Computer vision system in real-time for color determination on flat surface food

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Erick Saldaña

2013-01-01

Full Text Available Artificial vision systems also known as computer vision are potent quality inspection tools, which can be applied in pattern recognition for fruits and vegetables analysis. The aim of this research was to design, implement and calibrate a new computer vision system (CVS in real - time f or the color measurement on flat surface food. For this purpose was designed and implemented a device capable of performing this task (software and hardware, which consisted of two phases: a image acquisition and b image processing and analysis. Both th e algorithm and the graphical interface (GUI were developed in Matlab. The CVS calibration was performed using a conventional colorimeter (Model CIEL* a* b*, where were estimated the errors of the color parameters: e L* = 5.001%, and e a* = 2.287%, and e b* = 4.314 % which ensure adequate and efficient automation application in industrial processes in the quality control in the food industry sector.

Evaluation of the color stability of two techniquesfor reproducing artificial irides after microwave polymerization

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Marcelo Coelho Goiato

2011-06-01

Full Text Available The use of ocular prostheses for ophthalmic patients aims to rebuild facial aesthetics and provide an artificial substitute to the visual organ. Natural intemperate conditions promote discoloration of artificial irides and many studies have attempted to produce irides with greater chromatic paint durability using different paint materials. OBJECTIVES: The present study evaluated the color stability of artificial irides obtained with two techniques (oil painting and digital image and submitted to microwave polymerization. MATERIAL AND METHODS: Forty samples were fabricated simulating ocular prostheses. each sample was constituted by one disc of acrylic resin N1 and one disc of colorless acrylic resin with the iris interposed between the discs. The irides in brown and blue color were obtained by oil painting or digital image. The color stability was determined by a reflection spectrophotometer and measurements were taken before and after microwave polymerization. Statistical analysis of the techniques for reproducing artificial irides was performed by applying the normal data distribution test followed by 2-way ANOVA and Tukey HSD test (α=.05. RESULTS: Chromatic alterations occurred in all specimens and statistically significant differences were observed between the oil-painted samples and those obtained by digital imaging. There was no statistical difference between the brown and blue colors. Independently of technique, all samples suffered color alterations after microwave polymerization. CONCLUSION: The digital imaging technique for reproducing irides presented better color stability after microwave polymerization.

Fungal polyketide azaphilone pigments as future natural food colorants?

DEFF Research Database (Denmark)

Mapari, Sameer Shamsuddin; Thrane, Ulf; Meyer, Anne S.

2010-01-01

The recent approval of fungal carotenoids as food colorants by the European Union has strengthened the prospects for fungal cell factories for the production of polyketide pigments. Fungal production of colorants has the main advantage of making the manufacturer independent of the seasonal supply...... functionality and to expand the color palette of contemporary natural food colorants.......The recent approval of fungal carotenoids as food colorants by the European Union has strengthened the prospects for fungal cell factories for the production of polyketide pigments. Fungal production of colorants has the main advantage of making the manufacturer independent of the seasonal supply...... of raw materials, thus minimizing batch-to-batch variations. Here, we review the potential of polyketide pigments produced from chemotaxonomically selected non-toxigenic fungal strains (e.g. Penicillium and Epicoccum spp.) to serve as food colorants. We argue that the production of polyketide azaphilone...

Color stability and flexural strength of poly (methyl methacrylate) and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to beverages and food dye: an in vitro study.

Science.gov (United States)

Gujjari, Anil K; Bhatnagar, Vishrut M; Basavaraju, Ravi M

2013-01-01

To evaluate the color stability and flexural strength of poly (methyl methacrylate) (PMMA) and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to tea, coffee, cola, and food dye. Two provisional crown and bridge resins, one DPI self-cure tooth molding powder (PMMA) (Group A), and one Protemp 4 Temporization Material (bis-acrylic composite) (Group B) were used. Disk-shaped specimens for color stability testing (n = 30 for each material) and bar-shaped specimens for flexural strength testing (n = 30 for each material) were fabricated using a metal mold. The specimens were immersed in artificial saliva, artificial saliva + tea, artificial saliva + coffee, artificial saliva + cola, and artificial saliva + food dye solutions and stored in an incubator at 37°C. Color measurements were taken before immersion, and then after 3 and 7 days of immersion. Flexural strength was evaluated after 7 days of immersion. Group A showed significantly higher color stability as compared to Group B, and artificial saliva + coffee solution had the most staining capacity for the resins. Test solutions had no effect on the flexural strength of Group A, but Group B specimens immersed in artificial saliva + cola showed significantly lower flexural strength values as compared to the control group. The findings of the study showed that for materials used in the study, PMMA was more color stable than bis-acrylic composite based resin. Also, material based on PMMA was more resistant to damage from dietary beverages as compared to bis-acrylic composite based provisional crown and bridge resin.

Health safety issues of synthetic food colorants.

Science.gov (United States)

Amchova, Petra; Kotolova, Hana; Ruda-Kucerova, Jana

2015-12-01

Increasing attention has been recently paid to the toxicity of additives used in food. The European Parliament and the Council published the REGULATION (EC) No. 1333/2008 on food additives establishing that the toxicity of food additives evaluated before 20th January 2009 must be re-evaluated by European Food Safety Authority (EFSA). The aim of this review is to survey current knowledge specifically on the toxicity issues of synthetic food colorants using official reports published by the EFSA and other available studies published since the respective report. Synthetic colorants described are Tartrazine, Quinoline Yellow, Sunset Yellow, Azorubine, Ponceau 4R, Erythrosine, Allura Red, Patent Blue, Indigo Carmine, Brilliant Blue FCF, Green S, Brilliant Black and Brown HT. Moreover, a summary of evidence on possible detrimental effects of colorant mixes on children's behaviour is provided and future research directions are outlined. Copyright © 2015 Elsevier Inc. All rights reserved.

Food Coloring and Behavior

OpenAIRE

J Gordon Millichap

1994-01-01

The association between the ingestion of tartrazine synthetic food coloring and behavioral change in children referred for assessment of hyperactivity was investigated at the Royal Children’s Hospital, University of Melbourne, Australia.

78 FR 14664 - Food and Color Additives; Technical Amendments

Science.gov (United States)

2013-03-07

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Parts 73, 172, 173, 176, 177, 178, 184, and 189 [Docket No. FDA-2012-N-0010] Food and Color Additives; Technical... Food and Drug Administration (FDA) is amending certain regulations regarding food and color additives...

Survey of Occurrence and Type of Artificial Colors in Nuts and Conventional Ice Cream Supplied in Karaj City in 2012

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A. Heshmati

2014-08-01

Full Text Available Background: Based on current rules of country, the use of artificial colors in traditional ice cream production and nut processing is not allowed. Because of the attractiveness that artificial colors in this product make, their use is being increasing. Therefore, it's necessary and important to control these products. Methods: The research was conducted in two separate studies. In a study, 163 samples of traditional ice cream and in other study, pistachio, Indian walnut, pumpkin seed, sunflower seed and Japanese seed, 28 examples of each, were collected from the supply surface of Karaj city. Samples were analyzed for color determination. After color extraction by acetic acid, ammonia and wool, color identification done by TLC. Results: from samples of pistachio, Indian walnut, pumpkin seed, sunflower seed and Japanese seed surveyed, 35.7%, 39.3%, 27.2% and 21.4%, contained artificial colors, respectively. From 163 ice cream samples examined, 57 samples (34.97% contained artificial color and 106 samples (65.03 had natural color. The most applied color in analyzed ice cream and nut was Carmoisin and quinolein, respectively. Conclusion: according to study results, 25% of nuts and 35% of traditional ice cream contained artificial color. Because artificial color gives attractive and favorite apparent to product and information lack of supplier from color side-effect, trend for their applications likely being increased. It’s suggested to control these products and to punish legally violating units.

Color stability and flexural strength of poly (methyl methacrylate and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to beverages and food dye: An in vitro study

Directory of Open Access Journals (Sweden)

Anil K Gujjari

2013-01-01

Full Text Available Aim: To evaluate the color stability and flexural strength of poly (methyl methacrylate (PMMA and bis-acrylic composite based provisional crown and bridge auto-polymerizing resins exposed to tea, coffee, cola, and food dye. Materials and Methods: Two provisional crown and bridge resins, one DPI self-cure tooth molding powder (PMMA (Group A, and one Protemp 4 Temporization Material (bis-acrylic composite (Group B were used. Disk-shaped specimens for color stability testing (n = 30 for each material and bar-shaped specimens for flexural strength testing (n = 30 for each material were fabricated using a metal mold. The specimens were immersed in artificial saliva, artificial saliva + tea, artificial saliva + coffee, artificial saliva + cola, and artificial saliva + food dye solutions and stored in an incubator at 37°C. Color measurements were taken before immersion, and then after 3 and 7 days of immersion. Flexural strength was evaluated after 7 days of immersion. Results: Group A showed significantly higher color stability as compared to Group B, and artificial saliva + coffee solution had the most staining capacity for the resins. Test solutions had no effect on the flexural strength of Group A, but Group B specimens immersed in artificial saliva + cola showed significantly lower flexural strength values as compared to the control group. Conclusion: The findings of the study showed that for materials used in the study, PMMA was more color stable than bis-acrylic composite based resin. Also, material based on PMMA was more resistant to damage from dietary beverages as compared to bis-acrylic composite based provisional crown and bridge resin.

Artificial selection for structural color on butterfly wings and comparison with natural evolution.

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Wasik, Bethany R; Liew, Seng Fatt; Lilien, David A; Dinwiddie, April J; Noh, Heeso; Cao, Hui; Monteiro, Antónia

2014-08-19

Brilliant animal colors often are produced from light interacting with intricate nano-morphologies present in biological materials such as butterfly wing scales. Surveys across widely divergent butterfly species have identified multiple mechanisms of structural color production; however, little is known about how these colors evolved. Here, we examine how closely related species and populations of Bicyclus butterflies have evolved violet structural color from brown-pigmented ancestors with UV structural color. We used artificial selection on a laboratory model butterfly, B. anynana, to evolve violet scales from UV brown scales and compared the mechanism of violet color production with that of two other Bicyclus species, Bicyclus sambulos and Bicyclus medontias, which have evolved violet/blue scales independently via natural selection. The UV reflectance peak of B. anynana brown scales shifted to violet over six generations of artificial selection (i.e., in less than 1 y) as the result of an increase in the thickness of the lower lamina in ground scales. Similar scale structures and the same mechanism for producing violet/blue structural colors were found in the other Bicyclus species. This work shows that populations harbor large amounts of standing genetic variation that can lead to rapid evolution of scales' structural color via slight modifications to the scales' physical dimensions.

The application of computer color matching techniques to the matching of target colors in a food substrate: a first step in the development of foods with customized appearance.

Science.gov (United States)

Kim, Sandra; Golding, Matt; Archer, Richard H

2012-06-01

A predictive color matching model based on the colorimetric technique was developed and used to calculate the concentrations of primary food dyes needed in a model food substrate to match a set of standard tile colors. This research is the first stage in the development of novel three-dimensional (3D) foods in which color images or designs can be rapidly reproduced in 3D form. Absorption coefficients were derived for each dye, from a concentration series in the model substrate, a microwave-baked cake. When used in a linear, additive blending model these coefficients were able to predict cake color from selected dye blends to within 3 ΔE*(ab,10) color difference units, or within the limit of a visually acceptable match. Absorption coefficients were converted to pseudo X₁₀, Y₁₀, and Z₁₀ tri-stimulus values (X₁₀(P), Y₁₀(P), Z₁₀(P)) for colorimetric matching. The Allen algorithm was used to calculate dye concentrations to match the X₁₀(P), Y₁₀(P), and Z₁₀(P) values of each tile color. Several recipes for each color were computed with the tile specular component included or excluded, and tested in the cake. Some tile colors proved out-of-gamut, limited by legal dye concentrations; these were scaled to within legal range. Actual differences suggest reasonable visual matches could be achieved for within-gamut tile colors. The Allen algorithm, with appropriate adjustments of concentration outputs, could provide a sufficiently rapid and accurate calculation tool for 3D color food printing. The predictive color matching approach shows potential for use in a novel embodiment of 3D food printing in which a color image or design could be rendered within a food matrix through the selective blending of primary dyes to reproduce each color element. The on-demand nature of this food application requires rapid color outputs which could be provided by the color matching technique, currently used in nonfood industries, rather than by empirical food

Consumption of artificial food colourings by school children in the Netherlands

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Joana Kist-van Holthe

2015-03-01

Full Text Available Background: There is on-going controversy as to whether food colourings can cause symptoms of attention deficit hyperactivity disorder (ADHD in children. The aim of our study was to assess which artificial food colourings children in Amsterdam, the Netherlands, consume, and in what quantities. Methods: A variety of products available in supermarkets and grocery shops in Amsterdam were surveyed for the presence of artificial food colourings (2012–2013. Subsequently, daily intake of artificial food colourings were assessed in a convenience sample of children (n=121, median age 7.0, range 5–12 years, 50% boys using a three-day prospective food diary (two weekdays and one day at the weekend, and compared to the acceptable daily intake (ADI. Results: Seventy-three of 550 (13% products from supermarkets, groceries, and Turkish and Moroccan shops contained artificial food colourings, predominantly in sweets (33% and (carbonated beverages (31%. Brilliant Blue (E133, Patent Blue (E131 and Indigotine (E132 were most often encountered. Of the 121 children surveyed, 18 (15% consumed artificial food colourings, though only Brilliant Blue (E133, Patent Blue (E131, Indigotine (E132 and Green S (E142 were encountered. The mean intake varied from 0.02–0.96 mg/kg/day, which is below the ADI (5–15 mg/kg/day. None of the children consumed yellow, orange or red artificial food colours. Conclusions: Intake of artificial food colourings in children in Amsterdam is well below the acceptable daily intake (ADI and is limited to Brilliant Blue (E133, Patent Blue (E131, Indigotine (E132 and Green S (E142.

Does maternal exposure to artificial food coloring additives increase oxidative stress in the skin of rats?

Science.gov (United States)

Başak, K; Başak, P Y; Doğuç, D K; Aylak, F; Oğuztüzün, S; Bozer, B M; Gültekin, F

2017-10-01

Glutathione-S-transferase (GST) and cytochrome P450 family 1 subfamily A polypeptide 1 (CYP1A1) metabolize and detoxify carcinogens, drugs, environmental pollutants, and reactive oxygen species. Changes of GST expression in tissues and gene mutations have been reported in association with many neoplastic skin diseases and dermatoses. Widely used artificial food coloring additives (AFCAs) also reported to effect primarily behavioral and cognitive function and cause neoplastic diseases and several inflammatory skin diseases. We aimed to identify the changes in expression of GSTs, CYP1A1, and vascular endothelial growth factor (VEGF) in rat skin which were maternally exposed AFCAs. A rat model was designed to evaluate the effects of maternal exposure of AFCAs on skin in rats. "No observable adverse effect levels" of commonly used AFCAs as a mixture were given to female rats before and during gestation. Immunohistochemical expression of GSTs, CYP1A1, and VEGF was evaluated in their offspring. CYP1A1, glutathione S-transferase pi (GSTP), glutathione S-transferase alpha (GSTA), glutathione S-transferase mu (GSTM), glutathione S-transferase theta (GSTT), and VEGF were expressed by epidermal keratinocytes, dermal fibroblasts, sebaceous glands, hair follicle, and subcutaneous striated muscle in the normal skin. CYP1A1, GSTA, and GSTT were expressed at all microanatomical sites of skin in varying degrees. The expressions of CYP1A1, GSTA, GSTT, and VEGF were decreased significantly, while GSTM expression on sebaceous gland and hair follicle was increased. Maternal exposure of AFCAs apparently effects expression of the CYP1A1, GSTs, and VEGF in the skin. This prominent change of expressions might play role in neoplastic and nonneoplastic skin diseases.

Color stability of maxillofacial silicone with nanoparticle pigment and opacifier submitted to disinfection and artificial aging.

Science.gov (United States)

Filié Haddad, Marcela; Coelho Goiato, Marcelo; Micheline Dos Santos, Daniela; Moreno, Amália; Filipe D'almeida, Nuno; Alves Pesqueira, Aldiéris

2011-09-01

The purpose of this study was to evaluate the color stability of a maxillofacial elastomer with the addition of a nanoparticle pigment and∕or an opacifier submitted to chemical disinfection and artificial aging. Specimens were divided into four groups (n = 30): group I: silicone without pigment or opacifier, group II: ceramic powder pigment, group III: Barium sulfate (BaSO(4)) opacifier, and group IV: ceramic powder and BaSO(4) opacifier. Specimens of each group (n = 10) were disinfected with effervescent tablets, neutral soap, or 4% chlorhexidine gluconate. Disinfection was done three times a week during two months. Afterward, specimens were submitted to different periods of artificial aging. Color evaluation was initially done, after 60 days (disinfection period) and after 252, 504, and 1008 h of artificial aging with aid of a reflection spectrophotometer. Data were analyzed by three-way ANOVA and Tukey test (α = 0.05). The isolated factor disinfection did not statistically influence the values of color stability among groups. The association between pigment and BaSO(4) opacifier (GIV) was more stable in relationship to color change (△E). All values of △E obtained, independent of the disinfectant and the period of artificial aging, were considered acceptable in agreement with the norms presented in literature.

Color matching of fabric blends: hybrid Kubelka-Munk + artificial neural network based method

Science.gov (United States)

Furferi, Rocco; Governi, Lapo; Volpe, Yary

2016-11-01

Color matching of fabric blends is a key issue for the textile industry, mainly due to the rising need to create high-quality products for the fashion market. The process of mixing together differently colored fibers to match a desired color is usually performed by using some historical recipes, skillfully managed by company colorists. More often than desired, the first attempt in creating a blend is not satisfactory, thus requiring the experts to spend efforts in changing the recipe with a trial-and-error process. To confront this issue, a number of computer-based methods have been proposed in the last decades, roughly classified into theoretical and artificial neural network (ANN)-based approaches. Inspired by the above literature, the present paper provides a method for accurate estimation of spectrophotometric response of a textile blend composed of differently colored fibers made of different materials. In particular, the performance of the Kubelka-Munk (K-M) theory is enhanced by introducing an artificial intelligence approach to determine a more consistent value of the nonlinear function relationship between the blend and its components. Therefore, a hybrid K-M+ANN-based method capable of modeling the color mixing mechanism is devised to predict the reflectance values of a blend.

21 CFR 25.32 - Foods, food additives, and color additives.

Science.gov (United States)

2010-04-01

... use in food, drugs, devices, or cosmetics. (d) Testing and certification of batches of a color... for humans or animals on FDA's initiative or in response to a petition, under parts 182, 184, 186, or... for humans or animals to use as animal feeds. (i) Approval of a food additive petition or GRAS...

Effect of varying core thicknesses and artificial aging on the color difference of different all-ceramic materials.

Science.gov (United States)

Dikicier, Sibel; Ayyildiz, Simel; Ozen, Julide; Sipahi, Cumhur

2014-11-01

Clinicians should reserve all-ceramics with high translucency for clinical applications in which high-level esthetics are required. Furthermore, it is unclear whether a correlation exists between core thickness and color change. The aim of this study was to examine the effects of different core thicknesses and artificial aging on the color stability of three all-ceramic systems. Ninety disc-shaped cores with different thicknesses (0.5 mm, 0.8 mm and 1.0 mm) were prepared from three all-ceramic systems, In-Ceram Alumina (IC), IPS e.max Press (EM) and Katana (K). The colors of the samples were measured with a spectrophotometer and the color parameters (L*, a*, b*, ΔE) were calculated according to the CIE L*a*b* (Commission Internationale de L'Eclairage) color system before and after aging. The effects of aging on color parameters were statistically significant (p artificial aging affected color stability of the all-ceramic materials tested.

Food Colors as the Factor of Development of Nephropathy in Children

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V.A. Golovachova

2016-08-01

Full Text Available The increase in the incidence of nephropathy arouses concern and necessitates the further study of kidney disease factors in the children. Objective: to determine the effect of food colors on the development of kidney pathology in the children. Materials and methods. We observed 199 children aged from 1 year to 17 years, who were divided into two groups: group 1 — 103 children with various renal diseases, group 2 — 96 somatically healthy children. Effect of food colors on children’s kidneys was studied using a questionnaire survey of parents and the child. Results. Mothers of children with kidney disease significantly more frequently had used foods containing food colors (ice cream, confectionery, candies, soft drinks, such as fanta, lemonade, etc. before, during and after pregnancy. The same situation is observed when determining the frequency of using food colors by children: children from group 1 in 14.5 % of cases eat such products continuously, in 36.9 % of cases — often, but not every day, and in 29.1 % of cases — several times a month. While children from group 2 constantly consume foods with food colors only in 4.2 % of cases, often, but not every day — in 20.8 % of cases, several times a month — in 29.1 %. Conclusion. Various environmental factors, such as food colors, influence the development of the child’s body, reducing the adaptive capacity of the kidneys, or directly affecting them.

Color change of composite resins subjected to accelerated artificial aging.

Science.gov (United States)

Tornavoi, Denise Cremonezzi; Agnelli, José Augusto Marcondes; Panzeri, Heitor; Dos Reis, Andréa Cândido

2013-01-01

The aim of this study was to evaluate the influence of accelerated artificial aging (AAA) on the color change of composite resins used in dentistry. Three composite resins were evaluated: Two microhybrids and one hybrid of higher viscosity, with different amounts and sizes of filler particles, shades C2 and B2. A total of 54 specimens were obtained (18 for each composite resin), made of a Teflon matrix (15 mm in diameter and 2 mm in height). The color measurements were obtained with a Spectrophotometer, (PCB 6807 BYK Gardner) before and after AAA. Data were submitted to the Kolmogorov-Smirnov test (α >0.05), ANOVA and Tukey test (α 3). Considering the variable ∆E, it was observed that the color tone C2 was already statistically different for the microhybrid composite resin prior to AAA (P aging the composite resin hybrid of higher viscosity B2 showed the highest color variation rate and microhybrid with zirconium/silica C2 showed the lowest. All composite resins presented unacceptable color changes after 382 h of aging and different composite resins with same hue, presented different colors before being subjected to the aging process (B2 and C2) and after (B2). It was also observed color difference within a group of the same composite resin and same hue.

Lack of genotoxicity in vivo for food color additive Tartrazine.

Science.gov (United States)

Bastaki, Maria; Farrell, Thomas; Bhusari, Sachin; Pant, Kamala; Kulkarni, Rohan

2017-07-01

Tartrazine is approved as a food color additive internationally with INS number 102, in the United States as food color subject to batch certification "Food, Drug, and Cosmetic" (FD&C) Yellow No. 5, and in Europe as food color additive with E number 102. In their evaluation of the color (2013), the European Food Safety Authority (EFSA) expressed concerns of potential genotoxicity, based primarily on one genotoxicity study that was not conducted according to Guidelines. The present in vivo genotoxicity study was conducted according to OECD Guidelines in response to EFSA's request for additional data. The animal species and strain, and the tissues examined were selected specifically to address the previously reported findings. The results of this study show clear absence of genotoxic activity for Tartrazine, in the bone marrow micronucleus assay and the Comet assay in the liver, stomach, and colon. These data addressed EFSA's concerns for genotoxicity. The Joint WHO/FAO Committee on Food Additives (JECFA) (2016) also reviewed these data and concluded that there is no genotoxicity concern for Tartrazine. Negative findings in parallel genotoxicity studies on Allura Red AC and Ponceau 4R (published separately) are consistent with lack of genotoxicity for azo dyes used as food colors. Copyright © 2017 Elsevier Ltd. All rights reserved.

Natural Blue Food Colour

DEFF Research Database (Denmark)

Roda-Serrat, Maria Cinta

In recent years, there has been a growing tendency to avoid the use of artificial colorants and additives in food products, especially after some studies linked their consumption with behavioural changes in children. However, the incorporation of colorants from natural origin remains a challenge...... for food technologists, as these are typically less vivid and less stable than their synthetic alternatives. Regarding blue colorants, phycocyanins from cyanobacteria are currently in the spotlight as promising new natural blue colorants. Phycocyanins are proteins which blue colour results from...... the presence of the chromophore phycocyanobilin (PCB), a covalently attached linear tetrapyrrole. The applications of phycocyanins as food colorants are however limited, as they show poor stability in certain conditions of pH, light and temperature. Cleavage of PCB from the protein followed by careful product...

Simultaneous Analytical Techniques for Determination of 8 Synthetic Food Colors in Foods by HPLC

Energy Technology Data Exchange (ETDEWEB)

Park, S.K.; Lee, C.H.; Park, J.S.; Yoon, H.J.; Kim, S.H.; Hong, Y.; Lee, J.O.; Lee, C.W. [Korea Food and Drug Administration, Seoul (Korea)

2000-06-01

This Study has been carried out to develop a method of analysis of 8 permitted synthetic food colors [including Brilliant Blue FCF (B1), Indigocarmine (B2), Fast green FCF (G3), Amaranth (R2), Erythrosine (R3), Allura red (R40), Tartrazine (Y4), Sunset Yellow FCF (Y5)] in Korean foods by HPLC. After adjusting to 0.5% HCl, each of the food colors extracted was eluted by Sep-pak C{sub 18} cartridge. Eluates were then determined by high performance liquid chromatograph with a UV-VIS detector. Recoveries of the 8 synthetic food colors were found to be 81.2-98.0% for soft drinks, 80.6-96.1% for candy, 79.8-96.3% for chewing gum, 76.5-91.7% for cereals, 79.0-93.8% for ice cream and 78.6-94.7% for jelly, respectively. The detection limits were 0.05-0.1 {mu}g/g. (author). 24 refs., 2 tabs., 4 figs.

Evaluation of the Effect of Surface Polishing, Oral Beverages and Food Colorants on Color Stability and Surface Roughness of Nanocomposite Resins.

Science.gov (United States)

Kumari, R Veena; Nagaraj, Hema; Siddaraju, Kishore; Poluri, Ramya Krishna

2015-07-01

Subgroup C, fourth in Subgroup D, and fifth in Subgroup E. Each was immersed in the respective test solution for 10 min, twice a day for 30 days. Group A - Tea, Group B - Coffee, Group C - Cola, Group D - Turmeric, Group E - Control (artificial saliva). Post immersion profilometric value was recorded to evaluate roughness bought about by the solutions (Ra3) and spectrophotometric value was recorded to evaluate the color change in samples (ΔE2). Results were statistically analyzed using ANOVA. Higher mean roughness (Ra2-Ra1) value was recorded in Sof-Lex, followed by Diamond polishing paste and Control group. Comparison of surface roughness caused due to beverages and food colorant solution showed subgroup C (Coca Cola) increased surface roughness in all groups (Group I, II, III). Subgroup D (Turmeric) had the highest discoloration potential (P coca-cola and artificial saliva. Sof-Lex polishing System showed most color stability. Polishing procedures significantly roughen the surface of the restoration compared to the unpolished Mylar controls. One-step polishing system (diamond polishing paste) produces a smoother surface compared to a multi-step system (Sof-Lex polishing disks). Turmeric solution caused maximum staining of the samples, to a visually perceptible level.

Artificial Sweeteners as Food Additives (Turkish with English Abstract

Directory of Open Access Journals (Sweden)

2015-02-01

Full Text Available In this review some artificial sweeteners (saccharin, cyclamate and aspartame as food additives are looked over for their usage purposes and the effects on health. The problems of public health caused by some artificial sweeteners are assessed according the recent scientific publication on the subject.

Food Color Induced Hepatotoxicity in Swiss Albino Rats, Rattus norvegicus.

Science.gov (United States)

Saxena, Beenam; Sharma, Shiv

2015-01-01

Certain dietary constituents can induce toxicity and play a critical role in the development of several hepatic disorders. Tartrazine, metanil yellow and sunset yellow are widely used azo dyes in food products, so the present study is aimed to investigate the food color induced hepatotoxicity in Swiss albino rats. Swiss albino rats were divided into four groups, each group having six animals. Group I served as control, Group II, Group III and Group IV were administered with 25, 50 and 75 mg/kg body weight blend of sunset yellow, metanil yellow and tartrazine for 30 days. Hepatotoxicity in rats treated with a blend of these food colors was studied by assessing parameters such as serum total protein, serum albumin, serum alkaline phosphatase (ALP) as well as hepatic malondialdehyde (MDA). The activity of superoxide dismutase (SOD), reduced glutathione (GSH) and catalase (CAT) were assessed. Significantly increased concentrations of serum total protein, serum albumin, serum ALP and hepatic MDA and significantly lowered levels of SOD, reduced GSH and CAT in the liver tissue of treated animals were observed when compared with control animals. The alteration in the liver includes necrosis of hepatocytes, infiltration and vacuolation. The result indicates that consumption of food color in diet induces liver tissue damage. The used doses of food color were mostly attributable to hepatocellular damage and drastic alteration in antioxidant defense system.

Potential Sources for Lipid Soluble Food Colorants from Selected Malaysian Traditional Vegetables

International Nuclear Information System (INIS)

Rashidi Othman; Fatimah Azzahra Mohd Zaifuddin; Norazian Mohd Hassan

2015-01-01

Colour is one important characteristic to food products as it dictates consumers first perception on the foods flavour and quality. In the current food industry, most of the colorants used were derived from synthetic sources. However, due to negative health impacts of the synthetic colorants, the urgency to find natural colorants and impose it to food products is of great importance. In this study, a group of plant pigments which are potentially introduced as natural food colorants were quantified from 24 species of local traditional vegetables (ulam), characterized as neoxanthin, violaxanthin, lutein, zeaxanthin, β-cryptoxanthine, α-carotene and β-carotene by using HPLC. It was shown that Sauropus androgynous contained the highest amount of neoxanthin, violaxanthin and β-cryptoxanthine at 142.40±3.57, 28.06±0.65 and 0.07±0.00 mg/ g dry weight (DW), respectively. In contrast, highest content of lutein and α-carotene were observed in Centella asiatica at 16.53±0.97 and 2.14±0.12 mg/ g DW, accordingly. Meanwhile, Piper sarmentosum contained the highest zeaxanthin level (123.45±12.3 mg/ g DW) and Oenanthe javanica has the largest amount of β-carotene (3.09±0.06 mg/ g DW). The extracted yellow-to-red lipid soluble pigments can be further developed into commercial food colorant to replace the synthetic colorants in the market thus improving social awareness towards natural products as well as strengthening the national economy. (author)

Exploring fungal biodiversity for the production of water-soluble pigments as potential natural food colorants

DEFF Research Database (Denmark)

Mapari, Sameer Shamsuddin; Nielsen, Kristian Fog; Larsen, Thomas Ostenfeld

2005-01-01

The production of many currently authorized natural food colorants has a number of disadvantages, including a dependence on the supply of raw materials and variations in pigment extraction. Fungi provide a readily available alternative source of naturally derived food colorants that could easily...... be produced in high yields. The recent authorization of a fungal food colorant has fuelled research to explore the extraordinary chemical diversity and biodiversity of fungi for the biotechnological production of pigments as natural food colorants. These studies require an appropriate use of chernotaxonomic...... technology, in the future it should be possible to employ metabolic engineering to create microbial cell factories for the production of food colorants....

21 CFR 73.1 - Diluents in color additive mixtures for food use exempt from certification.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Diluents in color additive mixtures for food use... Diluents in color additive mixtures for food use exempt from certification. The following substances may be safely used as diluents in color additive mixtures for food use exempt from certification, subject to the...

Food color and appearance measurement, specification and communication, can we do better?

Science.gov (United States)

Hutchings, John; Singleton, Mark; Plater, Keith; Dias, Benjamin

2002-06-01

Conventional methods of color specification demand a sample that is flat, uniformly colored, diffusely reflecting and opaque. Very many natural, processed and manufactured foods, on the other hand, are three-dimensional, irregularly shaped unevenly colored and translucent. Hence, spectrophotometers and tristimulus colorimeters can only be used for reliable and accurate color measurement in certain cases and under controlled conditions. These techniques are certainly unsuitable for specification of color patterning and other factors of total appearance in which, for example, surface texture and gloss interfere with the surface color. Hence, conventional techniques are more appropriate to food materials than to foods themselves. This paper reports investigations on the application of digital camera and screen technologies to these problems. Results indicated that accuracy sufficient for wide scale use in the food industry is obtainable. Measurement applications include the specification and automatic measurement and classification of total appearance properties of three-dimensional products. This will be applicable to specification and monitoring of fruit and vegetables within the growing, storage and marketing supply chain and to on-line monitoring. Applications to sensory panels include monitoring of color and appearance changes occurring during paneling and the development of physical reference scales based pigment chemistry changes. Digital technology will be extendable to the on-screen judging of real and virtual products as well as to the improvement of appearance archiving and communication.

Food Color Induced Hepatotoxicity in Swiss Albino Rats, Rattus norvegicus

Science.gov (United States)

Saxena, Beenam; Sharma, Shiv

2015-01-01

Objective: Certain dietary constituents can induce toxicity and play a critical role in the development of several hepatic disorders. Tartrazine, metanil yellow and sunset yellow are widely used azo dyes in food products, so the present study is aimed to investigate the food color induced hepatotoxicity in Swiss albino rats. Materials and Methods: Swiss albino rats were divided into four groups, each group having six animals. Group I served as control, Group II, Group III and Group IV were administered with 25, 50 and 75 mg/kg body weight blend of sunset yellow, metanil yellow and tartrazine for 30 days. Hepatotoxicity in rats treated with a blend of these food colors was studied by assessing parameters such as serum total protein, serum albumin, serum alkaline phosphatase (ALP) as well as hepatic malondialdehyde (MDA). The activity of superoxide dismutase (SOD), reduced glutathione (GSH) and catalase (CAT) were assessed. Results: Significantly increased concentrations of serum total protein, serum albumin, serum ALP and hepatic MDA and significantly lowered levels of SOD, reduced GSH and CAT in the liver tissue of treated animals were observed when compared with control animals. The alteration in the liver includes necrosis of hepatocytes, infiltration and vacuolation. Conclusion: The result indicates that consumption of food color in diet induces liver tissue damage. The used doses of food color were mostly attributable to hepatocellular damage and drastic alteration in antioxidant defense system. PMID:26862277

Food Color and Its Impact on Taste/Flavor Perception

NARCIS (Netherlands)

Spence, Charles; Piqueras-Fiszman, Betina

2016-01-01

Color is perhaps the single most important product-intrinsic sensory cue when it comes to setting our expectations regarding the likely taste and flavor of food and drink. To date, a large body of research has demonstrated that changing the hue or intensity/saturation of the color of a variety of

Color stability of sealed composite resin restorative materials after ultraviolet artificial aging and immersion in staining solutions.

Science.gov (United States)

Catelan, Anderson; Briso, André Luiz Fraga; Sundfeld, Renato Hermann; Goiato, Marcelo Coelho; dos Santos, Paulo Henrique

2011-04-01

The color alteration of resin-based materials is one of the most common reasons to replace esthetic dental restorations. This study assessed the influence of surface sealant (Biscover) on the color stability of nanofilled (Supreme XT) and microhybrid (Vit-l-escence and Opallis) composite resins after artificial aging. One hundred disc-shaped (6 × 1.5 mm) specimens were made for each composite resin. After 24 hours, all specimens were polished and sealant was applied to 50 specimens of each material. Baseline color was measured according to the CIE L*a*b* system using a reflection spectrophotometer. Ten specimens of each group were aged for 252 h in an ultraviolet (UV)-accelerated aging chamber or immersed for 4 weeks in cola soft drink, orange juice, red wine staining solutions or distilled water as control. Color difference (ΔE) after aging was calculated based on the color coordinates before (baseline) and after aging/staining treatment. Data were analyzed with 2-way ANOVA and Fisher's test (α=.05). The results showed significant changes in color after artificial aging in all the groups (Paging, and the cola soft drink. The lowest values of ΔE were found for specimens stored in distilled water. All composite resins showed some color alteration after the aging methods. The surface sealant did not alter the color stability of the tested materials. Copyright © 2011 The Editorial Council of the Journal of Prosthetic Dentistry. Published by Mosby, Inc. All rights reserved.

The color red reduces snack food and soft drink intake.

Science.gov (United States)

Genschow, Oliver; Reutner, Leonie; Wänke, Michaela

2012-04-01

Based on evidence that the color red elicits avoidance motivation across contexts (Mehta & Zhu, 2009), two studies investigated the effect of the color red on snack food and soft drink consumption. In line with our hypothesis, participants drank less from a red labeled cup than from a blue labeled cup (Study 1), and ate less snack food from a red plate than from a blue or white plate (Study 2). The results suggest that red functions as a subtle stop signal that works outside of focused awareness and thereby reduces incidental food and drink intake. Copyright © 2012 Elsevier Ltd. All rights reserved.

Comparative Thermal Degradation Patterns of Natural Yellow Colorants Used in Foods.

Science.gov (United States)

Giménez, Pedro J; Fernández-López, José A; Angosto, José M; Obón, José M

2015-12-01

There is a great interest in natural yellow colorants due to warnings issued about certain yellow food colorings of synthetic origin. However, no comparative studies have been reported of their thermal stability. For this reason, the thermal stabilities of six natural yellow colorants used in foods--lutein, riboflavin, curcumin, ß-carotene, gardenia yellow and Opuntia betaxanthins--were studied in simple solutions over a temperature range 30-90 °C. Spectral properties and visual color were investigated during 6 h of heat treatment. Visual color was monitored from the CIEL*a*b* parameters. The remaining absorbance at maximum wavelength and the total color difference were used to quantify color degradation. The rate of color degradation increased as the temperature rose. The results showed that the thermal degradation of the colorants followed a first-order reaction kinetics. The reaction rate constants and half-life periods were determined as being central to understanding the color degradation kinetics. The temperature-dependent degradation was adequately modeled on the Arrhenius equation. Activation energies ranged from 3.2 kJmol(-1) (lutein) to 43.7 kJmol(-1) (Opuntia betaxanthins). ß-carotene and lutein exhibited high thermal stability, while betaxanthins and riboflavin degraded rapidly as temperature increased. Gardenia yellow and curcumin were in an intermediate position.

Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life

Science.gov (United States)

Artificial Nutrition (Food) and Hydration (Fluids) at the End of Life It is very common for doctors to provide ... or recovering from surgery. This is called “artificial nutrition and hydration” and like all medical treatments, it ...

Color and odor of artificial fruit used to signal potential dispersers in the Atlantic forest in Brazil

Directory of Open Access Journals (Sweden)

Aliny Oliveira Barcelos

2012-06-01

Full Text Available Fruit color and odor are the main features regulating the rate of fruit predation and dispersal. The aim of this study was to analyze the effect of odor and color on fruit predators and dispersers. The present study was conducted in a 30ha area of secondary forest in Southeastern Atlantic Brazil. This area was divided into two transects, in which four points were marked with a 30m distance from each other. Each sampling point contained a total of 30 artificial fruit which belong to six different treatment groups, with five artificial fruit per group. Each group was randomly placed on the ground and that artificial fruit was checked every seven days. For each group of five fruit, 5mL of essence (vanilla or pineapple were placed, and no essence was used in the control group. Artificial fruit was made with green and red nontoxic modeling clay, as well as artificial essences (vanilla and pineapple. A total of 960 fruits were used. Predated fruit equaled 26.9% (258 units, from which the red/pineapple had the highest predation rate (81.9%, followed by red/vanilla (46.3%, while green/control fruits were not predated. Throughout the experiment, bitten fruit and pecked fruit equaled 58.3% and 41.7%, respectively. No significant differences were recorded (x²=7.57, df=5, p=0.182 between bitten and pecked fruit. Fruit color and odor are important in attracting predators and dispersers, which explains the high rate of predation of red/vanilla and red/pineapple, and the absence of predated fruits in the green/control group. Regarding the potential disperser, there was no statistically significant difference between pecked fruit and bitten fruit. As a result, it should be taken into consideration that zoochory (mammalochory and ornithochory is the most important dispersal; therefore, it should be concluded that birds are more attracted by color and mammals by odor. Rev. Biol. Trop. 60 (2: 925-931. Epub 2012 June 01.

Determination of Synthetic Food Colors, Caffeine, Sodium Benzoate ...

African Journals Online (AJOL)

Determination of Synthetic Food Colors, Caffeine, Sodium Benzoate and Potassium Sorbate in Sports Drinks. Fatemeh Zamani Mazdeh, Zeinab Moradi, Ghazaleh Moghaddam, Zhila Moradi-Khatoonabadi, Farideh Esmaeili Aftabdari, Parnaz Badaei, Mannan Hajimahmoodi ...

Foods The Indians Gave Us. Coloring Book.

Science.gov (United States)

Hail, Raven

This children's coloring book devotes a page to each of twenty of the most familiar American Indian plant foods: avocado, green beans, black walnuts, cocoa, corn, peanuts, pecans, chile peppers, pineapples, popcorn, potatoes, pumpkins, squash, strawberries, sugar maple, sunflowers, sweet potatoes, tapioca, tomatoes, and vanilla. Illustrating each…

Evaluation of the effect of various beverages and food material on the color stability of provisional materials - An in vitro study.

Science.gov (United States)

Gupta, Gaurav; Gupta, Tina

2011-07-01

THIS STUDY EVALUATED THE COLOR STABILITY OF FOUR PROVISIONAL MATERIALS: 1) Poly-methyl methacrylates (DPI); 2) Bis-acryl composite (ProtempTM II - 3M ESPE); 3) Bis-acryl composite (Systemp® c and b - Ivoclar Vivadent) and 4) Light polymerized composite resin (Revotek LC- GC). The color and color difference of each specimen after immersion in different staining solutions i.e. 1) tea and artificial saliva, 2) coffee and artificial saliva, 3) Pepsi and artificial saliva, 4) turmeric solution and artificial saliva was measured using reflectance spectrophotometer with CIELAB system before immersion and after immersion at 2, 5 ,7 , 10 and 15 days. Revotek LC- GC (light polymerized composite resin) was found to be the most color stable provisional restorative material followed by Protemp II (Bis-acryl composite), Systemp (Bis-acryl composite) and DPI (Methylmethacrylate resin). Turmeric solution had the maximum staining potential followed by coffee, tea and Pepsi.

37 CFR 1.776 - Calculation of patent term extension for a food additive or color additive.

Science.gov (United States)

2010-07-01

... extension for a food additive or color additive. 1.776 Section 1.776 Patents, Trademarks, and Copyrights... Calculation of patent term extension for a food additive or color additive. (a) If a determination is made pursuant to § 1.750 that a patent for a food additive or color additive is eligible for extension, the term...

Color Stability of CAD/CAM Fabricated Inlays after Accelerated Artificial Aging.

Science.gov (United States)

Karaokutan, Isil; Yilmaz Savas, Tuba; Aykent, Filiz; Ozdere, Eda

2016-08-01

To investigate the influence of accelerated artificial aging on the color stability of three different inlay restorations produced with a CAD/CAM system. Thirty non-carious human mandibular molar teeth were used. The teeth were embedded in autopolymerizing acrylic resin blocks. Standard Class I inlay cavities were prepared, and the teeth were randomly divided into three groups (n = 10) to fabricate inlay restorations: (1) a feldspathic-ceramic group, (2) a resin nano-ceramic group, and (3) a leucite glass-ceramic group. Optical impressions were made with CEREC software, and the restorations were designed and then milled. The inlays were adhesively cemented with a dual-polymerizing resin cement and left in distilled water at room temperature for 1 week. Color measurements were performed with a spectrophotometer before and after accelerated aging in a weathering machine with a total energy of 150 kJ/m(2) . Changes in color (∆E, ∆L, ∆a, ∆b, ∆C) were determined using the CIE L*a*b* system. The results were assessed using a one-way ANOVA and Tukey's HSD test (p = 0.05). The color changes of the materials ranged from 2.1 to 9.29. The highest color change was seen in the resin nano-ceramic material. This change was not clinically acceptable (∆E > 5.5). No significant differences were found in the ∆L and ∆a values of the test groups. Color changes were observed in each evaluated material after accelerated aging. All CAD/CAM inlays became darker in appearance, more saturated, a little reddish, and more yellow. © 2015 by the American College of Prosthodontists.

Influence of artificial accelerated aging on the color stability and opacity of composites of different shades.

Science.gov (United States)

Mundim, F M; Da Fonseca Roberti Garcia, L; Silva Sousa, A B; Cruvinel, D R; De Carvalho Panzeri Pires-De-Souza, F

2010-10-01

The aim of this study was to evaluate the influence of artificial accelerated aging on the color stability and opacity of composites of different shades. Four composites for direct use (Heliomolar, 4 Seasons, Tetric EvoCeram; QuiXfil) and one for indirect use (SR Adoro) in two shades were used: light (A2) and dark (C3 for direct, and D4 for indirect composite). QuiXfil was obtained in Universal shade. A Teflon matrix (12 X 2 mm) was used to obtain 54 specimens (N=6), which were submitted to color and opacity analysis (Spectrophotometer PCB 6807, Byk Gardner) before and after artificial accelerated aging for 384 hours. After the statistical analysis (2-way ANOVA - Bonferroni - PArtificial accelerated aging interfered in the optical properties assessed; however, the alterations seemed to be more related to the composites composition than to their shade.

Bleaching agent action on color stability, surface roughness and microhardness of composites submitted to accelerated artificial aging.

Science.gov (United States)

Rattacaso, Raphael Mendes Bezerra; da Fonseca Roberti Garcia, Lucas; Aguilar, Fabiano Gamero; Consani, Simonides; de Carvalho Panzeri Pires-de-Souza, Fernanda

2011-04-01

The purpose of this study was to evaluate the bleaching agent action on color stability, surface roughness and microhardness of composites (Charisma, Filtek Supreme and Heliomolar - A2) submitted to accelerated artificial aging (AAA). A Teflon matrix (12 x 2 mm) was used to fabricate 18 specimens (n=6) which, after polishing (Sof-Lex), were submitted to initial color reading (ΔE), Knoop microhardness (KHN) (50 g/15 s load) and roughness (R(a)) (cut-off 0.25 mm) tests. Afterwards, the samples were submitted to AAA for 384 hours and new color, microhardness and roughness readings were performed. After this, the samples were submitted to daily application (4 weeks) of 16% Carbamide Peroxide (NiteWhite ACP) for 8 hours and kept in artificial saliva for 16 hours. New color, microhardness and roughness readings were made at the end of the cycle, and 15 days after bleaching. Comparison of the ΔE means (2-way ANOVA, Bonferroni, P<.05) indicated clinically unacceptable color alteration for all composites after AAA, but without significant difference. Statistically significant increase in the KHN values after AAA was observed, but without significant alterations 15 days after bleaching. For R(a) there was no statistically significant difference after AAA and 15 days after bleaching. The alterations promoted by the bleaching agent and AAA are material dependent.

Common food colorants and allergic reactions in children: Myth or reality?

Science.gov (United States)

Feketea, Gavriela; Tsabouri, Sophia

2017-09-01

Various additives, including food colorants (FCs), are used in the food industry to make food appealing to consumers and to add variety. Despite the widespread usage of FCs, adverse reactions related to their consumption, including reactions triggered by immune (immediate and delayed-type hypersensitivity) and non-immune (intolerance) mechanisms, are considered rare. There is a discrepancy between the perception of patients and parents (7.4%) and the reported prevalence of adverse reactions to additives (0.01-0.23%), which is higher in atopic individuals (2-7%). Documented reactions are mild, involving mainly the skin, and, rarely, anaphylaxis. A major problem in diagnosing reactions to FCs is identification of the offending agent(s), which is based on careful dietary history taking. Allergy testing is usually unrevealing, except for reaction to some natural colorants. Treatment consists of avoidance of the offending colorant as no successful desensitization procedures have been reported. Crown Copyright © 2017. Published by Elsevier Ltd. All rights reserved.

Estimates of dietary exposure of children to artificial food colours in Kuwait.

