Ash Color Research Articles

Environmentally persistent free radicals and other paramagnetic species in wildland-urban interface fire ashes

Wildland-urban interface (WUI) fires consume fuels, such as vegetation and structural materials, leaving behind ash composed primarily of pyrogenic carbon and metal oxides. However, there is currently limited understanding of the role of WUI fire ash from different sources as a source of paramagnetic species such as environmentally persistent free radicals (EPFRs) and transition metals in the environment. Electron paramagnetic resonance (EPR) was used to detect and quantify paramagnetic species, including organic persistent free radicals and transition metal spins, in fifty-three fire ash and soil samples collected following the North Complex Fire and the Sonoma-Lake-Napa Unit (LNU) Lightning Complex Fire, California, 2020. High concentrations of organic EPFRs (e.g., 1.4 × 1014 to 1.9 × 1017 spins g−1) were detected in the studied WUI fire ash along with other paramagnetic species such as iron and manganese oxides, as well as Fe3+ and Mn2+ ions. The mean concentrations of EPFRs in various ash types decreased following the order: vegetation ash (1.1 × 1017 ± 1.1 × 1017 spins g−1) > structural ash (1.6 × 1016 ± 3.7 × 1016 spins g−1) > vehicle ash (6.4 × 1015 ± 8.6 × 1015 spins g−1) > soil (3.2 × 1015 ± 3.7 × 1015 spins g−1). The mean concentrations of EPFRs decreased with increased combustion completeness indicated by ash color; black (1.1 × 1017 ± 1.1 × 1017 spins g−1) > white (2.5 × 1016 ± 4.4 × 1016 spins g−1) > gray (1.8 × 1016 ± 2.4 × 1016 spins g−1). In contrast, the relative amounts of reduced Mn2+ ions increased with increased combustion completeness. Thus, WUI fire ash is an important global source of EPFRs and reduced metal species (e.g., Mn2+). Further research is needed to underpin the formation, transformation, and environmental and human health impacts of these paramagnetic species in light of the projected increased frequency, size, and severity of WUI fires.

Effect of psyllium powder on the organoleptic properties of gluten‐free bread roll: application Simple Additive Weighting (SAW) method

SummaryDue to their gluten‐free dietary needs, celiac patients cannot find bread with the required texture characteristics. The aim of this study was to evaluate the performance of psyllium powder in the production of rice‐based, gluten‐free bread rolls. In this case, five different bread rolls were produced by adding different proportions (0%, 25%, 50%, 75% and 100%) of psyllium powder combinations to bread dough made with rice flour. Moisture and ash content, colour values, volume, symmetry and uniformity indices, textural properties and sensory properties were taken into consideration. It was observed that the addition of psyllium powder gave the bread rolls a spongy structure and decreased the hardness values. As the amount of psyllium powder in the dough formulation increased, darkening in colour and increase in moisture values were observed. In addition, the bread sample psyllium powder and rice flour ratios (1:1) had the largest volume index value (98.67 mm), while the same product received the highest score in SAW techniques.

Pengaruh Penambahan Sari Kedelai terhadap Karakteristik Mi Tofu Shirataki Kering Berbasis Tepung Porang Glukomanan

Dry noodles are one of the fast foods that people like and are generally made from wheat flour. Rising wheat exports could threaten Indonesia's food security. Porang contains glucomannan and can be used as a substitute for flour. This study used the addition of soybean juice to add protein to Shirataki noodles. The purpose of the study was to determine the effect of the addition of soybean juice on the texture characteristics and protein content of Shirataki tofu noodles. This study used 3 treatments, namely the addition of soybean juice (2.5%, 5%, and 7.5%). Based on the results of the study, the addition of soybean juice had a significant effect on the analysis of ash content, protein content, hardness, color and sensory. Meanwhile, the results of the study did not have a significant effect on the analysis of morphology, water content, water activity, and elongation. The results of research on physical analysis showed the best sample concentration of 2.5%, in chemical analysis the best concentration of 2.5% except for the best sample protein analysis of 7.5%, and in sensory analysis of the sample preferred concentration of 5%.

Effect of Variations of Roasting Temperature on the Physicochemical Properties of Robusta Coffee (Coffea canephora L.)

