Feasibility of Diode-Array Instruments To Carry Near-Infrared Spectroscopy from Laboratory to Feed Process Control

Near-infrared calibrations were developed for the instantaneous prediction of the chemical and ingredient composition of intact compound feeds. Two rather different instruments were compared (diode array vs grating monochromator). The grating monochromator was used in a static mode in the laboratory, whereas the diode-array instrumentbetter adapted to online analysiswas placed on a conveyor belt to simulate measurements at a feed mill plant. Modified partial least squares (MPLS) equations were developed using the same set of samples analyzed in the two instruments. Sample set 1 (N = 398) was used to predict crude protein (CP) and crude fiber (CF), while sample set 2 (N = 393) was used for the prediction of one macroingredient (sunflower meal, SFM) and one microingredient (mineral−vitamin premix, MVP). The standard error of cross-validation (SECV) and the coefficient of determination (R²) values for CF were better using the monochromator instrument. However, results obtained for CP, SFM, and MVP using the samples analyzed in the diode-array instrument showed similar or even greater accuracy than those obtained using samples analyzed in the grating monochromator. The excellent predictive ability [R²> 0.95; RPD (ratio of standard deviation to SECV) > 3] obtained for CP, CF, and SFM opens the way for the online use of NIRS diode-array instruments for surveillance and monitoring in the manufacture, processing, and marketing of compound feeds. R², RPD, and SECV values for MVP showed similar performance for both instruments. Although RPD values did not reach the minimum recommended for quantitative analysis, results are encouraging for an ingredient present in feed compounds in such very low amounts.

Fat content measurements in inhomogeneous meat

Nofima and SINTEF, in cooperation with QVision, have investigated the possibility of measuring the fat content of inhomogeneous pork trimmings in large plastic boxes for a Spanish meat company, Frigorificos Andaluces De Conservas De Carnes SA (FACCSA). These boxes are valued based on fat content; the lower the fat content, the higher the purchase value. Customers have different demands in terms of fat content and therefore knowledge of the leanness of each box is advantageous to both supplier and customer.

Current techniques for measuring fat content of meat trimmings rely on manual sampling or grinding of the meat. Manual sampling involves taking a sample from the box and cutting away all of the fat. The fat and remaining meat are then weighed separately and the percentage of fat is calculated. This is done sporadically throughout the process as is time-consuming and destructive. Grinding and blending the meat allows NIR to be used in reflection mode as the meat is more homogenous but this is not suitable to applications where the meat is sold as trimmings. The main problem with using NIR reflection measurements on inhomogeneous samples is that it is more improbable that the surface is going to be fully representative of the rest of the sample underneath. However, with transflection we probe deeper into the meat and fat and more absorption occurs thus giving more chemical information.

Physical scattering of the light is also a problem in this application as the consistency of fat and meat differ but more so because it is unavoidable that height variations will occur to some degree within the box. If the surface of the box has excessive peaks and valleys more physical scattering errors are introduced due to variations in optical path. Extended Multiplicative Signal Correction (EMSC) was successfully applied to the spectral data as a form of scatter correction and a Partial Least Squares model was built with an RMSEP (root mean square error of the prediction) of 1.9.

This model has been validated online with meat of different fat levels, various heights and in different colour boxes (red, blue, brown, white and yellow).

Current investigations are now underway in applying the same technology to classifying beef trimmings for Nortura BA. This application differs slightly in that the meat will be classified and sorted before it goes into boxes to gain more control over the sorting process. At present the meat is sorted manually by cutters who are trained to visually identify the fat content but this method is very prone to human error.

FT-NIR spectroscopy of treated blood plasma to predict carcass and meat quality of young female rabbits.