Science.gov (United States)

Husain, A; Sawaya, W; Al-Omair, A; Al-Zenki, S; Al-Amiri, H; Ahmed, N; Al-Sinan, M

2006-03-01

To assess the intake of artificial food colour additives by 5-14-year-old children in the State of Kuwait, a 24-h dietary recall was conducted twice on 3141 male and female Kuwaiti and non-Kuwaiti children from 58 schools. The determination of colour additives in 344 foods items consumed was performed using high-performance liquid chromatography with diode array detector. A comparison with the Food and Agriculture Organization and World Health Organization acceptable daily intakes (ADIs) was undertaken to evaluate the potential risk associated with the consumption of artificial colour additives by children in Kuwait. The results indicated that out of nine permitted colours, four exceeded their ADIs by factors of 2-8: tartrazine, sunset yellow, carmoisine and allura red. Further, follow-up studies to provide insight into potential adverse health effects associated with the high intakes of these artificial colour additives on the test population are warranted.

EFFECT OF ARTIFICIAL WEATHERING ON WOOD LAMINATES COLOR TREATED WITH TWO FINISHING PRODUCTS

Directory of Open Access Journals (Sweden)

Thais Jacob Mendes

2016-03-01

Full Text Available Weathering is one of the main reasons for the degradation of wood, especially its color. The application of finishes minimizes these effects. This study aimed to monitor the effect of artificial weathering on wood veneer of the species cumaru (Dipteryx odorata and pau marfim (Balfourodendron riedelianum with two finishes, the marine varnish and Cetol, with monitoring using a spectrophotometer. The samples were subjected to cycles of exposure to weathering for 20, 40, 52, 76, 124, 226, 430, 838 and 960 hours. The colorimetric parameters (L*, a*, b*, C and h* were measured before treatment, after application of the products and during the weathering time intervals. The application of finishes darkened veneer of cumaru wood and pau marfim in nature. However, in higher weathering times, both species returned to a lighter color, and even became lighter than the natural wood. The use of Cetol was more efficient, giving greater stability in the conservation of wood color of the species studied.

Applications of color machine vision in the agricultural and food industries

Science.gov (United States)

Zhang, Min; Ludas, Laszlo I.; Morgan, Mark T.; Krutz, Gary W.; Precetti, Cyrille J.

1999-01-01

Color is an important factor in Agricultural and the Food Industry. Agricultural or prepared food products are often grade by producers and consumers using color parameters. Color is used to estimate maturity, sort produce for defects, but also perform genetic screenings or make an aesthetic judgement. The task of sorting produce following a color scale is very complex, requires special illumination and training. Also, this task cannot be performed for long durations without fatigue and loss of accuracy. This paper describes a machine vision system designed to perform color classification in real-time. Applications for sorting a variety of agricultural products are included: e.g. seeds, meat, baked goods, plant and wood.FIrst the theory of color classification of agricultural and biological materials is introduced. Then, some tools for classifier development are presented. Finally, the implementation of the algorithm on real-time image processing hardware and example applications for industry is described. This paper also presented an image analysis algorithm and a prototype machine vision system which was developed for industry. This system will automatically locate the surface of some plants using digital camera and predict information such as size, potential value and type of this plant. The algorithm developed will be feasible for real-time identification in an industrial environment.

Evaluation of the effect of various beverages and food material on the color stability of provisional materials – An in vitro study

Science.gov (United States)

Gupta, Gaurav; Gupta, Tina

2011-01-01

Aim: This study evaluated the color stability of four provisional materials: 1) Poly-methyl methacrylates (DPI); 2) Bis-acryl composite (ProtempTM II – 3M ESPE); 3) Bis-acryl composite (Systemp® c and b – Ivoclar Vivadent) and 4) Light polymerized composite resin (Revotek LC- GC). Materials and Methods: The color and color difference of each specimen after immersion in different staining solutions i.e. 1) tea and artificial saliva, 2) coffee and artificial saliva, 3) Pepsi and artificial saliva, 4) turmeric solution and artificial saliva was measured using reflectance spectrophotometer with CIELAB system before immersion and after immersion at 2, 5 ,7 , 10 and 15 days. Results: Revotek LC- GC (light polymerized composite resin) was found to be the most color stable provisional restorative material followed by Protemp II (Bis-acryl composite), Systemp (Bis-acryl composite) and DPI (Methylmethacrylate resin). Turmeric solution had the maximum staining potential followed by coffee, tea and Pepsi. PMID:22025835

Potential weekly intake of artificial food colours by 3-14-year-old children in Brazil.

Science.gov (United States)

Toledo, M C; Guerchon, M S; Ragazzi, S

1992-01-01

The Potential Weekly Intake (PWI) of artificial food colours by 3-14-year-old children living in the District of Barão Geraldo, Campinas, São Paulo, Brazil, was estimated on the basis of average consumption data of artificially coloured food and analytically determined colour concentration in foodstuffs ingested. Coloured food consumption data were obtained through dietary recall interviews and collection of the packages and/or labels of the coloured foods consumed during a two-week period. Colours found in the individual types of foods detected through the consumption survey were identified and determined by methods that included wool dyeing and polyamide column extractions, ascending paper chromatography and spectrophotometry. The results showed that all artificial colours used in the composition of 83 commercial food products, including jellies, juices, soft drinks, syrups and 57 different candies, were permitted for use in food in Brazil the year the survey was conducted (1986), in amounts below those prescribed by law. Statistical analysis performed to compare the PWI for different population groups demonstrated that young male children, especially from lower social classes, were most exposed to artificial colours. Comparison of the estimated potential intakes with the toxicologically Acceptable Daily Intake (ADI) showed that consumption of Amaranth, Sunset Yellow, Indigotine and Tartrazine by all children in the study represented approximately 24%, 3%, 0.05% and 0.4%, of the actual ADI values, respectively.

Visual illusions and plate design: the effects of plate rim widths and rim coloring on perceived food portion size.

Science.gov (United States)

McClain, A D; van den Bos, W; Matheson, D; Desai, M; McClure, S M; Robinson, T N

2014-05-01

The Delboeuf Illusion affects perceptions of the relative sizes of concentric shapes. This study was designed to extend research on the application of the Delboeuf illusion to food on a plate by testing whether a plate's rim width and coloring influence perceptual bias to affect perceived food portion size. Within-subjects experimental design. Experiment 1 tested the effect of rim width on perceived food portion size. Experiment 2 tested the effect of rim coloring on perceived food portion size. In both experiments, participants observed a series of photographic images of paired, side-by-side plates varying in designs and amounts of food. From each pair, participants were asked to select the plate that contained more food. Multilevel logistic regression examined the effects of rim width and coloring on perceived food portion size. Experiment 1: participants overestimated the diameter of food portions by 5% and the visual area of food portions by 10% on plates with wider rims compared with plates with very thin rims (Pfood portion sizes. Experiment 2: participants overestimated the diameter of food portions by 1.5% and the visual area of food portions by 3% on plates with rim coloring compared with plates with no coloring (P=0.01). The effect of rim coloring was greater with smaller food portion sizes. The Delboeuf illusion applies to food on a plate. Participants overestimated food portion size on plates with wider and colored rims. These findings may help design plates to influence perceptions of food portion sizes.

Color and opacity of composites protected with surface sealants and submitted to artificial accelerated aging.

Science.gov (United States)

Aguilar, Fabiano Gamero; Roberti Garcia, Lucas da Fonseca; Cruvinel, Diogo Rodrigues; Sousa, Ana Beatriz Silva; de Carvalho Panzeri Pires-de-Souza, Fernanda

2012-01-01

To evaluate the color similarity, stability and opacity of composites (TPH, Charisma, and Concept, shade A2) protected with surface sealants (Fortify Plus and Biscover) and cyanoacrylate (Super Bonder). Forty specimens of each composite were made and separated into 4 groups (n=10) according to the surface protection: GI - without sealant; GII - cyanoacrylate; GIII - Fortify Plus; GIV - Biscover. Color and opacity readings were taken before and after Artificial Acelerated Aging (AAA) and the values obtained for color stability were submitted to statistical analysis by 2-way ANOVA and Bonferroni's test (P<.05). The values acquired for color similarity were submitted to 1-way ANOVA and Tukey's test (P<.05). The specimen sufaces were compared before and after AAA using Scanning Electronic Microscopy (SEM). Studied composites did not present the same values for the coordinates L*, a* and b * before AAA, indicating that there was no color similarity among them. All composites presented color alteration after AAA with clinically unacceptable values. Protected groups presented lower opacity variation after AAA, in comparison with the control goup. SEM evaluation demonstrated that AAA increased the surface irregularities in all of the studied groups. Surface sealants were not effective in maintaining composite color, but were able to maintain opacity.

Inorganic nutrients in natural and artificial food of Dacus oleae larvae (Diptera: Tephritidae)

International Nuclear Information System (INIS)

Manoukas, A.G.; Grimanis, A.; Mazomenos, B.

1978-01-01

Certain inorganic nutrients contained in the natural and artificial food of Dacus oleae larvae were determined by neutron activation analysis and spectrophotometry. The content of sodium, potassium, calcium, magnesium, manganese, iron, zinc, copper and phosporus was reported for the olive fruit mesocarp at three stages of maturity, brewer's yeast, soybean hydrolysate and roasted peanuts. Several differences were found between the inorganic nutrient content of the natural food (olive fruit) and artificial diet of D. oleae larvae. The differences which may be important in the nutrition and metabolism of this insect were estimated and discussed

Assessing the use of food coloring as an appropriate visual guide for homogenously mixed capsule powders in extemporaneous compounding.

Science.gov (United States)

Hoffmann, Brittany; Carlson, Christie; Rao, Deepa A

2014-01-01

The purpose of this work was to assess the use of food colors as a visual aid to determine homogeneous mixing in the extemporaneous preparation of capsules. Six different batches of progesterone slow-release 200-mg capsules were prepared by different mixing methods until visually determined as homogeneous based on yellow food coloring distribution in the preparation by the Central Iowa Compounding Pharmacy, Des Moines, Iowa. UV-Vis spectrophotometry was used to extract and evaluate yellow food coloring content in each of these batches and compared to an in-house, small-batch geometric dilution preparation of progesterone slow- release 200-mg capsules. Of the 6 batches tested, only one, which followed the principles of additive dilution and an appropriate mixing time, was both visually and quantitatively homogeneous in the detection of yellow food coloring. The use of food coloring alone is not a valid quality-assurance tool in determining homogeneous mixing. Principles of geometric and/or additive dilution and appropriate mixing times along with the food color can serve as a quality-assurance tool.

Automatic food detection in egocentric images using artificial intelligence technology

Science.gov (United States)

Our objective was to develop an artificial intelligence (AI)-based algorithm which can automatically detect food items from images acquired by an egocentric wearable camera for dietary assessment. To study human diet and lifestyle, large sets of egocentric images were acquired using a wearable devic...

Color Analysis

Science.gov (United States)

Wrolstad, Ronald E.; Smith, Daniel E.

Color, flavor, and texture are the three principal quality attributes that determine food acceptance, and color has a far greater influence on our judgment than most of us appreciate. We use color to determine if a banana is at our preferred ripeness level, and a discolored meat product can warn us that the product may be spoiled. The marketing departments of our food corporations know that, for their customers, the color must be "right." The University of California Davis scorecard for wine quality designates four points out of 20, or 20% of the total score, for color and appearance (1). Food scientists who establish quality control specifications for their product are very aware of the importance of color and appearance. While subjective visual assessment and use of visual color standards are still used in the food industry, instrumental color measurements are extensively employed. Objective measurement of color is desirable for both research and industrial applications, and the ruggedness, stability, and ease of use of today's color measurement instruments have resulted in their widespread adoption.

``Peeps,'' cream, heads, and food coloring in a vacuum jar

Science.gov (United States)

DePino, Andrew

2001-01-01

This note describes some methods of adding interest to the standard vacuum jar demonstrations. Marshmallow animals, shaving cream, doll heads, and food coloring add some spark to these demos. These new twists have been well received by the students.

Color and odor of artificial fruit used to signal potential dispersers in the Atlantic forest in Brazil

Directory of Open Access Journals (Sweden)

Aliny Oliveira Barcelos

2012-06-01

Full Text Available Fruit color and odor are the main features regulating the rate of fruit predation and dispersal. The aim of this study was to analyze the effect of odor and color on fruit predators and dispersers. The present study was conducted in a 30ha area of secondary forest in Southeastern Atlantic Brazil. This area was divided into two transects, in which four points were marked with a 30m distance from each other. Each sampling point contained a total of 30 artificial fruit which belong to six different treatment groups, with five artificial fruit per group. Each group was randomly placed on the ground and that artificial fruit was checked every seven days. For each group of five fruit, 5mL of essence (vanilla or pineapple were placed, and no essence was used in the control group. Artificial fruit was made with green and red nontoxic modeling clay, as well as artificial essences (vanilla and pineapple. A total of 960 fruits were used. Predated fruit equaled 26.9% (258 units, from which the red/pineapple had the highest predation rate (81.9%, followed by red/vanilla (46.3%, while green/control fruits were not predated. Throughout the experiment, bitten fruit and pecked fruit equaled 58.3% and 41.7%, respectively. No significant differences were recorded (x²=7.57, df=5, p=0.182 between bitten and pecked fruit. Fruit color and odor are important in attracting predators and dispersers, which explains the high rate of predation of red/vanilla and red/pineapple, and the absence of predated fruits in the green/control group. Regarding the potential disperser, there was no statistically significant difference between pecked fruit and bitten fruit. As a result, it should be taken into consideration that zoochory (mammalochory and ornithochory is the most important dispersal; therefore, it should be concluded that birds are more attracted by color and mammals by odor. Rev. Biol. Trop. 60 (2: 925-931. Epub 2012 June 01.El olor y el color de los frutos son las

76 FR 47210 - Notices of Filing of Petitions for Food Additives and Color Additives; Relocation in the Federal...

Science.gov (United States)

2011-08-04

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-N-0518] Notices of Filing of Petitions for Food Additives and Color Additives; Relocation in the Federal Register...) is notifying the public that notices of filing of petitions for food additives and color additives...

Influence of color on acceptance and identification of flavor of foods by adults

Directory of Open Access Journals (Sweden)

Nayane Aparecida Araújo Dias

2012-06-01

Full Text Available The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests. A hedonic scale and combinations of five colors (red, yellow, green, blue and purple and three flavors (strawberry, pineapple, and limes were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R, one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05, and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05; However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.

Tracing artificial trans fat in popular foods in Europe

DEFF Research Database (Denmark)

Stender, Steen; Astrup, Arne; Dyerberg, Jørn

2014-01-01

OBJECTIVE: To minimise the intake of industrial artificial trans fat (I-TF), nearly all European countries rely on food producers to voluntarily reduce the I-TF content in food. The objective of this study was to investigate the effect of this strategy on I-TF content in prepackaged biscuits...... countries in Europe still consume I-TF in amounts that increase their risk of coronary heart disease. Under current European Union (EU) legislation, the sale of products containing I-TF is legal but conflicts with the WHO recommendation to minimise the intake of I-TF. An EU-legislative limit on I-TF content...

Re-evaluation of azo dyes as food additives

DEFF Research Database (Denmark)

Pratt, Iona; Larsen, John Christian; Mortensen, Alicja

2013-01-01

additives to be assessed by the Scientific Committee on Food, many years ago, (ii) because of concern regarding possible health effects of artificial colours arising since the original evaluations.Concerns includedbehavioural effects in children, allergic reactions, genotoxicity and possible carcinogenicity......Aryl azo compounds are widely used as colorants (azo dyes) in a wide range of products including textiles, leather, paper, cosmetics, pharmaceuticals and food.As part of its systematic re-evaluation of food additives, the European Food Safety Authority (EFSA) has carried out new risk assessments...

Food Color Induced Hepatotoxicity in Swiss Albino Rats, Rattus norvegicus

OpenAIRE

Saxena, Beenam; Sharma, Shiv

2015-01-01

Objective: Certain dietary constituents can induce toxicity and play a critical role in the development of several hepatic disorders. Tartrazine, metanil yellow and sunset yellow are widely used azo dyes in food products, so the present study is aimed to investigate the food color induced hepatotoxicity in Swiss albino rats. Materials and Methods: Swiss albino rats were divided into four groups, each group having six animals. Group I served as control, Group II, Group III and Group IV were ad...

Color-Coded Front-of-Pack Nutrition Labels—An Option for US Packaged Foods?

Science.gov (United States)

Dunford, Elizabeth K.; Poti, Jennifer M.; Xavier, Dagan; Webster, Jacqui L.; Taillie, Lindsey Smith

2017-01-01

The implementation of a standardized front-of-pack-labelling (FoPL) scheme would likely be a useful tool for many consumers trying to improve the healthfulness of their diets. Our objective was to examine what the traffic light labelling scheme would look like if implemented in the US. Data were extracted from Label Insight’s Open Access branded food database in 2017. Nutrient levels and the proportion of products classified as “Red” (High), “Amber” (Medium) or “Green” (Low) in total fat, saturated fat, total sugar and sodium for food and beverage items were examined. The proportion of products in each category that had each possible combination of traffic light colors, and met the aggregate score for “healthy” was examined. Out of 175,198 products, >50% of all US packaged foods received a “Red” rating for total sugar and sodium. “Confectionery” had the highest mean total sugar (51.9 g/100 g) and “Meat and meat alternatives” the highest mean sodium (781 mg/100 g). The most common traffic light label combination was “Red” for total fat, saturated fat and sodium and “Green” for sugar. Only 30.1% of products were considered “healthy”. A wide variety (n = 80) of traffic light color combinations were observed. A color coded traffic light scheme appears to be an option for implementation across the US packaged food supply to support consumers in making healthier food choices. PMID:28489037

Color Stability of Enamel following Different Acid Etching and Color Exposure Times

Directory of Open Access Journals (Sweden)

Arezoo Jahanbin

2014-06-01

Full Text Available Background and aims. The aim of this study was to evaluate the effect of different etching times on enamel color stability after immediate versus delayed exposure to colored artificial saliva (CAS. Materials and methods. Human first premolars were divided into five groups of twenty. A colorimeter was used according to the CIE system on the mid-buccal and mid-lingual surfaces to evaluate initial tooth color. Samples in group A remained unetched. In groups B to E, buccal and lingual surfaces were initially etched with phosphoric acid for 15 and 60 seconds, respectively. Then, the samples in groups A and C were immersed in colored artificial saliva (cola+saliva. In group B, the teeth were immersed in simple artificial saliva (AS. Samples in groups D and E were immersed in AS for 24 and 72 hours, respectively before being immersed in colored AS. The teeth were immersed for one month in each solution before color measurement. During the test period, the teeth were retrieved from the staining solution and stored in AS for five minutes. This was repeated 60 times. Color changes of buccal and lingual surfaces were calculated. Kruskal-Wallis and Wilcoxon tests were used for statistical analysis (α ≤ 0.05. Results. There were no significant differences between the groups in term of ΔE of buccal (P = 0.148 and lingual surfaces (P = 0.73. Conclusion. Extended time of etching did not result in significant enamel color change. Immediate and delayed exposure of etched enamel to staining solutions did not result in clinically detectable tooth color changes.

Histological and histochemical studies on liver of rat subjected to synergistic effect of natural and synthetic food colorants and/or gamma irradiation

International Nuclear Information System (INIS)

Soliman, O.; Hafez, M. N.; Abd El Maguid, A.

2007-01-01

The present work has been carried out to detect some histological and histochemical changes in the liver of albino rats after oral administration of a mixture of the synthetic food colorants tartrazine and brilliant blue and/ or gamma-irradiation (5 Gy). The possible ameliorative effect of the natural food colorant beta-carotene (30 mg/ kg body wt) orally administered with the synthetic food colorants tartrazine and brilliant blue and irradiation was evaluated. Rats were divided into five groups: 1- Control group. 2- Group received a food colorant mixture of tartrazine and brilliant blue (100 mg/ kg body wt). 3- Group received gamma-irradiation at 5 Gy. 4-Animals received the food colorant mixture for 2 weeks and were irradiated. 5- Animals received beta-carotene (30 mg/ kg body wt) with the food colorant mixture for 2 weeks and were then irradiated (5 Gy). Administration of tartrazine and brilliant blue caused histopathological and histochemical changes in the liver of rat manifested by haemorrhage, vacuolar degeneration of hepatocytes, dilatation of blood sinusoids, scattered necrotic areas and a decrease in the mucopolysaccharides content. The radiation caused infiltration of inflammatory cells in the portal area, necrosis with pyknosis and karyolysis of nuclei and a decrease in the mucopolysaccharide content of hepatic cells 1 and 3 days post-irradiation. The present work also showed that the natural food colorant beta-carotene reduced the toxicity of the synthetic food colorants tartrazine and brilliant blue and gamma-irradiation when the natural pigment was given together with the synthetic dyes used as food additives. In conclusion, synthetic food colours and/ or radiation induced histopathological and histochemical disturbances in rats. On the other hand, administration of the natural food colorant beta-carotene had a significant protective role against the damaging effects induced by these synthetic colours mixture

Analysis of the Influence of Food Colorings in Esthetic Orthodontic Elastomeric Ligatures.

Science.gov (United States)

Dias da Silva, Vanessa; de Lima, Eduardo Martinelli S; Dias, Caroline; Osório, Leandro Berni

2016-01-01

The purpose of this study was to evaluate in vitro the color changes of esthetic orthodontic elastomeric ligatures of different shades when exposed to four food colorings commonly found in the diet of patients. The sample consisted of esthetic orthodontic elastomeric ligatures in the colors pearl, pearl blue, pearl white and colorless, which were immersed for 72 hours in five different solutions: distilled water (control group), coffee, tea, Coca-Cola ® and wine. The color changes of the esthetic orthodontic elastomeric ligatures were measured with the aid of a spectrophotometer, at T1 - as provided by the manufacturer; and T2 - after colorings process. The results indicated that the esthetic orthodontic elastomeric ligatures of all initial hues are susceptible to pigmentation. Among the evaluated colors, all changed the finished look and the color of the samples tested. In ascending order, the color of the samples was as follows: distilled water, Coca-Cola ® , black tea, wine and coffee. The substances that have a greater potential for pigmentation in esthetic orthodontic elastomeric ligatures were black tea, wine and coffee, respectively. All shades of esthetic orthodontic elastomeric ligatures are susceptible to color change.

The role of color sorting machine in reducing food safety risks

Directory of Open Access Journals (Sweden)

Eleonora Kecskes-Nagy

2016-07-01

Full Text Available It is the very difficult problem how we can decrease food safety risks in the product, which was polluted in process of cropping. According to professional literature almost the prevention is considered as an exclusive method to keep below safe level the content of DON toxin. The source of food safety in food chain is that the primary products suit the food safety requirements. It is a very difficult or sometimes it is not possible to correct food safety risk factors - which got into the products during cultivation - in the course of processing. Such factor is fusariotoxin in fodder and bread wheat. DON toxin is the most frequent toxin in cereals. The objective of the searching was to investigate, if it is possible to decrease DON toxin content of durum wheat and to minimize the food safety risk by application milling technology with good production practice and technological conditions. The samples were taken in the first phase of milling technology just before and after color sorting. According to measuring results Sortex Z+ optical sorting decreased DON toxin content of wheat. This mean that the food safety risks can be reduced by Sortex Z+ optical sorting machine. Our experiments proved if there is color sorting in the cleaning process preceding the milling of wheat then a part of the grain of wheat infected by Fusarium sp. can be selected. This improves the food safety parameters of given lot of wheat and decrease the toxin content. The flour made from contaminated grains of wheat can be a serious food safety risk. We would like to support scientifically the technical development of milling technology with our experimental data. Normal 0 21 false false false HU X-NONE X-NONE MicrosoftInternetExplorer4

In vitro color stability of provisional restorative materials

Directory of Open Access Journals (Sweden)

Hamid Jalali

2012-01-01

Aims: The purpose of this study was to investigate the effect of tea on provisional restorative materials. Setting and Design: This study was designed to measure the degree of color change of three acrylic resin provisional materials, before and after immersion in artificial saliva and artificial saliva-tea solution for 2 and 4 weeks. Materials and Methods : Three types of acrylic provisional materials (duralay, tempron, acropars TRP, were studied. Twenty disks (20±0.1 mm by 2±0.05 mm were fabricated from each material. Specimens were polished with acrylic bur using pumice and diamond polishing paste. Base line color was measured using a spectrophotometer. Ten disks were stored in artificial saliva and 10 were stored in a solution of artificial saliva and tea at room temperature. Color measurements were made after 2 and 4 weeks of immersion. Statistical analysis used: Differences in color changes were compared by two way ANOVA, across the six groups, followed by a Turkey-Kramer′s multiple comparison test. Results: For specimens immersed in artificial saliva, the color change of methyl methacrylate materials; duralay (ΔE=4.94 and tempron (ΔE=6.54, was significantly more than butyl methacrylate material; acropars (ΔE=4.10. After immersion in an artificial saliva- tea solution, tempron exhibited less color change (ΔE=8.50 compared to duralay (ΔE=10.93 and acropars (ΔE=15.64. Conclusion: Color stability of methyl methacrylate is higher than butyl methacrylates so if provisional materials are used for extended periods of time; tempron is preferred.

Willingness to purchase Genetically Modified food: an analysis applying artificial Neural Networks

OpenAIRE

Salazar-Ordóñez, M.; Rodríguez-Entrena, M.; Becerra-Alonso, D.

2014-01-01

Findings about consumer decision-making process regarding GM food purchase remain mixed and are inconclusive. This paper offers a model which classifies willingness to purchase GM food, using data from 399 surveys in Southern Spain. Willingness to purchase has been measured using three dichotomous questions and classification, based on attitudinal, cognitive and socio-demographic factors, has been made by an artificial neural network model. The results show 74% accuracy to forecast the willin...

Relationship between color and tannin content in sorghum grain: application of image analysis and artificial neural network

Directory of Open Access Journals (Sweden)

M Sedghi

2012-03-01

Full Text Available The relationship between sorghum grain color and tannin content was reported in several references. In this study, 33 phenotypes of sorghum grain differing in seed characteristics were collected and analyzed by Folin-Ciocalteu method. A computer image analysis method was used to determine the color characteristics of all 33 sorghum phenotypes. Two methods of multiple linear regression and artificial neural network (ANN models were developed to describe tannin content in sorghum grain from three input parameters of color characteristics. The goodness of fit of the models was tested using R², MS error, and bias. The computer image analysis technique was a suitable method to estimate tannin through sorghum grain color strength. Therefore, the color quality of the samples was described according three color parameters: L* (lightness, a* (redness - from green to red and b* (blueness - from blue to yellow. The developed regression and ANN models showed a strong relationship between color and tannin content of samples. The goodness of fit (in terms of R², which corresponds to training the ANN model, showed higher accuracy of prediction of ANN compared with the equation established by the regression method (0.96 vs. 0.88. The ANN models in term of MS error showed lower residuals distribution than that of regression model (0.002 vs. 0.006. The platform of computer image analysis technique and ANN-based model may be used to estimate the tannin content of sorghum.

Use of artificial substrates of different colors for oviposition by the brown stink bug Euschistus heros (Hemiptera, Pentatomidae

Directory of Open Access Journals (Sweden)

Diones Krinski

2013-09-01

Full Text Available Aiming to contribute to a rearing methodology for the brown stink bug, Euschistus heros, in the laboratory, we evaluated oviposition on artificial substrates of different colors. During six days, oviposition was evaluated daily, by counting the total number of eggs, number of clutches, and eggs/clutch. Females laid 12,463 eggs, in 1,677 clutches, resulting in an average of 7.28 ± 0.44 eggs/clutch. Black, brown, and green felt had the most eggs and clutches. The results demonstrated that many colors are suitable as oviposition substrate for E. heros, providing information for the mass rearing of this insect.

An Empirical Analysis of United States Consumers' Concerns about Eight Food Production and Processing Technologies

OpenAIRE

Hwang, Yun Jae; Roe, Brian E.; Teisl, Mario F.

2005-01-01

For a representative sample of U.S. consumers, we rank, correlate and explain ratings of concern toward eight food production and processing technologies (antibiotics, pesticides, artificial growth hormones, genetic modification, irradiation, artificial colors/flavors, pasteurization, and preservatives). Concern is highest for pesticides and hormones, followed by concern toward antibiotics, genetic modification and irradiation. We document standard relationships between many demographic, econ...

Alteration of blue pigment in artificial iris in ocular prosthesis: effect of paint, drying method and artificial aging.

Science.gov (United States)

Goiato, Marcelo Coelho; Fernandes, Aline Úrsula Rocha; dos Santos, Daniela Micheline; Hadadd, Marcela Filié; Moreno, Amália; Pesqueira, Aldiéris Alves

2011-02-01

The artificial iris is the structure responsible for the dissimulation and aesthetics of ocular prosthesis. The objective of the present study was to evaluate the color stability of artificial iris of microwaveable polymerized ocular prosthesis, as a function of paint type, drying method and accelerated aging. A total of 40 discs of microwaveable polymerized acrylic resin were fabricated, and divided according to the blue paint type (n = 5): hydrosoluble acrylic, nitrocellulose automotive, hydrosoluble gouache and oil paints. Paints where dried either at natural or at infrared light bulb method. Each specimen was constituted of one disc in colorless acrylic resin and another colored with a basic sclera pigment. Painting was performed in one surface of one of the discs. The specimens were submitted to an artificial aging chamber under ultraviolet light, during 1008 h. A reflective spectrophotometer was used to evaluate color changes. Data were evaluated by 3-way repeated-measures ANOVA and the Tukey HSD test (α = 0.05). All paints suffered color alteration. The oil paint presented the highest color resistance to artificial aging regardless of drying method. Copyright © 2010 British Contact Lens Association. Published by Elsevier Ltd. All rights reserved.

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.

Science.gov (United States)

Khoo, Hock Eng; Azlan, Azrina; Tang, Sou Teng; Lim, See Meng

2017-01-01

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations : CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor.

In vitro color stability of provisional restorative materials.

Science.gov (United States)

Jalali, Hamid; Dorriz, Hassan; Hoseinkhezri, Farzaneh; Emadian Razavi, S F

2012-01-01

Discoloration of provisional restorations can result in esthetic problems which are critically important in, for example, anterior areas and may compromise the acceptability of the restoration. The purpose of this study was to investigate the effect of tea on provisional restorative materials. This study was designed to measure the degree of color change of three acrylic resin provisional materials, before and after immersion in artificial saliva and artificial saliva-tea solution for 2 and 4 weeks. Three types of acrylic provisional materials (duralay, tempron, acropars TRP), were studied. Twenty disks (20 ± 0.1 mm by 2 ± 0.05 mm) were fabricated from each material. Specimens were polished with acrylic bur using pumice and diamond polishing paste. Base line color was measured using a spectrophotometer. Ten disks were stored in artificial saliva and 10 were stored in a solution of artificial saliva and tea at room temperature. Color measurements were made after 2 and 4 weeks of immersion. Differences in color changes were compared by two way ANOVA, across the six groups, followed by a Turkey-Kramer's multiple comparison test. For specimens immersed in artificial saliva, the color change of methyl methacrylate materials; duralay (ΔE=4.94) and tempron (ΔE=6.54), was significantly more than butyl methacrylate material; acropars (ΔE=4.10). After immersion in an artificial saliva- tea solution, tempron exhibited less color change (ΔE=8.50) compared to duralay (ΔE=10.93) and acropars (ΔE=15.64). Color stability of methyl methacrylate is higher than butyl methacrylates so if provisional materials are used for extended periods of time; tempron is preferred.

Impaired color naming of food and body shape words: weight phobia or distinct affective state?

Science.gov (United States)

Green, M W; Elliman, N A; Rogers, P J; Welch, D A

1997-01-01

The current study investigated whether a concern with body shape and weight represents a distinct affective state, or whether it is better conceptualized as a highly specific form of anxiety. The color-naming performance of women with a high Drive for Thinness score was examined under three experimental conditions: when a photograph of chocolate was present, when actual chocolate was present, and a control condition. High Drive for Thinness subjects demonstrated relatively impaired color naming of body shape words in the picture condition, but not in the food or control conditions. Although there was a significant impairment in the color naming of food words, this was unaffected by condition or degree of Drive for Thinness. The results are interpreted as supporting an analogy between weight/body shape concerns and subclinical phobic anxiety.

Color me healthy: food diversity in school community gardens in two rapidly urbanising Australian cities.

Science.gov (United States)

Guitart, Daniela A; Pickering, Catherine M; Byrne, Jason A

2014-03-01

Community garden research has focused on social aspects of gardens, neglecting systematic analysis of what food is grown. Yet agrodiversity within community gardens may provide health benefits. Diverse fruit and vegetables provide nutritional benefits, including vitamins, minerals and phytochemicals. This paper reports research that investigated the agro-biodiversity of school-based community gardens in Brisbane and Gold Coast cities, Australia. Common motivations for establishing these gardens were education, health and environmental sustainability. The 23 gardens assessed contained 234 food plants, ranging from 7 to 132 plant types per garden. This included 142 fruits and vegetables. The nutritional diversity of fruits and vegetable plants was examined through a color classification system. All gardens grew fruits and vegetables from at least four food color groups, and 75% of the gardens grew plants from all seven color groups. As places with high agrodiversity, and related nutritional diversity, some school community gardens can provide children with exposure to a healthy range of fruit and vegetables, with potential flow-on health benefits. Copyright © 2014 Elsevier Ltd. All rights reserved.

Simultaneous determination of color additives tartrazine and allura red in food products by digital image analysis.

Science.gov (United States)

Vidal, Maider; Garcia-Arrona, Rosa; Bordagaray, Ane; Ostra, Miren; Albizu, Gorka

2018-07-01

A method based on digital image is described to quantify tartrazine (E102), yellow, and allura red (E129) colorants in food samples. HPLC is the habitual method of reference used for colorant separation and quantification, but it is expensive, time-consuming and it uses solvents, sometimes toxic. By a flatbed scanner, which can be found in most laboratories, images of mixtures of colorants can be taken in microtitration plates. Only 400 µL of sample are necessary and up to 92 samples can be measured together in the same image acquisition. A simple-to-obtain color fingerprint is obtained by converting the original RGB image into other color spaces and individual PLS models are built for each colorant. In this study, root mean square errors of 3.3 and 3.0 for tartrazine and 1.1 and 1.2 for allura red have been obtained for cross-validation and external validation respectively. Results for repeatability and reproducibility are under 12%. These results are slightly worse but comparable to the ones obtained by HPLC. The applicability of both methodologies to real food samples has proven to give the same result, even in the presence of a high concentration of an interfering species, provided that this interference is included in the image analysis calibration model. Considering the colorant content found in most samples this should not be a problem though and, in consequence, the method could be extended to different food products. Values of LODs of 1.8 mg L -1 and 0.6 mg L -1 for tartrazine and allura red have been obtained by image analysis. Copyright © 2018 Elsevier B.V. All rights reserved.

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... One Use Facts About Colored Contacts and Halloween Safety Colored Contact Lens Facts Over-the-Counter Costume ... new application of artificial intelligence shows whether a patient’s eyes point to high blood pressure or risk ...

Functional groupings and food web of an artificial reef used for sea cucumber aquaculture in northern China

Science.gov (United States)

Xu, Qinzeng; Zhang, Libin; Zhang, Tao; Zhang, Xuelei; Yang, Hongsheng

2017-01-01

Artificial reef is considered as a useful tool to remodel habitats in coastal and estuarine area. Some artificial reefs (ARs) were conducted in Shandong Peninsula for sea cucumber Apostichopus japonicus integrated multi-trophic aquaculture (IMTA). Little is known about the main feeding type and food resources of living organisms in this IMTA ecosystem. Neither is the information about other animals competing food with A. japonicus. Functional group (FG) and their food resources of mobile organisms and epifauna in ARs area were investigated. There were three types of food resources and five FGs within two trophic levels in studied area. Particle organic matter (POM), seaweed detritus and sediment were considered to be the main food resources. The first three FGs were primary consumers and were mainly epifauna, while the other two FGs were secondary consumers. FG 1 species were filter feeders, and group 2 was all deposit feeders and A. japonicus was in this group. FG 2 contained few species and this indicated that A. japonicus had few food competitors. FG 3 contained most epifauna species which were detritus feeders and this result implied that the artificial oyster shell reed can retain detritus effectively. The food sources of group 4 were complex. Species of group 5, mostly fish, occupied the top trophic level and fed primarily on species of FG 1 and FG 2. This kind of ARs can retain detritus effectively and provide suitable habitat to epifauna and surrounding natural fauna community.

Toxic effects of some synthetic food colorants and/or flavor additives on male rats.

Science.gov (United States)

El-Wahab, Hanan Mohamed Fathy Abd; Moram, Gehan Salah El-Deen

2013-03-01

The objective of the present work was to evaluate the broadest toxic effect of some synthetic additives of colorants and/or flavors on different body organs and metabolic aspects in rats. A number of chemical food color and flavor additives are routinely added during processing to improve the aesthetic appearance of the dietary items. However, many of them are toxic after prolonged use. In this experiment, a total of 100 male albino rats of Spargue Dawley strain were divided into 10 groups: G(1) was fed basal diet and served as control, G(2): basal diet + Brilliant blue (blue dye, No. 2, 124 mg/kg diet), G(3): basal diet + carmoisine (red dye, No. 3, 70 mg/kg diet), G(4): basal diet + tartrazine (yellow dye, FD & C yellow No. 5, 75 mg/kg diet), G(5): basal diet + trans-anethole (4.5 g/kg diet) G(6): basal diet + propylene glycol (0.25 g/kg diet), G(7): basal diet + vanillin(1.25 g/kg diet), G(8): basal diet + Brilliant blue + propylene glycol, G(9): basal diet + carmoisine + trans-anethole, G(10): basal diet + tartrazine + vanillin for 42 successive days. All food colorants mixed with or without flavor additives induced a significant decrease in body weight, hemoglobin concentration and red blood cell count. Also there was a significant decrease in reduced glutathione content; glutathione-S-transferase and superoxide dismutase activities in both blood and liver compared to control group. On the other hand, a significant increase in serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase activities, bilirubin, urea, creatinine, total protein and albumin were observed in all test groups when compared to control group. Finally, it is advisable to limit the uses of these food colorants and/or food flavor additives especially those used by children.

Meta-Analysis of Attention-Deficit/Hyperactivity Disorder or Attention-Deficit/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives

Science.gov (United States)

Nigg, Joel T.; Lewis, Kara; Edinger, Tracy; Falk, Michael

2015-01-01

Objective The role of diet and of food colors in attention-deficit/hyperactivity disorder (ADHD) or its symptoms warrants updated quantitative meta-analysis, in light of recent divergent policy in Europe and the United States. Method Studies were identified through a literature search using the PubMed, Cochrane Library, and PsycNET databases through February 2011. Twenty-four publications met inclusion criteria for synthetic food colors; 10 additional studies informed analysis of dietary restriction. A random-effects meta-analytic model generated summary effect sizes. Results Restriction diets reduced ADHD symptoms at an effect of g = 0.29 (95% CI, 0.07–0.53). For food colors, parent reports yielded an effect size of g = 0.18 (95% CI, 0.08–0.24; p = .0007), which decreased to 0.12 (95% CI, 0.01–0.23; p attention, the summary effect size was 0.27 (95% CI = 0.07–0.47; p = .007) and survived correction. An estimated 8% of children with ADHD may have symptoms related to synthetic food colors. Conclusions A restriction diet benefits some children with ADHD. Effects of food colors were notable were but susceptible to publication bias or were derived from small, nongeneralizable samples. Renewed investigation of diet and ADHD is warranted. PMID:22176942

What Type of Food Can Older Adults Masticate?: Evaluation of Mastication Performance Using Color-Changeable Chewing Gum.

Science.gov (United States)

Wada, Shinichi; Kawate, Nobuyuki; Mizuma, Masazumi

2017-10-01

This study determines if older adults can masticate regular foods via a simple test conducted using a color-changeable chewing gum. Seventy-nine consecutive inpatients of our clinic receiving rehabilitation and general medicine were assessed for eligibility. The inclusion criterion was >65 years. Thirty patients consented to participate. The main outcome variable was the food bolus texture at the swallowing threshold for five regular foods. The main explanatory variable was the a* value of the color-changeable chewing gum after 120 s of chewing (a* represents the degree of color between red and green, and a positive a* value indicates red). The mean age ± standard deviation of the participants was 81.6 ± 8.6 years, and 40% were men. Participants being able to prepare the food with suitable texture for swallowing was positively associated with the a* values in boiled rice, ginger-fried pork loin, boiled fish-paste, and rice cracker (Crude OR 1.18, 1.15, 1.17, and 1.50; P chewing gum is not only useful but also extremely practical, even for older adults in a wide range of settings, including an individual's home. This approach would lead to a reduction in unnecessary mechanically altered or pureed food for older adults who can eat pureed food and safely provide palatable food.

Interaction between staining and degradation of a composite resin in contact with colored foods

Directory of Open Access Journals (Sweden)

Debora Soares-Geraldo

2011-08-01

Full Text Available Composite resins might be susceptible to degradation and staining when in contact with some foods and drinks. This study evaluated color alteration and changes in microhardness of a microhybrid composite after immersion in different colored foods and determined whether there was a correlation between these two variables. Eighty composite disks were randomly divided into 8 experimental groups (n = 10: kept dry; deionized water; orange juice; passion fruit juice; grape juice; ketchup; mustard and soy sauce. The disks were individually immersed in their respective test substance at 37 ºC, for a period of 28 days. Superficial analysis of the disk specimens was performed by taking microhardness measurements (Vickers, 50 g load for 45 seconds and color alterations were determined with a spectrophotometer (CINTRA 10- using a CIEL*a*b* system, 400-700 nm wavelength, illuminant d65 and standard observer of 2º at the following times: baseline (before immersion, 1, 7, 14, 21 and 28 days. Results were analyzed by ANOVA and Tukey's test (p < 0.05. Both variables were also submitted to Pearson's correlation test (p < 0.05. The passion fruit group underwent the greatest microhardness change, while the mustard group suffered the greatest color alteration. Significant positive correlation was found between the two variables for the groups deionized water, grape juice, soy sauce and ketchup. Not all color alteration could be associated with surface degradation.

[Expansion of the range of anthocyanin food colorants from unconventional vegetal primary products].

Science.gov (United States)

Vetrov, M Yu; Akishin, D V; Akimov, M Yu; Vinnitskaya, V F

2016-01-01

The purpose of work to study the content of anthocyanins and other biologically active substances in residues of fruits of Sanberri from receivingjuice and mash. It is established that residues contained over 70% solids, more than 60% of dietary fiber, to 55.4 mg/% of ascorbic acid and up to 90.0 mg/% of anthocyanins. Furthermore, they possessed high antioxidant activity (156.8-399.4 mg/% dihydroquercetin equivalent) that allowed to recommend them as raw materials for receiving natural food colorants. The concentrated food dye from Sanberri's residue (50-51% soluble solids) had intensive color varying from dark-violet (at acidity of 1.0%) to claret-red (at acidity of 3.0%), possessed high antioxidant activity (1308.2-2223.5 mg/%) and contained a large amount of anthocyanins (666-976 mg/%).

76 FR 71248 - Animal Food Labeling; Declaration of Certifiable Color Additives

Science.gov (United States)

2011-11-17

... survey of pet food products for dogs, cats, rabbits, and guinea pigs, however, found that only 13 of the... change the wording of their labels. Animal feeds for a limited number of production animals, such as... assumptions on the use of color additives in animal feeds for production animals in general, and in particular...

Statement Summarizing Research Findings on the Issue of the Relationship Between Food-Additive-Free Diets and Hyperkinesis in Children.

Science.gov (United States)

Lipton, Morris; Wender, Esther

The National Advisory Committee on Hyperkinesis and Food Additives paper summarized some research findings on the issue of the relationship between food-additive-free diets and hyperkinesis in children. Based on several challenge studies, it is concluded that the evidence generally refutes Dr. B. F. Feingold's claim that artificial colorings in…

Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale

DEFF Research Database (Denmark)

Mapari, Sameer Shamsuddin; Meyer, Anne S.; Thrane, Ulf

2009-01-01

Background: Colorants derived from natural sources look set to overtake synthetic colorants in market value as manufacturers continue to meet the rising demand for clean label ingredients-particularly in food applications. Many ascomycetous fungi naturally synthesize and secrete pigments and thus...... has not yet been examined in detail. In addition, 4 out of the 10 chemotaxonomically selected promising Penicillium strains were shown to produce extracellular pigments in the liquid media using a solid support indicating future cell factory possibilities for polyketide natural food colorants....... provide readily available additional and/or alternative sources of natural colorants that are independent of agro-climatic conditions. With an appropriately selected fungus; using in particular chemotaxonomy as a guide, the fungal natural colorants could be produced in high yields by using the optimized...

Artificial Hydration and Nutrition

Science.gov (United States)

... Crisis Situations Pets and Animals myhealthfinder Food and Nutrition Healthy Food Choices Weight Loss and Diet Plans ... Your Health Resources Healthcare Management Artificial Hydration and Nutrition Artificial Hydration and Nutrition Share Print Patients who ...

For fashion and health (coloring of gems)

International Nuclear Information System (INIS)

Umeda, Iwao

1998-01-01

Artificial coloration of colorless jewel grade diamonds can be made by fast neutron irradiation using a research reactor or high energy electron beam bombardment by a linear accelerator. The irradiated color diamonds are from blue to green. After irradiation, the blue-green diamonds change color to yellow or orange by subsequent annealing using an electric furnace. The colored diamond hue depends on the treatment conditions. Fancy hue can be produced under some suitable conditions. Some special absorption bands in the spectrum obtained by a spectrophotometer can discriminate artificially colored diamonds from natural fancy color diamonds. Diamonds become to be radioactive immediately after irradiation by a reactor, but the radioactivity decay rapidly and become safe after a month. Some imported gems without diamond as blue topaz etc. are sometimes discovered to be radioactive artificially. Cultured pearls are covered by 0.4 mm thick nacreous layer on the pearl nucleus made of fresh-water unionidae thick shell. White pearls turn color to silver by 60 Co γ-ray irradiation. The pearl nucleus contained Mn turns color to brown by irradiation and absorbs red light from reflection on the surface, whereas the nacreous layer is little color change by irradiation because of small quantity of Mn and remains the luster. White pearls turn beautiful blue-silver of like natural color pearls seemingly, by γ-ray irradiation in suitable solution. Cubic zirconia made from ZrO 2 is a man-made colorless crystal looked like a diamond. The crystals turn color to orange by irradiation. (J.P.N)

Plants and mushrooms as sources of bio-based food coloring, preserving and bioactive agents

OpenAIRE

Ferreira, Isabel C.F.R.

2018-01-01

Food additives have been used for thousands of years to enhance food properties, safety and appearance. Nevertheless, several of the worldwide used artificial additives have been related to potential toxic and allergenic effects to the consumers, which has been justifying the growing interest in additives of natural origin that provide colouring, preserving, and bioactive properties to foodstuff without hazardous effects [1]. In this context, several plants and mushrooms have been...

Cytogenetic evaluation and DNA interaction studies of the food colorants amaranth, erythrosine and tartrazine.

