scholarly journals A Study on the Hair Improvement Effect of Dongbaek Oil on Dye Hair

2021 ◽  
Vol 27 (4) ◽  
pp. 990-997
Author(s):  
Se-Eun You
Keyword(s):  
B Value ◽  
Hair Dye ◽  
Camellia Oil ◽  
Absorbance Measurement ◽  
High Effect ◽  
Subtle Effect ◽  
Improvement Effect ◽  
L Value ◽  
Value Measurement

This study used camellia oil, a natural ingredient, to study whether camellia oil has the effect of improving the hair quality damaged by dyeing. first, In order to find out the change in chromaticity of dyed hair due to the content of camellia oil, L*, a*, and b* value measurement were performed. As a result, Through the L* value of the dyed hair according to the camellia oil content, it was found that the dyed hair containing 2 g of camellia oil had a subtle effect of color clarity and dyeability. There was also less fading. In order to determine the degree of damage to the hair, the absorbance measurement using methylene blue showed a decrease in the average in hairs dyed with 2 g of camellia oil, indicating that there was a hair improvement effect in hairs dyed with camellia oil. As a result of studying whether the hair dye containing camellia oil has the effect of improving hair quality, the absorption strength decreased and the tensile strength increased. In addition, absorbance measurement, gloss measurement, and SEM (Scanning Electron Microscope) experiments were conducted. As a result, It was confirmed that there is an effect of improving hair quality in terms of the constant arrangement of cuticles on the hair surface and increasing the gloss of the hair. It was found that camellia oil, a natural ingredient, has a high effect on improving hair quality of dyed hair in order to minimize damage to dyed hair.

scholarly journals Thermal stability of connective tissue and meat quality of loose structured porcine semimembranosus muscles

2006 ◽  
pp. 1-5 ◽  
Author(s):  
Liisa Voutila ◽  
Anne Maria Mullen ◽  
Paul Allen ◽  
Declan Troy ◽  
Eero Puolanne
Keyword(s):  
Connective Tissue ◽  
Meat Quality ◽  
Visual Assessment ◽  
B Value ◽  
Quality Parameters ◽  
Semimembranosus Muscle ◽  
L Value ◽  
Thermal Stability Of

Loose structure and PSE like zones on the lateral surface of porcine semimembranosus muscle have beenobserved by other researchers. However the role of connective tissue in this abnormally loose structure insemimembranosus muscle has not yet been clarified. We collected about 100g samples from 7 loosestructured and 7 normal structured Irish commercial porcine semimembranosus muscles in order tocompare the onset and peak of thermal transition temperature of intramuscular connective tissue betweenthe samples from the two groups. Meat quality parameters, ultimate pH, rough estimate for drip loss,lightness (L), redness (a) yellowness (b) and as well as electrical conductivity and reflectance were alsomeasured on the samples. Four of the samples characterized as normal by visual assessment showed DFDcharacteristic so the statistical analysis was carried out both including and excluding those samples. Inboth cases the onset (p<0.001; 56.94ºC vs. 59.82ºC) and peak (p<0.001; 62.59ºC vs. 64.06ºC) of thermaltransition temperature were significantly lower in loose structured meat than in normal structured meat.Also reflectance% was lower (p<0.01; 45.18% vs. 69.17%) and the colour lighter (higher L value; p<0.01;55.05 vs. 45.52) and more yellow (higher b value; p<0.001; 18.27 vs. 14.78) in loose structured meat thanin normal structured meat when the DFD like samples were excluded. These results indicate that loosestructure in porcine semimembranosus muscle could be attributed in part to connective tissue propertiespossibly in conjunction with PSE effects.

scholarly journals Farklı Çözündürme Yöntemlerinin Dondurulmuş Midye ve Karides Etlerinin Kalite Parametreleri Üzerindeki Etkisi

