Color Preference Research Articles

What dress code do we teach students and residents? A survey of patients’ and their families’ preferences regarding physicians’ appearance

Introduction: From the late 1960s to the present, physicians’ dress codes have been actively studied in Western countries. Until the early 21st century, patients tended to prefer a conservative dress style, such as “shirt and tie or skirt” with white coats for physicians. However, as attitudes toward dress codes have changed, knowledge regarding this issue needs to be updated. A variety of colours of scrubs are currently commonly used by medical professionals, but it is not known whether all colours are acceptable to patients. The current study sought to investigate the acceptability of various dress codes for physicians from the patients’ perspective, to inform medical education. Methods: Outpatients and their family members at a university hospital and a small-to-medium-sized hospital were surveyed. We inquired about which of the different styles of white coats and different colours of scrubs were most desirable for male and female physicians. We used Scheffe’s paired comparison method to determine rankings. Results: Patients and their family members expected their physicians to wear white coats rather than scrubs. Furthermore, a more traditional and formal dress code was preferred. The least preferred colour of scrubs was yellow. Conclusion: The current results indicated that patients’ preference for a traditional, conservative appearance has not changed over time. This finding does not match current perspectives on infection prevention. Both patient preferences and infection prevention are important for informing education and gaining patient trust. Keywords: White Coat, Scrub Colour, Physicians’ Appearance, Medical Education, Doctor-Patient Communication

Hainan four-eyed turtles actively select suitable stones to masquerade according to their own morphology.

Masquerade is a form of camouflage in which animals use their body size, shape, and coloration to resemble inanimate objects in their environment to deceive predators. However, there is a lack of experimental evidence to show that animals actively choose objects that match these body parameters. To explore how the Hainan four-eyed turtle, Sacalia insulensis, masquerades using suitable stones, we used indoor video surveillance technology to study the preferences of juvenile S. insulensis for stones of different sizes, shapes, and colors. The results indicated that under normal conditions, during the day, juvenile S. insulensis preferred larger oval or round stones, while at night, they preferred oval stones that were closer to their own size, with no significant preference for stone color during either time. When disturbed (by a researcher swinging their arm back and forth above the experimental setup every hour to mimic a predator), the turtles showed a preference for brown stones that were closer to their size and oval in shape. These findings suggest that juvenile S. insulensis prefer stones that resemble their carapace size and shape to masquerade when undisturbed, and that this preference is reinforced when they masquerade to reduce the risk of predation. The preference for stones that resemble their carapace color is significant only when there is a disturbance. To the best of our knowledge, this is the first study to provide evidence that vertebrates can selectively choose objects that resemble their own morphology for masquerading to reduce predation risk.

The making instant rice from various types of rice with the addition of natural anthocyanin extract

Abstract This research aimed to determine the effect of the type of rice and the source of anthocyanin extract on the physical, chemical and organoleptic properties of the instant rice produced, to obtain instant rice with high antioxidant activity but which is still preferred by consumers. Anthocyanin extracts from butterfly pea flowers (B1), mangosteen peel (B2) and dragon fruit peel (B3) were made from 10 g of powder which was macerated in 100 ml of boiled distilled water for 15 minutes. Rice from varieties IR-64 (A1), rojolele (A2) and ciherang (A3) that have been sorted, 100 g each, washed clean and drained, then each added with anthocyanin extract B1, B2 and B3 in a ratio of 1 :1 (w/v), then mixed. Each rice to which anthocyanin extract has been added is then cooked using a rice cooker for 15 minutes, then removed and air-dried for 5 minutes, then followed by drying using an oven at 60°C for 24 hours until dry instant rice is obtained. The results of the study showed that the type of rice had an effect on the color preference of instant rice, but had no effect on antioxidant activity, water content, reducing sugar content, rehydration time, aroma preference, texture preference and taste preference. The source of anthocyanin extract affected on the antioxidant activity and color preference of instant rice, but has no effect on the water content, rehydration time, aroma preference, texture preference and taste preference. The instant rice made from IR 64 which added butterfly pea flowers anthocyanin extract is recommended because it contains the highest antioxidants with antioxidant activity of 76.48%, water content of 7.18%, rehydration time of 10.18 minutes, reducing sugar content of 0.37% and an average favorability value of 4.66 (somewhat like).

