Cream Color Research Articles

A clinical evaluation of a permanent hair dye designed to reduce allergic contact dermatitis and hair damage.

Permanent hair dye is the most commonly used anti-aging procedure used by both men and women. However, permanent hair dye can cause irritant contact dermatitis due to ammonia and allergic contact dermatitis due to paraphylenediamine (PPD). This research examined an ammonia-free and PPD-free permanent hair dye in 50 ethnically diverse females 21-91 years of age who were current users of permanent hair dyes. Subjects were patch tested prior to dyeing. Two dye sessions were undertaken at baseline and 2-6 weeks post-baseline depending on the dyeing habits of the subject. 50/50 subjects successfully completed the study with no incidence of allergic or irritant contact dermatitis. After 2 dyeing procedures, the dermatologists rated an 87% improvement in hair shine, 90% improvement in hair color, 88% improvement in hair moisturization, 87% improvement in hair porosity, and 88% improvement in hair combability. A MEA-based ammonia-free cream hair color without PPD or resorcinol was safe for use on the hair and scalp of females with diverse hair types and textures.

Pengaruh Perbandingan Terigu dan Tepung Sukun (Artocarpus altilis) Terhadap Sifat Fisiko-Kimia dan Sensoris Bolu Kukus


 
 
 In general, the raw ingredients for making steamed sponge is wheat flour, but nowadays it can be mixed with breadfruit flour to reduce the use of wheat flour. This study aimed to determine the effect of the comparison of wheat flour and breadfruit flour (Artocarpus altilis) on physico-chemical and sensory properties of steamed sponge cake and find out the comparison of wheat flour and breadfruit flour to obtain the best physico-chemical and sensory properties of steamed sponge cake. The experimental design used was Completely Randomized Design with the comparison treatment. The design used in this study was a Completely Randomized Design (CRD) with the treatment of the amount of wheat flour and breadfruit flour (100%:0%, 90%:10%, 80%:20%, 70%:30%, 60%:40% and 50%:50%). All treatments were repeated three times, resulting in 18 experimental units. The data obtained were analyzed with Analysis of Variance and if the treatment had a significant effect, then continued with the Duncan Multiple Range Test. The results showed that the addition of breadfruit flour had a significant effect on water content, ash content, protein content, fat content, crude fiber content, carbohydrate content, swelling power, scoring test for color, smell, texture, taste, hedonic test for taste and overall acceptance. A comparison of 70% wheat flour and 30% breadfruit flour produces steamed sponge cake with the best physico-chemical and sensory properties with the criteria of 34.04% moisture content, 0.84% ash content, 6.17% protein content, 3.73% fat content, 55.21% carbohydrate content, 3.53% crude fiber content, 65.80% swelling power and sensory properties of cream color and slightly like, the smell of breadfruit is weak and slightly like, the texture is slightly soft and slightly like, breadfruit taste is weak and slightly like, and overall acceptance is slightly like.
 
 

Hawkmoth pollination of the scented South African fynbos endemic Erica cylindrica Thunb. (Ericaceae)

The predictive power of pollination syndromes has been demonstrated for many South African plant species with specialized pollination systems, but has rarely been tested in the florally diverse genus Erica. Here we evaluate the hypothesis that Erica cylindrica is moth-pollinated, based on its tubular, pale, and strongly scented flowers. Pollinator observations revealed exclusive nocturnal flower visitation by several hawkmoth species, and assessment of pollen loads confirmed that two hawkmoth species carried Erica pollen grains on their proboscises. Floral scent showed no clear periodicity in emission, but was dominated by benzenoid scent compounds including benzaldehyde, benzyl alcohol, benzyl acetate, and eugenol that are known to elicit antennal responses in hawkmoths. The pale cream flower colour was characterized by uniform reflectance across the human-visible light spectrum and a small secondary peak in the UV region. The volume of nectar produced was small, but the intermediate sugar concentration and sucrose:hexose ratio of 0.7 are consistent with hawkmoth pollination. More than three-quarters of flowers in an inflorescence are oriented upwards, which is highly unusual among South African ericas but has been shown to be adaptive in other hawkmoth-pollinated flowers. Anther-ring disruption indicated that at least 62% of flowers received visits and was associated with pollen deposition in 68% of visited flowers, suggesting that visitors are effective pollinators. Our study provides evidence for hawkmoth pollination of an Erica species, a system hitherto rarely recorded in Ericaceae. Several floral traits are consistent with the hawkmoth pollination syndrome, but further work is required to confirm the functional significance of these traits and the level of specialization in this hawkmoth pollination system.