In two replications, involving a total of 32 young females (slaughter-weight 3648 g), half of the rabbits were restricted from solid feeding for 36 hours. The applied fasting treatment resulted in minor global effects (multivariate R²=0.35) in comparison to the replication effects (R²=0.81), which caused remarkable differences in some conventional variables of meat quality. The blood samples were centrifuged and the plasma (1 ml) was submitted to a rapid reaction with ethanol (ETA: 0.5 ml) or to a freeze-drying (FD) process before being examined by FT-NIR spectroscopy (1000-2500 nm). The spectra were correlated and cross-validated to fixed experimental effects: fasting and replication, as binary data (1, 2). Some biological and quality traits of the meat and carcass were also fitted by ISI-2 software chemometrics. In short, 1-VR cross-validated values, which resulted after a double passage for outlier elimination using a liberal t-level of 2, are reported. Replication effects were clearly present in the NIR spectra and appeared to be higher for the FD samples (0.87) than for the ETA ones (0.59). Intramuscular fat in Obliquus abdominis and hindleg muscles were more represented in the ETA (0.55; 0.63 respectively) than in the FD spectra (0.26; 0.26), as were the interscapular fat percentage (0.44; 0), the water content of Longissimus thoracis et lumborum (0.41; 0) and of Obliquus abdominis muscles (0.52; 0.32), and the meat-to-bone ratio (0.39; 0.25), but the liver percentage (0.25; 0.40) was not. The colour and rheological meat quality traits did not generally appear to be correlated to the FT-NIR spectra. The first conclusion that was made was that the freeze-drying of plasma samples does not improve the method, which can function rapidly after a very simple alcohol reaction. The confirmation of several significant relationships with the FT-NIR spectra of plasma will encourage this kind of study, starting from live animals.

Determination of hydroxyproline in cured pork sausages and dry cured beef products by NIRS technology employing a fibre–optic probe

In the present work a study was made of the use of near infra-red spectroscopy (NIRS) technology with a remote reflectance fibre–optic probe for the analysis of hydroxyproline in cured pork sausages (salchichón and chorizo) and dry cured beef (cecina). The presence of the amino acid hydroxyproline was used as an analytical criterion to assess the amount of collagen from connective tissues versus lean meat (muscle). The fibre–optic probe was placed directly on the sample with no previous treatment or manipulation.

The regression method employed was that of modified partial least squares (MPLS). The equation developed for a total of 80 samples (salchichón, chorizo and cecina) allowed the determination of the hydroxyproline content within a range of 0–0.74%. The multiple correlation coefficient (RSQ) and standard error of prediction corrected (SEP(C)) obtained were respectively 0.772 and 0.05%. The predicted values of hydroxyproline in unknown samples using NIRS technology and applying the fibre–optic probe directly on the sample without previous treatment were comparable to those obtained using the chemical method.

Determination of sweetness for fresh-cut mango processing using near infrared spectroscopy (NIR)

The aim of this study was to determine the potential of near infrared (NIR) spectroscopy for predicting total soluble solids (TSS) as related to sweetness of fresh-cut mango for processing. Mango cv. Golden Nam Dokmai was selected. The matured fruits were treated prior to NIR measurement. Forty matured fruits were ripened for nine days at ambient temperature. Ten fruits were taken for the experiment on days 5, 7, 8 and 9 after ripening. NIR spectra of each fruit were scanned for both sides from 700-1100 nm using a portable NIR. After measuring the NIR spectrum, total soluble solids (TSS), titratable acidity (TA), and firmness of the same region where spectrum was measured were determined using conventional destructive methods. Subsequently, sugar-acid ratio (TSS/TA) was calculated. The NIR spectra (original and mathematically pretreated), the physical and chemical data were subjected to multivariate calibration techniques using Partial Least Squares (PLS). The best correlation was observed for TSS with R=0.9, SEC=0.6 and SEP=0.8 when Savitzky-Golay smoothing (Left and Right averaging: 14, polynomial order: 2) was applied to the spectra. Therefore, NIR has high potential for raw material inspection in terms of sweetness for production of fresh-cut mango.

Near Infra Red Diode Array Spectrometers for On-Line Applications - An application paper in the field of agriculture using our LowCost NIR-Spectrometer

	Abstract The introduction of affordable NIR diode array spectrometers now make the measurement of several parameters that are critical to product value readily available. Over the last decade we have seen the introduction of several affordable spectrometers using silicon based sensors, in the 200nm to 1100nm range. This has spawned a host of new applications, including at line/ on line measurements for product quality and process control which were not affordable before. With the introduction of this NIR diode array spectrometer in a similar price range as its visible counterparts, we expect to see similar results. Since the product has just been introduced, not many applications have been developed. Preliminary results by Dr. Arnold Schumann, CREC-UFL show that this spectrometer may be used successfully for the determination of N content (protein) and water in citrus leaves. The spectrometer is currently undergoing application development for use in the corn, soybean and feed industries. This paper also presents the advantages of NIR diode array technology and highlights the performance characteristics of this affordably priced NIR spectrometer.

