The document discusses different methods for sensory analysis of food products. It describes three main types of sensory analysis: effective testing which uses objective methods, affective testing which uses subjective methods, and perception which involves biochemical and psychological theories of sensation. It provides examples of common sensory analysis tests, including discrimination tests, descriptive analysis, and consumer preference tests. The goals of sensory analysis are to understand consumer preferences, identify differences between products, test best products and manufacturing methods, and determine product quality levels.
The document discusses different methods for sensory analysis of food products. It describes three main types of sensory analysis: effective testing which uses objective methods, affective testing which uses subjective methods, and perception which involves biochemical and psychological theories of sensation. It provides examples of common sensory analysis tests, including discrimination tests, descriptive analysis, and consumer preference tests. The goals of sensory analysis are to understand consumer preferences, identify differences between products, test best products and manufacturing methods, and determine product quality levels.
The milling process involves several stages to produce flour from grains. First, sieves are used to remove impurities from grains which are then washed and dried to the proper moisture level. The grains are blended and passed through rigid rollers to peel open the grains and release the endosperm, producing whole grain flour. Further grinding and sieving steps produce refined flour which may have additives mixed in before final weighing and packaging.
This document discusses the process of parboiling paddy or rice. It involves three main steps: soaking the paddy in water, steaming it to gelatinize the starch, and then drying it. Soaking is typically done at elevated temperatures from 50-75°C for shorter durations compared to room temperature soaking. Steaming is usually done with saturated steam at pressures of 1-5 kg/cm2 for 2-30 minutes depending on the batch size. Drying involves spreading the parboiled paddy in thin layers and stirring periodically to dry it fully. Parboiling improves the nutritional value of rice and reduces breakage during milling.
This document discusses experimental design techniques for studying the effects of multiple factors on a response. It provides examples of one-factor-at-a-time experiments and multi-factor experiments. For a study examining the effects of temperature and pH on bacterial growth, a multi-factor design would be necessary to detect any interaction between the two factors. The document also describes 2k factorial designs, coding factors, design matrices, calculating effects estimates, and fitting models to experimental data.
This document discusses principles of experimental design. It covers the aims of experiments including developing new products or processes or improving existing ones. It discusses types of experiments and defines DOE (design of experiments). It outlines the phases of experimental design including treatment design, experiment design, and analysis design. It provides examples of treatment design objectives like screening, quantifying, optimization, and theory. It also discusses concepts like one-variable and two-way factorial experiments, experimental units, replicates, randomization, and analysis of variance.
The milling process involves several stages to produce flour from grains. First, sieves are used to remove impurities from grains which are then washed and dried to the proper moisture level. The grains are blended and passed through rigid rollers to peel open the grains and release the endosperm, producing whole grain flour. Further grinding and sieving steps produce refined flour which may have additives mixed in before final weighing and packaging.
This document discusses the process of parboiling paddy or rice. It involves three main steps: soaking the paddy in water, steaming it to gelatinize the starch, and then drying it. Soaking is typically done at elevated temperatures from 50-75°C for shorter durations compared to room temperature soaking. Steaming is usually done with saturated steam at pressures of 1-5 kg/cm2 for 2-30 minutes depending on the batch size. Drying involves spreading the parboiled paddy in thin layers and stirring periodically to dry it fully. Parboiling improves the nutritional value of rice and reduces breakage during milling.
This document discusses experimental design techniques for studying the effects of multiple factors on a response. It provides examples of one-factor-at-a-time experiments and multi-factor experiments. For a study examining the effects of temperature and pH on bacterial growth, a multi-factor design would be necessary to detect any interaction between the two factors. The document also describes 2k factorial designs, coding factors, design matrices, calculating effects estimates, and fitting models to experimental data.
This document discusses principles of experimental design. It covers the aims of experiments including developing new products or processes or improving existing ones. It discusses types of experiments and defines DOE (design of experiments). It outlines the phases of experimental design including treatment design, experiment design, and analysis design. It provides examples of treatment design objectives like screening, quantifying, optimization, and theory. It also discusses concepts like one-variable and two-way factorial experiments, experimental units, replicates, randomization, and analysis of variance.
This document discusses correlation and regression analysis. It defines scatter plots as graphs of independent (X) and dependent (Y) variable pairs that can show positive, negative, or no relationships between variables. The correlation coefficient measures the strength and direction of relationships, ranging from -1 to 1. A value of 0 indicates no linear relationship. Formulas are provided to compute the sample correlation coefficient and conduct a t-test to determine if a correlation is statistically significant. Examples demonstrate these concepts using data on wheat hardness and damage starch.