Inflammatory tinea capitis due to Microsporum canis transmitted from asymptomatic domestic cats

We report a case of Inflammatory tFiinea capitis due to Microsporum canis transmitted from asymptomatic domestic cats. Three of the patient’s Persian cats were revealed to be asymptomatically infected with M. canis and these isolates were confirmed to be same by using a microsatellite marker. We would like to emphasize that asymptomatic cats could be a source of infection of tinea capitis. Tinea capitis is a cutaneous fungal infection of the scalp that is common among children. It is mainly caused by Trichophyton tonsurans and Microsporum (M.) canis.1 M. canis is a dermatophyte fungus of which cats and dogs are natural hosts, which is easily transmitted to humans. A four-year-old girl with no immunodeficiency was referred to our hospital with a four-month history of erythematous lesions on her scalp. The lesions had gradually enlarged despite the use of antibiotics, oral, and topical corticosteroids. A physical examination revealed multiple erythematous lesions with hair loss, crusts, and pustules (Figure 1A). Potassium hydroxide examinations of the hair root and scales showed no fungal elements. A histological examination showed granulomatous inflammation (Figure 1B), histiocytes and a few multinucleated giant cells were present (Figure 1C). Periodic acid-Schiff and Grocott’s staining showed no fungal elements. Culturing of scalp scales obtained by tape stripping on Sabouraud Dextrose Agar at 25°C showed a cream color with a dense cottony surface (Figure 1D). The scraped specimen from the culture showed hyphae and spindle-shaped macroconidia (Figure 1E). The sequence of the internal transcribed spacer (ITS) region in the ribosomal RNA gene of the strain amplified with the ITS1 and ITS4 primer set2 was 100% homologous (698/698 bp) with that of the type strain M. canis CBS 217.69 (accession number MH859294.1) (data not shown). After 12 weeks of oral treatment with terbinafine (5 mg/kg/day), the hair regrew completely, although crusted erythema was observed (Figure 1F). Fungal cultures from domestic animals performed to estimate the route of infection resulted in the growth of colonies similar to patient isolates from three cats. The molecular biology of the strains was consistent with that isolated from the patient (data not shown). M. canis is classified into 20 genotypes by a combination of microsatellite markers. We attempted to classify this isolate using three primer sets, MS2, MS4, and MS7.3 Capillary electrophoresis did not result in a classification consistent with a previous report3; however, it showed that the peak positions of all isolates were consistent (Figure 1G), suggesting that the M. canis was transmitted from the domestic cats. We did not have a direct evidence that the case was kerion celsi caused by M. canis. However, M. canis grew on the tape stripping culture before treatment but not after treatment, suggesting that the M. canis on the scalp surface was probably pathogenic. Tinea capitis with inflammation mimicking scarring alopecia was reported and its clinical manifestation was similar to that of our case.4 We hypothesize that our patient had strong immunity to M. canis after the topical inoculation of the dermatophytes. There appear to be two routes of M. canis among cats via a pet shop for domesticated animals and via the outdoors in strays.5 Our patient’s Persian cats were purchased from a pet shop. However, the family had many cats and dogs, and they might have had contact with stray animals. A microsatellite marker analysis can be a useful method for tracing the route of transmission. None declared. Approval of the research protocol: No human participant was involved in this study. Informed Consent: The patient has provided informed consent for the publication of the images submitted with this article. Registry and the Registration No.: N/A. Animal Studies: N/A.