Pengaruh Penambahan Inulin terhadap Mutu Sensorik, Kandungan Serat dan Daya Terima Yoghurt

Yogurt is a functional food that contains probiotic bacteria beneficial for health. The addition of inulin fiber is considered to increase the fiber content of the product, thereby enhancing its benefits. The purpose of this study was to determine the effect of inulin addition on the organoleptic quality, fiber content, and acceptability of yogurt. The study used a completely randomized design (CRD) with one control, three treatments, and two repetitions. The amounts of inulin added were 7.5, 10, and 12.5 grams per portion. Data were analyzed using the Kruskal-Wallis test at the 5% level. Organoleptic test results showed that the average level of panelists' preference for taste, aroma, color, and texture was highest in treatment F2, with the addition of 7.5 grams of inulin. The test results indicated that the best treatment in terms of sensory taste, aroma, color, and texture was treatment F2, with the addition of 10 grams of inulin. There was a significant effect of inulin addition on the texture and taste of yogurt (p<0.05). The acceptability of yogurt with inulin addition was 92.8%. The fiber content test revealed a fiber content of 12.78%. It can be concluded that the addition of inulin to yogurt affects the organoleptic qualities of texture and taste and increases fiber content and product acceptability. The best results were obtained with the addition of 10 grams per portion. Further research is recommended to evaluate the number of bacteria and the shelf life of yogurt with added inulin.

YouTube Beauty Content Characteristics and Personal Color Perception Effects on Makeup Behavior of Female College Students in Their 20s

The characteristics of beauty YouTube content and the perception of personal color can act as important factors for women in modern society who value personal image. Therefore, this study investigated the effects of YouTube beauty content and personal color perception on makeup behavior of female college students in their 20s and analyzed the relationship between the accurate influence of YouTube beauty content and makeup behavior of women in their 20s according to personal color perception. As a result, first, it was found that reliability among the characteristics of YouTube beauty content affects functional and color-oriented among makeup behaviors, information affects functional and color-oriented behavior, color-oriented behavior, satisfaction efficacy behavior, and entertainment affects fashion-oriented behavior and satisfaction-oriented behavior. On the other hand, it was found that the interactivity of YouTube beauty content only affects fashion-oriented behavior. Second, among the sub-factors of personal color perception, direct perception affects fashion-oriented behavior, satisfaction-effective behavior, and color-oriented behavior among makeup behaviors, and color preference recognition affects function-oriented behavior and color-oriented behavior. And among the sub-factors of personal color perception, external advice was found to affect function-oriented and satisfaction-effective behavior.

Assessing the Suitability of Interruption Intervention Strategies in Nursing Medication Administration: A Delphi Study

Purpose: This study explored the suitability of interventions for medication interruption and intervention preferences.Methods: Two rounds of Delphi surveys were conducted with 18 expert panels comprising staff (or charge) nurses, nursing managers, and Quality Improvement (QI) team nurses working in a tertiary general hospital. For 47 situations involving the location of interruption, medication step, and source of interruption, the suitability of three interventions (no-interruption zone, medication safety vest, and education) was evaluated using a 5-point scale.Results: A total of 51 interventions for each situation were found appropriate by satisfying the degree of convergence and consensus. Patients or caregivers, peer nurses, doctors, telephones, and call bells were sources of interruption and were identified as appropriate for the application of interventions. 'Responding to requests and inquiries' by patients or caregivers showed high overall suitability. The nurses' preferred color for the intervention design (no-interruption zone, medication safety vest) is blue text on a yellow background. The priority groups for education related to medication interruptions were patients or caregivers, nurses, and non-nursing staff, in that order.Conclusion: Effective implementation of tailored intervention strategies that consider the specific characteristics of medication interruptions is crucial for mitigating interruptions and enhancing patient safety. Comprehensive educational programs aimed at reducing medication interruptions by improving awareness are necessary. Moreover, future research should evaluate these strategies in clinical settings to ensure their effectiveness in enhancing patient safety.

