Green Bottles Research Articles

E-Nose Quality Evaluation of Extra Virgin Olive Oil Stored in Different Containers

The degradation process of virgin olive oil (VOO) is related to storage time and the type of storage container used. The aim of this work is to explore the evolution of the VOO quality stored in different container types over a defined storage period in order to predict the organoleptic characteristics using a non-destructive technique such as the electronic-nose (E-nose). The “Picual” variety VOO was stored in different containers over a period of 21 months and monitored using sensory analysis, volatile compounds, and an E-nose. The panelists showed that oil stored in dark glass bottles and in green polyethylene bottles began to show defects after 12 and 15 weeks, respectively. However, oil stored in tin containers retained its quality throughout the 21 months studied. A total of 31 volatile compounds were identified, and the evolution of the volatile profile in the different containers during the storage period was studied. The E-nose data were able to classify oil quality by container using principal component analysis (PCA). Furthermore, the E-nose data combined with partial least squares (PLS) regression enabled the building of a predictive model to quantify sensory defect values (RCV2 = 0.92; RCV2 = 0.86), evidencing that this technique would be an appropriate screening tool to support a sensory panel.

Development of an irradiation equipment to accelerate the degradation of rosé wine in antique green and flint bottles

Flint bottles make rosé wines more attractive to the customers and, also, allow them to detect oxidation problems in the color of these wines. Nonetheless, transparent bottles do not protect wines from light. In this work, a device capable of accelerating the degradation of rosé wines using W lamps radiation for short times of exposure has been developed. This equipment has been used to accelerate the color photodegradation of rosé wines, allowing, thus, to identify which parameters can be used as markers of such degradation. The irradiation treatment applied to rosé wines bottled in different types of glass (Flint and Antique Green glass) influenced all the samples. However, the wines treated in Flint bottles displayed more important color variations, especially in color intensity (CI) and hue, than the wines treated in Antique Green bottles. These changes entailed a quality loss of rosé wines that can be appreciated with a naked eye. The yellow component of rosé wines treated in transparent bottles increased the detriment of the red and blue ones. Therefore, color parameters such as CI and a*, together with the total anthocyanin content, seem to be good markers of the loss of quality of rosé wines due to the light effects. The next step will be to find a physical, chemical or physical-chemical protection strategy that, when applied to transparent glass, allow to achieve the light-filtering properties of green glass bottles.

Meningkatkan Kemampuan Bahasa Inggris Dengan Penggunaan Lagu di Lingkungan V Kelurahan Sei Putih Barat – Medan Petisah, Sumatera Utara

This activity emerged from the inspiration and desire of the writers to improve the English language skills of students in the neighborhood where the writers live, namely neighborhood V, Sei Putih Barat sub-district, Medan Petisah District, North Sumatra Province, who basically still have difficulties in understanding the language. English, especially in the Vocabulary aspect, is why the authors held this activity with the hope that students will have good knowledge after participating in this activity. Community Service (PKM) is an integral aspect of community progress and sustainable development. By actively engaging in community-based initiatives, individuals, organizations and institutions contribute to addressing social problems, building trust and fostering social cohesion. This activity involved around 20 students ranging in age from 8 - 12 years. This activity will be carried out for around 3 days, namely 17 – 19 November 2022 with a duration of 90 minutes/session. The song titles used are (1) Hokey Pokey, (2) 10 little Indians, (3) Head shoulders knees and toes, (4) Bingo, (5) Good Morning, (6) ABC, (7) Old Mc Donald had a farm, (8) London bridge is falling down, (9) There was an old lady who swallowed a fly, (10) There was an old lady who swallowed a fly, (11) 10 green bottles, (12) If you 're happy and you know it. After carrying out this activity, the students showed an increase in vocabulary, it was seen that they were able to fill in the blanks to complete the song after listening to it several times.

