This study was conducted for 3 main purposes: 1) to determine if there was blue colour deficiency amongst diabetes mellitus (IDDM and NIDDM) patients without retinopathy, 2) to determine if the Dl5 test could be used to detect any colour vision defects amongst diabetics without retinopathy (all previous workers have used FM 100-Hue), and 3) to assess the performance of diabetics without retinopathy in detecting correct colour changes with the urine strip test. Thirty eight non-insulin dependent diabetes mellitus (NIDDM) and 30 insulin-dependent diabetes mellitus (IDDM) patients without retinopathy participated in this study. A control group of 23 normal subjects were also included in the study. Dl5 colour vision test was performed under daylight conditions. Colour dependent urine glucose test (Glukotest) was also performed on all subjects. The study showed that 47.1% of diabetics (47.4% NIDDM and 46.7% IDDM patients) without retinopathy had a blue colour deficiency. Amongst the diabetics with a blue colour deficiency, 25% of diabetics (22% of NIDDM and 28.6% of IDDM patients) failed to accurately match the strip colour with the comparison chart on the bottle.
Kajian ini dilakukan untuk 3 tujuan: I) untuk menentukan samada terdapat gangguan penglihatan warna biru dalam pesakit diabetes mellitus (IDDM dan NIDDM) tanpa retinopati, 2) untuk menentukan samada ujian penglihatan warna Dl5 boleh digunakan untuk mengesan defek penglihatan warna dalam pesakit diabetes tanpa retinopati (kesemua kajian terdahulu menggunakan ujian FM 100-Hue). dan 3) untuk menilaikan prestasi pesakit diabetik tanpa retinopati dalam mengesan perubahan warna yang betul dengan menggunakan ujian strip urin. Tiga puluh lapan pesakit dengan non-insulin dependent diabetes (NIDDM) dan 30 pesakit dengan insulin dependent diabetes (IDDM) tanpa retinopati menyertai kajian ini. Kumpulan kawalan mengandungi 23 orang subjek yang normal juga terlibat di dalam kajian ini. Ujian penglihatan warna Dl5 dilakukan di bawah cahaya daylight. Ujian glukos urin berasaskan warna (Glukotest) dilakukan ke atas semua subjek. Kajian menunjukkan 47.1% pesakit diabetes (47.4% pesakit NIDDM dan 46.7% pesakit IDDM) tanpa retinopati mengalami defisiensi warna biru. Dalam kumpulan diabetik dengan defisiensi warna biru, 25% pesakit diabetes (22.2% adalah pesakit NIDDM dan 28.6% adalah pesakit IDDM) gagal untuk memadankan dengan tepat warna strip dengan carta perbandingan warna di atas botol.
Matched MeSH terms: Color; Color Vision Defects; Color Vision
Ultraviolet (UV) light especially UV-C has been used to sterilize fruits and vegetables. However, overdose of UV-C irradiation could cause brownish-red colouration to products such as banana fruit. Therefore, the objectives of this study were to: (1) examine the effect of UV-C irradiation at different doses on the surface colour of Berangan banana fruit during ripening; (2) determine polyphenol oxidase (PPO) activity after irradiated with different doses of UV-C, and (3) examine the effectiveness of three browning assessment methods (subjective score, browning index derived from Lab colour space and optical density of 420 nm) in response to PPO activity of UV-C irradiated Berangan banana fruit. Mature green Berangan banana fruit were irradiated with 0, 0.01, 0.02, 0.03 and 0.04 kJ/m2 UV-C. After irradiation, the fruit were initiated to ripening using 1 mL/L ethylene for 24 h. Then, the fruit were allowed to ripen in 27oC and fruit of day 0, 1, 3 and 5 were sampled for peel colour (L*, a*, b*, C* and ho), browning assessment (three methods) and PPO assay. The peel colour, browning assessment using subjective score and optical density, and PPO activity of Berangan banana fruit were affected significantly (P ≤ 0.05) by interaction of radiation dose x ripening day. The values of L*, b*, C* and ho decrease while a* values increase as fruit irradiated with 0.03 and 0.04 kJ/m2 UV-C indicating brownish-red has occurred. Fruit irradiated with 0.04 kJ/m2 UV-C discoloured by ripening day 3 while those irradiated with 0.03 kJ/m2 discolored by day 5. Similar result was obtained when fruit assessed for its browning using subjective score and optical density. A contrary result was obtained in PPO activity where UV-C irradiation has inhibited Berangan banana fruit PPO activity by ripening day 5. Correlation analysis showed that browning index that derived from colour space is highly related to PPO activity with coefficients of 0.93. As conclusion, the lethal dose causing browning for Berangan banana fruit is 0.03 kJ/m2 and browning index that derived from colour space is most effective to correlate browning with PPO activity.