Magnets - Periodic Table

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About Magnets - Periodic Table detail

• Amazon Sales Rank: #21645 in Kitchen & Housewares
• Brand: SMART by Simple Memory Art
• Dimensions: 7.40" h x .0" w x 10.50" l, .25 pounds

Features

• Stylish and Fun
• Snap the magnets apart and arrange them on any magnetic surface
• Accurate and complete periodic table of elements
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Magnets - Periodic Table Description

NEW MAGNETS! What is the order of the elements? Do you know the atomic mass of mercury? Is sodium a metal? Cooking is a science so why not bring science right to your kitchen with these clever magnets? Don't just sit and wait for the water to boil when you can learn from your refrigerator door! These Periodic Table Magnets are fun, educational, and can be used wherever you please! Size: 7.4" x 10.5" (Sheet)

Development of a portable near infrared sugar-measuring instrument

Industries from agriculture to petrochemistry have found near infrared (NIR) spectroscopic analysis useful for quality control and quantitative analysis of materials and products. The general chemical, polymer chemistry, petrochemistry, agriculture, food and textile industries are currently using NIR spectroscopic methods for analysis. In this study, we developed a portable NIR instrument for the non-destructive testing of products in the field, which has resulted in an instrument for commercial sale and use. The instrument consists of a light source, a polychromator, a wave-guide (optical fibre bundle) and a data processing unit. We tested the performance of the portable NIR instrument in determining the sugar content of apples. The performance was also examined at full width at half maximum (FWHM) of the spectrum. The difference in the absorption of quartz and plastic fibres in the NIR was also compared. The sugar content measurements were confirmed by a high correlation to the Brix value of the apples, and the calibration showed the accuracy of the instrument in practice. Application of this instrument to fruits and vegetables other than apples was explored.

source: http://cat.inist.fr/?aModele=afficheN&cpsidt=13525660

Corn Silage Dry Down Days Planned

In recent years dairy nutritionists have recognized the importance of harvesting corn silage at moisture levels high enough to ensure good starch and fiber utilization. The recommendation for harvesting corn silage is based upon the moisture content of the silage. Research has shown that the best lactation performance by dairy cows occurs when corn silage is harvested at 65-70-percent whole plant moisture.

To help dairy producers target the ideal corn silage moisture for the storage system they use on their farm, Adell Coop, Kettle Lakes Coop, the Sheboygan County Forage Council, and UW-Extension Sheboygan County has planned two Corn Silage Dry Down Days.

The first one will be held on September 5 form 10:00 a.m. to 2:00 p.m. at Adell Coop, Adell. The second testing day will be September 12 from 10:00 a.m. to 2:00 p.m. at Kettle Lakes Coop in Random Lake. Those wishing to test corn silage moistures will want to use the following sampling procedures.

Collect 4 or 5 whole stalks from an area that best represents the field. Cut the sample at your normal chopping height. Bundle it together and identify with: name, address, planting date, hybrid, and maturity. After stalks have been collected from the field they should be delivered to the testing site as soon as possible to keep corn plants from drying. Stalks will be chopped, and analyzed on site for moisture using NIR. To monitor corn silage moisture from around the state go to: http://sheboygan.uwex.edu.

Application of Reflectance Near Infrared Spectroscopy for Animal Slurry Analyses

The feasibility of using near infrared spectroscopy (NIRS) for rapid prediction of the composition of cattle and pig slurries was investigated. Samples with a total solids content from <1 to 15% were collected during a 3-yr period and used for calibration and validation. Test samples were sealed in plastic bags and measured in a sample cell moved vertically during measurements. Reflectance data in the range 1200 to 2400 nm were used for calibration based on partial least square regression. Dry matter (DM), N, NH₄–N, and P could be determined with r² values of 0.97, 0.94, 0.92, and 0.87, respectively. The ratios between analyte variation range standard deviation and the root mean square error of prediction (RMSEP) obtained on a calibration independent test set were 6.2 (DM), 4.3 (N), 3.8 (NH₄–N), and 3.6 (P). Total C and plant-available N (PAN) could be determined by near infrared spectroscopy with r² values of 0.94 and 0.89, but the same correlation was obtained by calculation from DM and NH₄–N results, respectively. The applicability of NIRS for K, Mg, Ca, Na, S, Cu, and Zn analysis was also investigated. The r² values were in the range 0.41 to 0.82, with the poorest results for Na, Zn, and K. The corresponding SD/RMSEP ratios were in the range 1.2 to 3.5. We concluded that the applied NIRS methodology is suitable for rapid routine analysis of DM, C, N, NH₄–N, P, and PAN in both cattle and pig slurries

source; http://soil.scijournals.org/cgi/content/abstract/71/4/1398

Near Infra Red Diode Array Spectrometers for On-Line Applications - An application paper in the field of agriculture using our LowCost NIR-Spectrometer