TVARUS MOKINIŲ PATIRTINIS UGDYMAS(IS) STEAM MOKSLŲ PROJEKTE „OKSIDACIJOS BRĖŽINYS“

Applying a special technique, a pattern (tattoo) is created on the banana peel. The use of banana peels and other secondary raw materials creates a collage on the theme of nature conservation. In the course of the work, a new technology is tested - testing a banana peel with a toothpick and creating a pattern. The concept of "banana tattoo" is introduced and the phenomenon of oxidation is explained. Creating a sustainable collage on the theme "Let's protect hedgehogs" is an example of sustainable work, the details of which "return" to the second or third use and do not harm the Earth, and the photo of the collage remains and testifies to the children's work. Measures. Secondary raw materials: brown and green plastic bottles, cardboard box, leaflets, banana peel. Toothpicks, sand, gouache. Educational methods. Inclusive story, review of filmed documentaries, practical activities, group work, discussion. Learning strategy. I stage. Familiarity with the oxidation-reduction phenomenon (observation of cut fruit samples: just after cutting and an hour later, clarification of what happened during oxidation). Phase II. Perception of how real tattoos are done (review and discussion of filmed documentary). Stage III. Presentation of the necessary tools for the experiment (conversation-discussion about secondary raw materials, interpretation of the concept of sustainability). Stage IV. Creating a sketch of a drawing (writing a pattern on a piece of paper). Stage V. Performing an oxidation drawing (transferring the created pattern to the banana peel). Stage VI. Creating a collage: sandblasting, bottle cutting, letter cutting, preparation of a “hedgehog”, creation of a sign “Hedgehog Passage”, arrangement of banana peel-needles. Stage VII. Observation of the oxidation phenomenon on banana peels: after an hour, after 4 hours, after a day, etc. Stage VIII. Conclusion, reflection: sustainability, what is difficult, what is new, what I like and so on. Based on the activities, the film “The STEAM Challenge. Oxidation drawing (banana tattoo): https://www.youtube.com/watch?v=DBVWNAjgzG0 Purpose. Apply a special technique on the banana peel to create a pattern (tattoo). Using banana peels and other secondary raw materials to create a collage on the theme of conservation. Tasks of integrated subjects. Knowing the world/science - to look at the natural conditions under which the phenomenon of oxidation takes place, to give examples. Chemistry - get acquainted with the oxidation-reduction process on the banana peel. Art and technology - to learn new art techniques, to create a collage from secondary raw materials. Finish the work neatly. Civic education - to understand that it is possible to use secondary raw materials for a work of art and thus protect nature from pollution. Understand that oxidative drawing can be applied in various advertising, branding projects, marketing. Keywords: STEAM, oxidation drawing, banana tattoo, hands-on activities

Water in Green Bottles

In this hybrid piece, Ogundimu writes 18 short vignettes all connected through the theme of water. The water here has storytelling properties, and the piece interacts with the themes of family legacy and generational experience.

Nail Salon (봉선화 물 or Balsamina Water)

Nail Salon (봉선화 물 or Balsamina Water) Sara Son (bio) Ten stained fingernails later—afterthe twine, the balsamina lick, the magentamuddied paste. You woke the next day stainedthis side of orange, as your mother rolled green glass soju bottles on your calves. Whenyou first immigrated here, persuadedby the promise of Disneyland you knew fivewords: hello, thanks, sorry, bathroom, bye. Running vertical ridges on your nails (likelongitudes) drank the colored sap incapillary motion. Against gravity, againstdesire. Your mother travels ten thousand kilometers forward, seventeen hours backto lacquer the tips of a lady named Joan, jowlsstiffened smooth by a tapered syringe.In school, puncturing the aluminum hole of a juice box with a bent straw, you observedan overflow. Your fingers spilled over with stickyjuice. Up, up—motioned your teacher,pointing above at the cratered ceiling tiles that would sometimes drop eroding chunksof plaster cheese on your desk. Instead you heldthe carton over your head, the water of a fruit(maybe an apple) crying over you, not knowing that he meant to unbendthe straw, to tilt its craned neck upwards. [End Page 104] Sara Son Sara Son is a writer from Queens. She holds a BA from the Writing Seminars at Johns Hopkins University. Her writing has appeared in Smokelong Quarterly. She lives in Southern California with her husband and two dogs. She tweets, sometimes, at @saramjson. Copyright © 2022 University of Wisconsin Board of Regents

Plastic or not plastic? That’s the problem: analysing the Italian students purchasing behavior of mineral water bottles made with eco-friendly packaging

European Strategy for Plastics in a Circular Economy draws new shapes of economy in order to protect the environment and reduce marine pollution, GHGs and countries’ dependence on imported fossil fuels. The core of EU Strategy is also to try to transform the way plastic products are designed, produced, used and recycled in the EU. Italy is the first country in Europe and the second in the world for consumption of bottled water, with remarkable environmental impacts, from production to distribution. Starting from social science theory, this work aims to investigate consumers' behavior and the related factors that influence their behavior pertaining to the purchase of. mineral water bottles made with eco-friendly packaging, taking the student population of the University of Palermo as a reference sample. The work carries out an analysis by means of a fuzzy approach that is based on the evidence that the real world is so complex that it cannot be treated by means of clear rigid propositions. Findings show the presence of high sensitivity to pay for green bottles. This work further contributes to the existing research by emphasizing the crucial role of new marketing and policy plans based on the attitudinal, behavioral and socio-economic characteristics of consumers. Thus, this study delivers insights for policy-makers towards formulating favourable policies to increase sustainable firm processes and consumers’ green consumption within circular models.

