We previously reported that chimpanzees were unable to optimally select the smaller of two candy arrays in order to receive a larger reward. When Arabic numerals were substituted for the candy arrays, animals who had had prior training with numerical symbols showed an immediate and significant improvement in performance and were able to select reliably the smaller numeric representation in orde...

OBJECTIVE To test the hypothesis that greater chocolate-candy intake is associated with more weight gain in postmenopausal women. METHODS A prospective cohort study involved 107,243 postmenopausal American women aged 50-79 years (mean = 60.7) at enrollment in the Women's Health Initiative, with 3-year follow-up. Chocolate-candy consumption was assessed by food frequency questionnaire, and bod...

OBJECTIVE This experimental study investigated the impact of peers on palatable food intake of youngsters within a social media setting. To determine whether this effect was moderated by self-esteem, the present study examined the roles of global explicit self-esteem (ESE), body esteem (BE) and implicit self-esteem (ISE). METHODS Participants (N = 118; 38.1% boys; M age 11.14±.79) were asked ...

The use of organic materials in spintronic devices has been seriously considered after recent experimental works have shown unexpected spin-dependent electrical properties. The basis for the confection of any spintronic device is ability of selecting the appropriated spin polarization. In this direction, DNA has been pointed out as a potential candidate for spin selection due to the spin-orbit ...

Background/Objectives: The utilization of natural colorant can improve food appeal. This study determined the potential Clitoria ternatea flower extract as a substitute for synthetic colorants. Methods: researchers prepared gummy candies using 100mL aqueous extracts from various weight samples C. flowers. Fifty candy eaters with different age brackets were randomly chosen respondents this study...

From hardening of marshmallow to graining of hard candies, moisture plays a critical role in determining the quality and shelf life of sugar-based confections. Water is important during the manufacturing of confections, is an important factor in governing texture, and is often the limiting parameter during storage that controls shelf life. Thus, an understanding of water relations in confection...