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Diplomsko delo z naslovom »Roza davek pri kozmetični embalaži« se osredotoča na fenomen, imenovan roza davek, s katerim imamo v mislih prakso zaračunavanja višjih cen za izdelke, katerih ciljna potrošniška skupina so ženske, v primerjavi s podobnimi izdelki, ki so namenjeni moškim. Raziskana je korelacija med roza davkom in uporabo roza barve, ki je pogosto povezana z ženskostjo. Prikazana je tudi vloga spolne socializacije pri ohranjanju tega pojava. Da bi ugotovili obstoj roza davka v kozmetični industriji, je bila opravljena analiza trga v Severni Makedoniji in Sloveniji. Podatki so bili zbrani s spletnim vprašalnikom in v okviru razprave v fokusni skupini, z namenom, da bi pridobili vpogled potrošnikov. Rezultati raziskave kažejo, da je roza davek prisoten v obeh državah in da so potrošniki pripravljeni plačati več za izdelke, namenjene ženskam. Z raziskavo je bilo ugotovljeno, da fenomen roza davka postavlja vsesplošno vprašanje, povezano z njegovim vplivom na ženske v kozmetični industriji in ohranjanjem neenakosti med spoloma. Upamo in pričakujemo, da bodo v prihodnosti sprejeti ukrepi za ozaveščanje o tem vprašanju in zagotovitev, da se potrošnikom ne bodo neupravičeno po višjih cenah zaračunavali izdelki, ki temeljijo izključno na trženju glede na njihov spol. The bachelor thesis, entitled »Pink Tax at Cosmetic Packaging«, explores the phenomenon of Pink Tax, which is the practice of charging higher prices for products marketed to women compared to similar products marketed to men. In the study the correlation between the Pink Tax and the use of the color pink, which is often associated with femininity is investigated. The role of gender socialization in perpetuating this phenomenon was also explored. To determine the existence of the Pink Tax in the cosmetic industry, a market analysis in North Macedonia and Slovenia was conducted. The data were gathered through an online questionnaire and a focus group discussion in order to gain insights from consumers. The results of the research show that the Pink Tax is present in both countries and that consumers are willing to pay more for products marketed to women. Through the research its concluded that the Pink Tax is a pervasive issue that affects women in the cosmetic industry and perpetuates gender-based inequalities. It is hoped and expected that in the future, action will be taken to raise awareness of this issue and ensure that consumers are not unduly charged for products based solely on gender marketing, i.e., their gender.

Relevance. The success of breeding work is largely determined by the source material, the search and creation of which for target breeding begins with the collection and study of collectible samples for the alignment of morphological features; for the precocity and amity of maturation; for the keeping quality and transportability of bulbs; for the quality of vegetable products (high content of biologically active substances and antioxidants); for resistance to biotic and abiotic stressors of a specific growing zone.Materials and methods. On the basis of the North Caucasus branch FSBSI FSVC, 90 samples of spring onions from 26 countries of the world were evaluated in the number nursery for the period from 2017 to 2019, 71 of them were varieties and 19 were F1 hybrids. In a hybrid nursery, 25 hybrid combinations obtained from FSBSI FSVC (VNIISSOK) were evaluated. The laying and placement of experiments, agricultural techniques of cultivation, accounting and evaluation of economically valuable traits, biochemical analyses were carried out according to generally accepted methods. The standards are the new Primo and Ampex varieties of the selection of the FSBSI FSVC and the Italian F1 hybrid Ranko, which were placed every 10 collection samples.Results.According to the results of the assessment, among the studied F1 varieties and hybrids, sources of economically valuable traits such as yield (20-27 t/ha), precocity (80-90 days), preservation (more than 85%) when laid for long-term storage up to 7 months, purple, white and pink color of bulbs, as well as sources of long-shaped bulbs were identified. The greatest interest for breeding for yield is represented by 9 promising varieties and 9 F1 hybrids of onions of various origins, as well as 4 hybrid combinations that were distinguished by high yields, the yield of marketable products and the mass of marketable bulbs. These samples are recommended for use in the breeding process as sources for the creation of new varieties and hybrids with high yields for the agro-climatic conditions of the foothill zone of the North Caucasus.r breeding

Trade is the tertiary production type of business in economic activities and business is economic activity is also known as Pink Color Workers. In this business, mainly goods are exchanged. In short, buying and selling goods is a trade or a business. This research paper is based on the secondary information material. This research paper provides nautical analysis of the various types of current occupations and how they are managed or attempts to conduct descriptive or theoretical studies. The type of trade and its management before the industrial revolution was very different from modern times, and the development of technology after the industrial revolution led to major changes in the form and method of trade and its management, and in the 21st century the development of technology thus vary fast change of business trend and management. The main objective of this research paper is recent trends in business and management with the aim of conducting a thirty trend study. KEY WORDS: Recent Trends, Business, Management, Tertiary Production, Pink Color Workers.

In 2017 ‘Pink Shine’, a light pink spray rose cultivar,’ was bred by the National Institute of Horticulture & Herbal Science for the purposes of higher yield and longer vase l ife. This cultivar was developed by crossing ‘Fire Flash’, a reddish bicolor spray, with ‘Pink Charm’, a pink-colored spray cultivar resistant to powdery mildew. The crossing was performed in 2012 in anticipation of the pink colored spray and strong growth characteristics. Seeds were sown in January 2013, and planted in 9 cm pots. After the sensory evaluation, 39 seedlings were selected for the first selection group. Considering the flower shape, color, the number of petals, yield, and disease resistance, five lines were selected until 2015. Eventually, the ‘Wonkyo D1-325’ line was selected, and named ‘Pink Shine’ in 2017 through the first, second, and third characteristic tests for the 3 years from 2015 to 2017. An application for plant variety protection was registered on June 21, 2019 (No. 7786). The flower color of ‘Pink Shine’ is light pink (RHS, R36D), and the leaf color is green (RHS, G137A). The number of petals, the width of the flower, and the height of the flower were 67.8 cm, 5.4 cm, and 3.2 cm, respectively, which were all higher than ‘Missha’. The annual yield of the cut flower of ‘Pink Shine’ was 131 stems/m2 per year, and the vase life was superior to ‘Missha’.

