Microcapsules have received a great deal of attention from researchers due to their excellent properties, and are commonly prepared by interfacial in situ polymerisation methods. In is an important method microcapsule preparation, which has number advantages such as low cost suitability for industrial production. Microencapsulation used modify the state material order improve its practical usab...

statement of problem: accumulation of plaque and staining due to a rough surface,  and  penetration  of  colourant  agents  from  food  and  beverages  in to the resin composite results in an incomplete polymerization. there is a little information on the effect of finishing and polishing techniques on the discoloration of nanohybrid and microhybrid composites when exposed to staining solutions...

We propose a new method for evaluating the colour rendering properties of lights. The proposed method uses the degree of metamer mismatching for flat grey (constant reflectance of 0.5) quantified in terms of the metamer mismatch volume index proposed by Logvinenko et al. . The standard CIE color rendering index (CRI) [1] has been widely criticized, especially when evaluating LEDs. One of the ke...

in a 2  3  2 factorial arrangement, 144, fifty–four-week-old laying hens, in 12 treatments with 12 replicates for each treatment, received one of 12 diets based on maize or wheat containing three levels of dried tomato pomace (dtp: 0, 50 and 100 g/kg) as a substitute for wheat bran, and two levels of pigment (0 and 900 mg/kg), for 9 weeks. weight gain (wg), egg production (ep), egg weight (ew...

A study of physico-chemical properties, the instrumental measurement of colour and texture was carried out on ten di erent brands of traditional Croatian dry fermented sausage known as Slavonian Kulen. Basic physico-chemical properties showed large variability (p < 0.05), especially the collagen content. This can be related to di erent recipes used by di erent producers, and di erent stages of ...

Background and Objectives: Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum. Materials and Methods: Zedo gum was collected in Sirjan and classified into three groups, based on colour ...

Honey has been used since ancient times for its nutritional as well as curative properties. Tualang honey is collected from wild honey bees' hives on Tualang trees found in the Malaysian rain forest. It has been used traditionally for the treatment of various diseases, where its therapeutic value has partly been related to its antioxidant properties. This study therefore assessed the colour int...

The distance, star formation history and global properties of the Local Group dIrr galaxy SagDIG are derived based on an [I−(V −I)] colour–magnitude diagram of ∼ 1550 stars. A distance of 1.06±0.10Mpc is obtained from the I magnitude of the TRGB. This corresponds to 1.17 Mpc to the barycenter of the Local Group and 1.34 to M 31, being DDO 210, at 0.35 Mpc, the nearest galaxy to SagDIG. The meta...

Ten selected brands of commercial chicken burgers were analysed for their proximate composition, texture profiles, colour and sensory properties. Results show commercial chicken burgers consisted of moisture, proteins, fat and ash in the range of 46.72-69.37%, 11.08-18.77%, 9.08-20.54%, and 1.50-2.96%, respectively. Meanwhile, texture profiles comprised of hardness ranging from 8003.25-19038.15...

Perceptual colour difference in simple colour patches has been extensively studied in the history of colour science. However, these methods are not assumed to be applicable for predicting the perceived colour difference in complex colour patches such as digital images of complex scene. In this work existing metrics that predict the perceived colour difference in digital images of complex scene...