Isolation and characterization of halophilic strains from beef jerky

Beef jerky is a typically Brazilian food product that consists of adding salt (sodium chloride, NaCl) to bovine meat. Salt is used as main preservative when preparing jerked meat, however, certain species of microorganisms, known as halophiles, optimally develop in the presence of high salt concentrations, thus salty food may contain halophiles and cause undesirable alterations in the products. In this context, this study aims to isolate, characterize, and assess the growth parameters of halophilic strains isolated from beef jerky. Two halophilic strains were isolated: C11 strain, with cocci-shaped morphological features from white cream color, and V22 strain, with red pleomorphism. Both the lineages were gran-negative, catalase, and oxidase positive, with optimum growth time after 15 incubation days at 37 °C. The strains were neutrophilic, growing only at pH 7.0 and subjected to a 2x3 factorial experimental design to assess and optimize the growth of strains at different concentrations of NaCl, MgCl2, and yeast extract. We found that for both the optimal growth conditions, the studied variables ranged from 25 to 35 g L-1 of MgCl2, 5 g L-1 of yeast extract, but for NaCl, the C11 strain did not grow in medium containing 300 g L-1 (optimally at 200), while the V22 showed no growth in medium containing 100 g L-1 (optimally at 300). Therefore, the features of the isolates suggest that they belong to the Halobacteriaceae family.

Impact of two commercially available hair dyes on germination, morpho-physiology, and biochemistry of Cicer arietinum L. and cytotoxicity study on Allium cepa L. root tip

Contamination of agricultural land and surface water by personal care products and pharmaceutical constituents is a potential environmental threat. The active ingredients of personal care products are life-threatening for users. Present work highlighted the efficacy of the different components of two commercially available hair dyes (synthetic and herbal) on germination, morpho-physiological, biochemical parameters of Cicer arietinum, and cytotoxicity study by Allium cepa root tip. Different treatments such as T1 (control), T2 (cream colour rich), T3 (developer) (The ingredients T2 and T3 are from the same hair dye), T4 (an equal mixture of T2 and T3), and T5 (herbal dye) were considered to run this experiment. The results revealed that all the treatments improve germination with respect to control. Moreover, GSI data suggests that T2 showed the highest germination speed and T3 showed the lowest with respect to other treatments. But root lengths are severely affected by the treatments T3 (100% developer of synthetic hair dye), T4 (an equal mixture of T2 (100% cream colour rich) and T3), and T5 (100% herbal hair dye) with respect to control.T2 also showed the highest root tolerance of all treatments other than control. Similarly, one-way ANOVA results revealed that both fresh weight of roots (p ≤ 0.03) and shoots (p ≤ 0.03) are statistically significant among the different treatments. Moreover, both proline and root ion leakage are higher in the treatment T4 and T5 with respect to control, respectively. On the other hand, the cytotoxicity study highlighted that treatments T3 and T4 showed a higher level of aberration and significantly lower mitotic index compared to treatment T5. Therefore, finally, it may be concluded that both individual and combined forms of ingredients of hair dyes are toxic with respect to cell division and overall plant growth and development.

Optimasi Konsentrasi VCO Terhadap Stabilitas Fisik Facewash dan Uji Antibakteri Ekstrak Daun Kelapa Sawit (Eleais Guineensis Jacq.) pada Bakteri Penyebab Jerawat

Palm oil leaves (Elaeis guineensis Jacq.) is a waste from oil palm plantations which contain flavonoid, steroid, and alkaloid compounds that function as an antibacterial that causes acne. The purpose of this research was to identify determine the concentration of ethanolic extract of oil palm leaves which is effective in inhibiting acne-causing bacteria and to determine the best formulation that can produce a facewash base that fulfill the requirements for stability of the preparation according to SNI. Antibacterial test of oil palm leaf extract was using the pitting method against acne-causing bacteria. The results of the antibacterial test showed that the extract concentration of 75% had antibacterial activity against the growth of acne-causing bacteria. The facewash base was obtained by varying the VCO with concentrations of 17.5%, 20%, and 22.5%. The results of the evaluation of the facewash base formula for 28 days, namely F2 (20%) produced good characteristics and stability, namely a distinctive aroma, cream color, semi-solid form, pH 6,25 – 6,37, viscosity 0,904 -2,700 Pa.s, high foam stability. 89% - 100% and good homogeneity. The three base formulas have fulfill requirements for facewash according to SNI.