Science.gov (United States)

Mpountoukas, Panagiotis; Pantazaki, Anastasia; Kostareli, Efterpi; Christodoulou, Pantelitsa; Kareli, Dimitra; Poliliou, Stamatia; Mourelatos, Costas; Lambropoulou, Vasso; Lialiaris, Theodore

2010-10-01

Food coloring agents, amaranth, erythrosine and tartrazine have been tested at 0.02-8mM in human peripheral blood cells in vitro, in order to investigate their genotoxic, cytotoxic and cytostatic potential. Amaranth at the highest concentration (8mM) demonstrates high genotoxicity, cytostaticity and cytotoxicity. The frequency of SCEs/cell was increased 1.7 times over the control level. Additionally, erythrosine at 8, 4 and 2mM shows a high cytotoxicity and cytostaticity. Finally, tartrazine seems to be toxic at 8 and 4mM. No signs of genotoxicity were observed. Reversely, tartrazine showed cytotoxicity at 1 and 2mM. Furthermore, spectroscopic titration studies for the interaction of these food additives with DNA showed that these dyes bind to calf thymus DNA and distinct isosbestic points are observed clearly suggesting binding of the dyes to DNA. Additionally DNA electrophoretic mobility experiments showed that these colorants are obviously capable for strong binding to linear dsDNA causing its degradation. PCR amplification of all DNA fragments (which previously were pre-treated with three different concentrations of the colorants, extracted from agarose gel after separation and then purified), seems to be attenuated with a manner dye concentration-dependent reflecting in a delayed electrophoretic mobility due to the possible binding of some molecules of the dyes. Evaluation of the data and curves were obtained after quantitative and qualitative analysis of the lanes of the gel by an analyzer computer program. Our results indicate that these food colorants had a toxic potential to human lymphocytes in vitro and it seems that they bind directly to DNA. Copyright (c) 2010 Elsevier Ltd. All rights reserved.

Effect of opacifiers and UV absorbers on pigmented maxillofacial silicone elastomer, part 1: color stability after artificial aging.

Science.gov (United States)

Han, Ying; Powers, John M; Kiat-Amnuay, Sudarat

2013-06-01

Much dissatisfaction with the color instability and reduced lifetime of extraoral maxillofacial prostheses due to degradation has been reported. The purpose of this study was to compare the effect of a UV mineral-based light protecting agent (LP) on the color stability of pigmented maxillofacial silicone elastomer MDX-4210/Type A after artificial aging to 2 widely used opacifiers. Forty-five groups were established (n=225 total). Three different types of opacifiers (LP, titanium white dry pigment [TW], or silicone intrinsic white [SW]) were added to silicone MDX-4210/type A at 3 concentrations (5%, 10%, or 15%) and subsequently combined with each of 5 colors (no pigments [control], red, blue, yellow, or mixed pigments). Artists' oil pigment was used with LP and TW, while intrinsic silicone pigment was used to color SW. Before and after an energy exposure of 450 kJ/m(2), CIE L*a*b* values were measured with a spectrophotometer. The CIELAB 50:50% perceptibility (ΔE*=1.1) and acceptability threshold (ΔE*=3.0) were used to interpret color changes (ΔE*). Color differences after aging were subjected to 3-way ANOVA. Means were compared by the Fisher PLSD intervals at α=.05. The ΔE* values of all groups were below the acceptability threshold of ΔE*=3.0, except for the control group of SW at 10%, which showed the greatest color change (ΔE*=3.1). When mixed pigment groups were considered, at 5% concentration, LP showed the smallest color change, followed by SW and TW (P.05); at 15%, LP showed the smallest color change, followed by TW and SW (P<.05). All 3 opacifiers at all concentrations protected pigmented silicone MDX4-4210/Type A from color degradation. The LP group showed the smallest color changes. Copyright © 2013 The Editorial Council of the Journal of Prosthetic Dentistry. Published by Mosby, Inc. All rights reserved.

Determination of food colorants in a wide variety of food matrices by microemulsion electrokinetic capillary chromatography. Considerations on the found concentrations and regulated consumption limits.

Science.gov (United States)

Bordagaray, Ane; Garcia-Arrona, Rosa; Vidal, Maider; Ostra, Miren

2018-10-01

Color additives are used widely by the food industry to confer a desirable appearance. Some of the most used colorants (Tartrazine (E102), Sunset Yellow (E110), Red Allure (E129) and Blue Brilliant (E133)) were determined in this study using microemulsion electrokinetic capillary chromatography (MEEKC). Regression coefficients were greater than 0.9981; intra- and inter-day precisions, in terms of percentage RSD, were less than 7.01% and 8.55%, respectively; recoveries were between 90 and 100% in most cases. LODs and LOQs ranged from 0.24 to 1.21 mg L -1 and from 0.80 to 4.03 mg L -1 , respectively. Moreover, MEEKC consumed less solvent than HPLC, making the analysis more environmentally friendly. The proposed method is suitable for the determination of colorants in a wide variety of foods. Results showed that consumers should be aware of colorants to avoid consumption exceeding recommended amounts. Copyright © 2018 Elsevier Ltd. All rights reserved.

Genome Sequence of Talaromyces atroroseus, Which Produces Red Colorants for the Food Industry

DEFF Research Database (Denmark)

Thrane, Ulf; Rasmussen, Kasper Bøwig; Petersen, Bent

2017-01-01

Talaromyces atroroseus is a known producer of Monascus colorants suitable for the food industry. Furthermore, genetic tools have been established that facilitate elucidation and engineering of its biosynthetic pathways. Here, we report the draft genome of a potential fungal cell factory, T...

A simple and rapid chromatographic method to determine unauthorized basic colorants (rhodamine B, auramine O, and pararosaniline) in processed foods.

Science.gov (United States)

Tatebe, Chiye; Zhong, Xining; Ohtsuki, Takashi; Kubota, Hiroki; Sato, Kyoko; Akiyama, Hiroshi

2014-09-01

A simple and rapid high-performance liquid chromatography (HPLC) method to determine basic colorants such as pararosaniline (PA), auramine O (AO), and rhodamine B (RB) in various processed foods was developed. Linearity of the calibration curves ranged from 0.05 to 50 μg/mL for PA and 0.05-100 μg/mL for AO and RB. The detection and quantification limits (LOD and LOQ) of the basic colorants, which were evaluated as signal-to-noise ratios of 3 for LOD and 10 for LOQ, ranged from 0.0125 to 0.05 and 0.025 to 0.125 μg/g, respectively. The recoveries and relative standard deviations of three basic colorants in six processed foods, namely, chili sauce, curry paste, gochujang (hot pepper paste), tandoori chicken (roasted chicken prepared with yogurt and spices), powder soup, and shrimp powder ranged from 70.2% to 102.8% and 0.8% to 8.0%, respectively. The intraday precision of the recovery test ranged from 1.7% to 4.5%, whereas the interday precision ranged from 3.7% to 7.7%. The reported method has been successfully applied to basic colorant determination in various processed foods such as fat-based food matrices (curry paste and tandoori chicken), chili products (gochujang and chili sauce), and protein-based products (shrimp powder and powder soup). Thin layer chromatography and liquid chromatography/mass spectrometry methods for the determination of basic colorants in processed foods were also developed for rapid analysis and identification, respectively. These methods are very useful for monitoring unauthorized basic colorants in inspection centers or quarantine laboratories in many countries.

Automatic food detection in egocentric images using artificial intelligence technology.

Science.gov (United States)

Jia, Wenyan; Li, Yuecheng; Qu, Ruowei; Baranowski, Thomas; Burke, Lora E; Zhang, Hong; Bai, Yicheng; Mancino, Juliet M; Xu, Guizhi; Mao, Zhi-Hong; Sun, Mingui

2018-03-26

To develop an artificial intelligence (AI)-based algorithm which can automatically detect food items from images acquired by an egocentric wearable camera for dietary assessment. To study human diet and lifestyle, large sets of egocentric images were acquired using a wearable device, called eButton, from free-living individuals. Three thousand nine hundred images containing real-world activities, which formed eButton data set 1, were manually selected from thirty subjects. eButton data set 2 contained 29 515 images acquired from a research participant in a week-long unrestricted recording. They included both food- and non-food-related real-life activities, such as dining at both home and restaurants, cooking, shopping, gardening, housekeeping chores, taking classes, gym exercise, etc. All images in these data sets were classified as food/non-food images based on their tags generated by a convolutional neural network. A cross data-set test was conducted on eButton data set 1. The overall accuracy of food detection was 91·5 and 86·4 %, respectively, when one-half of data set 1 was used for training and the other half for testing. For eButton data set 2, 74·0 % sensitivity and 87·0 % specificity were obtained if both 'food' and 'drink' were considered as food images. Alternatively, if only 'food' items were considered, the sensitivity and specificity reached 85·0 and 85·8 %, respectively. The AI technology can automatically detect foods from low-quality, wearable camera-acquired real-world egocentric images with reasonable accuracy, reducing both the burden of data processing and privacy concerns.

21 CFR 501.22 - Animal foods; labeling of spices, flavorings, colorings, and chemical preservatives.

Science.gov (United States)

2010-04-01

..., meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes... products, or fermentation products thereof, whose significant function in food is flavoring rather than... or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils...

Influence of finishing/polishing on color stability and surface roughness of composites submitted to accelerated artificial aging

Directory of Open Access Journals (Sweden)

Gustavo Da Col dos Santos Pinto

2013-01-01

Full Text Available Aim: To assess the influence of finishing/polishing procedure on color stability (ΔE and surface roughness (Ra of composites (Heliomolar and Tetric - color A2 submitted to accelerated artificial aging (AAA. Materials and Methods : Sixty test specimens were made of each composite (12 mm × 2 mm and separated into six groups (n = 10, according to the type of finishing/polishing to which they were submitted: C, control; F, tip 3195 F; FF, tip 3195 FF; FP, tip 3195 F + diamond paste; FFP, tip 3195 FF + diamond paste; SF, Sof-Lex discs. After polishing, controlled by an electromechanical system, initial color (spectrophotometer PCB 6807 BYK GARDNER and Ra (roughness meter Surfcorder SE 1700, cut-off 0.25 mm readings were taken. Next, the test specimens were submitted to the AAA procedure (C-UV Comexim for 384 hours, and at the end of this period, new color readings and R a were taken. Results: Statistical analysis [2-way analysis of variance (ANOVA, Bonferroni, P < 0.05] showed that all composites demonstrated ΔE alteration above the clinically acceptable limits, with the exception of Heliomolar composite in FP. The greatest ΔE alteration occurred for Tetric composite in SF (13.38 ± 2.10 statistically different from F and FF (P < 0.05. For Ra , Group F showed rougher samples than FF with statistically significant difference (P < 0.05. Conclusion: In spite of the surface differences, the different finishing/polishing procedures were not capable of providing color stability within the clinically acceptable limits.

Influence of finishing/polishing on color stability and surface roughness of composites submitted to accelerated artificial aging.

Science.gov (United States)

Pinto, Gustavo Da Col dos Santos; Dias, Kleber Campioni; Cruvinel, Diogo Rodrigues; Garcia, Lucas da Fonseca Roberti; Consani, Simonides; Pires-De-Souza, Fernanda de Carvalho Panzeri

2013-01-01

To assess the influence of finishing/polishing procedure on color stability (ΔE ) and surface roughness (R(a)) of composites (Heliomolar and Tetric - color A2) submitted to accelerated artificial aging (AAA). Sixty test specimens were made of each composite (12 mm × 2 mm) and separated into six groups (n = 10), according to the type of finishing/polishing to which they were submitted: C, control; F, tip 3195 F; FF, tip 3195 FF; FP, tip 3195 F + diamond paste; FFP, tip 3195 FF + diamond paste; SF, Sof-Lex discs. After polishing, controlled by an electromechanical system, initial color (spectrophotometer PCB 6807 BYK GARDNER) and R(a) (roughness meter Surfcorder SE 1700, cut-off 0.25 mm) readings were taken. Next, the test specimens were submitted to the AAA procedure (C-UV Comexim) for 384 hours, and at the end of this period, new color readings and R(a) were taken. Statistical analysis [2-way analysis of variance (ANOVA), Bonferroni, P < 0.05] showed that all composites demonstrated ΔE alteration above the clinically acceptable limits, with the exception of Heliomolar composite in FP. The greatest ΔE alteration occurred for Tetric composite in SF (13.38 ± 2.10) statistically different from F and FF (P < 0.05). For R(a), Group F showed rougher samples than FF with statistically significant difference (P < 0.05). In spite of the surface differences, the different finishing/polishing procedures were not capable of providing color stability within the clinically acceptable limits.

Food Additives and Hyperkinesis: A Controlled Double-Blind Experiment. (Includes NIE Staff Critique).

Science.gov (United States)

Conners, C. Keith; And Others

Fifteen hyperkinetic children (6-12 years old) were involved in a pilot study to test B. Feingold's hypothesis that hyperkinesis may be caused by artificial flavors and colors in food. Prior to treatment, parents and teachers completed bi-weekly questionnaires regarding each Ss' behavior both on medication (pretreatment period) and when medication…

Jagua blue derived from Genipa americana L. fruit: A natural alternative to commonly used blue food colorants?

Science.gov (United States)

Brauch, J E; Zapata-Porras, S P; Buchweitz, M; Aschoff, J K; Carle, R

2016-11-01

Due to consumers' increasing health awareness, food industry aims at replacing synthetic dyes by natural counterparts. The substitution of blue synthetic dyes is particularly challenging since current natural alternatives such as phycocyanin (Spirulina) suffer from poor stability. Jagua blue (produced from Genipa americana L. fruit) might represent a potential novel blue pigment source. However, only little is known about its color properties, and application in food systems. Therefore, the blue color and the stability of Jagua blue were assessed for the first time and compared to commonly used colorants, namely, Spirulina, brilliant blue FCF (Blue no. 1), and indigo carmine (Blue no. 2). The reaction rate of Jagua blue was independent of its concentration, confirming thermal degradation to follow first-order kinetics. Between pH 3.6 and 5.0, the color hue of Jagua blue solutions was similar to that of Blue no. 2. However, Jagua blue revealed markedly higher storage stabilities (t 1/2 =86-105days) than Blue no. 2 (t 1 /2 ≤9days) and was less susceptible to acidic pH of 3.6 (t 1 /2 =86days) than Spirulina (t 1 /2 =70days). High negative b* values (blueness) of colored gelatin gels were only obtained for Jagua blue and Spirulina, and the former exhibited higher light stabilities (t 1 /2 =15days) than Spirulina gels (t 1 /2 =4days). Our findings indicate Jagua blue to be a most promising alternative to synthetic dyes, providing relevant information regarding potential food applications. Copyright © 2016 Elsevier Ltd. All rights reserved.

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... One Use Facts About Colored Contacts and Halloween Safety Colored Contact Lens Facts Over-the-Counter Costume ... use of colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses ...

Radiation-induced coloration of xylenol blue/film containing hexachloroethane for food irradiation applications

International Nuclear Information System (INIS)

Soliman, Y.S.; Beshir, W.B.; Abdel-Fattah, A.A.; Ramy Amer Fahim; El-Anadouli, B.E.

2016-01-01

Polyvinyl butyral films mixed with xylenol blue (XB) indicator and hexachloroethane (HCE) were prepared for possible application in food irradiation. Upon γ-irradiation the films undergo visual color change from yellow (XB, pH 8) to red (XB, pH 2.8) by H + formation in the presence of HCE. The dosimetric characteristics of films containing different dye and HCE concentrations were investigated spectrophotometrically at λ max 555 nm. Radiation sensitivity is enhanced with HCE and, accordingly red color intensity. The prepared films can be applicable in dose range 0.25-10 kGy with uncertainty of dose reaching 4.45 % at 1σ. (author)

Facile Synthesis of Monodispersed Polysulfide Spheres for Building Structural Colors with High Color Visibility and Broad Viewing Angle.

Science.gov (United States)

Li, Feihu; Tang, Bingtao; Wu, Suli; Zhang, Shufen

2017-01-01

The synthesis and assembly of monodispersed colloidal spheres are currently the subject of extensive investigation to fabricate artificial structural color materials. However, artificial structural colors from general colloidal crystals still suffer from the low color visibility and strong viewing angle dependence which seriously hinder their practical application in paints, colorimetric sensors, and color displays. Herein, monodispersed polysulfide (PSF) spheres with intrinsic high refractive index (as high as 1.858) and light-absorbing characteristics are designed, synthesized through a facile polycondensation and crosslinking process between sodium disulfide and 1,2,3-trichloropropane. Owing to their high monodispersity, sufficient surface charge, and good dispersion stability, the PSF spheres can be assembled into large-scale and high-quality 3D photonic crystals. More importantly, high structural color visibility and broad viewing angle are easily achieved because the unique features of PSF can remarkably enhance the relative reflectivity and eliminate the disturbance of scattering and background light. The results of this study provide a simple and efficient strategy to create structural colors with high color visibility, which is very important for their practical application. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Establishing Standards on Colors from Natural Sources.

Science.gov (United States)

Simon, James E; Decker, Eric A; Ferruzzi, Mario G; Giusti, M Monica; Mejia, Carla D; Goldschmidt, Mark; Talcott, Stephen T

2017-11-01

Color additives are applied to many food, drug, and cosmetic products. With up to 85% of consumer buying decisions potentially influenced by color, appropriate application of color additives and their safety is critical. Color additives are defined by the U.S. Federal Food, Drug, and Cosmetic Act (FD&C Act) as any dye, pigment, or substance that can impart color to a food, drug, or cosmetic or to the human body. Under current U.S. Food and Drug Administration (FDA) regulations, colors fall into 2 categories as those subject to an FDA certification process and those that are exempt from certification often referred to as "natural" colors by consumers because they are sourced from plants, minerals, and animals. Certified colors have been used for decades in food and beverage products, but consumer interest in natural colors is leading market applications. However, the popularity of natural colors has also opened a door for both unintentional and intentional economic adulteration. Whereas FDA certifications for synthetic dyes and lakes involve strict quality control, natural colors are not evaluated by the FDA and often lack clear definitions and industry accepted quality and safety specifications. A significant risk of adulteration of natural colors exists, ranging from simple misbranding or misuse of the term "natural" on a product label to potentially serious cases of physical, chemical, and/or microbial contamination from raw material sources, improper processing methods, or intentional postproduction adulteration. Consistent industry-wide safety standards are needed to address the manufacturing, processing, application, and international trade of colors from natural sources to ensure quality and safety throughout the supply chain. © 2017 Institute of Food Technologists®.

Classification of Weed Species Using Artificial Neural Networks Based on Color Leaf Texture Feature

Science.gov (United States)

Li, Zhichen; An, Qiu; Ji, Changying

The potential impact of herbicide utilization compel people to use new method of weed control. Selective herbicide application is optimal method to reduce herbicide usage while maintain weed control. The key of selective herbicide is how to discriminate weed exactly. The HIS color co-occurrence method (CCM) texture analysis techniques was used to extract four texture parameters: Angular second moment (ASM), Entropy(E), Inertia quadrature (IQ), and Inverse difference moment or local homogeneity (IDM).The weed species selected for studying were Arthraxon hispidus, Digitaria sanguinalis, Petunia, Cyperus, Alternanthera Philoxeroides and Corchoropsis psilocarpa. The software of neuroshell2 was used for designing the structure of the neural network, training and test the data. It was found that the 8-40-1 artificial neural network provided the best classification performance and was capable of classification accuracies of 78%.

Prediction of fermentation index of cocoa beans (Theobroma cacao L.) based on color measurement and artificial neural networks.

Science.gov (United States)

León-Roque, Noemí; Abderrahim, Mohamed; Nuñez-Alejos, Luis; Arribas, Silvia M; Condezo-Hoyos, Luis

2016-12-01

Several procedures are currently used to assess fermentation index (FI) of cocoa beans (Theobroma cacao L.) for quality control. However, all of them present several drawbacks. The aim of the present work was to develop and validate a simple image based quantitative procedure, using color measurement and artificial neural network (ANNs). ANN models based on color measurements were tested to predict fermentation index (FI) of fermented cocoa beans. The RGB values were measured from surface and center region of fermented beans in images obtained by camera and desktop scanner. The FI was defined as the ratio of total free amino acids in fermented versus non-fermented samples. The ANN model that included RGB color measurement of fermented cocoa surface and R/G ratio in cocoa bean of alkaline extracts was able to predict FI with no statistical difference compared with the experimental values. Performance of the ANN model was evaluated by the coefficient of determination, Bland-Altman plot and Passing-Bablok regression analyses. Moreover, in fermented beans, total sugar content and titratable acidity showed a similar pattern to the total free amino acid predicted through the color based ANN model. The results of the present work demonstrate that the proposed ANN model can be adopted as a low-cost and in situ procedure to predict FI in fermented cocoa beans through apps developed for mobile device. Copyright © 2016 Elsevier B.V. All rights reserved.

Effect of artificial toothbrushing and water storage on the surface roughness and micromechanical properties of tooth-colored CAD-CAM materials.

Science.gov (United States)

Flury, Simon; Diebold, Elisabeth; Peutzfeldt, Anne; Lussi, Adrian

2017-06-01

Because of the different composition of resin-ceramic computer-aided design and computer-aided manufacturing (CAD-CAM) materials, their polishability and their micromechanical properties vary. Moreover, depending on the composition of the materials, their surface roughness and micromechanical properties are likely to change with time. The purpose of this in vitro study was to investigate the effect of artificial toothbrushing and water storage on the surface roughness (Ra and Rz) and the micromechanical properties, surface hardness (Vickers [VHN]) and indentation modulus (E IT ), of 5 different tooth-colored CAD-CAM materials when polished with 2 different polishing systems. Specimens (n=40 per material) were cut from a composite resin (Paradigm MZ100; 3M ESPE), a feldspathic ceramic (Vitablocs Mark II; Vita Zahnfabrik), a resin nanoceramic (Lava Ultimate; 3M ESPE), a hybrid dental ceramic (Vita Enamic; Vita Zahnfabrik), and a nanocomposite resin (Ambarino High-Class; Creamed). All specimens were roughened in a standardized manner and polished either with Sof-Lex XT discs or the Vita Polishing Set Clinical. Surface roughness, VHN, and E IT were measured after polishing and after storage for 6 months (tap water, 37°C) with periodic, artificial toothbrushing. The surface roughness, VHN, and E IT results were analyzed with a nonparametric ANOVA followed by Kruskal-Wallis and exact Wilcoxon rank sum tests (α=.05). Irrespective of polishing system and of artificial toothbrushing and storage, Lava Ultimate generally showed the lowest surface roughness and Vitablocs Mark II the highest. As regards micromechanical properties, the following ranking of the CAD-CAM materials was found (from highest VHN/E IT to lowest VHN/E IT ): Vitablocs Mark II > Vita Enamic > Paradigm MZ100 > Lava Ultimate > Ambarino High-Class. Irrespective of material and of artificial toothbrushing and storage, polishing with Sof-Lex XT discs resulted in lower surface roughness than the Vita Polishing

Assessing the influence of the color of the plate on the perception of a complex food in a restaurant setting

NARCIS (Netherlands)

Piqueras Fiszman, B.; Giboreau, A.; Spence, C.

2013-01-01

Background Nowadays, more and more importance is given to how restaurant dishes are visually presented. With regard to the color of the plate, several recent studies have demonstrated that identical foods served on plates (or in containers) of different colors are often perceived differently at both

How Safe Are Color Additives?

Science.gov (United States)

... Linkedin Pin it Email Print Subscribe: FDA Consumer Health Information Color additives give the red tint to your fruit punch ... in Foods, Drugs, Cosmetics, and Medical Devices Color Additives: FDA's Regulatory Process and Historical Perspectives ... Health Cosmetics Dietary Supplements Drugs Food Medical Devices Nutrition ...

Comparison of conventional and plant-extract disinfectant solutions on the hardness and color stability of a maxillofacial elastomer after artificial aging.

Science.gov (United States)

Guiotti, Aimée Maria; Goiato, Marcelo Coelho; Dos Santos, Daniela Micheline; Vechiato-Filho, Aljomar José; Cunha, Bruno Guandalini; Paulini, Marcela Borghi; Moreno, Amália; de Almeida, Margarete Teresa Gottardo

2016-04-01

Silicone elastomers undergo physical and chemical degradation with disinfecting solutions. Phytotherapy may be a suitable solution for disinfection. However, its effect on the properties of the silicone material is unknown. The purpose of this in vitro study was to evaluate the effect of disinfection with conventional and plant-extract solutions and of artificial aging on the hardness and color stability of a facial silicone associated with pigments and an opacifier. Four hundred specimens of silicone (MDX4-4210) were fabricated (5×6 mm). Two pigment shades and 1 dry opacifier were combined in the tested material, and 4 groups (n=10) were obtained: colorless (GI), colorless with opacifier (GII), medium pigment with opacifier (GIII), and black pigment with opacifier (GIV). Specimens were subjected to disinfection (30 days) using saline solution, water, and neutral soap (digital friction, 30 seconds), chlorhexidine 4%, Hydrastis canadensis, and Cymbopogon nardus extracts (immersion, 10 minutes). Shore A hardness (ASTM D2240) and color analyses were performed before and after disinfection. Specimens were then exposed to 1008 hours of artificial aging (ASTM 53) and subjected to final hardness and color readings. The results were analyzed with ANOVA and the Tukey significant difference test (α=.05). The opacifier increased the hardness (GII). For GII, the H. canadensis solution and the friction with water and soap promoted significantly reduced hardness; the friction also promoted a reduction in this property for GIV. The GIII was not affected after disinfection. A significant difference was found between the ΔE values of the specimens disinfected with H. canadensis, C. nardus, and chlorhexidine, and specimens subjected to saline solution and neutral soap. The hardness of MDX4-4210 after the experimental procedure was considered clinically acceptable for facial prostheses. All groups showed clinically unacceptable color alterations regardless of the disinfecting

Identification and classification of similar looking food grains

Science.gov (United States)

Anami, B. S.; Biradar, Sunanda D.; Savakar, D. G.; Kulkarni, P. V.

2013-01-01

This paper describes the comparative study of Artificial Neural Network (ANN) and Support Vector Machine (SVM) classifiers by taking a case study of identification and classification of four pairs of similar looking food grains namely, Finger Millet, Mustard, Soyabean, Pigeon Pea, Aniseed, Cumin-seeds, Split Greengram and Split Blackgram. Algorithms are developed to acquire and process color images of these grains samples. The developed algorithms are used to extract 18 colors-Hue Saturation Value (HSV), and 42 wavelet based texture features. Back Propagation Neural Network (BPNN)-based classifier is designed using three feature sets namely color - HSV, wavelet-texture and their combined model. SVM model for color- HSV model is designed for the same set of samples. The classification accuracies ranging from 93% to 96% for color-HSV, ranging from 78% to 94% for wavelet texture model and from 92% to 97% for combined model are obtained for ANN based models. The classification accuracy ranging from 80% to 90% is obtained for color-HSV based SVM model. Training time required for the SVM based model is substantially lesser than ANN for the same set of images.

Color change of composite resins subjected to accelerated artificial aging

Directory of Open Access Journals (Sweden)

Denise Cremonezzi Tornavoi

2013-01-01

Conclusions: All composite resins presented unacceptable color changes after 382 h of aging and different composite resins with same hue, presented different colors before being subjected to the aging process (B2 and C2 and after (B2. It was also observed color difference within a group of the same composite resin and same hue.

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... a souvenir shop, but 10 hours after she first put in a pair of colored contact lenses, ... APR 24, 2018 By Kate Rauch In a first, scientists in China have created artificial photoreceptors to ...

21 CFR 145.181 - Artificially sweetened canned pineapple.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Artificially sweetened canned pineapple. 145.181... § 145.181 Artificially sweetened canned pineapple. (a) Artificially sweetened canned pineapple is the food that conforms to the definition and standard of identity prescribed for canned pineapple by § 145...

Red pepper (Capsicum annuum) carotenoids as a source of natural food colors: analysis and stability-a review.

Science.gov (United States)

Arimboor, Ranjith; Natarajan, Ramesh Babu; Menon, K Ramakrishna; Chandrasekhar, Lekshmi P; Moorkoth, Vidya

2015-03-01

Carotenoids are increasingly drawing the attention of researchers as a major natural food color due to their inherent nutritional characteristics and the implicated possible role in prevention and protection against degenerative diseases. In this report, we review the role of red pepper as a source for natural carotenoids. The composition of the carotenoids in red pepper and the application of different methodologies for their analysis were discussed in this report. The stability of red pepper carotenoids during post-harvest processing and storage is also reviewed. This review highlights the potential of red pepper carotenoids as a source of natural food colors and also discusses the need for a standardized approach for the analysis and reporting of composition of carotenoids in plant products and designing model systems for stability studies.

Recent developments of artificial intelligence in drying of fresh food: A review.

Science.gov (United States)

Sun, Qing; Zhang, Min; Mujumdar, Arun S

2018-03-01

Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simulation, diagnosis, control, data sorting, clustering, and noise reduction in different food drying technologies due to the advantages of self-learning ability, adaptive ability, strong fault tolerance and high degree robustness to map the nonlinear structures of arbitrarily complex and dynamic phenomena. This article presents a comprehensive review on intelligent drying technologies and their applications. The paper starts with the introduction of basic theoretical knowledge of ANN, fuzzy logic and expert system. Then, we summarize the AI application of modeling, predicting, and optimization of heat and mass transfer, thermodynamic performance parameters, and quality indicators as well as physiochemical properties of dried products in artificial biomimetic technology (electronic nose, computer vision) and different conventional drying technologies. Furthermore, opportunities and limitations of AI technique in drying are also outlined to provide more ideas for researchers in this area.

Simultaneous identification of synthetic and natural dyes in different food samples by UPLC-MS

Science.gov (United States)

Mandal, Badal Kumar; Mathiyalagan, Siva; Dalavai, Ramesh; Ling, Yong-Chien

2017-11-01

Fast foods and variety food items are populating among the food lovers. To improve the appearance of the food product in surviving gigantic competitive environment synthetic or natural food dyes are added to food items and beverages. Although regulatory bodies permit addition of natural colorants due to its safe and nontoxic nature in food, synthetic dyes are stringently controlled in all food products due to their toxicity by regulatory bodies. Artificial colors are need certification from the regulatory bodies for human consumption. To analyze food dyes in different food samples many analytical techniques are available like high pressure liquid chromatography (HPLC), thin layer chromatography (TLC), spectroscopic and gas chromatographic methods. However all these reported methods analyzed only synthetic dyes or natural dyes. Not a single method has analyzed both synthetic and natural dyes in a single run. In this study a robust ultra-performance liquid chromatographic method for simultaneous identification of 6 synthetic dyes (Tartrazine, Indigo carmine, Briliant blue, Fast green, malachite green, sunset yellow) and one natural dye (Na-Cu-Chlorophyllin) was developed using acquitic UPLC system equipped with Mass detector and acquity UPLC HSS T3 column (1.8 μm, 2.1 × 50 mm, 100Å). All the dyes were separated and their masses were determined through fragments’ masses analyses.

A Natural Component-Based Oxygen Indicator with In-Pack Activation for Intelligent Food Packaging.

Science.gov (United States)

Won, Keehoon; Jang, Nan Young; Jeon, Junsu

2016-12-28

Intelligent food packaging can provide consumers with reliable and correct information on the quality and safety of packaged foods. One of the key constituents in intelligent packaging is a colorimetric oxygen indicator, which is widely used to detect oxygen gas involved in food spoilage by means of a color change. Traditional oxygen indicators consisting of redox dyes and strong reducing agents have two major problems: they must be manufactured and stored under anaerobic conditions because air depletes the reductant, and their components are synthetic and toxic. To address both of these serious problems, we have developed a natural component-based oxygen indicator characterized by in-pack activation. The conventional oxygen indicator composed of synthetic and artificial components was redesigned using naturally occurring compounds (laccase, guaiacol, and cysteine). These natural components were physically separated into two compartments by a fragile barrier. Only when the barrier was broken were all of the components mixed and the function as an oxygen indicator was begun (i.e., in-pack activation). Depending on the component concentrations, the natural component-based oxygen indicator exhibited different response times and color differences. The rate of the color change was proportional to the oxygen concentration. This novel colorimetric oxygen indicator will contribute greatly to intelligent packaging for healthier and safer foods.

7 CFR 58.329 - Color.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Color. 58.329 Section 58.329 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....329 Color. Coloring, when used shall be Annatto or any color which is approved by the U.S. Food and...

Canarium ovatum Engl. (Pili exocarp crude extract as functional food colorant incorporated in yogurt developed product

Directory of Open Access Journals (Sweden)

Aril-dela Cruz, J.V.,

2017-09-01

Full Text Available Canarium ovatum Engl. (Pili, a locally grown plant in the Philippines, bears highly pigmented fruits. In this research study, the deeply pigmented fruit exocarp was evaluated for phytochemical contents, functional properties and possible application to yogurt as a colorant. Spectrophotometric analysis of the extract revealed high phenolic and flavonoid content, particularly anthocyanins (17.5 mg CE/g DW of the sample. The pigment extract also exhibited potential antioxidant activities as determined by DPPH and FRAP assays and did not show any inhibitory activity against gut normal flora, Escherichia coli, but also failed to express cytotoxic activity against HCT116 colon cancer cell line. Stability tests showed decreased redness with increasing temperature or pH. The pigment exhibited excellent color retention in yogurt during the two-week storage at 4oC. Sensory evaluation showed a slight difference in over-all acceptability between natural and synthetic-colored yogurt. Thus, Pili exocarp extract can be used as a functional food colorant in yogurt.

Online prediction of organileptic data for snack food using color images

Science.gov (United States)

Yu, Honglu; MacGregor, John F.

2004-11-01

In this paper, a study for the prediction of organileptic properties of snack food in real-time using RGB color images is presented. The so-called organileptic properties, which are properties based on texture, taste and sight, are generally measured either by human sensory response or by mechanical devices. Neither of these two methods can be used for on-line feedback control in high-speed production. In this situation, a vision-based soft sensor is very attractive. By taking images of the products, the samples remain untouched and the product properties can be predicted in real time from image data. Four types of organileptic properties are considered in this study: blister level, toast points, taste and peak break force. Wavelet transform are applied on the color images and the averaged absolute value for each filtered image is used as texture feature variable. In order to handle the high correlation among the feature variables, Partial Least Squares (PLS) is used to regress the extracted feature variables against the four response variables.

Plate Full of Color

Centers for Disease Control (CDC) Podcasts

The Eagle Books are a series of four books that are brought to life by wise animal characters - Mr. Eagle, Miss Rabbit, and Coyote - who engage Rain That Dances and his young friends in the joy of physical activity, eating healthy foods, and learning from their elders about health and diabetes prevention. Plate Full of Color teaches the value of eating a variety of colorful and healthy foods.

A comparative evaluation of the staining capacity of microhybrid and nanohybrid resin-based composite to indian spices and food colorants: An In vitro study.

Science.gov (United States)

Usha, Carounanidy; Rao, Sathyanarayanan Rama; George, Geena Mary

2018-01-01

Resin composite restorative materials can mimic the natural color and shade of the tooth. However, exogenous colorants from food and drinks can stain them due to adsorption. The influence of Indian food colorants and spices on resin composite restorations has not been evaluated extensively. This study aims to evaluate the staining capacity of microhybrid and nanohybrid resin-based composites, to saffron extract, tandoori powder, and turmeric powder. Forty samples of microhybrid (Kulzer Charisma) and nanohybrid (3M Filtek Z350) resin composites were prepared using an acrylic template of dimension 5 mm × 3 mm. They were randomly divided into four groups and immersed into solutions of saffron extract, tandoori powder, and turmeric powder. Distilled water was used as the control group. Color values (LFNx01, aFNx01, bFNx01) were measured by colorimeter using the CIE LFNx01aFNx01bFNx01 system before and after 72 h of immersion. Color differences ΔEFNx01ab were statistically analyzed. Two-way ANOVA and post-hoc Tukey (honest significant difference) test were done using IBM SPSS Statistics for Windows, Version 19.0. Armonk, NY: IBM Corp. : All the immersion media changed the color of the resin composites to varying degrees. However, turmeric solution showed the maximum mean color variation ΔEFNx01ab of 14.8 ± 2.57 in microhybrid resin composites and 16.8 ± 3.50 in nanohybrid resin composites. Microhybrid and nanohybrid resin composites tend to stain to Indian food colorants, especially to turmeric powder.

75 FR 17939 - EMD Chemicals, Inc.; Withdrawal of Color Additive Petition

Science.gov (United States)

2010-04-08

... petition (CAP 8C0262) proposing an amendment of the color additive regulations to provide for the safe use... color food and to provide for the safe use of titanium dioxide to color food at levels higher than the...] (formerly Docket No. 1998C-0790) EMD Chemicals, Inc.; Withdrawal of Color Additive Petition AGENCY: Food and...

Color encoding in biologically-inspired convolutional neural networks.

Science.gov (United States)

Rafegas, Ivet; Vanrell, Maria

2018-05-11

Convolutional Neural Networks have been proposed as suitable frameworks to model biological vision. Some of these artificial networks showed representational properties that rival primate performances in object recognition. In this paper we explore how color is encoded in a trained artificial network. It is performed by estimating a color selectivity index for each neuron, which allows us to describe the neuron activity to a color input stimuli. The index allows us to classify whether they are color selective or not and if they are of a single or double color. We have determined that all five convolutional layers of the network have a large number of color selective neurons. Color opponency clearly emerges in the first layer, presenting 4 main axes (Black-White, Red-Cyan, Blue-Yellow and Magenta-Green), but this is reduced and rotated as we go deeper into the network. In layer 2 we find a denser hue sampling of color neurons and opponency is reduced almost to one new main axis, the Bluish-Orangish coinciding with the dataset bias. In layers 3, 4 and 5 color neurons are similar amongst themselves, presenting different type of neurons that detect specific colored objects (e.g., orangish faces), specific surrounds (e.g., blue sky) or specific colored or contrasted object-surround configurations (e.g. blue blob in a green surround). Overall, our work concludes that color and shape representation are successively entangled through all the layers of the studied network, revealing certain parallelisms with the reported evidences in primate brains that can provide useful insight into intermediate hierarchical spatio-chromatic representations. Copyright © 2018 Elsevier Ltd. All rights reserved.

Enhancement of prodigiosin production by Serratia marcescens TKU011 and its insecticidal activity relative to food colorants.

Science.gov (United States)

Liang, Tzu-Wen; Chen, Shin-Yi; Chen, Yen-Chern; Chen, Chia-Hung; Yen, Yue-Horng; Wang, San-Lang

2013-11-01

Prodigiosin (PG) has been reported to have various biological activities. With the aim of increasing Serratia marcescens TKU011 PG production on squid pen powder (SPP)-containing medium, the effects of phosphate and ferrous ion supplementation, autoclave treatment, and aeration were studied. Autoclave treatment showed positive results for PG productivity (2.48 mg/mL), which increased 2.5-fold when the organism was incubated in 50 mL of 40-min autoclaved medium in a baffle-based flask (250 mL) containing 1.5% SPP at 30 °C for 1 day and then at 25 °C for 2 additional days. Furthermore, the use of pigments including PG and the food colorants Allura Red AC (R40) and Tartrazine (Y4) as insecticides was also investigated. The lethal concentrations causing 50% Drosophila larval mortality (LC50) of PG, Y4, and R40 using a 5-d exposure period were 230, 449, and 30000 ppm, respectively. The results indicated that the biopigment PG and the food colorant Y4 were potentially toxic to Drosophila larvae. © 2013 Institute of Food Technologists®

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... use of colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses ... 2018 By Dan T. Gudgel Do you know what the difference is between ophthalmologists and optometrists? A ...

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses you are ... this month in the New England Journal of Medicine. Unfortunately, this kind of injury is all too ...

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... use of colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses you are considering buying approved by the ... Service For Advertisers For Media Ophthalmology Job Center © American ...

Chromatic changes to artificial irises produced using different techniques

Science.gov (United States)

Bannwart, Lisiane Cristina; Goiato, Marcelo Coelho; dos Santos, Daniela Micheline; Moreno, Amália; Pesqueira, Aldiéris Alves; Haddad, Marcela Filié; Andreotti, Agda Marobo; de Medeiros, Rodrigo Antonio

2013-05-01

Ocular prostheses are important determinants of their users' aesthetic recovery and self-esteem. Because of use, ocular prostheses longevity is strongly affected by instability of the iris color due to polymerization. The goal of this study is to examine how the color of the artificial iris button is affected by different techniques of artificial wear and by the application of varnish following polymerization of the colorless acrylic resin that covers the colored paint. We produce 60 samples (n=10) according to the wear technique applied: conventional technique without varnish (PE); conventional technique with varnish (PEV); technique involving a prefabricated cap without varnish (CA); technique involving a prefabricated cap with varnish (CAV); technique involving inverted painting without varnish (PI); and technique involving inverted painting with varnish (PIV). Color readings using a spectrophotometer are taken before and after polymerization. We submitted the data obtained to analyses of variance and Tukey's test (P<0.05). The color test shows significant changes after polymerization in all groups. The PE and PI techniques have clinically acceptable values of ΔE, independent of whether we apply varnish to protect the paint. The PI technique produces the least color change, whereas the PE and CA techniques significantly improve color stability.

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... use of colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses ... away without suffering an eye injury. However, the natural protective mechanisms of the eye – such as the ...

Discriminating nutritional quality of foods using the 5-Color nutrition label in the French food market: consistency with nutritional recommendations.

Science.gov (United States)

Julia, Chantal; Ducrot, Pauline; Péneau, Sandrine; Deschamps, Valérie; Méjean, Caroline; Fézeu, Léopold; Touvier, Mathilde; Hercberg, Serge; Kesse-Guyot, Emmanuelle

2015-09-28

Our objectives were to assess the performance of the 5-Colour nutrition label (5-CNL) front-of-pack nutrition label based on the Food Standards Agency nutrient profiling system to discriminate nutritional quality of foods currently on the market in France and its consistency with French nutritional recommendations. Nutritional composition of 7777 foods available on the French market collected from the web-based collaborative project Open Food Facts were retrieved. Distribution of products across the 5-CNL categories according to food groups, as arranged in supermarket shelves was assessed. Distribution of similar products from different brands in the 5-CNL categories was also assessed. Discriminating performance was considered as the number of color categories present in each food group. In the case of discrepancies between the category allocation and French nutritional recommendations, adaptations of the original score were proposed. Overall, the distribution of foodstuffs in the 5-CNL categories was consistent with French recommendations: 95.4% of 'Fruits and vegetables', 72.5% of 'Cereals and potatoes' were classified as 'Green' or 'Yellow' whereas 86.0% of 'Sugary snacks' were classified as 'Pink' or 'Red'. Adaptations to the original FSA score computation model were necessary for beverages, added fats and cheese in order to be consistent with French official nutritional recommendations. The 5-CNL label displays a high performance in discriminating nutritional quality of foods across food groups, within a food group and for similar products from different brands. Adaptations from the original model were necessary to maintain consistency with French recommendations and high performance of the system.

7 CFR 58.633 - Color.

Science.gov (United States)

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Color. 58.633 Section 58.633 Agriculture Regulations of the Department of Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections....633 Color. Coloring used for ice cream and related products shall be those certified by the U.S. Food...

Dehydrated Basella alba Fruit Juice as a Novel Natural Colorant: Pigment Stability, In Vivo Food Safety Evaluation and Anti-Inflammatory Mechanism Characterization.

Science.gov (United States)

Huang, Fu-Long; Chiou, Robin Y-Y; Chen, Wei-Cheng; Ko, Huey-Jiun; Lai, Li-Jung; Lin, Shu-Mei

2016-09-01

Flesh of Basella alba L. mature fruits bearing deep-violet juice provides a novel and potential source of natural colorant. To minimize the pigment purification process and warrant safety acceptability, B. alba colorant powder (BACP) was prepared using mature fruits through a practical batch preparation and subjected to fundamental pigment characterization, food safety assessment and bio-function evaluation. Yield of the dehydrated B. alba colorant powder (BACP) was 37 g/kg fresh fruits. Reconstituted aqueous solution of the BACP exhibited an identical visible spectrum (400-700 nm) as that of fresh juice. Color of the solution (absorbance at 540 nm) was stable in a broad pH ranged from 3 to 8 and enhanced by co-presence of calcium and magnesium ions, while was rapidly bleached by ferrous and ferric ions. For in vivo food safety evaluation, ICR mice were daily gavage administered with BACP up to 1000 mg/kg body weight for 28 days. Organ weight determination, serum biochemical analysis and histopathological examination of hearts, livers, lungs and kidneys revealed no obvious health hazard. In vitro anti-inflammatory activity of BACP was characterized in lipopolysaccharide (LPS)-induced RAW 264.7 macrophages. BACP exerted potent anti-inflammatory activity by down-regulation of inflammatory mediators including nitric oxide (NO), prostaglandin E2 (PGE2), TNF-α, IL-1β, IL-6 and IL-12 and the blockage of IκB kinase (IKK)/IκB/nuclear factor-κ B (NFκB) activation cascade. These results supported that BACP may serve as a beneficial alternative of natural food colorant.

Prediction of pork loin quality using online computer vision system and artificial intelligence model.

Science.gov (United States)

Sun, Xin; Young, Jennifer; Liu, Jeng-Hung; Newman, David

2018-06-01

The objective of this project was to develop a computer vision system (CVS) for objective measurement of pork loin under industry speed requirement. Color images of pork loin samples were acquired using a CVS. Subjective color and marbling scores were determined according to the National Pork Board standards by a trained evaluator. Instrument color measurement and crude fat percentage were used as control measurements. Image features (18 color features; 1 marbling feature; 88 texture features) were extracted from whole pork loin color images. Artificial intelligence prediction model (support vector machine) was established for pork color and marbling quality grades. The results showed that CVS with support vector machine modeling reached the highest prediction accuracy of 92.5% for measured pork color score and 75.0% for measured pork marbling score. This research shows that the proposed artificial intelligence prediction model with CVS can provide an effective tool for predicting color and marbling in the pork industry at online speeds. Copyright © 2018 Elsevier Ltd. All rights reserved.

Pharmacokinetics and Biodistribution of the Illegal Food Colorant Rhodamine B in Rats.

Science.gov (United States)

Cheng, Yung-Yi; Tsai, Tung-Hu

2017-02-08

The International Agency for Research on Cancer (IARC) demonstrated rhodamine B as a potential carcinogen in 1978. Nevertheless, rhodamine B has been illegally used as a colorant in food in many countries. Few pharmacokinetic and toxicological investigations have been performed since the first pharmacokinetic study on rhodamine B in 1961. The aims of this study were to develop a simple and sensitive high-performance liquid chromatography method with fluorescence detection for the quantitative detection of rhodamine B in the plasma and organs of rats and to estimate its pharmacokinetics and biodistribution. The results demonstrated that the oral bioavailabilities of rhodamine B were 28.3 and 9.8% for the low-dose and high-dose exposures, respectively. Furthermore, rhodamine B was highly accumulated in the liver and, to a lesser extent, the kidney, but was undetectable in the brain. These results provide useful information for improving the pharmacokinetics and biodistribution of rhodamine B, supporting additional food safety evaluations.

Assessing knowledge and practice of food producers, retailers and consumers of food labels in Bostanabad

Directory of Open Access Journals (Sweden)

M Ghochani

2014-08-01

Full Text Available Awareness of the information provided on food labels is important and will help the consumers to select standard food packaging. This knowledge can lead to improving the diet and health in the community. This study was carried out to determine the knowledge and practice of food producer retailers and consumers of food labels in Bostanabad, East-Azarbaijan province. In a descriptive and cross-sectional study, 1013 individuals were selected through random selection. Data on demographics and knowledge and practice of food retailers and consumers were collected by filling in a questionnaire and the results were compared. The age of participants ranged 16-65 years old and majority of them were between 40 and 60 years of age. According to the results, 75.7% of the participants read food labels during shopping.  Amongst mostly considered food labels to observe the production and expiry dates on labels. A minority of the participants read food labels for nutritional information, product weight, types of additives and artificial colors, etc. The results showed that knowledge of people about the nutritional information on food labels is very slight. Due to the high impact of nutritional knowledge on the performance of people, having an idea about the individual’s attention to the information on food labels is essential. It is important to achieve the proper nutritional behavior and reduce the risk of adverse effects associated with packaged foods.

Synthetic food coloring and behavior: a dose response effect in a double-blind, placebo-controlled, repeated-measures study.