Inspiration from Research on Preschool Color Preferences for Kindergarten Environment Creation

Inspiration from Research on Preschool Color Preferences for Kindergarten Environment Creation

Color Emotion Factors and Preference of Two-Color Combinations with Contrast Tones by Naturally Dyed Fabrics with Persimmon and Indigo

Color Emotion Factors and Preference of Two-Color Combinations with Contrast Tones by Naturally Dyed Fabrics with Persimmon and Indigo

Seasonal variations in city color preferences incorporating sex and age factors

ABSTRACT City color, serving as a pivotal element within the urban landscape, has garnered significant scholarly attention. Numerous cities have diligently instituted city color planning initiatives to enhance urban landscapes and cultivate city images. The color preference of citizens serves as a crucial foundation for the systematic development of city color planning. Nevertheless, the dynamic aspect of city color preferences is frequently neglected in previous research. Therefore, this article examined seasonal variations in city color preferences using Busan Metropolitan City, South Korea, as an illustrative case. Data collected through a questionnaire survey underwent statistical analyses, including the chi-square test, Wilcoxon rank sum test, and multiple logistic regression, to investigate the influence of seasons on city color preference. The findings revealed that seasons primarily impact the hue preferences in city colors, rather than brightness and chroma preferences. Furthermore, sex and age factors were introduced, and the Cochran–Mantel–Haenszel (CMH) test was employed to identify demographic groups exhibiting seasonal variations in city color preferences. The analysis disclosed noteworthy seasonal disparities in city color preference, particularly among middle-aged and elderly males, who exhibited a significant decrease in preference for yellow and a notable increase in preference for green during winter compared to summer. The outcomes of this study provide valuable insights for informing city color planning. Additionally, the distinctive city color preferences observed among different demographic groups can be effectively applied in urban regeneration initiatives, thereby contributing to human well-being.

Characteristics of Wet Noodles from Mixed Flour (Wheat and MOCAF) and Butterfly Pea Flower Powder

Modified cassava flour (MOCAF) is a potential ingredient that can be applied to various products, especially when combined with wheat flour. However, previous research has shown that the combination of MOCAF and wheat flour produces low-quality noodle products. Adding polyphenol compounds from butterfly pea flowers will improve wet noodles' functional and nutritional properties. This study aimed to determine the effect of adding butterfly pea flower powder on the wheat flour and MOCAF mixture and its characteristics in wet noodles with varying percentages of butterfly pea flower powder. The method used in this research is a laboratory experiment. In this study, adding butterfly pea powder was 1%, 2%, 3%, 4%, and 5%. Modified cassava flour characteristics studied included thermal, rheological, and functional properties. The results showed that the percentage of butterfly pea flower powder affected the rheological and thermal properties of the flour mixture. The addition of 5% butterfly pea flower powder was the best treatment, with a cooking shrinkage value of 1.97%, water absorption of 20.79%, chewiness of 9.81%, total polyphenols of 0.26 mg/g, antioxidant activity of 26.15%, level of preference for color 5.23, level of choice for aroma 4.97, level of choice for texture 3.97, level of choice for taste 4.8, and level of preference for overall 4.8. The use of butterfly pea flower powder in wheat flour and its application in wet noodles has been proven to improve functional properties and health benefits for consumers.

Effect of Salt Concentration and Fermentation Time In The Development of Anchovy (Stolephorus Sp) Bekasam as Tempura Raw Material

Purpose: This study aimed to analyze the effect of salt concentration and fermentation time on the chemical characteristics and lactic acid bacteria of anchovy bekasam, and the sensory evaluation of anchovy bekasam as a raw material for tempura. Methodology: The tests conducted included water content (thermogravimetry), pH (pH meter), fat content (soxhlet), bacterial count (TPC), and sensory evaluation (hedonic). The study used a Randomized Complete Block Design (RCBD) with two factors: salt concentration (15% and 20%) and fermentation time (4 days and 7 days).Results: The results indicated that both salt concentration and fermentation time significantly affected the water content, pH, and total lactic acid bacteria. The fat content was not significantly affected by the two factors but showed a decrease. Findings: Variations in salt concentration and fermentation time influenced the panelists' sensory preferences for color, aroma, taste, texture, and overall acceptability. The highest overall liking score was achieved by the sample with 15% salt concentration and 7 days of fermentation (K1L2). Novelty: This research provides insight into the optimal conditions for producing anchovy bekasam with desirable chemical and sensory properties, specifically for its use as a raw material for tempura. Originality: The study highlights the impact of different salt concentrations and fermentation times on both the chemical and sensory characteristics of bekasam, offering new information on improving its production process. Conclusions: The sample with 15% salt concentration and 7 days fermentation time yielded the most favorable results in terms of both chemical characteristics and sensory evaluation. Paper Type: Experimental Research Article Keywords: Bekasam; fish; fermentation; salt; tempura

