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When dining in Chinese restaurants, people seldom notice the quality of continuously used cooking oil.
It is noted that the use of poor condition of the cooking oil will result in cancer.
To help people efficiently judge the status of remaining cooking oil in food and meet the environmental requirements,
a pair of chopsticks involving a detection sensor was designed.
The sensor is installed in part of chopsticks that can determine the condition of cooking oil and analyze the quantity
of other condiment such as sugar, salt, etc.
National Cheng Kung University