2019 ◽  
Vol 7 (6) ◽  
pp. 927 ◽  
Author(s):  
Zafer Ceylan ◽  
Kubra Unal
Keyword(s):  
B Value ◽  
Quality Parameters ◽  
Hot Water ◽  
Psychrophilic Bacteria ◽  
Overall Acceptability ◽  
Thawing Process ◽  
Refrigerator Temperature ◽  
L Value ◽  
Meat Samples

In this study, the effects of different thawing methods on microbial, physical and sensory quality of frozen mussels and shrimp samples were investigated. The thawing process was carried out at the refrigerator temperature (B4: 4±1ºC), at room temperature (O22: 22±1ºC), in warm water (I30: 30±1ºC) and in hot water (S55: 55 ± 1ºC). Total mesophilic bacteria counts in mussel and shrimp meat samples were found with the lowest in B4 (2,74 log KOB / g) and S55 (3,35 log KOB / g) groups, the highest values were found in the I30 group in both samples. In terms of psychrophilic bacteria, the lowest results were determined in the groups thawed by S55 method. According to the color results; the lowest L* value in mussels and shrimp meat was determined in I30 group, the b* value associated with oxidation was found to be highest in mussel meat samples in O22 and in shrimp meat samples in B4 group. The lowest water activity value was found in mussel meat in B4 and in shrimp in O22 groups. According to sensory analysis results; the highest overall acceptability score was determined in the thawed in refrigerator in both samples. Consequently, when all the quality parameters were evaluated, it was determined that thawing in the refrigerator and hot water was the best method.

scholarly journals Kajian Variasi Ketebalan Lapisan Pengeringan Kentang Menggunakan Tray Dryer Terhadap Kualitas Tepung Kentang

2019 ◽  
Vol 4 (2) ◽  
pp. 339-348
Author(s):  
Mutia Fikarauza ◽  
Raida Agustina ◽  
Rita Khathir
Keyword(s):  
Vitamin C ◽  
Layer Thickness ◽  
B Value ◽  
Thickness Variation ◽  
Drying Process ◽  
A Value ◽  
L Value ◽  
Air Flow Velocity ◽  
Drying Chamber

Abstrak. Tujuan dari penelitian ini adalah untuk mengetahui mutu tepung kentang berdasarkan variasi ketebalan lapisan kentang pada proses pengeringan dengan menggunakan Tray Dryer. Penelitian ini menggunakan kentang varietas Granola dengan pengeringan menggunakan suhu 50oC. Kentang diiris setebal 2mm, dan proses pengeringan dilakukan dengan 3 ketebalan lapisan yaitu 2 mm, 4 mm, dan 6 mm. Hasil penelitian menunjukkan bahwa suhu rata-rata  pengeringan  adalah 48-49oC, mengalami penyimpangan dari suhu target pengeringan yaitu 50oC. Kelembaban relatif ruang pengering pada ketebalan lapisan 2 mm yaitu 35,91%, pada ketebalan lapisan 4 mm yaitu 40,27% dan pada ketebalan lapisan 6 mm sebesar 42,61%. Kecepatan aliran udara konstan sebesar 1,3 m/s. Kadar air tepung kentang yang diperoleh sebesar 8%. Rendemen pada ketebalan lapisan 2 mm sebesar 12,5%, pada ketebalan lapisan 4 mm sebesar 11,25% dan pada ketebalan lapisan 6 mm sebesar 10,83%.  Vitamin C tertinggi diperoleh pada ketebalan lapisan 6 mm yaitu 31 mg/100g. Warna  tepung kentang yang paling disukai oleh panelis adalah tepung kentang yang dikeringkan pada ketebalan lapisan 2 mm dengan nilai L sebesar 75, nilai a sebesar 9, dan nilai b sebesar 26. Sedangkan aroma tepung kentang yang disukai oleh panelis adalah yang dikeringkan dengan ketebalan lapisan 2 mm dan 4 mm.The Study of potatoes Drying Depth Toward the Quality of Potatoes Flour by Using Tray DryerAbstract. The study aimed to evaluate the quality of potatoe flour as the influence of the thickness variation of potatoe layers at the drying process by using tray dryer. Granola variety was used with the drying temperature of 50oC. The potatoes were sliced about 2 mm thickness and the drying process were conducted at three levels of layer thickness i.e. 2, 4, and 6 mm. Results showed that the drying temperatures were about 48 to 49oC, below the target temperature of 50oC. The relative humidity of drying chamber at thickness layers of 2, 4, and 6mm were 35.91%, 40.27% , and 42.61%, respectively. The air flow velocity was about 1.3 m/s. The moisture content of potatoe flour was 8%.  The yield of potatoe flours dried at layer thickness of 2, 4, and 6mm were 12.5%, 11.25% , and 10.83%, respectively. The highest vitamin C was obtained at potatoe flour dried at layer thickness of 6mm; it was about 31 mg/100g.  The best colour chosen by the respondents was the potatoe flour dried at layer thickness of 2mm with the characteristics L value of 75, a value of 9, and b value of 26. However, the best flavor was indicated at potatoe flour dried at layer thickness of 2 and 4mm.

