The chromatic sum of a graph is the smallest sum of colors among all proper colorings with natural numbers. The strength of a graph is the minimum number of colors necessary to obtain its chromatic sum. A natural generalization of chromatic sum is optimum cost chromatic partition (OCCP) problem, where the costs of colors can be arbitrary positive numbers. Existing results about chromatic sum, s...

From times immemorial, colorants, and flavorings have been used in foods. Color and flavor are the major attributes to the quality of a food product, affecting the appearance and acceptance of the product. As a consequence of the increased demand of natural flavoring and colorant from industries, there is a renewed interest in the research on the composition and recovery of natural food flavors...

The sensory properties of food which can lead to a decrease in the pleasantness of that food after it is eaten, and to enhanced food intake if that property of the food is changed by successive presentation of different foods, were investigated. After eating chocolates of one color the pleasantness of the taste of the eaten color declined more than of the non-eaten colors, although these chocol...

Materials and methods Educational material was prepared with pictures of food and portion sizes, corresponding to eating plan and based on calories and food groups and list of drugs identified by different colors. Health literacy was measured with the brief-form Test of Functional Health Literacy (B-TOFHLA) in 53 patients with type 2 DM in a single Public Health Center in Belo Horizonte-MG. Edu...

OBJECTIVE The present study was carried out to evaluate the toxic effect of blend of some food colors on Swiss albino rats. MATERIALS AND METHODS A blend (1:1:1) of sunset yellow, metanil yellow and tartrazine showed additive effects on serological parameters which indicate that addition of these dye together in food stuff may give rise to more toxic effects than are produced by each dye indi...