Long-term loss of color vision after exposure to mercury vapor

We evaluated the color vision of 24 subjects (41.6 ± 6.5 years; 6 females) who worked in fluorescent lamp industries. They had been occupationally exposed to mercury vapor (10.6 ± 5.2 years) and had been away from the source of exposure for 6.4 ± 4.04 years. Mean urinary concentration of mercury was 40.6 ± 36.4 µg/g creatinine during or up to 1 year after exposure and 2.71 ± 1.19 µg/g creatinine at the time of color vision testing or up to 1 year thereafter. All patients were diagnosed with chronic mercury intoxication, characterized by clinical symptoms and neuropsychological alterations. A control group (N = 36, 48.6 ± 11.9 years, 10 females, 1.5 ± 0.47 µg mercury/g creatinine) was subjected to the same tests. Inclusion criteria for both groups were Snellen VA 20/30 or better and absence of known ophthalmologic pathologies. Color discrimination was assessed with the Farnsworth D-15 test (D-15) and with the Lanthony D-15d test (D-15d). Significant differences were found between the two eyes of the patients (P < 0.001) in both tests. Results for the worst eye were also different from controls for both tests: P = 0.014 for D-15 and P < 0.001 for D-15d. As shown in previous studies, the D-15d proved to be more sensitive than the D-15 for the screening and diagnosis of the color discrimination losses. Since color discrimination losses were still present many years after the end of exposure, they may be considered to be irreversible, at least under the conditions of the present study.

Soy and Brazil nut beverage: processing, composition, sensory, and color evaluation

Despite its high nutritional value, soymilk consumption in Western countries is limited mainly due to undesirable flavors developed during the traditional elaboration process. Brazil nut (Bertholletia excelsa) has pleasant flavor and recognized nutritional value. Thus, the aim of this work was to elaborate a soy and Brazil nut beverage exploring the use of two national products of high nutritional quality. The process for manufacturing a soy and Brazil nut beverage consisted of elaboration, formulation, and homogenization of soymilk and Brazil nut milk. The addition of five levels (10, 20, 30, 40, and 50%) of Brazil nut milk to soy beverages was investigated. Although no significant differences in consumer average preference (p > 0.05) were observed among the beverages, analyzing both the consumer preference frequency distribution of the products and the Internal Preference Mapping (IPM), it was possible to conclude that the beverage with 30% of Brazil nut milk reached the most adequate performance demonstrating the sensory benefits Brazil nuts brought to the product. Regarding proximate composition, it did not present a better performance in terms of nutritional value, except for the oil content. The soy and Brazil nut beverage presented visual stability and no phase separation despite the non-stability shown by Brazil nut beverage itself. When Brazil nut milk was added to soy beverage, the final product became whiter than soy beverage, which is appealing to consumers who normally search for a clearer soymilk. The soy and Brazil nut beverage processing can be considered an alternative to increase the use of Brazil nuts in the Brazilian diet.

Color and chemical composition and of green corn produced under organic and conventional conditions

The present study aimed to evaluate the chemical properties of green corn, grown in both organic and conventional farming systems, using a completely randomized factorial design. Four corn varieties (AG 1051, BR 106, SWB 551 and VIVI) of green corn kernels were evaluated for color, proximate composition, total calories, carotenoids and bioactive amines. The farming system affected some chemical and physical characteristics of green corn, but this effect was dependent upon variety. In general, organic green corn kernels were reddish (a* color component) and had higher levels of β-carotene compared to the conventional ones, suggesting that these characteristics are related. Moreover, organic green corn had higher levels of total carbohydrates and total energy compared to conventional varieties. On the other hand, crude fiber levels were higher in conventional grains - an unexpected result that deserves further investigation. Finally, the levels of cadaverine and spermine bioactive amines were not affected either by the corn variety or by the farming system.

Stability of astaxanthin in yogurt used to simulate apricot color, under refrigeration

The aim of this study was to incorporate astaxanthin to yogurts with different fat content to match apricot (Prunus armeniaca L.) color. The samples containing astaxanthin were stored at 5 ± 3 °C, and color stability and astaxanthin content were determined by colorimetry and high performance liquid chromatography (HPLC), respectively. Yogurt samples were analyzed in triplicate every 24 hours for one week and subsequently every week for 3 more weeks There were no significant differences (p < 0.05) between astaxanthin concentration values at 0 and 28 days for both samples; therefore, it can be said that the fat content in the yogurt had not effect on the stability of pigment. The low dispersion of the data showed uniformity in the three chromaticity coordinates L*, a*, b* throughout the storage period for both types of yogurt. Values of ∆E ≥ 5.0 were not obtained at any time during storage, indicating high stability of the pigment.

