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Anorthite megacrysts from Tonosawa, Hakone Volcano, Japan, were studied by electron probe microanalyzer, X-ray powder diffractometry, X-ray single-crystal analysis, infrared spectrometry, and inductively coupled plasma analysis. The pyroxene-andesite lava series contain anorthite megacrysts with the composition Ab4An94Ot2 (Ab: albite; An: anorthite; Ot: other minor end-members). Ideal anorthite is CaAl2Si2O8; however, the present colourless and yellow anorthite megacrysts can also host minor amounts of Mn, Zn, and –(CH2)n-. Yellow anorthite is a new variant for feldspar groups. Moreover, the crystal structure establishes excess Si and Al cations as □Si4O8 and AlAl3SiO8 endmembers, respectively. Chromium-fused salites (clinopyroxenes) rich in Al2O3 are observed as inclusions tens of micrometers in size encompassed by yellow anorthite megacrysts. This additional solubility of Al2O3 points to crystallization of the present clinopyroxene under high-pressure conditions. The natural formation and observation of the present anorthites clarifies that metallogenesis related to hydrocarbons maybe contributed to the far-reaching effects of the mixing of basaltic magma with seawater and slab sediments on the crystallization of these megacrysts from the melt under high-pressure conditions.

Birds can adapt to urban areas by modifying their foraging behaviours to exploit novel urban food sources, which are far more diverse than in the country. Neophobia, the fear of novelty, can lead to missed new sources of food. Urban populations of birds usually display a lesser level of neophobia than rural populations. We examined the response of birds in urban and rural habitats to the presence of new feeders. One feeder was green (the colour of preference, according to the literature), the other one was yellow (the colour avoided); feeders of these colours are not normally used in the study area, where the colour of bird feeders is usually the natural colour of wood. We hypothesised that the yellow feeder was more likely to be avoided by rural than urban birds because of the greater neophobia exhibited by the former. During the wintering season, we carried out 22 experiments in towns and 21 in villages in east-central Poland. The interaction between habitat and feeder colour was close to zero (number of visits to a feeder, choice of first feeder). However, we did find a smaller number of visits to yellow feeders and more frequent visits to feeders in urban areas. Birds may have treated the yellow colour as aposematic, hence their avoidance of yellow feeders, whereas more visits were made to feeders in urban areas because fewer natural food resources are available there than in rural habitats.

The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.

Pasta is a ready to eat extruded product having higher nutritional properties. It is really suited for daily balance diet because of the higher concentration of unsaturated fatty acid. Mixing, extrusion, drying, cooling and packaging are the major steps used in the production of pasta. Pasta can be produced from different cereals like sorghum, maize, wheat, rice, oats and the addition of these cereals can change the textural, functional, physiochemical properties and microstructure of pasta. The yellow colour is the most acceptable range of pasta by customers. Pasta helps to Lower glycaemic index and type 2 diabetics and reduce abdominal obesity. Pasta is a nutritious food helps to reduce the risk of developing Alzheimer’s disease.This review paper provides an updated information about the different cereals used, fortification of pasta with different plant and animal sources, production technologies, effect of thermal treatments, extrusion conditions, microstructure, and colorimetry of pasta.

The research was administered in order to spot the miticidal effect of wild grown plant namely Ferula oopoda against the mites that destroy the leaf tissue and also the colour of the fruit in trees. The theme was to get the herb’s (1) aerial, stem and root part about 1 kg and was soaked for about 7 days and then extract the oil by the help of vaccum rotary evaporator, the extracted oil is then allowed to stay for a day in HCl (0.2M), then the solution is filtered and then some charcoal is added to the filtrate and now, it is put on the Bunsen burner for a while, now the HCl extract is again filtered and basified by the addition of Sodium hydroxide (5M), the yellow colour is the indication of basification and now the ppts are collected that are formed over the filter paper, the ppts are dried and later on sprayed on the apple mites and their mortality rates are noted at exposure time of 6, 12, 24, 36 and 48h. It may be a new revolutionary technique that can be economical as well as environment friendly as the oil is only lethal for the target apple mites and doesn’t not harm human health.

Tomato (Lycopersicon esculentum Mill; Solanaceae) is one of the major horticultural crops cultivated in India. In order to ensure year-round availability of tomatoes, farmers are shifting to protected cultivation practices. Although the name ‘protected cultivation’ suggests freedom from biotic as well as abiotic hindrances in crop cultivation, incidence of pests have been reported in crops grown under polyhouses. This causes net house cultivators to use more chemical insecticides. Thus, an environmentally safe and economical method, comprising sticky traps, was evaluated for the management of sucking pests of tomato grown under protected conditions. Sticky traps of different shapes (rectangle, circle and triangle) and colours (yellow, blue and silver) were evaluated against sucking pests of tomato in 2018. The sticky trap, which found most efficient during 2018, was installed at different rates (2, 4 and 6 traps/250 m2) in the year 2019. Among the various sticky traps evaluated, yellow colour and rectangular trap proved best among the other shapes and colours against the aphids and whiteflies infesting tomato under protected conditions. On standardization of yellow-rectangular trap in 2019, a rate of installation of 4, 6 and 2, 4, 6 traps per 250 m2 were effective in reducing the population of aphids and whiteflies, respectively. Hence it could be concluded that yellow-rectangular sticky trap installed at a rate of 4 per 250 m2 proved effective against sucking pests of tomato grown under protected conditions.