scholarly journals Optimal Level of Supplemental Manganese for Yellow-Feathered Broilers during the Growth Phase

Animals ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 1389
Author(s):  
Yibing Wang ◽  
Zhongyong Gou ◽  
Xiajing Lin ◽  
Qiuli Fan ◽  
Jinling Ye ◽  
...  
Keyword(s):  
Bone Density ◽  
Growth Performance ◽  
Growth Phase ◽  
Breaking Strength ◽  
Relative Weight ◽  
Optimal Level ◽  
B Value ◽  
L Value ◽  
D 43

This experiment investigated the effect of an optimized supplemental dietary manganese (Mn) on growth performance, tibial characteristics, immune function and meat quality, of yellow-feathered broilers. In three rearing periods, birds were fed for 21-d periods, from d 1 (starter), d 22 (grower) and d 43 (finisher), respectively, with basal diets (containing 16, 17, and 14 mg/kg analyzed Mn, respectively) supplemented with 0, 20, 40, 60, 80, 100, 120 and 140 mg/kg Mn. For starter phase broilers, supplemental manganese affected feed to gain ratio (F/G), and the minimum value was observed with 120 mg/kg manganese. During the grower phase, ADG increased quadratically (p < 0.05) with supplemental Mn and was maximal with 54 mg/kg additional manganese estimated using the regression equation. There was no influence of supplemental manganese on growth performance of broilers during the finisher phase (p > 0.05). The thymic relative weight of broilers were linearly (p < 0.05) and quadratically (p < 0.05) increased with supplemental Mn and maxima were obtained with 95 and 110 mg/kg additional Mn at 42 d and 63 d. The bone density of the tibia in broilers at d 21, 42 and 63 were increased quadratically (p < 0.05) by supplemental Mn, and optimal supplementation for the three phases was 52, 60 and 68 mg/kg, respectively. The weight, diameter, breaking strength and bone density of the tibia of 63-d broilers were influenced (p < 0.05) by supplemental manganese. The lightness (L*) value (linear, p < 0.05) and yellowness (b*) value (p < 0.05) of the breast muscle were decreased by dietary manganese supplementation, and the optimal supplementation, based on L*, was 86 mg/kg. In conclusion, supplemental Mn affected the growth performance, thymic relative weight, tibial characteristics, and the meat color of yellow-feathered broilers. From the quadratic regressions, the optimal supplementation of yellow-feathered broilers at the starter, grower and finisher phases to achieve the best performance was 52, 60, and 68 mg/kg, respectively.

scholarly journals Physical Characteristics and Microbial Quality of Ostrich Meat in Relation to the Type of Packaging and Refrigerator Storage Time

Molecules ◽  
2021 ◽  
Vol 26 (11) ◽  
pp. 3445
Author(s):  
Olaf K. Horbańczuk ◽  
Artur Jóźwik ◽  
Jarosław Wyrwisz ◽  
Joanna Marchewka ◽  
Agnieszka Wierzbicka
Keyword(s):  
Storage Time ◽  
Modified Atmosphere Packaging ◽  
Physical Characteristics ◽  
Modified Atmosphere ◽  
Packaging System ◽  
Initial Ph ◽  
Viable Bacteria ◽  
L Value ◽  
Meat Samples