The mathematical model for colour preference in Chinese painting within museum lighting environments

The mathematical model for colour preference in Chinese painting within museum lighting environments

A first survey of the public’s colour preferences for four processed foods as major sources of salt intake in Japan

The promotion of sodium-reduced food products is an international movement that targets the prevention of several non-communicable diseases. Although visual presentation of food is accompanied by changes in taste sensitivity, the taste of food labelled with green or blue marks for emphasising salt reduction in Japan remains unexplored. Thus, we identify the public’s colour preferences for sodium-reduced foods in Japan. We conducted an online survey of 1200 participants aged 20 to 80 in 2023. For all four food types, the preference for sodium-reduced markers with blue or green was higher in the order of the action, preparation, and precontemplation behaviour change stages. We found that ‘good taste’ colours varied depending on the type of food product and were consistent for both regular and sodium-reduced food products. As for the difference between ‘green’ and ‘blue’, the taste ranking was low for regular food products and slightly higher for sodium-reduced food products. In the future, food providers can enhance the desirability of their food by prioritising visual perspective as a secondary aspect by considering consumers' behaviour change stages, especially when promoting sodium-reduced food products.

The N270 as an index of consumer commodity color preference in the S1-S2 paradigm.

Affective decision-making is a prominent topic in consumer psychology research, with its core assumption being that consumers tend to purchase brands and commodities they like. However, the reasons behind why we develop emotional responses of liking or disliking toward certain commodities, as well as what the underlying neural mechanisms are, remain largely unknown. This study utilized the S1-S2 paradigm in an experiment wherein S1 presented 12 types of commodities and S2 displayed 48 distinct colored squares. Participants were instructed to assess whether they "Like" or "Dislike" the commodity in S1, which was colored with the S2 color. Electroencephalogram (EEG) recordings were obtained during the reaction process and subsequently analyzed to examine the components of S2-induced event-related potentials (ERPs). The analysis revealed that S2 elicited a significant N270 in the prefrontal scalp area under both the "Like" and "Dislike" conditions. Interestingly, the amplitude of the N270 was significantly higher during the "Dislike" condition compared to the "Like" condition. The N270 component was shown to reflect the conflict in physical attributes between S1 and S2, as well as the conflict between commodity and color. This highlights the potential utility of this component as an objective EEG indicator of consumer commodity color preferences in future marketing research.

Disparities in Body Color Adaptability and Ambient Light Color Preference between Wild and Hatchery-Reared Marbled Rockfish (Sebastiscus marmoratus).

Hatchery rearing significantly influences the phenotypic development of fish, with potential adverse effects for the post-release performance of hatchery-reared individuals in natural environments, especially when targeted for stock enhancement. To assess the suitability of releasing hatchery-reared fish, a comprehensive understanding of the phenotypic effects of captive rearing, through comparisons with their wild conspecifics, is essential. In this study, we investigated the divergence in body coloration between wild and hatchery-reared marbled rockfish Sebastiscus marmoratus. We examined the selection preferences for different light colors and assessed the impact of different ambient light colors on the morphological color-changing ability of juvenile marbled rockfish. Our findings revealed significant differences in body color between wild and hatchery-reared marbled rockfish. The hue and saturation values of wild marbled rockfish were significantly higher than those of their hatchery-reared counterparts, indicative of deeper and more vibrant body coloration in the wild population. Following a ten-day rearing period under various light color environments, the color of wild marbled rockfish remained relatively unchanged. In contrast, hatchery-reared marbled rockfish tended to change their color, albeit not reaching wild-like coloration. Light color preference tests demonstrated that wild juvenile marbled rockfish exhibited a preference for a red-light environment, while hatchery-reared individuals showed a similar but weaker response. Both wild and hatchery-reared marbled rockfish displayed notable negative phototaxis in the presence of yellow and blue ambient light. These results highlight the impact of hatchery rearing conditions on the body color and morphological color-changing ability, and provide insight into light color selection preferences of marbled rockfish. To mitigate the divergence in phenotypic development and produce more wild-like fish for stocking purposes, modifications to the hatchery environment, such as the regulation of ambient light color, should be considered.

