Development of a low-cost portable colorimeter for the estimation of fluoride in drinking water

People in many countries are affected by fluorosis owing to the high levels of fluoride in drinking water. An inexpensive method for estimating the concentration of the fluoride ion in drinking water would be helpful in identifying safe sources of water and also in monitoring the performance of defluoridation techniques. For this purpose, a simple, inexpensive, and portable colorimeter has been developed in the present work. It is used in conjunction with the SPADNS method, which shows a color change in the visible region on addition of water containing fluoride to a reagent solution. Groundwater samples were collected from different parts of the state of Karnataka, India and analysed for fluoride. The results obtained using the colorimeter and the double beam spectrophotometer agreed fairly well. The costs of the colorimeter and of the chemicals required per test were about Rs. 250 (US$ 5) and Rs. 2.5 (US$ 0.05), respectively. In addition, the cost of the chemicals required for constructing the calibration curve was about Rs. 15 (US$ 0.3). (C) 2010 Elsevier B.V. All rights reserved.

Conversion of a digital camera into a non-contact colorimeter for use in stone cultural heritage: The application case to Spanish granites

In this study, a digital CMOS camera was calibrated for use as a non-contact colorimeter for measuring the color of granite artworks. The low chroma values of the granite, which yield similar stimulation of the three color channels of the camera, proved to be the most challenging aspect of the task. The appropriate parameters for converting the device-dependent RGB color space into a device-independent color space were established. For this purpose, the color of a large number of Munsell samples (corresponding to the previously defined color gamut of granite) was measured with a digital camera and with a spectrophotometer (reference instrument). The color data were then compared using the CIELAB color formulae. The best correlations between measurements were obtained when the camera works to 10-bits and the spectrophotometric measures in SCI mode. Finally, the calibrated instrument was used successfully to measure the color of six commercial varieties of Spanish granite.

Mesopic rod and S-cone interactions revealed by modulation thresholds

We analyzed mesopic rod and S-cone interactions in terms of their contributions to the blue-yellow opponent pathway. Stimuli were generated using a 4-primary colorimeter. Mixed rod and S-cone modulation thresholds (constant L-, M-cone excitation) were measured as a function of their phase difference. Modulation amplitude was equated using threshold units and contrast ratios. This study identified three interaction types: (1) A linear and antagonistic rod:S-cone interaction, (2) probability summation (3) and a previously unidentified mutual nonlinear reinforcement. Linear rod:S-cone interactions occur within the blue-yellow opponent pathway. Probability summation involves signaling by different post-receptoral pathways. The origin of the nonlinear reinforcement is possibly at the photoreceptors.

Kinetics of resinification of furfuryl alcohol in aqueous solution

Kinetic information on the resinification of furfuryl alcohol has been derived from the rate of increase of color intensity measured with a photoelectric colorimeter, the resinification being carried out isothermally in Clark-Lubs aqueous buffer solutions in the pH range of 1.0-2.2. The activation energy for polymerization is found to increase exponentially with pH. The time required for emulsification (which is quickly followed by separation of resin layer) to occur in an aqueous solution of furfuryl alcohol also increases exponentially with pH, but it decreases exponentially with temperature. This is described quantitatively by a single expression.

The effect of colored lenses on the visual evoked response in children with visual stress

Purpose. Some children with visual stress and/or headaches have fewer symptoms when wearing colored lenses. Although subjective reports of improved perception exist, few objective correlates of these effects have been established. Methods. In a pilot study, 10 children who wore Intuitive Colorimeter lenses, and claimed benefit, and two asymptomatic children were tested. Steady-state potentials were measured in response to low contrast patterns modulating at a frequency of 12 Hz. Four viewing conditions were compared: 1) no lens; 2) Colorimeter lens; 3) lens of complementary color; and 4) spectrally neutral lens with similar photopic transmission. Results. The asymptomatic children showed little or no difference between the lens and no lens conditions. When all the symptomatic children were tested together, a similar result was found. However, when the symptomatic children were divided into two groups depending on their symptoms, an interaction emerged. Children with visual stress but no headaches showed the largest amplitude visual evoked potential response in the no lens condition, whereas those children whose symptoms included severe headaches or migraine showed the largest amplitude visual evoked potential response when wearing their prescribed lens. Conclusions. The results suggest that it is possible to measure objective correlates of the beneficial subjective perceptual effects of colored lenses, at least in some children who have a history of migraine or severe headaches.

Computer vision and color measurement techniques for inline monitoring of cheese curd syneresis

Optical characteristics of stirred curd were simultaneously monitored during syneresis in a 10-L cheese vat using computer vision and colorimetric measurements. Curd syneresis kinetic conditions were varied using 2 levels of milk pH (6.0 and 6.5) and 2 agitation speeds (12.1 and 27.2 rpm). Measured optical parameters were compared with gravimetric measurements of syneresis, taken simultaneously. The results showed that computer vision and colorimeter measurements have potential for monitoring syneresis. The 2 different phases, curd and whey, were distinguished by means of color differences. As syneresis progressed, the backscattered light became increasingly yellow in hue for circa 20 min for the higher stirring speed and circa 30 min for the lower stirring speed. Syneresis-related gravimetric measurements of importance to cheese making (e.g., curd moisture content, total solids in whey, and yield of whey) correlated significantly with computer vision and colorimetric measurements..