Of late, dyeing fabrics with natural dyes have become an attraction because of its eco-friendly and less threatening disposition towards humankind. In the textile colouration industry, natural dyes play an important role because of the need for replacement synthetic dyes which have a great deal of tension with the environmental issues. This study focuses on the colour shade, colour coordinates, and fastness properties of dyed silk fabric from tagetes erecta (Mexican Marigold flower) using the water boiling extraction method. The dyeing was carried out using lemon juice as a natural mordant through the simultaneous mordanting method, using two different dyeing methods: infrared (IR) dyeing and exhaustion dyeing. The shades produced for exhaustion dyed fabric is light-yellow compared to the IR dyed fabric, which is medium-light yellow. These shades were confirmed with the CIELAB colour coordinates, L*a*b* values. The colourfastness to washing, perspiration, rubbing, and light of the fabrics were conducted to investigate the performance of the dye and mordant on the dyed silk fabrics. The colourfastness properties of the dyed silk fabric using infrared (IR) dyeing technique have better performance than using exhaustion dyeing technique.
We illustrate a case of giant placental chorioangioma presenting at 20 weeks of gestation. Subsequent monitoring revealed enlargement of the lesion, associated with fetal anemia and cardiac failure, prompting in utero intervention. Amnioreduction followed by percutaneous embolization of the tumour with enbucrilate:Lipiodol Ultra-Fluid™ at a dilution of 1:5 was successfully performed. No repeat intervention or additional supportive measures were required throughout pregnancy and the baby was delivered at 36 weeks of gestation, following spontaneous labour. Due to prolonged neonatal jaundice, further investigations were undertaken, demonstrating subacute right portal vein thrombosis. Other previously reported causes of neonatal portal vein thrombosis such as umbilical vein thrombosis, neonatal umbilical vein catheterization, thrombophilia and sepsis were excluded. There was resolution of the thrombus by 6 months of life. A brief discussion of measures to minimize the risk of such an event and the long-term outcomes of neonatal portal vein thrombosis was included. Whilst the simplicity and efficacy of the procedure has been demonstrated in a handful of patients, judgment on its safety is best deferred. Counselling should be comprehensive, as even rare complications can result in significant postnatal morbidity.
Matched MeSH terms: Ultrasonography, Doppler, Color
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.
Ga₂O₃/ITO/glass photoelectrodes prepared by the CVD method has rarely been tested in the electrochemical cell for water splitting. In this study, we investigate the photoelectrolytic performance of Ga₂O₃/ITO-glass photocatalysts produced by the high-temperature CVD route. The changing of N₂ carrier gas flow rate from 0 to 1800 seem induces change in the materials properties. XRD signal strength of the produced bi-phase Ga₂O₃ is observed to deteriorate, while diffraction line width broadens with increasing N₂ supply. Films show a combination of nanoclumps and nanostrips morphology. Ga/O ratio decreases, while the optical bandgap gradually increases from 4.37 to 4.42 eV with increasing O content and crystallite size. Photoluminescence measurements show UV, blue, green and red emissions, respectively. Linear sweep voltammetry of the electrodes in 0.1 M KOH electrolyte shows improvement in photocurrent density from 160 to 257 μA/cm² versus Ag/AgCl at 1 V bias, and a maximum photon-to-current conversion efficiency 0.06%.