Robusta coffee has become the most planted coffee in Indonesia and a vital commodity. Robusta coffee is characterized by a more caffeine content, bitter taste, and slightly more acidic compared to that of Arabica coffee. The roasting process is important factors contributing to shape taste, aroma, and the physical characteristics of coffee beans. This study seeks to compare the physicochemical properties of Robusta coffee originated from West Lampung and Tanggamus, and to assess the impact of roasting temperature (light at 190°C, medium at 200°C, and dark at 210°C). Measurement was conducted in duplicate. The findings indicated significant differences (p<0.05) in ash content, moisture content, and pH between coffee from West Lampung and Tanggamus, while color and caffeine content did not differ significantly (p>0.05). The geographic origin of coffee beans influences their physicochemical properties. Moreover, all examined parameters (ash content, moisture content, pH, color, and caffeine content) show a direct relationship with the roasting temperature. Consequently, roasting temperature plays a pivotal role in shaping the physicochemical properties of coffee beans. Keywords: Caffeine, Coffee, Region, Roasting, Temperature.

Ideal concentration of turmeric to be added to artisanal cassava flour according to consumer preference

In the artisanal manufacture of yellow cassava flour, in the North region of Brazil, it is common to add turmeric. However, there are no recommendations on this process considering the preference of consumers. The present study proposes to determine this ideal concentration of turmeric that should be added to cassava flour based on consumers’ preference. Samples were produced with 0, 0.05, 0.10, 0.15, and 0.20% concentrations of turmeric in the flour. The flours were evaluated for moisture, ash, ether extract, fiber, protein, acidity, pH, aw, and instrumental color. Sensory evaluation was analyzed in the cities of Rio Branco and Cruzeiro do Sul, state of Acre, Brazil. The addition of turmeric promoted an increase in acidity and a reduction in moisture and water activity of the flours. The intensity of the yellow color increased as higher concentrations of turmeric were added. Sensory tests using the hedonic, ideal, and purchase intention scales and internal preference mapping revealed differences between the two municipalities in terms of preference of consumers. In Rio Branco, there was a preference for flours with intermediate concentrations of turmeric, from 0.05 to 0.15%, while Cruzeiro do Sul recommended a concentration of 0.05% of turmeric.

Karakteristik Fisikokimia Cookies Tersubstitusi Tepung Suku (Artocarpus artilis)

Breadfruit flour is gluten free so it is good to use as an alternative food in making cookies that can help children with autism and celiac diseases. The purpose of this research were to determine the effect of breadfruit flour on physicochemical characteristics of cookies as a substitute for wheat flour. This research used a completely randomized design with 4 treatments and 3 replications of breadfruit flour as a substitute for wheat flour, namely, FI=0%:100%, F2=20%:80%, F3=40%:60% and F4=60%: 40%. The parameters tested were water content, acid insoluble ash content, protein content and color test. The data were analyzed using ANOVA and further tests were carried out with DMRT analysis at a significant level of 5% and protein content using Microsoft Excel. The used of breadfruit flour substitute wheat flour had no significant effect on the water content, protein content, and acid of insoluble ash content. The results showed that all cookies with breadfruit flour substitution produced water content and acid insoluble ash content that still exceeded from SNI standards, while the protein content of all cookies met SNI standards. The resulting cookies each have a darker brownish color as the amount of breadfruit flour is added as a substitute.

Effects of Storage Containers on Postharvest Properties of Tomato (Solanum lycopersicum L.)

This study investigated the effect of three storage containers on postharvest properties of tomato fruits under ambient temperature, 30 ± 3°C and relative humidity, 70 ± 3%. In Nigeria, the main issues with tomato preservation are loss of quality and shortened shelf life. Postharvest storage containers are important for maintaining the quality of tomato fruits in marketing chains and consumption. Raffia baskets, plastic bowls and Ziploc bags were used to store tomato fruits for seven days. The experiment was arranged in a completely randomized design with four replications. Data was taken on weight loss, dry matter, moisture content, pH, total ash content and colour. Results revealed that the storage containers had significant (p<0.05) effect on dry matter, moisture content and weight loss of the tomato fruits. Tomato fruits stored in raffia basket, plastic bowl and Ziploc bag gave moisture content of 92.13%, 93.07% and 92.97% at seven days of storage, respectively. There was no significant difference (p˃0.05) in the effects of the three storage containers on total ash content and pH of the tomato fruits. For efficient storage without excessive deterioration, plastic bowls were considered the best storage container for improved shelf-life of tomato fruits.