Study on the Association between anterior tooth Colour Preference based on the FAHP and individual factors.

The relationship between tooth colour and individual satisfaction in oral aesthetics has long been a topic of interest. In this study, we utilized the fuzzy analytic hierarchy process (FAHP) to investigate the impacts of sex and age on tooth colour preference. The findings of this study should provide a scientific basis for oral aesthetic practice. In the current study, a random selection method was employed, and a survey was completed by 120 patients. To obtain tooth colour data, standard tooth colour charts were used. Smile photos were taken as template images using a single-lens reflex camera. The FAHP was utilized to conduct a weight analysis of tooth colour preferences among patients of different sexes and age groups. There were significant differences in tooth colour preference based on sex and age. Men tend to prefer the B1 colour, while women may prioritize the aesthetic effects of other colours. Additionally, as patients age, their preferences for tooth colour become more diverse. These findings offer valuable insights for oral aesthetics practitioners, enabling them to better address the aesthetic needs of patients across different sexes and ages. This knowledge can aid in the development of more personalized treatment plans that align with patients' expectations. In this study, we utilized scientific analysis methods to quantify the popularity of different tooth colours among various groups of people. By doing so, we established a scientific foundation for clinical practice. The findings of this study offer valuable insights for oral aesthetic research, enhancing our understanding of tooth colour. Additionally, these findings have practical applications in the field of oral medicine, potentially improving patients' quality of life and overall oral health.

Extracting secondary data from citizen science images reveals host flower preferences of the Mexican grass-carrying wasp Isodontia mexicana in its native and introduced ranges.

We investigated the plant-pollinator interactions of the Mexican grass-carrying wasp Isodontia mexicana-native to North America and introduced in Europe in the 1960s-through the use of secondary data from citizen science observations. We applied a novel data exchange workflow from two global citizen science platforms, iNaturalist and Pl@ntNet. Images from iNaturalist of the wasp were used to query the Pl@ntNet application to identify possible plant species present in the pictures. Simultaneously, botanists manually identified the plants at family, genus and species levels and additionally documented flower color and biotic interactions. The goals were to calibrate Pl@ntNet's accuracy in relation to this workflow, update the list of plant species that I. mexicana visits as well as its flower color preferences in its native and introduced ranges. In addition, we investigated the types and corresponding frequencies of other biotic interactions incidentally captured on the citizen scientists' images. Although the list of known host plants could be expanded, identifying the flora from images that predominantly show an insect proved difficult for both experts and the Pl@ntNet app. The workflow performs with a 75% probability of correct identification of the plant at the species level from a score of 0.8, and with over 90% chance of correct family and genus identification from a score of 0.5. Although the number of images above these scores may be limited due to the flower parts present on the pictures, our approach can help to get an overview into species interactions and generate more specific research questions. It could be used as a triaging method to select images for further investigation. Additionally, the manual analysis of the images has shown that the information they contain offers great potential for learning more about the ecology of an introduced species in its new range.