Sistem Tertanam Berbasis PLC pada Simulator Pemberian Label dan Pemisahan Botol

Utilization of photoelectric and fiberoptic sensors equipped with a number of actuators have been integrated into an embedded system based on a programmable logic controller (PLC). The labeling mechanism is based on the detection of the photoelectric sensor due to the photoelectric effect, while the bottle separation process is based on the detection of the fiberoptic sensor for two different colors. The objectives of this research includes three things, namely (i) produce a simulator controlled by a PLC system with assisted the help of sensors and actuators, (ii) create a ladder-based program structure, and (iii) measure the performance of the embedded system based on the performance of sensors and actuators. The research methods are conducted based on the research objectives through three stages, namely (i) the assembly of the conveyor frame, installation of the entire device, and integrated wiring; (ii) providing a 64-bit CX-Programmer, determining algorithms, compiling ladder, and compiling and uploading the entire program structure; and (iii) synchronization conditions and readings of on-board sensors for activation of all devices in the output line, and measurement of the processing time of stamping and bottle separation assisted by a pneumatic system. The results of the system performance during the labeling process for green and red bottles were fifteen times each, as was the case with the bottle separation process for green and red bottles, fifteen times each. The performance of the system is based on the success rate during the labeling process of 100%, while the success rate during the bottle separation process is 73.33%. The unsuccessful separation of bottles by 26.67% occurred in green bottles. The general conclusion is that a fabricated embedded system can be used as a simulator for a mechanical system of labeling and separating bottles based on bottle color.

Discoloration of green PET bottles recycled with chemical agents by reactive extrusion

This study evaluates the effect of incorporating chemical agents with green polyethylene terephthalate (PET) bottles on extrudate color change and other properties. First, the best type of chemical agent that decolorizes recycled green PET bottles (RGPB) with good processability was determined. RGPB-chemical agent mixtures were evaluated, reducing, photoinitiator, or oxidant, where the best one turned out to be the oxidizing agent, a dicumyl peroxide. Then new mixtures of RGPB-oxidizing agent, dicumyl or benzoyl, were made in a reactive extrusion process employing a drying hopper to avoid hydrolytic degradation. The intrinsic viscosity, crystallinity, and color change of extrudates were determined. It was determined by SEM with EDS that the dye is possibly a chlorinated copper phthalocyanine. The final results show an increase in the intrinsic viscosity of the PET handling dicumyl peroxide, a partial whitening of the extrudates, and an increase in the crystallinity of the PET, which contributed to a decrease the hue and saturation of the green color of RGPB. Where the dicumyl peroxide present in mixtures with RGPB interacts with chlorinated copper phthalocyanine to produce phthalamide or phthalic acid, which are white.

A Study on the Nail Art Design of Andy Warhol's Works to Protect HUMAN NAIL DISASTER

Purpose: Today, people take care of their appearance and show their own various personalities, and even though nails are a small part of fashion, hair, makeup, and nails, They manage, care, and complete the overall style to protect their nails from nail disaster. There are many hairstyles, makeup, and fashion using pop art, but few works using nail art, and the goal of this study is to broaden the scope of nails by applying bright colors, pop culture, and repetition, the main characteristics of representative pop art artist Andy Warhol. Method: First, the theoretical background of Andy Warhol and nail art will be examined. Second, the life and features of Andy Warhol s work will be analyzed. Third, the concept and expression technique of nail art will be analyzed. Fourth, based on the above research, a nail artwork will be created utilizing Andy Warhol s work as a motif. A research method will be conducted revolving around a domestic thesis, specialized books and a pop-art nail art design will be presented by applying Andy Warhol s work. Results: Artwork 1 was drawn with the motif of Superman after Andy Warhol quit commercial design and started fine art. Unlike the previous ones, it was drawn by separating Superman s body and the word Puff and the full of smoke deliver a feeling of a great explosion. Artwork 2 is a work with a motif of Green Coca-Cola bot-tles, and several Coca-Cola, the symbol of the United States, is characterized by being arranged in the same size. Artwork 3 is a work inspired by Campbell Soup, a representative icon of popular consumer culture that anyone can purchase. Conclusion: Since nail art is an artwork in which everything must be expressed in a small part of the nail, the study found that design can be made even in a small space of the nail by applying the characteristics of Andy Warhol s work. In this attempt, nail art aims to expand the scope of nail art by increasing research on nail art design using pop art as well as nail disaster and protection.