Pepper (Capsicum annuum) is one of the major vegetable species in the world, and Serbia as well. The pepper assortment of the Institute of Field and Vegetable Crops includes varieties of different fruit type such as the bell, conical, kapia, elongated, pepperoni and tomato-shaped peppers. However, in the assortment of the Institute, there is no variety of sweet pepper with conical and hanging fruits. Because of that, we wanted to develop a new pepper variety with this fruit type and offer it to the market. Selected lines from one of the crossbreeding combinations were grown in the open field and the greenhouse area by the pedigree method in the period 2012-2017. Based on the phenotype, the most vital plants that had the desired characteristics of the fruit were selected. During the many years of breeding, a new pepper variety NS Prva was obtained. NS Prva has been registered in the Republic of Serbia in 2019 and from that period it has been on the National variety list. The fruits of this variety are about 150 g, have one peak, grow hanging on the plant, with light yellow colour in technological maturity, and red in full maturity. A new pepper variety NS Prva is recommended for growing in a greenhouse where it gives uniform fruits suitable for the market in all maturity stages. It can also be recommended for growing in the open field where it gives slightly longer fruits. NS Prva showed good storage ability three weeks after harvest since it had the smallest reduction in fruit weight during storage in a cold chamber

Colours are mentioned many times in the Holy Qur’an. Some are mentioned as colours in general, and some of them in specific; yellow, white, black, red, green and blue. Each colour has its special connotations in the Holy Qur’an and among these colours, yellow and red are considered as warm colours. This study aimed to find the significance of warm colours in the Holy Qur’an and its relationship to human psychology; focusing on memory performance. This research had used an inductive approach in terms of selecting Quranic verses; in which yellow and red colour were mentioned. These verses were then analysed by referring to the books of exegetical considerations in order to know the implications of these colours’ usage, as well as referring to psychology books and scientific articles. The research found that yellow and red colour in the Holy Qur’an mostly indicate attracting attention or pleasing viewers. Some examples included the yellow colour in resemblance to the colour of the cow, attention to decay and destruction such as yellow colour in the withering plants, and attention to resurrection like the red colour resembling scene of the Day of Resurrection. This indication in the Holy Qur’an is consistent with psychologists’ discovery; warm colours such as red and yellow are more effective and attractive in the process of transferring information from external to sensory memory, and thus to short-term and long-term memory.

Kinnow is an important crop widely cultivated in the north western part of India. Shelf life is an important part of kinnow mandarin and is possible only by using various organic, inorganic and growth regulators. Kinnow fruits are attractive because of its orange yellow colour rind and gains better market potential that helps to obtain assured income by growers. So in this current review put an effort to address the role of various waxes, packaging materials, fungicides, and plant extracts helps in an extending the storage life of kinnow. Kinnow fruits acquire greater demand in Indian markets as well as in foreign nationals.

Objective The aim of this study was to investigate the internal and external morphological structures of two species of medicinal leeches (Hirudo sulukii and Hirudo verbana). Methods Leech specimens were collected from various regions of Turkey between the years of 1995-2016. The leeches were first examined alive and later were stunned with 10% ethyl alcohol and fixed in 70% ethyl alcohol or 4% formaldehyde. After fixation, the internal morphology of leeches was examined by dissecting them under a stereo microscope. Results Both species of leeches are dorso-ventrally flattened. H. verbana is larger and broader than H. sulukii. H. sulukii has black, segmentally-arranged united ellipsoid and elongated spots, and a pair of zigzagged black longitudinal stripes in the dorso-lateral area of its body. The ventral surface of H. sulukii is greenish to brown in colour and has a small number of irregular black spots. H. verbana has broad and diffuse, paramedian, orange stripes on the dorsal surface. Ventrally, H. verbana has a greenish to yellow colour, and it is characterized by a pair of black ventro-lateral stripes. Conclusion Two of the six leech species (Hirudo sulukii and Hirudo verbana) belonging to the genus Hirudo found in the world are found in Turkey. These two leech species show significant differences from each other, morphologically.

Horizontal road markings are common and inexpensive road safety features, which are particularly needed and effective during night time driving, when the embedded glass beads provide retroreflectivity, which is perceived by drivers while other visual cues are limited. Worldwide, there are different standards for the minimum retroreflectivity levels: the most recent recommendation for coefficient of retroreflected luminance (RL) from European Road Federation is 150 mcd/m2/lx. Such level can be readily achieved and maintained in white paint, but not in yellow. In Switzerland, yellow colour is used for marking of pedestrian crossings, which necessitated lower RL. The recently introduced premium type of glass beads was found to furnish RL exceeding the requirements and simultaneously provides longer service life, which led to modification of the Swiss norms and increase of the minimum RL from 60 mcd/m2/lx to 150 mcd/m2/lx for used markings. In addition, substantial RL was achieved under the condition of wetness. The study has shown that shade of the yellow colour also played profound role in the on-road performance. This emerging technological advance has a potential to affect the road administrators’ policies toward reflectorisation of horizontal road markings worldwide. Improved road safety can be realised by increasing the conspicuity of markings and, therefore, pedestrians. Furthermore, the measured increased durability can directly transfer into lesser environmental burden.