This document provides an overview of chi-square procedures for testing goodness of fit and independence using categorical data. It defines chi-square tests and presents examples to test if frequency distributions fit specific patterns or if two variables are independent. The examples show calculating expected frequencies, test statistics, degrees of freedom, and making decisions to reject or fail to reject the null hypothesis based on comparing test statistics to critical values at a given significance level.
This document provides an overview of analysis of variance (ANOVA), including:
- ANOVA is used to compare means of three or more populations using an F-test. It assumes normal distributions, independence, and equal variances.
- Between-group and within-group variances are calculated to determine the F-value. If F exceeds the critical value, the null hypothesis of equal means is rejected.
- Two-way ANOVA extends the technique to analyze two independent variables and their interaction effects on a dependent variable. Graphs can show interactions like disordinal, ordinal, or no interaction.
Ch6 Testing the Difference between Means, VariancesFarhan Alfin
The document discusses various statistical tests for comparing means and variances between two populations or groups. It provides formulas and examples for:
1. Testing the difference between two means with large independent samples using the z-test. This assumes normal distributions and known or large sample sizes.
2. Testing differences between two means with small independent samples using a t-test. This allows for unknown and unequal variances between populations.
3. Testing differences between two variances using an F-test, which compares the ratio of the two sample variances to an F distribution.
4. Calculating confidence intervals for the difference between two means with large or small independent samples.
1) Hypothesis testing involves specifying a null hypothesis (H0) and an alternative hypothesis (H1). The null hypothesis states that there is no difference or relationship, while the alternative hypothesis specifies a difference or relationship.
2) A statistical test is used to determine whether to reject the null hypothesis based on sample data. There is a risk of making Type I or Type II errors.
3) The p-value represents the probability of obtaining a test statistic at least as extreme as the one that was actually observed, assuming that the null hypothesis is true.
This document discusses key concepts in statistics for engineers and scientists such as point estimates, properties of good estimators, confidence intervals, and the t-distribution. A point estimate is a single numerical value used to estimate a population parameter from a sample. A good estimator must be unbiased, consistent, and relatively efficient. A confidence interval provides a range of values that is likely to contain the true population parameter based on the sample data and confidence level. The t-distribution is similar to the normal distribution but has greater variance and depends on degrees of freedom. Examples are provided to demonstrate how to calculate confidence intervals for means using the normal and t-distributions.
Ch3 Probability and The Normal Distribution Farhan Alfin
This document provides an introduction to probability and the normal distribution. It defines probability as the chance of an event occurring, and discusses empirical probability determined by observation. It introduces the normal distribution and its key properties including that it is symmetric and bell-shaped. The document also discusses calculating probabilities and areas under the standard normal curve, including between and outside given z-values.
This document provides an overview of key concepts in statistics for engineers and scientists. It discusses parameters and statistics, which are characteristics of populations and samples respectively. It then covers various measures of central tendency (mean, median, mode) and how to calculate them. It also discusses measures of variability such as range, variance, standard deviation, and coefficient of variation. Various distribution shapes are presented. Examples are provided to demonstrate calculating statistics like the mean, median, variance and coefficient of variation. The document aims to describe fundamental statistical concepts and calculations.
This document provides an introduction to statistics. It defines key statistical concepts such as descriptive statistics, inferential statistics, populations, samples, variables, and different types of data. It also discusses methods for organizing and summarizing data, including frequency distributions, histograms, frequency polygons, ogives, time series graphs and pie charts. The goal of statistics is to collect, organize, analyze and draw conclusions from data.
أهمية تعليم البرمجة للأطفال في العصر الرقمي.pdfelmadrasah8
في العصر الرقمي الحالي، أصبحت البرمجة مهارة أساسية تتجاوز كونها مجرد أداة تقنية، بل تعد مفتاحًا لفهم العالم المتصل بالإنترنت والتفاعل معه. تعليم البرمجة للأطفال ليس مجرد تعلم لغة البرمجة، بل هو تطوير لمجموعة واسعة من المهارات الأساسية التي يمكن أن تساعدهم في المستقبل.
تعزيز التفكير المنطقي وحل المشكلات
البرمجة تتطلب التفكير المنطقي وحل المشكلات بطرق منهجية. عند تعلم البرمجة، يتعلم الأطفال كيفية تحليل المشكلات وتقسيمها إلى أجزاء أصغر يمكن إدارتها. هذه المهارات ليست مفيدة فقط في مجال التكنولوجيا، بل تمتد إلى مختلف جوانب الحياة الأكاديمية والمهنية.
