transducers on the module, including upper and lower range limits, warm-up time, calibration information, and timing information. The specification also includes additional TEDS parameters that are optional, some that are sensor-specific, and some that are reserved for future extensions to the standard. Standard Units Information passed from an IEEE 1451 STIM must be in standard units. The actual sensor may be measuring temperature, voltage, current pressure, veloc- ity, or any other real-world parameter. Whatever is being measured is con- verted to a standard unit before it is transmitted to the controlling processor via the IEEE 1451 interface. The IEEE 1451 standard permits sensors to support the following units: length (in meters) mass (in kilograms) time (in seconds) current (in amps) temperature (degrees kelvin) amount of substance (mole) luminous intensity (candela) plane angle (radians) solid angle (meters2)
These amines are formed by the reaction of eration of smoke. The smoke is condensed amino acids, alone or with creatine or creati- and adsorbed on the surface of the meat nine, under high heating such as that achieved product. The penetration rate into the product in certain types of meat cooking. The main depends on the conditions of the process two classes of heterocyclic amines (HAs) (temperature, humidity, volatility, and veloc- are aminoimidazol-quinolines and amino- ity of the smoke). Further information on imidazol-pyridines. The exposure to HAs smoking, its production and application as is mostly due to 2-amino-1-methyl-6- well as its sensory and antimicrobial effects phenylimidazol(4,5,b)pyridine (PhIP) and on meat, may be read in chapter 12. 2-amino-3,8-dimethylimidazo(4,5,f)quinoxi- There are some flavoring substances that line (MeIQx)
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