Sensory lexicon and relationships among brown colour, saltiness perception and sensory liking evaluated by regular users and culinary chefs: a case of soy sauces

Twenty seven (27) isolates of Alternaria porri were isolated from diseased leaf samples collected from different onion growing regions of Bangladesh and characterized for cultural, morphological and pathogenic variabilities. A. porri colonies colony colour ranged between light to dark olivacious and grayish white with irregular, regular with concentric ring and regular without concentric ring shape. Margin of colonies were entire, irregular and wavy with effuse, fluffy and velvety texture. Isolates impregnated media with colour ranged between grey to brown on the reverse of the plates. Growth rate of isolates ranged between 2.433 and 3.950 mm/day with fast growth in isolate DSTR 02 and least in MMBH. Morphological variation in conidia production was between 7.720Ã—103 to 47.02Ã—103 per mm2 with sporulation time 3.33 to 11.00 days. The conidial shape was straight to curve with light to deep brown colour. The number of horizontal and vertical separation in the conidia ranged from 3.00 to 6.00 Ã— 1.00 to 2.00 with size from 11.20 to 39.20 Ã— 4.76 to 11.43 Âµm. In pathogenicity test isolates also exhibited variations in size of the lesions (2.77 to 7.55 mm) produced on onion leaves. The results demonstrate existence of considerable variation in cultural, morphological, and pathogenic characters of A. porri isolates prevalent in Bangladesh environment.

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Professor Betz's Method of Making Sections of Nervous Tissue

Journal of Mental Science ◽

10.1192/bjp.19.87.465 ◽

1873 ◽

Vol 19 (87) ◽

pp. 465-466

Author(s):

Batty Tuke

Keyword(s):

Spinal Cord ◽

Dura Mater ◽

Nervous Tissue ◽

Cool Temperature ◽

Cent Solution ◽

Pia Mater ◽

Thin Sections ◽

Brown Colour ◽

Ordinary Temperature

Professor Betz, of Kiew, has lately produced brain sections, which have attracted very considerable attention in Vienna. His specimens are of vast extent. He appears to be able to produce thin sections of an entire hemisphere. We append his method of hardening and cutting as it is stated in the “Correspondentze Blatt der deutschen Gesellschaft für Psychiatrie und Gerichtlich Psychologie, Jan., 1873.” The method of hardening which we wish to bring into notice is as follows:—observing that differences exist in the treatment of the spinal-cord, cerebrum and cerebellum. The spinal-cord—after tbe careful removal of the dura mater, it is placed in spirit of from 75 to 80 per cent., which is tinged a clear brown colour by the addition of Iodine. After from one to three days, during which the preparation must stand in a cool temperature, the Pia Mater and the Arachnoid are also removed; the specimen remaining in the spirit, to which a few drops of Iodine must be added daily for three days, maintaining an ordinary temperature. It is then transferred to a three per cent. solution of Chromate of Potass, and back again to the cool temperature. Here it hardens thoroughly, which is known by the fluid becoming turbid, and by the formation of a brown deposit upon the preparation. When this occurs, it must be immediately thoroughly washed with water, and immersed in a solution of Chromate of Potass, from a half to one per cent. strength, in which it will not become too hard or brittle.

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Excavations at Esh Shaheinab, Sudan (1949)

Proceedings of the Prehistoric Society ◽

10.1017/s0079497x00019174 ◽

1949 ◽

Vol 15 ◽

pp. 42-49

Author(s):

A. J. Arkell

Keyword(s):

West Bank ◽

The West ◽

Full Report ◽

Brown Colour

A full report of the excavations at Khartoum undertaken by the Sudan Government Antiquities Service in 1944–5 has recently been published. The present paper summarises the results of a subsequent excavation made by the same service at the early occupation site at Esh Shaheinab on the west bank of the Nile 30 miles north of Omdurman.Esh Shaheinab was chosen after study of numerous eroded occupation sites in Khartoum Province, because it appeared to be a one-period site, having a characteristic brown burnished and incised pottery with stone implements including gouges typical of Miss Caton-Thompson's Fayum Neolithic, and to have been less disturbed than other sites attributable to the same culture. Besides amply confirming the connection with the Fayum Neolithic, the new excavation made clear that the pottery characteristic of the site, which at first sight appeared to have nothing in common with the pottery of early Khartoum, except its brown colour and the fact that it is decorated with an incised pattern, is derived from that pottery. Other connections with the early Khartoum culture are recorded below, as well as four important novel features, viz:—bone axe-heads, shell fish-hooks, zeolite? lip-plugs and granite maceheads with flat tops.