Science.gov (United States)

Rowe, K S; Rowe, K J

1994-11-01

To establish whether there is an association between the ingestion of synthetic food colorings and behavioral change in children referred for assessment of "hyperactivity." From approximately 800 children referred to the Royal Children's Hospital (Melbourne) for assessment of suspected hyperactivity, 200 were included in a 6-week open trial of a diet free of synthetic food coloring. The parents of 150 children reported behavioral improvement with the diet, and deterioration on the introduction of foods noted to contain synthetic coloring. A 30-item behavioral rating inventory was devised from an examination of the clinical histories of 50 suspected reactors. Thirty-four other children (23 suspected reactors, 11 uncertain reactors) and 20 control subjects, aged 2 to 14 years, were studied. A 21-day, double-blind, placebo-controlled, repeated-measures study used each child as his or her own control. Placebo, or one of six dose levels of tartrazine (1, 2, 5, 10, 20, 50 mg), was administered randomly each morning, and behavioral ratings were recorded by parents at the end of each 24 hours. The study identified 24 children as clear reactors (19 of 23 "suspected reactors," 3 of 11 "uncertain reactors," and 2 of 20 "control subjects"). They were irritable and restless and had sleep disturbance. Significant reactions were observed at all six dose levels. A dose response effect was obtained. With a dose increase greater than 10 mg, the duration of effect was prolonged. Behavioral changes in irritability, restlessness, and sleep disturbance are associated with the ingestion of tartrazine in some children. A dose response effect was observed.

LEAD: THE SILENT KILLER IN OUR FAVOURITE STREET FOOD

Directory of Open Access Journals (Sweden)

Krishnajyoti

2016-03-01

Full Text Available INTRODUCTION Street vended foods are a very common consumable commodity across age and income groups. It covers a wide range of a variety of food items to suit every need, and are hugely popular all over the country. They can, however, contain toxic heavy metals, like lead, which can pose serious health hazards, including neuropathy, cardiovascular, renal as well as bone diseases. Source of lead can be various artificial food colorants used to increase the palatability of such food, and also automobile emission exhaust smoke that pollutes the street atmosphere, the very place where such food is prepared or kept ready to consume. Contamination with heavy metals is a serious threat because of their toxicity, bioaccumulation and bio magnifications in the food chain. This source of lead toxicity, however, is one aspect of the health hazards that has not been widely explored. The aim of this study is to increase awareness among general population, both consumers and vendors, regarding a very common but often overlooked source of heavy metal contamination. METHODOLOGY Lead was measured by flame atomic absorption spectrophotometry after digestion of food with 98% Nitric acid. RESULTS This present study measures the level of lead in various commonly consumed street vended food items across the streets of Kolkata, India, and shows that the range of its level is much higher than the WHO recommended level of lead in food materials. The level also has close association with the food colorant used. In conclusion, the gross lack of awareness among the general population, both at the vendor and the consumer level, regarding this particular health hazard related to the food they consume on a regular basis, needs to be addressed as a serious issue, and personal safety measures should be undertaken.

21 CFR 73.169 - Grape color extract.

Science.gov (United States)

2010-04-01

...-dextrin. (2) Color additive mixtures for food use made with grape color extract may contain only those... part per million. (c) Uses and restrictions. Grape color extract may be safely used for the coloring of... promulgated under section 401 of the act, unless the use of added color is authorized by such standards. (d...

Plate Full of Color

Centers for Disease Control (CDC) Podcasts

2008-08-04

The Eagle Books are a series of four books that are brought to life by wise animal characters - Mr. Eagle, Miss Rabbit, and Coyote - who engage Rain That Dances and his young friends in the joy of physical activity, eating healthy foods, and learning from their elders about health and diabetes prevention. Plate Full of Color teaches the value of eating a variety of colorful and healthy foods.  Created: 8/4/2008 by National Center for Chronic Disease Prevention and Health Promotion (NCCDPHP).   Date Released: 8/5/2008.

Change in the color of heat-treated, vacuum-packed broccoli stems and florets during storage: effects of process conditions and modeling by an artificial neural network.

Science.gov (United States)

Pero, Milad; Askari, Gholamreza; Skåra, Torstein; Skipnes, Dagbjørn; Kiani, Hossein

2018-02-08

Vacuum-packed broccoli stems and florets were subjected to heat treatment (60-99 °C) for various time intervals. The activity of peroxidase was measured after processing. Thermally processed samples were then stored at 4 °C for 35 days, and the color of the samples was measured every 7 days. Effects of parameters (heating temperature and duration, storage time) on the color of broccoli were modeled and simulated by an artificial neural network (ANN). Simulations confirmed that stems were predicted to be more prone to changes than florets. More color loss was observed with longer processing or storage combinations. The simulations also confirmed that higher temperatures during heat processing could retard color changes during storage. For stems treated at 80 °C for short durations, color loss was more predominant than both 65 and 99 °C, probably due to the incomplete inactivation of enzymes besides more tissue damage, with increased enzyme access to the substrate. The greenness of both stems and florets during storage can be better preserved at higher temperatures (99 °C) and short times. The simulation results revealed that the ANN method could be used as an effective tool for predicting and analyzing the color values of heat-treated broccoli. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... eye-care team . Consumer warning about the improper use of colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses you are considering buying approved by the FDA? Check the FDA's database of approved contact lenses . Related Stories Prevent Infection ...

Effects of maternally exposed coloring food additives on receptor expressions related to learning and memory in rats.

Science.gov (United States)

Ceyhan, Betul Mermi; Gultekin, Fatih; Doguc, Duygu Kumbul; Kulac, Esin

2013-06-01

Exposure to artificial food colors and additives (AFCAs) has been implicated in the induction and severity of some childhood behavioral and learning disabilities. N-methyl-D-aspartate receptors (NMDARs) and nicotinic acetylcholine receptors (nACHRs) are thought to be effective in the learning and memory-generating process. In this study, we investigated the effects of intrauterine exposure to AFCAs on subunit concentrations of NMDARs and nAChRs isoforms in rats. We administered a mixture of AFCAs (Eritrosin, Ponceau 4R, Allura Red AC, Sunset Yellow FCF, Tartrazin, Amaranth, Brilliant Blue, Azorubin and Indigotin) to female rats before and during gestation. The concentration of NR2A and NR2B subunits and nAChR α7, α4β2 isoforms in their offspring's hippocampi were measured by Western Blotting. Expressions of NR2B and nAChR β2 were significantly increased (17% and 6.70%, respectively), whereas expression of nAChR α4 was significantly decreased (5.67%) in male experimental group compared to the male control group (p<0.05). In the female experimental group, AFCAs caused a 14% decrease in NR2B expression when compared to the female control group (p<0.05). Our results indicate that exposure to AFCAs during the fetal period may lead to alterations in expressions of NMDARs and nAChRs in adulthood. These alterations were different between male and female genders. Copyright © 2013 Elsevier Ltd. All rights reserved.

Evaluation of Operator Performance Using True Color and Artificial Color in Natural Scene Perception

National Research Council Canada - National Science Library

Vargo, John

1999-01-01

.... Recent advances in technology have permitted the fusion of the output of these two devices into a single color display that potentially combines the capabilities of both sensors while overcoming their limitations...

A comparative study of the antacid effect of some commonly consumed foods for hyperacidity in an artificial stomach model.

Science.gov (United States)

Panda, Vandana; Shinde, Priyanka; Deora, Jyoti; Gupta, Pankaj

2017-10-01

The incorporation of certain alkalinizing vegetables, fruits, milk and its products in the diet has been known to alleviate hyperacidity. These foods help to restore the natural gastric balance and function, curb acid reflux, aid digestion, reduce the burning sensation due to hyperacidity and soothe the inflamed mucosa of the stomach. The present study evaluates and compares the antacid effect of broccoli, kale, radish, cucumber, lemon juice, cold milk and curd in an artificial stomach model. The pH of the test samples and their neutralizing effect on artificial gastric acid was determined and compared with that of water, the active control sodium bicarbonate and a marketed antacid preparation ENO. A modified model of Vatier's artificial stomach was used to determine the duration of consistent neutralization of artificial gastric acid by the test samples. The neutralizing capacity of the test samples was determined in vitro using the classical titration method of Fordtran. All test samples except lemon showed significantly higher (p<0.05 for cucumber and p<0.001 for the rest) acid neutralizing effect than water. All test samples also exhibited a significantly (p<0.001) higher duration of consistent neutralization and higher antacid capacity than water. Highest antacid activity was demonstrated by cold milk and broccoli which was comparable with ENO and sodium bicarbonate. It may be concluded that the natural food ingredients used in this study exhibited significant antacid activity, justifying their use as essential dietary components to counter hyperacidity. Copyright © 2017 Elsevier Ltd. All rights reserved.

Sucrose compared with artificial sweeteners

DEFF Research Database (Denmark)

Sørensen, Lone Brinkmann; Vasilaras, Tatjana H; Astrup, Arne

2014-01-01

There is a lack of appetite studies in free-living subjects supplying the habitual diet with either sucrose or artificially sweetened beverages and foods. Furthermore, the focus of artificial sweeteners has only been on the energy intake (EI) side of the energy-balance equation. The data are from...

Angle-independent structural colors of silicon

DEFF Research Database (Denmark)

Højlund-Nielsen, Emil; Weirich, Johannes; Nørregaard, Jesper

2014-01-01

Structural colors are optical phenomena of physical origin, where microscale and nanoscale structures determine the reflected spectrum of light. Artificial structural colors have been realized within recent years. However, multilayer structures require substantial fabrication. Instead we considered...... one-layer surface textures of silicon.We explored four patterns of square structures in a square lattice with periods of 500, 400, 300, and 200 nm. The reflectivity and daylight-colors were measured and compared with simulations based on rigorously coupledwave analysis with excellent agreement. Based...... on the 200-nm periodic pattern, it was found that angle-independent specular colors up to 60 deg of incidence may be provided. The underlying mechanisms include (1) the suppression of diffraction and (2) a strong coupling of light to localized surface states. The strong coupling yields absorption anomalies...

Experience-Dependent Color Constancy in Guppies (Poecilia reticulata

Directory of Open Access Journals (Sweden)

I. E. Intskirveli

2002-01-01

Full Text Available We investigated the ability to recognize the color of surfaces in fish (Poecilia reticulata, bred from birth in conditions of artificial light with constant spectral content. The capacity for color constancy significantly deteriorated when compared that to the control group. Further alteration of lighting conditions and transfer into natural daylight conditions restored the suppressed function to its normal level. We suggest that the color constancy function belongs in the visual system-response functions, the full development of which requires the accumulation of individual visual experience.

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... MD, professor of ophthalmology at Case Western Reserve University in Cleveland. "This is far from the truth." ... use of colored contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses you are considering buying approved by the ... Service For Advertisers For Media Ophthalmology Job Center © American ...

Replacing of live food with artificial diet on growth and survival rates of white leg shrimp (Litopenaeus vannamei) larvae

OpenAIRE

Ghorbani Vagheie, R.; Matinfar, A.; Aeinjamshid, Kh.; Hafezieh, M.; Ghorbani, R.

2011-01-01

Replacing live food with artificial diets in aquatic larviculture, especially in shrimp larvae not only is caused convenience feeding, but also in economical view is very important. With this object, in this survey, a density of 100.L -1 white leg shrimp larvae in 9 nutritional treatments each with three replicates were cultured in 20L tanks each one was held with 10L of 30% salty water using one air stone. The larvae were fed 4 times.day-1 with different diets, including live foods (Cheatoce...

21 CFR 70.20 - Packaging requirements for straight colors (other than hair dyes).

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Packaging requirements for straight colors (other than hair dyes). 70.20 Section 70.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH... straight colors (other than hair dyes). Straight colors shall be packaged in containers which prevent...

Nanofabrication and coloration study of artificial Morpho butterfly wings with aligned lamellae layers

Science.gov (United States)

Zhang, Sichao; Chen, Yifang

2015-11-01

The bright and iridescent blue color from Morpho butterfly wings has attracted worldwide attentions to explore its mysterious nature for long time. Although the physics of structural color by the nanophotonic structures built on the wing scales has been well established, replications of the wing structure by standard top-down lithography still remains a challenge. This paper reports a technical breakthrough to mimic the blue color of Morpho butterfly wings, by developing a novel nanofabrication process, based on electron beam lithography combined with alternate PMMA/LOR development/dissolution, for photonic structures with aligned lamellae multilayers in colorless polymers. The relationship between the coloration and geometric dimensions as well as shapes is systematically analyzed by solving Maxwell’s Equations with a finite domain time difference simulator. Careful characterization of the mimicked blue by spectral measurements under both normal and oblique angles are carried out. Structural color in blue reflected by the fabricated wing scales, is demonstrated and further extended to green as an application exercise of the new technique. The effects of the regularity in the replicas on coloration are analyzed. In principle, this approach establishes a starting point for mimicking structural colors beyond the blue in Morpho butterfly wings.

Nanofabrication and coloration study of artificial Morpho butterfly wings with aligned lamellae layers.

Science.gov (United States)

Zhang, Sichao; Chen, Yifang

2015-11-18

The bright and iridescent blue color from Morpho butterfly wings has attracted worldwide attentions to explore its mysterious nature for long time. Although the physics of structural color by the nanophotonic structures built on the wing scales has been well established, replications of the wing structure by standard top-down lithography still remains a challenge. This paper reports a technical breakthrough to mimic the blue color of Morpho butterfly wings, by developing a novel nanofabrication process, based on electron beam lithography combined with alternate PMMA/LOR development/dissolution, for photonic structures with aligned lamellae multilayers in colorless polymers. The relationship between the coloration and geometric dimensions as well as shapes is systematically analyzed by solving Maxwell's Equations with a finite domain time difference simulator. Careful characterization of the mimicked blue by spectral measurements under both normal and oblique angles are carried out. Structural color in blue reflected by the fabricated wing scales, is demonstrated and further extended to green as an application exercise of the new technique. The effects of the regularity in the replicas on coloration are analyzed. In principle, this approach establishes a starting point for mimicking structural colors beyond the blue in Morpho butterfly wings.

An experimental biomimetic platform for artificial olfaction.

Directory of Open Access Journals (Sweden)

Corrado Di Natale

Full Text Available Artificial olfactory systems have been studied for the last two decades mainly from the point of view of the features of olfactory neuron receptor fields. Other fundamental olfaction properties have only been episodically considered in artificial systems. As a result, current artificial olfactory systems are mostly intended as instruments and are of poor benefit for biologists who may need tools to model and test olfactory models. Herewith, we show how a simple experimental approach can be used to account for several phenomena observed in olfaction. An artificial epithelium is formed as a disordered distributed layer of broadly selective color indicators dispersed in a transparent polymer layer. The whole epithelium is probed with colored light, imaged with a digital camera and the olfactory response upon exposure to an odor is the change of the multispectral image. The pixels are treated as olfactory receptor neurons, whose optical properties are used to build a convergence classifier into a number of mathematically defined artificial glomeruli. A non-homogenous exposure of the test structure to the odours gives rise to a time and spatial dependence of the response of the different glomeruli strikingly similar to patterns observed in the olfactory bulb. The model seems to mimic both the formation of glomeruli, the zonal nature of olfactory epithelium, and the spatio-temporal signal patterns at the glomeruli level. This platform is able to provide a readily available test vehicle for chemists developing optical indicators for chemical sensing purposes and for biologists to test models of olfactory system organization.

Artificial night light alters nocturnal prey interception outcomes for morphologically variable spiders

Directory of Open Access Journals (Sweden)

Suet Wai Yuen

2017-12-01

Full Text Available Artificial night light has the potential to significantly alter visually-dependent species interactions. However, examples of disruptions of species interactions through changes in light remain rare and how artificial night light may alter predator–prey relationships are particularly understudied. In this study, we examined whether artificial night light could impact prey attraction and interception in Nephila pilipes orb weaver spiders, conspicuous predators who make use of yellow color patterns to mimic floral resources and attract prey to their webs. We measured moth prey attraction and interception responses to treatments where we experimentally manipulated the color/contrast of spider individuals in the field (removed yellow markings and also set up light manipulations. We found that lit webs had lower rates of moth interception than unlit webs. Spider color, however, had no clear impact on moth interception or attraction rates in lit nor unlit webs. The results show that night light can reduce prey interception for spiders. Additionally, this study highlights how environmental and morphological variation can complicate simple predictions of ecological light pollution’s disruption of species interactions.

Artificial night light alters nocturnal prey interception outcomes for morphologically variable spiders.

Science.gov (United States)

Yuen, Suet Wai; Bonebrake, Timothy C

2017-01-01

Artificial night light has the potential to significantly alter visually-dependent species interactions. However, examples of disruptions of species interactions through changes in light remain rare and how artificial night light may alter predator-prey relationships are particularly understudied. In this study, we examined whether artificial night light could impact prey attraction and interception in Nephila pilipes orb weaver spiders, conspicuous predators who make use of yellow color patterns to mimic floral resources and attract prey to their webs. We measured moth prey attraction and interception responses to treatments where we experimentally manipulated the color/contrast of spider individuals in the field (removed yellow markings) and also set up light manipulations. We found that lit webs had lower rates of moth interception than unlit webs. Spider color, however, had no clear impact on moth interception or attraction rates in lit nor unlit webs. The results show that night light can reduce prey interception for spiders. Additionally, this study highlights how environmental and morphological variation can complicate simple predictions of ecological light pollution's disruption of species interactions.

Effect of finishing and polishing on color stability of a nanofilled resin immersed in different media

Directory of Open Access Journals (Sweden)

Ana Luísa Botta Martins de OLIVEIRA

Full Text Available OBJECTIVE: The purpose of this study was to evaluate the effect of finishing and polishing on color stability of a nanofilled composite resin (Filtek Z350 XT according to different immersion media.MATERIAL AND METHOD: Composite disks (10 mm diameter, 2 mm thickness were prepared for each group (n = 6 using a stainless steel mold. The groups were divided according to the presence or absence of finishing and polishing procedure and immersion media (artificial saliva, artificial juice- KAPO(r Coca-Cola(rflavors: pineapple, orange, strawberry and grape. The finishing and polishing procedures were performed using Super -Snap(r disks. The specimens were stored in artificial saliva for 24 hours (baseline and were analyzed using a color spectrophotometer by CIELab system. Then, they were immersed in different media for 5 minutes, 3 times a day, every 4 hours during 60 days. They were stored in artificial saliva at 37 ± 1°C during the immersion intervals. After this time, new measure of color was performed. The data were analyzed using Kruskall-Wallis test and Mann- Whitney test. The significance level was 5%.RESULT: The results showed that the finishing/polishing not significantly influence the color stability of resin composite (p > 0.05. There was no statistically significant difference in the color stability of the studied resin after immersion in different media (p > 0.05.CONCLUSION: The finishing and polishing procedures and the immersion media did not have influence on color stability of nanofilled resin Filtek Z350 XT.

21 CFR 178.3297 - Colorants for polymers.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Colorants for polymers. 178.3297 Section 178.3297... Certain Adjuvants and Production Aids § 178.3297 Colorants for polymers. The substances listed in...) Colorants in this section must conform to the description and specifications indicated. If a polymer...

Studies on the radicidation of natural food colorants. Effects of electron energy (accelerating voltages) and dose rate of ionizing radiation on functional properties of beet red colorant

International Nuclear Information System (INIS)

Higashimura, Yutaka; Tada, Mikiro; Furuta, Masakazu

2003-01-01

In order to the practical use of radicidation of beet red, natural food colorant with low heat stability and high possibility of microbe contamination, we studied on the energy dependency and dose rate effect for the influence on functional properties of the beet red colorant. For the elucidation of energy dependency, the γ-ray (1.33 MeV) and electron beams with different accelerating voltages (0.75, 1, 2.5, 5 and 10 MeV) were used. The dose rate effect was studied under the different dose rate by using γ-ray (0.723, 1.91 and 4.55 kGy/h) and electron beams with accelerating voltage of 10 MeV (1.0 x 10 3 , 2.6 x 10 3 , 7.0 x 10 3 , 7.0 x 10 3 , 2.0 x 10 4 and 5.0 x 10 4 kGy/h). The results obtained in this study showed that regardless of these energy and dose rate, the functional properties of the beet red colorant were little affected by irradiation less than 25 kGy of ionizing radiations. (author)

Stable Benzacridine Pigments by Oxidative Coupling of Chlorogenic Acid with Amino Acids and Proteins: Toward Natural Product-Based Green Food Coloring.

Science.gov (United States)

Iacomino, Mariagrazia; Weber, Fabian; Gleichenhagen, Maike; Pistorio, Valeria; Panzella, Lucia; Pizzo, Elio; Schieber, Andreas; d'Ischia, Marco; Napolitano, Alessandra

2017-08-09

The occasional greening of sweet potatoes and other plant tissues observed during cooking or other food processing has been shown to arise from the autoxidative coupling of chlorogenic acid (CGA, 5-caffeoylquinic acid) with amino acid components, leading to trihydroxybenzacridine pigments. To explore the potential of this reaction for food coloring, we report herein the optimized biomimetic preparation of trihydroxybenzacridine pigments from CGA and amino acids such as glycine and lysine, their straightforward purification by gel filtration chromatography, the UHPLC-MS/MS analysis of the purified pigment fraction, and a detailed characterization of the pH-dependent trihydroxybenzacridine chromophore. Similar green pigments were also obtained by analogous reaction of CGA with a low-cost protein, bovine serum albumin, and by simply adding CGA to chicken egg white (CEW) under stirring. Neither the purified pigments from amino acids nor the pigmented CEW exerted significant toxicity against two human cell lines, Caco-2 and HepG2, at doses compatible with common use in food coloring. Additions of the pure pigments or pigmented CEW to different food matrices imparted intense green hues, and the thermal stability of these preparations proved satisfactory up to 90 °C. The potential application of the greening reaction for the sensing of fish deterioration is also disclosed.

Food Web Responses to Artificial Mixing in a Small Boreal Lake

Directory of Open Access Journals (Sweden)

Lauri Arvola

2017-07-01

Full Text Available In order to simulate food web responses of small boreal lakes to changes in thermal stratification due to global warming, a 4 year whole-lake manipulation experiment was performed. Within that time, period lake mixing was intensified artificially during two successive summers. Complementary data from a nearby lake of similar size and basic water chemistry were used as a reference. Phytoplankton biomass and chlorophyll a did not respond to the greater mixing depth but an increase was observed in the proportional abundance of diatoms, and the proportional abundance of cryptophytes also increased immediately after the onset of mixing. Obligate anoxic green sulphur bacteria vanished at the onset of mixing but gradually recovered after re-establishment of hypolimnetic anoxic conditions. No major effect on crustacean zooplankton was found, but their diversity increased in the metalimnion. During the mixing, the density of rotifers declined but protozoan density increased in the hypolimnion. Littoral benthic invertebrate density increased during the mixing due to Ephemeroptera, Asellus aquaticus and Chironomidae, whereas the density of Chaoborus larvae declined during mixing and lower densities were still recorded one year after the treatment. No structural changes in fish community were found although gillnet catches increased after the onset of the study. The early growth of perch (Perca fluviatilis increased compared to the years before the mixing and in comparison to the reference lake, suggesting improved food availability in the experimental lake. Although several food web responses to the greater mixing depth were found, their persistence and ecological significance were strongly dependent on the extent of the disturbance. To better understand the impacts of wind stress on small lakes, long term whole-lake experiments are needed.

Shifts in color discrimination during early pregnancy.

Science.gov (United States)

Orbán, Levente L; Dastur, Farhad N

2012-05-25

The present study explores two hypotheses: a) women during early pregnancy should experience increased color discrimination ability, and b) women during early pregnancy should experience shifts in subjective preference away from images of foods that appear either unripe or spoiled. Both of these hypotheses derive from an adaptive view of pregnancy sickness that proposes the function of pregnancy sickness is to decrease the likelihood of ingestion of foods with toxins or teratogens. Changes to color discrimination could be part of a network of perceptual and physiological defenses (e.g., changes to olfaction, nausea, vomiting) that support such a function. Participants included 13 pregnant women and 18 non-pregnant women. Pregnant women scored significantly higher than non-pregnant controls on the Farnsworth-Munsell (FM) 100 Hue Test, an objective test of color discrimination, although no difference was found between groups in preferences for food images at different stages of ripeness or spoilage. These results are the first indication that changes to color discrimination may occur during early pregnancy, and is consistent with the view that pregnancy sickness may function as an adaptive defense mechanism.

Estimation of the nopal cactus (Opuntia cochenillifera for color removal in drinking water Evaluación de la tuna (Opuntia cochenillifera para la remoción del color en agua potable

Directory of Open Access Journals (Sweden)

Joaquín Jiménez Antillón

2012-12-01

Full Text Available The efficiency of nopal cactus to remove color in river and artificial waters for human consumption was evaluated. The performance of nopal was compared with that of aluminum sulfate coagulant and a cationic flocculant.The river water was cha- racterized by high color, low turbidity, alkalinity and hardness, and a high percentage of dissolved oxygen. The cactus leaves showed no activity as unique coa- gulant to be evaluated only in river water. In artificial water, as a sole treatment (45 mg/l, an efficiency of 94% in color removal was observed, slightly higher than that of the conventional treatment (20 mg/l Al2 (SO43 and 2 mg/l of cationic flocculant with a removal of 89%. However, water treated with nopal left a residual COD value doubled (21 mg/l compared to con- ventional treatment. In the treatment of artificial water, nopal as a flocculant showed a color removal of 92% and a residual COD of 31.5 mg /l applied at a dose of 22.5 mg/l and 7 mg/l of Al2 (SO43. The nopal was not very effective to remove the color produced by humic substances in waters of low turbidity and alkalinity, but its applicability as a coagulant/flocculant in waters of high turbidity and alkalinity is promising. It is recommended to extract the active ingredients of natural products to reduce the organic load of treated water and prevent the formation of disin- fection byproducts.El estudio evaluó la eficiencia del cactus de la tuna para remover el color en agua de río y agua artificial para el consumo humano. Se comparó su desem- peño con el coagulante sulfato de aluminio y un floculante catiónico. El agua fluvial se caracterizó por presentar alto color, baja turbidez, alcalinidad y dureza y alto porcentaje de oxígeno disuelto. Las hojas de tuna no mostraron actividad como coagulante único al ser evaluadas en agua de río. Se observó una eficiencia de remoción de color del 94% en agua artificial, cuando se aplicó como tratamiento único (45 mg/l, poco

Food consumption by Chilo partellus (Lepidoptera: Pyralidae) larvae infected with Beauveria bassiana and Metarhizium anisopliae and effects of feeding natural versus artificial diets on mortality and mycosis.

Science.gov (United States)

Tefera, Tadele; Pringle, K L

2003-11-01

Second and third instar Chilo partellus larvae were infected with Beauveria bassiana and Metarhizium anisopliae (both at 1x10(8)conidia/ml) and daily consumption of maize leaves was measured. Infection by the fungi was associated with reduced mean daily food consumption. Reduction in food consumption became evident 3-4 days after treatment with the fungi for second instar larvae and 4-5 days for third instar larvae. Four conidial concentrations, 1x10(5), 1x10(6), 1x10(7), and 1x10(8)conidia/ml, were tested against second instar larvae. Food consumption dropped by 70-85% when the second instar larvae were treated with the fungi at 1x10(8)conidia/ml. Reduction in food consumption by C. partellus larvae infected with B. bassiana and M. anisopliae may offset the slow speed of kill of the fungi. The effect of artificial versus natural diets on mortality and mycoses of second instar larvae treated with the fungi at 1x10(8)conidia/ml was determined. Larvae provided with artificial diet suffered little mortality and mycoses than larvae provided with maize leaves. The LT(50) was longer for larvae provided with artificial diet.

21 CFR 70.25 - Labeling requirements for color additives (other than hair dyes).

Science.gov (United States)

2010-04-01

... for the use of the color additive, such as “for food use only”; “for food, drug, and cosmetic use... limitations for a general or specific use of a straight color, the amount of each such straight color in terms... or specific use of a color additive, the label shall in addition provide directions for use of the...

Carotenoids and Their Isomers: Color Pigments in Fruits and Vegetables

Directory of Open Access Journals (Sweden)

Yueming Jiang

2011-02-01

Full Text Available Fruits and vegetables are colorful pigment-containing food sources. Owing to their nutritional benefits and phytochemicals, they are considered as ‘functional food ingredients’. Carotenoids are some of the most vital colored phytochemicals, occurring as all-trans and cis-isomers, and accounting for the brilliant colors of a variety of fruits and vegetables. Carotenoids extensively studied in this regard include β-carotene, lycopene, lutein and zeaxanthin. Coloration of fruits and vegetables depends on their growth maturity, concentration of carotenoid isomers, and food processing methods. This article focuses more on several carotenoids and their isomers present in different fruits and vegetables along with their concentrations. Carotenoids and their geometric isomers also play an important role in protecting cells from oxidation and cellular damages.

21 CFR 81.1 - Provisional lists of color additives.

Science.gov (United States)

2010-04-01

... GENERAL SPECIFICATIONS AND GENERAL RESTRICTIONS FOR PROVISIONAL COLOR ADDITIVES FOR USE IN FOODS, DRUGS... not to be construed as a listing for surgical suture use unless color additive petitions have been... the color additive for such use. The color additives listed in paragraphs (a), (b), and (c) of this...

Dispersive solid-phase microextraction and capillary electrophoresis separation of food colorants in beverages using diamino moiety functionalized silica nanoparticles as both extractant and pseudostationary phase.

Science.gov (United States)

Liu, Feng-Jie; Liu, Chuan-Ting; Li, Wei; Tang, An-Na

2015-01-01

In this work, a new method for the determination of food colorants in beverage samples is developed, using diamino moiety functionalized silica nanoparticles (dASNPs) as both adsorbents in dispersive solid-phase microextraction (dSPME) and pseudostationary phases (PSPs) in capillary electrophoresis (CE) separation. dASNPs were firstly used as adsorbents for the preconcentration of four colorants by the dSPME process. After that, colorants were efficiently separated by CE using 30 mM phosphate buffer (pH 6.0) containing 2 mM β-CD and 0.9 mg/mL dASNPs as additives. All factors influencing dSPME and CE separations were optimized in detail. The investigated analytes showed good linearities with correlation coefficients (R(2)) higher than 0.9932. The limits of detection for the four food colorants were between 0.030 and 0.36 mg/L, which are lower than those reported previously. The established method was also used to analyze four colorants in beverage samples with recoveries ranging from 82.7% to 114.6%. To the best of our knowledge, this is the first time to use NPs both as extractants in dSPME and pseudostationary phases in CE for the analytical purpose. Copyright © 2014 Elsevier B.V. All rights reserved.

78 FR 57105 - Wm. Wrigley Jr. Company; Filing of Color Additive Petition

Science.gov (United States)

2013-09-17

... lead in synthetic iron oxide for human food use. DATES: The color additive petition was filed on July.... FDA-2013-C-1008] Wm. Wrigley Jr. Company; Filing of Color Additive Petition AGENCY: Food and Drug... announcing that we have filed a petition, submitted by the Wm. Wrigley Jr. Company, proposing that the color...

Memory color effect induced by familiarity of brand logos.

Science.gov (United States)

Kimura, Atsushi; Wada, Yuji; Masuda, Tomohiro; Goto, Sho-Ichi; Tsuzuki, Daisuke; Hibino, Haruo; Cai, Dongsheng; Dan, Ippeita

2013-01-01

When people are asked to adjust the color of familiar objects such as fruits until they appear achromatic, the subjective gray points of the objects are shifted away from the physical gray points in a direction opposite to the memory color (memory color effect). It is still unclear whether the discrepancy between memorized and actual colors of objects is dependent on the familiarity of the objects. Here, we conducted two experiments in order to examine the relationship between the degree of a subject's familiarity with objects and the degree of the memory color effect by using logographs of food and beverage companies. In Experiment 1, we measured the memory color effects of logos which varied in terms of their familiarity (high, middle, or low). Results demonstrate that the memory color effect occurs only in the high-familiarity condition, but not in the middle- and low-familiarity conditions. Furthermore, there is a positive correlation between the memory color effect and the actual number of domestic stores of the brand. In Experiment 2, we assessed the semantic association between logos and food/beverage names by using a semantic priming task to elucidate whether the memory color effect of logos relates to consumer brand cognition, and found that the semantic associations between logos and food/beverage names in the high-familiarity brands were stronger than those in the low-familiarity brands only when the logos were colored correctly, but not when they were appropriately or inappropriately colored, or achromatic. The current results provide behavioral evidence of the relationship between the familiarity of objects and the memory color effect and suggest that the memory color effect increases with the familiarity of objects, albeit not constantly.

Memory Color Effect Induced by Familiarity of Brand Logos

Science.gov (United States)

Kimura, Atsushi; Wada, Yuji; Masuda, Tomohiro; Goto, Sho-ichi; Tsuzuki, Daisuke; Hibino, Haruo; Cai, Dongsheng; Dan, Ippeita

2013-01-01

Background When people are asked to adjust the color of familiar objects such as fruits until they appear achromatic, the subjective gray points of the objects are shifted away from the physical gray points in a direction opposite to the memory color (memory color effect). It is still unclear whether the discrepancy between memorized and actual colors of objects is dependent on the familiarity of the objects. Here, we conducted two experiments in order to examine the relationship between the degree of a subject’s familiarity with objects and the degree of the memory color effect by using logographs of food and beverage companies. Methods and Findings In Experiment 1, we measured the memory color effects of logos which varied in terms of their familiarity (high, middle, or low). Results demonstrate that the memory color effect occurs only in the high-familiarity condition, but not in the middle- and low-familiarity conditions. Furthermore, there is a positive correlation between the memory color effect and the actual number of domestic stores of the brand. In Experiment 2, we assessed the semantic association between logos and food/beverage names by using a semantic priming task to elucidate whether the memory color effect of logos relates to consumer brand cognition, and found that the semantic associations between logos and food/beverage names in the high-familiarity brands were stronger than those in the low-familiarity brands only when the logos were colored correctly, but not when they were appropriately or inappropriately colored, or achromatic. Conclusion The current results provide behavioral evidence of the relationship between the familiarity of objects and the memory color effect and suggest that the memory color effect increases with the familiarity of objects, albeit not constantly. PMID:23874638

Memory color effect induced by familiarity of brand logos.

Directory of Open Access Journals (Sweden)

Atsushi Kimura

Full Text Available When people are asked to adjust the color of familiar objects such as fruits until they appear achromatic, the subjective gray points of the objects are shifted away from the physical gray points in a direction opposite to the memory color (memory color effect. It is still unclear whether the discrepancy between memorized and actual colors of objects is dependent on the familiarity of the objects. Here, we conducted two experiments in order to examine the relationship between the degree of a subject's familiarity with objects and the degree of the memory color effect by using logographs of food and beverage companies.In Experiment 1, we measured the memory color effects of logos which varied in terms of their familiarity (high, middle, or low. Results demonstrate that the memory color effect occurs only in the high-familiarity condition, but not in the middle- and low-familiarity conditions. Furthermore, there is a positive correlation between the memory color effect and the actual number of domestic stores of the brand. In Experiment 2, we assessed the semantic association between logos and food/beverage names by using a semantic priming task to elucidate whether the memory color effect of logos relates to consumer brand cognition, and found that the semantic associations between logos and food/beverage names in the high-familiarity brands were stronger than those in the low-familiarity brands only when the logos were colored correctly, but not when they were appropriately or inappropriately colored, or achromatic.The current results provide behavioral evidence of the relationship between the familiarity of objects and the memory color effect and suggest that the memory color effect increases with the familiarity of objects, albeit not constantly.

An Artificial Emotion Model For Visualizing Emotion of Characters

OpenAIRE

Junseok Ham; Chansun Jung; Junhyung Park; Jihye Ryeo; Ilju Ko

2009-01-01

It is hard to express emotion through only speech when we watch a character in a movie or a play because we cannot estimate the size, kind, and quantity of emotion. So this paper proposes an artificial emotion model for visualizing current emotion with color and location in emotion model. The artificial emotion model is designed considering causality of generated emotion, difference of personality, difference of continual emotional stimulus, and co-relation of various emo...

Multispectral Imaging of Meat Quality - Color and Texture

DEFF Research Database (Denmark)

Trinderup, Camilla Himmelstrup

transformations to the CIELAB color space, the common color space within food science. The results show that meat color assessment with a multispectral imaging is a great alternative to the traditional colorimeter, i.e. the vision system meets some of the limitations that the colorimeter possesses. To mention one...

21 CFR 82.5 - General specifications for straight colors.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false General specifications for straight colors. 82.5... LISTING OF CERTIFIED PROVISIONALLY LISTED COLORS AND SPECIFICATIONS General Provisions § 82.5 General specifications for straight colors. No batch of a straight color listed in subpart B, C, or D shall be certified...

Natural and artificial radioactivity in commercial food for domestic animals

International Nuclear Information System (INIS)

Cavalcante, Fernanda

2017-01-01

The levels of natural radioactivity throughout the planet and their eventual consequences are studied by Environmental Radioprotection. Over the past years, the international agencies concerned with radiation protection have debated over the practices conducted so far, regarding the protection of the fauna and ora, which believed that the recommendations implemented for human beings assured that other species were also protected. Thus, assessments of the activity concentration of different radionuclides in the environment, as well as the absorbed doses for species from different ecosystems, due to internal and external exposures, are needed. Brazil holds the second largest dog and cat population in the world and annually produces over 2 million tons of feed. The present work has investigated the radioactivity levels in commercial brands of dry dog and cat food, using high resolution gamma spectrometry. The results have shown activity concentrations for artificial radionuclides below the detector's Minimum Detectable Activity and also, low concentration levels for the natural radionuclides, varying from 0,9 ± 0,3 Bq/kg up to 5,1 ± 0,7 Bq/kg for 226 Ra, from 1,2 ± 0,4 Bq/kg up to 11,1 ± 1,0 Bq/kg for 232 Th and from 156 ± 7 Bq/kg up to 410± 19 Bq/kg for 40 K. In order to verify the mineral content in pet food, EDXRF technique was applied and, using multivariate statistics, correlations between the mineral and radionuclide content were verified. The good correlation observed between concentrations of 226 Ra, 232 Th and calcium could be associated with meat and bone our used in feed manufacturing. The internal dose for some organs were inferred by Monte Carlo method and the results were no higher than 1 μGy/day. In summary, results have shown that the activity levels found in the pet food are low enough to conclude that the brands evaluated carry no radiological risks for the animals that consume them. (author)

Dual-modality impairment of implicit learning of letter-strings versus color-patterns in patients with schizophrenia

OpenAIRE

Chiu, Ming-Jang; Liu, Kristina; Hsieh, Ming H; Hwu, Hai-Gwo

2005-01-01

Abstract Background Implicit learning was reported to be intact in schizophrenia using artificial grammar learning. However, emerging evidence indicates that artificial grammar learning is not a unitary process. The authors used dual coding stimuli and schizophrenia clinical symptom dimensions to re-evaluate the effect of schizophrenia on various components of artificial grammar learning. Methods Letter string and color pattern artificial grammar learning performances were compared between 63...

Commutability of food microbiology proficiency testing samples.

Science.gov (United States)

Abdelmassih, M; Polet, M; Goffaux, M-J; Planchon, V; Dierick, K; Mahillon, J

2014-03-01

Food microbiology proficiency testing (PT) is a useful tool to assess the analytical performances among laboratories. PT items should be close to routine samples to accurately evaluate the acceptability of the methods. However, most PT providers distribute exclusively artificial samples such as reference materials or irradiated foods. This raises the issue of the suitability of these samples because the equivalence-or 'commutability'-between results obtained on artificial vs. authentic food samples has not been demonstrated. In the clinical field, the use of noncommutable PT samples has led to erroneous evaluation of the performances when different analytical methods were used. This study aimed to provide a first assessment of the commutability of samples distributed in food microbiology PT. REQUASUD and IPH organized 13 food microbiology PTs including 10-28 participants. Three types of PT items were used: genuine food samples, sterile food samples and reference materials. The commutability of the artificial samples (reference material or sterile samples) was assessed by plotting the distribution of the results on natural and artificial PT samples. This comparison highlighted matrix-correlated issues when nonfood matrices, such as reference materials, were used. Artificially inoculated food samples, on the other hand, raised only isolated commutability issues. In the organization of a PT-scheme, authentic or artificially inoculated food samples are necessary to accurately evaluate the analytical performances. Reference materials, used as PT items because of their convenience, may present commutability issues leading to inaccurate penalizing conclusions for methods that would have provided accurate results on food samples. For the first time, the commutability of food microbiology PT samples was investigated. The nature of the samples provided by the organizer turned out to be an important factor because matrix effects can impact on the analytical results. © 2013

Shifts in Color Discrimination during Early Pregnancy

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Levente L. Orbán

2012-04-01

Full Text Available The present study explores two hypotheses: a women during early pregnancy should experience increased color discrimination ability, and b women during early pregnancy should experience shifts in subjective preference away from images of foods that appear either unripe or spoiled. Both of these hypotheses derive from an adaptive view of pregnancy sickness that proposes the function of pregnancy sickness is to decrease the likelihood of ingestion of foods with toxins or teratogens. Changes to color discrimination could be part of a network of perceptual and physiological defenses (e.g., changes to olfaction, nausea, vomiting that support such a function. Participants included 13 pregnant women and 18 non-pregnant women. Pregnant women scored significantly higher than non-pregnant controls on the Farnsworth-Munsell (FM 100 Hue Test, an objective test of color discrimination, although no difference was found between groups in preferences for food images at different stages of ripeness or spoilage. These results are the first indication that changes to color discrimination may occur during early pregnancy, and is consistent with the view that pregnancy sickness may function as an adaptive defense mechanism.

Meta-Analysis of Attention-Deficit/Hyperactivity Disorder or Attention-Deficit/Hyperactivity Disorder Symptoms, Restriction Diet, and Synthetic Food Color Additives

Science.gov (United States)

Nigg, Joel T.; Lewis, Kara; Edinger, Tracy; Falk, Michael

2012-01-01

Objective: The role of diet and of food colors in attention-deficit/hyperactivity disorder (ADHD) or its symptoms warrants updated quantitative meta-analysis, in light of recent divergent policy in Europe and the United States. Method: Studies were identified through a literature search using the PubMed, Cochrane Library, and PsycNET databases…

Color encoded microbeads-based flow cytometric immunoassay for polycyclic aromatic hydrocarbons in food

International Nuclear Information System (INIS)

Meimaridou, Anastasia; Haasnoot, Willem; Noteboom, Linda; Mintzas, Dimitrios; Pulkrabova, Jana; Hajslova, Jana; Nielen, Michel W.F.

2010-01-01

Food contamination caused by chemical hazards such as persistent organic pollutants (POPs) is a worldwide public health concern and requires continuous monitoring. The chromatography-based analysis methods for POPs are accurate and quite sensitive but they are time-consuming, laborious and expensive. Thus, there is a need for validated simplified screening tools, which are inexpensive, rapid, have automation potential and can detect multiple POPs simultaneously. In this study we developed a flow cytometry-based immunoassay (FCIA) using a color-encoded microbeads technology to detect benzo[a]pyrene (BaP) and other polycyclic aromatic hydrocarbons (PAHs) in buffer and food extracts as a starting point for the future development of rapid multiplex assays including other POPs in food, such as polychlorinated biphenyls (PCBs) and polybrominated diphenyl ethers (PBDEs). A highly sensitive assay for BaP was obtained with an IC 50 of 0.3 μg L -1 using a monoclonal antibody (Mab22F12) against BaP, similar to the IC 50 of a previously described enzyme-linked immunosorbent assay (ELISA) using the same Mab. Moreover, the FCIA was 8 times more sensitive for BaP compared to a surface plasmon resonance (SPR)-based biosensor immunoassay (BIA) using the same reagents. The selectivity of the FCIAs was tested, with two Mabs against BaP for 25 other PAHs, including two hydroxyl PAH metabolites. Apart from BaP, the FCIAs can detect PAHs such as indenol[1,2,3-cd]pyrene (IP), benz[a]anthracene (BaA), and chrysene (CHR) which are also appointed by the European Food Safety Authority (EFSA) as suitable indicators of PAH contamination in food. The FCIAs results were in agreement with those obtained with gas chromatography-mass spectrometry (GC-MS) for the detection of PAHs in real food samples of smoked carp and wheat flour and has great potential for the future routine application of this assay in a simplex or multiplex format in combination with simplified extraction procedure which are

COLORING PROPERTIES OF WOOL FABRIC COLORED BY NEW DYESTUFFS - AZOMETHINES

Directory of Open Access Journals (Sweden)

DJORDJEVIC Dragan

2016-05-01

Full Text Available The azomethines have broad applications in food and dyestuff industries, and in analytical chemistry, catalysis and also in the field of agrochemical. These have played an influential part in the improvement of modern coordination chemistry, but also they can also be found at key points in the development of inorganic biochemistry, catalysis and also in optical materials. The present paper describes coloring properties of wool fabric colored by new dyestuffs - azomethines, derivate of isatin. Synthesizing of dyestuffs can often have one to six chromogen, which can be defined as the photoactive components that contain colored or uncolored absorbent components. In addition of monoazo, diazo, poly-azo, anthraquinone, xanthan and similar systems, the azomethines or imines, also includes to the chromogen groups. Azomethines, such as, isatin-3-hydrazone, isatin-3-thiosemicarbazone and isatin-3-phenylhydrazone, were synthesized and their coloring performance on wool fabric assessed. The synthesized azomethines showed very good substantively for wool fibers with good coloring performance according to CIEL*a*b* system which characterized quantitative and qualitative coloring property. Dyestuff 3 or isatin-3-phenylhydrazone bound to woolen textiles to a greater extent and greater intensity (minimum value of L. Dyestuff 2 or isatin-3-thiosemicarbazone linked to the minimum amount for textiles (the largest value of L. Although it must be noted that it is a lighter shade (yellow color as opposed to the dyestuff 3 (red color.

21 CFR 150.141 - Artificially sweetened fruit jelly.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Artificially sweetened fruit jelly. 150.141 Section 150.141 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... locust bean gum), guar gum, gum karaya, gum tragacanth, algin (sodium alginate), sodium...

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses you are considering buying approved by ... 23, 2018 Solar Eclipse Inflicts Damage in the Shape of ...

Understanding of the color in composite resin

Directory of Open Access Journals (Sweden)

Jeong-Won Park

2011-07-01

Full Text Available In clinic, esthetic restoration of a defective natural tooth with composite resin is challenging procedure and needs complete understanding of the color of tooth itself and materials used. The optical characteristics of the composites are different because the chemical compositions and microstructures are not same. This review provided basic knowledge of the color and the color measurement devices, and analyze the color of the natural tooth. Further, the accuracy of the shade tab, color of the composite resins before and after curing, effect of the water, food and bleaching agent, and translucency, opalescence, and fluorescence effects were evaluated.

76 FR 20992 - Sun Chemical Corp.; Filing of Color Additive Petition

Science.gov (United States)

2011-04-14

...] Sun Chemical Corp.; Filing of Color Additive Petition AGENCY: Food and Drug Administration, HHS. ACTION: Notice. SUMMARY: The Food and Drug Administration (FDA) is announcing that Sun Chemical Corp. has... given that a color additive petition (CAP 1C0290) has been filed by Sun Chemical Corp., 5020 Spring...

