[Igor NOVICK]

http://www.amazon.com/gp/search?index=books&linkCode=qs&keywords=9780123848635

 

Very useful read, indeed.

[Igor NOVICK]

GREAT IDEA, INDEED.. 🙂

I would admire so much to get to the SCIO LAB and other SCiO applications via Windows 7 on laptop machine.

Making the many calibration models needs a Windows7 most populat OS, plus PC 15″ large screen rather than smartphone small screen.

[Igor NOVICK]

GREAT IDEA, INDEED.. 🙂

I would admire so much to get to the SCIO LAB and other SCiO applications via Windows 7 / 8 / on laptop machine.

Making the many calibration models needs Windows7 most popular OS plus a PC 15″ Screen Format rather than smartphone small screen.

• This reply was modified 8 years, 8 months ago by Igor NOVICK.

[Igor NOVICK]

ATTENTION, PLEASE ….

Discrepancy of cheese FAT% may well occur 😥 Do not take the cheese blister FAT% as reference number. It is always calculated for the “dry matter”, zero moisture.

SCIO Labs is known to use “just unpacked” cheese samples up to 40% moisture, while the Diary Farms Labs using well-dry cheese samples, zero moisture, when testing for the FAT abundance.

Thanks.

• This reply was modified 8 years, 8 months ago by Igor NOVICK.

[Igor NOVICK]

https://www.uoguelph.ca/foodscience/book-page/standardization-cheese-milk-composition

[B]THE CHEESE FAT% CONTENT DISCREPANCY.[/B]

FAT% that you see on the cheese pack blistering does USUALY indicate the “milk fat measure in the dry matter”, it is not the case with SCIO actual readings. SCIO does take the ‘cheese milky water” into account as well.
Hence, SCIO always displays towards a greater FAT% as against what you see on the cheese blister pack.

IN fact, SCIO does not “size” the cheese ingredients, but uses the reference data from previous laboratory tests. –SCIO Food Expertise.

To my best awareness, SciO Food Expertise Labs has been measuring FAT content in the Cheese samples wet up to 40% moisture; while the Cheese Manufacturers would done measurements of FAT% with a [b]well-dry product, no moisture.[/b]

Thanks.

[Igor NOVICK]

redwingii@comcast.net wrote:

I will try to describe the initial system and then ask the question.

You have a substance that has 10 different characteristics. You have lots of data and some of your data seems to be high prediction accuracy. I think if I only use factor A data, the results of factor B can be determined, but without the elimination of factors C D and E the extra data of ACDE confuses the results when determining factor B.

Does this make sense to anyone but me??

ps: You blew my mind, my time to blow yours….

<br>

I have no idea, sorry…

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