Fine-tuning the color hue of the solution-processable electrochromic copolymers based on the diketopyrrolopyrrole, benzodithiophene and dithienosilole units

Electrochromic materials (ECMs) have attracted increasing attentions on account of their extensive prospects and numerous demands. Here, the classical donor-acceptor (D-A) alternative copolymerization strategy was used to synthesize three kinds of novel conjugated polymers PBPS-1, PBPS-2, and PBPS-3. The diketopyrrolopyrrole (M1) unit with a long alkyl side-chain was employed as the core acceptor while the dithienosilole (M2) used as the donor units. More importantly, the benzodithiophene (M3) units which have the high skeleton coplanarity was selected as the bridge units to enhance the charge transport. Variations of the feed ratios of monomers was used to regulate the energy level and spectral absorption range of the solid films. Three polymers exhibited the abundant color hues in the redox process, which including grape purple/brownness/aircraft ash color (PBPS-1), dark grey/red soap/dusty blue color (PBPS-2) and marine blue/grayish/celadon color (PBPS-3). Electrochromic performances demonstrated that PBPS-2 possessed the fast discoloration speed as low as 0.26 s and the outstanding coloration efficiency (550.1 cm2·C−1), which portended a valuable material for smart ECMs applications. Furthermore, the effect of different feed ratios for three polymer in electrochemical, optical and kinetic properties were investigated in detail, which showed the satisfactory optical contrasts (>70% in the NIR region) and good kinetic stability (>97% retention in 1000 s). In general, this exploration supplied a handy design strategy for fine tuning of polymer color and conducive to strengthen the understanding of EC behaviors of the ternary polymers, which deserve further researches to explore more promising ECMs.

Pengaruh Penambahan Tepung Kedelai Terhadap Tingkat Kesukaan Dan Kandungan Protein Pada Bakso Daging Sapi

The aim of this research is to analyze the dosage of using soy flour on the level of preference and protein content of beef meatballs and to obtain a formula for the optimum use of soy flour on the level of preference and protein content of beef meatballs. This research used a Completely Randomized Design (CRD) method with 5 treatments and 4 replications. The ratio of tapioca flour to soy flour for each treatment is respectively P0 (100% : 0%), P1 (75% : 25%), P2 (50% : 50%), P3 (25% : 75%) and P4 ( 0% : 100%). The data obtained were analyzed using analysis of variance (ANOVA). Meanwhile, the protein content uses a descriptive test and if the results of the anova test show a significant difference, continue with the Duncan test. The research results showed that as soy flour was added to beef meatballs, the level of liking for the aroma, texture and taste decreased. The addition of soy flour did not affect the level of preference for the color of the beef meatballs produced. Beef meatball protein with the addition of soy flour is between 16.15 – 23.31%. In conclusion, the best formulation is the addition of soybean flour to P1 with a reddish ash color, the level of liking is somewhat like it, the aroma does not have the smell of soybeans, the level of liking is very like it, the chewy texture is the liking level is somewhat like it and the taste has no taste of soybeans with the level of liking is somewhat like it.

PROTEIN CONTENT AND COLOR OF GREEN MACROALGAE Ulva lactuca (L.) ON SOAKING TIME AND DRYING METHOD

<p>The green macroalgae <em>Ulva lactuca</em> (L.) is a potential alternative protein source. This study investigates the effect of soaking and different drying methods on the protein and color quality of <em>U. lactuca</em>. Moisture and ash content, color, and protein content, i.e., crude protein, in vitro protein digestibility, and protein solubility of the seaweed were determined. In its conduct, fresh <em>U. lactuca</em> was soaked in fresh water for various soaking times (0, 1, 2, and 3 h). Soaking <em>U. lactuca</em> with the highest protein digestibility was selected for further drying method investigation, i.e., sun-drying, shade-drying, and oven-drying at 40°C. The results reveal that soaking treatment did not affect protein quality significantly, but there was a significant effect of soaking treatment on the ash content and color quality of <em>U. lactuca</em>. Among the drying method, sun drying and oven drying resulted in higher in-vitro protein digestibility and protein solubility compared to shade drying. </p>

Effect of incorporation of wheat bran, rice bran and banana peel powder on the mesostructure and physicochemical characteristics of biscuits.

