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Synergistic Effects of Pseudocolor Imaging, Differentiation, and Square and Logarithmic Conversion on Accuracy of Quantification of Chemical Characteristics Using Test Strips and Similar Products

机译:使用试验条和类似产品的伪影像成像,分化和正方形和对数转化对化学特性定量精度的协同效应

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摘要

Test strips and similar products are highly feasible tools for the rapid and approximate determination of chemical characteristics. Although the application of both the quantitative observation of coloration and regression modeling has recently enabled these products to become quantitative tools, their precision and accuracy may be further improved. In this study, the pseudocolor imaging of the coloration image, derivative spectrophotometry-like differentiation of the coloration values, and logarithmic conversion of the raw and derivative values were compared in terms of the precision and accuracy of the quantitative determination of corrosiveness, glucose, nitrate, and pH using the products. The best regression models for the determination were provided by the combination of pseudocolor imaging and differentiation (nitrate and pH); pseudocolor imaging, differentiation, and square-conversion (corrosiveness); or all of the techniques (glucose). When compared to the use of the original 10 raw coloration variables of red-green-blue, cyan-magenta-yellow-key black, and L*a*b* color models only, the above combinations improved the normalized mean absolute error from 14.8% to 3.09% (corrosiveness), 6.33% to 3.15% (glucose), 7.46% to 4.56% (nitrate), and 3.22% to 0.94% (pH). These achievements were largely attributed to the combination of multiple variables that have non-linear and nonmonotonic relationships with the chemical characteristics.
机译:测试条和类似产品是高度可行的化学特性测定的高度可行的工具。虽然最近使这些产品的定量观察和回归建模的应用成为定量工具,但它们的精度和精度可能进一步提高。在该研究中,根据定量测定腐蚀性,葡萄糖,硝酸盐的精度和准确度,比较着色图像的伪叠图像,衍生物分光光度法的衍生物分光光度法的分化,以及原始和衍生值的对数转化。和使用产品的pH值。测定的最佳回归模型是通过伪血细胞成像和分化(硝酸盐和pH)的组合提供的。 Pseudolor成像,分化和方形转换(腐蚀性);或所有技术(葡萄糖)。相比之下,使用原来的10原色着色变量的红绿蓝色,青色 - 洋红色 - 键黑色,和L * a * b *颜色模型,以上组合从14.8改善了归一化平均绝对误差%〜3.09%(腐蚀性),6.33%至3.15%(葡萄糖),7.46%至4.56%(硝酸盐),3.22%至0.94%(pH)。这些成就在很大程度上归因于多个变量与具有化学特性的非线性和非单调关系的组合。

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