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STUDY OF SENSORS
WATERPROOF TEMP SENSOR
DS18B20 Waterproof Digital Temperature Probe or Sensor
Price:
Rs. 179.00
Specification
Cable length:Approx.100 cm
Color:As shown
Abstract
A reusable device for the detection of adulteration in dairy products such as
milk and cream has been developed. The ac electrical admittance spectra of
different samples have been studied using both uncoated and alkyl
mercaptan-coated gold electrodes. Uncoated gold electrodes exhibited a
polarization at around 250 Hz for full fat milk, while mercaptan-coated gold
Email to prof dr. kakade RIT for help related to conductivity sensor
14/10/15
Email to F.J. Ferrero
Res, sir
My name is Kalpak P Shahane.
I am working on Mastitis detection using electrical conductivity, permittivity and Using
Bioluminescence Analysis for final year M.E project.
While studying international journal paper I found out that you were author/coauthor in most of
those papers and your work has been cited number of times by other researchers. You have
dedicated more than 13 years of research in this field which is both marvelous and inspiring.
The reason I selected this particular topic is
1. I found many companies manufacturing mastitis detector in abroad countries but that is
very costly for Indian cattleman having very few cows.
2. I didnt find a single organization/company that is working on detecting mastitis in India
3. And loss due to mastitis is huge and Indian cattlemen are unaware of it
I read many of your papers and got idea about my direction towards the project, but I have scarce
information on sensor design so I am stuck at sensor design so I was hoping if I could get your
expert guidance on the same.
If I could get additional information on your studies on mastitis, it would prove very helpful in
completion of my project.
Please find the papers that I have referred in attachment.
Regards
Kalpak Shahane
ME 2nd year
MIT College of Engineering
Kothrud pune, India
Contact: (+91) 9423439755
I made following block diagram referring your 3 papers please have a look at that
Key features
Interesting Development
Enables wireless connection
with HEMS/BEMS equipment
and multi-channel analog input.
LAPIS
ML6205
30/540/5
50
Microchi
p
PIC16F1
8877
makes it possible to
substantially reduce the power
loss for the system as a whole
during processing
Renesas
RX231
Announced
Availability
Samples
available from
February
2015.
Product
available from
August 2015
Available
directly from
Microchip
Mass
production
beginning in
September
2015
Freescal
e S32K
MCU
S32K sample
devices and
software
development
kit will be
available in
the third
quarter of
2015,
Freescale
said.
Renesas
RL
78/G1F
Two-channel high-speed
comparator enables reliable
overcurrent detection and rotor
position detection
varies
depending on
memory
capacity,
package and
number of
pins as the
MCU line up
comprises 20
product
versions
Available
MART
SAM
G54/G5
5
battery-operated consumer
applications.
online
Sampling in
55-mm
QFN-32
packages
Marvell
88MZ30
0
wireless
microco
ntroller
systemon-chip
(SoC)
Atmel
SMART
SAM
DA1
Announced in
February with
general
sampling to
begin in April
2015
Broadco
m
BCM58
100
MCU
Sampling
since April
2015
Infineon
XMC480
0
Samples
available from
August 2015.
Volume
production
from Q1 2016
Renesas
RX23T
Group
Mass
production
from August
2015
fault-tolerant microcontrollers
for demanding applications
throughout the car
Samlping
since April
2015
STMicro
electroni
cs STM
32F469/
479
Sampling
since April
2015
STMicro
electroni
csSTM3
2L4
STMicro
electroni
cs SPC
58NExx
19-10-2015
Reading
28/10/15
Activity planning
October :
Finalising Electrical Conductivity sensor
November:
Compare different Microprocessor boards with cost ADC
DAC IOT Memory
Finalise and purchase it start initial programming
Interface EC sensor to it Make signal conditioning circuit
for the same
Calibrate EC sensor to Predefined standards
December :
Exams time
Externals
20-30 December:
Search for capacitance sensor
Finalise and purchase it. Prepare a signal conditioning
circuit.
Interface and calibrate cap. Sensor
January:
29/10/15
http://www.indiaagronet.com/indiaagronet/dairy/contents/
milk%20properties.htm
Milk properties
Water: It constitutes the medium in which the other milk constituents are either
dissolved or suspended. Most of it is free and only a very small portion is in the bound
form, being firmly bound by milk proteins, phospholipids, etc.
Milk proteins: Proteins are among the most complex of organic substances. They are
vital for living organisms, as they constitute an indispensable part of the individual body
cell. Proteins are composed of a large number of amino-acids, some essential and other
non-essential. The essential amino-acids are necessary in the diet for the formation of
body proteins. On hydrolysis, proteins furnish a mixture of amino-acids. The proteins of
milk consist mainly of casein, b -lactoglobulin, a -lactalbumin, etc. Casein exists only in
milk and is found in the form of a calcium caseinate-phosphate complex. It is present in
the colloidal state. It forms more than 8 per cent of the total protein in milk. Casein itself
is composed of a , b , g fractions. b -lactoglobulins and a -lactalbumin are also known as
whey or serum-proteins. They are also present in the colloidal state and are easily
coagulable by heat.
Milk sugar or lactose: On crystallization from water, it forms hard gritty crystals. It is
one-sixth as sweet as sucrose. Lactose is responsible, under certain conditions, for the
defect known as sandiness in ice cream and sweetened condensed milk. Chemically,
lactose is composed of one molecule each of glucose and galactose.
Mineral matter or ash: The mineral matter or salts of milk, although present in small
quantities, exert considerable influence on the physico-chemical properties, exert
nutritive value of milk. The major salt constituents, i.e., those presents in appreciable
quantities, include potassium, sodium, magnesium, calcium, phosphate, citrate, chloride,
sulphate and bicarbonate.
Minor milk constituents
Phospholipids: In milk, there are three types of phospholipids, viz. Lecithin, cephalin
and sphingomylin. Lecithin, which forms an important constituent of the fat globule
membrane, contributes to the fat globule membrane, contributes to the richness of
flavour of milk. It is highly sensitive to oxidative changes, giving rise to oxidized/ metallic
flavours. Phospholipids are excellent emulsifying agents, and no doubt serve to stabilize
the milk fat emulsion.
Pigments: These are 1) fat soluble, such as carotene and xanthophyll, and 2) water
soluble, such as riboflavin. Carotene is the colouring matter of all green leaves, where it
is masked by chlorophyll. Carotene (the pure substance of which has a reddish-brown
colour) is fat soluble and responsible for the yellow colour of milk, cream, butter, ghee
and other fat-rich dairy products. Besides contributing to the colour of cow milk,
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