Various types of natural fiber-rich ingredients are added into bakery-based products to improve their fiber content for health promotional purposes. But the majority of these products usually include exotic dietary fiber components. The aim of this study was to develop biscuits incorporated with wheat bran, rice bran and banana peel powder and to evaluate the effects on physicochemical properties and sensory acceptability of these different biscuit samples. Wheat bran, rice bran and banana peel powder was used to substitute refined wheat flour in biscuit samples at different levels (0, 5, 10, 15, 20, 25, and 30%). The effect of wheat bran, rice bran and banana peel powder incorporation on proximate composition, physical characteristics, texture profile, color and sensory evaluation of biscuit samples were investigated. The moisture content of the product showed a significant (p ≤ 0.01) decreasing trend while as protein showed increasing trend with increasing level of incorporation of wheat bran, rice bran and banana peel powder. Also there was a considerable effect on L*(darkness to lightness), a*(greeness to redness), and b*(blueness to yellowness) values of biscuit samples. Among the physical parameters diameter and thickness decreased non-significantly (p ≤ 0.01) with the addition of different fibers whereas spread ratio and weight increases. Sensory attributes showed a significant (p ≤ 0.01) increasing trend with an increase in the level of incorporation of different fibers. Based on sensory evaluation biscuits prepared with 15% wheat bran, 15% rice bran, and 10% banana peel powder were rated best. The biscuits were packed in high density polyethylene (HDPE) boxes and were analyzed on different intervals viz. 0, 30, and 60th day. In samples of optimized biscuits, the ash content, protein, fat and color exhibited a non- significant tendency of declining over storage. It was discovered that the ash content dropped from0.86 to 0.67% in Wb4, 0.95 to 0.75% in Rb4, and 1.15to 0.92% in Bpp3. However there was a considerable increase in moisture content during storage.

A comparative study on the physicochemical properties of tobacco ash from lit bright cigarettes with different cut tobacco fillers

The physicochemical properties of tobacco ash under different combustion pyrolysis simulation conditions and in different areas of lit cigarettes rolling from various cut tobacco fillers were investigated using optical image, cigarette ash integrity (CAI), chromatic aberration (CA), scanning electron microscope (SEM), energy dispersive X-ray spectrometer (EDS), fourier transform infrared spectrometer (FTIR) and microscale combustion calorimeter (MCC), respectively. The study of ash appearance showed that lit cigarettes rolling from expanded cut stem (ECS) and reconstituted tobacco (RT) had lighter grey for the outer cigarette paper ash and darker color for the inner cut tobacco ash than those rolling from flue-cured tobacco (FCT) and expanded cut tobacco (ECT), respectively. Further study of CA and combustion rate indicated cigarette with ECS showed a highest burning rate and ΔL, followed in order by RT, ECT and FCT. SEM results displayed that various tobacco’s microstructures were still preserved at 450 °C, but fully broken at 750 °C and in the ash area of lit cigarettes, and then replaced by thin surface set with many particles for FCT, many connected lines coated with tiny particles for ECT, surface embedded with many rods for ECS and particle-containing surface for RT at 900 °C. EDX results illustrated that the above newly formed microstructures at 900 °C are mainly composed of O, C, Ca, Mg, K Cl, S and P, with a small amount of Fe, Al, Si, Mn and Co, of which some elements like K, S, P and Cl showed a migration into the gas phase. It can also obtained from EDX results that ECS left maximum C/O, K and Cl in the burning cone and tobacco ash area, followed in order by RT, FCT and ECT. FTIR study showed that carbonates have been produced substantially in the combustion cone for ECS, but just generated a little for FCT, ECT and RT. MCC analysis demonstrated that RT’s coke had the lowest thermal stability, while ECS’s coke began to release heat at lower temperature and ended at higher temperature in comparison with FCT and ECT. The correlation analysis showed that the ash appearance of burning cigarettes can be enhanced via a rise of K/Cl, K/S and K/(Cl+S) and a reduction of nicotine and ratio of sugar to nicotine.