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Quality of beef burger with addition of wet okara along the storage

Ciência e Agrotecnologia ◽

10.1590/1413-70542016406005816 ◽

2016 ◽

Vol 40 (6) ◽

pp. 706-717 ◽

Cited By ~ 3

Author(s):

Rafaela Bergmann Strada de Oliveira ◽

Flávia Della Lucia ◽

Eric Batista Ferreira ◽

Roseane Maria Evangelista de Oliveira ◽

Carlos José Pimenta ◽

...

Keyword(s):

Nutritional Value ◽

Storage Period ◽

Brown Colour ◽

Microbiological Characteristics ◽

Technological Quality ◽

Financial Income ◽

Characteristic Colour ◽

Zero Time ◽

Light Brown Color

ABSTRACT Combining the consuming of agricultural residues with satisfying consumers is a challenge that may result in financial income for the frozen meat industries, besides generating products with different nutritional value and satisfactory technological quality. Thus, we aimed at elaborating and assessing the physical, chemical and microbiological characteristics of frozen raw and fried beef hamburgers with addition of okara in its wet form throughout their storage over a period of 120 days. The inclusion of okara was proportional to the reduction in the content of protein, and to the increase of the lipid and moisture amount in the fried and raw formulations. Okara increased the luminosity and dimmed along the storage period. In the raw formulations at zero time lower values for b*, a* were observed when compared to the zero time of the fried hamburgers. This leaded to a light brown color and highlighting the clearing of the color due to the inclusion of okara. The fried hamburgers also featured this clearing, but they were darker brown. Chromaticity was greater with the inclusion of okara and with the passage of time. It can be concluded after 120 days storage the levels of protein, lipid and moisture of the formulations were according to the recommended by the Technical Regulation for Identity and Quality of Hamburgers and comply with the requirements of the Brazilian Law for microbiological standards. The brown colour changed with the inclusion of okara but without alterations in the characteristic colour for beef burguers.

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Standardised cigarette packaging may reduce the implied safety of Natural American Spirit cigarettes

Tobacco Control ◽

10.1136/tobaccocontrol-2017-053940 ◽

2017 ◽

Vol 27 (e2) ◽

pp. e118-e123 ◽

Cited By ~ 9

Author(s):

Eric Craig Leas ◽

John P Pierce ◽

Claudiu V Dimofte ◽

Dennis R Trinidad ◽

David R Strong

Keyword(s):

Amazon Mechanical Turk ◽

Survey Experiment ◽

Plain Packaging ◽

Cohen’S D ◽

Brown Colour ◽

Graphic Image ◽

Cohen's D ◽

Erroneous Inferences ◽

Cigarette Package ◽

Item Scale

BackgroundOver two-thirds of Natural American Spirit (NAS) smokers believe their cigarettes might be ‘less harmful’, but toxicological evidence does not support this belief. We assessed whether standardised packaging could reduce the possibility of erroneous inferences of ‘safety’ drawn from NAS cigarette packaging.MethodsUS adult smokers (n=909) were recruited to a between-subject survey experiment (3 brands×3 packaging/labelling styles) through Amazon Mechanical Turk and rated their perception of whether a randomly assigned cigarette package conveyed that the brand was ‘safer’ on a three-item scale (Cronbach’s α=0.92). We assessed whether NAS packs were rated higher on the ‘implied safety’ scale than two other brands and estimated the effect that plain packaging (ie, all branding replaced with a drab dark brown colour) and Australian-like packaging (ie, all branding replaced with a drab dark brown colour and a graphic image and text on 75% of the pack surface) had on perceptions of the NAS cigarette package.ResultsSmokers’ ratings of the standard NAS pack on the implied safety scale (mean=4.6; SD=2.9) were 1.9 times (P <0.001) higher than smokers’ ratings of a Marlboro Red pack (mean=2.4; SD=2.3) and 1.7 times (P <0.001) higher than smokers’ ratings of a Newport Menthol pack (mean=2.7; SD=2.4). These perceptions of implied safety were lower when plain packaging was used (Cohen’s d=0.66; P <0.001) and much lower when Australian-like packaging was used (Cohen’s d=1.56; P <0.001).ConclusionThe results suggest that NAS cigarette packaging conveys that its cigarettes are ‘safer’ and that such perceptions are lower with standardised packaging, both with and without warning images.

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Effect of soaking process on physical properties of mature pepper berries (Piper nigrum L.)