The introduction of affordable NIR diode array spectrometers now make the measurement of several parameters that are critical to product value readily available. Over the last decade we have seen the introduction of several affordable spectrometers using silicon based sensors, in the 200nm to 1100nm range. This has spawned a host of new applications, including at line/ on line measurements for product quality and process control which were not affordable before. With the introduction of this NIR diode array spectrometer in a similar price range as its visible counterparts, we expect to see similar results. Since the product has just been introduced, not many applications have been developed. Preliminary results by Dr. Arnold Schumann, CREC-UFL show that this spectrometer may be used successfully for the determination of N content (protein) and water in citrus leaves. The spectrometer is currently undergoing application development for use in the corn, soybean and feed industries.
This paper also presents the advantages of NIR diode array technology and highlights the performance characteristics of this affordably priced NIR spectrometer.

Oxford Dictionary of Chemistry (Oxford Paperback Reference)

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great reference
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I've been in Applications R&D for 17 years and have found this book indispensible. About 2% of what I do falls into the "oddball" category and for those times that I quickly need a reminder regarding a term or mechanism that I don't use on a regular basis (what happens during a condensation reaction, again?), this book is a great memory jogger.

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This is an excellent reference book at a very nice price. I gave it only four stars because I would have liked to see the origins of the words included. I teach college chemistry and I'm interested in where the terms came from.

About Oxford Dictionary of Chemistry (Oxford Paperback Reference) detail

• Amazon Sales Rank: #171967 in Books
• Published on: 2008-04-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 608 pages

Oxford Dictionary of Chemistry (Oxford Paperback Reference) Description

Fully revised and updated, the Sixth Edition of this popular dictionary is the ideal reference resource for students of chemistry, either in high school or in college. The new edition features more than 4,300 entries, including hundreds of new terms. The Dictionary covers all aspects of chemistry--from physical chemistry to biochemistry--including topics such as metallurgy, materials science, forensic science, and geology. There are also biographical entries on key figures in the field. The book has single or double-page feature articles on important topics such as polymers and crystal defects, and chronologies that chart the main discoveries in such fields as atomic theory, biochemistry, explosives, and plastics. The new edition also features web links accessed via a companion website, featuring additional information that is regularly updated to ensure that it stays fresh. The volume concludes with nine appendices, including the periodic table, SI units, the chemical elements, Nobel prizewinners, and useful websites.

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Dictionary of Leather-Working Tools, C. 1700-1950: And the Tools of Allied Trades

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Great Book
This is a great book. I reccomend it to anyone who is interested in the history of the leather industry, or who is interested in getting into leather crafts. It is very informative and gives you an idea on what kinds of tools are used in leather work and how they are used. It makes a great reference source. It givr you an idea on what kinds of tools you'll need for the differnt kinds of leather trades.

Super service
The title really says it all - delivered really quickly and in great condition.

Fun for Tool Junkies and Leather Workers
Look at all the nifty tools!

We just received our copy yesterday, and I expect my husband and I will be competing for it until one of manages to get through it from cover to cover. As the title implies, the author covers almost any tool you could think of used for leather working in the last 2.5 centuries, including things like workbences and stools. :) The book is arranged by trade - bookbinding, boot and shoe making, skinningk, tanning, finishing, etc, with the tools alphabetical by general type within each trade. Some of the descriptions are very brief, and the author spends more time in explanations of how more obscure tools are/were used than for common ones - which makes sense. Definitely enjoyable for the confirmed tool junkie.

About Dictionary of Leather-Working Tools, C. 1700-1950: And the Tools of Allied Trades detail

• Amazon Sales Rank: #561381 in Books
• Published on: 1996-09
• Original language: English
• Number of items: 1
• Binding: Paperback
• 400 pages

Dictionary of Leather-Working Tools, C. 1700-1950: And the Tools of Allied Trades Description