Sensibilidad al contraste y percepción de color en pacientes con lentes intraoculares amarillos : estudio de corte transversal

El presente estudio descriptivo de corte transversal, comparó la percepción de color (Test de Farnsworth-100 y de Ishihara) y la sensibilidad al contraste en un grupo de 35 ojos con implantes de lentes intraoculares claros esféricos y otro grupo de 35 ojos con LIOs amarillos esféricos, para evaluar las diferencias entre tener o no el filtro de luz azul. Adicionalmente, después de un examen oftalmológico completo en el ojo a estudiar, se realizaron preguntas de satisfacción POP para evaluar el resultado subjetivo del procedimiento. Todos los pacientes tenían más de 3 meses POP. No se encontraron diferencias estadísticamente significativas en las pruebas de percepción de color que sugirieran que las alteraciones correspondían al filtro de luz azul, y aunque los pacientes con los LIOs amarillos lograron un mejor desempeño en la prueba de sensibilidad al contraste al analizarlos estadísticamente, clínicamente esto no parece tener importancia. La satisfacción general en ambos grupos tuvo una gran puntuación, y dentro de las molestias referidas más frecuentemente y que estaban presentes desde el procedimiento, se encontraban ardor ocular, lagrimeo y dificultad para ver de cerca sin corrección. Según estudios en modelos animales, hay evidencia que sugiere que los LIOs amarillos, al compararlos con LIOs claros, protegen de mejor manera la retina una vez el cristalino se ha retirado. Según este y otros estudios publicados a la fecha, la agudeza visual, sensibilidad al contraste y percepción de color no varían de manera importante entre ambos tipos de lentes en la población general.

Composition, color, and texture of Thai indigenous and broiler chicken muscles

Chemical compositions and physical properties of mixed-sex Thai indigenous (Gallus domesticus) and broiler (commercial breed, CP707) chicken biceps femoris and pectoralis muscles were determined. Indigenous chicken muscles contained higher protein contents but lower fat and ash contents compared to broiler muscles (P < 0.001). The amino acid profile of the indigenous chicken muscles was similar to that of the broiler muscles except they were slightly richer in glutamic acid (P < 0.05). The indigenous chicken muscles contained more saturated and less polyunsaturated fatty acids than the broiler muscles. There were no differences in the monounsaturated fatty acid contents between the breeds. The total collagen contents of indigenous pectoralis and biceps femoris muscles were 5.09 and 12.85 mg/g, respectively, which were higher than those found in broiler pectoralis (3.86 mg/g) and biceps femoris muscles (8.70 mg/g) (P < 0.001). Soluble collagen contents were lower for indigenous pectoralis and biceps femoris muscles, 22.16 vs. 31.38% and 26.06 vs. 33.87%, respectively. The CIE system values of lightness (L*), redness (a*), and yellowness (b*) of indigenous chicken muscles were higher than those of broiler muscles. The shear values of indigenous chicken muscles either raw or cooked were higher than those of broiler muscles (P < 0.05). After cooking, the shear values decreased for broiler biceps femoris and pectoralis muscles (P < 0.05), whereas no change was observed for indigenous chicken biceps femoris muscle (P > 0.05). Shear values increased for indigenous chicken pectoralis muscle (P < 0.05).

Effect of heat treatment on the antioxidant activity, color, and free phenolic acid profile of malt

Green malt was kilned at 95 degrees C following two regimens: a standard regimen (SKR) and a rapid regimen (RKR). Both resulting malts were treated further in a tray dryer heated to 120 degrees C, as was green malt previously dried to 65 degrees C (TDR). Each regimen was monitored by determining the color, antioxidant activity (by both ABTS(center dot+) and FRAP methods), and polyphenolic profile. SKR and RKR malts exhibited decreased L* and increased b* values above approximately 80 degrees C. TDR malts changed significantly less, and color did not develop until 110 degrees C, implying that different chemical reactions lead to color in those malts. Antioxidant activity increased progressively with each regimen, although with TDR malts this became significant only at 110-120 degrees C. The RKR malt ABTS(center dot+) values were higher than those of the SKR malt. The main phenolics, that is, ferulic, p-coumaric, and vanillic acids, were monitored throughout heating. Ferulic acid levels increased upon heating to 80 degrees C for SKR and to 70 degrees C for RKR, with subsequent decreases. However, the levels for TDR malts did not increase significantly. The increase in free phenolics early in kilning could be due to enzymatic release of bound phenolics and/or easier extractability due to changes in the matrix. The differences between the kilning regimens used suggest that further modification of the regimens could lead to greater release of bound phenolics with consequent beneficial effects on flavor stability in beer and, more generally, on human health.