The aim of this study was to evaluate the effect of the packaging system type on the physical characteristics and microbial changes in ostrich meat during refrigerated storage. The applied packaging systems were vacuum packaging (VP) and modified atmosphere packaging (MAP) using two combinations of gases: MAP1 (40% O2/40% CO2/20% N2) and MAP2 (60% O2/30% CO2/10% N2). Eight meat samples were obtained in three replicates for all parameters, except for pH, for which six replicates were obtained from the M. ilifibularis (IF) muscle, and were stored in a refrigerator at 2 °C and analyzed at 0, 4, 8, 12 and 16 days for the effect of packaging methods on physical meat quality. The initial pH (5.99) decreased at the end of the storage time for MAP1 to 5.81, whereas VP was stable from day 0 to 12 and increased up to 6.08 on day 16. Regarding meat color, the L* value increased during storage for MAP1 and MAP2 from 36.99 to 40.75 and 41.60, respectively, whereas it declined for VP to 34.22. The same tendencies were reported for redness (a*) and yellowness (b*). Drip loss was the lowest in MAP1 and highest in VP. The lowest total viable bacteria counts were identified in VP, as compared to MAP1 and MAP2.

Optimization of processing parameters to control Maillard browning in ready-to-eat processed potatoes

2021 ◽  
pp. 108201322098429
Author(s):  
Revenli Fernanda do Nascimento ◽  
Maria Helene Giovanetti Canteri ◽  
Sabrina Ávila Rodrigues ◽  
Juliana Vitória Messias Bittencourt
Keyword(s):  
Processing Parameters ◽  
B Value ◽  
Effective Parameters ◽  
Browning Index ◽  
Index Reduction ◽  
L Value ◽  
Processed Potatoes ◽  
Maillard Browning ◽  
Central Composite

Relationship among pH, aw and Maillard browning was investigated in processed potatoes ready-to-eat during cooking and sterilization in autoclave to prevent their colors changes. Central composite rotational design was used for optimization of color (L*, a* and b*), browning index and intermediate compounds index. Reduction in the L* value and increase in the a*, b* value and browning index, indicators for Maillard browning of the processed potatoes were mitigated at pH 4.0–5.0 and aw 0.96–1.00 and accelerated at pH less than 3.0 or more than 7.0 and aw less than 0.84. Formation of intermediate compounds was intensified at pH 5.0 and aw 0.99 and mitigated at pH 7.0 and aw 0.84. Adjustment of the pH to 5.0 and keeping aw at to 0.99 were the most effective parameters of to control Maillard browning in processed potatoes ready-to-eat.

scholarly journals The effect of enriched cyclopoid copepods on the coloration and feeding rate of Betta splendens

2021 ◽  
Vol 869 (1) ◽  
pp. 012007
Author(s):  
A Yuslan ◽  
N Nasir ◽  
H Suhaimi ◽  
A Arshad ◽  
N W Rasdi
Keyword(s):  
Rice Bran ◽  
Feeding Rate ◽  
Effective Means ◽  
B Value ◽  
Proximate Analysis ◽  
Betta Splendens ◽  
A Value ◽  
Wide Range ◽  
Significant Difference ◽  
L Value