تحفيز الإبداع والابتكار
من خلال البرمجة، يمكن للأطفال تحويل أفكارهم إلى واقع ملموس. سواء كان ذلك بإنشاء لعبة، أو تطوير تطبيق، أو تصميم موقع ويب، يتيح لهم البرمجة التعبير عن إبداعهم بشكل فريد. هذا يحفز الأطفال على التفكير خارج الصندوق وتطوير حلول مبتكرة للتحديات التي يواجهونها.
توفير فرص مستقبلية
مع تزايد الاعتماد على التكنولوجيا في جميع القطاعات، ستكون مهارات البرمجة من بين الأكثر طلبًا في سوق العمل المستقبلي. تعلم البرمجة من سن مبكرة يمنح الأطفال ميزة تنافسية كبيرة في سوق العمل ويزيد من فرصهم في الحصول على وظائف متميزة في المستقبل.
تنمية مهارات العمل الجماعي والتواصل
تعلم البرمجة غالبًا ما يتضمن العمل في فرق ومشاركة الأفكار والمشاريع مع الآخرين. هذا يساهم في تنمية مهارات العمل الجماعي والتواصل الفعّال لدى الأطفال. كما يساعدهم على تعلم كيفية التعاون والتفاعل مع الآخرين لتحقيق أهداف مشتركة.
فهم أفضل للتكنولوجيا
تعلم البرمجة يساعد الأطفال على فهم كيفية عمل التكنولوجيا من حولهم. بدلاً من أن يكونوا مجرد مستخدمين للتكنولوجيا، يصبحون قادرين على تحليلها وفهم الأساسيات التي تقوم عليها. هذا الفهم العميق يمنحهم القدرة على التفاعل مع التكنولوجيا بطرق أكثر فعالية وكفاءة.
تعليم البرمجة للأطفال في العصر الرقمي ليس رفاهية، بل ضرورة لتأهيلهم لمستقبل مشرق. من خلال تطوير مهارات التفكير المنطقي، الإبداع، والتواصل، يتم إعداد الأطفال ليكونوا مبتكرين وقادة في العالم الرقمي المتطور. البرمجة تفتح لهم أبوابًا واسعة من الفرص والتحديات التي يمكنهم تجاوزها بمهاراتهم ومعرفتهم المتقدمة.
3. المت الواليات في القمح تدريجحدة:
•يقسمالقمحيفالوالايتاملتحدةإىل:
•1.قمحالديورومDurum wheat
•2.القمحاألمحرالقاسبيعيرالHard Red Spring
wheat
•3.القمحاألمحرالقاسالشتويHard Red Winter
•4.القمحاألمحرالطريالشتويSoft Red Winter
•5.القمحاألبيضالطريSoft White wheat
•6.القمحاألبيضالقاسHard White wheat
4. األعلى احلد)%(ـلالنوع للوزن األدىن احلديالدرجة
اعوأن من قمح
أخرى
جمموع
ائبوالش
حبات
متجعدة
ومكسرة
ادوم
يبرغة
احلبات
املتضررة
بقية
اعواألن
HRS,
White
Club
جمموعاضحواجملموع
املتضررة
ايرارح
lb/
bu
kg/hl
lb/
bu
kg/hl
31330.520.26074.85872.3رقم1
52551.040.25872.35771.1رقم2
10388270.55670.05568.6رقم3
1010121231015467.35366.1رقم4
1010202051535163.65062.3رقم5
5. الكندي القمح تدريج:
•يقسمالقمحالكنديإىل:
•1.القمحبيعيرالاألمحرCanada Western Red Spring Wheat
•2.القمحالشتوياألمحرCanada Western Red Winter Wheat
•3.قمحالديورومCanada Western Amber Durum Wheat
•4.القمحبيعيرالاألبيضالطريCanada Western Soft White
(CWSW) Wheat
•5.القمحبيعيرالاألمحرالقويجداCanada Western Extra Strong
(CWES) Wheat
•6.قمحاهلضاببيعيرالاألبيضCanada Prairie Spring White
(CPSW) Wheat
•7.قمحاهلضاببيعيرالاألمحرCanada Prairie Spring Red
(CPSR) Wheat
6. CWRS
.األحمر الربيعي القمح
Canada Western Red Spring Wheat
CWES
جدا القوي األحمر الربيعي القمح
Canada Western Extra Strong (CWES) Wheat
CWAD
الديوروم قمح
Canada Western Amber Durum Wheat
CPSR
األحمر الربيعي الهضاب قمح
Canada Prairie Spring Red
(CPSR) Wheat
7. CWRW
األحمر الشتوي القمح
Canada Western Red Winter Wheat
CWSW
الطري األبيض الربيعي القمحCanada Western Soft White (CWSW) Wheat
CPSW
األبيض الربيعي الهضاب قمح
Canada Prairie Spring White (CPSW) Wheat