PREVALENCE OF ORAL MUCOSAL LESIONS AMONG DENTAL PATIENTS IN BAREILLY POPULATION: AN ORIGINAL RESEARCH

Aim: Methodology:To determine the prevalence of oral mucosal lesions among dental patients in Bareilly population. Subjects of the either sex reporting to the Department of Oral Medicine and Radiology, Institute of Dental Sciences, Bareilly, India, were included in the study after obtaining their informed consent. Examination of the oral cavity was performed under good illumination using gloves, probe, mirror according to Kerr, Ash, Millard and WHO guidelines and color atlas was followed during examination. Oral mucosal lesions were diagnosed based on the clinical features. When clinical diagnosis was inconclusive, histopathological evaluation was done. There were total 2000 patients within 16 -70 yearsResults: range; Mean age of patients was 43.83 ± 15.38 years. It was found that 1393 (69.7%) out of 2000 of oral mucosal lesions, maximum was 553 (27.7%) of leukoplakia, 319 (16%) of tobacco pouch keratosis, 180 (9%) of smoker's palate, 151 (7.6%) of oral submucous brosis. Conclusion: This study presented epidemiological data on oral mucosal lesions associated with the tobacco habit of the Bareilly city in UP, India. This might prove valuable in identifying high-risk populations, planning future oral health studies and implementing preventive programmes. In our study, we found that the tobacco habit was most prevalent in the age group of 41 to 50 years.

Use of Healthy Emulsion Hydrogels to Improve the Quality of Pork Burgers.

The present research evaluated the use of oil mixture emulsion hydrogels as animal fat replacers and their effect on the physicochemical, nutritional and sensory characteristics of pork burgers. Three different types of burgers were manufactured: control (samples elaborated with 100% pork fat), T1 and T2 (pork fat totally replaced by emulsion hydrogels of walnut or pistachio oil and algal oil, respectively). Fat replacement increased the moisture and ash contents and colour parameters (L* and b*) of pork burgers. Modified samples turned out to be firmer and chewier than those in the control group. The addition of oil emulsion hydrogels caused a significant decrease in fat and energy contents and the products obtained can be considered “reduced fat content”. Moreover, the content of saturated fatty acids decreased, while mono- and polyunsaturated fatty acids increased, constituting an improvement in health indices. Sensory differences were found between the samples and T2 was the most preferred for flavour and overall. However, both modified burgers had good levels of acceptability. To conclude, the use of the proposed oil mixture emulsion hydrogels as pork backfat substitutes represents a promising strategy to obtain healthier pork burgers without negatively affecting technological or sensory properties.

Emerging investigator series: physicochemical properties of wildfire ash and implications for particle stability in surface waters.

The erosion of wildfire ash from the forest floor to nearby surface waters presents a concern due to potential contamination and alteration of water quality. Meanwhile, the properties of wildfire ash that drive ash particle stability in aquatic systems, mobilization downstream, and transport of contaminants are not well known. Physicochemical properties of ash samples from three wildfires were characterized to understand the relation of ash color and combustion completeness with particle stability and mobilization in aquatic systems. Generally, lighter colored ash, indicative of greater combustion temperatures, had higher pH, electrical conductivity, specific surface area, and zeta potential, and smaller particle size than darker ash and unburned soils. Zeta potential was used as an indication of particle surface charge. White ash had the greatest mean zeta potential (-31.8 ± -11.5 mV), followed by gray ash and dark gray ash. Black ash had similar zeta potential to unburned soils. However, with adjustment to the same pH range the ash and unburned soils had similar mean zeta potentials, although lighter ashes had high variability. Dark gray ash leached the highest organic carbon and nitrogen while white ash leached the lowest C and N, similar to unburned soils. The results suggest that high combustion temperature wildfire ash particles will have greater potential for mobilization downstream and may be more stable in both natural and engineered water systems. However, the high organic matter released from dark gray ashes will likely increase particle stability through steric repulsion. More stable particles have greater potential for downstream transport to aquatic ecosystems or water supplies and increase the possibility of post-fire contamination from ash.

