Measurement of Iodine Levels in Salt Using Color Sensor

机译：使用颜色传感器测量盐中碘水平

获取原文

页面导航

摘要
著录项
相似文献
相关主题

摘要

Iodine found in salt has different levels and it is considered important to know the iodine level consumed. Some types of salt do not provide information about the iodine content of the salt, but the others have iodine levels that exceed the human body consumption limit. The consumption of iodine is different in terms of age (children, adolescents, and adults), so it is necessary to be careful in consuming salt, especially for children. Measurement of iodine levels in salt is carried out by mixing starch in salt or using iodine test kit liquid. This study aims to measure the iodine levels in salt, which are grouped into three categories (7-15 ppm, 20-27, and >30). The use of Arduino Uno and TCS3200 sensor can detect samples with the results of two samples that do not contain iodine, and the others have different iodine levels.

机译：在盐中发现的碘有不同的水平，并且认为知道所消耗的碘水平是重要的。某些类型的盐不提供有关碘的碘含量的信息，但其他盐具有超过人体消耗极限的碘水平。碘的消费在年龄（儿童，青少年和成人）方面是不同的，因此有必要小心消耗盐，特别是儿童。通过在盐中混合或使用碘试剂盒液体混合淀粉来进行盐中碘水平的测量。本研究旨在测量盐中的碘水平，该碘分为三类（7-15ppm，20-27和> 30）。使用Arduino UNO和TCS3200传感器可以检测样品，其中两个样品的结果不含碘，其他样品具有不同的碘水平。

著录项

来源
《East Indonesia Conference on Computer and Information Technology》|2021年|410-414|共5页
会议地点
作者
Farniwati Fattah; Dolly Indra; Sri Mulyana; Yulita Salim; Ihwana As’ad; Aliyazid Mude;
展开▼
作者单位

展开▼
会议组织
原文格式 PDF
正文语种
中图分类
关键词
Liquids; Color; Information technology; Iodine;

机译：液体;颜色;信息技术;碘;

相似文献

外文文献
中文文献
专利

1. Profile of iodine content of salt and urinary iodine excretion levels in selected districts of Tamil Nadu [J] . Umesh Kapil, Preeti Singh, Sada Nand Dwivedi, Indian Journal of Pediatrics . 2004,第9期

机译：泰米尔纳德邦部分地区的盐分含碘量和尿碘排泄水平概况
2. Image Sensor Modeling: Color Measurement at Low Light Levels [J] . Mehdi Rezagholizadeh, James J. Clark Journal of Imaging Science and Technology . 2014,第3期

机译：图像传感器建模：弱光下的色彩测量
3. Fast and reliable salt iodine measurement: Evaluation of the WYD Iodine Checker in comparison with iodometric titration [J] . Tracy Dearth-Wesley, Amir Makhmudov, Christine M. Pfeiffer, Food and nutrition bulletin . 2004,第2期

机译：快速可靠的盐碘测量：与碘量滴定法比较，对WYD碘检查器进行评估
4. Design and Implementation of a Low-Cost Non-Destructive System for Measurements of Water and Salt Levels in Food Products Using Impedance Spectroscopy [C] . Rafael Masot, Miguel Alcaniz, Ana Fuentes, International Symposium on Olfaction and Electronic Nose . 2009

机译：使用阻抗光谱法测量食品中水和盐水平的低成本非破坏性系统的设计与实现
5. Continuous in situ Soil Nitrate Sensors: The Importance of High-Resolution Measurements Across Time and a Comparison with Salt Extraction-Based Methods [D] . Zhu, Yunjiao. 2021

机译：不断原位土壤硝酸盐传感器：高分辨率测量的重要性和与基于盐提取的方法的比较
6. Iodine level concentration coverage of adequately iodized salt consumption and factors affecting proper iodized salt utilization among households in North Ethiopia: a community based cross sectional study [O] . Abraham Aregay Desta, Usha Kulkarni, Kidan Abraha, 2019

机译：埃塞俄比亚北部家庭中碘含量碘盐消耗量的覆盖范围以及影响碘盐合理利用的因素：基于社区的横断面研究
7. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

机译：抽象 ud本研究的目的是通过使用带有Design Mixture D-最优方法的Design Expert Application获得黑桑叶干面条产品的最佳配方。 ud这项研究分两个阶段进行。初步程序研究是确定抗氧化剂活性，叶绿素含量以及黑桑叶，黑桑叶粉，果皮和果皮中所含单宁的含量。首要研究是通过使用Mixture Design Expert Design D-optimal方法确定最佳配方，目的是优化黑桑叶干面条。本研究中的反应是通过使用粗纤维分析和蛋白质分析进行的化学分析反应。物理反应是吸水。感官反应是颜色，味道和气味。黑桑叶干面条由小麦粉，黑桑叶粉和削皮粉，鸡蛋，水，盐和碳酸氢钠等其他材料制成，这16种配方可根据需要提供最佳配方其中包含39.69％的面粉，14.25％的黑桑叶面粉，3.06％的去皮水果和面粉，其他材料是30％的水，10％的鸡蛋，2％的盐和1％的碳酸氢钠。该配方是通过程序11,05％的粗纤维含量，12.93％的蛋白质，274.31％的吸水率，4.31的颜色属性，3,87的味道属性和3,71的芳香属性得出的。 ud关键字：黑桑叶干面条，优化。

Measurement of Iodine Levels in Salt Using Color Sensor

摘要

著录项

相似文献

相关主题

期刊订阅