the objective of this study was to investigate dehydration kinetics of barberry (berberis vulgaris l.) at different drying temperatures (60 ºc, 70 ºc, 80 ºc), air velocities (0.3 m s-1, 0.5 m s-1, 1 m s-1) with two types of pretreatment. drying time and colour quality during dehydration were experimentally determined. barberries were dried from the initial moisture content of 73.44% (w.b.) to t...

statement of problem: accumulation of plaque and staining due to a rough surface,  and  penetration  of  colourant  agents  from  food  and  beverages  in to the resin composite results in an incomplete polymerization. there is a little information on the effect of finishing and polishing techniques on the discoloration of nanohybrid and microhybrid composites when exposed to staining solutions...

statement of problem: the effect of mouth washes on discolouration of dental ceramics with different surface preparations is not well documented. objectives: this in-vitro study has been conducted to evaluate the effect of chlorhexidine (chx) mouth rinse on colour stability of overglazed (op), autoglazed, (ap) or polished porcelain (pop) specimens. materials and methods: the restorative materia...

Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...

statement of problem: acrylic teeth of dentures are prone to discoloration due to frequent exposure to different colouring solutions in the oral environment. thus, in order to maintain their aesthetic appearance, they must possess high colour stability while exposed to colorant solutions. objectives: to compare the colour stability of three different brands of acrylic teeth following immersion ...

In this study, we have investigated the effects of mix of Tomato (Solanum lycopersicum) & Carrot) Daucus carota ( and red Bell pepper )Capsicum annuum( as a natural pigment source and astaxanthin as synthetic pigment sources on the skin colour of cichlid fish (Astronotus ocellatus sp., Agassiz, 1831), which are generally white with red patches in the dorsal skin. The fish were fed diets contain...

in this study, we have investigated the effects of mix of tomato (solanum lycopersicum) & carrot) daucus carota ( and red bell pepper )capsicum annuum( as a natural pigment source and astaxanthin as synthetic pigment sources on the skin colour of cichlid fish (astronotus ocellatus sp., agassiz, 1831), which are generally white with red patches in the dorsal skin. the fish were fed diets con...

Animals may improve camouflage by both dynamic colour change and local evolutionary adaptation of colour but we have little understanding of their relative importance in colour-changing species. We tested for differences in colour change in response to background colour and light intensity in two populations of central bearded dragon lizards (Pogona vitticeps) representing the extremes in body ...