The ability of colours to attract attention has been used for a long time by marketers to gain customer’s attention. It has been found in several studies that if there is a mismatch in representation of colour associations the colour becomes an eyesore. Therefore, the present study was conducted to understand the role colour plays in influencing consumer behaviour. For this an online survey form was circulated among respondents to study their colour preferences. It was found that yellow colour was preferred the least and blue the most. There were significant differences in choices made by the two genders. The results indicated that colour influenced customer’s decision and brand recall while making purchases. It was also found that there was significant difference among respondents regarding purchase of warm and cool colours as well as warm and neutral colours. Keywords : Colour, Meaning, Associations, Sensory Marketing, Consumer Behaviour * Department of Management Studies, Deenbandhu Chhotu Ram University of Science and Technology, 50th K.M. Stone, N.H. 1, Murthal, Haryana 131039, India https://doi.org/10.21632/irjbs.12.3.209-222

Pentadesma butyracea butter is a vegetable fat obtained from the kernels of the P. butyracea tree. It is a potential source of fat for the food and cosmetics sectors. This study evaluated the quality characteristics of the cream and soap processed from the butter of P. butyracea in comparison to similar product from the Vitellaria paradoxa butter. The same cosmetic products were produced with P. butyracea and V. paradoxa butters. The two types of butter are extracted using the traditional procedure. The quality characteristics of P. butyracea products are assessed using the V. paradoxa products with reference. The aerobic mesophilic bacteria counts in V. paradoxa cream and P. butyracea cream were different (p≤0.05) being 2.77 and 2.05 log cfu/g, respectively. The yeasts and moulds, total coliforms, faecal coliforms, Staphylococcus aureus and Pseudomonas aeruginosa were below detection level in the two types of creams. Significant differences were observed in the antimicrobial activity of the two types creams (p≤0.001). Consumers preferred the cream and soap of P. butyracea because the cream is yellow, softer on the skin, consistent with high hydrating power. The yellow colour, the pleasant aroma and the hardness of the P. butyracea soap, are key determining factors for its preference. Key words: Pentadesma butyracea, shea, cream, soap, butter.

This work describes and compares the external macro- and micro-morphometrical features of the seed of seven species of Datura and Nicotiana belonging to two tribes of the Solanaceae. Fourteen unique characters were measured and described, the results of which reveal marked differences, both among and within genera. The species of Datura exhibited higher values than those of Nicotiana in all morphometrically measured parameters, such as seed weight, size, perimeter, and surface area, with no or little variation in roundness and eccentricity. For qualitative features, the notched outline, rough texture, pitted ornamentation, circular hilum shape, and stellate coat pattern characterized all examined species of Nicotiana . The yellow colour of the seeds can be used to distinguish the seeds of Nicotiana glauca from the brown seeds of other Nicotiana species examined in this study. The circular shape of the hilum distinguishes the seeds of Datura innoxia from those of Datura metel, which have oral-shaped hilum. Considerable differences in seed coat morphology were found both among and within species. However, the size and shape of the seed can be useful and stable characters, and the position of the hilum had some taxonomic significance.

The aim of this study was to analyse the impact of differentiation of cooking and baking temperatures on the chemical composition, colour, sensory evaluation, shear force and muscle texture parameters of the longissimus dorsal muscle of wild boars. It was shown that the increase in the final temperature during cooking and baking caused a decrease in the water content in the muscle, and as a result of the density of the tissue structure after the loss of this component, the fat content in the meat after heat treatment increases. Cooking at 80–90°C and baking at 150–175°C contributed to more favourable texture parameters such as hardness of cycles 1 and 2 and gumminess. In addition, it was found that the heat treatment affects the increase of the yellow colour and meat brightness, and at the same time the reduction of the a* parameter.

AIM To investigate the urination behaviours of senior citizens in China. METHODS Stratified random sampling was used to recruit senior citizens who met the inclusion criteria from five cities in China. After training by researchers, participants recorded their urination behaviours in real time by using the validated 7-day 24-hour urination behaviour record, which consisted of frequency of urination, time of urination, urinary urgency and urine colour. RESULTS Of the 551 recruited participants, 524 (233 male and 291 female) completed the survey, yielding a completion rate of 95.1%. The median frequency of urination was 7.4 times per day. The frequency of urination was highest among participants in Guangzhou, at 8.0 times per day (χ2 = 29.356; P 7 times during the day was 44.3%. The percentage of participants who urinated ≥1 time at night was 77.5%. The number of times participants reported feeling no urge to urinate, a strong urge to urinate and an uncomfortable urge to urinate accounted for 59.7%, 62.8% and 24.8% of all records of urinary urgency, respectively. Instances of patients having no urge to urinate, a strong urgent to urinate and an uncomfortable urge accounted for 16.1%, 13.3% and 2.9% of all instances of urination, respectively. The number of times participants whose urine was yellow and dark yellow accounted for 69.1% and 18.9% of all records of urine colour, respectively. Urine with yellow and dark yellow colour accounted for 13.0% and 1.5%, respectively. CONCLUSION Unhealthy urination behaviours, including urinating at night and holding back urine, were common among senior citizens. This result can provide information for the prevention and control of urinary system diseases.

