Interaction between staining and degradation of a composite resin in contact with colored foods

Composite resins might be susceptible to degradation and staining when in contact with some foods and drinks. This study evaluated color alteration and changes in microhardness of a microhybrid composite after immersion in different colored foods and determined whether there was a correlation between these two variables. Eighty composite disks were randomly divided into 8 experimental groups (n = 10): kept dry; deionized water; orange juice; passion fruit juice; grape juice; ketchup; mustard and soy sauce. The disks were individually immersed in their respective test substance at 37 ºC, for a period of 28 days. Superficial analysis of the disk specimens was performed by taking microhardness measurements (Vickers, 50 g load for 45 seconds) and color alterations were determined with a spectrophotometer (CINTRA 10- using a CIEL*a*b* system, 400-700 nm wavelength, illuminant d65 and standard observer of 2º) at the following times: baseline (before immersion), 1, 7, 14, 21 and 28 days. Results were analyzed by ANOVA and Tukey's test (p < 0.05). Both variables were also submitted to Pearson's correlation test (p < 0.05). The passion fruit group underwent the greatest microhardness change, while the mustard group suffered the greatest color alteration. Significant positive correlation was found between the two variables for the groups deionized water, grape juice, soy sauce and ketchup. Not all color alteration could be associated with surface degradation.

Estudio de parámetros de calidad de la carne

El objetivo general del trabajo es estudiar, mediante la espectrofotometría de reflectancia, los diversos factores que influyen sobre el desarrollo del color de los productos elaborados a base de carne de origen bovino y porcino. El proceso de fabricación de embutidos crudo-curados es muy antiguo. El conocimiento, basado en la metodología científica del proceso y de dichos fenómenos permitirá la estandarización del mismo y su mejora. En una primera etapa se trabajó sobre la parte magra de la pasta cárnica que se forma durante la elaboración de productos, asignando prioridad al estudio de las primeras operaciones del proceso de fabricación, en las cuales ocurren fenómenos bioquímicos y biológicos relacionados con el desarrollo del color. El trabajo se planteó mediante un diseño factorial contemplando los diferentes tratamientos que permitirán conocer el efecto individual de los factores básicos y de sus interacciones. Las determinaciones de color se realizaron por medio de espectrofotometría de reflectancia, usando el espacio de color CIELAB, el iluminante D65 y el observador 10º. Los parámetros de color serán L* (luminosidad), a* (rojo-verde) y b* (amarillo-azul), a partir de las cuales se calcularán las magnitudes psicofísicas H* (tono) y C* (croma), el cociente a*/b* y las diferencias de color (∆E*).

Use of colour parameters for roasted coffee assessment

Fast and non-destructive indicators were evaluated as tools to measure the technological quality of Arabica and Robusta coffee. Accordingly, considering the roasting intensity in highly valuable commercial samples, volume, mass, apparent density, moisture, total ash, ash insoluble in hydrochloric acid, and ether extract were characterized. The chromatic parameters L*, C*, Hº were measured using illuminants D65 and C. It was found that in roasted coffee beans, the parameters L*, C*, Hº, and coordinate b* had an antagonist interaction due to an increase in the roasting intensity, whereas after milling, only L* and Hº decreased progressively. Considering that the parameters L* and Hº followed similar patterns using both illuminants, D65 and C, it can be concluded that they are appropriate to evaluate coffee colour changes during roasting, enabling a relationship with coffee quality.

Film with anthocyanins as an indicator of chilled pork deterioration

An indicator can be defined as a substance which indicates the presence or absence of another substance or the degree of a certain reaction through characteristic changes, especially color. Therefore, the aim of this work is to evaluate the performance of a bio-based film with anthocyanin as an indicator of chilled pork deterioration. A film made of cassava starch, glycerol, and grape anthocyanins was prepared using the casting technique. Pork loin samples were put in Petri dishes containing an anthocyanin film on the bottom and stored at 4 ºC. Psychrotrophic microorganism count and the pH of the pork loin samples were analyzed for a 14 day- period. At the same time, the films were subjected to colorimetric analysis using D65 illuminant and the CIELAB system. Chroma and hue angle data for these films were evaluated by Anova and Dunnett's test. An increase in the microbial population and in the pH was observed over the storage period as result of pork deterioration. Color changes were also identified in the film. However, only at the beginning of the storage period was it possible to establish a correlation between film color and pork deterioration. The shelf life end-point could not be clearly detected by the film.

Framtagande av ICC-profiler fo¨r substrat till storformatskrivaren Mutoh Toucan PJ1614NXE : Creating ICC-profiles for substrate used at large format printer Mutoh Toucan PJ1614NXE

Detta examensarbete beskriver i detalj hur ICC-profiler fo¨r utskriftsmedier, i detta fall fo¨r storformatskrivare, skapas. Examensarbetet omfattade framtagande av ICC-profiler fo¨r substrat till storformatskrivaren Mutoh Toucan PJ-1614NXE (Mutoh Toucan) hos BEMI REKLAM AB (BEMI), Borla¨nge. Fo¨retaget har tidigare anva¨nt en standardlinja¨risering till samtliga substrat fo¨r storformatskrivaren, dock utan att applicera na°gon ICC-profil fo¨r utenheter. Samtliga substrat till Mutoh Toucan a¨r avsedda fo¨r utomhusbruk.

Influência do clareamento dental na alteração de cor, opacidade e fluorescência de diferentes resinas compostas

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Composition and properties of rocks and sediments from the Cape Verde fracture zone

The book presents results of comprehensive geological and geophysical studies, carried out in the Cape Verde fault zone in the 3-rd cruise of R/V Akademik Nikolaj Strakhov (1986). Detailed characterization of bottom relief, thickness and structure of the sedimentary cover, magnetic field, crust structure, lithology and stratigraphy of sediments, petrography and geochemistry of magmatic rocks. Conclusions about tectonic layering of the crust and upper mantle in the fault zone, and about a concurrent structural section of large mantle inhomogeneities have been done. The book is the first monographic description of a major fault structure of the ocean floor.

Chemical composition of rocks and minerals from the Doldrums and Arkhangelsky Fracture Zones

The book deals with results of complex geological and geophysical studies in the Doldrums and Arkhangelsky Fracture Zones of the Central Atlantic. Description of the main features of bottom relief, sediments and crustal structure, geomagnetic field, composition of igneous and sedimentary rocks are given in the book. The authors made conclusions on tectonic delamination of the oceanic crust and existence of specific rock complexes forming non-spreading blocks