Carotene as a hematopoietic agent Binet Strumza (Pg. Med. No. 3, 1932)

Carotene, a coloring matter of many plants (carrots, peaches, spinach, chestnuts, trees, etc.) and animal products (oil, egg yolk, etc.) is considered essential for the growth of animals.

EXTRACTION OF NATURAL DYE FROM BUTEA MONOSPERMA (LAM.) TAUB. FLOWER DYEING COTTON - POLYESTER FABRIC

Natural dyes are emerging globally as eco-friendly synthetic colorant. Natural dyeing is process of applying coloring matter directly on fiber, yarn or fabric without any additives. Butea monosperma (Lam.)Taub. is one of most important ornamental plants mainly grow in forest and rich in orange pigments. In the present study, the dyeing pigments present in naturally drop flowers of Butea monosperma (Lam.) Taub. Extraction by using four different Mordant with aqueous extraction method and one Ethno botanical local method on cotton-polyester mix fabric. The result revealed that, different color like light yellow, orange, brown, cream etc. were obtained from the dye when subjected to Mordant. The crud flower petals dye after further purification and refining has tremendous scope as medicine and also serve a coloring material in soft drink and other food product like jam, chow main, noodles, sausage etc. Natural dye from the flower of Butea monosperma (Lam.) Taub. In the field of textile, food item and pharmaceutical industry.

Improved Application of Hyperspectral Analysis to Rock Art Panels from El Castillo Cave (Spain)

Rock art is one of the most fragile and relevant cultural phenomena in world history, carried out in shelters or the walls and ceilings of caves with mineral and organic substances. The fact it has been preserved until now can be considered as fortunate since both anthropogenic and natural factors can cause its disappearance or deterioration. This is the reason why rock art needs special conservation and protection measures. The emergence of digital technologies has made a wide range of tools and programs available to the community for a more comprehensive documentation of rock art in both 2D and 3D. This paper shows a workflow that makes use of visible and near-infrared hyperspectral technology to manage, monitor and preserve this appreciated cultural heritage. Hyperspectral imaging is proven to be an efficient tool for the recognition of figures, coloring matter, and state of conservation of such valuable art.

Genotype by environment interaction for quality traits in chilli pepper (Capsicum annuum L.)

There is a need for identifying the specific environments for the selection of adapted and stable genotypes for quality traits in chilli pepper. Among these quality traits, pungency and coloring matter are the most important ones, which need to be in stable amounts in final products. Hence, this multi-environmental evaluation of chilli pepper genotypes was done in three distinct environments, to identify the suitable environments for selection and also suitable genotypes for specific quality traits. The study includes 43 chilli genotypes tested for three distinct growing conditions for nine different quality traits at Punjab Agricultural University and data was analyzed using Eberhart & Russell?s model and GGE Biplot analysis. The environmental effect accounts for more than 35% variation for the capsaicin in oleoresin and dry matter content. While the traits namely capsaicin content in red powder (3%) and capsaicin in green chili (4.73%) were least influenced by the environment. The contribution of G?E interactions was ? 25% for all the studied traits except ascorbic acid. The genotype AC 101 was best for capsaicin content in green and red chilli powder across the environments. The data generated from this study help to identify the stable and superior genotypes for quality traits in early, main and late-season planting.

REVIEW ON NYCTANTHES ARBOR-TRISTIS (HARSINGHAR) - A HERBAL MEDICAMENT WITH SPECIAL REFERENCE TO UNANI MEDICINE

Nyctanthes arbor-tristis Linn is one of the important herbal drugs used for therapeutic purpose in India. It is described with the name 'Harsinghar' in Unani Medicine. Various parts of the plant are used medicinally to cure various diseases since centuries ago. These medicinal properties of the plant are due to the active phytochemicals present in the plant. Various chemicals have been isolated from this miracle plant having therapeutic potential possessing ethnomedical and pharmacological activities. It is a rich source of important phytochemicals like nycanthine, astringent principle, beta cortisol, coloring matter, tannins, flavonoids, cardiac glycosides, saponins and alkaloids etc. Pharmacological actions of Harsinghar include cholagogue, anthelmintic, laxative, antipyretic, diaphoretic, diuretic; for which the the plant is employed in the treatment of skin disorders, dandruff, malaria, different types of fever, hemorrhoids, palpitation, cough, excessive menstrual bleeding menstrual etc. Diverse pharmacological studies of the plant have been reported such as antimicrobial, anti-inflammatory, antidepressant, antipyretic, antioxidant activity proving the traditional claims scientifically. In this paper, an attempt has been made to summarize the information described in classical Unani texts and updated scientific research conducted on different parts of the N. arbor-tristis plant.