Salted eggs are one of the popular products and are liked by the people of Indonesia. Processing salted quail eggs is an effort for preservation, in addition to improving the taste of quail eggs This study aims to determine the organoleptic quality of quail eggs salted with fine boiled salt with a concentration of 20% (w/w) and 30% (w/w). The incubation time for the salting process is 4 days. organoleptic test with 60 untrained panellists. Yolk colour quality produces a slightly yellow colour (p>0.05). The aroma of salted quail eggs is slightly fishy (p>0.05). Taste quality has a difference (p0.05) which produced unsubstantiated eggs, and the panellists' organoleptic test on average resulted in a preference for the 30% salt concentration treatment.

Capsicums lose water very rapidly after harvest and the moisture loss causes severe shriveling making them unmarketable within 2–3 days. The moisture loss occurs even under low temperature conditions, though at lesser rates. Bell peppers packed in corrugated fiber board boxes (CFB) tend to lose moisture continuously as these boxes are permeable to both water vapour and respiratory gases even if they are non-ventilated. To reduce the moisture loss and maintain freshness, yellow colour capsicum (cv. Bachata) were packed in CFB boxes and over wrapped with different semi-permeable films using shrink wrapping technology. This box shrink wrapping significantly lowered the weight loss and maintained firmness of capsicum at ambient (25.7–33.2 °C and 25–63% RH) and low temperature (8 °C ± 0.5 and 80 ± 5% RH) conditions. Yellow colour capsicums packed in this way could be stored for 11 days at ambient temperature with a weight loss of

The pigment responsible for the yellow colour of the Iceland poppy (Papaver nudicaule) has fascinated chemists for decades. Named nudicaulin by Sir Robert Robinson in 1939, this flavoalkaloid has been the subject of several structural elucidation, biosynthesis, total synthesis and chemical ecology investigations. This account provides a chronological overview of the fascinating history of this natural product.

The structural characterization of Mg0.5Cu1.5VxP2−xO7 (0.0 ≤ x ≤ 2.0) compositions was performed and the colour parameters of these materials measured. Solid solutions in the α-Cu2P2O7, β-Cu2P2O7 and β-Cu2V2O7 structures were obtained by incorporation of V(V) in the α-Cu2P2O7 and β-Cu2P2O7 structures and P(V) in the β-Cu2V2O7 structure. Solid solutions with the α-Cu2P2O7 structure are obtained at 500–600 °C when the vanadium:phosphorus ratio is lower than 2/3 (x ≤ 1.2). At 600 °C, these materials have a bright yellow colour. In these compositions, the transition to the β-Cu2P2O7 structure occurs at 800 °C. This transition modifies the colour but it keeps the yellow colouration for compositions. At 1000 °C, the Cu3P2O8 phase coexists with the β-Cu2P2O7 phase and the yellow colouration is lost. Solid solutions with the β-Cu2V2O7 structure are obtained at 600–800 °C when the amount of vanadium is high (x ≥ 1.5). The increase in the amount of vanadium in Mg0.5Cu1.5VxP2−xO7 (0.0 1.5 melted at 1000 °C., We gratefully acknowledge the financial support provided by Spain’s Ministerio de Ciencia, Innovación y Universidades, project MAT2016-78155-C2-1-R, and ERDF funding.

BackgroundCoronary angioscopy (CAS) is a useful modality to assess atherosclerotic changes, but interpretation of the images requires expert knowledge. Deep convolutional neural networks (DCNN) can be used for diagnostic prediction and image synthesis.Methods107 images from 47 patients, who underwent coronary angioscopy in our hospital between 2014 and 2017, and 864 images, selected from 142 MEDLINE-indexed articles published between 2000 and 2019, were analyzed. First, we developed a prediction model for the angioscopic findings. Next, we made a generative adversarial networks (GAN) model to simulate the CAS images. Finally, we tried to control the output images according to the angioscopic findings with conditional GAN architecture.ResultsFor both yellow color (YC) grade and neointimal coverage (NC) grade, we could observe strong correlations between the true grades and the predicted values (YC grade, average r value = 0.80 ± 0.02, p-value ConclusionDCNN is useful in both predictive and generative modeling that can help develop the diagnostic support system for CAS.