Effect of Different Acids on Rice Husk Calcination and Extraction of Bio-Silica

Silica is an essential material which has many applications in various fields such as construction, catalyst, optical fibers and raw material of metallurgical industry. This work observed the recent trends in silica extraction from agro and natural wastes for high-tech applications. Hence, this work approached in new way for the bio-silica extraction from waste rice husk using HCl, H2SO4 and CH3COOH for the calcination. The results revealed that the effect of pH on ash nature and silica purity. The purity of silica was differed based on metal ions, rice husk ash color and non-combusted carbon. The results were compared with treatment in absence of acid ash using FT-IR, SEM, EDAX and XRD analysis to measure the effect of pH on the bio-silica purity. This work observed the lower carbon content in acid treated ash when compare to water washed rice husk.

Study on Ash Gray and Ash Condensation Index Evaluation during Combustion of Medium Cigarettes

The color of cigarette paper directly affect the ash color and ash condensation quality of cigarettes. The ash color and ash condensation quality of cigarettes with black cigarette paper are studied by using the self-developed cigarette paper gray and ash condensation quality measuring equipment and taking black as the background color in this paper. The effect of black cigarette paper on the ash gray is discussed in the combustion process of black cigarette paper for the first time. The results show that the average grey value of black cigarette paper is 116.59, and the uneven grey value is mainly due to the non-uniformity of cigarette paper among different batches and the cut tobacco structure of medium cigarettes, on which the shooting from 3 different angles has a great impact. It is appropriate to calculate the grey and ash quality by taking the average value of 3-side shooting. Black background board is ideal for testing cigarette paper gray. The gray value difference of randomly selected cigarettes is too large, so it is necessary to measure in batches, and the measurement accuracy of gray value can be guaranteed only if the sample quantity is sufficient. The maximum deviation of gray value photographed by different cameras of the same cigarette is 18.17, which is 15.6% of the average value, and the average value of ash coagulation index is 90.20. The cigarette paper ash detection equipment used in this paper is accurate, which can reflect the cigarette ash performance comprehensively and objectively, and such an equipment has rich detective means, and has high automation and reliability in the analysis of detection results. It is necessary to take photos from different angles in the measurement process to ensure the accuracy of gray measurement value of a cigarette to the largest extent, as the samples showed significant differences.

P–029 Identification of spermatozoa by unsupervised learning from video data

Abstract Study question Can artificial intelligence (AI) algorithms identify spermatozoa in a semen sample without using training data annotated by professionals? Summary answer Unsupervised AI methods can discriminate the spermatozoon from other cells and debris. These unsupervised methods may have a potential for several applications in reproductive medicine. What is known already Identification of individual sperm is essential to assess a given sperm sample’s motility behaviour. Existing computer-aided systems need training data based on annotations by professionals, which is resource demanding. On the other hand, data analysed by unsupervised machine learning algorithms can improve supervised algorithms that are more stable for clinical applications. Therefore, unsupervised sperm identification can improve computer-aided sperm analysis systems predicting different aspects of sperm samples. Other possible applications are assessing kinematics and counting of spermatozoa. Study design, size, duration Three sperm-like paint images were manipulated using a graphic design tool and used to train our AI system. Two paintings have an ash colour background and randomly distributed white colour circles, and one painting has a predefined pattern of circles. Selected semen sample videos from a public dataset with videos obtained from 85 participants were used to test our AI system. Participants/materials, setting, methods Generative adversarial networks (GANs) have become common AI methods to process data in an unsupervised way. Based on single image frames extracted from videos, a GAN (SinGAN) can be trained to determine and track locations of sperms by translating the real images into localization paintings. The resulting model showed the potential of identifying the presence of sperms without any prior knowledge about data. Main results and the role of chance Visual comparisons of localization paintings to real sperm images show that inverse training of SinGANs can track sperms. Converting colour frames into grayscale frames and using grayscale synthetic sperm-like frames showed the best visual quality of generated localization paintings of sperm frames. Feeding real sperm video frames to the SinGAN at different scaling factors, which is defining the resolution of the input image, showed different quality levels of generated sperm localization paintings. A sperm frame given to the algorithm with a scaling factor of one leads to random sperm tracking, while the scales two to four result in more accurate localization maps than scaling levels five to eight. In contrast, scales from six to eight result in an output close to the input frame. The proposed method is robust in terms of the number of spermatozoa, meaning that the detection works well for samples with a low or high sperm count. For visual comparisons, visit our Github page: https://vlbthambawita.github.io/singan-sperm/. The sperm tracking speed of our SinGAN using an NVIDIA 1080 graphic processing unit, is around 17 frames per second, which can be improved by using parallel video processing capabilities. This shows the capability of using this method for real-time analysis. Limitations, reasons for caution Unsupervised methods are hard to train, and the results need human verification. The proposed method will need quality control and must be standardized. Unsupervised sperm tracking SinGAN may identify blurry bright spots as non-existing sperm heads which may restrict the use of SinGAN sperm tracking for sperm counting. Wider implications of the findings: Assessment of semen samples according to the WHO guidelines is subjective and resource-demanding. This unsupervised model might be used to develop new systems for less time-consuming and more accurate evaluation of semen samples. It may also be used for real-time analysis of prepared spermatozoa for use in assisted reproduction technology. Trial registration number N/A

