{"id":"W2352717522","doi":"","title":"Comparison of different pretreat mentmethods for reducing sulfur dioxide residues in foods","year":2012,"lang":"en","type":"article","venue":"","topic":"Meat and Animal Product Quality","field":"Agricultural and Biological Sciences","cited_by":0,"is_retracted":false,"has_abstract":true,"ca_institutions":"CAE (Canada)","funders":"","keywords":"Sulfur dioxide; Chemistry; Boiling; Boiling point; Sulfur; Acetic acid; Titration; Pulp and paper industry; Environmental chemistry; Inorganic chemistry; Organic chemistry","routes":{"ca_aff":true,"ca_fund":false,"ca_venue":false,"about_ca":false,"invisible_to_affiliation_only":false},"retraction":null,"screen":null,"direct_labels":[],"prediction":{"model_version":"metacan-v3-hybrid-931329e0061c","candidate_categories":[],"consensus_categories":[],"category_scores_codex":[0.0005810745,0.00116672,0.0005808558,0.00109648,0.0004396683,0.0003895435,0.0004653618,0.0005244206,0.001793019],"category_scores_gemma":[0.0009496548,0.0004389208,0.0009938841,0.0005697533,0.0003171962,0.0005635768,0.0004353721,0.0008470482,0.0004405914],"about_ca_system_candidate":false,"about_ca_system_consensus":false,"about_ca_system_score_codex":0.0002918527,"about_ca_system_score_gemma":0.0004238193,"about_ca_topic_candidate":false,"about_ca_topic_consensus":false,"about_ca_topic_score_codex":0.001824614,"about_ca_topic_score_gemma":0.006163212,"domain_scores_codex":[0.9993088,0.0001355986,0.00006838494,0.0001191552,0.0002720058,0.00009612869],"domain_scores_gemma":[0.999495,0.0001302894,0.0001140742,0.00004917188,0.0001578764,0.0000535789],"domain_codex":null,"domain_gemma":null,"domain_candidate":null,"domain_consensus":null,"study_design_codex":"bench_or_experimental","study_design_gemma":"bench_or_experimental","study_design_scores_codex":[0.0003470476,0.0001929294,0.0008358383,0.0008769619,0.000066592,0.00008402659,0.0001571011,0.0001631974,0.9818507,0.00007321154,0.0001680815,0.01518432],"study_design_scores_gemma":[0.00002183528,0.001755517,0.007958056,0.00003673754,0.000146022,0.0001461948,0.0001431126,0.0003451155,0.9852465,0.00004385253,0.004122294,0.00003481685],"study_design_candidate":"bench_or_experimental","study_design_consensus":"bench_or_experimental","genre_codex":"empirical","genre_gemma":"empirical","genre_scores_codex":[0.9641903,0.01215544,0.018222,0.0003067853,0.000358374,0.000417135,0.0004647602,0.0002438314,0.003641352],"genre_scores_gemma":[0.8805961,0.01862968,0.0870629,0.0003727538,0.0002170709,0.0007314592,0.001956989,0.0002388946,0.01019413],"genre_candidate":"empirical","genre_consensus":"empirical","teacher_disagreement_score":0.001824614,"threshold_uncertainty_score":0.005998254,"prediction_status":"machine_predicted_unvalidated"},"machine_scores":{"provisional":true,"baseline":true,"maturity_gate_passed":false,"score_opus":0.151269522308487,"score_gpt":0.3808803575265658,"score_spread":0.2296108352180788,"validation_status":"score_only:v0-immature-baseline","note":"Baseline scores from an immature model (maturity gate not passed). Scores rank; they never assert a category."}}