Morphological features of fruits, seeds and seedlings of <i>Aerva lanata</i> (L.) Juss. in the conditions of introduction to the Southern coast of the Crimea

The results of the study of the early stages of the ontogenesis of Aerva lanata (L.) Juss. in the conditions of introduction to the Southern coast of the Crimea are presented. Morphobiological signs of seeds, morphological features of fruits, seeds and seedlings were revealed. The fruit of A. lanata is a densely pubescent single-seeded box of a rounded shape from greenish to cream color. The morphometric parameters of the seeds have a very low level of variability (from 5 to 10%). On average, their length is 0.72 mm, width - 0.55 mm, and thickness - 0.40 mm. As a result of the research, the seeds were found to be of different quality. Immature seeds from red to dark brown are located mainly in the upper and middle part of the inflorescence. The marginal embryo is milky in color, covering the abundant perisperm in a semicircle, on average 1.55 mm in length and 0.16 mm in width. The seedlings are small lobe-shaped, petiolate light green 2 mm long and 1 mm wide. The hypocotyl is white 0.4 mm long. According to the method of distribution of diaspores, A. lanata refers to barochora plants. The coefficient of semenification was 36.2%.

Characteristics of Composite Flour (Biang fish Ilisha elongata and Sago) For the Development of Good Nutritional Food Products

Composite flour is a mixture of fish flour and sago flour to increase nutrition in food products. This study aims to increase the nutritional value of food products with sago flour as raw material. Composite flour from fish and sago flour were 0%, 2%, 4%, 6%, 8%, and 10% Biang fish to the amount of sago flour. The results of the research on fish flour Ilisha elongata showed a yellowish-white color with a whiteness degree of 75.8%. Fish flour has a yield of 28.9% with a fineness level on a 100-mesh sieve. The results show the characteristics of the composite flour of Biang fish and sago, respectively, the color of the flour was white-gray to cream color; having nutritional characteristics, respectively, the moisture content is 9.62%; 9.57%; 9.55%; 9.42%; 9.26%, and 9.20%. The protein content was 0.25%; 3.58%; 4.09%; 4.99%; 5.98%, and 6.39%. The fat content was 0.41%, 0.24%, 0.29%; 0.37%; 0.40%; 0.42%. The ash contained 0.27%, 0.34%, 0.50%, 0.57%, 0.69%, and 0.76%. The carbohydrates were 89.45%; 86.27%; 85.57%; 84.65%; 83.67%, and 83.23%. The calcium content was 1130 mg/kg; 1901 mg/kg; 2687 mg/kg; 2770 mg/kg; 2827 mg/kg and 2869 mg/kg. The addition of fish flour can increase the nutritional value of composite flour made from sago flour and has the potential to develop nutritious food products.

N-[4-(phenyl telluro) butyl] phthalimide: Synthesis, spectral characterization, DFT studies and its complexes with mercury salts

• Synthesis of new tellurium containing phthalimide derivative (L) and its 3 new mercury complexes. • L and its complexes 1–3 were characterized by different spectroscopies. • Theoretical characterization of the ligand and 2 complexes was done. • MEP surface, ELF diagrams were obtained and FMO analysis was done. • Population analysis by Mulliken atomic charges was carried out. Reaction of N-[4‑bromo butyl] phthalimide) with C 6 H 5 Te − Na + (generated insitu ) under N 2 environment gives N-[4-(phenyl telluro)butyl] phthalimide ( L ) as a cream color solid. Interaction of the L with different mercury salts leads to the formation of three new 1:1 mercury complexes having the formula [HgCl 2 ( L )]( 1 ), [HgI 2 ( L )]( 2 ), Hg[(PP h 3 ) 2 ( L )](ClO 4 ) 2 ( 3 ). The identities of L and its complexes 1–3 were confirmed by physico-chemical and spectral (Elemental, FT-IR, ESI Mass, 1 H, 13 C, 125 Te{ 1 H}, 31 P{ 1 H} NMR and SEM) analysis. In complexes 1–3 , ligand L (Te, N, O 2 ) ligates solely through tellurium, adopting an unidentate mode of coordination. The ligand L, complex 1 and complex 2 investigated quantum computationally. Optimized structures of L, Complex 1 and 2 were calculated by using DFT. Vibrational modes were calculated and compared with the experimental vibrations. Calculation of 13 C and 1 H NMR was done and compared with experimental. MEP and Mulliken charges were also calculated computationally in order to determine reactive areas of L, complex1 and 2. Frontier molecular orbitals (FMO) analysis has done to obtain HOMO-LUMO gap.