In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and RF cheeses (20&ndash, 30% fat, db) were compared to RF cheeses produced with the incorporation of 5% concentrated whey (RF + CW), buttermilk (RF + CB) or sheep second cheese whey (RF + CS). Protein-to-fat ratios were lower than 1 in the FF cheeses, while RF cheeses ranged from 1.8 to 2.8. The tested by-products performed differently when added to the milk used for cheese production. The FF cheese showed a more pronounced yellow colour after 60 and 90 days of ripening, indicating that fat plays an important role regarding this parameter. As far as the texture parameters are concerned, after 60 days of ripening, RF cheeses with buttermilk presented similar results to FF cheeses for hardness (5.0&ndash, 7.5 N) and chewiness (ca. 400). These were lower than the ones recorded for RF cheeses with added UF concentrated whey (RF + CW) and second cheese whey (RF + CS), which presented lower adhesiveness values. RF cheeses with 5% incorporation of buttermilk concentrated by UF presented the best results concerning both texture and sensory evaluation.

Warning colouration reduces predation risk by signalling or mimicking the unpleasantness of prey and therefore increases survival. We tested in two experiments the evolutionary costs and benefits of the yellow colour pattern in fire salamanders (Salamandra salamandra), which display a yellow/black colour pattern usually associated with toxic alkaloids. Our first experiment aimed to test whether the development of colouration is condition dependent and thus related to developmental costs, i.e. influenced by resource availability during the developmental process. Therefore, we reared fire salamander larvae under different nutritional conditions and compared the relative amount of yellow they developed after metamorphosis. Fire salamander larvae reared under limited food conditions had a lower proportion of yellow following metamorphosis than control larvae reared under superior food conditions. In a second experiment we tested whether the proportion of yellow has an impact on the risk of being attacked using artificial models. We tested, in salamander-free and salamander-occupied natural habitats, whether artificial clay models with different proportions of yellow and black receive different attack rates from potential predators (birds, mammals, insects). In clay models the proportion of yellow and the site had a significant effect on predation risk. Models with larger amounts of yellow had fewer bite marks from predators such as carabid beetles and birds, but only in sympatry with salamanders. In conclusion, the early expression of conspicuous colouration seems to be condition dependent and therefore potentially costly. Furthermore, the yellow colouration of fire salamanders act as a signal that potentially reduces their risk of being attacked by predators. Thus, the yellow colouration of fire salamanders seems to represent an adaptive trait that reduces the risk of predation, which can be expressed in higher quantity by individuals of a certain condition.

The aims of the current work were to enrich durum wheat semolina spaghetti with two types of persimmon flours (from cv. “Rojo Brillante” and “Triumph”) obtained from persimmon juice coproducts, at two concentrations (3% and 6%), to evaluate their chemical composition, physicochemical properties and cooking quality and to asses if they can be detected as different from control wheat semolina spaghetti (without any persimmon flours added) by sensory analysis. Persimmon flour enriched spaghetti had higher total dietary fiber than control spaghetti, which allows applying the nutritional claim ‘source of fiber”. The addition of persimmon flours also increased their total yellow content (related to carotenoid content) in a dose-dependent way, which produced a higher yellow colour, typical and well appreciated by consumers in this type of pasta. Another positive characteristic of these spaghetti enriched with persimmon flours is that they need a short optimum cooking time in comparison with control spaghetti without it imply any significant change in their cooking quality. The type of persimmon flour and its concentration caused differences in colour of uncooked and cooked spaghetti, optimum cooking time, total organic matter, weight increase, fracturability and stickiness. Furthermore, 3% spaghetti formulations were not different from the control by sensory evaluation. In conclusion, the enrichment of durum wheat semolina spaghetti with persimmon flours allowed the valorization of persimmon coproducts and the production of spaghetti with similar cooking quality to traditional durum wheat semolina spaghetti, furthermore, the best results were obtained when persimmon flour from ‘Rojo Brillante’ was added at 3%.

The bioactive compounds and pH of the urine are the reason for dip and spike of its surface appearance. The colour variations relate on its primary and secondary metabolites due to the presence of bacterial reaction. The urine analysis may show a light on serious medical condition lurking unnoticed by us. The time to evolve the nature of the urine with its thousands of unique chemicals drained by the kidneys is the future scenario for cost effective diagnosis. According to Siddha philosophy urine is made up of appu bhutham (water element) like blood, semen, fat and bone marrow. The food stuffs are pancha bhutha (five elements) in nature which nourish all ezhu udarkattugal (the seven body constituents) for the functioning of subtle principles vali (vaadham), azhal (pittham) and iyam (kabham). The functional change of seven body constituents due to the derangement of intrinsic and extrinsic factors like diet, work, environmental change etc. cause vitiation mukkutram viz. vali, azhal and iyam making them deranged to develop various diseases. Siddha literatures explain five different colours of urine. Every colour has further variants. Yellow colour urine has six variants, red colour urine has four variants, green colour urine has five variants, black colour urine has four variants and white colour urine has two variants. Colour of the urine and its interpretation is only the beginning to assess the severity of problem alerting an individual that something is wrong in metabolism or renal function. The colour of the urine is further correlated with food already had. The taste, sediments, smell, froth, mass are the various factors certainly considered for further evaluation. The colour of the urine and its relation with humour disorder and five elements would explore scope for future research cost effectively. Keywords: Colour, Neerkuri, Nirakkuri, Therayar, Siddha marutthuva sudar, mukkutram, panchabhutham