OPTIMALISASI PEMANFAATAN PEWARNA ALAMI (NATURAL DYES) UNTUK PREPARAT MASERASI (GOSOK) TULANG

<p>A method of maceration can be used for making tissue slide wich are hard as bone, teeth, and the hard other preparation. The purpose of making maceration slide is to be identify parts bone tissue main the thigh or teeth. Benefits making maceration slide is the quality and satisfaction result from preparation and easy check microtechnique preparation about the parts of the structure of havers system. The effort to make maceration slide better quality is to apply dyesstuff. In general colourful ingredients often worn is dyestuff synthetic. Dyestuff this sometimes it is difficult to get applied in scholl because prices and the use of. Based on urgency that is, the use of a natural dye expected to be the solution. Coloring matter natural will ne used for staining among others (1)extract fruit beet (<em>Beta vulgaris</em> L), (2) Secang wood (<em>Caesalpinia sappan</em> L) 3) turmeric (<em>Curcuma domestica</em> Val). Method used in maceration with series of stages the sample collection, fixation, dealcoholization,staining, and ends with mounting. The research was showed that natural dye of Secang wood (Caesalpinia sappan L) has the best colour cosistency to dye bone maceration slide. The optimization of the best time is 15 and 30 minutes with dye secang wood. Turmeric and fruit beet having persisten staining tend to pale and not scattered evenly distributed on havers system.</p>

Modulating Wine Pleasantness Throughout Wine-Yeast Co-Inoculation or Sequential Inoculation

Wine sensory experience includes flavor, aroma, color, and (for some) even acoustic traits, which impact consumer acceptance. The quality of the wine can be negatively impacted by the presence of off-flavors and aromas, or dubious colors, or sediments present in the bottle or glass, after pouring (coloring matter that precipitates or calcium bitartrate crystals). Flavor profiles of wines are the result of a vast number of variations in vineyard and winery production, including grape selection, winemaker’s knowledge and technique, and tools used to produce wines with a specific flavor. Wine color, besides being provided by the grape varieties, can also be manipulated during the winemaking. One of the most important “tools” for modulating flavor and color in wines is the choice of the yeasts. During alcoholic fermentation, the wine yeasts extract and metabolize compounds from the grape must by modifying grape-derived molecules, producing flavor-active compounds, and promoting the formation of stable pigments by the production and release of fermentative metabolites that affect the formation of vitisin A and B type pyranoanthocyanins. This review covers the role of Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, on the perceived flavor and color of wines and the choice that winemakers can make by choosing to perform co-inoculation or sequential inoculation, a choice that will help them to achieve the best performance in enhancing these wine sensory qualities, avoiding spoilage and the production of defective flavor or color compounds.

Hyperspectral Imaging Techniques for the Study, Conservation and Management of Rock Art

Paleolithic rock art is one of the most important cultural phenomena in the history of mankind. It was made by making incisions and/or applying natural pigments mixed with water or organic elements on a rock surface, which for millennia has been subjected to different factors of natural and anthropogenic alteration that have caused its deterioration and/or disappearance. The present paper shows a methodology that employs hyperspectral technology in the range of visible light and the near infrared spectrum, providing a scientific and non-destructive way to study, conserve and manage such a valuable cultural heritage. Recognition of coloring matter, formal recognition of the figures, superposition of forms and documentation of the state of conservation are relevant topics in rock art, and hyperspectral imaging technology is an efficient way to study them. The aim is to establish a method of creating pigment cartography and enhancing the visualization of rock art panels. Illumination sources, spectroradiometry measurements and camera adjustments must be taken into account to generate accurate results that later will be pre-processed to derive reflectance data, and then pigment analysis and enhanced visualization methods are applied. This methodology has allowed us to obtain 76% more figures than using traditional techniques throughout the case study area.

FORMULATION AND EVALUATION OF LIPSTICKS CONTAINING NEPHELIUM LAPPACEUM SEED FAT AND OTHER NATURAL INGREDIENTS

Objective: The objective of the study was to formulate and evaluate lipsticks containing seed fat of Nephelium lappaceum L. and offer a new prototype of lipstick formulation containing 100% natural ingredients.Methods: Extraction of the seed fat from N. lappaceum was performed using petroleum ether (40–60°C) as the solvent. The coloring matter was obtained by extraction from the shade-dried rhizomes of turmeric (Curcuma longa), fruits of sweet paprika (Capsicum annuum), and roots of carrot (Daucus carota) using suitable non-polar solvents. Different formulations were prepared using varying concentrations of N. lappaceum seed fat and beeswax and carrot extract as the main ingredients. The composition that showed optimum consistency and characteristics (Table 1) of a lipstick was finally chosen to prepare lipsticks with different shades. The formulated lipsticks were evaluated using recommended procedures.Results: Our results revealed that the prepared formulation was good enough to meet the general characteristics for ideal lipsticks. The seed fat of N. lappaceum contributed sufficient hardness and luster to the preparations, thus serving as an ingredient in the preparation of lipsticks.Conclusion: The seed fat of N. lappaceum is reported to be edible and compatible with other cosmetic ingredients. In the present study, we have used the seed fat in the lipstick base for the 1st time and attempted to offer a new prototype of lipstick formulation containing 100% natural ingredients. This may serve as a guideline to use natural products in lipstick formulations so as to avoid toxic effects of harmful chemicals otherwise used in synthetic lipsticks.