Ozone dose from 0.1 to 0.4 ppm has been proven to be effective in lowering Bacillus cereus count in uncooked and cooked rice. However, it induces physicochemical changes in raw white rice. Physicochemical tests were done to see the effect of ozone treatment towards moisture content, pH, color, hardness of uncooked rice, adhesiveness and hardness of cooked rice, cooking quality and total solids. Results have shown that moisture content, adhesiveness and hardness of cooked rice and uncooked rice have not undergone any significant changes (P > 0.05) in comparison with controlled rice sample. Meanwhile, color (L* and b* value), pH, total solids and cooking quality results have shown significant changes (P
Protein-based films are thin and flexible films derived from protein sources. They are
completely biodegradable and used in food engineering, packaging, drug recovery, and other
applications. In food packaging, gelatin is widely used due to properties such as low cost,
availability, functional attributes, mechanical (flexibility and tension) and optical (brightness
and opacity) strength, barrier against gas flow, and structural resistance to water and
microorganisms. Therefore, this paper reviews the characterisation of biodegradable
protein-based films from gelatin alternatives, mainly from fish and chicken skin, as food
packaging materials. The properties of film packaging derived from gelatin alternatives were
compared with films derived from mammalian gelatin. The findings showed that the blended
gelatin alternatives with polysaccharide improved physical properties such as water vapour
permeability, gas permeability, light transmission and transparency, thermal properties,
microstructure, colour, and heat sealability. Moreover, improvements in mechanical
properties such as tensile strength and elongation at break were also investigated. This review
also comes out with suggestions for future research on the compatibility between gelatin films
and food ingredients. This paper provides a comprehensive overview that promotes the
development of biodegradable blended films from gelatin alternatives for packaging
applications in the food industry and related fields.
Microbial flocs formed from raw textile wastewater in a prototype Aerobic Biofilm Reactor (ABR) system were characterised and studied for their potential use in the treatment of textile wastewater. After 90-100 days of operation, microbial flocs of loose irregular structures were obtained from the reactor with good settling velocity of 33 m/h and sludge volume index (SVI) of 48.2 mL/g. Molecular analysis of the flocs using PCR-amplified 16S rDNA sequence showed 98% homology to those of Bacillus sp, Paenibacillus sp and Acromobacter sp. Detection of Ca(2+)(131 mg/g) and Fe(2+)(131 mg/g) using atomic absorption spectrometer might be implicated with the flocs formation. In addition, presence of Co(2+) and Ni(2+) were indicative of the flocs ability to accumulate at least a fraction of the metals' present in the wastewater. When the flocs were used for the treatment of raw textile wastewater, they showed good removal of COD and colour about 55% and 70% respectively, indicating their potential application.
Textile wastewater, one of the most polluted industrial effluents, generally contains substantial amount of dyes and chemicals that will cause increase in the COD, colour and toxicity of receiving water bodies if not properly treated. Current treatment methods include chemical and biological processes; the efficiency of the biological treatment method however, remains uncertain since the discharged effluent is still highly coloured. In this study, granules consisting mixed culture of decolourising bacteria were developed and the physical and morphological characteristics were determined. After the sixth week of development, the granules were 3-10 mm in diameter, having good settling property with settling velocity of 70 m/h, sludge volume index (SVI) of 90 to 130 mL/g, integrity coefficient of 3.7, and density of 66 g/l. Their abilities to treat sterilised raw textile wastewater were evaluated based on the removal efficiencies of COD (initial ranging from 200 to 3,000 mg/L), colour (initial ranging from 450 to 2000 ADMI) of sterilised raw textile wastewater with pH from 6.8 to 9.4. Using a sequential anaerobic-aerobic treatment cycle with hydraulic retention time (HRT) of 24 h, maximum removal of colour and COD achieved was 90% and 80%, respectively.
Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other phytochemicals, and natural color. Although Roselle has been widely planted and consumed, little is known about the composition of aroma profiles. In this study, seventeen samples of dried Roselle calyx were collected from eight countries and the aroma profiles were determined by dynamic headspace sampling and GC-MS and GC-olfactometry. Furthermore, total soluble solids, pH, and color L* a* b* were determined, and sugars and acids were measured using ion chromatography. There were significant (p
The emulsifying capacity of surfactants (polysorbate 20, polysorbate 80 and soy lecithin) and proteins (soy protein isolate and whey protein isolate) in flaxseed oil was measured based on 1 % (w/w) of emulsifier. Surfactants showed significantly higher emulsifying capacity compared to the proteins (soy protein isolate and whey protein isolate) in flaxseed oil. The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a mixer was ranked in the following order: 1,000 rpm (58 min) ≈ 1,000 rpm (29 min) ≈ 2,000 rpm (35 min) >2,000 rpm (17.5 min). The emulsion stability of the flaxseed oil emulsions with whey protein isolate (10 % w/w) prepared using a homogenizer (Ultra Turrax) was independent of the speed and mixing time. The mean particle size of the flaxseed oil emulsions prepared using the two mixing devices ranged from 23.99 ± 1.34 μm to 47.22 ± 1.99 μm where else the particle size distribution and microstructure of the flaxseed oil emulsions demonstrated using microscopic imaging were quite similar. The flaxseed oil emulsions had a similar apparent viscosity and exhibited shear thinning (pseudoplastic) behavior. The flaxseed oil emulsions had L* value above 70 and was in the red-yellow color region (positive a* and b* values).