From land to water: “Sunken” T-maze for associated learning in cichlid fish

The study introduced and evaluated learning paradigms for Maylandia callainos cichlids using a modified version of the rodent T-maze, filled with tank water (the "sunken" modification). Both male and female fish underwent training in two distinct conditioning paradigms. Firstly, simple operant conditioning involved placing a food reward in either the right or left compartment. Cichlids demonstrated the ability to purposefully find the bait within 6 days of training, with a persistent place preference lasting up to 6 days. Additionally, the learning dynamics varied with sex: female cichlids exhibited reduction in latency to visit the target compartment and consume the bait, along with a decrease in the number of errors 3 and 4 days earlier than males, respectively. Secondly, visually-cued operant conditioning was conducted, with a food reward exclusively placed in the yellow compartment, randomly positioned on the left or right side of the maze during each training session. Visual learning persisted for 10 days until reaction time improvement plateaued. Color preference disappeared after 4 consecutive check-ups, with no sex-related interference. For further validation of visually-cued operant conditioning paradigm, drugs MK-801 (dizocilpine) and caffeine, known to affect performance in learning tasks, were administered intraperitoneally. Chronic MK-801 (0.17 mg/kg) impaired maze learning, resulting in no color preference development. Conversely, caffeine administration enhanced test performance, increasing precision in fish. This developed paradigm offers a viable approach for studying learning and memory and presents an effective alternative to rodent-based drug screening tools, exhibiting good face and predictive validity.

Anthocyanins from pomegranate peel (Punica granatum), chili pepper fruit (Capsicum annuum), and bougainvillea flowers (Bougainvillea spectabilis) with multiple biofunctions: Antibacterial, antioxidant, and anticancer

BackgroundNatural colorants, including natural pigments, e.g., anthocyanins, carotenoids, and chlorophylls, in novel and attractive food matrixes have become a popular trend. They impart favorite colors to food products and provide significant therapeutic effects. This study is aimed at extracting and identifying some natural pigments from different plant sources and evaluating their ability as antibacterial, antioxidant, and anticancer activities. MethodsThe anthocyanin-rich extract (ARE) is derived from three natural plant sources: pomegranate peel (Punica granatum), chili pepper fruit (Capsicum annuum), and Bougainvillea flowers. Bougainvillea spectabilis are analyzed for biochemical composition, as well as antioxidant, antibacterial, and anticancer activity, HPLC, DPPH, FRAP, disc diffusion assay, MIC, MTT, VEGFR‐2, and caspase-9 assays. ResultsAll three extracts had varying total phenolic contents, ranging from 14 to 466 mg GAE/g extract, where Punica granatum was the highest (466 mg GAE/g extract), followed by Bougainvillea spectabilis (180 mg GAE/g extract), and then Capsicum annuum (14 mg GAE/g extract). The antioxidant activity rose steadily with raising concentration. The ARE of pomegranate peels recorded highest value, followed by Bougainvillea flowers and chili pepper fruit. The MTT assay revealed an inhibitory action of the tested extracts on the proliferation of HCT-116, MCF-7, and HepG2 in a concentration-based manner. Gene expression of caspase-9 transcripts was considerably multiplied by the application of ARE of pomegranate peels. All the tested extracts inhibited VEGFR-2, and the inhibition (%) expanded gradually with increasing concentrations, achieving the highest value (80 %) at 10 μg/mL. The ARE of pomegranate peels scored highest antibacterial activity, followed by ARE of chili pepper fruit and Bougainvillea flowers. The inhibition zone diameter escalated gradually with rising concentrations of the tested samples. ConclusionThe AREs of the three studied plant sources can be used as multifunctional products with antioxidant, anticancer, and antibacterial activities that are natural, safe, and cheap.

KUKIS IKAN MUJAIR DAN DAUN KELOR SEBAGAI MAKANAN PENDAMPING ASI KAYA PROTEIN

Babies over 6 months of age need complementary foods with high protein content. Tilapia fish and Moringa leaves have a high protein content, so they can be used as food to food fortification in making cookies. The aim of this research is to analyze the acceptability and protein content of cookies fortified with tilapia fish meal and moringa leaf flour. The research design used was Research and Development (R&D) with a Completely Randomized Design (CRD), using four treatments and two replications. The selected formula is determined based on the average value of acceptability of color, aroma, taste and texture. Analysis of protein content using the Kjeldahl method. There was a difference in the acceptability (preference for color, aroma, taste and texture) of cookies fortified with tilapia fish meal and moringa leaf flour compared to the control formula. The selected formula based on the average value of color, aroma, taste and texture was formula F3 (87g wheat flour, 6g tilapia fish meal and 2g moringa leaf flour). The selected formula, namely formula F3, contains protein per 100g, 2.85g higher than the control formula (F0). It is necessary to analyze macronutrients and other micronutrients so that the entire nutritional content of cookies can be known