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Welcome to the Food Analytics wiki. Here you will find more information about how the calculations the program do for each food source:
In the Essentials section of the wiki you will get more information about the core functions of the program like the getFloat function which validates the user's input to only accept decimals (float) numbers. And many others.
In the fat and oils section of the wiki you will get more information about the calculation of the physical chemical parameters of fats and oils. Such as the saponification index, iodine index, and more.
In the Honey section of the wiki you will find information about which calculations can be done for honey like inverted sugar, sucrose and more.
In the Milk section of the wiki you will find information about which calculations can be done for milk like lactose, fat percentage and more.
In the Statistical tests section of the wiki you will find information about how the statistical tests are made, basically the program uses Dixon's test to indentify and remove outliers and Student's T test to check if the samples from the lab is equal to a comparable. The Student's T test is calculate using the Scipy library.
In the sucrose section of the wiki you will find information about which calculations can be done for sucrose like sucrose percentage using polarimetry, ICUMSA colour and more.
In the water section of the wiki you will find information about which calculations can be done for water like alkalinity, water hardness, residual chlorine and more.
In the wheat flour section of the wiki you will find information about which calculations can be done for wheat flour like fixed mineral waste, acidity and more.