Comparative Degradation Study of Free-Run Rosé Wine Under Accelerated and Typical Storage Conditions and the Influence of Antique Green and Flint Glass Bottles

Comparative Degradation Study of Free-Run Rosé Wine Under Accelerated and Typical Storage Conditions and the Influence of Antique Green and Flint Glass Bottles

Comparative Degradation Study of Free-Run Rosé Wine Under Accelerated and Typical Storage Conditions and the Influence of Antique Green and Flint Glass Bottles

Comparative Degradation Study of Free-Run Rosé Wine Under Accelerated and Typical Storage Conditions and the Influence of Antique Green and Flint Glass Bottles

Effects of light exposure on chemical and sensory properties of storing Meili Rosé wine in colored bottles

The changes of chemical compositions and sensory characteristics of Meili rosé wine in flint, antique green and amber bottles were studied under continuous illumination for 160 days in two light sources (white fluorescent light, UV light). The results showed that light exposure caused significant changes in free sulfur dioxide content, Fe(III):Fe(II) ratio and Malvidin-3-O-glucoside content, responsible for the accelerated color evolution of Meili rosé wine during bottle storage. Some notable aroma-related changes were also observed for sensory characteristics, particularly for wines in flint bottles, boiled-like odor and oxidized odor appeared. Bottle color played a key role in preventing rosé wine from light exposure, following the order: amber bottle > green bottle > flint bottle. Besides UV light, white fluorescent light did have negative effects on rosé wine quality, considering its ubiquitous presence and long-term exposure in practice. The underlying mechanisms related to photochemical reactions in wine were further discussed.

White wine light-strike fault: A comparison between flint and green glass bottles under the typical supermarket conditions

Abstract White wines from two vintages were bottled in green and flint glass bottles and stored under typical supermarket shelf conditions. Light-strike fault, colour changes, light and temperature exposure were monitored up to 50 days. In general, green glass bottles secured wine quality for the tested period. Only a few flint glass bottled wines developed a fault due to light-strike after 1–2 days of supermarket shelf life, but all developed the fault after 20–40 days; so we considered the possibility of two mechanisms causing the problem. Flint-glass bottled wines stored on the bottom shelf developed the defect only slightly later compared with the wines on the top shelf. Moreover, storing the wines in dark and cold after a period of exposure to light did not eliminate the fault, indicating that the defect is probably additive. Monitoring the amount of light to which wines are exposed could prevent the fault.

Front-Face Fluorescence Spectroscopy and Chemometrics for Quality Control of Cold-Pressed Rapeseed Oil During Storage.

The aim of this study was to test the usability of fluorescence spectroscopy to evaluate the stability of cold-pressed rapeseed oil during storage. Freshly-pressed rapeseed oil was stored in colorless and green glass bottles exposed to light, and in darkness for a period of 6 months. The quality deterioration of oils was evaluated on the basis of several chemical parameters (peroxide value, acid value, K232 and K270, polar compounds, tocopherols, carotenoids, pheophytins, oxygen concentration) and fluorescence. Parallel factor analysis (PARAFAC) of oil excitation-emission matrices revealed the presence of four fluorophores that showed different evolution throughout the storage period. The fluorescence study provided direct information about tocopherol and pheophytin degradation and revealed formation of a new fluorescent product. Principal component analysis (PCA) performed on analytical and fluorescence data showed that oxidation was more advanced in samples exposed to light due to the photo-induced processes; only a very minor effect of the bottle color was observed. Multiple linear regression (MLR) and partial least squares regression (PLSR) on the PARAFAC scores revealed a quantitative relationship between fluorescence and some of the chemical parameters.