Substitution time of natural food by artificial diet on survival rate and growth of pacific white shrimp (Litopenaeus vannamei postlarvae during rearing in low salinity media

Directory of Open Access Journals (Sweden)

Ferdinand Hukama Taqwa

2011-01-01

Full Text Available This research was conducted to determine natural food substitution time by artificial diet   after salinity acclimatization from 20 ppt until 2 ppt, which can increase survival and growth of (Litopenaeus vannamei postlarvae during rearing period. Design experiment was completely randomized design with five treatments and three replications of natural food Chironomus sp.  (60% of crude protein substitution time by artificial diet (40% of crude protein at day: 1 (A, 7 (B, 14 (C, 21 (D and full natural food without artificial diet (E during 28 days rearing period. White shrimp postlarvae and rearing media in this experiment based from best result of earlier research that is PL25 from acclimatization in media 2 ppt with addition of potassium 25 ppm to freshwater media.  The densities of PL25 white shrimp were 20 PLs/50 liters of 2 ppt media. The result of this experiment showed that the use of artificial diet as soon as after salinity acclimatization (PL25 gave best performance production compared to which only that was given natural food Chironomus sp. during experiment or with treatment by artificial diet substitution at day-7, day-14 or day-21, shown with the highest value of food consumption level, protein retention, energy retention, daily growth rate and food efficiency. Survival rate of PL54 was above 80% and not significant different between treatment. That is supported by chemical-physical value of water quality still in range appropriate to survival rate of white shrimp post larvae during a rearing period. The result of this experiment indicated that requirement nutrient of PL25 in low salinity did not fulfilled if only rely on natural food, so that require artificial diet with nutrition content to support growth and survival rate of white shrimp post larvae more maximal. Key words: salinity, natural food, artificial diet, Pacific white shrimp   ABSTRAK Tujuan penelitian ini adalah untuk menentukan waktu penggantian pakan alami oleh

Artificial radioisotopes in food chains

International Nuclear Information System (INIS)

Binnerts, W.T.; Faber, K.; Klijn, N.; Lemmens, C.; Wissink, M.

1986-01-01

Use of uranium for nuclear fission involves the risk of environmental contamination by radiation during the processes of mining, concentration, peaceful and military application and storage, reprocessing and waste disposal. Three of the most dangerous radioisotopes have been followed here as they move through four different food chains. The main bottlenecks for fast and massive transfer are for 131 I its rather short half life, for 137 Cs the defective plant uptake from soil (and much less so also the pathway through the animal body), and for 90 Sr its discrimination relative to calcium in several transport processes in the animal body, and its preference for the bone mass. Hence it is often of advantage for man to use animals as an additional food chain. Known exceptions are discussed: the reindeer and karibou living entirely on lichens during the winter and thereby acquiring for 137 Cs nearly identical specific activity as plant food, and cow's milk for iodine during a short period after contamination. 15 refs.; 1 figure; 4 tabs

21 CFR 70.5 - General restrictions on use of color additives.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false General restrictions on use of color additives. 70... GENERAL COLOR ADDITIVES General Provisions § 70.5 General restrictions on use of color additives. (a) Color additives for use in the area of the eye. No listing or certification of a color additive shall be...

Colored Contact Lens Dangers

Medline Plus

Full Text Available ... contact lenses , from the U.S. Food and Drug Administration (FDA). Are the colored lenses you are considering ... Follow The Academy Professionals: Education Guidelines News Multimedia Public & Patients: Contact Us About the Academy Jobs at ...

Overview of Food Ingredients, Additives and Colors

Science.gov (United States)

... In addition to maintaining the quality of the food, they help control contamination that can cause foodborne illness, including life-threatening ... still be considered safe. Regulations known as Good Manufacturing ... limit the amount of food ingredients used in foods to the amount necessary ...

Determination of natural and artificial radionuclides and some trace metals in manufactured food of Syrian infant and their intake rates

International Nuclear Information System (INIS)

Al-Masri, M. S.; Nashawati, A.; Amin, Y.; Ibrahim, S.

2001-06-01

Natural and artificial radionuclides and some trace metals in some manufactured food of Syrian infant and their intake rates have been determined. Seventeen manufactured food and eleven types of canned milked, were collected from the local market, and chemically and radioactivity analyzed; radium-226, radium-228, potassium-40, lead-210, polonium-210 and trace metals (Pb, Cd, Cu, Zn) being determined. Results have shown that 210 Po concentration varied between 0.38 and 2.89 Bq/Kg in canned milk while the highest concentration in infant food was found to be 1.69 Bq/Kg; other radionuclides concentration being below the limit of detection. Total uranium concentration varied between 2.2 and 10.5 μg/Kg in milk samples and 0.78-6.0 μg/Kg in food stuff samples. In addition, concentration of Pb and Cd in all samples were found to be very low and lower than the lower of limit of detection of the analytical method. (author)

21 CFR 2.25 - Grain seed treated with poisonous substances; color identification to prevent adulteration of...

Science.gov (United States)

2010-04-01

... the natural color of the food seed as to make admixture of treated, denatured seeds with good food... adequately denatured by a suitable color to prevent their subsequent inadvertent use as food for man or feed...

75 FR 5887 - Listing of Color Additives Exempt From Certification; Paracoccus Pigment; Confirmation of...

Science.gov (United States)

2010-02-05

... pigment as a color additive in the feed of salmonid fish to enhance the color of their flesh. DATES: The... for the safe use of paracoccus pigment as a color additive in the feed of salmonid fish to enhance the... of Food and Drugs, and redelegated to the Director, Office of Food Additive Safety, notice is given...

All India survey for analyses of colors in sweets and savories: exposure risk in Indian population.

Science.gov (United States)

Dixit, Sumita; Khanna, Subhash K; Das, Mukul

2013-04-01

In the present study, an attempt has been made to understand the exposure assessment of food colors through 2 major groups, sweets and savories, at a national level so as to evolve a scientific yardstick to fix levels of colors in commodities based on technological and safety requirement. A vast majority of colored food commodities (83.6%) were found to employ permitted colors and confirmed a marked decline in the trend of use of nonpermitted colors (NPCs). Of the 4 zones of India, East zone showed the maximum adulteration (80.3%) both by exceeding the prescribed limits of permitted colors (72.3%) and the use of NPCs (28.7%). Tartrazine was the most popular color among the permitted list, which ranged from 12.5 to 1091 mg/kg. Rhodamine B was the most prevalent dye in the NPCs group. On the basis of average consumption of food commodities and average levels of detected colors, the intake of Sunset Yellow FCF saturates the acceptable daily intake limit to a maximum of 47.8% in children, which is a cause of concern. The uniform maximum permissible limit of synthetic colors at 100 mg/kg under the Indian rules thus needs to be reviewed and should rather be governed by the technological necessity and the consumption profiles of food commodities so that the vulnerable population should not unnecessary be exposed to excessive amounts of synthetic colors to pose health risks. © 2013 Institute of Food Technologists®

In vitro study of color stability of polycrystalline and monocrystalline ceramic brackets.

Science.gov (United States)

de Oliveira, Cibele Braga; Maia, Luiz Guilherme Martins; Santos-Pinto, Ary; Gandini Junior, Luiz Gonzaga

2014-01-01

The aim of this in vitro study was to analyze color stability of monocrystalline and polycrystalline ceramic brackets after immersion in dye solutions. Seven ceramic brackets of four commercial brands were tested: Two monocrystalline and two polycrystalline. The brackets were immersed in four dye solutions (coffee, red wine, Coke and black tea) and in artificial saliva for the following times: 24 hours, 7, 14 and 21 days, respectively. Color changes were measured by a spectrophotometer. Data were assessed by Multivariate Profile Analysis, Analysis of Variance (ANOVA) and Multiple Comparison Tests of means. There was a perceptible change of color in all ceramic brackets immersed in coffee (ΔE* Allure = 7.61, Inspire Ice = 6.09, Radiance = 6.69, Transcend = 7.44), black tea (ΔE* Allure = 6.24, Inspire Ice = 5.21, Radiance = 6.51, Transcend = 6.14) and red wine (ΔE* Allure = 6.49, Inspire Ice = 4.76, Radiance = 5.19, Transcend = 5.64), but no change was noticed in Coke and artificial saliva (ΔE brackets undergo color change when exposed to solutions of coffee, black tea and red wine. However, the same crystalline structure, either monocrystalline or polycrystalline, do not follow the same or a similar pattern in color change, varying according to the bracket fabrication, which shows a lack of standardization in the manufacturing process. Coffee dye produced the most marked color changes after 21 days of immersion for most ceramic brackets evaluated.

CURRENCY OF THE MICROFLORA CORRECTION WHEN BEGINNING FEEDING WITH ADDITIONAL FOOD AND ARTIFICIAL MILK FORMULAS

Directory of Open Access Journals (Sweden)

N. V. Toptchiy

2012-01-01

Full Text Available Children feeding with breast milk have significantly lower risk of gastrointestinal infectious diseases development, than children feeding with artificial milk formulas. At the beginning of feeding with additional food influence of allogenic antigens on child’s organism is increasing, which can lead to disturbances in microbiocoenosis of the gastro-intestinal tract. This causes stool disorders, intestinal colic, dyspepsia, dermatitis, allergic reactions, immunodeficiency with recurrent relapses of infections and development of non-infectious disease and their transition into chronic condition. Forming of the malabsorption syndrome at the background of such conditions leads to growth and mental development retardation of children. Numerous clinical trials proved the beneficial effects of the probiotic Hylak Forte on intestinal microflora in disbiosis.

75 FR 10808 - CIBA Vision Corp.; Withdrawal of Color Additive Petitions

Science.gov (United States)

2010-03-09

...) proposing that the color additive regulations be amended to provide for the safe use of Color Index (C.I... of Color Additives Exempt from Certification (21 CFR part 73) to provide for the safe use of C.I...) CIBA Vision Corp.; Withdrawal of Color Additive Petitions AGENCY: Food and Drug Administration, HHS...

77 FR 2935 - Mars, Inc.; Filing of Color Additive Petition

Science.gov (United States)

2012-01-20

... 73) Listing of Color Additives Exempt From Certification to provide for the safe use of spirulina.... FDA-2011-C-0878] Mars, Inc.; Filing of Color Additive Petition AGENCY: Food and Drug Administration... Mars, Inc., has filed a petition proposing that the color additive regulations be amended to provide...

A systematic review on nanoencapsulation of food bioactive ingredients and nutraceuticals by various nanocarriers.

Science.gov (United States)

Assadpour, Elham; Jafari, Seid Mahdi

2018-06-08

Today, there is an ever-growing interest on natural food ingredients both by consumers and producers in the food industry. In fact, people are looking for those products in the market which are free from artificial and synthetic additives and can promote their health. These food bioactive ingredients should be formulated in such a way that protects them against harsh process and environmental conditions and safely could be delivered to the target organs and cells. Nanoencapsulation is a perfect strategy for this situation and there have been many studies in recent years for nanoencapsulation of food components and nutraceuticals by different technologies. In this review paper, our main goal is firstly to have an overview of nanoencapsulation techniques applicable to food ingredients in a systematic classification, i.e., lipid-based nanocarriers, nature-inspired nanocarriers, special-equipment-based nanocarriers, biopolymer nanocarriers, and other miscellaneous nanocarriers. Then, application of these cutting-edge nanocarriers for different nutraceuticals including phenolic compounds and antioxidants, natural food colorants, antimicrobial agents and essential oils, vitamins, minerals, flavors, fish oils and essential fatty acids will be discussed along with presenting some examples in each field.

75 FR 5887 - Listing of Color Additives Exempt From Certification; Astaxanthin Dimethyldisuccinate...

Science.gov (United States)

2010-02-05

... use of astaxanthin dimethyldisuccinate as a color additive in the feed of salmonid fish to enhance the... CFR Part 73 Color additives, Cosmetics, Drugs, Medical devices. 0 Therefore, under the Federal Food... of Food Additive Safety, notice is given that no objections or requests for a hearing were filed in...

Living Color Frame System: PC graphics tool for data visualization

Science.gov (United States)

Truong, Long V.

1993-01-01

Living Color Frame System (LCFS) is a personal computer software tool for generating real-time graphics applications. It is highly applicable for a wide range of data visualization in virtual environment applications. Engineers often use computer graphics to enhance the interpretation of data under observation. These graphics become more complicated when 'run time' animations are required, such as found in many typical modern artificial intelligence and expert systems. Living Color Frame System solves many of these real-time graphics problems.

Perception of artificial conspecifics by bearded dragons (Pogona vitticeps).

Science.gov (United States)

Frohnwieser, Anna; Pike, Thomas W; Murray, John C; Wilkinson, Anna

2018-01-09

Artificial animals are increasingly used as conspecific stimuli in animal behavior research. However, researchers often have an incomplete understanding of how the species under study perceives conspecifics, and hence which features needed for a stimulus to be perceived appropriately. To investigate the features to which bearded dragons (Pogona vitticeps) attend, we measured their lateralized eye use when assessing a successive range of stimuli. These ranged through several stages of realism in artificial conspecifics, to see how features such as color, the presence of eyes, body shape and motion influence behavior. We found differences in lateralized eye use depending on the sex of the observing bearded dragon and the artificial conspecific, as well as the artificial conspecific's behavior. Therefore, this approach can inform the design of robotic animals that elicit biologically-meaningful responses in live animals. This article is protected by copyright. All rights reserved.

Identification of potentially safe promising fungal cell factories for the production of polyketide natural food colorants using chemotaxonomic rationale

Directory of Open Access Journals (Sweden)

Frisvad Jens C

2009-04-01

Full Text Available Abstract Background Colorants derived from natural sources look set to overtake synthetic colorants in market value as manufacturers continue to meet the rising demand for clean label ingredients – particularly in food applications. Many ascomycetous fungi naturally synthesize and secrete pigments and thus provide readily available additional and/or alternative sources of natural colorants that are independent of agro-climatic conditions. With an appropriately selected fungus; using in particular chemotaxonomy as a guide, the fungal natural colorants could be produced in high yields by using the optimized cultivation technology. This approach could secure efficient production of pigments avoiding use of genetic manipulation. Results Polyketide pigment producing ascomycetous fungi were evaluated for their potential as production organisms based on a priori knowledge on species-specific pigment and potential mycotoxin production and BioSafety level (BSL classification. Based on taxonomic knowledge, we pre-selected ascomycetous fungi belonging to Penicillium subgenus Biverticillium that produced yellow, orange or red pigments while deselecting Penicillium marneffei; a well known human pathogen in addition to other mycotoxigenic fungi belonging to the same group. We identified 10 strains belonging to 4 species; viz. P. purpurogenum, P. aculeatum, P. funiculosum, and P. pinophilum as potential pigment producers that produced Monascus-like pigments but no known mycotoxins. The selection/deselection protocol was illustrated in the pigment extracts of P. aculeatum IBT 14259 and P. crateriforme IBT 5015 analysed by HPLC-DAD-MS. In addition, extracellular pigment producing ability of some of the potential pigment producers was evaluated in liquid media with a solid support and N-glutarylmonascorubramine was discovered in the partially purified pigment extract of P. purpurogenum IBT 11181 and IBT 3645. Conclusion The present work brought out that the use

21 CFR 150.161 - Artificially sweetened fruit preserves and jams.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Artificially sweetened fruit preserves and jams. 150.161 Section 150.161 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... karaya, gum tragacanth, algin (sodium alginate), sodium carboxymethylcellulose (cellulose gum...

75 FR 13556 - Biocompatibles UK Ltd.; Filing of Color Additive Petition

Science.gov (United States)

2010-03-22

... filed a petition proposing that the color additive regulations be amended to provide for the safe use of...] Biocompatibles UK Ltd.; Filing of Color Additive Petition AGENCY: Food and Drug Administration, HHS. ACTION... polyvinyl alcohol as a color additive in vascular embolization devices. FOR FURTHER INFORMATION CONTACT...

Nature's palette: the search for natural blue colorants.

Science.gov (United States)

Newsome, Andrew G; Culver, Catherine A; van Breemen, Richard B

2014-07-16

The food and beverage industry is seeking to broaden the palette of naturally derived colorants. Although considerable effort has been devoted to the search for new blue colorants in fruits and vegetables, less attention has been directed toward blue compounds from other sources such as bacteria and fungi. The current work reviews known organic blue compounds from natural plant, animal, fungal, and microbial sources. The scarcity of blue-colored metabolites in the natural world relative to metabolites of other colors is discussed, and structural trends common among natural blue compounds are identified. These compounds are grouped into seven structural classes and evaluated for their potential as new color additives.

Food processing

NARCIS (Netherlands)

Teodorowicz, Malgorzata; Neerven, Van Joost; Savelkoul, Huub

2017-01-01

The majority of foods that are consumed in our developed society have been processed. Processing promotes a non-enzymatic reaction between proteins and sugars, the Maillard reaction (MR). Maillard reaction products (MRPs) contribute to the taste, smell and color of many food products, and thus

Chromatic stability of acrylic resins of artificial eyes submitted to accelerated aging and polishing.

Science.gov (United States)

Goiato, Marcelo Coelho; Santos, Daniela Micheline dos; Souza, Josiene Firmino; Moreno, Amália; Pesqueira, Aldiéris Alves

2010-12-01

Esthetics and durability of materials used to fabricate artificial eyes has been an important issue since artificial eyes are essential to restore esthetics and function, protect the remaining tissues and help with patients' psychological therapy. However, these materials are submitted to degrading effects of environmental agents on the physical properties of the acrylic resin. This study assessed the color stability of acrylic resins used to fabricate sclera in three basic shades (N1, N2 and N3) when subjected to accelerated aging, mechanical and chemical polishing. Specimens of each resin were fabricated and submitted to mechanical and chemical polishing. Chromatic analysis was performed before and after accelerated aging through ultraviolet reflection spectrophotometry. All specimens revealed color alteration following polishing and accelerated aging. The resins presented statistically significant chromatic alteration (p<0.01) between the periods of 252 and 1008 h. Both polishing methods presented no significant difference between the values of color derivatives of resins.

Food additives: Sodium benzoate, potassium sorbate, azorubine, and tartrazine modify the expression of NFκB, GADD45α, and MAPK8 genes.

Science.gov (United States)

Raposa, B; Pónusz, R; Gerencsér, G; Budán, F; Gyöngyi, Z; Tibold, A; Hegyi, D; Kiss, I; Koller, Á; Varjas, T

2016-09-01

It has been reported that some of the food additives may cause sensitization, inflammation of tissues, and potentially risk factors in the development of several chronic diseases. Thus, we hypothesized that expressions of common inflammatory molecules - known to be involved in the development of various inflammatory conditions and cancers - are affected by these food additives. We investigated the effects of commonly used food preservatives and artificial food colorants based on the expressions of NFκB, GADD45α, and MAPK8 (JNK1) from the tissues of liver. RNA was isolated based on Trizol protocol and the activation levels were compared between the treated and the control groups. Tartrazine alone could elicit effects on the expressions of NFκB (p = 0.013) and MAPK8 (p = 0.022). Azorubine also resulted in apoptosis according to MAPK8 expression (p = 0.009). Preservatives were anti-apoptotic in high dose. Sodium benzoate (from low to high doses) dose-dependently silenced MAPK8 expression (p = 0.004 to p = 0.002). Addition of the two preservatives together elicited significantly greater expression of MAPK8 at half-fold dose (p = 0.002) and at fivefold dose (p = 0.008). This study suggests that some of the food preservatives and colorants can contribute to the activation of inflammatory pathways.

21 CFR 71.37 - Exemption of color additives for investigational use.

Science.gov (United States)

2010-04-01

... additives for investigational use. (a) A shipment or other delivery of a color additive or of a food, drug, or cosmetic containing such a color additive for investigational use by experts qualified to... which states prominently, “Caution—Contains new color additive—For investigational use only.” No animals...

Identifying multiple influential spreaders in term of the distance-based coloring

Energy Technology Data Exchange (ETDEWEB)

Guo, Lei; Lin, Jian-Hong; Guo, Qiang [Research Center of Complex Systems Science, University of Shanghai for Science and Technology, Shanghai 200093 (China); Liu, Jian-Guo, E-mail: liujg004@ustc.edu.cn [Research Center of Complex Systems Science, University of Shanghai for Science and Technology, Shanghai 200093 (China); Data Science and Cloud Service Research Centre, Shanghai University of Finance and Economics, Shanghai 200433 (China)

2016-02-22

Identifying influential nodes is of significance for understanding the dynamics of information diffusion process in complex networks. In this paper, we present an improved distance-based coloring method to identify the multiple influential spreaders. In our method, each node is colored by a kind of color with the rule that the distance between initial nodes is close to the average distance of a network. When all nodes are colored, nodes with the same color are sorted into an independent set. Then we choose the nodes at the top positions of the ranking list according to their centralities. The experimental results for an artificial network and three empirical networks show that, comparing with the performance of traditional coloring method, the improvement ratio of our distance-based coloring method could reach 12.82%, 8.16%, 4.45%, 2.93% for the ER, Erdős, Polblogs and Routers networks respectively. - Highlights: • We present an improved distance-based coloring method to identify the multiple influential spreaders. • Each node is colored by a kind of color where the distance between initial nodes is close to the average distance. • For three empirical networks show that the improvement ratio of our distance-based coloring method could reach 8.16% for the Erdos network.

Identifying multiple influential spreaders in term of the distance-based coloring

International Nuclear Information System (INIS)

Guo, Lei; Lin, Jian-Hong; Guo, Qiang; Liu, Jian-Guo

2016-01-01

Identifying influential nodes is of significance for understanding the dynamics of information diffusion process in complex networks. In this paper, we present an improved distance-based coloring method to identify the multiple influential spreaders. In our method, each node is colored by a kind of color with the rule that the distance between initial nodes is close to the average distance of a network. When all nodes are colored, nodes with the same color are sorted into an independent set. Then we choose the nodes at the top positions of the ranking list according to their centralities. The experimental results for an artificial network and three empirical networks show that, comparing with the performance of traditional coloring method, the improvement ratio of our distance-based coloring method could reach 12.82%, 8.16%, 4.45%, 2.93% for the ER, Erdős, Polblogs and Routers networks respectively. - Highlights: • We present an improved distance-based coloring method to identify the multiple influential spreaders. • Each node is colored by a kind of color where the distance between initial nodes is close to the average distance. • For three empirical networks show that the improvement ratio of our distance-based coloring method could reach 8.16% for the Erdos network.

Color change of gemstones by exposure to gamma rays

Energy Technology Data Exchange (ETDEWEB)

Lima, Giovanna L.C. de; Lameiras, Fernando S., E-mail: giovannalarissa17@hotmail.com, E-mail: fsl@cdtn.br [Centro de Desenvolvimento da Tecnologia Nuclear (CDTN/CNEN-MG), Belo Horizonte, MG (Brazil)

2015-07-01

A gem is appreciated by collectors and, when polished, widely used for jewelry manufacturing. For example, when quartz naturally or artificially acquires a color it becomes a gemstone (smoky quartz, morion, citrine, amethyst, or prasyolite). The presence of chromophore elements in a quartz sample was analysed by Fourier transform infrared spectrometry (FTIR). With a semi-quantitative analysis of the absorption FTIR spectra, it was possible to predict if colorless quartz has the potential to develop color when exposed to ionizing radiation and heat. Specific absorption bands show the presence of chromophore elements in quartz such as aluminum, iron, hydrogen, sodium, or lithium. Considering the ratio of the heights of the absorption bands of these elements, it was possible to predict the color quartz can develop. Samples of irradiated dark and light violet fluorites were analyzed by FTIR and energy-dispersive X-rays spectroscopy. The light violet samples has higher content of calcium relative to fluorine, as well higher content of hydroxyl, probably replacing fluorine in crystal lattice. Hydroxyls cannot be precursors of F color centers, which are the cause of violet color in fluorite, explaining the light violet color of hydroxyl-rich samples. (author)

Color change of gemstones by exposure to gamma rays

International Nuclear Information System (INIS)

Lima, Giovanna L.C. de; Lameiras, Fernando S.

2015-01-01

A gem is appreciated by collectors and, when polished, widely used for jewelry manufacturing. For example, when quartz naturally or artificially acquires a color it becomes a gemstone (smoky quartz, morion, citrine, amethyst, or prasyolite). The presence of chromophore elements in a quartz sample was analysed by Fourier transform infrared spectrometry (FTIR). With a semi-quantitative analysis of the absorption FTIR spectra, it was possible to predict if colorless quartz has the potential to develop color when exposed to ionizing radiation and heat. Specific absorption bands show the presence of chromophore elements in quartz such as aluminum, iron, hydrogen, sodium, or lithium. Considering the ratio of the heights of the absorption bands of these elements, it was possible to predict the color quartz can develop. Samples of irradiated dark and light violet fluorites were analyzed by FTIR and energy-dispersive X-rays spectroscopy. The light violet samples has higher content of calcium relative to fluorine, as well higher content of hydroxyl, probably replacing fluorine in crystal lattice. Hydroxyls cannot be precursors of F color centers, which are the cause of violet color in fluorite, explaining the light violet color of hydroxyl-rich samples. (author)

In vitro study of color stability of polycrystalline and monocrystalline ceramic brackets

OpenAIRE

de Oliveira, Cibele Braga; Maia, Luiz Guilherme Martins; Santos-Pinto, Ary; Gandini J?nior, Luiz Gonzaga

2014-01-01

OBJECTIVE: The aim of this in vitro study was to analyze color stability of monocrystalline and polycrystalline ceramic brackets after immersion in dye solutions. METHODS: Seven ceramic brackets of four commercial brands were tested: Two monocrystalline and two polycrystalline. The brackets were immersed in four dye solutions (coffee, red wine, Coke and black tea) and in artificial saliva for the following times: 24 hours, 7, 14 and 21 days, respectively. Color changes were measured by a...

Dual-modality impairment of implicit learning of letter-strings versus color-patterns in patients with schizophrenia.

Science.gov (United States)

Chiu, Ming-Jang; Liu, Kristina; Hsieh, Ming H; Hwu, Hai-Gwo

2005-12-12

Implicit learning was reported to be intact in schizophrenia using artificial grammar learning. However, emerging evidence indicates that artificial grammar learning is not a unitary process. The authors used dual coding stimuli and schizophrenia clinical symptom dimensions to re-evaluate the effect of schizophrenia on various components of artificial grammar learning. Letter string and color pattern artificial grammar learning performances were compared between 63 schizophrenic patients and 27 comparison subjects. Four symptom dimensions derived from a Chinese Positive and Negative Symptom Scale ratings were correlated with patients' artificial grammar implicit learning performances along the two stimulus dimensions. Patients' explicit memory performances were assessed by verbal paired associates and visual reproduction subtests of the Wechsler Memory Scales Revised Version to provide a contrast to their implicit memory function. Schizophrenia severely hindered color pattern artificial grammar learning while the disease affected lexical string artificial grammar learning to a lesser degree after correcting the influences from age, education and the performance of explicit memory function of both verbal and visual modalities. Both learning performances correlated significantly with the severity of patients' schizophrenic clinical symptom dimensions that reflect poor abstract thinking, disorganized thinking, and stereotyped thinking. The results of this study suggested that schizophrenia affects various mechanisms of artificial grammar learning differently. Implicit learning, knowledge acquisition in the absence of conscious awareness, is not entirely intact in patients with schizophrenia. Schizophrenia affects implicit learning through an impairment of the ability of making abstractions from rules and at least in part decreasing the capacity for perceptual learning.

Dual-modality impairment of implicit learning of letter-strings versus color-patterns in patients with schizophrenia

Directory of Open Access Journals (Sweden)

Hwu Hai-Gwo

2005-12-01

Full Text Available Abstract Background Implicit learning was reported to be intact in schizophrenia using artificial grammar learning. However, emerging evidence indicates that artificial grammar learning is not a unitary process. The authors used dual coding stimuli and schizophrenia clinical symptom dimensions to re-evaluate the effect of schizophrenia on various components of artificial grammar learning. Methods Letter string and color pattern artificial grammar learning performances were compared between 63 schizophrenic patients and 27 comparison subjects. Four symptom dimensions derived from a Chinese Positive and Negative Symptom Scale ratings were correlated with patients' artificial grammar implicit learning performances along the two stimulus dimensions. Patients' explicit memory performances were assessed by verbal paired associates and visual reproduction subtests of the Wechsler Memory Scales Revised Version to provide a contrast to their implicit memory function. Results Schizophrenia severely hindered color pattern artificial grammar learning while the disease affected lexical string artificial grammar learning to a lesser degree after correcting the influences from age, education and the performance of explicit memory function of both verbal and visual modalities. Both learning performances correlated significantly with the severity of patients' schizophrenic clinical symptom dimensions that reflect poor abstract thinking, disorganized thinking, and stereotyped thinking. Conclusion The results of this study suggested that schizophrenia affects various mechanisms of artificial grammar learning differently. Implicit learning, knowledge acquisition in the absence of conscious awareness, is not entirely intact in patients with schizophrenia. Schizophrenia affects implicit learning through an impairment of the ability of making abstractions from rules and at least in part decreasing the capacity for perceptual learning.

Evaluation of coffee roasting degree by using electronic nose and artificial neural network for off-line quality control.

Science.gov (United States)

Romani, Santina; Cevoli, Chiara; Fabbri, Angelo; Alessandrini, Laura; Dalla Rosa, Marco

2012-09-01

An electronic nose (EN) based on an array of 10 metal oxide semiconductor sensors was used, jointly with an artificial neural network (ANN), to predict coffee roasting degree. The flavor release evolution and the main physicochemical modifications (weight loss, density, moisture content, and surface color: L*, a*), during the roasting process of coffee, were monitored at different cooking times (0, 6, 8, 10, 14, 19 min). Principal component analysis (PCA) was used to reduce the dimensionality of sensors data set (600 values per sensor). The selected PCs were used as ANN input variables. Two types of ANN methods (multilayer perceptron [MLP] and general regression neural network [GRNN]) were used in order to estimate the EN signals. For both neural networks the input values were represented by scores of sensors data set PCs, while the output values were the quality parameter at different roasting times. Both the ANNs were able to well predict coffee roasting degree, giving good prediction results for both roasting time and coffee quality parameters. In particular, GRNN showed the highest prediction reliability. Actually the evaluation of coffee roasting degree is mainly a manned operation, substantially based on the empirical final color observation. For this reason it requires well-trained operators with a long professional skill. The coupling of e-nose and artificial neural networks (ANNs) may represent an effective possibility to roasting process automation and to set up a more reproducible procedure for final coffee bean quality characterization. © 2012 Institute of Food Technologists®

Tracing artificial trans fat in popular foods in Europe: a market basket investigation.

Science.gov (United States)

Stender, Steen; Astrup, Arne; Dyerberg, Jørn

2014-05-20

To minimise the intake of industrial artificial trans fat (I-TF), nearly all European countries rely on food producers to voluntarily reduce the I-TF content in food. The objective of this study was to investigate the effect of this strategy on I-TF content in prepackaged biscuits/cakes/wafers in 2012-2013 in 20 European countries. The I-TF content was assessed in a market basket investigation. Three large supermarkets were visited in each capital, and in some countries, three additional ethnic shops were included. A total of 598 samples of biscuits/cakes/wafers with 'partially hydrogenated vegetable fat' or a similar term high on the list of ingredients were analysed, 312 products had more than 2% of fat as I-TF, exceeding the legislatively determined I-TF limit in Austria and Denmark; the mean (SD) was 19 (7)%. In seven countries, no I-TF was found, whereas nine predominantly Eastern European countries had products with very high I-TF content, and the remaining four countries had intermediate levels. Of the five countries that were examined using the same procedure as in 2006, three had unchanged I-TF levels in 2013, and two had lower levels. The 18 small ethnic shops examined in six Western European countries sold 83 products. The mean (SD) was 23 (12)% of the fat as I-TF, all imported from countries in Balkan. In Sweden, this type of food imported from Balkan was also available in large supermarkets. The findings suggest that subgroups of the population in many countries in Europe still consume I-TF in amounts that increase their risk of coronary heart disease. Under current European Union (EU) legislation, the sale of products containing I-TF is legal but conflicts with the WHO recommendation to minimise the intake of I-TF. An EU-legislative limit on I-TF content in foods is expected to be an effective strategy to achieve this goal. Published by the BMJ Publishing Group Limited. For permission to use (where not already granted under a licence) please go to

Intelligent Color Vision System for Ripeness Classification of Oil Palm Fresh Fruit Bunch

OpenAIRE

Fadilah, Norasyikin; Mohamad-Saleh, Junita; Halim, Zaini Abdul; Ibrahim, Haidi; Ali, Syed Salim Syed

2012-01-01

Ripeness classification of oil palm fresh fruit bunches (FFBs) during harvesting is important to ensure that they are harvested during optimum stage for maximum oil production. This paper presents the application of color vision for automated ripeness classification of oil palm FFB. Images of oil palm FFBs of type DxP Yangambi were collected and analyzed using digital image processing techniques. Then the color features were extracted from those images and used as the inputs for Artificial Ne...

Color-size Relations of Disc Galaxies with Similar Stellar Masses

Science.gov (United States)

Fu, W.; Chang, R. X.; Shen, S. Y.; Zhang, B.

2011-01-01

To investigate the correlations between colors and sizes of disc galaxies with similar stellar masses, a sample of 7959 local face-on disc galaxies is collected from the main galaxy sample of the Seventh Data Release of Sloan Digital Sky Survey (SDSS DR7). Our results show that, under the condition that the stellar masses of disc galaxies are similar, the relation between u-r and size is weak, while g-r, r-i and r-z colors decrease with disk size. This means that the color-size relations of disc galaxies with similar stellar masses do exist, i.e., the more extended disc galaxies with similar stellar masses tend to have bluer colors. An artificial sample is constructed to confirm that this correlation is not driven by the color-stellar mass relations and size-stellar mass relation of disc galaxies. Our results suggest that the mass distribution of disk galaxies may have an important influence on their stellar formation history, i.e., the galaxies with more extended mass distribution evolve more slowly.

78 FR 59624 - Guidance for Industry #223: Small Entity Compliance Guide-Declaring Color Additives in Animal...

Science.gov (United States)

2013-09-27

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 501 [Docket No. FDA-2013-D-1088] Guidance for Industry 223: Small Entity Compliance Guide--Declaring Color Additives... industry 223 entitled ``Small Entity Compliance Guide--Declaring Color Additives in Animal Foods.'' This...

Global artificial photosynthesis project: a scientific and legal introduction.

Science.gov (United States)

Faunce, Thomas

2011-12-01

With the global human population set to exceed 10 billion by 2050, its collective energy consumption to rise from 400 to over 500 EJ/yr and with the natural environment under increasing pressure from these sources as well as from anthropogenic climate change, political solutions such as the creation of an efficient carbon price and trading scheme may arrive too late. In this context, the scientific community is exploring technological remedies. Central to these options is artificial photosynthesis--the creation, particularly through nanotechnology, of devices capable to doing what plants have done for millions of years - transforming sunlight, water and carbon dioxide into food and fuel. This article argues that a Global Artificial Photosynthesis (GAP) project can raise the public profile and encourage the pace, complexity and funding of scientific collaborations in artificial photosynthesis research. The legal structure of a GAP project will be critical to prevent issues such as state sovereignty over energy and food resources and corporate intellectual monopoly privileges unduly inhibiting the important contribution of artificial photosynthesis to global public health and environmental sustainability. The article presents an introduction to the scientific and legal concepts behind a GAP project.

Consumo de aditivos alimentares e efeitos à saúde: desafios para a saúde pública brasileira Food additive intake and health effects: public health challenges in Brazil

Directory of Open Access Journals (Sweden)

Maria Lúcia Teixeira Polônio

2009-08-01

Full Text Available Este estudo visa a contextualizar por meio de uma revisão sistemática da literatura, os riscos acarretados pelo consumo de aditivos alimentares. Em relação aos resultados dos estudos associando o consumo de aditivos ao aparecimento do câncer, os efeitos adversos à saúde foram observados principalmente nos estudos em que a Ingestão Diária Aceitável (IDA foi excedida. Também apontou uma carência de pesquisas sobre o transtorno do déficit de atenção e hiperatividade. Já em relação à hipersensibilidade não específica, o número de estudos foi significativo e os resultados mais consistentes quanto às manifestações clínicas de rinite, urticária e angioedema provocadas pelos aditivos, em particular pelos os corantes artificiais. As crianças aparecem como grupo vulnerável, em razão do consumo potencial de alimentos com aditivos alimentares, particularmente corantes artificiais. Os resultados indicam que estudos de consumo de aditivos alimentares deveriam servir de base para a elaboração de estratégias de vigilância alimentar e nutricional, com a finalidade de promover hábitos alimentares saudáveis.This study uses a systematic literature review to contextualize the risks associated with food additive intake. Studies comparing food additive intake and cancer showed that adverse health effects appeared when Acceptable Daily Intake (ADI was exceeded. The review also detected a lack of studies on attention deficit-hyperactivity disorder. There were more studies on non-specific hypersensitivity, highlighting such clinical manifestations as rhinitis, urticaria, and angioedema, all associated with food additives, particularly artificial colorants. Children are a vulnerable group as potential consumers of food additives, particularly artificial colorants. Studies on food additive intake should provide the basis for effective food and nutritional surveillance strategies, aiming to promote healthy eating habits.

Liquid chromatographic separation of terpenoid pigments in foods and food products.

Science.gov (United States)

Cserháti, T; Forgács, E

2001-11-30

The newest achievements in the use of various liquid chromatographic techniques such as adsorption and reversed-phase thin-layer chromatography and HPLC employed for the separation and quantitative determination of terpenoid-based color substances in foods and food products are reviewed. The techniques applied for the analysis of individual pigments and pigments classes are surveyed and critically evaluated. Future trends in the separation and identification of pigments in foods and food products are delineated.

Blue lighting decreases the amount of food consumed in men, but not in women.

Science.gov (United States)

Cho, Sungeun; Han, Ashley; Taylor, Michael H; Huck, Alexandria C; Mishler, Amanda M; Mattal, Kyle L; Barker, Caleb A; Seo, Han-Seok

2015-02-01

Previous research has demonstrated that colors of lighting can modulate participants' motivation to consume the food placed under the lighting. This study was designed to determine whether the colors of lighting can affect the amount of food consumed, in addition to sensory perception of the food. The influence of lighting color was also compared between men and women. One-hundred twelve participants (62 men and 50 women) were asked to consume a breakfast meal (omelets and mini-pancakes) under one of three different lighting colors: white, yellow, and blue. During the test, hedonic impression of the food's appearance, willingness to eat, overall flavor intensity and overall impression of the food, and meal size (i.e., the amount of food consumed) were measured. Blue lighting decreased the hedonic impression of the food's appearance, but not the willingness to eat, compared to yellow and white lighting conditions. The blue lighting significantly decreased the amount consumed in men, but not in women, compared to yellow and white lighting conditions. Overall flavor intensity and overall impression of the food were not significantly different among the three lighting colors. In conclusion, this study provides empirical evidence that the color of lighting can modulate the meal size. In particular, blue lighting can decrease the amount of food eaten in men without reducing their acceptability of the food. Published by Elsevier Ltd.

Selective processing of linguistic and pictorial food stimuli in females with anorexia and bulimia nervosa.

Science.gov (United States)

Stormark, Kjell Morten; Torkildsen, Øivind

2004-01-01

This study investigated subjects with eating disorders' selective attention to linguistic and pictorial representations of food stimuli in a version of the Stroop color-naming task. If subjects with eating disorders' attention really are biased by food stimuli, one would expect equally delayed color-naming latencies to food pictures as previous studies have found to food words. Twenty females with eating disorders (anorexia nervosa, bulimia nervosa, or a combination of both) and 24 female controls identified the color of Stroop versions of linguistic and pictorial representations of color, food, emotional, and neutral stimuli. The eating disorder group was slower than the controls in identifying the color of all words (including the food words) and the pictures depicting food stimuli (but not any of the other pictures). The eating disorder group was also slower in identifying the color of both food and emotional than neutral stimuli, both for the linguistic and pictorial stimuli. These findings indicate that females with bulimia and anorexia nervosa's biased attention to food stimuli are not restricted to linguistic representations. The delayed responses to the emotional words and pictures suggest that processing of negative emotional stimuli, in addition to dysfunctional concerns about stimuli related to food and eating, is important in the maintenance of eating disorders.

Status, Antimicrobial Mechanism, and Regulation of Natural Preservatives in Livestock Food Systems.

Science.gov (United States)

Lee, Na-Kyoung; Paik, Hyun-Dong

2016-01-01

This review discusses the status, antimicrobial mechanisms, application, and regulation of natural preservatives in livestock food systems. Conventional preservatives are synthetic chemical substances including nitrates/nitrites, sulfites, sodium benzoate, propyl gallate, and potassium sorbate. The use of artificial preservatives is being reconsidered because of concerns relating to headache, allergies, and cancer. As the demand for biopreservation in food systems has increased, new natural antimicrobial compounds of various origins are being developed, including plant-derived products (polyphenolics, essential oils, plant antimicrobial peptides (pAMPs)), animal-derived products (lysozymes, lactoperoxidase, lactoferrin, ovotransferrin, antimicrobial peptide (AMP), chitosan and others), and microbial metabolites (nisin, natamycin, pullulan, ε-polylysine, organic acid, and others). These natural preservatives act by inhibiting microbial cell walls/membranes, DNA/RNA replication and transcription, protein synthesis, and metabolism. Natural preservatives have been recognized for their safety; however, these substances can influence color, smell, and toxicity in large amounts while being effective as a food preservative. Therefore, to evaluate the safety and toxicity of natural preservatives, various trials including combinations of other substances or different food preservation systems, and capsulation have been performed. Natamycin and nisin are currently the only natural preservatives being regulated, and other natural preservatives will have to be legally regulated before their widespread use.

Measurements of natural and artificial radionuclides in food samples and water for human consumption in Austria for the calculation of the ingestion dose

International Nuclear Information System (INIS)

Claudia Landstetter; Michael Zapletal; Merita Sinojmeri; Christian Katzlberger

2013-01-01

A new report on food habits of the Austrian population in the year 2006/2007 was released in 2008. Mixed diets and foodstuffs are measured within a monitoring program according to the Austrian radiation protection law, food law, and the Commission Recommendation 2000/473/Euratom on the application of Article 36 of the Euratom Treaty concerning the monitoring of the levels of radioactivity in the environment for the purpose of assessing the exposure of the population as a whole. In addition, drinking and mineral water samples are measured for natural and artificial radionuclides. The ingestion dose for the Austrian population is recalculated based on the results of these measurements, literature data, and the data of the new report on food habits. In general, the major part of the ingestion dose is caused by natural radionuclides, especially 40 K. (author)

Repeatability in Color Measurements of a Spectrophotometer using Different Positioning Devices.

Science.gov (United States)

Hemming, Michael; Kwon, So Ran; Qian, Fang

2015-12-01

This study aimed to evaluate the repeatability of color measurements of an intraoral spectrophotometer with the use of three different methods by two operators. A total of 60 teeth were obtained, comprising 30 human maxillary teeth [central incisors (n = 10); canines (n = 10); molars (n = 10)] and 30 artificial teeth [lateral incisors (n = 10); premolar (n = 20)]. Multiple repeated color measurements were obtained from each tooth using three measuring methods by each of the two operators. Five typodonts with alternating artificial and human teeth were made. Measurements were taken by two operators with the Vita EasyShade spectrophotometer using the custom tray (CT), custom jig (CJ) and free hand (FH) method, twice, at an interval of 2 to 7 days. Friedman test was used to detect difference among the three color measuring methods. Post hoc Wilcoxon signed-rank test with Bonferroni correction applied was used for pair-wise comparison of color measurements among the three methods. Additionally, a paired-sample t-test was used to assess a significant difference between the two duplicated measurements made on the same tooth by the same operator for each color parameter and measuring method. For operator A, mean (SD) overall color change-ΔE* (SD) perceived for FH, CT and CJ were 2.21(2.00), 2.39 (1.58) and 2.86 (1.92), respectively. There was statistically significant difference in perceived ΔE* in FH vs CJ (p = 0.0107). However, there were no significant differences between FH and CT (p = 0.2829) or between CT and CJ (p = 0.1159). For operator B mean ΔE* (SD) for FH, CT and CJ were 3.24 (3.46), 1.95 (1.19) and 2.45 (1.56), respectively. There was a significant difference between FH and CT (p = 0.0031). However, there were no statistically significant differences in ΔE* in FH vs CJ (p = 0.3696) or CT vs CJ (p = 0.0809). The repeatability of color measurements was different among the three measuring methods by operators. Overall, the CT method worked well for both

Penguin colony attendance under artificial lights for ecotourism.

Science.gov (United States)

Rodríguez, Airam; Holmberg, Ross; Dann, Peter; Chiaradia, André

2018-03-30

Wildlife watching is an emerging ecotourism activity around the world. In Australia and New Zealand, night viewing of little penguins attracts hundreds of thousands of visitors per year. As penguins start coming ashore after sunset, artificial lighting is essential to allow visitors to view them in the dark. This alteration of the nightscape warrants investigation for any potential effects of artificial lighting on penguin behavior. We experimentally tested how penguins respond to different light wavelengths (colors) and intensities to examine effects on the colony attendance behavior at two sites on Phillip Island, Australia. At one site, nocturnal artificial illumination has been used for penguin viewing for decades, whereas at the other site, the only light is from the natural night sky. Light intensity did not affect colony attendance behaviors of penguins at the artificially lit site, probably due to penguin habituation to lights. At the not previously lit site, penguins preferred lit paths over dark paths to reach their nests. Thus, artificial light might enhance penguin vision at night and consequently it might reduce predation risk and energetic costs of locomotion through obstacle and path detection. Although penguins are faithful to their path, they can be drawn to artificial lights at small spatial scale, so light pollution could attract penguins to undesirable lit areas. When artificial lighting is required, we recommend keeping lighting as dim and time-restricted as possible to mitigate any negative effects on the behavior of penguins and their natural habitat. © 2018 Wiley Periodicals, Inc.

16 CFR 301.19 - Pointing, dyeing, bleaching or otherwise artificially coloring.

Science.gov (United States)

2010-01-01

... bleaching means the process for producing a lighter shade of a fur, or removing off-color spots and stains..., it may also be described as “tip-dyed”. The application of dyestuff to the leather or the skin (known...” shall place a black stripe at least one half inch (1.27 cm) in width across the leather side of the skin...

Evaluation of color stability of different temporary restorative materials

Directory of Open Access Journals (Sweden)

José Vitor Quinelli Mazaro

Full Text Available AbstractIntroductionTemporary restorative materials are widely used, however, little is know about their color stability.Objectiveto evaluate the color stability of the following temporary restorative materials: acrylic and bis-acrylic resins after immersion in pigmenting solutions for different periods of storage.Material and methodFour materials were tested (Dêncor/Clássico, Protemp 4/3M ESPE; Structur 2 SC/Voco; Luxatemp AM Plus/DMG and 30 test specimens (15 mm in diameter and 2 mm thick per material were fabricated. They were divided according to the storage medium (artificial saliva, saliva + cola type soda, and saliva + coffee and storage time intervals (2, 5, 7 and 15 days. Color measurements were made before and after immersions, with use of a spectrophotometer, by means of the CIE L*a*b* system. The data were analyzed by the analysis of variance and the Tukey Test, at a level of significance of 5%.ResultAcrylic resin presented greater color stability in comparison with bis-acrylic resins (p<0.001. When bis-acrylic resins were compared no significant difference was observed between the resins Structur and Luxatemp (p=0.767. As regards solutions tested, coffee showed the highest color change values (p<0.001, and the longer the storage time interval, the greater was the color change in all the temporary restorative materials analyzed (p<0.001.ConclusionAcrylic resin presented greater color stability in comparison with bis-acrylic resins (p<0.001. Coffee caused the greatest color change, and immersion time was determinant in color stability of the temporary materials analyzed.

Determinants of wheat noodle color

Science.gov (United States)

Noodles are a leading food in the world, and color is a key determinant of consumer acceptance. In this review the two prominent forms of wheat noodles are considered, white salted and alkaline. Many of the preparation and evaluation strategies are the same for both, with prominence placed on ‘brigh...

The artificial beetle, or a brief manifesto for engineered biomimicry

Science.gov (United States)

Bartl, Michael H.; Lakhtakia, Akhlesh

2015-03-01

The artificial beetle is possibly the Holy Grail for practitioners of engineered biomimicry. An artificial beetle could gather and relay data and images from compromised environments on earth and other planets to decision makers. It could also be used for surveillance of foes and friends alike, and will require ethical foresight and oversight. What would it take to develop an artificial beetle? Several biotemplating techniques can be harnessed for the replication of external structural features of beetle bodies, and thus preserve functionalities such as coloration of the exoskeleton and the hydrophobicity of wings. The body cavity must host a power supply, motors to move the wings for flight, sensors to capture ambient conditions and images, and data transmitters and receivers to communicate with a remote command center. All of these devices must be very small and reliable.