Abstract Copepods with a wide range of sizes, species, and nutritional compositions are preferred as live food for rearing of Betta splendens larvae. This research focuses on evaluating the efficiency of copepod enrichment diets in improving the coloration and feeding rate of B. splendens. Copepod were enriched with Chlorella sp. (T1), capsicum (T2), mixed vegetable (carrot + spinach), (T3), yeast (T4) and rice bran (T5) in 24 hours prior the feeding tests. As a result, proximate analysis of enriched-copepods showed that T1 (70.88±0.41) has highest protein content and T5 (22.01±0.59) has the highest lipid content. The specific growth rate and survival rate of B. splendens was highest in the treatment T1 (2.56±0.07%; 91.11±1.92%) and followed closely by T3 (2.49±0.51%; 85.55±8.39%). Feeding rate, T3 (70.08±3.88%) presented highest rate compared to other treatments. The different enrichment diets used were significantly impact the coloration test on body of L* value (P=0.001, P<0.05), T3 (66.11±3.60) appeared darker in color in contrast to others. As for a* value, the coloration was not impacted with the use of different enrichment on copepods (P=0.158, P>0.05) was detected for T1 (2.84±0.73) that gave a redder shade than other treatments did. T3 (2.40±0.30) exerted a more yellowish shade than the rest for b* value with a significant difference (P=0.015, P<0.05). The current study demonstrates that, rice bran, capsicum and mixed vegetable enrichment (carrot and spinach) have the potential to be an effective means of increasing B. splendens coloring and feeding rate. This potential diet can be further used as a substitution to artificial foods in producing sustainable culture of ornamental fish in the aquaculture industry.

scholarly journals Association of p-phenylenediamine exposure with alterations of pulmonary function, pruritus and health-related quality of life in hair dye manufacturer workers: a cross-sectional study

2020 ◽  
Author(s):  
ming zhang ◽  
Lin Fan ◽  
Meibian Zhang ◽  
Baofeng Liu ◽  
Qiang Zeng
Keyword(s):  
Quality Of Life ◽  
Mental Health ◽  
Pulmonary Function ◽  
Exposed Group ◽  
Health Related Quality ◽  
Hair Dye ◽  
Sf 36 ◽  
Related Quality ◽  
Health Related

Abstract Background p -Phenylenediamine (PPD) is a common component of hair dye, indicating the clinical characteristics of skin contact allergy and asthma with impaired pulmonary function. Howerver the adverse effects of PPD occupational exposure was rarely mentioned. The purpose of this study was to explore the PPD-induced pulmonary function, pruritus and health-related quality of life (HRQOL) of industrial workers of hair dye. Methods We recruited 124 workers from a hair dye manufacturer exposed to PPD. Individual PPD exposure and pulmonary function of workers were measured. The quality of life and subjective pruritus of workers was also assessed by SF-36 and VAS of pruritus, respectively. Results In the high PPD-exposed group, FVC% (percentage of forced vital capacity) was higher, while FEV1/FVC% (ratio percentage of forced expiratory volume) was lower than that in the low PPD-exposed group ( P <0.05). In terms of the HRQOL, the scores of mental health and vitality of the high PPD-exposed group were the lowest of all groups ( P <0.05), while the score of VAS was significantly higher than that of other two groups ( P <0.001). PPD levels were negatively correlated with vitality and mental health ( P <0.01). Higher PPD exposure level was correlated with a significantly higher VAS level (OR 9.394; 95%CI: 1.710, 51.622; P =0.010). The structural equation model provided a good fit to the data (χ2/df =1.607, GFI =0.901, AGFI =0.934, RMSEA =0.007, IFI =0.977, CFI =0.960, PGFI =0.615). And showed that PPD exposed level have positive effects on VAS level (β = 0.213, P <0.001). Then PPD exposed level partly via lack total score of SF-36 (β = -0.465, P =0.002); on negative effects on VAR level (β = -0.110, P <0.001). Conclusion Occupational PPD exposure might be associated with pulmonary function impairment, poor HRQOL, and subjective pruritus of workers.

scholarly journals Disinfection of Archived Material by Radiation Processing Technology Keeping the Material Integrity

2018 ◽  
Vol 33 (1-2) ◽  
pp. 1-4
Author(s):  
Md Kamruzzaman Pramanik ◽  
Abdul Bathen Miah ◽  
Md Khorshed Alam
Keyword(s):  
Tensile Strength ◽  
Radiation Dose ◽  
Ionizing Radiation ◽  
Bacterial Count ◽  
B Value ◽  
Total Bacterial Count ◽  
Elongation At Break ◽  
Colour Parameter ◽  
60Co Source ◽  
L Value