This study aimed to develop high antioxidant cake product with red palm oil (RPO) content to substitute the use of margarine as a potential functional food. This study used a complete randomized design with four levels of RPO substitution for margarine, namely F0 (0:100), F1 (80:20), F2 (90:10), and F3 (100:0). Organoleptic results showed that high antioxidant cake F3 was best in which also contained the highest RPO addition level. The high antioxidant cake F3 had yellow colour, hardness of 650.67 gf, bulk density of 0.27 g/ml, 4.31% moisture, 1.48% ash, 21.66% fat, 9.76% protein, 62.80% carbohydrate, 40.74 ppm/100 g β-carotene, and the 470.44 mg/100 g antioxidant activity. Thus the product can be categorized as high in β-carotene. Therefore, this product has a potential to be a functional food options, especially for atherosclerosis prevention.

Limonite (Fe2O3·xH2O) is a soft or brown, hard iron mineral, usually in yellow colour. It is also used as a pigment since it contains iron ore. It is believed that it can also be used in the production of heavy concrete due to its 60% iron ore content. In this paper, an experimental study was carried out on radiation shielding properties and certain physical and mechanical properties of normal and limonite reinforced concrete. For this purpose, with the normal concretes prepared according to standards, amounts of aggregates were reduced at the rates of 20%, 40%, 60%, 80% and 100% by volume respectively, and heavy concrete mixes were prepared that were obtained by adding limonite at the same rates in their place. With limonite reinforcement, compressive and flexural strength of the concrete produced decreased, water absorption amount increased and their radiation permeability significantly decreased.

The determination of the polyanionic drug heparin has been reported in the literature by using various spectral techniques at the expense of the polycationic drug protamine. But, the determination of protamine in the presence of heparin by optical methods has not been reported so far. Since the administration of protamine is associated with different side effects its accurate determination is essential in the presence of heparin. The present study reports the sensitive and selective determination of protamine in the presence of heparin by colorimetric, spectrophotometric and spectrofluorimetric methods using GQD capped silver nanoparticles (Ag-GQDs) for the first time. The yellow colour of the Ag-GQD containing heparin immediately turns red while adding 100 ng mL−1 protamine. The obtained color change is due to an increase in the Ag-GQD size from 9 to 15 nm which was confirmed by HR-TEM studies. On the other hand, the surface plasmon resonance (SPR) band of Ag-GQDs at 411 nm decreased and a new peak appeared at 520 nm after the addition of protamine. While adding each 10 ng mL−1 protamine to Ag-GQDs, the emission intensity at 451 nm increases linearly with a correlation coefficient of 0.9910 and the limit of detection was found to be 0.05 × 10−9 g mL−1 (S/N = 3). Furthermore, the selective determination of protamine was achieved in the presence of heparin and other common interferents using Ag-GQDs. The practical application of the present sensor was displayed by determining protamine in blood serum.

In this paper, another in a series of papers dealing with colour terms and their etymologies (greys, reds, blues and purples having been researched previously), the author focuses on yellows: the pigments/dyes used through history, their origins, manufacture and stories that have become inextricably linked to them; the associations that specific colours seem to evoke both on personal and collective levels (culturally and socially induced colour associations); yellow colour terms and their etymologies. The colour yellow has always held a great fascination for humans throughout history as well as serving to perpetuate various social memes, some of which are of particular significance to art history studies. The relevant etymologies and the stories they tell shed light on the history of yellow pigments and dyes, and the role they have played in our civilization, whilst providing an interesting example of a language - art history interface.

Lead based compounds are attracting functional material with novel photophysical properties, but restricted by their varied coordination and difficulties in structural control. Two new polymeric compounds of {[Pb8(μ4-O)2(μ3-OCH3)6Cl2][Pb4(μ3-OH)4](NO3)8} (1) and {[Pb4(μ3-O)(μ3-OCH3)3](NO3)3} (2) were solvothermally synthesized, charactering cubane [Pb4O4] and [Pb8O8] building units extended by high-coordinated NO3−. The two compounds provide a rare system to evaluate Pb(II) binding competition to various inorganic ligands of CH3O−, Cl−, O2− and NO3−, over a linear pyridine-carboxylate linker. The 1 generated at higher temperature of 130 °C exhibits near-sunlight white emission, stemming from extremely sophisticated chemical environments of twelve crystallographic independent Pb(II) ions. A decreased temperature of 100 °C leads to 2 with strong blue emission under high-energy excitation and coexisted weak yellow colour under low-energy, benefited to precise colour regulation by changing the intensity of dual excitation.