Food Research ◽

10.26656/fr.2017.4(s1).s04 ◽

2020 ◽

Vol 4 (S1) ◽

pp. 116-123

Author(s):

A.A.P.N. Megat ◽

Rosnah Shamsudin ◽

H. Che Man ◽

M.E. Ya'acob

Keyword(s):

Physical Properties ◽

Water Uptake ◽

Major Axis ◽

Minor Axis ◽

Piper Nigrum ◽

Uptake Ratio ◽

Fracture Force ◽

Brown Colour

This study was carried out to determine the effect of the soaking process on the physical properties of the mature pepper berries. The soaking process was conducted by immersing pepper berries in water. The results showed the dimensions of the pepper berries before soaking was 5.24 mm (minor axis), 5.57 mm (medium axis) and 5.61 mm (major axis). The weight of pepper berries increased from day 1 (13.58%) until day 3 (16.92%) and decreased after day 4 (0.77%) until day 7 of soaking (13.08%). The water uptake ratio of soaked pepper berries increased from 1.14% (day 1) until 1.17% (day 3) and then decreased from 1.01% (day 4) until 0.87% (day 7). The fracture force required to fracture the pericarp was decreased starting from 67.21 N (day 1) decreased until 21.40 N (day 7). The colour of mature pepper berries was changed into black-brown colour (L= 34.16, a= 1.38, b= 1.40).

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Phenotypic and Morphometrical Characteristics of Sahiwal Cattle

Current Journal of Applied Science and Technology ◽

10.9734/cjast/2020/v39i4831262 ◽

2020 ◽

pp. 462-465

Author(s):

Purabi Kaushik ◽

Jnyanashree Saikia ◽

Jitendra Saharia ◽

Dulal Chandra Mili

Keyword(s):

Tail Length ◽

Veterinary Science ◽

Morphometric Characteristics ◽

Neck Length ◽

Phenotypic Characteristics ◽

Morphometric Measurements ◽

Brown Colour ◽

Sahiwal Cattle ◽

Measuring Tape ◽

Light Brown Colour

The present study was conducted at Institutional livestock farm complex, College of Veterinary Science, Assam Agricultural University, Khanapara. A total of 37 adult Sahiwal pure breed cattle were selected to study their phenotypic and Morphometric characteristics. Phenotypic characteristics were visually recorded and morphometric measurements were taken with a measuring tape. Coat and face colour of most of the animals are deep brown in colour but also few light brown colour animals were noticed. The muzzle, eye lashes, hooves and tails colour of Sahiwal cattle are mostly black. Deep and light brown colour Hump was found. A well-developed udder, a large pendular dewlap and long naval flap were found. The average Heart Girth, Body length, Ear length, Ear width, Neck length, Hoove length, Hoove circumference, Tail length were found to be 103.33±2.79, 62.33±0.48, 10.08±0.39, 6.58±0.28, 25.83±0.50, 4.33±0.18, 11.33±0.28, 39.83±0.27, 24.33±0.28, 113.41±2.27 cm respectively.

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Новый гетерозисный гибрид томата

Kartofel` i ovoshi ◽

10.25630/pav.2019.46.22.010 ◽

2019 ◽

Author(s):

R.Kh. Bekov ◽

S.V. Maksimov

Keyword(s):

Initial Material ◽

Brown Colour ◽

Keeping Quality ◽

Heterotic Hybrid

Представлен исходный материал для создания нового гибрида томата F1 Заур с коричневой окраской плодов, с высокими вкусовыми качествами и лежкостью. Гетерозисный гибрид предназначен для выращивания в пленочных теплицах фермерских и приусадебных хозяйств России. Дана его характеристика, в том числе в сравнении со стандартом, гибридом F1 Интуиция.The initial material for breeding of a new hybrid of tomato F1 Zaur with brown colour of fruits, with high taste and keeping quality is presented. The heterotic hybrid is intended for growing in plastic greenhouses of farms and household farms of Russia. Its characteristic is given, including in comparison with the standard, hybrid F1 Intuition.

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ANALISIS USAHA DAN PEMASARAN GULA SEMUT DI DESA HARGOTIRTO, KECAMATAN KOKAP, KABUPATEN KOKAP

SEPA Jurnal Sosial Ekonomi Pertanian dan Agribisnis ◽

10.20961/sepa.v16i1.22470 ◽

2019 ◽

Vol 16 (1) ◽

pp. 74

Author(s):

Mega Nugraheni Apriza Putri ◽

Raden Kunto Adi ◽

Isti Khomah

Keyword(s):