The aim of the study was to preserve paper-based archived material for a long period of time using ionizing radiation/nuclear technique. To conduct this research, old note-pad samples were selected as tentative archived material. Samples were prepared and irradiated at a series of radiation doses e.g. 0, 2.0, 4.0, 6.0, 8.0, 10.0 and 14.0 kGy at a dose rate of 12.8 kGy/h from panaromic Batch type 80 kCi 60Co source. After irradiation, different quality parameters such as microbiological (Total Viable Bacterial Count, Total Fungal Count), mechanical (Tensile Strength, Percent of Elongation at Break and Elastic Modulus) and color properties (L-value, a-value and b-value) of the samples were assessed to observe the immediate effect of ionizing radiation on these properties. Results showed that the total bacterial count of unirradiated (control) paper were 4.0X102 cfu/g and radiation dose of 2.0 kGy was enough to eliminate the microbial load completely. Among mechanical properties, tensile strength (TS) of unirradiated sample was 16.23 MPa and it was gradually increased as the dose increased and finally reached upto 18.99 MPa at a dose of 14 kGy causing the TS-change above significant level (p < 0.05). Though changes of percent of elongation at break (EB) due to irradiation was insignificant, elastic module (EM) increased as the radiation dose increased gradually. EM of non irradiated sample was 381.85N/m2 and it started changing significantly from 6.0 kGy and finally reaches upto 477.03 N/m2 at 14.0 kGy. Results showed that L-value of colour parameter changed very slightly though a and b-value changed significantly from 6.0 kGy. From these findings it can be inferred that a radiation dose of 4.0 kGy might be used to conserve the cultural heritage including valuable paper-based archived materials. Bangladesh J Microbiol, Volume 33, Number 1-2, June-Dec 2016, pp 1-4

Evaluation of Color Changes of Different Resin Cements in Feldspathic Ceramic Crowns After Accelerated Aging: An In Vitro Research

2021 ◽  
pp. 232020682110443
Author(s):  
Murat Eskitaşçıoğlu ◽  
Mehmet Şerif Akdeniz ◽  
Beyza Ünalan Değirmenci
Keyword(s):  
Color Change ◽  
Accelerated Aging ◽  
B Value ◽  
Resin Cements ◽  
Color Changes ◽  
A Value ◽  
L Value ◽  
Ceramic Crowns ◽  
The Times

Aims: To evaluate the color changes that occur after accelerated aging in feldspathic ceramic crowns cemented with three different dual-cured resin cements. Materials and Methods: For each of the A2-colored RelyX U200, G-CEM LinkForce, and Panavia V5 cement groups, 45 dies from A2-colored zirconia blocks and 45 crowns from CEREC blocks were prepared. Color measurements after 24 h of cementation (T1) and after cycles of aging of 1750 (T2), 3500 (T3), and 7000 (T4) in the thermal cycle device were made using SpectroShade Micro device. The coordinates of the color were used L*, a*, and b* as base and the color change was calculated with ∆ E00 in determining the color. One-way analysis of variance test was used to compare the times in terms of ∆ L*, ∆ a*, and ∆ b* values. Results: It was found that ∆ L* value decreased significantly in period of the T2, T3, and T4 times compared to T1 in all groups ( P < .05), whereas the change between period of T2, T3, and T4 times was not significant ( P > .05). The ∆ a* value increased significantly in the period of T3 and T4 times compared to T1 in the only G-CEM LinkForce group, whereas the ∆ b* value increased significantly in the period of T4 time compared to T1 in the only Panavia V5 group. The changes in ∆ E00 values, which were observed in all period of times, were found to be between 0.43 and 1.04, 0.43 and 1.43, and 0.40 and 0.97 in RelyX U200, G-CEM LinkForce, and Panavia V5 groups, respectively. Conclusion: After accelerated aging, it was found that the color of all cements became darker and the G-CEM LinkForce group turned red and the Panavia V5 group turned yellow. However, it was found that the color changes that occurred were within clinically acceptable visible levels.

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