Modeling human color categorization: Color discrimination and color memory

OpenAIRE

Heskes, T.; van den Broek, Egon; Lucas, P.; Hendriks, Maria A.; Vuurpijl, L.G.; Puts, M.J.H.; Wiegerinck, W.

2003-01-01

Color matching in Content-Based Image Retrieval is done using a color space and measuring distances between colors. Such an approach yields non-intuitive results for the user. We introduce color categories (or focal colors), determine that they are valid, and use them in two experiments. The experiments conducted prove the difference between color categorization by the cognitive processes color discrimination and color memory. In addition, they yield a Color Look-Up Table, which can improve c...

Artificial sweetener; Jinko kanmiryo

Energy Technology Data Exchange (ETDEWEB)

NONE

1999-08-01

The patents related to the artificial sweetener that it is introduced to the public in 3 years from 1996 until 1998 are 115 cases. The sugar quality which makes an oligosaccharide and sugar alcohol the subject is greatly over 28 cases of the non-sugar quality in the one by the kind as a general tendency of these patents at 73 cases in such cases as the Aspartame. The method of manufacture patent, which included new material around other peptides, the oligosaccharide and sugar alcohol isn`t inferior to 56 cases of the formation thing patent at 43 cases, and pays attention to the thing, which is many by the method of manufacture, formation. There is most improvement of the quality of sweetness with 31 cases in badness of the aftertaste which is characteristic of the artificial sweetener and so on, and much stability including the improvement in the flavor of food by the artificial sweetener, a long time and dissolution, fluid nature and productivity and improvement of the economy such as a cost are seen with effect on a purpose. (NEDO)

The dynamics of color signals in male threespine sticklebacks Gasterosteus aculeatus.

Science.gov (United States)

Hiermes, Meike; Rick, Ingolf P; Mehlis, Marion; Bakker, Theo C M

2016-02-01

Body coloration and color patterns are ubiquitous throughout the animal kingdom and vary between and within species. Recent studies have dealt with individual dynamics of various aspects of coloration, as it is in many cases a flexible trait and changes in color expression may be context-dependent. During the reproductive phase, temporal changes of coloration in the visible spectral range (400-700 nm) have been shown for many animals but corresponding changes in the ultraviolet (UV) waveband (300-400 nm) have rarely been studied. Threespine stickleback Gasterosteus aculeatus males develop conspicuous orange-red breeding coloration combined with UV reflectance in the cheek region. We investigated dynamics of color patterns including UV throughout a male breeding cycle, as well as short-term changes in coloration in response to a computer-animated rival using reflectance spectrophotometry and visual modeling, to estimate how colors would be perceived by conspecifics. We found the orange-red component of coloration to vary during the breeding cycle with respect to hue ( theta /R50) and intensity (achieved chroma/red chroma). Furthermore, color intensity in the orange-red spectral part (achieved chroma) tended to be increased after the presentation of an artificial rival. Dynamic changes in specific measures of hue and intensity in the UV waveband were not found. In general, the orange-red component of the signal seems to be dynamic with respect to color intensity and hue. This accounts in particular for color changes during the breeding cycle, presumably to signal reproductive status, and with limitations as well in the intrasexual context, most likely to signal dominance or inferiority.

Process-induced formation of imidazoles in selected foods.

Science.gov (United States)

Mottier, Pascal; Mujahid, Claudia; Tarres, Adrienne; Bessaire, Thomas; Stadler, Richard H

2017-08-01

The presence of 4-methylimidazole (4-MEI), 2-methylimidazole (2-MEI) and 2-acetyl-4-tetrahydroxybutylimidazole (THI) in some foods may result from the usage of caramel colorants E150c and E150d as food additives. This study demonstrates that alkylimidazoles are also byproducts formed from natural constituents in foods during thermal processes. A range of heat-processed foods that are known not to contain caramel colorants were analyzed by isotope dilution LC-MS/MS to determine the contamination levels. Highest 4-MEI concentrations (up to 466µg/kg) were observed in roasted barley, roasted malt and cocoa powders, with the concomitant presence of 2-MEI and/or THI in some cases, albeit at significantly lower levels. Low amounts of 4-MEI (foods such as breakfast cereals and bread toasted to a brown color (medium toasted). The occurrence of 4-MEI in certain processed foods is therefore not a reliable indicator of the presence of the additives E150c or E150d. Copyright © 2017 Elsevier Ltd. All rights reserved.

Influence of gamma radiation on grapes color during storage period

International Nuclear Information System (INIS)

Santillo, Amanda G.; Rogovschi, Vladimir D.; Araujo, Michel M.; Silva, Priscila V.; Silveira, Ana P.M.; Villavicencio, Anna L.C.H.

2009-01-01

In general food contains some components that are very sensible to irradiation processing and if radiation dose is higher, can cause some harmful transformation in taste, odor and flavor in these foods, present in very lower concentrations, regulating their appearance and nutritious value. The ionizing radiation application in order to preserve and disinfect food is used for the reduction of pathogenic microorganisms, extending the shelf life and reducing the loss of crops during storage of the product. The genus Vitis is the main representative of the Vitaceae family due to the nutritional importance of the grape (Vitis vinifera L.), widely consumed 'in natura'. The V. vinifera produces a fruit of great nutritional value to humans. The quality and acceptance of products are associated with sensory parameters such as color, which is the primary criterion for acceptance by the consumer. Anthocyanins are generally unstable when exposed to sources of ionizing radiation. The flavonoids are largely distributed in nature and are responsible for most of blue, purple and all shades of red colors. In vines, these compounds are responsible for the color of the grape skin and are also found in the flesh of some varieties of grapes. The objective of this study is to analyze the effects of gamma radiation on color of grapes at different days of storage. The irradiation will be in 60 Co source at doses of 0 and 4.5 kGy. The samples will be stored at room and refrigerated temperature for 21 days. The evaluation of color will be analyzed through 'L', 'a' and 'b' parameters. (author)

Fabrication of artificial gemstones from glasses: From waste to jewelry

Science.gov (United States)

Srisittipokakun, N.; Ruangtaweep, Y.; Horprathum, M.; Kaewkhao, J.

2014-09-01

In this review, several aspects of artificial gemstones from glasses have been addressed from the advantages, the fabrication process, the coloration, their properties and finally the use of RHA as the glass former for the simulant gemstones. The silica sources for preparation of glasses were locally obtained from sand and biomass ashes in Thailand. The refractive index, density and hardness values of the glass gemstones reported in these researches had been meet the standard of EU-regulation for crystal. The glass gemstones were fabricated in a variety of colors with some special features such as color changing when exposed under different light sources. Barium was used instead of lead to increase the density and refractive index of the glasses. The developments of high refractive index lead-free glasses are also leave non-toxically impact to our environment.

Radioecological aspects in artificial groundwater recharge

Energy Technology Data Exchange (ETDEWEB)

Matthess, G [Kiel Univ. (Germany, F.R.). Geologisch-Palaeontologisches Inst. und Museum; Neumayr, V [Institut fuer Wasser-, Boden- und Lufthygiene, Frankfurt am Main (Germany, F.R.)

1980-01-01

In increasing extent surface waters, especially those of rivers and streams, are contaminated by radionuclides. Therefore it is necessary to investigate the possibility of impairment of the quality of artificially recharged groundwater and drinking water by radionuclides. Hazards for man are possible by drinking water, that was affected by waste and during exposition to air, as well as indirectly by irrigation water and the food chain. In a model calculation using realistic conditions the order of magnitude of these hazards for man by incorporation of radioactively contaminated artificially recharged drinking water are to be assessed. Here the parameters are discussed which must be considered in such an assessment. The model includes the use of river water for artificial recharge. All models and assessments assume the most unfavourable preconditions, which may lead to an impact to man.

Influence of pigments and opacifiers on color stability of an artificially aged facial silicone.

Science.gov (United States)

dos Santos, Daniela Micheline; Goiato, Marcelo Coelho; Moreno, Amália; Pesqueira, Aldiéris Alves; Haddad, Marcela Filiè

2011-04-01

The aim of this study was to evaluate the influence of two pigments (ceramic powder and oil paint) and one opacifier (barium sulfate) on the color stability of MDX4-4210 facial silicone submitted to accelerated aging. Sixty specimens of silicone were fabricated and divided into six groups--colorless (G1), colorless with opacifier (G2), ceramic (G3), ceramic with opacifier (G4), oil (G5), oil with opacifier (G6). All replicas were submitted to accelerated aging for 1008 hours. The evaluations of chromatic alteration through visual analysis and reflection spectrophotometry were carried out initially and after 252, 504, and 1008 hours of aging. The results were submitted to ANOVA and Tukey's test at 5% level of significance. All groups exhibited chromatic alteration (ΔE > 0); however, this color alteration was not perceptible through visual analysis of the color. The pigmented groups with opacifier presented the lowest ΔE values, with a statistical difference from the other groups. For the groups without opacifier, the group pigmented with oil paint exhibited the lowest ΔE values in the different aging periods, with a statistical difference. Accelerated aging generated significant chromatic alterations in all groups after 252 hours, except for the colorless and oil groups, both with opacifier (G2 and G6). The opacifier protects facial silicones against color degradation, and oil paint is a stable pigment even without addition of opacifier. © 2010 by The American College of Prosthodontists.

ADDITIVES USED TO OBTAIN FOOD

Directory of Open Access Journals (Sweden)

Dorina Ardelean

2012-01-01

Full Text Available Use of food additives in food is determined by the growth of contemporary food needs of the world population. Additives used in food, both natural and artificial ones, contribute to: improving the organoleptic characteristics and to preserve the food longer, but we must not forget that all these additives should not be found naturally in food products. Some of these additives are not harmful and human pests in small quantities, but others may have harmful effects on health.

Effects of Visual Food Texture on Taste Perception

Directory of Open Access Journals (Sweden)

Katsunori Okajima

2011-10-01

Full Text Available Food color affects taste perception. However, the possible effects of the visual texture of a foodstuff on taste and flavor, without associated changes to color, are currently unknown. We conducted a series of experiments designed to investigate how the visual texture and appearance of food influences its perceived taste and flavor by developing an Augmented Reality system. Participants observed a video of tomato ketchup as a food stimulus on a white dish placed behind a flat LC-display on which was mounted a video camera. The luminance distribution of the ketchup in the dynamic video was continuously and quantitatively modified by tracking specified colors in real-time. We changed the skewness of the luminance histogram of each frame in the video keeping the xy-chromaticity values intact. Participants watched themselves dip a spoon into the ketchup from the video feed (which could be altered, but then ate it with their eyes closed. They reported before and after tasting the ketchup on the perceived consistency (a liquid to solid continuum the food looked and felt and how tasty it looked or felt. The experimental results suggest that visual texture, independent of color, affects the taste and flavor as well as the appearance of foods.

21 CFR 71.22 - Deception as a basis for refusing to issue regulations; deceptive use of a color additive for...

Science.gov (United States)

2010-04-01

... regulations; deceptive use of a color additive for which a regulation has issued. 71.22 Section 71.22 Food and...; deceptive use of a color additive for which a regulation has issued. The Commissioner shall refuse to issue... regulation for a color additive authorizing its use generally in or on a food, drug, or cosmetic shall not be...

A True-Color Sensor and Suitable Evaluation Algorithm for Plant Recognition.

Science.gov (United States)

Schmittmann, Oliver; Schulze Lammers, Peter

2017-08-08

Plant-specific herbicide application requires sensor systems for plant recognition and differentiation. A literature review reveals a lack of sensor systems capable of recognizing small weeds in early stages of development (in the two- or four-leaf stage) and crop plants, of making spraying decisions in real time and, in addition, are that are inexpensive and ready for practical use in sprayers. The system described in this work is based on free cascadable and programmable true-color sensors for real-time recognition and identification of individual weed and crop plants. The application of this type of sensor is suitable for municipal areas and farmland with and without crops to perform the site-specific application of herbicides. Initially, databases with reflection properties of plants, natural and artificial backgrounds were created. Crop and weed plants should be recognized by the use of mathematical algorithms and decision models based on these data. They include the characteristic color spectrum, as well as the reflectance characteristics of unvegetated areas and areas with organic material. The CIE-Lab color-space was chosen for color matching because it contains information not only about coloration (a- and b-channel), but also about luminance (L-channel), thus increasing accuracy. Four different decision making algorithms based on different parameters are explained: (i) color similarity (ΔE); (ii) color similarity split in ΔL, Δa and Δb; (iii) a virtual channel 'd' and (iv) statistical distribution of the differences of reflection backgrounds and plants. Afterwards, the detection success of the recognition system is described. Furthermore, the minimum weed/plant coverage of the measuring spot was calculated by a mathematical model. Plants with a size of 1-5% of the spot can be recognized, and weeds in the two-leaf stage can be identified with a measuring spot size of 5 cm. By choosing a decision model previously, the detection quality can be increased

Bilateral periorbital necrotizing fasciitis following exposure to Holi colors: A case report

Directory of Open Access Journals (Sweden)

Chauhan Deepender

2007-01-01

Full Text Available Holi festival is celebrated in India traditionally by applying colors on one another. Various ocular adverse effects of these colors have been reported including conjunctivitis and corneal abrasion. We report a case of bilateral periorbital necrotizing fasciitis, following exposure to Holi colors. General physicians might encounter more such cases after exposure to Holi colors. In India, these colors are prepared on a small scale and lack any quality checks. Use of such toxic colors should be discouraged, and all doctors should caution people against using synthetic dyes. This case report highlights the need to put manufacturing of Holi colors under guidelines of the Food and Drug Cosmetic Act and the Bureau of Indian Standards.

Bilateral periorbital necrotizing fasciitis following exposure to Holi colors: a case report.

Science.gov (United States)

Chauhan, Deepender; Arora, Ritu; Das, Sima; Shroff, Daraius; Narula, Ritesh

2007-01-01

Holi festival is celebrated in India traditionally by applying colors on one another. Various ocular adverse effects of these colors have been reported including conjunctivitis and corneal abrasion. We report a case of bilateral periorbital necrotizing fasciitis, following exposure to Holi colors. General physicians might encounter more such cases after exposure to Holi colors. In India, these colors are prepared on a small scale and lack any quality checks. Use of such toxic colors should be discouraged, and all doctors should caution people against using synthetic dyes. This case report highlights the need to put manufacturing of Holi colors under guidelines of the Food and Drug Cosmetic Act and the Bureau of Indian Standards.

The Philosophical Consideration about Food Additives

OpenAIRE

Baoyu Ma

2015-01-01

This study mainly analyzes the essential features of food additives technology from the angle of philosophy, explaining the essential characteristics of food additives technology. As for the attitude towards the application of food additives, it is influenced by the public's gender, age, educational level, occupation and monthly expenditure for buying non-staple food and other variables, thus, the attitude towards food additives and green food, as well as the attitude towards using artificial...

CARACTERIZACIÓN DE CAFÉ CEREZA EMPLEANDO TÉCNICAS DE VISIÓN ARTIFICIAL AN ARTIFICIAL VISION SYSTEM FOR CLASSIFICATION OF COFFEE BEANS

Directory of Open Access Journals (Sweden)

Zulma Liliana Sandoval Niño

2007-12-01

Full Text Available Se desarrolló un sistema de visión artificial para la clasificación de frutos de café en once categorías dependiendo de su estado de madurez. Para la descripción de la forma, el color y la textura de cada fruto de café se extrajeron 208 características. La reducción del conjunto de características de 208 a 9 se hizo con base en los resultados de dos métodos de selección de características, uno univariado y otro multivariado. Las características seleccionadas corresponden a 4 características de textura, 3 de color y 2 de forma. Este conjunto final de características se evaluó en dos técnicas de clasificación: Bayesiano y redes neuronales. Con el clasificador Bayesiano se obtuvo un error de clasificación del 5,43% y requirió un tiempo de clasificación de 5,5 ms, mientras que usando redes neuronales el error de clasificación fue de 7,46%, pero disminuyó el tiempo de clasificación a 0,8 ms.An artificial vision system for classification of coffee beans, in eleven categories, according to its state of maturity was developed. The description of the coffee beans was done by using 208 characteristics (form, color and texture characteristics. The reduction of the set of characteristics from 208 to 9 was done by using two methods of characteristic selection. The final set of characteristics is composed by 4 texture characteristics, 3 color characteristics and 2 shape characteristics. This final set was evaluated in two classifiers: The Bayesian and a neuronal networks classifier. The classification error obtained by the Bayesian classifier was 5,43%, it required 5,5 ms for the classification process, while the error obtained by neuronal networks classifier was 7,46% and the classification time decreased to 0,8 ms.

Thermal food processing: new technologies and quality issues

National Research Council Canada - National Science Library

Sun, Da-Wen

2012-01-01

.... Part I, Modeling of Thermal Food Processes, discusses the thermal physical properties of foods, recent developments in heat and mass transfer, innovative modeling techniques including artificial...

Fruit color preference by birds and applications to ecological restoration

Directory of Open Access Journals (Sweden)

B. L. Gagetti

Full Text Available Abstract Ecological restoration aims to retrieve not only the structure but also the functionality of ecosystems. Frugivorous birds may play an important role in this process due to their efficiency in seed dispersal. Color perception in these animals is highly developed, and then the colors of fleshy fruits may provide important clues for choosing plant species for restoration plans. This study aims to integrate bird color preferences and restoration of degraded areas, with an objective to evaluate the potential attractiveness to birds by colored fruits. We carried out an experiment with 384 artificial fruits made of edible modeling clay with the following colors: black, blue, green and red, with 96 fruits of each color in six sites, including four restored areas and two second-growth forest fragments. We also tested the possible effect of light intensity on fruit consumption by color. A total of 120 (38.6% were assumed to be consumed by birds, and the fruit consumption varied in response to the location and light incidence. Consumption of black and blue fruits was not related to site by chance. Notwithstanding, red and black fruits were consumed significantly more than any other colors, emphasizing bird preference to these colors, regardless of location. Enrichment with shade tolerant shrubs or forest species with black or red fruits may be an alternative way to manage established restorations. In recently established or new restorations, one may introduce pioneer shrubs or short-lived forest species which have blue fruits, but also those having black or red ones.

Intelligent evaluation of color sensory quality of black tea by visible-near infrared spectroscopy technology: A comparison of spectra and color data information

Science.gov (United States)

Ouyang, Qin; Liu, Yan; Chen, Quansheng; Zhang, Zhengzhu; Zhao, Jiewen; Guo, Zhiming; Gu, Hang

2017-06-01

Instrumental test of black tea samples instead of human panel test is attracting massive attention recently. This study focused on an investigation of the feasibility for estimation of the color sensory quality of black tea samples using the VIS-NIR spectroscopy technique, comparing the performances of models based on the spectra and color information. In model calibration, the variables were first selected by genetic algorithm (GA); then the nonlinear back propagation-artificial neural network (BPANN) models were established based on the optimal variables. In comparison with the other models, GA-BPANN models from spectra data information showed the best performance, with the correlation coefficient of 0.8935, and the root mean square error of 0.392 in the prediction set. In addition, models based on the spectra information provided better performance than that based on the color parameters. Therefore, the VIS-NIR spectroscopy technique is a promising tool for rapid and accurate evaluation of the sensory quality of black tea samples.

Biotechnological potential of natural food grade biocolorants ...

African Journals Online (AJOL)

Color becomes the most sensitive part of any commodity not only for its appeal but also it enhances consumer acceptability. In addition, the color of a food substance is important to indicate its freshness and safety that are also indices of good aesthetic and sensorial values. For natural color and additives, adherence to the ...

Modeling human color categorization: Color discrimination and color memory

NARCIS (Netherlands)

Heskes, T.; van den Broek, Egon; Lucas, P.; Hendriks, Maria A.; Vuurpijl, L.G.; Puts, M.J.H.; Wiegerinck, W.

2003-01-01

Color matching in Content-Based Image Retrieval is done using a color space and measuring distances between colors. Such an approach yields non-intuitive results for the user. We introduce color categories (or focal colors), determine that they are valid, and use them in two experiments. The

What Are We Putting in Our Food That Is Making Us Fat? Food Additives, Contaminants, and Other Putative Contributors to Obesity

Science.gov (United States)

Simmons, Amber L.; Schlezinger, Jennifer J.; Corkey, Barbara E.

2014-01-01

The “chemical obesogen” hypothesis conjectures that synthetic, environmental contaminants are contributing to the global epidemic of obesity. In fact, intentional food additives (e.g., artificial sweeteners and colors, emulsifiers) and unintentional compounds (e.g., bisphenol A, pesticides) are largely unstudied in regard to their effects on overall metabolic homeostasis. With that said, many of these contaminants have been found to dysregulate endocrine function, insulin signaling, and/or adipocyte function. Although momentum for the chemical obesogen hypothesis is growing, supportive, evidence-based research is lacking. In order to identify noxious synthetic compounds in the environment out of the thousands of chemicals that are currently in use, tools and models from toxicology should be adopted (e.g., functional high throughput screening methods, zebrafish-based assays). Finally, mechanistic insight into obesogen-induced effects will be helpful in elucidating their role in the obesity epidemic as well as preventing and reversing their effects. PMID:25045594

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength.

Science.gov (United States)

Velasco, Carlos; Wan, Xiaoang; Knoeferle, Klemens; Zhou, Xi; Salgado-Montejo, Alejandro; Spence, Charles

2015-01-01

Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

Determination of synthetic colorants and natural carmine in wines

Directory of Open Access Journals (Sweden)

S. Virtanen

1999-09-01

Full Text Available Methods were developed for the determination of synthetic colorants and natural carmine (E120 in wines. The synthetic colorants studied were tartrazine (E102, quinoline yellow (E104, sunset yellow (E110, azo ruby (E122, amaranth (E123, ponceau 4R (E124, and erythrosine (E127. The colorants were extracted using solid-phase extraction (SPE with NH2 cartridges. The extracted colorants were then analysed by high-performance liquid chromatography (HPLC. The compounds were identified by comparing the spectrum of extract with spectra in a UV-vis spectral library of known food colorants. The detection limits in red wine ranged from 0.1 mg/l to 0.2 mg/l. Diode array detection and library search makes the method very effective in identifying forbidden colorants in wines. SPE is sufficiently effective in separating and concentrating colorants from wine. The effect of added colorants, e.g. azo ruby (E122, amaranth (E123 and tartrazine (E102 on the UV-vis spectra of red and white wines were studied. The added colorants could be identified in this way but not as accurately as by the HPLC method.

Image color reduction method for color-defective observers using a color palette composed of 20 particular colors

Science.gov (United States)

Sakamoto, Takashi

2015-01-01

This study describes a color enhancement method that uses a color palette especially designed for protan and deutan defects, commonly known as red-green color blindness. The proposed color reduction method is based on a simple color mapping. Complicated computation and image processing are not required by using the proposed method, and the method can replace protan and deutan confusion (p/d-confusion) colors with protan and deutan safe (p/d-safe) colors. Color palettes for protan and deutan defects proposed by previous studies are composed of few p/d-safe colors. Thus, the colors contained in these palettes are insufficient for replacing colors in photographs. Recently, Ito et al. proposed a p/dsafe color palette composed of 20 particular colors. The author demonstrated that their p/d-safe color palette could be applied to image color reduction in photographs as a means to replace p/d-confusion colors. This study describes the results of the proposed color reduction in photographs that include typical p/d-confusion colors, which can be replaced. After the reduction process is completed, color-defective observers can distinguish these confusion colors.

Color alteration of the paint used for iris painting in ocular prostheses

Directory of Open Access Journals (Sweden)

Aline Úrsula Rocha Fernandes

2009-12-01

Full Text Available The purpose of this study was to assess color alteration of the paints used for iris painting in artificial eyes. Five disks of heat cured acrylic resin were confectioned by microwave energy for each paint analyzed, in a total of 40 specimens. Each specimen consisted of a colorless acrylic resin disk and another of equal size, of scleral white colored acrylic resin, with the painting interposed between the two disks. The specimens were submitted to an accelerated aging process in a chamber under ultraviolet radiation for 1,008 hours. To assess color variation, a reflective spectrophotometer was used. The results were statistically analyzed by ANOVA and the Tukey test (p < 0.05. All the paints underwent chromatic alteration. The oil paint presented the highest resistance to accelerated aging.

Convergent Innovation in Food through Big Data and Artificial Intelligence for Societal-Scale Inclusive Growth

Directory of Open Access Journals (Sweden)

Laurette Dubé

2018-02-01

Full Text Available Inclusive innovation has not yet reached societal scale due to a well-entrenched divide between wealth creation and social equity. Taking food as the initial test bed, we have proposed the convergent innovation model to address such challenges still facing 21st century society by bridging sectors and disciplines around an integrated goal on both sides of the social-economic divide for innovations that target wealth creation with an upfront consideration of its externalities. The convergent innovation model is empowered by two key enablers that integrate an advanced digital infrastructure with leading scientific knowledge on the drivers of human behaviour in varying contexts. This article discusses the structure, methods, and development of an artificial intelligence platform to support convergent innovation. Insights are gathered on consumer sentiment and behavioural drivers through the analysis of user-generated content on social media platforms. Empirical results show that user discussions related to marketing, consequences, and occasions are positive. Further regression modelling finds that economic consequences are a strong predictor of consumer global sentiment, but are also sensitive to both the actual price and economic awareness. This finding has important implications for inclusive growth and further emphasizes the need for affordable and accessible foods, as well as for consumer education. Challenges and opportunities inspired by the research results are discussed to inform the design, marketing, and delivery of convergent innovation products and services, while also contributing to dimensions of inclusion and economic performance for equitable health and wealth.

Searching for flavor labels in food products: The influence of color-flavor congruence and association strength

Directory of Open Access Journals (Sweden)

Carlos eVelasco

2015-03-01

Full Text Available Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent combinations of product packaging colors and flavor labels would facilitate visual search for products labelled with specific flavors in a Stroop-like manner. Across two experiments, a Stroop-like effect between flavor words and packaging colors is documented and we demonstrate that people are able to search for packaging flavor labels more rapidly when the color of the packaging is congruent with the flavor label (e.g., red/tomato than when it is incongruent (e.g., yellow/tomato. In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

21 CFR 73.1001 - Diluents in color additive mixtures for drug use exempt from certification.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Diluents in color additive mixtures for drug use..., DEPARTMENT OF HEALTH AND HUMAN SERVICES GENERAL LISTING OF COLOR ADDITIVES EXEMPT FROM CERTIFICATION Drugs § 73.1001 Diluents in color additive mixtures for drug use exempt from certification. The following...

Influence of Surrounding Colors in the Illuminant-Color Mode on Color Constancy

Directory of Open Access Journals (Sweden)

Kazuho Fukuda

2011-05-01

Full Text Available On color constancy, we showed that brighter surrounding colors had greater influence than dim colors (Uchikawa, Kitazawa, MacLeod, Fukuda, 2010 APCV. Increasing luminance of a stimulus causes the change in appearance from the surface-color to the illuminant-color mode. However it is unknown whether the visual system considers such color appearance mode of surrounding colors to achieve color constancy. We investigated the influence of surrounding colors that appeared illuminant on color constancy. The stimulus was composed of a central test stimulus and surrounding six colors: bright and dim red, green and blue. The observers adjusted the chromaticity of the test stimulus to be appeared as an achromatic surface. The luminance balance of three bright surrounding colors was equalized with that of the optimal colors in three illuminant conditions, then, the luminance of one of the three bright colors was varied in the range beyond the critical luminance of color appearance mode transition. The results showed that increasing luminance of a bright surrounding color shifted the observers' achromatic setting toward its chromaticity, but this effect diminished for the surrounding color in the illuminant-color mode. These results suggest that the visual system considers color appearance mode of surrounding colors to accomplish color constancy.

Organoleptic testing of fish meatball fortified with various colored vegetables

Science.gov (United States)

Minantyo, Hari; Hariohoedojo, Alexander; Winarno, Prasetyon Sepsi

2017-03-01

Nowadays, many people tried to create and invent new varieties of food. They all tried to enrich the life of many people and increasing their quality of life using their food. The food that they create must be nutritious, safe and healthy. This can be achieved by combining various meat and vegetable products available on the market today. Previously, the research team found that fish meat had relatively high nutrition value. The research team believed that further increase in nutrition value can be achieved by combining fish meat and rich colored vegetables. This research came up with the creation of improved fish meatball fortified with various colored vegetables. With the initiation of ASEAN Free Trade Agreement, many culinary practitioners must pay more attention to the health and safety aspects of their food offerings. Indonesian government should also support this movement by providing education to those people who are not aware of the importance of healthy and safe food or snacks, especially meatballs. Meatballs are one of the most consumed snacks in Indonesia, because they are delicious and affordable. This new fish meatball creation will provide better alternatives to the commonly unhealthy meatballs available on Indonesian market today.

Property-based design: optimization and characterization of polyvinyl alcohol (PVA) hydrogel and PVA-matrix composite for artificial cornea.

Science.gov (United States)

Jiang, Hong; Zuo, Yi; Zhang, Li; Li, Jidong; Zhang, Aiming; Li, Yubao; Yang, Xiaochao

2014-03-01

Each approach for artificial cornea design is toward the same goal: to develop a material that best mimics the important properties of natural cornea. Accordingly, the selection and optimization of corneal substitute should be based on their physicochemical properties. In this study, three types of polyvinyl alcohol (PVA) hydrogels with different polymerization degree (PVA1799, PVA2499 and PVA2699) were prepared by freeze-thawing techniques. After characterization in terms of transparency, water content, water contact angle, mechanical property, root-mean-square roughness and protein adsorption behavior, the optimized PVA2499 hydrogel with similar properties of natural cornea was selected as a matrix material for artificial cornea. Based on this, a biomimetic artificial cornea was fabricated with core-and-skirt structure: a transparent PVA hydrogel core, surrounding by a ringed PVA-matrix composite skirt that composed of graphite, Fe-doped nano hydroxyapatite (n-Fe-HA) and PVA hydrogel. Different ratio of graphite/n-Fe-HA can tune the skirt color from dark brown to light brown, which well simulates the iris color of Oriental eyes. Moreover, morphologic and mechanical examination showed that an integrated core-and-skirt artificial cornea was formed from an interpenetrating polymer network, no phase separation appeared on the interface between the core and the skirt.

Irradiated beetroot extract as a colorant for cream cheese

Science.gov (United States)

Junqueira-Goncalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira; Miltz, Joseph

2011-01-01

A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 °C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

Irradiated beetroot extract as a colorant for cream cheese

Energy Technology Data Exchange (ETDEWEB)

Junqueira-Goncalves, Maria Paula, E-mail: mpaula.junqueira@usach.c [Universidad de Santiago de Chile, Department of Food Science and Technology, Ecuador 3769, Santiago (Chile); Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira [Universidade Federal de Vicosa, Department of Food Science and Technology, CEP 36570-000, Vicosa, MG (Brazil); Miltz, Joseph [Technion Israel Institute of Technology, Department of Biotechnology and Food Engineering, Haifa 32000 (Israel)

2011-01-15

A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 {sup o}C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

Irradiated beetroot extract as a colorant for cream cheese

International Nuclear Information System (INIS)

Junqueira-Goncalves, Maria Paula; Cardoso, Lediana Pereira; Pinto, Michele Silva; Pereira, Rodrigo Magela; Soares, Nilda Ferreira; Miltz, Joseph

2011-01-01

A Brazilian ham-flavored cream cheese was developed using gamma-irradiated beetroot extract as the colorant. An irradiation dose of 5.0 kGy was used based on previous studies that indicated no growth of moulds, yeasts and aerobic psychotropic microorganisms during 12 days at 5 o C, and with no changes in the structure of the pigment. One part of the cheese was colored with the irradiated beetroot extract and the other part with carmine cochineal, which is a natural stable colorant but expensive and difficult to extract. Both portions were submitted to sensory evaluation with 67 panelists. No significant differences were found in flavor and overall appearance. The cream cheese containing carmine cochineal was slightly preferred in regards to color. However, being a new product, these results were encouraging and point towards the potential use of irradiated beetroot extract as a natural food colorant.

Remote Sensing of Ocean Color

Science.gov (United States)

Dierssen, Heidi M.; Randolph, Kaylan

The oceans cover over 70% of the earth's surface and the life inhabiting the oceans play an important role in shaping the earth's climate. Phytoplankton, the microscopic organisms in the surface ocean, are responsible for half of the photosynthesis on the planet. These organisms at the base of the food web take up light and carbon dioxide and fix carbon into biological structures releasing oxygen. Estimating the amount of microscopic phytoplankton and their associated primary productivity over the vast expanses of the ocean is extremely challenging from ships. However, as phytoplankton take up light for photosynthesis, they change the color of the surface ocean from blue to green. Such shifts in ocean color can be measured from sensors placed high above the sea on satellites or aircraft and is called "ocean color remote sensing." In open ocean waters, the ocean color is predominantly driven by the phytoplankton concentration and ocean color remote sensing has been used to estimate the amount of chlorophyll a, the primary light-absorbing pigment in all phytoplankton. For the last few decades, satellite data have been used to estimate large-scale patterns of chlorophyll and to model primary productivity across the global ocean from daily to interannual timescales. Such global estimates of chlorophyll and primary productivity have been integrated into climate models and illustrate the important feedbacks between ocean life and global climate processes. In coastal and estuarine systems, ocean color is significantly influenced by other light-absorbing and light-scattering components besides phytoplankton. New approaches have been developed to evaluate the ocean color in relationship to colored dissolved organic matter, suspended sediments, and even to characterize the bathymetry and composition of the seafloor in optically shallow waters. Ocean color measurements are increasingly being used for environmental monitoring of harmful algal blooms, critical coastal habitats

Kinetics of heat-induced color change of a tuna-vegetable mixture

OpenAIRE

Scherer, Erika; Sandoval, Aleida J; Barreiro, José A

2009-01-01

Heat induced color change kinetics in a tuna-vegetable mixture was evaluated by measuring color parameter "L" (Hunter-Lab) and 5-hydroxi-methyl-furfural (5-HMF) accumulation. For this purpose small reusable stainless steel TDT cans were used and the kinetic studies performed in a temperature range characteristic of thermal processing of low acid canned foods (110-125°C). The color parameter L was better described by a pseudo zero order while a pseudo first order reaction was found for 5-HMF a...

Radionuclides in food

International Nuclear Information System (INIS)

Fernandez Gomez, Isis Maria

2008-01-01

The sources of the presence of radionuclides in food are presented: natural radiation and artificial radiation. The transfer of radionuclides through food chains, intakes of radionuclides to the body with its partners effective doses and typical consumption of basic foods of a rural adult population are exposed as main topics. Also the radiation doses from natural sources and exposure to man by ingestion of contaminated food with radionuclides of artificial origin are shown. The contribution of the food ingestion to the man exposure depends on: characteristics of radionuclide, natural conditions, farming practices and eating habits of the population. The principal international organizations in charge of setting guide levels for radionuclides in food are mentioned: standards, rules and the monitoring. It establishes that a guide is necessary for the food monitoring; the alone CODEX ALIMENTARIUS is applicable to emergency situations and the generic action levels proposed by the CODEX not satisfy all needs (no guiding international levels for planned or existing situations such as NORM). There are handled mainly socio-economic and political aspects. Among the actions to be taken are: to assure a public comprehensive information over the risk evaluation in food; to reinforce the collaboration among the different international organizations (WHO, IAEA, ICRP, EC) in relation with the food of set; to give follow-up to the control of the drinkable water and NORM's presence in the food. In addition, it is possible to create the necessary mechanisms to reduce the number of irrelevant measures and bureaucratic useless steps (certificates); to promote the exchange between the different institutions involved in the topic of the food, with relation to the acquired experiences and learned lessons. Likewise, it might examine the possibility of a multidisciplinary approximation (radioactive and not radioactive pollutants); to elaborate a technical guide to assure the

Thin layer chromatographic analysis of food colorants from three morphotypes of annatto (Bixa orellana L.

Directory of Open Access Journals (Sweden)

Hari Pada Seal

2012-06-01

Full Text Available This article describes a simple solvent extraction method for the extraction of colorants from the three morphotypes such as, (Morphotype-1 (M1, Morphotype-2 (M2, and Morphotype-3 (M3 of Annatto (Bixa orellana L. seeds, and their separation, vivid, and qualitative demonstration by thin-layer chromatography. Several solvent systems (hexane, chloroform, acetone, ethanol, and a mixed-solvent having composition of CHCl3/C2H5OH/CH3COOH (80:2:1 were applied for extraction of colored components. It was observed that a large portion of colorants was extracted by chloroform. Its effluent was deep brick red in color and transparent. Furthermore, various carrier solvent systems (Benzene-Ethyl acetate were used to separate the components from the extracts. Carrier solvent system with the ratio of 7:3 was found as superior solvent for chloroform extracts. Three colored-spots were observed for all morphotypes. Among them, the first one was yellow colored having very low polarity and the second and third spots were both redbrick colored having medium and higher polarity respectively. In addition, for M1 no colorless-spot was observed in low and medium polar systems, revealing that the amount of wax and gum were minimum in the extract and superior morphotype among the three.

Composition and color stability of anthocyanin-based extract from purple sweet potato

Directory of Open Access Journals (Sweden)

Xiu-li He

2015-09-01

Full Text Available AbstractPurple sweet potato (PSP can provide products with attractive color besides nutritious benefits in food processing. So, the compositions and color stability of an aqueous anthocyanin-based PSP extract were investigated in order to promote its wide use in food industry. PSP anthocyanins were extracted with water, and nine individual anthocyanins (48.72 ug mL–1 in total, 24.36 mg/100 g fresh PSP in yield were found by HPLC analysis. The PSP extract also contained 17.11 mg mL–1 of protein, 0.44 mg mL–1 of dietary fiber, 2.82 mg mL–1 of reducing sugars, 4.02 ug mL–1 of Se, 54.21 ug mL–1 of Ca and 60.83 ug mL–1 of Mg. Changes in color and stability of the PSP extract, as affected by pH, heat, light and extraction process, were further evaluated. Results indicated that PSP anthocyanins had good stability at pH 2.0-6.0, while the color of PSP extract kept stable during 30 days of storage at 20 °C in dark. Both UV and fluorescent exposure weakened the color stability of PSP extract and UV showed a more drastic effect in comparison. A steaming pretreatment of fresh PSP is beneficial to the color stability.

Influence of nanoparticles on color stability, microhardness, and flexural strength of acrylic resins specific for ocular prosthesis

Directory of Open Access Journals (Sweden)

Andreotti AM

2014-12-01

Full Text Available Agda Marobo Andreotti, Marcelo Coelho Goiato, Amália Moreno, Adhara Smith Nobrega, Aldiéris Alves Pesqueira, Daniela Micheline dos Santos Araçatuba Dental School, São Paulo State University, Araçatuba, São Paulo, Brazil Abstract: The aim of this study was to assess the effect of adding nanoparticles to N1 acrylic resin intended for artificial sclera, in terms of the color stability, microhardness, and flexural strength of the resin. Three hundred samples of N1 acrylic resin were used: 100 samples for color stability and microhardness tests (each test was performed on the opposite side of each sample, and 200 samples for flexural strength testing (100 samples before and after 1,008 hours of accelerated aging. Samples for each test were separated into ten groups (n=10, ie, without nanoparticles (control group or with nanoparticles of zinc oxide, titanium dioxide (TiO2, and barium sulfate at weight concentrations of 1%, 2%, and 2.5% (nanoparticle groups. Data were subjected to statistical analysis with nested analysis of variance and Tukey’s test (P<0.05 significance level. Among the nanoparticle groups, the TiO2 groups showed better color stability at all concentrations. Microhardness values increased after artificial aging, except for the control and zinc oxide groups. After aging, the 1%–2% TiO2 groups had significantly higher microhardness values compared with the other nanoparticle groups. Before aging, there was a significant difference in flexural strength between the control and nanoparticle groups. After aging, the control and TiO2 groups, regardless of concentration, showed the lowest flexural strength values. Incorporation of nanoparticles directly influenced the acrylic resin properties, with TiO2 being the most influential nanoparticle in terms of the evaluated properties. Keywords: acrylic resins, eye, artificial, color, hardness, nanoparticles

Colored nectar as an honest signal in plant-animal interactions.

Science.gov (United States)

Zhang, Feng-Ping; Larson-Rabin, Zachary; Li, De-Zhu; Wang, Hong

2012-07-01

Many flowering plants obtain the services of pollinators by using their floral traits as signals to advertise the rewards they offer to visitors-such as nectar, pollen and other food resources. Some plants use colorful pigments to draw pollinators' attention to their nectar, instead of relying on the appeal of nectar taste. Although this rare floral trait of colored nectar was first recorded by the Greek poet Homer in the Odyssey, it has only recently received the attention of modern science. This mini-review focuses on recent findings about some of the species that use colored nectar; topics include its function as an honest signal for pollinators, as well as the pigments responsible for the nectar coloration. Such research of the ecology and physiology of colored nectar expands our understanding of the role and evolution of pollinator signaling in plants.

Processing of Color Words Activates Color Representations

Science.gov (United States)

Richter, Tobias; Zwaan, Rolf A.

2009-01-01

Two experiments were conducted to investigate whether color representations are routinely activated when color words are processed. Congruency effects of colors and color words were observed in both directions. Lexical decisions on color words were faster when preceding colors matched the color named by the word. Color-discrimination responses…

Studies on the radicidation of natural food colorants. Effects of irradiation with γ-ray and electron beam on functional properties of beet red colorant

International Nuclear Information System (INIS)

Higashimura, Yutaka; Tada, Mikiro

2002-01-01

For the practical use of radicidation, we studied on the effects of γ-ray and electron beam on functional properties of beet red colorant, natural colors with low heat stability and high possibility of microbe contamination. Neither γ-ray or electron beam had any significant influence on color contents and color tone of red beet products at less than 10 kGy of irradiation for the practical use. Influence of moisture content at level of less than 20% in powdered product was not observed. The results suggest that both γ-ray and electron beam irradiation is significantly effective in decontamination of powdered beet red products. (author)

Color categories and color appearance

Science.gov (United States)

Webster, Michael A.; Kay, Paul

2011-01-01

We examined categorical effects in color appearance in two tasks, which in part differed in the extent to which color naming was explicitly required for the response. In one, we measured the effects of color differences on perceptual grouping for hues that spanned the blue–green boundary, to test whether chromatic differences across the boundary were perceptually exaggerated. This task did not require overt judgments of the perceived colors, and the tendency to group showed only a weak and inconsistent categorical bias. In a second case, we analyzed results from two prior studies of hue scaling of chromatic stimuli (De Valois, De Valois, Switkes, & Mahon, 1997; Malkoc, Kay, & Webster, 2005), to test whether color appearance changed more rapidly around the blue–green boundary. In this task observers directly judge the perceived color of the stimuli and these judgments tended to show much stronger categorical effects. The differences between these tasks could arise either because different signals mediate color grouping and color appearance, or because linguistic categories might differentially intrude on the response to color and/or on the perception of color. Our results suggest that the interaction between language and color processing may be highly dependent on the specific task and cognitive demands and strategies of the observer, and also highlight pronounced individual differences in the tendency to exhibit categorical responses. PMID:22176751

Gamma irradiation of yellow and blue colorants in polystyrene packaging materials

International Nuclear Information System (INIS)

Komolprasert, V.; Diel, Todd; Sadler, G.

2006-01-01

The effect of 10- and 20-kGy gamma irradiation was studied on chromophtal yellow 2RLTS (Yellow 110-2, 3, 4, 5-tetrachloro-6-cyanobenzoic acid) and Irgalite Blue GBP (copper (II) phthalocyanine blue) colorants, which were added to polystyrene (PS) material used to package food prior to irradiation. Analytical results obtained suggest that irradiation did not generate any new chemicals in the PS polymer containing either yellow or blue colorant at a concentration of up to 1% (w/w). Both yellow and blue colorants are relatively stable to gamma irradiation

New color-photographic observation of thermoluminescence from sliced rock samples

International Nuclear Information System (INIS)

Hashimoto, Tetsuo; Kimura, Kenichi; Koyanagi, Akira; Takahashi, Kuniaki; Sotobayashi, Takeshi

1983-01-01

New observation technique has been established for the thermoluminescence photography using extremely high-sensitive color films. Considering future application to the geological fields, a granite was selected as a testing material. The sliced specimens (0.5--0.7 mm in thickness), which were irradiated with a 60 Co source, were mounted on the heater attached with a thermocouple, which was connected to a microcomputer for measuring the temperature. The samples were heated in the temperature range of 80--400 0 C by operating the camera-shutter controlled with the microcomputer. Four commercially available films (Kodak-1000(ASA), -400, Sakura-400, Fuji-400) could give apparently detectable color-images of artificial thermoluminescence above a total absorbed dose of 880 Gy(88 krad). The specimens, irradiated upto 8.4 kGy(840krad), allowed easily to distinguish the distinct appearance of the thermoluminescence images depending on kinds of white mineral constituents. Moreover, such color images were changeable with the heating temperature. Sakura-400 film has proved the most colorful images from aspects of color tone although Kodak-1000 film showed the highest sensitivity. By applying this Kodak-1000, it was found that the characteristic color image due to natural thermoluminescence was significantly observed on the Precambrian granite which was exposed with natural radiation alone since its formation. This simple and interesting technique, obtainable surface information reflecting impurities and local crystal defects in addition to small mineral constituents, was named as the thermoluminescence color imaging (abbreviated to TLCI) technique by the authors and its versatile applications were discussed. (author)

The activL® Artificial Disc: a next-generation motion-preserving implant for chronic lumbar discogenic pain

Science.gov (United States)

Yue, James J; Garcia, Rolando; Miller, Larry E

2016-01-01

Degeneration of the lumbar intervertebral discs is a leading cause of chronic low back pain in adults. Treatment options for patients with chronic lumbar discogenic pain unresponsive to conservative management include total disc replacement (TDR) or lumbar fusion. Until recently, only two lumbar TDRs had been approved by the US Food and Drug Administration − the Charité Artificial Disc in 2004 and the ProDisc-L Total Disc Replacement in 2006. In June 2015, a next-generation lumbar TDR received Food and Drug Administration approval − the activL® Artificial Disc (Aesculap Implant Systems). Compared to previous-generation lumbar TDRs, the activL® Artificial Disc incorporates specific design enhancements that result in a more precise anatomical match and allow a range of motion that better mimics the healthy spine. The results of mechanical and clinical studies demonstrate that the activL® Artificial Disc results in improved mechanical and clinical outcomes versus earlier-generation artificial discs and compares favorably to lumbar fusion. The purpose of this report is to describe the activL® Artificial Disc including implant characteristics, intended use, surgical technique, postoperative care, mechanical testing, and clinical experience to date. PMID:27274317

Preferred skin color enhancement for photographic color reproduction

Science.gov (United States)

Zeng, Huanzhao; Luo, Ronnier

2011-01-01

Skin tones are the most important colors among the memory color category. Reproducing skin colors pleasingly is an important factor in photographic color reproduction. Moving skin colors toward their preferred skin color center improves the color preference of skin color reproduction. Several methods to morph skin colors to a smaller preferred skin color region has been reported in the past. In this paper, a new approach is proposed to further improve the result of skin color enhancement. An ellipsoid skin color model is applied to compute skin color probabilities for skin color detection and to determine a weight for skin color adjustment. Preferred skin color centers determined through psychophysical experiments were applied for color adjustment. Preferred skin color centers for dark, medium, and light skin colors are applied to adjust skin colors differently. Skin colors are morphed toward their preferred color centers. A special processing is applied to avoid contrast loss in highlight. A 3-D interpolation method is applied to fix a potential contouring problem and to improve color processing efficiency. An psychophysical experiment validates that the method of preferred skin color enhancement effectively identifies skin colors, improves the skin color preference, and does not objectionably affect preferred skin colors in original images.