The addition of ribose to minced chicken or minced pork followed by heating at 95oC yielded minced
meat with different pH, colour (CIE L*, b*) and absorbance values that can be used as indicators for species differentiation. The higher intensity of the Maillard reaction parameters in minced chicken was due to the higher protein and lysine contents, and the presence of more water-soluble proteins within the minced chicken during heating. Cluster analysis using Maillard reaction parameters showed that the two types of minced meat could be classified into two different groups. A confidence interval (95% confidence) analysis revealed that the absorbance, CIE L* values, and CIE b* values could be used as indicators for differentiation between the two types of minced meat, as the intervals between these Maillard reaction parameters for the two minced meats were far apart.
The objective of this study was to evaluate the chemical, physicochemical, and functional properties of agrowastes derived from okara ( Glycine max), corn cob ( Zea mays sp.), wheat straw ( Triticum sp.), and rice husk ( Oryza sativa) for potential applications in foods. The fibrous materials (FM) were treated with alkali to yield fibrous residues (FR). Rice husk contained the highest ash content (FM, 8.56%; FR, 9.04%) and lowest lightness in color (FM, 67.63; FR, 63.46), possibly due to the abundance of mineral constituents. Corn cob contained the highest amount of soluble dietary fiber (SDF), whereas okara had the highest total dietary fiber (TDF). The high dietary fiber fractions of corn cob and okara also contributed to the highest water- and oil-holding capacities, emulsifying activities, and emulsion stabilities for both FM and FR samples. These results indicate that these agrowastes could be utilized as functional ingredients in foods.
Aqueous and methanol extracts of the flowers of Clitoria ternatea (CT), a popularly
plant consumed for blue colour in Nasi Kerabu was selected to explore its cytotoxic
effect on six types of normal and cancer-origin cell lines. These included the hormone-dependent breast cancer cell line (MCF-7), non-hormone-dependent breast cancer cell
line (MDA-MB-231), human ovary cancer cell line (Caov-3), human cervical cancer cell line (Hela), human liver cancer cell line (HepG2) and human foreskin fibroblast cell line (Hs27). The anti-proliferation activities of the extracts were examined by employing colorimetric MTT (3-(4,5-dimethylthiazol-2-yl) 2,5 diphenyltetrazolium bromide) assay through time periods of 24, 48 and 72 hours. Preliminary results showed that the water extracted of CT had significant effects (p < 0.05) against MCF-7 with an IC50 value of 175.35 µg/ml. Furthermore, the aqueous and methanolic extracts were investigated by Gas Chromatogram-Mass spectrometry (GC-MS). The GC-MS chromatogram analysis of the water extracted had shown five peaks that represented components in the water extract namely mome inositol (38.7%) and pentanal (14.3%). Fifteen chemical constituents were identified in the methanol extract and the major chemical constituents were mome inositol (33.6%), cyclohexen, 1-methyl-4-(1-methylethylideme)- (7.1%), acetic acid, cyano- (6.5%) and hirsutene (5.7%). Heavy metals tested were at very low levels. The analysis conducted on the flowers provides a strong basis for emphasizing the medicinal and nutritional value of CT.
Changes in physical properties (weight, size, colour and weight loss) and chemical properties (proximate analysis, TSS, pH, freezing point, total acidity and sugar content) of two water apple (Syzgium samaragense) cultivars, Semarang Rose and Kristal Taiwan were evaluated during ripening at 10°C and 50% RH. The results showed that the Kristal Taiwan cultivar was larger in size and weight but smaller in length compared to Semarang Rose. The Semarang Rose cultivar was sweeter than Kristal Taiwan. In this study, data obtained suggests that the water apple fruit can be stored at cold storage until 19 days.