To circumvent fluctuations in the dairy industry, freezing acid casein is a way to enhance autonomy in the production of quality dairy products. Thus, the aim of the present study was to evaluate frozen acid casein and its application in the production of processed cheese on an industrial scale considering the real logistics of a dairy product. Changes in protein were evidenced by relative casein, electropherograms and microstructure. Also, the melting time was longer for frozen acid casein to obtain the standard moisture content. The texture profile introduced increase in hardness with the increase in freezing time. Positive results were found for the b∗ colour parameter, tending the characteristic yellow colour of processed cheese. However, these changes were not observed in the chemical parameters of the processed cheese, indicating that frozen acid casein can be used to produce processed cheese with characteristics that meet industry standards.

Self-cleaning coloured superhydrophobic surfaces can find huge market in decorative applications. Here we present a novel and simplistic approach to prepare self-cleaning yellow superhydrophobic polycarbonates by simple nitric acid treatment to attain yellow colour polycarbonate (PC) and subsequent surface silylation by methyltrichlorosilane (MTCS) for superhydrophobicity. A colour of PC can be controlled from light to dark yellow by simply varying the immersion time in nitric acid. The surface silylation by MTCS provides morphologies from nanofibers to nanospheres depending on reaction times. These morphologies are responsible to achieve superhydrophobicity on yellow coloured PC with water contact angle higher than 155° and sliding angle

This study was aimed at evaluating the effect of coatings with alginate (AL), pectin (PE), carboxymethyl cellulose (CMC) or chitosan (CH) on microbial stability, physicochemical attributes, total phenolics and carotenoids content, antioxidant capacity and sensory properties of fresh‐cut mango during 14 days at 4 ± 1 °C. Coated fresh‐cut mango kept microbial counts below 6 logs CFU g⁻¹, being CH‐coated fresh‐cut mango those that exhibited the lowest microbial counts (1 log CFU g⁻¹) along entire storage. AL, PE and CMC coatings maintained yellow colour of fresh‐cut mango throughout storage. AL and CH coatings, which have different monomers in their chain, improved the content of antioxidant compounds in fresh‐cut mango as related to uncoated. AL‐coated fresh‐cut mangoes were the toughest, among those coated, during 14 days. The highest consumer acceptance was achieved in AL (90.2%) coated fresh‐cut mango. CH would be the most suitable coating to extend the quality of fresh‐cut mango throughout storage.

Fully mature hard green banana fruits of six varieties viz., Grand Naine (V 1 ), Poyo (V 2 ), Kalyani Local (V 3 ), Nendran (V 4 ), Cooking I (V 5 ) and Champa (V 6 ) were harvested and chips were prepared by two methods i) Frying (M 1 ) and ii) Drying and frying (M 2 ). Physical parameters of fruits were recorded and sensory quality of chips was evaluated. Sensory score of colour of Nendran (8.4) was significantly higher than V 1 , V 2 and V 6 while it was at par with V 3 and V 5 . The sensory score for taste, crispness and overall acceptability of V 4 i.e. Nendran though not significant was higher than other varieties. The interaction effect for colour, taste, crispness and overall acceptability were non-significant. However, M 1 V 4 i.e. Nendran with frying recorded high sensory score for colour (8.6), taste (8.8), crispness (8.8) and overall acceptability (8.7) indicating that the product was very much desirable with good quality of chips. Other interactions i.e. Nendran with drying and frying (M 2 V 4 ), Kalyani Local with frying (M 1 V 3 ), Cooking I with frying (M 1 V 5 ) also recorded high sensory score of 8.2, 8.3 and 8.1 for overall acceptability, respectively, showing that these treatments were much desirable. High pulp: peel ratio, thin peel, comparatively thicker pulp, high dry matter content and golden yellow colour pulp are some of the important physical characteristic features of Nendran which are associated in producing superior quality chips.

An experiment was carried out to investigate the effect of post harvest spray of different concentrations (100, 200, 400, 600 and 800 ppm) of ethrel (2-chloroethyl phosphonic acid) on ripening and colour development in ‘Dashehari’ mango fruits harvested in second week of June, 2015. The treated fruits were assessed for physico-chemical parameters such as physiological loss in weight (%), firmness (Kg/cm2), TSS (°Brix), titrable acidity (%), total carotenoids (mg/100g) and peel chlorophyll (mg/100g) and observations were recorded at 2 days interval during 8 days storage at ambient temperature. Changes in total soluble solids (8.5 to 23.23° Brix), total carotenoids (0.807 to 7.12 mg/100g) and PLW (14.58%) showed increasing trends up to 8 days during storage whereas fruit firmness (8.5 to 0.68 Kg/cm2), titrable acidity (1.26 to 0.08%) and total peel chlorophyll (5.2 to 0.14 mg/100g) showed decreasing trends. At the end of the storage period for 8 days, Ethrel spray at 600 ppm induced uniform ripening with attractive yellow colour within 4 days while untreated control fruits failed to ripen uniformly and remain light green even after 8 days of storage. Ripening advances by 4 days in fruits sprayed with 600 ppm ethrel com-pared to unsprayed control fruits.