Incidence and physical properties of PSE chicken meat in a commercial processing plant

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Efeito dos Níveis de Cantaxantina na Dieta Sobre o Desempenho e Qualidade dos Ovos de Poedeiras Comerciais

O experimento teve como objetivo estudar os efeitos de níveis de cantaxantina sobre o desempenho e a coloração das gemas dos ovos de galinhas poedeiras. Foram utilizadas 384 galinhas da linhagem Hisex Brown, em um delineamento em blocos ao acaso, contendo seis tratamentos (0, 12, 24, 36, 48 e 60 ppm de cantaxantina), com oito repetições de oito aves por parcela. O período experimental foi de 56 dias. A coleta de ovos foi realizada diariamente e a análise de coloração dos ovos foi efetuada com o abanico colorimétrico da Roche. Durante os 14 dias do período inicial do experimento, a melhor coloração das gemas foi obtida com a adição de 60 ppm de cantaxantina, atingindo-se a cor plateau de 14,3 do leque colorimétrico Roche aos 5,43 dias de inclusão do pigmentante. Considerando-se o período experimental total, os níveis de cantaxantina utilizados melhoraram de forma quadrática a coloração das gemas, sem influenciar os parâmetros produtivos e demais características de qualidade dos ovos de poedeiras comerciais.

Effect of Different Light-Curing Modes on Degree of Conversion, Staining Susceptibility and Stain's Retention Using Different Beverages in a Nanofilled Composite Resin

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

The influence of the thickness on the functional properties of cassava starch edible films

The properties of edible films are influenced by several factors, including thickness. The purpose of this paper was to study the influence of thickness on the viscoelasticity properties, water vapor permeability, color and opacity of cassava starch edible films. These films were prepared by a casting technique, the film-forming solutions were 1, 2, 3 and 4% (w/v) of starch, heated to 70degreesC. Different thicknesses were obtained by putting 15 to 70 g of each solution on plexiglass plates. After drying at 30degreesC and ambient relative humidity, these samples were placed for 6 days at RH of 75%, at 22degreesC. The sample thicknesses were determined by a digital micrometer (+/-0.001 mm), as the average of nine different points. The viscoelasticity properties were determined by stress relaxation tests with a texture analyser TA.XT2i (SMS), being applied the Burgers model of four parameters. The water vapor permeability was determined with a gravimetric method, and color and opacity were determined using a Miniscan XE colorimeter, operated according to the Hunterlab method. All the tests were carried out in duplicate at 22degreesC. Practically, the four visco-elasticity properties calculated by the Burgers model had the same behavior, increasing with the thickness of all films, according to a power law model. The water vapor permeability and the color difference increased linearly with the thickness (0.013-0.144 mm) of all films prepared with solution of 1 to 4% of starch. on the other hand, the effect of the variation of the thickness over the opacity, was more important in the films with 1 and 2% of starch. It can be concluded that the control of the thickness in the elaboration of starch films by the casting technique is of extreme importance.

Influência do treinamento físico de alta intensidade sobre o metabolismo de ratos espontaneamente hipertensos (SHR)

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Avaliação da segurança e estudo da permeação e retenção cutânea de géis de ácido hialurônico

Pós-graduação em Ciências Farmacêuticas - FCFAR

Estudo de diferentes propriedades de resinas compostas comerciais e experimental

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Black bone syndrome in chiken meat

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Síntese e caracterização estrutural de pigmentos cerâmicos a base de cromita por método químico

The ceramic pigments are colored inorganic substances that during the process of dispersion in the ceramic glazes and subsequent calcination, are stable against physical and chemical attack. Therefore, they are crystalline compounds applied in the ceramic industry for coloring vitreous base. In this study, the Pechini method was used for obtaining the pigment CuCr2O4 with heat treatment at the temperatures of 800, 900 and 1000 ° C. The powder pigments were characterized on their structural, morphological and colorimetric aspects. The thermal analysis conducted on an amorphous precursor in a TG / DTA indicates the weight loss in the entire temperature range investigated, with characteristic exothermic peak of the elimination of the organic composition of the precursor around 300°C. The development of the crystalline phases were investigated by XRD, using a diffractometer with Cu Ka radiation and graphite monochromator, where it was observed the presence of crystalline phases corresponding to Cr2O3 and CuCr2O4.The measurements of the specific surface area of the powders pigments were carried out in an equipment Micromeritcs, model ASAP 2000, using N2 as gas of adsorption/desorption. The colorimetric measurements of the pigments were made in a colorimeter Gretac Macbeth Color-eye spectrophotometer 2180 / 2180UV in CIELAB standards. Based on the obtained results, it can be verified the thermal stability of the powder pigments of green coloration, which enables it as an alternative to the materials currently used in the manufacture of ceramic tiles.