Food adulteration is a primary global concern for public health, especially in developing countries, due to the lack of monitoring and appropriate policy developments and implementations. Synthetic colors and dyes are used to enhance the appearance of food products. Metanil Yellow (MY), a non-permitted, toxic, chief additive adulterant is majorly used in sweets, pulses, and turmeric in India owing to its color that ranges from yellow to orange. Owing to this, we have assessed the presence of MY in sweets like “jalebi” and “laddu” from branded and local vendors. We present a method to isolate the additive from the sweets with the help of acetic acid, followed by screening through colorimetric assay. The chemical characterization of MY was conducted using a multi-plate ultraviolet–visible (UV–Vis) spectrophotometer and attenuated total reflectance–Fourier transform infrared spectroscopy (ATR–FTIR). The appearance of magenta/pink color indicates the presence of MY in the chemical spot test. Also, thin-layer chromatography (TLC) was applied to validate the presence of this adulterant by comparing the peaks of reference (MY) with the extracted samples. TLC of food color extracted from the samples is an easy, efficient, and cost-effective method to detect toxic adulterants like MY. Our study demonstrates a simple food color extraction procedure, with easy and sensitive chemical assays, for the detection of MY in sweets. It also offers reasonable sensitivity and can be used to screen large numbers of samples in a short time.

Background: A pink color change occasionally found by us under magnifying endoscopy with narrow-band imaging (ME-NBI) may be a special feature of early gastric cancer (EGC), and was designated the “pink pattern”. The purposes of this study were to determine the relationship between the pink pattern and the cytopathological changes in gastric cancer cells and whether the pink pattern is useful for the diagnosis of EGC.Methods: The color features of ME-NBI images and pathological images of cancerous gastric mucosal surfaces were extracted and quantified. The cosine similarity was calculated to evaluate the correlation between the pink pattern and the nucleus-to-cytoplasm ratio of cancerous epithelial cells. Two diagnostic tests were performed by 12 endoscopists using stored ME-NBI images of 185 gastric lesions to investigate the diagnostic efficacy of the pink pattern for EGC. The diagnostic values, such as the area under the curve (AUC), the accuracy, sensitivity, specificity, positive predictive value (PPV), and negative predictive value (NPV), of test 1 and test 2 were compared.Results: The cosine similarity between the color values of ME-NBI images and pathological images of 20 lesions was at least 0.744. The median AUC, accuracy, sensitivity, specificity, PPV, and NPV of test 2 were significantly better than those of test 1 for all endoscopists and for the junior and experienced groups.Conclusions: The pink pattern observed in ME-NBI images correlated strongly with the change in the nucleus-to-cytoplasm ratio of gastric epithelial cells, and could be considered a useful marker for the diagnosis of differentiated EGC.

Bu çalışma ile Basma tipitütün hatlarının fenolojik ve morfolojik olarak tanımlanması, tütün ıslahıkonusunda yapılacak çalışmalara materyal hakkında bilgi verilmesihedeflenmiştir. Tarla denemeleri Orta Karadeniz Bölgesi’nde tütün üretiminin enfazla olduğu Bafra, Erbaa ve Gümüşhacıköy’de 4 farklı arazide yürütülmüştür.Morfolojik bakımdan yaprak tipi, yaşmak eni, aya şekli, yaprak ucu şekli, ayakabarcıklığı, yaprakta ondülelik ile alt yüzey orta damar rengi ve fenolojikbakımdan çiçeklenme zamanı, taç yaprak rengi ile çiçek kümesi şekliparametreleri incelenmiştir. Elde edilen sonuçlara göre; yaprak tipi bakımındangenotiplerin tamamı yaşmaklı, yaşmak eni bakımından %84’ü orta-geniş yaşmakenine sahip, aya şekli bakımından %92’si dar yada geniş eliptik, %92’si ortasivri yada sivri yaprak ucuna sahiptir. Çiçeklenme zamanı bakımındangenotiplerin %32’si geçci karakterli, %72’sinin taç yaprak rengi açık pembe vetamamının çiçek kümesi şekli küreseldir, In this study, it is aimed to define the Basmatype tobacco lines as phenological and morphological. In addition, it is aimedto give information about the materials to be used in the studies on tobaccobreeding. Field trials were conducted in 4 different locations in Bafra, Erbaaand Gümüşhacıköy districts where tobacco production was highest in the CentralBlack Sea Region. As morphological parameters, leaf type, width at blade, shapeof blade, leaf tip shape, blistering ofblade, undulations of margin and color of midrib on lower side and asphenological parameters, time of flowering, color of corolla and shape ofinflorescence have been investigated.According to the results, all genotypes in terms of leaf type are sessile. 84% of the width at blade basis has medium orbroad sessile width. 92% of the shape of blade is narrow elliptic or broadelliptic. 92% of the leaf tip shape is medium pointed or strongly pointed.According to time of flowering, 32% of the genotypes have late characteristics.%72 of color of corolla are light pink color and the shape of inflorescence ofall genotypes is spherical.