Genetic Background of the Polish Primitive Horse (Konik) Coat Color Variation-New Insight into Dun Dilution Phenotypic Effect.

Only the blue dun coat color, produced by the action of the dun allele on the background of a black base coat, is officially permitted in the Polish primitive horse (PPH, Konik) breed, yet the population is not visually homogenous and various coat color shades occur. Herein, the molecular background of PPH coat color was studied based on genotyping of known causative variants in equine coat color-related genes (ASIP, MC1R, TBX3, SLC36A1, SLC45A2, PMEL17, and RALY). Additionally, screening for the new polymorphisms was conducted for the ASIP gene coding sequence and the TBX3 1.6-kb insert (associated with the dun dilution). We did not observe the champagne, silver, or cream color dilution variants in the PPH breed. A significant association (P < 0.01) was recorded for the genotype in TBX3 gene 1.6 kb in/del and the degree of dun coat dilution, demonstrating that the dominant action of the dun mutation is not fully penetrant. In addition to the effect of the 1.6 kb in/del zygosity, variants within the TBX3 insert were significantly associated with PPH coat color variability (P < 0.01), suggesting the presence of an additional allele at this locus. Finally, we identified a high frequency (35%) of genetically bay dun-colored PPH individuals that are officially recorded as blue (black base coat) duns. We propose that the difficulty in distinguishing these 2 phenotypes visually is due to an independent locus upstream of the ASIP gene, which was recently described as darkening the typical bay pigmentation shade.

Surface Analysis, Mechanical and Corrosion Behavior of Welded Steel in 1M HCl Corrosive Media with Epoxy/Alumina Coating

Asparagus roots were dried in four selected driers vacuum, fluidized bed, tray, and solar dryer at temperatures starting from 40 to 70 °C. The drying kinetics of asparagus roots was studied with the analysis of the influence of all stated drying conditions on the drying rate, dehydration ratio, rehydration characteristic, color characteristics, and energy consumption. With an increase in the temperature required for drying asparagus, there is an increasing trend of dehydration ratio (DR) and decreasing trend of drying time. The rehydration characteristics are found to be increases with a decrease in drying temperature from 70-60 °C but decrease with a further decrease in drying temperature from 60-40 °C. The energy consumption based on the drying conditions showed great thermal sensitivity and was found higher for low-temperature drying. The results of color characteristics (Chroma, hue angle, and ΔE) showed that the cream color of roots was relatively unaffected by drying. However, the brightness of roots was observed to be increased. Eleven thin-layered drying mathematical models were applied to experimental data of different drying conditions, and the model best describing its behavior was selected based on the coefficient of determination (R2), sum square error (SSE), and root mean square error (RMSE). All selected models give good fitting results (R2 &gt; 0.96) and found the cubic model as the most suitable model for all treatments (R2 &gt; 0.99).