Physico-chemical and sensory characteristics of frankfurters prepared with three types of palm fats (PF60: 40, PF70: 30 and PF80: 20) and palm olein (POo) at 20 and 25% of fat levels were studied. Incorporation of different fats at 20 and 25% did not affect the cooking yields of the frankfurters. Frankfurters incorporated with 25% POo showed the highest value of water-holding capacity (WHC) among eight formulations. The frankfurters containing POo showed the least cooking loss compared to those with palm fats. The incorporation of different type and level of fats resulted in significant changes in the colour (lightness, redness, yellowness) of frankfurters. Texture profiles of both raw and cooked frankfurters were found to be altered by the blending of different type and level of fats. In raw frankfurters, hardness for frankfurters mixed with palm fats were significantly higher than the one with POo but greater values for cohesiveness was observed in raw frankfurters blended with POo. Lowest chewiness was demonstrated by frankfurters mixed with 20% POo. Grilling increased the hardness values of all frankfurters. Contrary to the raw counterparts, cooked frankfurter with POo was the hardest among all formulations. Cohesiveness and chewiness was also found to be significantly higher for cooked frankfurters mixed with POo. Raw frankfurters with fat content of 25% showed greater value in hardness than those of 20%. However, there were no significant differences (P > 0.05) observed for all the texture profile attributes in cooked frankfurters due to fat levels. In sensory evaluation, frankfurters prepared with POo were found to be most acceptable by consumer panels as they scored the highest for hardness rating, chicken flavour, oiliness and overall acceptance attributes.
Incorporation of Green Banana Flour (BF) into Chinese steamed bread (CSB) may be a
strategy to fortify the traditional CSB due to its health benefits. However, BF-incorporated
foods in general, have poorer sensory properties affecting consumer acceptability. The aim
of this study was to examine the adjustment of water content from the original formulation
and addition of coffee flavour on physical properties and consumer acceptability of BFincorporated
CSB. Wheat flour as control was substituted with 15% BF varied by addition
of 30% water and coffee flavour. Physical analysis (colour, volume, spread ratio and
texture) of CSB and hedonic test for appearance, aroma, flavour, overall acceptability and
preference ranking of CSB were conducted. Results showed no significant differences
(p>0.05) in specific volume, springiness, and adhesiveness among samples. A significant
increase (p
The conventional heart rate monitor is usually developed with a numeric digital display. This numerical view is obviously not practical to be used during exercise. In this study, the iOS-based mobile application, called Chromozone, was developed to monitor heart rate using the universal color-coding system. The heart rate monitor during the exercise is designed to notify the exercise intensity information to users using the three universal color-coded (i.e. green zone: optimal heart rate; yellow zone: heart rate lower than the optimal zone, and red zone: heart rate higher than the optimal zone). Chromozone is programmed to display uniform colors across the smart phone display, which allows users to easily be informed in regards to the state of exercise intensity. The transfer of heart rate data from the chest transmitter to Chromozone application is designed to use Bluetooth Low Energy (BLE) system technology. The heart rate data is then processed by the application to determine the intensity range of exercise training heart rate based on the user’s personal input (i.e. age, gender, fitness levels and training objective). Preliminary analysis found that Chromozone application is effective in delivering real-time exercise intensity heart rate. Chromozone could potentially help athletes, active individuals and clinical populations to monitor and regulate their workout training regime in a more effective and safer manner.
Cinnamon deodorised aqueous extract (CinDAE) was prepared and evaluated for its total phenolic (315.3 ± 35.4 mg GAE/g) and flavonoid (99.3 ± 9.6 mg RE/g) contents. Stabilizing efficiency of CinDAE, for chicken meatballs, was measured against oxidative deterioration as function of storage time under chilled conditions. For this purpose, oxidative stability [2-thiobarbituric acid reactive substances (TBARS); peroxide value (PV)], colour and sensory acceptability were measured in the control meatballs (C), and those stabilized with 200 ppm of: CinDAE (T1), ascorbic acid (T2), BHA/BHT (50/50; w/w) (T3). In comparison to "C", induction period (IP) and redness (a* value) of the stabilized samples (T1, T2 and T3) were increased, while PV and TBARS were decreased throughout storage (8 ± 1 °C) significantly (p