In early August 2019, in the area of the North Pole, a massive development of ice flora communities on the surface of perennial ice was observed. Macroaggregates of fibers with a thickness of 0.5–0.8 cm, compactly intertwined and forming “brain-like” structures up to 10-15 cm in size, had a pale pink color and covered the bottom of freshwater puddles with extensive fields. The aggregates were formed by diatom taxocenes based on the colonies of Melosira arctica, their polymer matrix, as well as another 35 taxa of marine and brackishmarine diatoms, some of which also performed structure-forming functions. With high probability, the development of aggregates occurred at the thawing points of the tops of the pore channels in the ice, through which the spongy plexuses of the algocenoses were fed with salt water. The phenomenon of formation and mass development of such macrostructures is described for the first time.

L-asparaginase produced by various microorganisms which it used for the treatment of leukemia and starchy food industry. Screening of L-asparaginase producing bacteria from soil samples from Damietta different locations was done. The primary screening by qualitative methods using rapid plate assay determined that out of 25 isolates, 20 strains were producing L-asparaginase. The greatest pink color zones were observed for four bacterial isolates(A6, A11, C11 and C19) after 48 hrs. These four isolates that preliminary screened were grown in liquid media for static and submerged fermentation and then used for secondary screening by Nesslerization method. The best four isolates producing L-asparaginase were identified based on morphological, cultural and biochemical tests, as A6, C11 and C19 were identified as Bacillus species and A11 was identified as Staphylococcus species.

State monitoring is carried out to verify compliance with the requirements of the legislation on safety and individual indicators of food quality by market operators who produce meat and meat products, store (wholesale bases) and sell (agro-markets, supermarkets, etc.). When establishing a food hazard, the following conditions are taken into account: the usual conditions of use of the food by the consumer, each stage of its production, processing and circulation; information provided to the consumer, including labeling, including end-of-use (use) information, and other publicly available information on the avoidance of adverse health effects, food-related or food category the possible short- or long-term impact of the food on the health of the person consuming it and on future generations; possible cumulative toxicity effect. Therefore, it is important to develop simple, rapid methods for determining the adulteration of beef, pork, mutton, and meat of goat when carrying out risk-oriented controls on the sale of chilled and chilled meat in agri-food markets under different storage and marketing conditions. The falsification of chilled meat of slaughtered animals with a solution of sodium bicarbonate for 3–4 days of sale at temperatures from 0 to 6 °C was established: in beef and meat of goat – a weakly positive reaction (up to 5%), in pork and mutton positive (5.1% and more). Also falsification of meat of slaughtered animals with a solution of sodium bicarbonate on 17–18 (for beef) and 13–14 days of realization at temperatures from 0 to minus 1 °C was established: in beef, pork and meat of goat – a weak positive reaction (up to 5%), positive in mutton (5.1% or more). The technique of establishing adulteration was based on the use of an alcoholic solution of chrome dark blue with a mass concentration of 0.5%, applied to the surface of the muscle tissue, and after 1–2 seconds, the presence of pale pink color was established – in the absence of meat processing with sodium bicarbonate or from light purple to dark purple in the presence of sodium bicarbonate depending on the amount of meat processed up to 5.0% and 5.1% or more. The results of the studies showed that the stability of the color intensity in the falsification of meat of slaughtered animals by treatment with sodium hydrogen carbonate was 99.9%. The influence of sodium bicarbonate on the quality and safety of meat of slaughtered animals for 3–4 days of realization at temperatures 0–6 °C and 17–18 (for beef) and 13–14 days of realization at temperatures from 0 to minus 1 °C has been established: the content of microorganisms in the superficial layers of muscle tissue decreased significantly (P < 0.01, P < 0.001), and slightly increased slightly in the deep layers (P < 0.05); the pH was significantly (P < 0.001) increased and ranged from 6.45 ± 0.023 to 6.72 ± 0.018; NMAOAM content tended to decrease, but the difference was not significant in the case of a weakly positive reaction (at temperatures of 0–6 °C in beef and meat of goat) and a slight decrease (P < 0.05) in pork and mutton (positive reaction); at temperatures from 0 to minus 1 °C, NMAOAM content tended to decrease, but a significant difference, except for beef (1.10 times, (P < 0.05), was not established: in pork – 1.11 and meat of goat – 1.4 times, where the indicators slightly exceeded the limits of the standards of quality meat (103 CFU/g), respectively – (9.89 ± 2.65) ×102, (10.03 ± 3.62) ×102 and (10.4 ± 2.29) × 102 CFU/g, while in mutton (positive reaction) it decreased significantly by 1.05 times and was within the limits – 9.87 ± 0.27×102 CFU/g.

Formerly, assessing oxygenation relied on recognizing cyanosis; however, this is unreliable. Also, in neonates, a pink color, suggesting absence of severe hypoxemia, is difficult to assess. An objective and continuous assessment of oxygenation is necessary. Currently, this is best achieved noninvasively by transcutaneous partial pressure of oxygen (PTcO2) monitoring or pulse oximetry. Because both PTcO2 and oxygen saturation monitors (pulse oximeters) may display erroneous measurements, thorough understanding of their operating principles is required. Also, clinicians must recognize the range of values expected in healthy neonates. In this article, data on these issues are reviewed.

Traveling the Western world as a museumgoer, I have the habit of browsing through museum gift shops, looking for pencils and erasers as clues to identify international trends within the pr...

In this manuscript, we report the synthesis of new azo dye (E)-4-((5-methoxythiazolo[4,5-b]pyridine-2-yl)diazenyl)N-phenylaniline (BK2). This new azo dye revealed a pink color in the solution. Notably, this dye selectively detects only glycine among all the amino acids and a visual color change from light pink to purple can be assessed. Hence, the new azo dye finds application as colorimetric chemosensor for the rapid, selective and sensitive detection of glycine (Gly). The dye can be potentially used for the detection of high levels of glycine in the serum caused due to hyperglycinaemia.