COLOR STABILITY OF NATURALLY DYED DENIM FABRICS

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SUBTIRICA Adriana-Ioana

2014-05-01

Full Text Available The desire to colour textiles is as old as spinning and weaving. Natural dyes have been used since thousands of years for their long endurance, soft and elegant colours. But the invention of synthetic dyes has limited the application of natural dyes. The health hazards associated with the use of synthetic dyes and also the increased environmental awareness have revived the use of natural dyes during the recent years. The major performance characteristic of a dye is its ability to maintain the colour in normal use and is known as colorfastness. The study provides information regarding colour fastness properties of naturally dyed denim fabrics. Three vegetable materials were used for dyeing denim fabrics: Punica granatum (bark powder, Indigofera tinctoria (leave powder and Juglans regia (walnut dried shells. The results of the study indicated that using Walnut shells and Punica granatum deeper and more stable shades of colors are obtained in comparison with Indigofera Tinctoria dyed denim samples. All samples highlight a change in color in the sense of fading which has occurred to the highest extent when exposed to artificial light and washing. When tested against water, alkaline and acid perspiration, it is noticed that better results are obtained, and color change appear in a smaller extent.

[Effect of ceramic thickness and resin cement shades on final color of heat-pressed ceramic veneers].

Science.gov (United States)

Ren, D F; Zhan, K R; Chen, X D; Xing, W Z

2017-02-09

Objective: To analyze the effect of ceramic materials thickness and resin cement shades on the final color of ceramic veneers in the discolored teeth, and to investigate the color agreement of try-in pastes to the corresponding resin cements. Methods: Sixty artificial maxillary central incisor teeth (C2 shade) were used to simulate the natural discolored teeth and prepared according to veneer tooth preparation protocol. Veneers of different thickness in the body region (0.50 and 0.75 mm) were fabricated using ceramic materials (LT A2 shade, IPS e.max Press). The ceramic veneer specimens were bonded to the artificial teeth using the 6 shades of resin cements (Variolink Veneer: shades of LV-3, LV-2, HV+3; RelyX™ Veneer: shades of TR, A3, WO) ( n= 5). A clinical spectrophotometer was used to measure the color parameters of ceramic veneers at the cervical, body and incisal regions. Color changes of veneers before and after cementation were calculated and registered as ΔE1, and the changes between try-in paste and the corresponding resin cements were registered as ΔE2. Results: Three-way ANOVA indicated that ΔE1 and ΔE2 values were significantly affected by the ceramic thickness, resin cement shades and measuring regions ( Pceramic veneers were cemented with resin cements in shades of HV+3 and WO. The ΔE2 values of six shades ranged from 0.60-2.56. The shades of HV+3, WO and A3 resin cements were more than 1.60. Conclusions: Different thickness of ceramic materials, resin cement shades and measuring regions could affect the final color of ceramic veneers. The color differences of some resin cements and corresponding try-in pastes might be observed in clinical practice.

Sistema inteligente con visión artificial para el reconocimiento de piezas mecánicas en el Robot NAO

OpenAIRE

Cadena Castro, Lenin Marcel; Heredia López, Jonathan Alejandro

2018-01-01

This document details the construction and operation of an intelligent system with artificial vision, this is composed of two algorithms: first it is recognition and identification of mechanical parts through Hu's invariant moments and an artificial neural network in MATLAB software. Second is based on the identification of color patterns through the OpenCV library in Python for robot orientation. It do an intercommunication between MATLAB-Python software through the VSP program (Virtual Seri...

A Printer Indexing System for Color Calibration with Applications in Dietary Assessment.

Science.gov (United States)

Fang, Shaobo; Liu, Chang; Zhu, Fengqing; Boushey, Carol; Delp, Edward

2015-09-01

In image based dietary assessment, color is a very important feature in food identification. One issue with using color in image analysis in the calibration of the color imaging capture system. In this paper we propose an indexing system for color camera calibration using printed color checkerboards also known as fiducial markers (FMs). To use the FM for color calibration one must know which printer was used to print the FM so that the correct color calibration matrix can be used for calibration. We have designed a printer indexing scheme that allows one to determine which printer was used to print the FM based on a unique arrangement of color squares and binarized marks (used for error control) printed on the FM. Using normalized cross correlation and pattern detection, the index corresponding to the printer for a particular FM can be determined. Our experimental results show this scheme is robust against most types of lighting conditions.

Supervised feature selection for linear and non-linear regression of L⁎a⁎b⁎ color from multispectral images of meat

DEFF Research Database (Denmark)

Sharifzadeh, Sara; Clemmensen, Line Katrine Harder; Borggaard, Claus

2014-01-01

In food quality monitoring, color is an important indicator factor of quality. The CIELab (L⁎a⁎b⁎) color space as a device independent color space is an appropriate means in this case. The commonly used colorimeter instruments can neither measure the L⁎a⁎b color in a wide area over the target...

Determination of 8 Synthetic Food Dyes by Solid Phase Extraction ...

African Journals Online (AJOL)

Keywords: Synthetic colors, Food, Fruit flavored drinks, Solid phase extraction, RP-HPLC. Tropical Journal of ..... food dyes by thin-layer chromatography-fast atom bombardment ... food dyes in soft drinks containing natural pigments by.

Simultaneous kinetic spectrophotometric analysis of five synthetic food colorants with the aid of chemometrics.

Science.gov (United States)

Ni, Yongnian; Wang, Yong; Kokot, Serge

2009-04-30

This paper describes a simple and sensitive kinetic spectrophotometric method for the simultaneous determination of Amaranth, Ponceau 4R, Sunset Yellow, Tartrazine and Brilliant Blue in mixtures with the aid of chemometrics. The method involved two coupled reactions, viz. the reduction of iron(III) by the analytes to iron(II) in sodium acetate/hydrochloric acid solution (pH 1.71) and the chromogenic reaction between iron(II) and hexacyanoferrate(III) ions to yield a Prussian blue peak at 760 nm. The spectral data were recorded over the 500-1000 nm wavelength range every 2s for 600 s. The kinetic data were collected at 760 nm and 600 s, and linear calibration models were satisfactorily constructed for each of the dyes with detection limits in the range of 0.04-0.50 mg L(-1). Multivariate calibration models for kinetic data were established and verified for methods such as the Iterative target transform factor analysis (ITTFA), principal component regression (PCR), partial least squares (PLS), and principal component-radial basis function-artificial neural network (PC-RBF-ANN) with and without wavelet packet transform (WPT) pre-treatment. The PC-RBF-ANN with WPT calibration performed somewhat better than others on the basis of the %RPE(T) (approximately 9) and %Recovery parameters (approximately 108), although the effect of the WPT pre-treatment was marginal (approximately 0.5% RPE(T)). The proposed method was applied for the simultaneous determination of the five colorants in foodstuff samples, and the results were comparable with those from a reference HPLC method.

Do focal colors look particularly "colorful"?

Science.gov (United States)

Witzel, Christoph; Franklin, Anna

2014-04-01

If the most typical red, yellow, green, and blue were particularly colorful (i.e., saturated), they would "jump out to the eye." This would explain why even fundamentally different languages have distinct color terms for these focal colors, and why unique hues play a prominent role in subjective color appearance. In this study, the subjective saturation of 10 colors around each of these focal colors was measured through a pairwise matching task. Results show that subjective saturation changes systematically across hues in a way that is strongly correlated to the visual gamut, and exponentially related to sensitivity but not to focal colors.

Determination of starting materials, intermediates, and subsidiary colors in the color additive Food Red No. 106 (Sulforhodamine B) using high-performance liquid chromatography.

Science.gov (United States)

Tatebe, Chiye; Ohtsuki, Takashi; Fujita, Tsuyoshi; Nishiyama, Koji; Itoh, Sumio; Sugimoto, Naoki; Kubota, Hiroki; Tada, Atsuko; Sato, Kyoko; Akiyama, Hiroshi

2017-12-15

The main subsidiary color of structure in Food Red No. 106 (R106) was identified to be a desethyl derivative (R106-SubA). High-performance liquid chromatography (HPLC) was performed for the quantitative determination of benzaldehyde-2,4-disulfonic acid, N,N-diethyl-m-aminophenol, leuco acid, pyrone acid, R106-SubA, etc. in R106. An ammonium acetate solution (20mM) and acetonitrile:water (7:3) were used to stabilize the retention time of the HPLC analytes. The linearity of the calibration curves was in the range of 0.05-10μg/mL, with good correlation coefficients (R 2 >0.9983). The recoveries of impurities at levels 0.1%, 0.5% and 1% ranged from 94.2% to 106.6% with relative standard deviations of 0.1%-1.0%. While surveying commercial R106, the amounts obtained by area% determination were similar to those obtained by the calibration-curve determination. The area% determination by HPLC for the determinations of impurities in R106 is a simple and reliable method and can be applied in routine analysis. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effect of freezing temperature on the color of frozen salmon.

Science.gov (United States)

Ottestad, Silje; Enersen, Grethe; Wold, Jens Petter

2011-09-01

New freezing methods developed with the purpose of improved product quality after thawing can sometimes be difficult to get accepted in the market. The reason for this is the formation of ice crystals that can give the product a temporary color loss and make it less appealing. We have here used microscopy to study ice crystal size as a function of freezing temperature by investigating the voids in the cell tissue left by the ice crystals. We have also investigated how freezing temperature affects the color and the visible absorption spectra of frozen salmon. Freezing temperatures previously determined to be the best for quality after thawing (-40 to -60 °C) were found to cause a substantial loss in perceived color intensity during frozen state. This illustrated the conflict between optimal freezing temperatures with respect to quality after thawing against visual appearance during frozen state. Low freezing temperatures gave many small ice crystals, increased light scattering and an increased absorption level for all wavelengths in the visible region. Increased astaxanthin concentration on the other hand would give higher absorption at 490 nm. The results showed a clear potential of using visible interactance spectroscopy to differentiate between poor product coloration due to lack of pigmentation and temporary color loss due to light scattering by ice crystal. This type of measurements could be a useful tool in the development of new freezing methods and to monitor ice crystal growth during frozen storage. It could also potentially be used by the industry to prove good product quality. In this article we have shown that freezing food products at intermediate to low temperatures (-40 to -80 °C) can result in paler color during frozen state, which could affect consumer acceptance. We have also presented a spectroscopic method that can separate between poor product color and temporary color loss due to freezing. © 2011 Institute of Food Technologists®

Effect of irradiation on color of minimally processed melon and papaya

International Nuclear Information System (INIS)

Fabbri, Adriana D.T.; Sagretti, Juliana M.A.; Hirashima, Fabiana K.; Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sabato, Susy F.

2013-01-01

The access to nutritious food is an essential dimension of food meal. High potential for fresh-cut industry exists and ready-to-eat fruit market has grown rapidly in recent years due to the health benefits associated. Although there is many concerns to food safety other parameters like texture, taste, color and sensory acceptance are fundamental principles of acceptance to any food. Actually the use of instrumental measurements has proven to be a major predictor of sensory responses. According to many authors, the addition of different techniques should always be considered to provide additional information of the sensory aspects. Therefore the objective of this study was to evaluate the influence of irradiation on color of minimally processed melon and papaya. The fruits were purchased in a market of Sao Paulo, at the same point of ripeness and sent to the IPEN/CNEN-SP. The fruits were sanitized and manually cut into cubes of approximately 2 x 2 cm with the aid of stainless steel knives and packed in polyethylene bags. Melons and papaya were irradiated in a Multipurpose Gamma Source (IPEN - Sao Paulo - Brazil) and were divided in six groups for color analysis: Control; 0.5 kGy; 1.0 kGy, 1.5kGy, 2.0 kGy and 3.0kGy. After the treatment, the MP fruits were kept in a refrigerator at 4 deg C ± 1 deg C until the end of the analysis. The color of the samples was determined using a Minolta colorimeter CR-400 Chromameter. The parameters L * , a * and b * were evaluated. The results were statistically analyzed by analysis of variance One-Dimensional Analysis of Variance (One-Way-ANOVA) followed by Tukey test. All statistical analysis was performed using the program Graph Pad Prism 5 and adopting a significance level of 5 % (p * parameter of any dose despite the tendency to darkening observed for the group of 3.0 kGy. This fact also occurred for the chromatographic coordinates a * and b * which remained in the same tonality for all treatments (p<0.05). Current results

Involvement of high plasma corticosterone status and activation of brain regional serotonin metabolism in long-term erythrosine-induced rearing motor hyper activity in young adult male rats.

Science.gov (United States)

Dalal, Arindam; Poddar, Mrinal K

2010-07-01

Long-term consumption of artificial food color(s) can induce behavioral hyperactivity in human and experimental animals, but no neurobiochemical mechanism is defined. This study investigates the role of brain regional serotonin metabolism including its turnover, MAO-A activity, and plasma corticosterone status in relation to behavioral disturbances due to an artificial food color, erythrosine. Long-term (15 or 30 consecutive days) erythrosine administration with higher dosage (10 or 100 mg/kg/day, p.o.) produced optimal hyperactive state in exploratory behavior (rearing motor activity) after 2 h of last erythrosine administration, in young adult male albino rats. Erythrosine-induced stimulation in brain regional (medulla-pons, hypothalamus, hippocampus, and corpus striatum) serotonin metabolism (measuring steady state levels of 5-HT and 5-HIAA, MAO-A activity), including its turnover (pargyline-induced 5-HT accumulation and 5-HIAA declination rate), as well as plasma corticosterone were also observed depending on dosage(s) and duration(s) of erythrosine administration under similar experimental conditions. The lower dosage of erythrosine (1 mg/kg/day, p.o.) under similar conditions did not affect either of the above. These findings suggests (a) the induction as well as optimal effect of long-term erythrosine (artificial food color) on behavioral hyperactivity in parallel with increase in 5-HT level in brain regions, (b) the activation of brain regional serotonin biosynthesis in accordance with plasma corticosterone status under such behavioral hyperactivity, and (c) a possible inhibitory influence of the enhanced glucocorticoids-serotonin interaction on erythrosine-induced rearing motor hyperactivity in young adult mammals.

Using color management in color document processing

Science.gov (United States)

Nehab, Smadar

1995-04-01

Color Management Systems have been used for several years in Desktop Publishing (DTP) environments. While this development hasn't matured yet, we are already experiencing the next generation of the color imaging revolution-Device Independent Color for the small office/home office (SOHO) environment. Though there are still open technical issues with device independent color matching, they are not the focal point of this paper. This paper discusses two new and crucial aspects in using color management in color document processing: the management of color objects and their associated color rendering methods; a proposal for a precedence order and handshaking protocol among the various software components involved in color document processing. As color peripherals become affordable to the SOHO market, color management also becomes a prerequisite for common document authoring applications such as word processors. The first color management solutions were oriented towards DTP environments whose requirements were largely different. For example, DTP documents are image-centric, as opposed to SOHO documents that are text and charts centric. To achieve optimal reproduction on low-cost SOHO peripherals, it is critical that different color rendering methods are used for the different document object types. The first challenge in using color management of color document processing is the association of rendering methods with object types. As a result of an evolutionary process, color matching solutions are now available as application software, as driver embedded software and as operating system extensions. Consequently, document processing faces a new challenge, the correct selection of the color matching solution while avoiding duplicate color corrections.

The adaptive value of primate color vision for predator detection.

Science.gov (United States)

Pessoa, Daniel Marques Almeida; Maia, Rafael; de Albuquerque Ajuz, Rafael Cavalcanti; De Moraes, Pedro Zurvaino Palmeira Melo Rosa; Spyrides, Maria Helena Constantino; Pessoa, Valdir Filgueiras

2014-08-01

The complex evolution of primate color vision has puzzled biologists for decades. Primates are the only eutherian mammals that evolved an enhanced capacity for discriminating colors in the green-red part of the spectrum (trichromatism). However, while Old World primates present three types of cone pigments and are routinely trichromatic, most New World primates exhibit a color vision polymorphism, characterized by the occurrence of trichromatic and dichromatic females and obligatory dichromatic males. Even though this has stimulated a prolific line of inquiry, the selective forces and relative benefits influencing color vision evolution in primates are still under debate, with current explanations focusing almost exclusively at the advantages in finding food and detecting socio-sexual signals. Here, we evaluate a previously untested possibility, the adaptive value of primate color vision for predator detection. By combining color vision modeling data on New World and Old World primates, as well as behavioral information from human subjects, we demonstrate that primates exhibiting better color discrimination (trichromats) excel those displaying poorer color visions (dichromats) at detecting carnivoran predators against the green foliage background. The distribution of color vision found in extant anthropoid primates agrees with our results, and may be explained by the advantages of trichromats and dichromats in detecting predators and insects, respectively. © 2014 Wiley Periodicals, Inc.

77 FR 16784 - E. & J. Gallo Winery; Filing of Color Additive Petition

Science.gov (United States)

2012-03-22

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 73 [Docket No. FDA-2012-C-0224] E. & J. Gallo Winery; Filing of Color Additive Petition AGENCY: Food and Drug... volume but not including distilled spirits mixtures containing more that 5% wine on a proof gallon basis...

Effects of consumer food preparation on acrylamide formation.

Science.gov (United States)

Jackson, Lauren S; Al-Taher, Fadwa

2005-01-01

Acrylamide is formed in high-carbohydrate foods during high temperature processes such as frying, baking, roasting and extrusion. Although acrylamide is known to form during industrial processing of food, high levels of the chemical have been found in home-cooked foods, mainly potato- and grain-based products. This chapter will focus on the effects of cooking conditions (e.g. time/temperature) on acrylamide formation in consumer-prepared foods, the use of surface color (browning) as an indicator of acrylamide levels in some foods, and methods for reducing acrylamide levels in home-prepared foods. As with commercially processed foods, acrylamide levels in home-prepared foods tend to increase with cooking time and temperature. In experiments conducted at the NCFST, we found that acrylamide levels in cooked food depended greatly on the cooking conditions and the degree of "doneness", as measured by the level of surface browning. For example, French fries fried at 150-190 degrees C for up to 10 min had acrylamide levels of 55 to 2130 microg/kg (wet weight), with the highest levels in the most processed (highest frying times/temperatures) and the most highly browned fries. Similarly, more acrylamide was formed in "dark" toasted bread slices (43.7-610.7 microg/kg wet weight), than "light" (8.27-217.5 microg/kg) or "medium" (10.9-213.7 microg/kg) toasted slices. Analysis of the surface color by colorimetry indicated that some components of surface color ("a" and "L" values) correlated highly with acrylamide levels. This indicates that the degree of surface browning could be used as an indicator of acrylamide formation during cooking. Soaking raw potato slices in water before frying was effective at reducing acrylamide levels in French fries. Additional studies are needed to develop practical methods for reducing acrylamide formation in home-prepared foods without changing the acceptability of these foods.

Electronic microscopy study of miofilaments created artificially at low ionic power

International Nuclear Information System (INIS)

Corredor R, C.

1995-07-01

Artificial miofilaments created at low ionic power from miosin extracted from muscles tissues of Lepus cuniculus and of Homarus americanus showed morphological differences depending from the ionic power, pH and polymerization time. The dorsal muscle miosin of L Cuniculus created at low ionic power of 0,2 M KCl-PO 4 , polymerized into miofilaments of indefine length at a pH of 6,4. At a pH of 6,1 these miofilaments were shorter. The miosin of H americanus polymerized into miofilaments of sizeable length following a Gaussian distribution with a modal value dependant on the time of polymerization. The miosin from the abdominal flexor muscle had a greater modal length than the miofilaments drawn from the miosin of the 'tenaza' muscle (Fig. 1). Two types of electrodensity 'coloration' are observed: the positive coloration is characterized by a quasi homogeneous or continuous distribution of Uranilo acetate on the miofibrilla and its surroundings showing few muscular details of the miofibrillas. The negative coloration, characterized by a distribution around the miofibrillas enabled a better observation of morphological details (Fig. 2). These two types of coloration or electrodensity reveal hydrophobic or

Regeneration of bovine and octopus opsins in situ with natural and artificial retinals

International Nuclear Information System (INIS)

Koutalos, Y.; Ebrey, T.G.; Tsuda, M.

1989-01-01

The authors consider the problem of color regulation in visual pigments for both bovine rhodopsin and octopus rhodopsin. Both pigments have 11-cis-retinal as their chromophore. These rhodopsins were bleached in their native membranes, and the opsins were regenerated with natural and artificial chromophores. Both bovine and octopus opsins were regenerated with the 9-cis- and 11-cis-retinal isomers, but the octopus opsin was additionally regenerated with the 13-cis and all-trans isomers. Titration of the octopus opsin with 11-cis-retinal gave an extinction coefficient for octopus rhodopsin of 27,000 ± 3,000 M -1 cm -1 at 475 nm. The absorption maxima of bovine artificial pigments formed by regenerating opsin with the 11-cis dihydro series of chromophores support a color regulation model for bovine rhodopsin in which the chromophore-binding site of the protein has two negative charges: one directly hydrogen bonded to the Schiff base nitrogen and another near carbon-13. Formation of octopus artificial pigments with both all-trans and 11-cis dihydro chromophores leads to a similar model for octopus rhodopsin and metarhodopsin: there are two negative charges in the chromophore-binding site, one directly hydrogen bonded to the Schiff base nitrogen and a second near carbon-13. The interaction of this second charge with the chromophore in octopus rhodopsin is weaker than in bovine, while in metarhodopsin it is as strong as in bovine

Validated Spectrophotometric Methods for Simultaneous Determination of Food Colorants and Sweeteners

Directory of Open Access Journals (Sweden)

Fatma Turak

2013-01-01

Full Text Available Two simple spectrophotometric methods have been proposed for simultaneous determination of two colorants (Indigotin and Brilliant Blue and two sweeteners (Acesulfame-K and Aspartame in synthetic mixtures and chewing gums without any prior separation or purification. The first method, derivative spectrophotometry (ZCDS, is based on recording the first derivative curves (for Indigotin, Brillant Blue, and Acesulfame-K and third-derivative curve (for Aspartame and determining each component using the zero-crossing technique. The other method, ratio derivative spectrophotometry (RDS, depends on application ratio spectra of first- and third-derivative spectrophotometry to resolve the interference due to spectral overlapping. Both colorants and sweeteners showed good linearity, with regression coefficients of 0.9992–0.9999. The LOD and LOQ values ranged from 0.05 to 0.33 μgmL−1 and from 0.06 to 0.47 μgmL−1, respectively. The intraday and interday precision tests produced good RSD% values (<0.81%; recoveries ranged from 99.78% to 100.67% for all two methods. The accuracy and precision of the methods have been determined, and the methods have been validated by analyzing synthetic mixtures containing colorants and sweeteners. Two methods were applied for the above combination, and satisfactory results were obtained. The results obtained by applying the ZCDS method were statistically compared with those obtained by the RDS method.

21 CFR 14.155 - Fees and compensation pertaining to a color additive advisory committee.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 1 2010-04-01 2010-04-01 false Fees and compensation pertaining to a color additive advisory committee. 14.155 Section 14.155 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... deposits and fees required by this section are to be paid by money order, bank draft, or certified check...

Automatic color preference correction for color reproduction

Science.gov (United States)

Tsukada, Masato; Funayama, Chisato; Tajima, Johji

2000-12-01

The reproduction of natural objects in color images has attracted a great deal of attention. Reproduction more pleasing colors of natural objects is one of the methods available to improve image quality. We developed an automatic color correction method to maintain preferred color reproduction for three significant categories: facial skin color, green grass and blue sky. In this method, a representative color in an object area to be corrected is automatically extracted from an input image, and a set of color correction parameters is selected depending on the representative color. The improvement in image quality for reproductions of natural image was more than 93 percent in subjective experiments. These results show the usefulness of our automatic color correction method for the reproduction of preferred colors.

Grape expectations: the role of cognitive influences in color-flavor interactions.

Science.gov (United States)

Shankar, Maya U; Levitan, Carmel A; Spence, Charles

2010-03-01

Color conveys critical information about the flavor of food and drink by providing clues as to edibility, flavor identity, and flavor intensity. Despite the fact that more than 100 published papers have investigated the influence of color on flavor perception in humans, surprisingly little research has considered how cognitive and contextual constraints may mediate color-flavor interactions. In this review, we argue that the discrepancies demonstrated in previously-published color-flavor studies may, at least in part, reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. We propose that color-flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but that the role of higher-level cognitive factors, such as expectations, must also be considered.

Social facilitation of eating novel food in tufted capuchin monkeys (Cebus apella): input provided by group members and responses affected in the observer.

Science.gov (United States)

Addessi, E; Visalberghi, E

2001-11-01

Learning about food palatability from watching what conspecifics eat might be one of the advantages of group living. A previous study investigated whether group members' presence or eating activity account for social facilitation of eating of foods never previously tasted. Capuchins encountered novel colored foods when (1) alone (Alone condition) or (2) with group members visible in the nearby cage (Group-present condition) or (3) with group members present and eating a familiar food that had not been colored (Group+food condition). Social facilitation of eating occurred when group members were eating, despite the difference in color between the familiar food eaten by them and the novel food presented to the experimental subject. To clarify what subjects learnt from group members when social facilitation occurred, we further analyze here the data from the previous study. The number of visual exposures to the colored novel food (as a group member) correlated with increased consumption of that novel food when encountered later (as experimental subject). In contrast, the number of times that an individual fed on the familiar food (as a group member) did not decrease its consumption of novel food (as experimental subject). Therefore, capuchins (1) habituated to the colors of the novel foods, and (2) did not take into account that seeing group members eating a food does not provide information about the palatability of a differently colored food. Since social facilitation of eating occurs when foods do not match in color, at least in capuchins, social facilitation of eating should not be considered as a way of learning about a safe diet, but rather as a way of overcoming neophobia.

Embedding Color Watermarks in Color Images

Directory of Open Access Journals (Sweden)

Wu Tung-Lin

2003-01-01

Full Text Available Robust watermarking with oblivious detection is essential to practical copyright protection of digital images. Effective exploitation of the characteristics of human visual perception to color stimuli helps to develop the watermarking scheme that fills the requirement. In this paper, an oblivious watermarking scheme that embeds color watermarks in color images is proposed. Through color gamut analysis and quantizer design, color watermarks are embedded by modifying quantization indices of color pixels without resulting in perceivable distortion. Only a small amount of information including the specification of color gamut, quantizer stepsize, and color tables is required to extract the watermark. Experimental results show that the proposed watermarking scheme is computationally simple and quite robust in face of various attacks such as cropping, low-pass filtering, white-noise addition, scaling, and JPEG compression with high compression ratios.

Bacterial Artificial Chromosome Libraries of Pulse Crops: Characteristics and Applications

OpenAIRE

Kangfu Yu

2012-01-01

Pulse crops are considered minor on a global scale despite their nutritional value for human consumption. Therefore, they are relatively less extensively studied in comparison with the major crops. The need to improve pulse crop production and quality will increase with the increasing global demand for food security and people's awareness of nutritious food. The improvement of pulse crops will require fully utilizing all their genetic resources. Bacterial artificial chromosome (BAC) libraries...

The natural food colorant Peonidin from cranberries as a potential radical scavenger - A DFT based mechanistic analysis.

Science.gov (United States)

Rajan, Vijisha K; Hasna, C K; Muraleedharan, K

2018-10-01

A theoretical evaluation of the antioxidant property of a natural food colorant Peonidin has been performed. The most suitable mechanism for explaining the radical scavenging capacity of Peonidin is the Hydrogen Atom Transfer and the most active site for radical formation is position 3 and is confirmed through Mulliken charge analysis, pKa value evaluation, Bond Dissociation Energy values, and Natural Bond Orbital analysis. Position 3 and 5 in Peonidin exists in blood as deprotonated as their pKa values are lower than the pH of blood. Peonidin is highly reactive than Quercetin and less stable than flavan-3-ols due to the small band gap. Global descriptor analysis shows that PN prefers to accept electrons than to donate. The effect of number of OH groups and the nature of substituents are well explained through this work. Copyright © 2018 Elsevier Ltd. All rights reserved.

The FoodCast Research Image Database (FRIDa

Directory of Open Access Journals (Sweden)

Francesco eForoni

2013-03-01

Full Text Available In recent years we have witnessed to an increasing interest in food processing and eating behaviors. This is probably due to several reasons. The biological relevance of food choices, the complexity of the food-rich environment in which we presently live (making food-intake regulation difficult, and the increasing health care cost due to illness associated with food (food hazards, food contamination, and aberrant food-intake. Despite the importance of the issues and the relevance of this research, comprehensive and validated databases of stimuli are rather limited, outdated, or not available for noncommercial purposes to independent researchers who aim at developing their own research program. The FoodCast Research Image Database (FRIDa we present here is comprised of 877 images from eight different categories: natural-food (e.g., strawberry, transformed-food (e.g., French fries, rotten-food (e.g., moldy banana, natural-nonfood items (e.g., pinecone, artificial food-related objects (e.g., teacup, artificial objects (e.g., guitar, animals (e.g., camel, and scenes (e.g., airport. FRIDa has been validated on a sample of healthy participants (N=73 on standard variables (e.g., valence, familiarity etc. as well as on other variables specifically related to food items (e.g., perceived calorie content; it also includes data on the visual features of the stimuli (e.g., brightness, high frequency power etc.. FRIDa is a well-controlled, flexible, validated, and freely available (http://foodcast.sissa.it/neuroscience/ tool for researchers in a wide range of academic fields and industry.

Color of hot soup modulates postprandial satiety, thermal sensation, and body temperature in young women.

Science.gov (United States)

Suzuki, Maki; Kimura, Rie; Kido, Yasue; Inoue, Tomoko; Moritani, Toshio; Nagai, Narumi

2017-07-01

The color of food is known to modulate not only consumers' motivation to eat, but also thermal perception. Here we investigated whether the colors of hot soup can influence thermal sensations and body temperature, in addition to the food acceptability and appetite. Twelve young female participants consumed commercial white potage soup, modified to yellow or blue by adding food dyes, at 9 a.m. on 3 separated days. During the test, visual impression (willingness to eat, palatability, comfort, warmth, and anxiety) and thermal sensations were self-reported using visual analog scales. Core (intra-aural) and peripheral (toe) temperatures were continuously recorded 10 min before and 60 min after ingestion. Blue soup significantly decreased willingness to eat, palatability, comfort, and warmth ratings, and significantly increased anxiety feelings compared to the white and yellow soups. After ingestion, the blue soup showed significantly smaller satiety ratings and the tendency of lower thermal sensation scores of the whole body compared to the white and yellow soups. Moreover, a significantly greater increase in toe temperature was found with the yellow soup than the white or blue soup. In conclusion, this study provides new evidence that the colors of hot food may modulate postprandial satiety, thermal sensations and peripheral temperature. Such effects of color may be useful for dietary strategies for individuals who need to control their appetite. Copyright © 2017 Elsevier Ltd. All rights reserved.

Measuring the color and brightness of artificial sky glow from cities using an all-sky imaging system calibrated with astronomical methods in the Johnson-Cousins B and V photometric systems

Science.gov (United States)

Pipkin, Ashley; Duriscoe, Dan M.; Lughinbuhl, Christian

2017-01-01

Artificial light at night, when observed at some distance from a city, results in a dome of sky glow, brightest at the horizon. The spectral power distribution of electric light utilized will determine its color of the light dome and the amount of light will determine its brightness. Recent outdoor lighting technologies have included blue-rich light emitting diode (LED) sources that may increase the relative amount of blue to green light in sky glow compared to typical high pressure sodium (HPS) sources with warmer spectra. Measuring and monitoring this effect is important to the preservation of night sky visual quality as seen from undeveloped areas outside the city, such as parks or other protected areas, since the dark-adapted human eye is more sensitive to blue and green. We present a method using a wide field CCD camera which images the entire sky in both Johnson V and B photometric bands. Standard stars within the images are used for calibration. The resulting all-sky brightness maps, and a derived B-V color index map, provide a means to assess and track the impact of specific outdoor lighting practices. We also present example data from several cities, including Las Vegas, Nevada, Flagstaff, Arizona, and Cheyenne, Wyoming.

Heterozygote advantage: the effect of artificial selection in livestock and pets.

Science.gov (United States)

Hedrick, Philip W

2015-01-01

There are a number of mutants in livestock and pets that have a heterozygote advantage because of artificial selection for these mutants in heterozygotes and strong detrimental effects from natural selection in homozygotes. In livestock, these mutants include ones that influence milk yield in dairy cattle, fecundity in sheep, litter size in pigs, muscling in beef cattle, color in horses, lean meat content in pigs, and comb morphology in chickens. In pets, these mutants include ones that influence tail length in cats and hairlessness, muscling, color, or ridgeback hair in dogs. A large variety of mutants are responsible, including small or large deletions or insertions and single base-pair nonsynonymous changes. Many of the mutants cause loss of function for the genes involved, a change that results in the pleiotropic effects of a desired phenotype in heterozygotes and low fitness or an undesirable phenotype in mutant homozygotes. I examine how selection changes the frequency of these mutants and provide an approach to estimate the amount of artificial selection that is necessary to maintain these mutants at the high frequencies often observed. The amount of artificial selection ranges from low selection favoring heterozygotes for double muscling in whippet dogs to very strong selection favoring the "flash" (part white, part solid) heterozygote in boxer dogs and the rose comb in chickens. In several examples (rose comb in Wyandotte chickens and the hair ridge in Rhodesian ridgeback dogs), there is actually stronger selection for the mutant than against it, making the frequency of the mutant greater than 50%. © The American Genetic Association 2014. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Gain weight by "going diet?" Artificial sweeteners and the neurobiology of sugar cravings: Neuroscience 2010.

Science.gov (United States)

Yang, Qing

2010-06-01

America's obesity epidemic has gathered much media attention recently. A rise in the percent of the population who are obese coincides with an increase in the widespread use of non-caloric artificial sweeteners, such as aspartame (e.g., Diet Coke) and sucralose (e.g., Pepsi One), in food products (Figure 1). Both forward and reverse causalities have been proposed. While people often choose "diet" or "light" products to lose weight, research studies suggest that artificial sweeteners may contribute to weight gain. In this mini-review, inspired by a discussion with Dr. Dana Small at Yale's Neuroscience 2010 conference in April, I first examine the development of artificial sweeteners in a historic context. I then summarize the epidemiological and experimental evidence concerning their effects on weight. Finally, I attempt to explain those effects in light of the neurobiology of food reward.

Color evaluation of computer-generated color rainbow holography

International Nuclear Information System (INIS)

Shi, Yile; Wang, Hui; Wu, Qiong

2013-01-01

A color evaluation approach for computer-generated color rainbow holography (CGCRH) is presented. Firstly, the relationship between color quantities of a computer display and a color computer-generated holography (CCGH) colorimetric system is discussed based on color matching theory. An isochromatic transfer relationship of color quantity and amplitude of object light field is proposed. Secondly, the color reproduction mechanism and factors leading to the color difference between the color object and the holographic image that is reconstructed by CGCRH are analyzed in detail. A quantitative color calculation method for the holographic image reconstructed by CGCRH is given. Finally, general color samples are selected as numerical calculation test targets and the color differences between holographic images and test targets are calculated based on our proposed method. (paper)

Sensory Drive, Color, and Color Vision.

Science.gov (United States)

Price, Trevor D

2017-08-01

Colors often appear to differ in arbitrary ways among related species. However, a fraction of color diversity may be explained because some signals are more easily perceived in one environment rather than another. Models show that not only signals but also the perception of signals should regularly evolve in response to different environments, whether these primarily involve detection of conspecifics or detection of predators and prey. Thus, a deeper understanding of how perception of color correlates with environmental attributes should help generate more predictive models of color divergence. Here, I briefly review our understanding of color vision in vertebrates. Then I focus on opsin spectral tuning and opsin expression, two traits involved in color perception that have become amenable to study. I ask how opsin tuning is correlated with ecological differences, notably the light environment, and how this potentially affects perception of conspecific colors. Although opsin tuning appears to evolve slowly, opsin expression levels are more evolutionarily labile but have been difficult to connect to color perception. The challenge going forward will be to identify how physiological differences involved in color vision, such as opsin expression levels, translate into perceptual differences, the selection pressures that have driven those differences, and ultimately how this may drive evolution of conspecific colors.

Hyperactivity: is candy causal?

Science.gov (United States)

Krummel, D A; Seligson, F H; Guthrie, H A

1996-01-01

Adverse behavioral responses to ingestion of any kind of candy have been reported repeatedly in the lay press. Parents and teachers alike attribute excessive motor activity and other disruptive behaviors to candy consumption. However, anecdotal observations of this kind need to be tested scientifically before conclusions can be drawn, and criteria for interpreting diet behavior studies must be rigorous. Ingredients in nonchocolate candy (sugar, artificial food colors), components in chocolate candy (sugar, artificial food colors in coatings, caffeine), and chocolate itself have been investigated for any adverse effects on behavior. Feingold theorized that food additives (artificial colors and flavors) and natural salicylates caused hyperactivity in children and elimination of these components would result in dramatic improvement in behavior. Numerous double-blind studies of the Feingold hypothesis have led to the rejection of the idea that this elimination diet has any benefit beyond the normal placebo effect. Although sugar is widely believed by the public to cause hyperactive behavior, this has not been scientifically substantiated. Twelve double-blind, placebo-controlled studies of sugar challenges failed to provide any evidence that sugar ingestion leads to untoward behavior in children with Attention-Deficit Hyperactivity Disorder or in normal children. Likewise, none of the studies testing candy or chocolate found any negative effect of these foods on behavior. For children with behavioral problems, diet-oriented treatment does not appear to be appropriate. Rather, clinicians treating these children recommend a multidisciplinary approach. The goal of diet treatment is to ensure a balanced diet with adequate energy and nutrients for optimal growth.

Color planner for designers based on color emotions

Science.gov (United States)

Cheng, Ka-Man; Xin, John H.; Taylor, Gail

2002-06-01

During the color perception process, an associated feeling or emotion is induced in our brains, and this kind of emotion is termed as 'color emotion.' The researchers in the field of color emotions have put many efforts in quantifying color emotions with the standard color specifications and evaluating the influence of hue, lightness and chroma to the color emotions of human beings. In this study, a color planner was derived according to these findings so that the correlation of color emotions and standard color specifications was clearly indicated. Since people of different nationalities usually have different color emotions as different cultural and traditional backgrounds, the subjects in this study were all native Hong Kong Chinese and the color emotion words were all written in Chinese language in the visual assessments. Through the color planner, the designers from different areas, no matter fashion, graphic, interior or web site etc., can select suitable colors for inducing target color emotions to the customers or product-users since different colors convey different meanings to them. In addition, the designers can enhance the functionality and increase the attractiveness of their designed products by selecting suitable colors.

Sustainable fuel, food, fertilizer and ecosystems through a global artificial photosynthetic system: overcoming anticompetitive barriers

Science.gov (United States)

Bruce, Alex; Faunce, Thomas

2015-01-01

This article discusses challenges that artificial photosynthetic (AP) systems will face when entering and competing in a global market characterized by established fossil fuel technology. It provides a perspective on the neoliberal principles underpinning much policy entrenching such environmentally destructive technology and outlines how competition law could aid overcoming these hurdles for AP development. In particular, it critiques the potential for competition law to promote a global AP initiative with greater emphasis on atmospheric carbon dioxide and nitrogen fixation (as well as solar-driven water splitting) to produce an equitable, globally distributed source of human food, fertilizer and biosphere sustainability, as well as hydrogen-based fuel. Some relevant strategies of competition law evaluated in this context include greater citizen–consumer involvement in shaping market values, legal requirements to factor services from the natural environment (i.e. provision of clean air, water, soil pollution degradation) into corporate costs, reform of corporate taxation and requirements to balance maximization of shareholder profit with contribution to a nominated public good, a global financial transactions tax, as well as prohibiting horizontal cartels, vertical agreements and unilateral misuse of market power. PMID:26052427

Sustainable fuel, food, fertilizer and ecosystems through a global artificial photosynthetic system: overcoming anticompetitive barriers.

Science.gov (United States)

Bruce, Alex; Faunce, Thomas

2015-06-06

This article discusses challenges that artificial photosynthetic (AP) systems will face when entering and competing in a global market characterized by established fossil fuel technology. It provides a perspective on the neoliberal principles underpinning much policy entrenching such environmentally destructive technology and outlines how competition law could aid overcoming these hurdles for AP development. In particular, it critiques the potential for competition law to promote a global AP initiative with greater emphasis on atmospheric carbon dioxide and nitrogen fixation (as well as solar-driven water splitting) to produce an equitable, globally distributed source of human food, fertilizer and biosphere sustainability, as well as hydrogen-based fuel. Some relevant strategies of competition law evaluated in this context include greater citizen-consumer involvement in shaping market values, legal requirements to factor services from the natural environment (i.e. provision of clean air, water, soil pollution degradation) into corporate costs, reform of corporate taxation and requirements to balance maximization of shareholder profit with contribution to a nominated public good, a global financial transactions tax, as well as prohibiting horizontal cartels, vertical agreements and unilateral misuse of market power.

Low-calorie sweeteners in food and food supplements on the Italian market.

Science.gov (United States)

Janvier, Steven; Goscinny, Séverine; Le Donne, Cinzia; Van Loco, Joris

2015-01-01

This study determines the occurrence and concentration levels of artificial low-calorie sweeteners (LCSs) in food and food supplements on the Italian market. The analysed sample set (290 samples) was representative of the Italian market and comprised of beverages, jams, ketchups, confectionery, dairy products, table-top sweeteners and food supplements. All samples were analysed via UPLC-MS/MS. The method was in-house validated for the analysis of seven LCSs (aspartame, acesulfame-K, saccharin, sucralose, cyclamate, neotame and neohesperidin dihydrochalcone) in food and for five LCSs (aspartame, acesulfame-K, saccharin, cyclamate and sucralose) in food supplements. Except for cyclamate in one beverage which exceeded the maximum level (ML) with 13%, all concentrations measured in food were around or below the ML. In food supplements, 40 of the 52 samples (77%) were found to be above the ML, with exceedances of up to 200% of the ML.

Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

Science.gov (United States)

Sumardiono, Siswo; Pudjihastuti, Isti; Handayani, Noer Abyor; Kusumayanti, Heny

2018-02-01

Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year). Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta). This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption) were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content) of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.

Artificial Consciousness or Artificial Intelligence

OpenAIRE

Spanache Florin

2017-01-01

Artificial intelligence is a tool designed by people for the gratification of their own creative ego, so we can not confuse conscience with intelligence and not even intelligence in its human representation with conscience. They are all different concepts and they have different uses. Philosophically, there are differences between autonomous people and automatic artificial intelligence. This is the difference between intelligence and artificial intelligence, autonomous versus a...

The 'bite' in paediatric food allergy

African Journals Online (AJOL)

Chantel

Skin. Atopic eczema, urticaria. Precipitated by foods containing histamine, e.g. cheese, mangos, bananas, .... (fruit or artificial drinks) caused ... spread, peanut butter, polony), vegetables/mashed potato (margarine, butter, Aromat added?)

The impact of parameters of store illumination on food shopper response.

Science.gov (United States)

Berčík, Jakub; Horská, Elena; Wang, Regina W Y; Chen, Ying-Chun

2016-11-01

Customer behavior in sales areas is strongly influenced by the perception of surroundings and feelings of well-being. By using dynamic retail solutions of basic, accent and dramatic lighting it is possible to attract attention, create a unique in-store environment and give customers a reason to stay and return to the store. The simplest and also the most successful method to reach customer attention in food selection (buying) process is through eye-catchingly illuminated visuals of products. Visual senses has evolved to top ranks in the sensory hierarchy, therefore visual stimuli have a tendency to overcome all other senses. The paper deals with a comprehensive interdisciplinary research of the influence of light and color on the emotional state of consumers (valence) on the food market. It integrates the measurement of light intensity, color temperature or emitted color spectrum in grocery stores, recognition of emotional response and the time of its occurrence among respondents due to different lighting types and color in simulated laboratory conditions. The research is focused on accent lighting in the segment of fresh unpackaged food. Using a mobile 16-channel electroencephalograph (EEG equipment) from EPOC company and a mini camera we observed the response time and the emotional status (valence), in order to reveal true consumer preferences in different lighting conditions (color temperature and color rendering index) and their non-traditional color (yellow, purple, red, blue and green) for the selected food type. The paper suggests possibilities for rational combination of the effective, efficient and energy-saving accent lighting, by which the retailer can achieve not only an eye-catching and attractive presentation of merchandised products, but also significant savings within operating their stores. Copyright © 2016 Elsevier Ltd. All rights reserved.

Westinghouse use of artificial intelligence in signal interpretation

International Nuclear Information System (INIS)

Mark, R.H.

1984-01-01

This paper discusses Westinghouse's use of artificial intelligence to assist inspectors who routinely monitor the thousands of tubes in nuclear steam generators. Using the AI technology has made the inspection process easier to learn and to apply. The system uses pattern recognition to identify off-normal conditions. As part of the in-service inspection program for nuclear power reactors, utilities make a practice of inspecting the condition of the large heat exchangers that produce the steam that turns the electric turbine generator. The same data are presented for inspection using form, motion, and color to call attention to off-normal signal patterns

Comparison of the quantitative dry culture methods with both conventional media and most probable number method for the enumeration of coliforms and Escherichia coli/coliforms in food.

