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I would expect three different looking scans based on top/bottom/stem scans. The next step I think CP is going to do for us is give us access to some of the SDK so we can write a program that prompts the user to… Scan top of mushroom cap…. scan underside of cap… scan stem… Then using three scans from three different defined areas to do final identification.
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BTW, avoiding jail while researching things like trinitrotoluene (TNT) and ammonium nitrate/fuel oil (ANFO) totally depends on where you live…
But we are not mixing dry/wet solutions. Salt and sugar are visually nearly identical. By having the spectrum of both pure salt and pure sugar can the SCiO deduce a percentage concentration of both salt and sugar in an unknown sample.
I am sure if we told CP this is what a scan looks like when we have a 50/50 mix, 30/70, 25/75, 10/90 samples, then the concentration of
“A Mixture of Salt and Sugar” would be found by the closest reference spectrum. The spectrum created when there is a 50/50 mixture can’t be determined by knowing the base contents spectrum.
???????? no idea if I’m right ?????????
Congratulations, you broke my brain..
After the 5th or 6th time reading it, I think I’m on your wavelength. Your question seems to be a variation of my question posted in models. You were generic and used chemical A, I just said water. Let me try to restate it and find out if we are tuned in.
There is an object (Chemical A, H20, sugar) that you want to find the concentration of the object in whatever you scan. Can I take that object’s spectrum and use it as a reference to find that object in any random sample. (how it relates to my ???) I think this kind of analysis would require the comparison of more than 1 spectrum sample to the reference (sugar, water) sample of what your looking to find. Right NOW, thats where your algorithms come in.
Currently we set some attributes (sugar, h20, etc..) and tell the CP cloud machine what the quantity of your attributes will be in the sample your about to scan. These attribute levels along with the scan are recorded. When a unknown sample is scanned, CP’s proprietary software compares all the data and finds the scan most similar to the unknown scan then estimates the attribute of the unknown buy the known scans of that kind. To find an attribute in an unknown sample would require some math be done on the reference sample and the unknown sample to eliminate the “noise”.
Thought experiment:
Ingredients
Salt
Sugar
Black microfiber glass cleaning cloth
The 2 attributes are salt content and sugar content.
Procedure:
Under New Sample
pour salt on to cloth and scan. This creates the profile of pure salt. 100% – 0%
pour sugar on the cloth and scan. Same for sugar. 0% – 100%
Under test sample
Pour a 50/50 mixture of salt and sugar then scan
I do not currently believe this will give a 50%/50% readout.
For that to happen you would need to add as a sample the 50/50 mixture.
CP – Am I on the right path or lost in the woods??
BTW: Sak… You made me break my brain again….
I think you might be scanning too close. I think I remember CP saying to imagine a blueberry on the front and thats a good scanning distance. If you touch it, your too close…
I am still not quite grasping things. Here is a sample testing procedure to illustrate my confusion.
1.) Store leaves in a controlled humid environment like a cigar humidor.
2.) Weigh the leaf sample,
3.) Create initial scan spectrum record (Before Rec) and write it to the DB.
4.) Using a low and tightly controlled temperature +- 1 deg airflow dehydrate the leaf for 5 min. Herbal vaporizers have this kind of control.
5.) Immediately scan the leaf after the test time expires (creating the After DB record for same test ) recording its temperature as well as the dehydrator air temperature
6.) Weigh the leaf to calculate the weight loss.
You have two spectrum scans (before/after) that theoretically can tell you the water content loss. So presumably the first scan has the starting content. But thats the real question to begin with, not the change. The leaf could be soaked in water for 24 hrs before the test to give a consistent starting point but it doesn’t get me any further to answering the question.
My question still remains about the math.. The before and after scans would need to be compared. I think I can do this in Excel by downloading the raw data and pairing up the before and after shots, but Im still looking at a change in water content, not the initial starting point.
My brain is now mush trying to visualize this problem.
With that information I would assume the testing procedure would be something like the following:
1) Weigh the leaf
2) Scan the leaf
3) Dehydrate the leaf
4) Weigh the leaf
The difference in weight would be it’s water content.
My issue would then be the need for a mathematical function (Before weight – After weight) to calculate the water content. This would be the real number to extrapolate from.
How do I do that with the current tools? Or am I getting ahead of things…
Had another one, I have already sent CP the downloaded database and screen shots of the initial error along with the error I received after a refresh
Ill let you all know if they ask me for something else
LOL… the hardware ….
I think it is better conceptualized as an awesome microscope. All kinds of things are really cool to look at and you can learn a lot. But like a microscope, to really use it, you have to either know what your looking at or looking for patterns. This isn’t to have a knowledge base with everything in the world, not at this stage, but a new tool, like a microscope, to get data about what your interested.
I can look at a fruit and usually tell what kind it is, but what I can’t see is the fructose content. In the end, this isn’t to tell the difference between an apple and tomato (they are very close I think?) but to be able to pick the sweetest apples and use the rest for applesauce.
I just realized.. If I download the data set to use to make my own models with different tools, when I export the CSV new data set, I can’t upload it to see what it does…
Actually, as I thought about it, I am really trying to exclude a range of wavelengths as much as I am trying to make a wavelength range more important…
I picture a filter that can take the spectrum and make area’s of smaller data changes less important and the real differences magnified.
I have verified the marker I was pretty sure was there to the wavelengths 825nm and 925nm. I tried downloading the model data and removing the data in this range, but I found out I am not quite that smart yet.
A way to use a specific range of wavelengths to give more “weight” to the equation would be REALLY nice.
I have been researching … Ok, some would say Im just playing around, but work can be fun…
Anyway. I have come up with a few LOW PRIORITY little click hogs that you might want to think about updating.
1) When your in SCiO Lab looking at a spectrum and decide to do a model of it and click on create model, it works just fine, but when you return to the spectrum it resets the “Group By”. Its kinda a pain when looking at what the possible models might be for a group, I keep forgetting to change the group by when making a series of models.
2) When there is a Known .vs. Estimated model displayed, it would be really nice if you could click on a data point and go to the record.
3) When an attribute of list type custom is made while defining the model, you can rearrange the order of the way the list is presented, but when a model is made, it shows it in the order the custom list entries were made.
Im a software engineer by trade so I tend to catch obscure things that have NOTHING to do with the functionality. I completely understand, when this is presented to the project leader they will laugh because there are 100 more important things to do than add bells and whistles to the web application…
KEEP UP THE EXCELLENT WORK….
Definitely need to re-work the inside walls, I am getting a residual ABS signature contaminating my samples.
But to get SCIO to recognize the sugar, we would end up using the number on the box. I don’t know how sugar, fructose, sucrose, and all those other kinds would be measured? Not all “sugar” is created equal. I was trying to decide how to quantify a subjective value like sweetness or sour. Grapes of all kinds depending on all kinds of factors will taste in a range of flavors and they all don’t taste exactly the same even in the same bunch.
Any professional wine tasters able to chime in?