In this marvelous book, Salaman describes and illustrates every tool used in the leather-working trades in Great Britain from about 1700 until the present time, and explains its purposeQall told, he covers over 1,100 different tools. As Dr. Daniel Preston comments in his preface to this reprint, RThere is not now, nor has there ever been, such a complete compendium of arcane, irreplaceable, and wonderful leatherania in the English language.S Covered here are tools of the Bookbinder, Boat and Shoe Maker, Clog Maker, Driving Belt Maker, Furrier, Glove Maker, Handbag & Purse Maker, Harness Maker and Saddler, Hat Maker, Loriner; and, among the miscellaneous trades, the Ball Maker, Coach Trimmer, Felt Maker, Hydraulic Pump-Leather Maker, Last and Boot Tree Maker, Parchment and Vellum Maker, Taxidermist, Whip Maker, and more besides. There are chapters on leather manufacture (TannerUs tools and CurrierUs tools) and on tools for the decoration of leather. Mr. Salaman's earlier book, Dictionary of Tools Used in the Woodworking and Allied Trades c. 1700-1970, emerged as a classic in its field and was hailed by reviewers in America and in Britain. The Dictionary of Leather-Working Tools is no less distinguished. With its great wealth of information and impeccable scholarship, it is invaluable to leatherworkers, tool collectors, and industrial researchers alike. 400 pages. 7" x 10". Completely illustrated. Soft cover.

List Price: $37.50
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Dictionary of Food Ingredients, Fourth Edition

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Excellent reference
Excellent reference for anyone working in the food industry or anyone who wants to understand the ingredients on their food labels.

Easy to read, items are listed alphabetically as you would expect from a dictionary, but another useful section of the book also includes informational overviews of food ingredient categories such as sweetners, colorings, emulsifiers,etc..

Definitely something I use and recommend.

Great reference
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About Dictionary of Food Ingredients, Fourth Edition detail

• Amazon Sales Rank: #507746 in Books
• Published on: 2001-01-15
• Original language: English
• Number of items: 1
• Binding: Paperback
• 231 pages

Dictionary of Food Ingredients, Fourth Edition Description

Dictionary of Food Ingredients is a concise, easy-to-use resource, covering over 1,000 food ingredients and additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. Organized alphabetically, definitions cover functionality, chemical properties, and applications, and thorough cross referencing allows readers to follow related and similar ingredients. A section based on the Code of Federal Regulations lists food ingredients according to their US approval status, and a bibliography pinpoints further information. New to this edition are 'Ingredient Categories,' which groups principal ingredients by function and describes the characteristics and applications of each group, and E numbers for ingredients. In addition, the book will be thoroughly updated with new information on existing ingredients and newly approved ingredients.The 'Dictionary' is an unparalleled source of information, providing practical, scientific, and regulatory information on every important ingredient and category. This will be of value to food scientists, ingredient suppliers, dietitians, extension specialists, and students.

List Price: $59.95
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The 100 Most Important Chemical Compounds: A Reference Guide

About The 100 Most Important Chemical Compounds: A Reference Guide detail

• Amazon Sales Rank: #578136 in Books
• Published on: 2007-08-30
• Original language: English
• Number of items: 1
• Binding: Hardcover
• 352 pages

The 100 Most Important Chemical Compounds: A Reference Guide Description

What is a chemical compound? Compounds are substances that are two or more elements combined together chemically in a standard proportion by weight. Compounds are all around us - they include familiar things, such as water, and more esoteric substances, such as triuranium octaoxide, the most commonly occurring natural source for uranium. This reference guide gives us a tour of 100 of the most important, common, unusual, and intriguing compounds known to science. Each entry gives an extensive explanation of the composition, molecular formula, and chemical properties of the compound. In addition, each entry reviews the relevant chemistry, history, and uses of the compound, with discussions of the origin of the compound's name, the discovery or first synthesis of the compound, production statistics, and uses of the compound. The 100 Most Important Chemical Compounds provides readers not only with the understanding of the chemistry of these substances and the practical uses of these compounds, but also includes numerous interesting historical details about the scientific discoveries:

Hannibal employed acetic acid in crossing the Alps

A disgruntled family doctor pleas to do medical research leads to the use of insulin to treat diabetes

Charles Francis Hall's research as a high school student resulted in a cheap process to produce aluminum and the founding of ALCOA

A bitter priority dispute among several doctors over the discovery of ether as an anesthetic lead to suicide, prison, and early deaths.

Dupont scientists researching the production of CFCs accidentally produced a white waxy substance now known as Teflon

A chemist synthesized methylphenidate and administered it to his wife Rita. He named the compound after her -- Ritalin The reference guide includes a glossary, a guide to further reading, and numerous chemical illustrations to help illuminate the text. List Price: $85.00
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