Pigeonpea production constraints and farmers’ trait preferences in Malawi: implications for variety design

Pigeonpea Cajanus cajan (L.) Millsp. is the most important legume cash crop grown in Malawi. However, productivity is low due to biotic and abiotic stresses and socioeconomic constraints. The objectives of this study were to determine farmers’ perceived constraints to pigeonpea production and to identify the varieties and traits preferred by farmers in Malawi. A participatory rural appraisal was conducted in four major pigeonpea growing districts (viz. Chiradzulu, Mulanje, Thyolo and Zomba) in Malawi. Data were collected using a semi-structured questionnaire, focus group discussions and transect walks. ‘Mthawajuni’ was the most preferred variety grown by 45% of the respondents, due to its palatability and resistance to pod borers. The farmers identified insects, diseases, late-maturing varieties and small land holdings as the most important constraints to pigeonpea production in Malawi. Short cooking time, palatability, high yield, early maturity, long shelf-life, pest and disease resistance, large seeds and cream colour were the most preferred traits of the pigeonpea. The constraints experienced by farmers and their preferences for the identified traits should be considered as selection criteria during the breeding of new pigeonpea varieties in Malawi.

Induction of novel variants in Chrysanthemum morifolium through electron beam radiation

Un-rooted cuttings of chrysanthemum varieties Pusa Chitraksha, Pusa Anmol and Basanti were treated with Electron Beam (EB) radiation (20 Gy and 30 Gy) with an objective of inducing variability and evaluated at ICAR-DFR, Pune during 2020. A gradual and significant reduction in vital plant growth parameters was observed with increase in doses. Influence of EB radiation (at 30Gy) on plant height (-34.55%), plant spread (-28.60%), internode length (-39.04%), leaf length (-26.95%), leaf width (-29.28%), number of flowers per plant (-23.28%) and for flower diameter (-24.80%) in comparison to control was recorded. Delay in days to bud initiation and flowering at higher dose (30 Gy) were 13.47 days and 17.33 days, respectively over control. Among the varieties, Pusa Chitraksha was found superior for most of the vegetative growth and flowering parameters. However, it exhibited delay in bud initiation (95.80 days) and flowering (118.0 days). The trend is similar for other two varieties at higher dose. In the interaction effect (Variety x EB dose), plant height (17.00 cm) was very less in variety Basanti at 30 Gy dose. Flower diameter (3.26 cm) was reduced with increased EB dose (30 Gy) in Pusa Aditya compared to control (5.24 cm). Pusa Chitraksha exhibited variation in flower colour (Magenta to white/ cream colour) and Pusa Aditya produced red colour flower at 30 Gy. Based on the study, it can be inferred that Electron Beam at 20-30 Gy had potential to create variation in chrysanthemum.

Qualitative characteristics of the fungus Cyclocybe aegerita strains 2229, 2230, 2231 IBK under industrial cultivation conditions

Poplar mushroom is characterised by attractive fruiting bodies in terms of appearance and taste. Cyclocybe aegerita mushrooms are also known to contain unique substances, including proteins, polysaccharides, and aromatic substances with proven nutritional value and medicinal effects. However, the lack of a sound cultivation technology using available plant material limits the saturation of the domestic market with mushrooms of this species. Three strains of C. aegerita from the IBK National Collection of Agaricale Cultures of the Institute of Ecology and Natural Resources were studied for their potential introduction into commercial culture. It was determined that strains 2230 and 2231 have a vegetation cycle of 42 days compared to 46-64 days for the previously studied strains. The highest yield in the experiment was obtained for strain 2231, which ranged from 217 to 220 g per kilogram of a substrate over three cultivation cycles. The biological efficiency of the strains according to the results of the first wave of fruiting ranged from 20.2 (2229) to 60.4% (2231), which is consistent with the published data of other researchers. The appearance and parameters of the fruiting bodies of the strains, which differed in both the colour of the pileus and the size, were described in detail. Under microclimatic conditions of the experiment, strains 2230 and 2231 had a rich brown colour of pilei, while the formed fruit bodies of strain 2229 were distinguished by a pleasant milky cream colour. The largest fruiting bodies in terms of weight were obtained by cultivation of strain 2229 (7.5 ± 0.4 g), which is on average 2 g higher than the weight of mushrooms of other studied strains. The highest fruiting bodies were discovered in strain 2230 having a height of 91.0 ± 1.8 mm, which also had the widest pilei with a diameter of 29.5 ± 0.9 mm. The largest stem diameter, which reached an average of 10.8 ± 0.3 mm, was detected in the fruiting bodies of strain 2229. This study investigated the variability of morphological traits and identified trends in the number of fruiting bodies of a certain size in the total volume of collected mushrooms, which facilitates the design of packaging and marketing campaigns

