environmental factors on the thermal regulation of the temperature of incubation – IFCC Document (1986)