Science.gov (United States)

Teramura, H; Sota, K; Iwasaki, M; Ogihara, H

2017-07-01

Sanita-kun™ CC (coliform count) and EC (Escherichia coli/coliform count), sheet quantitative culture systems which can avoid chromogenic interference by lactase in food, were evaluated in comparison with conventional methods for these bacteria. Based on the results of inclusivity and exclusivity studies using 77 micro-organisms, sensitivity and specificity of both Sanita-kun™ met the criteria for ISO 16140. Both media were compared with deoxycholate agar, violet red bile agar, Merck Chromocult™ coliform agar (CCA), 3M Petrifilm™ CC and EC (PEC) and 3-tube MPN, as reference methods, in 100 naturally contaminated food samples. The correlation coefficients of both Sanita-kun™ for coliform detection were more than 0·95 for all comparisons. For E. coli detection, Sanita-kun™ EC was compared with CCA, PEC and MPN in 100 artificially contaminated food samples. The correlation coefficients for E. coli detection of Sanita-kun™ EC were more than 0·95 for all comparisons. There were no significant differences in all comparisons when conducting a one-way analysis of variance (anova). Both Sanita-kun™ significantly inhibited colour interference by lactase when inhibition of enzymatic staining was assessed using 40 natural cheese samples spiked with coliform. Our results demonstrated Sanita-kun™ CC and EC are suitable alternatives for the enumeration of coliforms and E. coli/coliforms, respectively, in a variety of foods, and specifically in fermented foods. Current chromogenic media for coliforms and Escherichia coli/coliforms have enzymatic coloration due to breaking down of chromogenic substrates by food lactase. The novel sheet culture media which have film layer to avoid coloration by food lactase have been developed for enumeration of coliforms and E. coli/coliforms respectively. In this study, we demonstrated these media had comparable performance with reference methods and less interference by food lactase. These media have a possibility not only

Feeding behavior by hummingbirds (Aves: Trochilidae in artificial food patches in an Atlantic Forest remnant in southeastern Brazil

Directory of Open Access Journals (Sweden)

Lucas L. Lanna

2017-06-01

Full Text Available ABSTRACT During flight, hummingbirds achieve the maximum aerobic metabolism rates within vertebrates. To meet such demands, these birds have to take in as much energy as possible, using strategies such as selecting the best food resources and adopting behaviors that allow the greatest energy gains. We tested whether hummingbirds choose sources that have higher sugar concentrations, and investigated their behaviors near and at food resources. The study was conducted at Atlantic forest remnant in Brazil, between June and December 2012. Four patches were provided with artificial feeders, containing sucrose solutions at concentrations of 5%, 15%, 25% and 35% weight/volume. Hummingbird behaviors were recorded using the ad libitum method with continuous recording of behaviors. The following species were observed: the Brazilian ruby Clytolaema rubricauda (Boddaert, 1783, Violet-capped woodnymph Thalurania glaucopis (Gmelin, 1788, Scale-throated hermit Phaethornis eurynome (Lesson, 1832, White-throated hummingbird Leucochloris albicollis (Vieillot, 1818, Versicoloured emerald Amazilia versicolor (Vieillot, 1818, Glittering-bellied emerald Chlorostilbon lucidus (Shaw, 1812 and other Phaethornis spp. C. rubricauda, P. eurynome and Phaethornis spp. visited the 35%-sucrose feeders more often, while the T. glaucopis visited the 25%-sucrose feeders more often. L. albicollis and A. versicolor visited more often solutions with sugar concentration of 15%. C. lucidus visited all patches equally. Three behavioral strategies were observed: 1 C. rubricauda and T. glaucopis exhibited interspecific and intraspecific dominance; 2 the remaining species exhibited subordinance to the dominant hummingbirds, and 3 P. eurynome and Phaethornis spp. adopted a hide-and-wait strategy to the dominant hummingbird species. The frequency of aggressive behaviors was correlated with the time the hummingbird spent feeding, and bird size. Our results showed that hummingbirds can adopt

The activL® Artificial Disc: a next-generation motion-preserving implant for chronic lumbar discogenic pain

Directory of Open Access Journals (Sweden)

Yue JJ

2016-05-01

Full Text Available James J Yue,1 Rolando Garcia Jr,2 Larry E Miller3 1Department of Orthopaedic Surgery, Yale School of Medicine, New Haven, CT, 2Orthopedic Care Center, Miami, FL, 3Miller Scientific Consulting, Inc., Asheville, NC, USA Abstract: Degeneration of the lumbar intervertebral discs is a leading cause of chronic low back pain in adults. Treatment options for patients with chronic lumbar discogenic pain unresponsive to conservative management include total disc replacement (TDR or lumbar fusion. Until recently, only two lumbar TDRs had been approved by the US Food and Drug Administration - the Charité Artificial Disc in 2004 and the ProDisc-L Total Disc Replacement in 2006. In June 2015, a next-generation lumbar TDR received Food and Drug Administration approval - the activL® Artificial Disc (Aesculap Implant Systems. Compared to previous-generation lumbar TDRs, the activL® Artificial Disc incorporates specific design enhancements that result in a more precise anatomical match and allow a range of motion that better mimics the healthy spine. The results of mechanical and clinical studies demonstrate that the activL® Artificial Disc results in improved mechanical and clinical outcomes versus earlier-generation artificial discs and compares favorably to lumbar fusion. The purpose of this report is to describe the activL® Artificial Disc including implant characteristics, intended use, surgical technique, postoperative care, mechanical testing, and clinical experience to date. Keywords: activL® Artificial Disc, artificial disc, degenerative disc disease, discogenic, implant, lumbar, motion preservation, pain

Colorization-Based RGB-White Color Interpolation using Color Filter Array with Randomly Sampled Pattern.

Science.gov (United States)

Oh, Paul; Lee, Sukho; Kang, Moon Gi

2017-06-28

Recently, several RGB-White (RGBW) color filter arrays (CFAs) have been proposed, which have extra white (W) pixels in the filter array that are highly sensitive. Due to the high sensitivity, the W pixels have better SNR (Signal to Noise Ratio) characteristics than other color pixels in the filter array, especially, in low light conditions. However, most of the RGBW CFAs are designed so that the acquired RGBW pattern image can be converted into the conventional Bayer pattern image, which is then again converted into the final color image by using conventional demosaicing methods, i.e., color interpolation techniques. In this paper, we propose a new RGBW color filter array based on a totally different color interpolation technique, the colorization algorithm. The colorization algorithm was initially proposed for colorizing a gray image into a color image using a small number of color seeds. Here, we adopt this algorithm as a color interpolation technique, so that the RGBW color filter array can be designed with a very large number of W pixels to make the most of the highly sensitive characteristics of the W channel. The resulting RGBW color filter array has a pattern with a large proportion of W pixels, while the small-numbered RGB pixels are randomly distributed over the array. The colorization algorithm makes it possible to reconstruct the colors from such a small number of RGB values. Due to the large proportion of W pixels, the reconstructed color image has a high SNR value, especially higher than those of conventional CFAs in low light condition. Experimental results show that many important information which are not perceived in color images reconstructed with conventional CFAs are perceived in the images reconstructed with the proposed method.

The truth about artificial sweeteners – Are they good for diabetics?

Directory of Open Access Journals (Sweden)

Vikas Purohit

2018-01-01

Full Text Available Artificial sweeteners are thought to be beneficial for diabetics or obese where refined sugar can be a problem. These low-calorie sweeteners are seemingly safe to use, provide sweetness without calories, and provide a choice of sweet foods to those who otherwise cannot partake them (refined sugars. However, while artificial sweeteners may indeed restrict calories most of them have no beneficial effects on control of diabetes mellitus; rather possibly increase its risk. Additionally, there could be some other safety concerns possibly risk of cancer.

Of colored numbers and numbered colors: interactive processes in grapheme-color synesthesia.

Science.gov (United States)

Gebuis, Titia; Nijboer, Tanja C W; van der Smagt, Maarten J

2009-01-01

Grapheme-color synesthetes experience a specific color when they see a grapheme but they do not report to perceive a grapheme when a color is presented. In this study, we investigate whether color can still evoke number-processes even when a vivid number experience is absent. We used color-number and number-color priming, both revealing faster responses in congruent compared to incongruent conditions. Interestingly, the congruency effect was of similar magnitude for both conditions, and a numerical distance effect was present only in the color-number priming task. In addition, a priming task in which synesthetes had to judge the parity of a colored number revealed faster responses in parity congruent than in parity incongruent trials. These combined results demonstrate that synesthesia is indeed bi-directional and of similar strength in both directions. Furthermore, they illustrate the precise nature of these interactions and show that the direction of these interactions is determined by task demands, not by the more vividly experienced aspect of the stimulus.

Effect of irradiation on color of minimally processed melon and papaya

Energy Technology Data Exchange (ETDEWEB)

Fabbri, Adriana D.T.; Sagretti, Juliana M.A.; Hirashima, Fabiana K.; Rogovschi, Vladimir D.; Nunes, Thaise C.F.; Sabato, Susy F., E-mail: adriana.fabbri@yahoo.com.br [Instituto de Pesquisas Energeticas e Nucleares (IPEN/CNEN-SP), Sao Paulo, SP (Brazil). Lab. de Irradiacao de Alimentos

2013-07-01

The access to nutritious food is an essential dimension of food meal. High potential for fresh-cut industry exists and ready-to-eat fruit market has grown rapidly in recent years due to the health benefits associated. Although there is many concerns to food safety other parameters like texture, taste, color and sensory acceptance are fundamental principles of acceptance to any food. Actually the use of instrumental measurements has proven to be a major predictor of sensory responses. According to many authors, the addition of different techniques should always be considered to provide additional information of the sensory aspects. Therefore the objective of this study was to evaluate the influence of irradiation on color of minimally processed melon and papaya. The fruits were purchased in a market of Sao Paulo, at the same point of ripeness and sent to the IPEN/CNEN-SP. The fruits were sanitized and manually cut into cubes of approximately 2 x 2 cm with the aid of stainless steel knives and packed in polyethylene bags. Melons and papaya were irradiated in a Multipurpose Gamma Source (IPEN - Sao Paulo - Brazil) and were divided in six groups for color analysis: Control; 0.5 kGy; 1.0 kGy, 1.5kGy, 2.0 kGy and 3.0kGy. After the treatment, the MP fruits were kept in a refrigerator at 4 deg C ± 1 deg C until the end of the analysis. The color of the samples was determined using a Minolta colorimeter CR-400 Chromameter. The parameters L{sup *}, a{sup *} and b{sup *} were evaluated. The results were statistically analyzed by analysis of variance One-Dimensional Analysis of Variance (One-Way-ANOVA) followed by Tukey test. All statistical analysis was performed using the program Graph Pad Prism 5 and adopting a significance level of 5 % (p<0.05), expressed as the mean results ± standard deviation. Samples of papaya and melons showed no statistical difference for the L{sup *} parameter of any dose despite the tendency to darkening observed for the group of 3.0 kGy. This

Simple LED spectrophotometer for analysis of color information.

Science.gov (United States)

Kim, Ji-Sun; Kim, A-Hee; Oh, Han-Byeol; Goh, Bong-Jun; Lee, Eun-Suk; Kim, Jun-Sik; Jung, Gu-In; Baek, Jin-Young; Jun, Jae-Hoon

2015-01-01

A spectrophotometer is the basic measuring equipment essential to most research activity fields requiring samples to be measured, such as physics, biotechnology and food engineering. This paper proposes a system that is able to detect sample concentration and color information by using LED and color sensor. Purity and wavelength information can be detected by CIE diagram, and the concentration can be estimated with purity information. This method is more economical and efficient than existing spectrophotometry, and can also be used by ordinary persons. This contribution is applicable to a number of fields because it can be used as a colorimeter to detect the wavelength and purity of samples.

An In Vitro Study on the Effect of Amorphous Calcium Phosphate and Fluoride Solutions on Color Improvement of White Spot Lesions

Directory of Open Access Journals (Sweden)

Fahimeh Farzanegan

2018-06-01

Full Text Available The ability of remineralizing agents to improve the color of white spot lesions (WSL is an important aspect that should be investigated. The aim of this study was to evaluate the effects of 0.05% amorphous calcium phosphate (ACP, 0.5% ACP, and 0.05% fluoride solutions, as well as artificial saliva on the color improvement of white spot lesions (WSLs. In this in vitro study, 50 human premolar teeth were randomly classified into five groups. At baseline, all the samples were assessed by using a colorimeter (E0. Then, white spot lesions were induced on the surface of the teeth by means of a pH-cycling model, and the colorimeter was used again (E1. Afterwards, samples of the 1st and 2nd groups were kept in 0.05% ACP and 0.5% ACP solutions for 1 min/day, respectively. The 3rd group specimens were placed in 0.05% fluoride solution for 1 min/day. The other two groups were kept in artificial saliva and distilled in water separately. All the samples were assessed by the colorimeter for a third time (E2. We found no significant difference between the groups in ∆E1. There was also no significant difference among 0.05% ACP solution, 0.5% ACP solution, 0.05% fluoride solution, and artificial saliva considering ∆E2. However, a significant difference was noted between the above-mentioned solutions and distilled water in ∆E2. With respect to ∆E3, there were considerable differences between ACP solution and artificial saliva. The same results were obtained for the difference between fluoride solution and artificial saliva. However, no significant difference was found among 0.05% ACP, 0.5% ACP, and 0.05% fluoride solutions in terms of ∆E3. In Conclusion, ACP is as effective as fluoride in the color improvement of WSLs and the recommended treatment for this purpose is daily use of 0.05% ACP, 0.5% ACP or 0.05% fluoride solutions.

Nanocarbon–{[Na10(PrW10O36]2·130H2O} composite to detect toxic food coloring dyes at nanolevel

Directory of Open Access Journals (Sweden)

Taposhree Dutta

2016-04-01

Full Text Available Abstract Monitoring of adulterated and toxic food colors is important due to their potential toxicity and pathogenicity. Here, we repot an Ln–POM (lanthanide polyoxometalate cluster, {[Na10(PrW10O36]2·130H2O}, with carbon nano-onion (CNO hybrid composite which is a highly efficient sensor for the rapid detection of toxic dyes like metanil yellow, auramine O, Orange II and in allura red (red 40 as low as 3.83; 4.73; 4.14 and 2.90 nmol ml−1 concentration, respectively, by fluorescence spectroscopy.

Consumer Acceptance of Dry Dog Food Variations

Science.gov (United States)

Donfrancesco, Brizio Di; Koppel, Kadri; Swaney-Stueve, Marianne; Chambers, Edgar

2014-01-01

Simple Summary The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Pet owners evaluated dry dog food samples available in the US market. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Abstract The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products. PMID:26480043

Feeding activity of the earthworm Eisenia andrei in artificial soil.

NARCIS (Netherlands)

Jager, D.T.; Fleuren, R.H.L.J.; Roelofs, W.; de Groot, A.C.

2003-01-01

Quantitative information on the feeding activity of earthworms is scarce but this information is valuable in many eco(toxico)logical studies. In this study, the feeding activity of the compost worm Eisenia andrei is examined in artificial soil (OECD medium), with and without a high-quality food

Precision of synesthetic color matching resembles that for recollected colors rather than physical colors.

Science.gov (United States)

Arnold, Derek H; Wegener, Signy V; Brown, Francesca; Mattingley, Jason B

2012-10-01

Grapheme-color synesthesia is an atypical condition in which individuals experience sensations of color when reading printed graphemes such as letters and digits. For some grapheme-color synesthetes, seeing a printed grapheme triggers a sensation of color, but hearing the name of a grapheme does not. This dissociation allowed us to compare the precision with which synesthetes are able to match their color experiences triggered by visible graphemes, with the precision of their matches for recalled colors based on the same graphemes spoken aloud. In six synesthetes, color matching for printed graphemes was equally variable relative to recalled experiences. In a control experiment, synesthetes and age-matched controls either matched the color of a circular patch while it was visible on a screen, or they judged its color from memory after it had disappeared. Both synesthetes and controls were more variable when matching from memory, and the variance of synesthetes' recalled color judgments matched that associated with their synesthetic judgments for visible graphemes in the first experiment. Results suggest that synesthetic experiences of color triggered by achromatic graphemes are analogous to recollections of color.

A review of visual cues associated with food on food acceptance and consumption.

Science.gov (United States)

Wadhera, Devina; Capaldi-Phillips, Elizabeth D

2014-01-01

Several sensory cues affect food intake including appearance, taste, odor, texture, temperature, and flavor. Although taste is an important factor regulating food intake, in most cases, the first sensory contact with food is through the eyes. Few studies have examined the effects of the appearance of a food portion on food acceptance and consumption. The purpose of this review is to identify the various visual factors associated with food such as proximity, visibility, color, variety, portion size, height, shape, number, volume, and the surface area and their effects on food acceptance and consumption. We suggest some ways that visual cues can be used to increase fruit and vegetable intake in children and decrease excessive food intake in adults. In addition, we discuss the need for future studies that can further establish the relationship between several unexplored visual dimensions of food (specifically shape, number, size, and surface area) and food intake. Crown Copyright © 2013. Published by Elsevier Ltd. All rights reserved.

Color Terms and Color Concepts

Science.gov (United States)

Davidoff, Jules

2006-01-01

In their lead articles, both Kowalski and Zimiles (2006) and O'Hanlon and Roberson (2006) declare a general relation between color term knowledge and the ability to conceptually represent color. Kowalski and Zimiles, in particular, argue for a priority for the conceptual representation in color term acquisition. The complexities of the interaction…

Electromagnetic radiation properties of foods and agricultural products

International Nuclear Information System (INIS)

Mohsenin, N.N.

1984-01-01

In this book, the author examines the effects of the various regions of the electromagnetic radiation spectrum on foods and agricultural products. Among the regions of the electromagnetic radiation spectrum covered are high-energy beta and neutron particles, gamma-rays and X-rays, to lower-energy visible, near infrared, infrared, microwave and low-energy radiowaves and electric currents. Dr. Mohsenin applies these electromagnetic phenomena to food products such as fruits, vegetables, seeds, dairy products, meat and processed foods. Contents: Some Basic Concepts of Electromagnetic Radiation. Basic Instruments for Measurement of Optical Properties. Applications of Radiation in the Visible Spectrum. Color and its Measurement. Sorting for Color and Appearance. Near-Infrared and Infrared Radiation Applications. Applications of High-Energy Radiation. Related Concepts of Microwaves, Radiowaves, and Electric Currents. Measurement of Electrical Properties of Foods and Agricultural Products. Applications of Electrical Properties. Appendix, Cited References. Subject Index

Color sensor and neural processor on one chip

Science.gov (United States)

Fiesler, Emile; Campbell, Shannon R.; Kempem, Lother; Duong, Tuan A.

1998-10-01

Low-cost, compact, and robust color sensor that can operate in real-time under various environmental conditions can benefit many applications, including quality control, chemical sensing, food production, medical diagnostics, energy conservation, monitoring of hazardous waste, and recycling. Unfortunately, existing color sensor are either bulky and expensive or do not provide the required speed and accuracy. In this publication we describe the design of an accurate real-time color classification sensor, together with preprocessing and a subsequent neural network processor integrated on a single complementary metal oxide semiconductor (CMOS) integrated circuit. This one-chip sensor and information processor will be low in cost, robust, and mass-producible using standard commercial CMOS processes. The performance of the chip and the feasibility of its manufacturing is proven through computer simulations based on CMOS hardware parameters. Comparisons with competing methodologies show a significantly higher performance for our device.

FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

Directory of Open Access Journals (Sweden)

Duygu Çelik

2015-01-01

Full Text Available An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient’s life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki.

Analysis of physical properties of color and texture in goji-berry processed by ionizing radiation

Energy Technology Data Exchange (ETDEWEB)

Silva, Pâmela Galo da; Koike, Amanda Cristina Ramos; Villavicencio, Anna Lucia Casañas Haasis, E-mail: pamela.gallo@outlook.com, E-mail: amandaramosk@gmail.com, E-mail: villavic@ipen.br [Instituto de Pesquisas Energéticas e Nucleares (IPEN/CNEN-SP), São Paulo, SP (Brazil); Rodrigues, Flavio Thihara, E-mail: flaviot@ymail.com [Instituto Federal de Educação, Ciência e Tecnologia de Goiás (IFG), Inhumas, GO (Brazil)

2017-07-01

Goji-berry is fruit native from China, found on a red berry form and keeps an excellent source of antioxidants, such as carotenoids. The consumption of goji-berry is growing on the Brazilian commerce. To allow the commercialization of this foods its necessary of these foods are free of contaminants agents which may cause damages to the consumers health. For this warranty it's required of this method does not harm the food properties and quality. For this check was made the study using goji-berry. Irradiation is one of the methods that improves the safety and extends the shelf life of some foods. Food irradiation is a technology process of exposing a particular food to a controlled dose of ionizing radiation. This study aimed compares the effects of ionizing radiation processing on physical properties of color and texture in goji-berries at different irradiation doses. Samples were bought on the retail market in the city of São Paulo and processed by ionizing radiation on Nuclear and Energy Research Institute (IPEN/CNEN-SP) at doses of 2.5; 5.0; 7.5; 10.0 kGy and the control group. Then the samples were followed by color and texture analyses. The color assay's results showed that the irradiation process decreased red and yellow pigments. On the other hand, the sample's luminosity increased after being processed by ionizing radiation. On the texture assay was verified a decrease of the fruit compressive force, turning the fruit more softened. (author)

Analysis of physical properties of color and texture in goji-berry processed by ionizing radiation

International Nuclear Information System (INIS)

Silva, Pâmela Galo da; Koike, Amanda Cristina Ramos; Villavicencio, Anna Lucia Casañas Haasis; Rodrigues, Flavio Thihara

2017-01-01

Goji-berry is fruit native from China, found on a red berry form and keeps an excellent source of antioxidants, such as carotenoids. The consumption of goji-berry is growing on the Brazilian commerce. To allow the commercialization of this foods its necessary of these foods are free of contaminants agents which may cause damages to the consumers health. For this warranty it's required of this method does not harm the food properties and quality. For this check was made the study using goji-berry. Irradiation is one of the methods that improves the safety and extends the shelf life of some foods. Food irradiation is a technology process of exposing a particular food to a controlled dose of ionizing radiation. This study aimed compares the effects of ionizing radiation processing on physical properties of color and texture in goji-berries at different irradiation doses. Samples were bought on the retail market in the city of São Paulo and processed by ionizing radiation on Nuclear and Energy Research Institute (IPEN/CNEN-SP) at doses of 2.5; 5.0; 7.5; 10.0 kGy and the control group. Then the samples were followed by color and texture analyses. The color assay's results showed that the irradiation process decreased red and yellow pigments. On the other hand, the sample's luminosity increased after being processed by ionizing radiation. On the texture assay was verified a decrease of the fruit compressive force, turning the fruit more softened. (author)

Color Categories and Color Appearance

Science.gov (United States)

Webster, Michael A.; Kay, Paul

2012-01-01

We examined categorical effects in color appearance in two tasks, which in part differed in the extent to which color naming was explicitly required for the response. In one, we measured the effects of color differences on perceptual grouping for hues that spanned the blue-green boundary, to test whether chromatic differences across the boundary…

Natural - synthetic - artificial!

DEFF Research Database (Denmark)

Nielsen, Peter E

2010-01-01

The terms "natural," "synthetic" and "artificial" are discussed in relation to synthetic and artificial chromosomes and genomes, synthetic and artificial cells and artificial life.......The terms "natural," "synthetic" and "artificial" are discussed in relation to synthetic and artificial chromosomes and genomes, synthetic and artificial cells and artificial life....

Validation of a food frequency questionnaire to assess food group intake by pregnant women.

Science.gov (United States)

Barbieri, P; Crivellenti, L C; Nishimura, R Y; Sartorelli, D S

2015-01-01

Previous studies conducted among pregnant women to test the accuracy of food frequency questionnaires (FFQ) for estimating food group intake were restricted to one specific trimester of pregnancy. The present study aimed to validate a FFQ for assessing the intake of food groups throughout pregnancy. In total, 75 adult pregnant Brazilian women were evaluated. Dietary intake was assessed by the FFQ (completed at the third trimester of pregnancy) and by three 24-h dietary recalls; one in each trimester of pregnancy. The food items were classified into 20 groups. Adequate deatenuatted Pearson correlation coefficients (>0.4) were observed for the intake of bread/cake, butter/margarine; milk/dairy products; soft drinks/artificial juices; coffee/tea; and pastries/sandwiches. The FFQ served poorly for estimating fruit and vegetable intake. A high percentage (>70%) of women were classified into the same or adjacent quartiles for estimates of cookies/crackers, butter/margarine, milk/dairy products, fruit juices, soft drinks/artificial juices, coffee/tea, roots, rice, beans, meat/chicken/sausages, fried foods, fish, eggs, sweets/sugars, and pastries/sandwiches. Nevertheless, the agreement of joint classification between the dietary methods was mostly into adjacent quartiles, rather than in the same quartile, and low values of kappa were found. The data reported in the present study suggest that the FFQ might not be an appropriate dietary method for evaluating food group intake throughout pregnancy. The joint classification between methods by categories of intake of food groups was mostly into adjacent quartiles, which could lead to attenuated associations when investigating diet-disease relationships during pregnancy. © 2014 The British Dietetic Association Ltd.

Trophic coupling between two adjacent benthic food webs within a man-made intertidal area: A stable isotopes evidence

Science.gov (United States)

Schaal, Gauthier; Riera, Pascal; Leroux, Cédric

2008-04-01

This study aimed at establishing the effects of human-made physical modifications on the trophic structure and functioning of an intertidal benthic food web in Arcachon Bay (France). The main food sources and the most representative consumers were sampled on an artificial rocky dyke and its adjacent seagrass meadow. The food sources of consumers were inferred through the use of carbon and nitrogen stable isotopes. The contributions of the different food sources to the diets of the consumers were established using the Isosource mixing model. In order to reduce the range of feasible contributions, additional non-isotopic constraints were added when necessary to the outputs of this model. We observed a more complex food web than previously shown for artificial habitats. Moreover, it appears that several consumers inhabiting the artificial environment base most of their diet on allochtonous eelgrass-derived detritus. In turn, several consumers inhabiting the eelgrass meadow consumed significantly macroalgae-derived material originating from the adjacent artificial rocky area. These results point out that the food webs associated to adjacent habitats can influence each other through the utilisation of exported organic matter.

Color Memory of University Students: Influence of Color Experience and Color Characteristic

Science.gov (United States)

Bynum, Carlisle; Epps, Helen H.; Kaya, Naz

2006-01-01

The ability to select a previously viewed color specimen from an array of specimens that differ in hue, value, or chroma varies among individuals, and may be related to one's basic color discrimination ability or to prior experience with color. This study investigated short-term color memory of 40 college students, 20 of whom were interior design…

Memory for color reactivates color processing region.

Science.gov (United States)

Slotnick, Scott D

2009-11-25

Memory is thought to be constructive in nature, where features processed in different cortical regions are synthesized during retrieval. In an effort to support this constructive memory framework, the present functional magnetic resonance imaging study assessed whether memory for color reactivated color processing regions. During encoding, participants were presented with colored and gray abstract shapes. During retrieval, old and new shapes were presented in gray and participants responded 'old-colored', 'old-gray', or 'new'. Within color perception regions, color memory related activity was observed in the left fusiform gyrus, adjacent to the collateral sulcus. A retinotopic mapping analysis indicated this activity occurred within color processing region V8. The present feature specific evidence provides compelling support for a constructive view of memory.

Artificial sweeteners and mixture of food additives cause to break oral tolerance and induce food allergy in murine oral tolerance model for food allergy.

Science.gov (United States)

Yamashita, H; Matsuhara, H; Miotani, S; Sako, Y; Matsui, T; Tanaka, H; Inagaki, N

2017-09-01

Processed foods are part of daily life. Almost all processed foods contain food additives such as sweeteners, preservatives and colourants. From childhood, it is difficult to avoid consuming food additives. It is thought that oral tolerance for food antigens is acquired during early life. If tolerance fails, adverse immune responses to food proteins may occur. We hypothesized that food additives prevent acquisition of oral tolerance and aimed to verify the safety of food additives. We induced experimental oral tolerance in mice for ovalbumin (OVA), a food antigen, by previous oral treatment with OVA before sensitization with OVA injections. Food additives were administered at the induction of oral tolerance, and food allergy was induced by repeated administration of OVA. Symptoms of food allergy were defined as a change in body temperature and allergic diarrhoea. Saccharin sodium and a mixture of food additives inhibited acquisition of oral tolerance. Hypothermia and allergic diarrhoea with elevation of OVA-specific IgE were induced in the murine model of oral tolerance. Analyses of antigen-presenting cells in mesenteric lymph nodes showed that food additives affected their manner of migration. Additionally, food additives decreased the proportion of CD25 hi regulatory T cells among CD4 + T cells in the mesenteric lymph nodes. A large amount of food additives may prevent acquisition of oral tolerance. Intake of food additives in early life may increase the risk of food allergies. © 2017 John Wiley & Sons Ltd.

Effect of a Publicly Accessible Disclosure System on Food Safety Inspection Scores in Retail and Food Service Establishments.

Science.gov (United States)

Choi, Jihee; Scharff, Robert L

2017-07-01

The increased frequency with which people are dining out coupled with an increase in the publicity of foodborne disease outbreaks has led the public to an increased awareness of food safety issues associated with food service establishments. To accommodate consumer needs, local health departments have increasingly publicized food establishments' health inspection scores. The objective of this study was to estimate the effect of the color-coded inspection score disclosure system in place since 2006 in Columbus, OH, by controlling for several confounding factors. This study incorporated cross-sectional time series data from food safety inspections performed from the Columbus Public Health Department. An ordinary least squares regression was used to assess the effect of the new inspection regime. The introduction of the new color-coded food safety inspection disclosure system increased inspection scores for all types of establishments and for most types of inspections, although significant differences were found in the degree of improvement. Overall, scores increased significantly by 1.14 points (of 100 possible). An exception to the positive results was found for inspections in response to foodborne disease complaints. Scores for these inspections declined significantly by 10.2 points. These results should be useful for both food safety researchers and public health decision makers.

Influence of Different Types of Resin Luting Agents on Color Stability of Ceramic Laminate Veneers Subjected to Accelerated Artificial Aging.

Science.gov (United States)

Silami, Francisca Daniele Jardilino; Tonani, Rafaella; Alandia-Román, Carla Cecilia; Pires-de-Souza, Fernanda de Carvalho Panzeri

2016-01-01

The aim of this study was to evaluate the influence of accelerated aging (AAA) on the color stability of resin cements for bonding ceramic laminate veneers of different thicknesses. The occlusal surfaces of 80 healthy human molars were flattened. Ceramic laminate veneers (IPS e-max Ceram) of two thicknesses (0.5 and 1.0 mm) were bonded with three types of luting agents: light-cured, conventional dual and self-adhesive dual cement. Teeth without restorations and cement samples (0.5 mm) were used as control. After initial color evaluations, the samples were subjected to AAA for 580 h. After this, new color readouts were made, and the color stability (ΔE) and luminosity (ΔL) data were analyzed. The greatest color changes (p<0.05) occurred when 0.5 mm veneers were fixed with light-cured cement and the lowest when 1.0 mm veneers were fixed with conventional dual cement. There was no influence of the restoration thickness when the self-adhesive dual cement was used. When veneers were compared with the control groups, it was verified that the cement samples presented the greatest alterations (p<0.05) in comparison with both substrates and restored teeth. Therefore, it was concluded that the thickness of the restoration influences color and luminosity changes for conventional dual and light-cured cements. The changes in self-adhesive cement do not depend on restoration thickness.

Using Single Colors and Color Pairs to Communicate Basic Tastes II: Foreground-Background Color Combinations.

Science.gov (United States)

Woods, Andy T; Marmolejo-Ramos, Fernando; Velasco, Carlos; Spence, Charles

2016-01-01

People associate basic tastes (e.g., sweet, sour, bitter, and salty) with specific colors (e.g., pink or red, green or yellow, black or purple, and white or blue). In the present study, we investigated whether a color bordered by another color (either the same or different) would give rise to stronger taste associations relative to a single patch of color. We replicate previous findings, highlighting the existence of a robust crossmodal correspondence between individual colors and basic tastes. On occasion, color pairs were found to communicate taste expectations more consistently than were single color patches. Furthermore, and in contrast to a recent study in which the color pairs were shown side-by-side, participants took no longer to match the color pairs with tastes than the single colors (they had taken twice as long to respond to the color pairs in the previous study). Possible reasons for these results are discussed, and potential applications for the results, and for the testing methodology developed, are outlined.

Colorism/Neo-Colorism

Science.gov (United States)

Snell, Joel

2017-01-01

There are numerous aspects to being non-Caucasian that may not be known by Whites. Persons of color suggest folks who are African, South Americans, Native Americans, Biracial, Asians and others. The question is what do these individuals feel relative to their color and facial characteristics. Eugene Robinson suggest that the future favorable color…

Growth, food consumption, and energy status of juvenile pallid sturgeon fed natural or artificial diets

Science.gov (United States)

Meyer, Hilary A.; Chipps, Steven R.; Graeb, Brian D. S.; Klumb, Robert A.

2016-01-01

Stocking of hatchery-raised fish is an important part of the pallid sturgeon Scaphirhynchus albus recovery program. In the wild, juvenile pallid sturgeon consume primarily aquatic insects, although little is known about specific dietary needs. In hatchery settings, pallid sturgeon are fed commercial diets that are formulated for salmonids. To compare food consumption, growth, and energy status of pallid sturgeon fed artificial or natural diets, we conducted a laboratory study using 24 juvenile pallid sturgeon (initial fork length 153–236 mm). Pallid sturgeon were fed a daily ration of either commercial pellets (1 mm, slow sinking; 45% protein, 19% fat) or chironomid larvae for 5 wk. Natural-fed pallid sturgeon exhibited a greater specific growth rate (2.12% d−1) than pellet-fed fish (0.06% d−1). Similarly, relative condition was greater for natural-fed sturgeon (Kn = 1.11) than that observed for pellet-fed fish (Kn = 0.87). In contrast, the hepatosomatic index was significantly higher in pellet-fed fish (2.5%), indicating a high lipid diet compared with natural-fed sturgeon (1.4%). Given the importance of natural diets to fish digestion and growth, it is suggested that a more holistic approach be applied in the development of a practical diet for pallid sturgeon that incorporates attributes of natural prey.

Identification and characterization of organic nanoparticles in food

NARCIS (Netherlands)

Peters, R.; Dam, ten G.; Bouwmeester, H.; Helsper, J.P.F.G.; Allmaier, G.; Kammer, van den F.; Ramsch, R.; Solans, C.; Tomaniova, T.; Hajslova, J.; Weigel, S.

2011-01-01

Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are

Physicochemical Characteristics of Artificial Rice from Composite Flour: Modified Cassava Starch, Canavalia ensiformis and Dioscorea esculenta

Directory of Open Access Journals (Sweden)

Sumardiono Siswo

2018-01-01

Full Text Available Indonesia is the third largest country on the global paddy rice production and also considered as a rice importer. Even, Indonesia has the biggest per capita consumption of paddy rice (140 kg of paddy rice per person per year. Product diversification using local commodities. Artificial rice is potential to be developed as a new value product using different types of grains. It is one of appropriate solutions for reducing imported rice rate. Artificial rice was produced using high nutrition composite flours (modified cassava starch, corn, Canavalian ensiformis, and Dioscorea esculenta. This study consists of three main stages, preparation of composite flour, formulation, and artificial rice production using hot extruder capacity 10 kg/day. The objectives of this studies were to investigate some formulation in compare with commercial paddy rice. Artificial rice has been successfully conducted using prototype of hot extruder with the temperature 95°C. Physical analyses (color and water absorption were carried out to artificial rice product and commercial paddy rice. Chemical analyses (nutrition and amylose content of product will be also presented in this study. The best formulation of artificial rice was achieved in 80% modified cassava starch, 10% Canavalian ensiformis, and 10% Dioscorea esculenta, respectively.

Luminance contours can gate afterimage colors and "real" colors.

Science.gov (United States)

Anstis, Stuart; Vergeer, Mark; Van Lier, Rob

2012-09-06

It has long been known that colored images may elicit afterimages in complementary colors. We have already shown (Van Lier, Vergeer, & Anstis, 2009) that one and the same adapting image may result in different afterimage colors, depending on the test contours presented after the colored image. The color of the afterimage depends on two adapting colors, those both inside and outside the test. Here, we further explore this phenomenon and show that the color-contour interactions shown for afterimage colors also occur for "real" colors. We argue that similar mechanisms apply for both types of stimulation.

Color measurement of plastics - From compounding via pelletizing, up to injection molding and extrusion

Science.gov (United States)

Botos, J.; Murail, N.; Heidemeyer, P.; Kretschmer, K.; Ulmer, B.; Zentgraf, T.; Bastian, M.; Hochrein, T.

2014-05-01

The typical offline color measurement on injection molded or pressed specimens is a very expensive and time-consuming process. In order to optimize the productivity and quality, it is desirable to measure the color already during the production. Therefore several systems have been developed to monitor the color e.g. on melts, strands, pellets, the extrudate or injection molded part already during the process. Different kinds of inline, online and atline methods with their respective advantages and disadvantages will be compared. The criteria are e.g. the testing time, which ranges from real-time to some minutes, the required calibration procedure, the spectral resolution and the final measuring precision. The latter ranges between 0.05 to 0.5 in the CIE L*a*b* system depending on the particular measurement system. Due to the high temperatures in typical plastics processes thermochromism of polymers and dyes has to be taken into account. This effect can influence the color value in the magnitude of some 10% and is barely understood so far. Different suitable methods to compensate thermochromic effects during compounding or injection molding by using calibration curves or artificial neural networks are presented. Furthermore it is even possible to control the color during extrusion and compounding almost in real-time. The goal is a specific developed software for adjusting the color recipe automatically with the final objective of a closed-loop control.

Using Single Colors and Color Pairs to Communicate Basic Tastes II: Foreground–Background Color Combinations

Science.gov (United States)

Marmolejo-Ramos, Fernando; Velasco, Carlos; Spence, Charles

2016-01-01

People associate basic tastes (e.g., sweet, sour, bitter, and salty) with specific colors (e.g., pink or red, green or yellow, black or purple, and white or blue). In the present study, we investigated whether a color bordered by another color (either the same or different) would give rise to stronger taste associations relative to a single patch of color. We replicate previous findings, highlighting the existence of a robust crossmodal correspondence between individual colors and basic tastes. On occasion, color pairs were found to communicate taste expectations more consistently than were single color patches. Furthermore, and in contrast to a recent study in which the color pairs were shown side-by-side, participants took no longer to match the color pairs with tastes than the single colors (they had taken twice as long to respond to the color pairs in the previous study). Possible reasons for these results are discussed, and potential applications for the results, and for the testing methodology developed, are outlined. PMID:27708752

How Does the Freezer Burn Our Food?

Science.gov (United States)

Schmidt, Shelly J.; Lee, Joo Won

2009-01-01

Freezer burn is a common problem that significantly affects the color, texture, and flavor of frozen foods. Food science students should be able to clearly explain the causes and consequences of freezer burn. However, it is difficult to find a modern, detailed, accurate, yet concise, explanation of the mechanism and factors influencing the rate of…

Color adaptation induced from linguistic description of color.

Directory of Open Access Journals (Sweden)

Liling Zheng

Full Text Available Recent theories propose that language comprehension can influence perception at the low level of perceptual system. Here, we used an adaptation paradigm to test whether processing language caused color adaptation in the visual system. After prolonged exposure to a color linguistic context, which depicted red, green, or non-specific color scenes, participants immediately performed a color detection task, indicating whether they saw a green color square in the middle of a white screen or not. We found that participants were more likely to perceive the green color square after listening to discourses denoting red compared to discourses denoting green or conveying non-specific color information, revealing that language comprehension caused an adaptation aftereffect at the perceptual level. Therefore, semantic representation of color may have a common neural substrate with color perception. These results are in line with the simulation view of embodied language comprehension theory, which predicts that processing language reactivates the sensorimotor systems that are engaged during real experience.

Effect of different solutions on color stability of acrylic resin-based dentures

Directory of Open Access Journals (Sweden)

Marcelo Coelho Goiato

2014-01-01

Full Text Available The aim of this study was to evaluate the effect of thermocycling and immersion in mouthwash or beverage solutions on the color stability of four different acrylic resin-based dentures (Onda Cryl, OC; QC20, QC; Classico, CL; and Lucitone, LU. The factors evaluated were type of acrylic resin, immersion time, and solution (mouthwash or beverage. A total of 224 denture samples were fabricated. For each type of resin, eight samples were immersed in mouthwashes (Plax-Colgate, PC; Listerine, LI; and Oral-B, OB, beverages (coffee, CP; cola, C; and wine, W, and artificial saliva (AS; control. The color change (DE was evaluated before (baseline and after thermocycling (T1, and after immersion in solution for 1 h (T2, 3 h (T3, 24 h (T4, 48 h (T5, and 96 h (T6. The CIE Lab system was used to determine the color changes. The thermocycling test was performed for 5000 cycles. Data were submitted to three-way repeated-measures analysis of variance and Tukey's test (p < 0.05. When the samples were immersed in each mouthwash, all assessed factors, associated or not, significantly influenced the color change values, except there was no association between the mouthwash and acrylic resin. Similarly, when the samples were immersed in each beverage, all studied factors influenced the color change values. In general, regardless of the solution, LU exhibited the greatest DE values in the period from T1 to T5; and QC presented the greatest DE values at T6. Thus, thermocycling and immersion in the various solutions influenced the color stability of acrylic resins and QC showed the greatest color alteration.

Effect of different solutions on color stability of acrylic resin-based dentures.

Science.gov (United States)

Goiato, Marcelo Coelho; Nóbrega, Adhara Smith; dos Santos, Daniela Micheline; Andreotti, Agda Marobo; Moreno, Amália

2014-01-01

The aim of this study was to evaluate the effect of thermocycling and immersion in mouthwash or beverage solutions on the color stability of four different acrylic resin-based dentures (Onda Cryl, OC; QC20, QC; Classico, CL; and Lucitone, LU). The factors evaluated were type of acrylic resin, immersion time, and solution (mouthwash or beverage). A total of 224 denture samples were fabricated. For each type of resin, eight samples were immersed in mouthwashes (Plax-Colgate, PC; Listerine, LI; and Oral-B, OB), beverages (coffee, CP; cola, C; and wine, W), and artificial saliva (AS; control). The color change (DE) was evaluated before (baseline) and after thermocycling (T1), and after immersion in solution for 1 h (T2), 3 h (T3), 24 h (T4), 48 h (T5), and 96 h (T6). The CIE Lab system was used to determine the color changes. The thermocycling test was performed for 5000 cycles. Data were submitted to three-way repeated-measures analysis of variance and Tukey's test (p<0.05). When the samples were immersed in each mouthwash, all assessed factors, associated or not, significantly influenced the color change values, except there was no association between the mouthwash and acrylic resin. Similarly, when the samples were immersed in each beverage, all studied factors influenced the color change values. In general, regardless of the solution, LU exhibited the greatest DE values in the period from T1 to T5; and QC presented the greatest DE values at T6. Thus, thermocycling and immersion in the various solutions influenced the color stability of acrylic resins and QC showed the greatest color alteration.

ARTIFICIAL BREEDING OF NERETVA SOFTMOUTH TROUT (Salmo obtusirostris Oxyrhincus Heckel, 1851

Directory of Open Access Journals (Sweden)

Dževad Handžar

2015-06-01

Full Text Available The paper presents an artificial breeding of softmouth trout (Salmo obtusirostris oxyrhynchus, which is one of the endemic species of fish Neretva basin and which is on the Red List of the International Union for Conservation of Nature (IUCN as endangered species facing extinction. Production of fry softmouth trout intended for restocking is very complex and complicated process, and in this paper, which is based on long experience in artificial breeding softmouth trout, we want to contribute to the conservation and breeding of native salmonid fish and aquaculture development of BiH. The paper describes the production technology and production phase, diet and food as well as the application of preventive and therapeutic measures in production. Key word - softmouth trout, artificial breeding, preventive and therapeutic measures

Hydrogels from Biopolymer Hybrid for Biomedical, Food, and Functional Food Applications

Directory of Open Access Journals (Sweden)

Robert C. Spiro

2012-04-01

Full Text Available Hybrid hydrogels from biopolymers have been applied for various indications across a wide range of biomedical, pharmaceutical, and functional food industries. In particular, hybrid hydrogels synthesized from two biopolymers have attracted increasing attention. The inclusion of a second biopolymer strengthens the stability of resultant hydrogels and enriches its functionalities by bringing in new functional groups or optimizing the micro-environmental conditions for certain biological and biochemical processes. This article presents approaches that have been used by our groups to synthesize biopolymer hybrid hydrogels for effective uses for immunotherapy, tissue regeneration, food and functional food applications. The research has achieved some challenging results, such as stabilizing physical structure, increasing mucoadhesiveness, and the creation of an artificial extracellular matrix to aid in guiding tissue differentiation.

Communities of Color Creating Healthy Environments to Combat Childhood Obesity

Science.gov (United States)

Subica, Andrew M.; Douglas, Jason A.; Villanueva, Sandra

2016-01-01

Ethnic and racial health disparities present an enduring challenge to community-based health promotion, which rarely targets their underlying population-level determinants (e.g., poverty, food insecurity, health care inequity). We present a novel 3-lens prescription for using community organizing to treat these determinants in communities of color based on the Robert Wood Johnson Foundation’s Communities Creating Healthy Environments initiative, the first national project to combat childhood obesity in communities of color using community organizing strategies. The lenses—Social Justice, Culture–Place, and Organizational Capacity–Organizing Approach—assist health professional–community partnerships in planning and evaluating community organizing–based health promotion programs. These programs activate community stakeholders to alter their community’s disease-causing, population-level determinants through grassroots policy advocacy, potentially reducing health disparities affecting communities of color. PMID:26562108

Color and chemical properties of oil used for deep frying on a large scale.

Science.gov (United States)

Totani, Nagao; Tateishi, Sayuri; Chiue, Hiroko; Mori, Terutosi

2012-01-01

Acid value (AV), polar compound content (PC), carbonyl value (CV) and Gardner color of oil used for deep-frying in kitchens at a supermarket, lunch chain store, restaurant, eating house, and hospital were analyzed. All AVs obtained but one (3.38) were within the limit set by the Food Sanitation Act of Japan (AV ≤ 3, peroxide value ≤ 30). However, some oil samples had a PC over 25%, which is beyond the limit legislated by some European countries. When the relation between the Gardner color and the AV, PC, or CV of the oil was investigated, well correlated logarithmic regression curves were obtained from the oil of all kitchens except the hospital kitchen. However, the use of lard-containing canola oil without oil replenishment in the eating house increased color values rapidly. All of the values obtained from pure vegetable oil used almost daily were plotted on a graph. It was found that kitchen-by-kitchen differences in fryer, vegetable oil, frying temperature, heating time, and amounts and kinds of foods fried did not influence the relation between Gardner color value versus AV, PC or CV. In conclusion, frying vegetable oil used in large-scale kitchens without official inspection can be better controlled with Gardner color determination by the operators and administrators. This would improve the quality of the oil ingested by facility patrons.

The influence of parental food preference and neophobia on children with phenylketonuria (PKU

Directory of Open Access Journals (Sweden)

Sharon Evans

2018-03-01

Conclusions: In PKU, parental food choices and their food neophobia have limited influence on their children's eating habits. Food neophobia in children with PKU may be associated with fear of eating unfamiliar foods potentially containing a source of protein or aspartame. Their preference for sweet foods may be influenced by limited food choices and habitual consumption of artificially sweetened L-amino acid supplements.

Shift Colors

Science.gov (United States)

Publications & News Shift Colors Pages default Sign In NPC Logo Banner : Shift Colors Search Navy Personnel Command > Reference Library > Publications & News > Shift Colors Top Link Bar Navy Personnel Library Expand Reference Library Quick Launch Shift Colors Shift Colors Archives Mailing Address How to

Research on the Sensory Design and Evaluation System for Food Shape and Color

OpenAIRE

Zhuo Yang

2015-01-01

Food sensory analysis technology is an important branch of Food Science, it is significant in new products development and innovation in food industry. In this study, food sensory analysis and evaluation technologies were studied based on the development and characters of food science. The results showed that sensory analysis could not only help in grasping characters of different food products, but also provide physicochemical and practice basis for food production management and process con...

Rapid method for quantification of seven synthetic pigments in colored Chinese steamed buns using UFLC-MS/MS without SPE.

Science.gov (United States)

Gao, He-Gang; Gong, Wen-Jie; Zhao, Yong-Gang

2015-01-01

Synthetic pigments are still used instead of natural pigments in many foods and their residues in food could be an important risk to human health. A simple and rapid analytical method combining the low-cost extraction protocol with ultra-fast liquid chromatography-tandem quadrupole mass spectrometry (UFLC-MS/MS) was developed for the simultaneous determination of seven synthetic pigments used in colored Chinese steamed buns. For the first time, ethanol/ammonia solution/water (7:2:1, v/v/v) was used as extraction solution for the synthetic pigments in colored Chinese steamed buns. The results showed that the property of the extraction solution used in this method was more effective than critic acid solution, which is used in the polyamide adsorption method. The limits of quantification for the seven synthetic pigments ranged from 0.15 to 0.50 μg/kg. The present method was successfully applied to samples of colored Chinese steamed buns for food-safety risk monitoring in Zhejiang Province, China. The results found sunset yellow pigment in six out of 300 colored Chinese steamed buns (from 0.50 to 32.6 μg/kg).

Artificial intelligence

CERN Document Server

Hunt, Earl B

1975-01-01

Artificial Intelligence provides information pertinent to the fundamental aspects of artificial intelligence. This book presents the basic mathematical and computational approaches to problems in the artificial intelligence field.Organized into four parts encompassing 16 chapters, this book begins with an overview of the various fields of artificial intelligence. This text then attempts to connect artificial intelligence problems to some of the notions of computability and abstract computing devices. Other chapters consider the general notion of computability, with focus on the interaction bet

78 FR 19413 - Listing of Color Additives Exempt From Certification; Reactive Blue 246 and Reactive Blue 247...

Science.gov (United States)

2013-04-01

... certification of these color additives is not necessary for the protection of the public health. IV. Public... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration 21 CFR Part 73 [Docket Nos. FDA-2011-C-0344 and FDA-2011-C-0463] Listing of Color Additives Exempt From Certification; Reactive...