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please post question here - www.zimmerpeacocktech.com/contact-support/

I agree, I ate a lot in California and it was good

Thank you for the kind feedback

Every company has strengths and weaknesses, our understanding of science is one of our strengths :)

please post your question here so that part of the team see it - www.foodsensetechnology.com/contact-us

@@sana4954 super interesting

Hi - are you looking for the developers of VRFBs or the technology for measuring the state of charge in VRFB?

@SATYAPRAKASH-pr4vr please post your request here so Prof Peacock sees it - www.zimmerpeacocktech.com/contact-support/

Come to this - www.zimmerpeacock.com/2024/04/08/wearable-biosensor-technologies-from-zp-webinar-and-demo/

@@zimmerpeacock9703 Thank you so much 🙏🏻🌸

@@andrewslearningcenter thank you

Thank you, I wish I had time to do more of this, but it's worth it with feedback like that

@@zimmerpeacock9703 Take your time and If possible please do more of these basic explanations. Thank you.

The source is that you keep on changing the voltage so you keep on causing a charging current, the charging is not telling you about your analyte it's telling you about the movement of ions in your solution - if you need more please reach out here - www.zimmerpeacocktech.com/contact-support/

Sorry, that was Gen1 please take a look at Gen4 - th-cam.com/video/QPSOSTpbdrQ/w-d-xo.htmlsi=GlvHX_04UC_t_R2Y

working on some educational material at the moment

Hi Frank - come to this - www.foodsensetechnology.com/post/foodsense-live-webinar-and-live-demo-28-february-2024

please post your technical question here so the team sees it - www.zimmerpeacocktech.com/contact-support/

please post questions here so the tech team can see it - www.foodsensetechnology.com/contact-us

please post foodsense questions in the link so the team can pick them up - www.foodsensetechnology.com/contact-us

I do read these comments and I do put them on the to-do list, thank you -

come to this - www.zimmerpeacock.com/2024/03/25/zp-technologies-for-academic-researchers/

@@zimmerpeacock9703 Thanks

Please put the foodsense questions in this link - www.foodsensetechnology.com/contact-us

@@mulugashu3442 please post the problem here - www.zimmerpeacocktech.com/contact-support/

Thank you for the feed back and it's great as not everyone gets it, but you do, suddenly we are reducing complexity down to a QR code, please come to this webinar and demo - www.zimmerpeacock.com/2024/03/25/zp-technologies-for-academic-researchers/, please tell colleagues :)

@@zimmerpeacock9703 sure!!!

@@aliaghaei5732 thanks Ali

Please post questions here - www.zimmerpeacocktech.com/contact-support/

For my personal attention please contact me he here - www.zimmerpeacocktech.com/contact-support/

@@takiyaazrin7562 I own that coat 😀

@razorr1920 please post a request in the link and we will take a look in the morning www.zimmerpeacocktech.com/contact-support/

contact us here - www.foodsensetechnology.com/contact-us

@@AsimKumarMahakul it can

I did try two sachets of this sauce on one serving of noodles and still it's not super hot, we do have sauces in our possession which are 50,000 SHU, and if we ate 30 g of a 50,000 SHU we would be in a lot of pain, but this is 30 g of a 5000 SHU and so though hot it's not because of the intrinsic SHU but because of the size of serving (30 g)

I think if you come from the world of chemistry you have a certain language, if you are an electronics engineer you will have different words. One thing we do know is that electrochemists didn't invent this we have borrowed the technique from our electronic engineer colleagues - if you have requests please post here - www.zimmerpeacocktech.com/contact-support/

thank you I did just do some reading on Smith Chart, and I see that we are impedance matching and we can borrow from the Smith Chart and though the Smith was thinking about RF, the principles can be borrowed. There is one phenomena that we have in electrochemistry not seen in more standard electronics which is molecular diffusion and so I can see at low frequencies we may break the chart, but all very interesting - thank you ZP

Thanks for the reply. This is a subject I’d really like to understand, so it’s a delight that it crosses into network analysis. As you’re measuring complex parameters vs frequency do FTs of the results to give a useful “radar” type of image of the mag and location of the impedances? I need a good textbook on this. Edit: PS please ignore FT comment, I’ve just realised that your frequency is probably too low to get useful information.

The term Smith Chart is not taught to us electrochemists, I do realise that the two subjects are clearly related, but even during my PhD I just never came across the term Smith Chart, now 26 years in industry this is the first time the term Smith Chart has come to my attention

In Denmark yes

Wot..wow your heat tolerance is impressive. I can eat Habanero as is or Buldak, but won't dare mix em

Please post your question here regarding mediators and the use of catalase - www.zimmerpeacocktech.com/contact-support/

thank you

@@zimmerpeacock9703 I am new to this from the clinical side. I am reading up on studies using EIS as a tool to distinguish between malignant and benign tumours in the patient at the bedside (in vivo) or in tissue samples (ex vivo). I am looking for information on how the parameters are derived to develop a clinical tool, its not easy to extract this from the papers. I would like to understand the various post processing options. Am I correct in thinking that Cole-Cole, Bode and Nyquist are post processing options. Is machine learning used for post processing? If you could point me to any resources that would be great. Thank you!

I would prefer to point you to research independent of us,; the device is still in use at the University, so here is the link to the link to research coming out of Minnesota- www.foodsensetechnology.com/post/hplc-determination-of-capsaicin-and-foodsense

I agree... In another video (some news video) the anchor said sriracha is supposed to be 2000 SHU. I've eaten these noodles and they are way hotter than 2.5x sriracha. I'm skeptical about these results.

The good thing is that we have the raw capsaicin signal so I can line it up against other products with know SHU and see verify the results that way. This is anecdotally I did end up easting the product, and so I can subjectively say that my experience was in line with the analytical method. If any one has a certificate of analysis happy to see that - ZP

The spice might not be ranked high but it comes in a large contrated volume.

@@legi0naire it's the 30 g of sauce per serving that leads to the subjective hotness

Yes meant 3x & 2x

That would be, like, the least interesting part of this video, mate.

​​@@mercster Then how come videos of people eating the spicy noodles have way more views than this science video ?

Everyone & their grandmas too have done videos trying the noodles & the Denmark ban reignited that this is the only one thats different and dictated the other information which is online & on some of the packs

You may have made one mistake, for example where something is 10 and you have put it in as 100. This happens a lot :)

Come to this webinar tomorrow to see the answer - www.zimmerpeacock.com/2023/12/13/senseitall-sia-live-webinar-and-demo-january-2024/

@@zimmerpeacock9703 I watched and could find my answer.