Prentice Hall's Linear Estimation book, by Thomas Kailath, Ali Sayed and Babak Hassibi
Prentice Hall's Linear Estimation book, by Thomas Kailath, Ali Sayed and Babak HassibiDescription complète
Estimating Costs
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prepared by Suresh Damodaran, senior lecturer,GEC Trichur This material introduses electrical system design in a simple way
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Guide to realistic Agile Project estimation.Full description
This paper shows how to make Glucose meter with Arduino.
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analysis of the first segment
Glucose estimation by Benedict’s method Principle: Benedict’s reagent for the estimation of reducing sugars contains potassium thiocyanate (KSCN) as well as copper sulfate and in the presence of the KSCN a white precipitate of cuprous thiocyanate is formed in reduction instead of the usual red precipitate of cuprous oxide. As the precipitate formed is white the loss of all blue tint in the solution indicating complete reduction of the copper, is readily observed.
Procedure: The test sample or sugar solution, 10 ml of which should be diluted with water to 100 ml (unless the sugar content is believed to be low, then it may be used undiluted), is placed in 50 ml buret and the volume adjusted to the zero mark. 25 ml of Benedict’s reagent is measured with a pipet into a porcelain evaporation dish or casserole or conical flask, 20 g of crystallized sodium carbonate (or 10 g of anhydrous sodium carbonate) is added and mixture is heated to boiling and stirred with a glass rod to aid in dissolving the bulk of the carbonate. The test sample or sugar solution is now run in from the buret rather rapidly, until a chalk white precipitate form in noticeable amount and the blue color of the mixture begins to lessee; after which the solution from the buret must be run in a few drops at a time, until the disappearance of the last traces of blue color, which marks the end point. The solution must be kept vigorously boiling and be stirred continuously throughout the entire titration. If the mixture becomes too concentrated during the process, water may be added from time to time to replace the volume lost by evaporation. Any material which dries out on the sides of the dish during the titration must be pushed back into the solution with the stirring rod before the end point is reached.
Calculation: The 25 ml of Benedict’s solution is reduced by exactly 50 mg of glucose. Therefore the volume run out of the buret to effect the reduction contained 50 mg of the sugar. The formula for calculating the percentage of the sugar is the following: 0.05 ----------X
X D X 100 = Percent reducing sugar in original sample
Where X is the number of ml of the diluted test sample or sugar solution required to reduce 25 ml of the copper solution and D is the dilution of the test sample or sugar solution (D=1 for undiluted test sample or sugar solution, 10 for test sample or sugar solution diluted 1:10)