Puglia is the most important region in Italy for table grape production. Since consumers look for new products, the number of table grape varieties has greatly increased in recent years.; Results: In a survey in the Puglia region, we identified several years ago a potential mutation of the cv. Victoria. We described this accession in comparison with the standard Victoria for some amphelographic traits. All the characteristics were very similar to the standard Victoria except for the berry shape, which was significantly more elongated. Moreover, the berry of the mutated Victoria showed higher firmness, lightness and chroma than the standard one, with a more intense yellow colour of the skin (appreciated by consumers). The molecular characterisation with 25 SSR markers showed that normal and mutant Victoria were genetically identical at all the analysed loci, thus suggesting that the two accessions could be considered as clones with the difference in berry shape probably due to a somatic mutation.; Conclusions: This mutation of the cv. Victoria may have interesting perspective for the market since consumers are always attracted by different shape and colour of the fruits (consumers buy with eyes). This accession can be an alternative clone of the already known standard Victoria. © 2017 Society of Chemical Industry.; © 2017 Society of Chemical Industry.

The oxidation states of colouring elements and the pigments in ancient rare glasses have been investigated in this study. Synchrotron X-ray, SEM-EDS, and Raman techniques revealed that Cu2+plays a major role in blue and green glasses. The lead stannate pigment gives glasses a yellow colour. Copper and lead stannate can cause the green colour in glasses, and iron gives rise to the colour of black glasses. Microcomputed tomography reveals the distribution of the heavy elements, pigments, and inclusions in the glasses. The Dvaravati glasses in Southeast Asia may have been imported or technologically transferred to domestic manufacturers during trading on the Silk Road that connected the East and the West.

Aqueous extracts of ginger, cumin, lemongrass, mint and holy basil were blended to Pineapple Ready to Serve (RTS) beverages at 5%, 10%, 15% and 20% concentrations and quality parameters and sensory attributes of the products were analyzed. RTS blended with 5% extracts had the highest TSS, titratable acidity and preferable pH. T5 (5 % Cumin extract) recorded the highest TSS (13.2 º Brix) and acidity (0.20 %). The colour indices showed that, the normal light yellow colour of the pineapple RTS had changed to various grades of greenish yellow to brownish yellow by the addition of the herbal extracts at different concentration. In the sensory evaluation, T10 (10 % Lemon grass extract) recorded the highest overall acceptance followed by T9 (5 % Lemon grass extract) and T5 (5 % Cumin extract). Addition of cumin and lemon grass extracts at lower concentration to Pineapple RTS can form a novel beverage with improved physico-chemical properties and consumer acceptance.

The purpose of this study was to investigate the effect of low refrigeration temperatures on bacterial numbers that affect the colour in fluid pasteurised skim milk. Standard plate count increased at 2 and 5 °C with increasing storage days. Bacterial numbers were within the acceptable level at 2 °C until 17 days, beyond the shelf-life of 14 days compared to 5 °C. The decrease of pH in milk was observed with increasing bacterial numbers at both temperatures. The change of colour in the milk was determined using a colorimeter. Values of L* gradually started to change with increased storage days. The negative values of Hunter a* provided the evidence of green and the positive values of Hunter b* indicated the yellow colour in milk samples at the end of the storage day. Results showed increased bacterial numbers were correlated with the values of L*, a*, and b* obtained from the colour measurement. This study showed that even low refrigeration temperatures do not prevent microbiological, chemical, and sensori...

Road traffic signals use a red, green and yellow colour code and we know that persons with abnormal colour vision can confuse these colours. Motor vehicle tail and brake lights are red, the colour ...

Mango is an important dry zone fruit crop in Sri Lanka. Mangoes grown in northern Sri Lanka show rich varietal diversity and have greater consumer demand compared with those from other regions of the country. In this study, eighteen mango varieties including 54 accessions from Jaffna were examined to evaluate morphological variations and determine fruit quality. A total of 46 morphological traits from IPBGR descriptors for mango were measured in 54 mango accessions between years 2009 and 2012. Qualitative and quantitative morphological traits including leaf, inflorescence and fruit characteristics were evaluated in the field as well as in the laboratory. High variation among the mango varieties was observed with respect to qualitative data such as colour of immature leaves, leaf shape, inflorescence axis flower colour, type of flower, fruit shape skin colour and texture. Collected quantitative data was subjected to principal component analysis (PCA) and hierarchical cluster analysis (HCA). PCA showed that first 4 principal component had 75.6% of the total variation. PC1 explained 34.2% variations and these components were fruit length, breadth, thickness and weight. Besides these parameters, seed and leaf length also showed high variation. PC2 showed 21.8% variations with the parameters of leaf length, leaf breadth and inflorescence length. Thus based on these variations and similarities in morphological traits, mango varieties were grouped into three by HCA. These PCA and HCA results suggest that broad morphologic diversity was found in mango varieties examined in this study. Over all fruit quality was measured by a trained taste panel. Fruit quality was rated excellent in 8 varieties with pink or red mixed attractive fruit skin or waxy yellow colour skin. Among the 18 mango varieties thus identified from the 54 accessions, 4 varieties were found to be exotic and 14 varieties were endemic to Sri Lanka.