Nowadays, there is a growing interest in finding new coloring molecules of natural origin that can increase and diversify the offer of natural food dyes already present in the market. In the present work, a B-phycoerythrin extract from the microalgae Porphyridium cruentum was tested as a food colorant in milk-based products. Using spectroscopy and colorimetry, the extract was characterized and gave evidence of good properties and good stability in the pH range between 4.0 and 9.0. Coloring studies were conducted to demonstrate that samples carrying the pink extract could be used for simulating the pink color of marketed milk-based products. The staining factors, representing the amount of pink protein to be added to reproduce the color of strawberry commercial products, ranged between 1.6 mg/L and 49.5 mg/L, being sufficiently low in all samples. Additionally, color stability during a short period of cold storage was studied: it demonstrated that the three tested types of dairy products remained stable throughout the 11-day analysis period with no significant changes. These results prove the potential of the B-phycoerythrin extract as a natural colorant and alternative ingredient to synthetic coloring molecules.

Gold nanoparticles have considerably explored in science and technologies. A unique properties of gold nanoparticles is the appearance color due to plasmon effect. Experimentally, the color changes due to size and aggregation of gold nanoparticles in synthesis process or interaction with other chemicals. Comprehensive study on size and aggregation effect of colorimetric gold nanoparticles in liquid is important to do to provide fast observation of properties of gold nanoparticles. In this work, we focused on simulation study to observe size and aggregation effect on spherical gold nanoparticles dispersed in water. We used MNPBEM Toolbox to generate extinction cross section curves and used them to calculate color coordinates in color diagram CIE 1931. We successfully generated standard colorimetric plot of monodispersed spherical gold nanoparticles having diameter from 5 nm until 200 nm. The small size of spherical gold nanoparticles showed pink color and the color shifted to blue for larger particle. Furthermore, we analyzed calculated color coordinates for spherical gold nanoparticles in two aggregation configurations, which were triangle and line configurations. We found that aggregation of spherical gold nanoparticles significantly shifted appearance color. Aggregation of small size spherical gold nanoparticles shifted the color from pink to purple and dark red. Meanwhile, aggregation of medium and large spherical gold nanoparticles shifted the color from blue to pink. We believed that our simulated work could give fast observation on colorimetric spherical gold nanoparticles.

Objective: To evaluate and systematize tongue color-related manifestations among patients with PCR-confirmed COVID-19 infection . Material and Methods: This retrospective study included analysis of tongue images obtained from patients with PCR-confirmed COVID-19 infection. Evaluation of coronavirus disease severity (mild, moderate, severe, critical) was provided, considering clinical symptomatology and results of laboratorial and instrumental diagnostic methods. Each picture was analyzed considering the parameters of color of the tongue and color of the tongue plaque by two dental specialists. Cochran-Armitage test for trend was used to evaluate associations between the tongue color and tongue plaque color, and coronavirus disease severity. Results: The most prevalent tongue colors were pale pink, red and dark red (burgundy color). A total of 64.29% of patients with mild disease demonstrated pale pink color of the tongue. Patients with moderate coronavirus disease were characterized with the adverse trend: 62.35% of them presented with red-colored tongue, while in 37.64% of cases, the tongue was pale pink. Severe COVID-19 patients, almost in 90% of the cases, had either red or burgundy color of the tongue . Conclusion: SARS-COV-2 infection is not manifested by tongue-targeted or tongue-specific signs and features; however, coronavirus disease itself provokes changes within the tongue color and tongue plaque color similar to those registered during other internal pathologies.

The possibility of obtaining a carmine or pink color on ordinary cooked ham by applying natural dyes from three plant species, namely red radish (Raphanus sativus L.), hibiscus (Roselle sabdariffa L.) and red beetroot (Beta vulgaris L.), was investigated. The extracts were evaluated for the stability at physical-chemical parameters and subjected to cytotoxicity assays in the gastric cell line AGS Encapsulation of the extracts in soybean lecithin liposomes and maltodextrin microcapsules was performed. Lyophilized extracts before and after encapsulation in maltodextrin were applied in the formulation of ordinary cooked ham and used in a pilot scale of production. The color of cooked ham samples from different assays was evaluated visually and by colorimetry. The results suggest that the coloration of ordinary cooked ham obtained with extracts of red beetroot is very promising for future applications in this type of meat product., This research was funded by COMPETE 2020 program, co-financed by the FEDER and the European Union, PTDC/ASP-AGR/30154/2017 (POCI-01-0145-FEDER-030154). Foundation for Science and Technology (FCT, Portugal), and FEDER-COMPETE-QREN-EU funded research centres CQ-UM (UID/QUI/00686/2019), CF-UM-UP (UID/FIS/04650/2019) and REQUIMTE (UIDB/50006/2020). The APC was also funded by FCT.