Technological, physico‐chemical and sensory changes during cowpea processing into shô basi, a couscous‐like product from Sahelian Africa

AbstractShô basi is a traditional Sahelian couscous‐like product obtained essentially by dehulling and milling white cowpeas, granulating the moistened resulting flour, steaming, and sun‐drying the obtained granules. To comply with market demand and ensure continuous production year‐round, processors are simplifying and shortening the dehulling step. From full wet dehulling, they moved to partial dry elimination of cowpea hulls. Such a practice could have an impact on the comprehensive quality of shô basi. Therefore, this study evaluated the effect of the unit operations on physico‐chemical and sensory traits of cowpea during shô basi production. Six productions of couscous including full dehulling (FD) or partial dehulling (PD) methods were carried out. Production yield, color, proximate composition, phenolic compounds, degree of disintegration, and swelling were determined. Thereafter, the sensory traits of both shô basi were assessed. Although FD induced a higher dry matter loss than partial dehulling, the overall yield of shô basi production was not affected (p &lt; 0.05) by the method of dehulling implemented. The intermediate and end products from FD showed brighter cream color than those from PD. Irrespective of processing method, cowpea processing into shô basi affected significantly (p &lt; 0.05) protein, fiber, and polyphenol contents. In comparison with PD method, shô basi from FD variant had the lowest fat, mineral, and fiber contents. However, sensory traits of high quality of shô basi were preferentially associated to shô basi from FD method. Thus, this dehulling method should be promoted among consumers and thereby led to increased profitability of shô basi production and trading.

A new critically endangered slippery frog (Amphibia, Conrauidae, Conraua) from the Atewa Range, central Ghana.

Forty-nine years after the last description of a slippery frog, we describe a seventh species of the genus Conraua. The new Conraua is endemic to the Atewa Range Forest Reserve, central Ghana, and is described based on genetic, bioacoustics, and morphological evidence. Recent molecular phylogenetic and species delimitation analyses support this population as distinct from nominotypical C. derooi in eastern Ghana and adjacent Togo. The new species is sister to C. derooi, from which it differs ~4% in the DNA sequence for mitochondrial ribosomal 16S. Genetic divergences in 16S to other species of Conraua range from 412%. The new species is distinguished morphologically from its congeners, including C. derooi, by the combination of the following characters: medium body size, robust limbs, lateral dermal fringing along edges of fingers, cream ventral color with brown mottling, the presence of a lateral line system, indistinct tympanum, the presence of inner, outer, and middle palmar tubercles, and two subarticular tubercles on fingers III and IV. We compare the advertisement calls of the new species with the calls from C. derooi and find that they differ by duration, frequency modulation, and dominant frequency. We discuss two potential drivers of speciation between C. derooi and the new species, including river barriers and fragmentation of previously more widespread forests in West Africa. Finally, we highlight the importance of the Atewa Range Forest Reserve as a critical conservation area within the Upper Guinean biodiversity hotspot.

Epoxidation of Palm Olein as Base Oil for Calcium Complex Bio Grease

The development of palm oil bio grease aimed to substitute grease made from petroleum with a material that is more environmentally friendly. The enhancement of bio grease characteristics can be performed by chemical synthesis. This research aimed to obtain best mole ratio of palm olein and H2O2 in the epoxidation process, and to analyze the physical characteristics of the bio grease products. This process used acetic acid and H2O2 with mole ratio variations of olein and H2O2 of 1: 3, 1: 6, and 1: 9. The mole ratio was selected based on the analysis of iodine and oxiran numbers, which was then processed into bio grease with the addition of calcium stearate and calcium acetate. Epoxidized olein with a mole ratio of olein and H2O2 of 1: 9 was selected because it achieved the highest average oxiran number (0.99), the lowest iodine number (33.09), and it was based on ANOVA and LSD tests. The higher the oxiran number, the more epoxide compounds produced. Low iodine number indicated low unsaturation in fatty acids. The peroxy acid used in the epoxidation process reacted with unsaturated compounds, so that the lower iodine number in the epoxidized olein produced more epoxide compounds. Bio grease had a light cream color, density of 0.96 g/cm3, viscosity of 31,280 mPa.s, unworked penetration of 438 (0.1 mm), worked penetration of 443 (0.1 mm), dropping point &lt; 26°C, corrosion resistance of 2c and NLGI number 00.