Cost Benefit ◽

Marketing Channel ◽

Snowball Sampling ◽

Brown Colour ◽

Business Analysis ◽

Marketing Efficiency ◽

The Cost ◽

Benefit Cost ◽

Descriptive Method ◽

Made In

Gula semut adalah produk inovatif dari pengolahan nira kelapa dalam bentuk bubuk atau butiran bewarna kuning sampai cokelat. Sebanyak 433.820 kg produksi gula semut dibuat di Desa Hargotirto. Penelitian bertujuan untuk menganalisis pendapatan usaha, pola saluran pemasaran, biaya, keuntungan, marjin pemasaran, dan efisiensi pemasaran secara ekonomi masing-masing saluran pemasaran di Desa Hargotirto. Metode dasar yang digunakan adalah metode deskriptif analisis. Metode penentuan lokasi secara purposive di Desa Hargotirto, Kecamatan Kokap, Kabupaten Kulon Progo. Metode pengambilan responden secara random dengan teknik undian sejumlah 93 responden. Pengambilan responden saluran pemasaran dengan snowball sampling. Analisis data yang digunakan dalam menghitung analisis usaha dan pemasaran untuk mengetahui biaya, penerimaan, pendapatan usaha, biaya pemasaran, keuntungan pemasaran, dan marjin pemasaran. Hasil penelitian menunjukkan rata-rata penerimaan sebesar Rp51.366,22, biaya total sebesar Rp25.401,16, danrata-rata pendapatan sebesar Rp25.959,05. Terdapat tiga pola saluran pemasaran di Desa Hargotirto. Total biaya pemasaran masing-masing saluran pemasaran yaitu Rp5.845,30, Rp5.374,72, dan Rp3.407,73. Total keuntungan pemasaran masing-masing saluran pemasaran yaitu Rp7.640,39, Rp7.343,56, dan sebesar Rp9.960,95. Total marjin pemasaran pada masing-masing saluran yaitu Rp6.636,36, Rp5.000,00, dan Rp4.849,91. Nilai farmer’s share untuk masing-masing saluran pemasaran yaitu 72,35%, 77,99%, dan 78,20%. Crystal coconut sugar is an innovative product from processing coconut palm in the powder or granular form that have a yellow to brown colour. A total of 433,820 kg of crystal coconut sugar made in Hargotirto Village. The aim of this research is to analyse the cost, revenue, income, marketing cost, benefit cost, marginal marketing, and marketing efficiency economically in Hargotiro Village. The method applied is the descriptive method. The sample area is chosen on purposive sampling. The sample of producent is taken by random and take 93 sample. The method of take snowball sampling marketing channel respondents. The data analysis used is the cost analysis, revenue, income, marketing cost, benefit cost, and marginal marketing. The result of the research business analysis shows that are total rate revenue of crystal coconut sugar Rp51,360.22. That are three pattern of marketing channel of crystal coconut sugarin Hargotirto Village. Total benefit for each marketing channel is Rp7,640.39, Rp7,343.56, and Rp9,960.95. Total Marginal marketing for each marketing channel is Rp6.636,36, Rp5.000,00, and Rp4.840,91. Farmer’s share for each marketing channel is 72,35%, 77,99%, and 78,20%.

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Physico-sensory and Textural Properties of Composite Millet Palm Jaggery Muffins

Journal of Natural Remedies ◽

10.18311/jnr/2021/25557 ◽

2021 ◽

Vol 21 (1) ◽

pp. 37

Author(s):

Snehal Jadhav ◽

V. Kavinya ◽

R. Vijay Nirmal ◽

H. Mohammed Shameem ◽

K. Ramalakshmi

Keyword(s):

Textural Properties ◽

Cane Sugar ◽

Quality Parameters ◽

Plate Count ◽

Total Plate Count ◽

Brown Colour ◽

Sensory Score ◽

Microbial Analysis ◽

And Control ◽

Mold Count

Composite millet palm jaggery (CMPJ) muffins were prepared by replacing all-purpose flour with composite millet flour at different level (0:100, 50:50, 30:70) and replacing cane sugar completely with palm jaggery. CMPJ muffins and control muffins with cane sugar (APFS) were analyzed for Physico-sensory and textural properties (TPA). Incorporation of millet flour and wheat flour at the ratio 70:30 resulted in an acceptable product with good sponginess which is one of the desirable properties of muffins. The moisture content of muffins prepared with palm jaggery was found to be higher (21.84±0.01%) than muffins prepared with sugar (19.58 ±0.01%). The lightness of the crumb and crust (37.58±0.08, 28.89±0.11) of CMPJ muffins were found to be lesser than control muffins (58.34±0.20, 35.30±0.99), whereas redness of crumb and crust was found more in CMPJ muffins (9.18±0.07, 12.12±0.22) than APFS muffins (6.56±0.15, 10.61 ±0.15) which is due to the brown colour of palm jaggery. The muffins with jaggery had lower pH and sensory score and higher water activity (aw) than muffins with sugar. TPA results showed that CMPJ (6270±7.2 g) were slightly harder than APFS (4729±4.7). Microbial analysis (Total plate count, Yeast and mold count) for CMPJ muffins was found to be safe for consumption upto 12 days without added preservative. It is concluded that CMPJ muffins (without preservative) can be an alternative to APFS without affecting the quality parameters of the product.

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