In the article results of researches on development of compounding and technology of manufacture of a new kind of meat production of functional purpose from poultry meat with partial replacement of meat raw material by a vegetative component – cabbage broccoli are resulted. As a result of the conducted studies and calculations, data were obtained on the indicators of quality and safety, food and energy value, economic efficiency of the production of a roll baked from chicken meat with broccoli cabbage. The addition of broccoli in the production of a roll of chicken meat contributed to the formation of an unusual figure of a roll on a cut: the light pink color of the meat and the bright green color of the broccoli cabbage. Experimental batches of roulet baked from chicken meat were produced by replacing meat with broccoli in the recipe as follows: sample No. 1 – replacement of meat raw material with broccoli 10.0%, sample No. 2 20.0%, No. 3 – 30.0% respectively. When the replacement of meat raw material with broccoli cabbage is increased, the content of fat mass fraction is significantly reduced from 19.0% (control sample) to 11.0% (sample No. 3). There is also a decrease in the protein content from 17.0% in the control sample to 11.0% in sample No. 3, as well as an increase in the mass fraction of carbohydrates from 0 (control sample) to 1.8% (sample No. 3). All examined samples of a roll baked from chicken meat with broccoli cabbage meet the requirements of regulatory documents on microbiological indicators. The results of calculations of the economic efficiency of the production of control and experimental samples of baked rolls from chicken meat indicate that it is economically most feasible to produce a roasted chicken roll with the addition of broccoli in the amount of 30% to the mass of unsalted raw materials.

Cenil is still one of the traditional foods that people are interested in nowadays. To make it look attractive, cenil producers often use red coloring substance such as Rhodamine B. Rhodamin B is one type of textile dye that is prohibited from being used in food. Many cases of food poisoning or illness are caused by insecure food consumed, lack of application of hygiene sanitation and the use of hazardous chemical dyes as additional ingredients in Cenil. This research used descriptively with quantitative approach. The population of the study was the producer of the cenil as many as seven producers that are selling at the spread in 4 traditional markets in 3 sub-district of Jember District. The sample in this study is total population. The result of the knowledge level of cenil respondents related to the use of additives dye has a medium category (57%). The result hygiene sanitation of cenil has a good selection quality (57%). The result of a laboratory test to the existence of Rhodamin B dye on cenil showed two samples (29%) which contain positive Rhodamin B. Identification the difference of cenil which containing Rhodamine B have bright pink color, tend to fluoresce, there are nonhomogeneous color spots and bitter taste.

A simple colorimetric and turn-on fluorescence receptor RN (Rhodamine-based derivative) was prepared and its cation-sensing properties were investigated. Receptor RN displayed a selective sensing of Hg2+ and showed an obvious colorimetric changing in aqueous solution (from colorless to pink color) and in the solid state (from red to pink color), respectively. The association constant of RN-Hg2+ complex was calculated to be 8.25×109 M−2, and the detection limit for Hg2+ was found to be 27 ppb.

This work was aimed to develop a chemical sensor for the determination of total polyphenol content (TPC) of coffee samples. The polyphenol sensor was based on co-immobilization of NaIO4 and MBTH in paper as a test strip. The sensor showed sensitive response to chlorogenic acid by forming pink color adduct which can be scanned and quantified by Imagej program. The sensor had response time of 14 min and a linear range between 0.07 and 0.71 mM of chlorogenic acid with a detection limit at 0.002 mM toward chlorogenic acid. The reproducibility of the sensor was good (RSD = 0.44%) with a life time within 27 days when stored at 4 °C. TPC of coffee samples were determined by the sensor, and the results were in agreement with the Folin–Ciocalteu method suggesting its practical use as a tool for TPC determination in coffee samples.

Background and Objective: Ronto is a traditional Indonesian fermented shrimp product; however, there are very few reports on how its properties change during fermentation. The aim of this study was to study the changes in sensory, physicochemical and microbiological properties of ronto during fermentation. Materials and Methods: Shrimp (Acetes japonicus) was mixed with salt and rice to give a mixture that was 11.5% salt and 20% rice. The mixture was put into plastic bottles and incubated at room temperature for 18 days. Samples were taken after every 2 days and sensory, physicochemical and microbiological properties were analyzed. Results: It was found that the fermented shrimp developed a sour, savory flavor and bright pink color after 8 days of fermentation, both of which became stronger after 12 days. After 14 days of fermentation, the texture of the shrimp gradually became that of a porridge-like paste. The acidity of the fermented shrimp increased during fermentation, after 12 days of fermentation, the pH had decreased from 8.3-4.8. The total volatile bases increased from 25-150 mg N/100 g over 18 days of fermentation. Lactic acid, proteolytic and amylolytic bacteria were involved in the fermentation process. The concentrations of these three bacteria increased during the early phases of fermentation and decreased in the later phases. Conclusion: Ronto fermentation ended after 14 days when the color of the fermented material became bright pink and when it had developed a strong, sour and savory flavor. That product had a lightness (53.11), a redness (11.72), a yellowness (15.68), a pH (4.8) and the texture of porridge-like paste and was relatively low in total volatile bases. Key words: Ronto, fermented shrimp, sensory, physicochemical, microbiology

This method of manufacturing Separating Medium was used in the field of chemical polymerization, in which a semi-gelatinous liquid was placed on the dental kits to prevent the adhesion of the gypsum material to the dermis made of hot processed polymer. After the experiments on the plant seeds, specifically the flax plant, the final extraction of the substance has been reached. It has given all the desired good specifications that are used in the field of dentistry. It is known that this material is a polar compound was diluted with distilled water after preparation. It is worth mentioning that 10% of the industrial pigments have been added to give them the red or pink color as these colors are desirable and common in the commercial markets as well as It is recommended for the dental products manufacturers, as well as 10% of the original alcohol and 1% of formalin to prevent the growth of bacteria and other types of microorganisms that cause rotting and decomposition of the manufactured material.

