Objective

 
    The goal of this project is to model how water, temperature, height of plant, position of fruit, and fruit length affect the organoleptic sensation of heat, or pungency, of chile peppers.  Our computer program will be able to determine what the yield and pungency of chile peppers is depending on how the variables, mentioned above, affect the plant and the fruit.  We would also like to be able to use the program to inform farmers that grow chile, about the pungency of their crop before the harvest.  This will save them from conducting high-performance liquid chromatography, a time consuming and expensive procedure to determine the pungency of their crop.
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