The effects of dietary supplementation of olive leaf extract and eggshell with membrane on performance, egg quality, blood biochemical, and bone parameters in laying Japanese quail

This study was conducted to determine the effects of dietary supplementation of olive leaf extract (OLE), eggshell with the membrane (ESM), and the ESM that absorbed the OLE (OLE+ESM) on the performance, egg quality, biochemical, and bone parameters in laying Japanese quail. A total of 112 quail, being 45-day-old, were divided into 4 groups with 4 replicates. The quail were fed with four diets: i) basal diet ii) basal diet supplemented with 400 ppm OLE iii) basal diet supplemented with 2% ESM, and iv) basal diet supplemented with 2% ESM that absorbed with 400 ppm OLE. Egg weight was observed to be higher in the OLE group (P<0.05). Total feed intake increased in ESM and OLE+ESM groups (P<0.05). Egg production and feed conversion ratio were found to be better in control and OLE+ESM groups (P<0.01). Shape index was higher in OLE, ESM and OLE+ESM groups (P<0.05). Percentages of albumen and shell were significantly lower in ESM group (P<0.01). Percentage of yolk, shell thickness, shell ash, and yolk color were not affected by the supplementation of ESM and OLE groups (P>0.05). There was no statistical difference in tibia bone parameters (P>0.05). The lowest concentration of serum lactate dehydrogenase (LDH) was observed in control group (P<0.01). Serum uric acid level decreased in ESM group (P<0.01). OLE supplementation had limited impacts on quail nutrition. Consequently, while the individual usage of OLE and ESM did not show remarkable effects, the mixture of OLE and ESM has been found to positively affect the egg quality and performance parameters.

Physicochemical and sensory characteristics of egg roll from composite flour (mocaf, breadfruit flour, orange sweet potato flour, breadfruit starch, and orange sweet potato starch)

The aim of this study was to determine the formulation of composite flour from mocaf, breadfruit flour, orange sweet potato flour, breadfruit flour and orange sweet potato flour in making good quality egg rolls. The analysis was carried out using a completely randomized design with a composite flour formulation consisting of 8 composite flour treatments and 1 control treatment. The analysed parameters were ash content, moisture content, fat content, fibre content, protein content, carbohydrate content and colour. The suitable egg roll formulation was evaluated based on de-garmo method amongst several parameters (moisture content, ash content, protein content, fat content, hedonic content dan colour value). It was concluded that, composite flour formulations of 40% mocaf, 20% breadfruit flour, 20% orange sweet potato flour, 10% breadfruit starch, and 10% orange sweet potato starch produced the best egg rolls. The finding research suggests that wheat flour can be replaced by other flours for egg roll making.