The study aimed to assess the wound healing activity of topical phenytoin on gingival wound healing. In particular, 24 rabbits with the same gender, race and diet were kept in the same environment and were divided into two groups: Twelve for the experimental group and another 12 for the control group. Each rabbit was prepared for surgery. The study concentrated on the clinical analysis in terms of color, size and gross appearance of the sound. Likewise, it also focused on the histopathological appearance of the wound for 1, 2 and 4 weeks with regard to polymorph nuclear cells, fibroblast and epithelialization. Findings related that in terms of color, no significant differences were observed during the 1st, 2nd, and 4th week on both control and experimental group A because the pink color was consistently present. Significant improvement in size from the 1st to 4th week of the control and experimental group occurred because significant decrease in size from the 2nd to the 4th week. Meanwhile there was a significant difference in the gross appearance from the 1st to 4th week of the control group because the edema became normal on the 2nd and 4th weeks. It was therefore finished that the experimental group is effective in 1st week decreasing the size, normalizing the gross appearance, decreasing of polyphonuclear cells and increasing epithelialization. On the other hand, it cannot lessen the fibroblast. Finally effect of experimental is almost same on with control after 4th week.

The current study investigated the effects of timing of NaCl (2%) and sodium tripolyphosphate (STPP, 0.5%) addition and cooking rates on color and pigment properties of ground chicken breasts. Four treatments were tested as follows: treatment 1, no NaCl and STPP added and stored for 7 d; treatment 2, NaCl+STPP added on 0 d and stored for 7 d; treatment 3, NaCl added on 0 d and STPP added on 7 d; and treatment 4, stored for 7 d and NaCl+STPP added. All samples were cooked at a fast (5.67°C/min) or slow cooking rate (2.16°C/min). Regardless of the timing of NaCl and STPP addition, reflectance ratios of nitrosyl hemochrome, cooking yield, pH values, oxidation-reduction potential, and percent myoglobin denaturation were similar (p>0.05) across treatments 2, 3, and 4. The highest CIE a* values were observed in treatment 4 (p

The effects of presalting conditions (storage temperature and duration) with/without sodium tripolyphosphate (STPP) on the color and pigment characteristics of cooked ground chicken breast were investigated. Meat mixtures containing 2% NaCl (control) or 2% NaCl and 0.5% STPP (STPP treatment) were stored for 0, 3, 5, 7, and 10 d at 2°C or 7°C, followed by cooking to 75°C, and cooling and storage at 2°C–3°C until further analysis. The treatment was the most effective on the pink color defect of all independent variables. The effect of storage temperature was only observed on CIE L* values and percentage myoglobin denaturation (PMD). The control was redder than the STPP treated samples and the CIE a* values increased (p0.05) in PMD were observed over the storage period in the control and STPP treated samples, except for day 0. Thus, STPP is effective at reducing the pink color in cooked chicken breasts. In addition, presalting for longer than 5 d resulted in increased pink color of the cooked chicken breasts.

Three isolates were isolated from edamame soybean nodules and characterized as indigenous Rhizobium sp. compatible with Edamame soybean, showing the potential to be developed as an inoculum for biological fertilizers that can increase the efficiency of nitrogen fertilizers. All isolates grew on YMA + Congo Red medium, with colony characteristics of a circular shape, pink color, 1-3 mm in diameter with convex elevation, and slightly translucent (Opaque). The results of microscopic characterization showed that the bacilli-shaped cells were gram-negative. The growth curve showed that all isolates could grow optimally after 48 hours of culture. Physiologically, the three isolates were aerobic and catalase-producing bacteria. The re-inoculation of these Rhizobium isolates on edamame seeds proved its compatibility indicated by effective nodule formation up to 48.03 - 66.23%.

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE a* value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.

Purpose — to determine the frequency and severity of viscero-abdominal disproportion and condition of eventrated organs in infants with gastroschisis depending on way of delivery. Patients and methods. The analysis of medical records of 100 children with gastroschisis for the period from 1987 to 2015 which were born naturally or via cesarean section was performed. Patients with gastroschisis were divided into 3 clinical groups depending on prenatal diagnosis, methods of transportation and delivery, surgical treatment (I — basic, II — comparison, III — comparison). Results. The frequency of viscero-abdominal disproportion in children which were born by cesarean section (I group) was 87.5% and did not differ significantly from those which were born naturally (II and III groups). It was determined that incidence of severe viscero-abdominal disproportion in patients from I group which were born by cesarean section was smaller and significantly lower than in infants with gastroschisis from II and III groups which were born naturally. In children with gastroschisis which were born by cesarean section (I group) physiological pink color of eventrated hollow viscus was observed more often, in contrast to patients who were born naturally (II and III groups). Peels frequency in children with gastroschisis which were born naturally (II and III groups) was much more higher than in babies with gastroschisis delivered by cesarean section. Conclusions. The frequency of viscero-abdominal disproportion in children with gastroschisis which were born by cesarean section is 87.5% and in newborns which were born naturally — 80.0% (II group) and 100% (III group). Patient transportation method (in-utero transport and postnatal transportation) affects viscero-abdominal disproportion frequency. Way of delivery affects severity of viscero-abdominal disproportion and eventrated organs condition and does not affects the frequency of viscero-abdominal disproportion in children with gastroschisis. Key words: gastroschisis, viscero-abdominal disproportion, eventrated organs, newborns, way of delivery.

This study was carried out to evaluate the effects of fat level on the microwave cooking properties of ground pork patties with NaCl (1.5%). Ground pork patties were processed from pork hams to achieve fat levels of 10%, 15%, 20%, and 25%, respectively. Each patty was cooked from a thawed state to 75℃ in a microwave oven at full power (700 W). After microwave cooking, protein content, moisture content, fat retention, and shear force values in patties decreased as fat level increased from 10 to 25%. As fat level increased, cooking time decreased but total cooking loss and drip loss were increased, whereas slight differences in diameter reduction and thickness of patties were observed. In raw patties, 10% fat patties had lower L* values and higher a* values compared to patties with more fat, but these differences were reduced when patties were cooked. Patties with 10% fat showed a more pink color on the surface and interior than patties with a higher fat content but more air pockets were noted in higher-fat patties. Higher-fat patties were more tender, juicy, and oily than lower-fat patties.