487 NOTTINGHAM (N-ICE) CREAM-A MORE NUTRITIOUS, PALATABLE AND PREFERRED HIGH PROTEIN, VITAMIN D FORTIFIED VANILLA ICE CREAM-A STEP TOO FAR?

Abstract Introduction Oral Nutritional Supplement (ONS) drinks are commonly used to support nutritional intake in older people, however these are poorly consumed and frequently wasted. Fortified ice-cream offers a more acceptable ONS. Methods In collaboration with the University of Nottingham, Department of Food Sciences, we developed a high protein, vanilla ice cream (20 g/120 mL serving), fortified with vitamin D (400 IU)-Nottingham Ice (N-ICE) Cream. An anonymised Google consumer survey was untaken amongst older patients from the Nottingham Osteoporosis Patient Support group. We evaluated (on a rating scale of 1–10): Taste (1 unpleasant to 10 tasty), Mouthfeel (1 grainy to 10 smooth), Smell (1 unpleasant to 10 enticing), Appearance (1 off-putting to 10 inviting) and Colour (1 dull to 10 appealing) of the N-ICE Cream. Further comparison was made with an over-the-counter ONS drink Amyes Complete™ (similar in energy and protein content to N-ICE Cream). Results 32 participants completed the consumer survey. The mean (SD) age of the patients was 79.1 (4.5) yrs. The mean (SD) score out of 10 for Taste was 8.95 (1.02), Mouthfeel 9.14 (0.98), Smell 8.86 (1.06), Appearance 8.95 (1.12) and Colour 9.10 (1.14). Overall acceptability was 8.92 (1.18). 64% of the participants were able to consume all of the 120 mL tub, 22% ¾, 10% ½ and the remaining only ¼ (4%). 30/32 participants preferred the Taste, 29/32 Mouthfeel and 28/32 the Smell of N-ICE Cream, when compared to the ONS drink, and overall if given a choice, 30/32 (94%) of the participants preferred N-ICE Cream over the Amyes Complete™ ONS drink. The retail cost of Amyes Complete was £2.50 and 28/32 of the participants said they would be willing to pay the same amount for N-ICE Cream. Conclusion N-ICE Cream is highly acceptable, nutritious and preferred by the consumer group evaluated when compared to an ONS Amyes Complete™ drink.

Obtaining dry protein concentrates from secondary gelatin products

The article presents the investigation of the chemical composition of a collagen-containing broth obtained during gelatin production at the stage of defatting bony raw material. Collagen broth is a minor by-product from gelatin production. The aim of the research is to analyze the effect of the duration of the hydrothermal treatment of collagen raw materials on the concentration of high-protein broths by using spray drying. To carry out a set of experimental studies they used broth obtained by the method of hydrothermal treatment of bone at a temperature of 95±5°C for 90 to 180 minutes and its dry concentrate obtained later at the Mini Spray Dryer B-290 laboratory spray drying model (Buchi, Sweden). According to the research results, it has been revealed that the duration of the hydrothermal treatment affects the indicators of fat, protein, and dry matter content in broths. When being treated for 90 minutes, the dry matter content is in the range of 8,1 %, which is 46 % less than with a treatment time of 180 minutes. When the duration of the hydrothermal treatment of raw materials increases, the gelation time of the obtained broths reduces at temperature conditions of 4±2°C. After the spray drying process physicochemical parameters of the obtained dry collagen concentrates have been determined. In the dry concentrate the dependence of the indicator of the content of the mass fraction of protein on the duration of the hydrothermal treatment of broths is observed, the values range from 64,19 % to 82,89 %. The gelling capacity of all samples is high. The obtained dry concentrates are in the form of white to light cream color homogeneous powder.