Luminance Based Detection of Adulterated Honey using Machine Learning
AQM Zuber, NH Ariffin… - 2023 IEEE 13th …, 2023 - ieeexplore.ieee.org
Honey is frequently associated with adulteration. Conventional assessment of honey quality
relies highly on resource-intensive laboratory-based examination of chemicals. This is …
relies highly on resource-intensive laboratory-based examination of chemicals. This is …
Quality Characterisation of Mustard (Brassica Nigra) Oil and Its Blends with Argemone (Argemone Mexicana) Oil under Varying Dielectric Frequency and Temperature
A Sudhakar, SK Chakraborty… - Journal of Agricultural …, 2023 - indianjournals.com
Physical properties of edible oil are a decisive factor for the characterisation of its quality.
Adulteration of pure mustard oil (MO) with argemone oil (AO) is common and rampant. In this …
Adulteration of pure mustard oil (MO) with argemone oil (AO) is common and rampant. In this …
Temperature Influence on the Optical Properties, Attenuation Coefficient, and Total Molecular Cross Section of Dhunge Dhara Drinking Water
SH Dhobi, B Koirala, K Yadav… - Makara Journal of …, 2022 - scholarhub.ui.ac.id
This work aims to measure the different parameters of Dhunge Dhara water (DDW) such as
absorbance, transmittance, mass attenuation coefficient (MAC), and molecular cross section …
absorbance, transmittance, mass attenuation coefficient (MAC), and molecular cross section …
Research on Aesthetic Preferences for Transparency and Glossiness in Optical Phenomena-Focused on Evolutionary Aesthetics
XY Xiao, TY Cho - 한국디자인문화학회지, 2023 - dbpia.co.kr
투명도와 광택도는 대부분 함께 일어나는 광학 특성이다. 그리고 이 두 가지 물리적 특성은 심미
경험에 영향을 미칠 수 있다. 사람들이 선호하는 투명도와 광택을 가진 시각, 제품, 건축, 공간 …
경험에 영향을 미칠 수 있다. 사람들이 선호하는 투명도와 광택을 가진 시각, 제품, 건축, 공간 …
Evaluación del proceso de cristalización inducida en miel de plantaciones forestales de Acacia mangium
AD Ochoa Castro - repositorio.unal.edu.co
La miel sufre un proceso de cristalización natural al ser una solución sobresaturada en
glucosa. La velocidad de este proceso depende esencialmente de su composición química …
glucosa. La velocidad de este proceso depende esencialmente de su composición química …