In the present study, the authors highlight the fabrication of gold nanoparticles (AuNPs) by using ripened berry extract of Lantana camara, which acted as a reductant and stabilizer both. The as-prepared AuNPs were further characterized by visual, UV-vis-NIR, and TEM with SAED, DLS, and XRD techniques. The formation of AuNPs is evidenced by the appearance of the pink color of the reaction mixture and a peak at λmax = 540, 1075 nm in the UV–vis spectra. TEM image analysis revealed that the AuNPs were mostly triangle and 150–300 nm in size. XRD and SAED analysis shows that the AuNPs are of a face-centered cubic structure and crystalline form. In addition, the experimental approach is simple, cost-effective, eco-friendly and reproducible at room temperature.

Pressure ulcers are localized damage to the skin and/or underlying tissue that usually occurs over a bony prominence as a result of pressure. The patient was a 60-year-old male who was admitted to the intensive care unit for 1 month due to decreased consciousness in February 2019. He had a Grade 4 pressure ulcer in the sacrum area measuring 15 cm × 15 cm with 4 cm deep and exudate secretion and discoloration of the ulcer to yellow (ancestral tissue) and necrotic tissue around the ulcer. The ulcer was first bandaged with the daily silver sulfate ointment, but no healing process was achieved. After the patient was conscious and transferred to the inpatient ward, the necrotic tissue was debrided and washed with normal saline every day. Then, the ulcer was coated with 2 g of sucralfate tablets (4 tablets of 500 mg) dissolved in 5 cc of distilled water and mixed with 15 g of silver sulfadiazine ointment and was finally bandaged with sterile gauze. The Pressure Ulcer Scale for Healing instrument was used to evaluate the ulcer healing process. After 40 days, the patient's ulcer changed to a Grade 2 pressure ulcer measuring about 5 cm × 5 cm with pink color (granular tissue enclosed by epithelial tissue) on the skin.

The natural dyes from beet (Beta vulgaris Linn) (BV) roots can be used as coloring agents in lipsticks. However, the dye has low stability in high temperature and light and can be oxidized by air. The dye was encapsulated into a microparticle (MP) using maltodextrin (MD) as a matrix to improve color stability. The research's objective was to evaluate the effect of various MD concentrations in encapsulated BV root extract towards physical characterizations of MP and lipsticks, including pH, lipstick hardness, melting point, and color stability. The BV roots water extract was obtained by grinding BV root into a juice and then dried using a freeze dryer. The encapsulation of the BV root extract was using MD as a matrix with a ratio of 1:5 BV dried extract to MD. The MD solution concentrations used in this experiment were 25%, 50%, and 75% (w/v). The result showed that the morphology of MPs resulting from the encapsulation is amorphous. Lipsticks were characterized by pink color and had shape according to the lipstick mold. The lipstick color changed to brown on the seventh day and faded on the 28 th day. The variation of MD concentrations during MP preparation did not significantly influence the lipstick's pH value, hardness and melting point.

The aim of the study was to evaluate the effect of purified extract from Rosa spinosissima fruits on the quality characteristics and antioxidant properties of yoghurt. The extract, added to yoghurt at a concentration of 0.1% and 0.2%, contained high quantities of phenolic compounds and exhibited high antioxidant activity due to the presence of anthocyanins flavan-3-ols, flavonols and ellagitannins. Yoghurt physicochemical properties, microbiology and antioxidant properties were evaluated after 1, 7 and 14 days of storage at a temperature of 4 &deg, C. The data revealed a positive influence of rose preparation on yoghurt&rsquo, s microflora and on its other properties. The highest count of traditional yoghurt microflora was observed in samples with 0.2% of extract. Its addition had a positive effect on the yoghurts&rsquo, color, giving them a characteristic pink color of an intensity dependent on additive concentration. It also significantly affected the yoghurts&rsquo, antioxidant properties, which were stable during storage, as well as the content of the introduced phenolic compounds.

The scallop Mizuhopecten yessoensis accumulates carotenoids in the ovary during the maturation stage. Its conspicuous pink color implies the presence of carotenoprotein. However, the carotenoprotein from the scallop ovary has never been isolated and characterized, probably due to its instability and complexity. Here, we developed an extraction and isolation procedure for the carotenoprotein by employing a basic buffer containing potassium bromide to facilitate its efficient extraction from the ovary, and we succeeded in obtaining the carotenoprotein, termed pectenovarin. The carotenoid composition of the pectenovarin was similar to that of the ovary. The N-terminal and internal amino acid sequences of pectenovarin showed a high similarity to those of vitellogenin, the precursor of egg yolk protein under analysis.

The objective of this work was to develop lyophilized berry candies in order to offer a healthy alternative to traditional candies. Two formulations were developed based on blackcurrants, yoghurt and different sweeteners: honey/isomalt (F1, oriented to children); and isomalt/stevia (F2, oriented to adults). F1 showed higher water content and aw values than F2; F1: 2.93 ± 0.19 (g H2O/100g sample) and aw 0.36 ± 0.06; F2: 1.79 ± 0.16g H2O/100g sample and aw 0.27 ± 0.06. Both formulations presented a pink color (F1: a* = 23.06 ± 3.18, b* = 4.35 ± 1.07; F2: a* = 35.42 ± 2.08, b* = 1.14 ± 0.88), however F2 lightness (41.03 ± 1.37) was much higher than that of F1 (15.31 ± 2.42). According to a qualitative sensory test, about 80% of the consumers described good attributes of the candies. A quantitative sensory test was used to describe textural attributes. The panel members identified texture changes along storage, mainly a decrease of hardness and crunchiness. The antioxidant activity input of both formulations was similar to that of kiwifruit and apple (F1: 4.53 ± 0.59 and F2: 4.24 ± 0.29 mmol Trolox/Kg), which is a positive feature, given that usually candies have reduced or null input of bioactive compounds. Fil: Archaina, Diego Alberto. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina Fil: Sosa, Natalia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Rivero, Roy Cristian. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Schebor, Carolina Claudia. Universidad Nacional de Entre Ríos. Facultad de Bromatología; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Instituto de Tecnología de Alimentos y Procesos Químicos. Consejo Nacional de Investigaciones Científicas y Técnicas. Oficina de Coordinación Administrativa Ciudad Universitaria. Instituto de Tecnología de Alimentos y Procesos Químicos; Argentina