COLOR STABILITY OF DENTAL CERAMICS SUBMITTED TO ARTIFICIAL ACCELERATED AGING AFTER REPEATED FIRINGS

Statement of problem. Color stability is an important factor to ensure the long-term clinical success of ceramic restorations. There is a lack of information on how color is affected by fabrication procedures, such as the number of firings. Purpose. The purpose of this study was to evaluate the effects that the number of firings and type of substrate have on the color stability of dental ceramic submitted to artificial accelerated aging. Material and methods. Sixty specimens were fabricated: 30 metal ceramic (Verabond II + IPS d.SIGN) and 30 all-ceramic (IPS d.SIGN). Specimens were divided into 3 groups (n=10), and submitted to 2, 3, or 4 firings (+/- 900 degrees C), respectively, according to the manufacturer`s instructions. Color readings were obtained with a spectro photometer before and after artificial accelerated aging, and L*, a*, and b* coordinates and total color variation (Delta E) were analyzed (2-way ANOVA, Bonferroni, (alpha=05). Results. For metal ceramic specimens, differences for the L* coordinates were significant (P<.05) only for the group submitted to 3 firings. With respect to the all-ceramic specimens, smaller L* coordinates were obtained for greater a* and b* coordinates, indicating that the greater the number of firings, the darker and more reddish/yellowish the specimen. All Delta E values, for all groups, were below 1.0. All-ceramic specimens submitted to 3 and 4 firings presented Delta E means differing statistically (P<.05) from those of the metal ceramic group. Conclusions. The type of substrate and number of firings affected the color stability of the ceramic material tested. Artificial accelerated aging did not produce perceptible color stability changes (Delta E<1.0). (J Prosthet Dent 2009-101:13-18)

Color Segmentation using LVQ-Learning Vector Quantization

This thesis aims to present a color segmentation approach for traffic sign recognition based on LVQ neural networks. The RGB images were converted into HSV color space, and segmented using LVQ depending on the hue and saturation values of each pixel in the HSV color space. LVQ neural network was used to segment red, blue and yellow colors on the road and traffic signs to detect and recognize them. LVQ was effectively applied to 536 sampled images taken from different countries in different conditions with 89% accuracy and the execution time of each image among 31 images was calculated in between 0.726sec to 0.844sec. The method was tested in different environmental conditions and LVQ showed its capacity to reasonably segment color despite remarkable illumination differences. The results showed high robustness.

Performance and color of broilers fed diets containing Rhodocyclus gelatinosus biomass

The objective of this study was to evaluate the effect of different supplementation levels of Rhodocyclus gelatinosus biomass on the performance and pigmentation of broilers. Cobb broilers were raised in pens and were fed a sorghum-based diet until 35 days of age. At the 36th day of age, ninety-six birds were randomly distributed to four treatments consisting of experimental diets with different supplementation levels of Rhodocyclus gelatinosus biomass (0, 75, 150 and 300 ppm) added to the finisher basal diet, which were given for seven days. A completely randomized experimental design was used, with four treatments, four replicates and six broilers per parcel. Birds and diets were weighed at the 36th and at the 42nd day of age for performance analysis. There was no significant effect on broiler feed intake. Significant differences in weight gain and feed conversion were seen between the control group and the groups supplemented with 75 and 150 ppm. The treatment with the highest supplementation level and the control group had best weight gain and feed conversion. Color analysis showed that R. gelatinosus biomass supplementation resulted in more yellow breast skin and increased darkening and color purity in breast and thigh meat of broilers, but had no effect on lightness or color purity of breast and thigh skins.

Evaluation of the color stability of two techniques for reproducing artificial irides after microwave polymerization

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Color Stability Comparison of Silicone Facial Prostheses Following Disinfection

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

12-Month color stability of enamel, dentine, and enamel-dentine samples after bleaching

The study aimed to quantify the color regression of enamel (E), dentine (D), and combined enamel-dentine (ED) of differently bleached ED specimens over a period of 12 months in vitro. Two ED samples were obtained from the labial surfaces of bovine teeth and prepared to a standardized thickness with the enamel and dentine layer each 1 mm. The ED samples were distributed on four groups (each n=80), in which the different bleaching products were applied on enamel (1, Whitestrips; 2, Illumine 15%; 3, Opalescence Xtra Boost) or dentine surfaces (4, mixture of sodium perborate/distilled water). Eighty ED samples were not bleached (control). Color (L*a*b*) of ED was assessed at baseline, subsequently after bleaching and at 3, 6, and 12 months of storage after bleaching (each 20 samples/group). E and D samples were prepared by removing the dentine or enamel layer of ED samples to allow for separate color analysis. Bleaching resulted in a significant color change (Delta E) of ED specimens. Within the observation period, Delta L but not Delta b declined to baseline. L* values of E and D samples also declined and were not significantly different from control samples after 12 months, while b* values did not decrease to baseline. Generally, no differences between the bleaching agents could be observed. Color change of enamel, dentine, and combined ED of in vitro bleached tooth samples is not stable over time with regard to lightness. However, yellowness did not return to baseline within 1 year.

Color stability of chemically activated reline resin after microwave disinfection: A 1-year clinical trial

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Color stability of relined dentures after chemical disinfection. A randomised clinical trial

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)