This study evaluated the functional properties of chia mucilage powder (MCP) and gel (MCG) as a phosphate replacers in low-fat Bologna sausages. Four treatments were produced without phosphates (F1-2% MCP; F2-2% MCG; F3-4% MCP; F4-4% MCG) and two with 0.25% phosphate (F5-2% MCG and F6-4% MCG) besides control (20%-fat-0.5% phosphate). Samples containing mucilage were less firm and less chewy on day 0, except F3. Treatments containing 2% MCG were judged acceptable and provided better emulsion stability than those with MCP. Adding 4% MCP or MCG resulted in Bolognas with lower relaxation times and more restricted mobility and lowest sensorial acceptance characterized by the terms light brown and dark pink color (F4). The microscopy images exhibited less cohesive structure in treatments with 4% of MCG, suggesting the formation of a weaker bound protein network. Chia mucilage gel at 2%, due to its functional properties, has proven to be a feasible strategy to substitute 50% phosphate in low-fat Bologna sausages.

Pinking is the term used to describe the appearance of a salmon-red blush color that may appear in bottled white wines, produced solely from white grape varieties. It is perceived as an undesirable phenomenon for both, wine consumers and winemakers. Although with seasonal and regional variations, the pinking has been observed worldwide, with predominance in white wines produced from Vitis vinifera L. grape varieties. The pinking origin of Síria white grapes has been studied in detail and it has been shown that the origin of the pinking phenomenon in white wines from Vitis vinifera L. Síria grape variety are anthocyanins, mainly malvidin-3-O-glucoside. The minimum amount of anthocyanins needed for the visualization of the wine pink color was 0.3 mg/L. Further studies in other white monovarietal wines that occasionally suffer from this defect, like white wine from Malvasia Fina grape variety, Loureiro grape variety, Sauvignon Blanc grape variety and Albariño grape variety, have shown that this wines produced from this grape varieties also show low amounts of anthocyanins, mainly malvidin-3-O-glucoside. These results show that the presence of low but visible detectable anthocyanins as the origin of the pinking phenomena is also observed in other white grape varieties besides that of Síria.

The phrase “population stereotype” is used to depict the response preference, which refers to long-term behavior and well-ingrained awareness of a particular population. Colour is one of the main features of any visual scene having the potential to improve or spoil the user experience. The aim of the present work was to study and analyze the color stereotypes patterns of the population of Eastern India. To serve this purpose a color chart was prepared with four set of concepts represented by nine colors. 1640 adult female and 1987 male subjects from Eastern India were volunteered. The subjects were asked to choose colors to represent concepts. The color preferences were recorded as results. It was observed that a higher percentage of the female preferred red (66.42%) for “hot”, blue (35.65%) for “cold”, green (54.31%) for “on”, red (47.0%) for “off”, green (38%) for “safe”, red (77.4%) for “danger”, green (75.3%) for “go”, yellow (46.2%) for “caution” and red (76.5%) for “stop” symbols. There was no significant difference in the color preference between male and female subjects (except the female subjects who preferred black over red for “off”). Significant gender difference (p < 0.05 or less) was found for color stereotype strengths. There was no significant difference in color preferences and stereotype strengths between the rural and urban subjects of both sexes but for “cold” concept the urban males predominantly preferred pink color whereas rural males selected blue color. It may be concluded that no rural-urban difference in color stereotype was observed but gender had predominant impact on color stereotype of the population of Eastern India.

A molecular “dugdugi” 8 derived from 1,10-phenanthroline was synthesized and characterized by using NMR, EIMS and UV studies. Bisphenol was alkylated with 1,3-dibromopropane and reacted with 4-(1H-imidazo[4,5-f][1,10]phenanthrolin-2-yl)phenol to obtain 8 . 30 mmolL -1 solution of 8 was prepared in 10 % DMF in ethanol and was stirred for 30 min with 30 m L -1 ethanolic solutions of Co 2+ , Cr 3+ , Cu 2+ , Fe 3+ , Mn 2+ , Ni 2+ , Ag + , and Zn 2+ . Chemosensor 8 switched-on in the presence of Fe 3+ by showing pink color while it remained turn-off in the presence of other metals. The UV spectra of the molecular “dugdugi” showed a peak at 279 nm which shifted to 290 nm after interacting with Fe 3+ . A new peak also appeared at 524 nm.

Chicken breast dipped with citric acid (CA) was treated by sous vide processing and stored in a refrigerated state for 0, 3, 6, 9, and 14 d. A non-dipped control group (CON) and three groups dipped in different concentrations of citric acid concentration were analyzed (0.5%, 0.5CIT; 2.0%, 2CIT and 5.0%, 5CIT; w/v). Cooking yield and moisture content increased due to the citric acid. While the redness of the juice and meat in all groups showed significant increase during storage, the redness of the citric acid groups was reduced compared to the control group (p