Анализ ассортимента и качество оливкового масла

Abstract. Assortment falsification and low quality of expensive imported food products contribute to the development of mistrust on the part of consumers and, thereby, decrease their sales volumes, which impedes the expansion of sales markets and profit from sales. The aim of the research was to study the assortment and quality of olive oil sold on the commodity market. The studies used generally accepted test methods: marketing, organoleptic, physico-chemical, statistical. Results. It has been established that the assortment of olive oils is represented by 24 names of products: mainly unrefined by the production method, of Spanish origin, in green glass bottles of 0.5 l and 0.25 l, with a price range of 1 liter from 479.9 rubles. (trademark “Altera”) up to 1220 rubles. (trademark “Borges”). The labeling of the samples taken for testing of unrefined olive oil Extra Virgin Olive Oil of the “Borges” and “Sitia” brands and the refined Olive oil of the “Fillippo Berio” trademark was complete and complies with the requirements of current technical regulations. Consumer labeling of „Olivesco“ brand squeezed oil needs to be corrected in the name and composition of the products. The quality of consumer packaging, sensory and physico-chemical (relative density, refractive index, color number, acidity, acid and peroxide numbers) indicators were within the Russian and international standards. The best example of Extra Virgin Olive Oil can be considered “Sitia” brand products, which have confirmed their status of Protected Appellation of Origin (PDO). The scientific novelty of the research is to identify the quality of oils for compliance with the requirements of the international regulatory document – CODEX STAN 33-1981, REV.2-2003, developed by the Codex Alimentarius and adopted by the FAO / WHO International Commission.

Does bottle color protect red wine from photo‐oxidation?

Even if bottled red wines have an extended shelf life, they undergo several chemical changes, and producers are well aware of the importance of the packaging. However, there is a lack of research into the effect of light on their composition. Therefore, the storage conditions of a Sangiovese wines with respect to artificial light exposure (present/absent) and bottle color (transparent, brown, and green) were investigated. Thirty‐five chemical characteristics (physicochemical, UV‐VIS indexes, and volatile compounds) were recorded after 6 months of storage. Light exposure caused significant differences in total SO2 and a shift from red to yellow/orange color. For wines kept in transparent bottles, total red pigments, total phenol index, monomeric anthocyanins, copigmentation, chemical age, and some volatile compounds showed significant differences, depending on whether it was exposed to light or not. On the contrary, light exposure was found not significant for the wine stored in green and brown bottles, Finally, an overall increase in variability was found for light‐exposed wine in transparent bottles which could be considered, in itself, a measure of lack of quality.

Intellectual property law and parodies in the fashion industry

... 1. The culture of ‘fake’: Nowadays, wearing fake1 clothes is fashionable: ‘fake is a hype’.2 The fashion industry plays with this trend. Sometimes fashion companies even launch collections of ‘fakes’3 or parody their own logos themselves.4 Most of the time, competitors parody logos, preferably famous ones—for example, the North American designer Brian Lichtenberg’s tee-shirts, appropriating Hermès under the altered wording Homiès (Fig. 1), Céline in Féline, Reason’s tee-shirts featuring ‘Ain’t Laurent without Yves’ (Fig. 2) or taking over Chanel’s double C while incorporating the picture of a ghostbusters movie ghost in its centre,5 Abercrombie parody ‘Applecrumble’. My Other Bag’s bag using famous logos on one side of its bags and the My Other Bag trade mark on the other (Figs 3 and 4) or tee-shirts bearing the word ‘Smicard’ to parody Ricard.6 ... ... ... ... 2. Appropriation: from pop art to the ‘meme’ culture:7 In reality, trade mark appropriation is not a new phenomenon. It is closely linked with Pop Art culture and Andy Warhol who became famous for his artworks created using advertising images (example of the Campbell’s Soup Cans or Green Coca-Cola Bottles). This North American cultural movement, which made its reputation from irony,8 was recently subject to an exhibition at the Maillol museum9 in Paris. More recently,10 Mike Frederiqo twisted some leading fashion logos in his series of illustrations ‘Logos by Mike Frederiqo’.

Recruitment of oyster in artificial collectors on the Amazon macrotidal mangrove coast

ABSTRACT: The purpose of this study was to determine the moment of the year for the oyster recruitment and define the type of collector and environmental conditions that maximize recruitment. Collections were conducted, during 12 months, on Amazon Macrotidal Mangrove at two different sites: raft (point I) and mangrove (point II). In each location three types of collectors were used (1) transparent PET bottles, (2) green PET bottles, and (3) PVC sheets, each with three replicates. Spats were counted and measured at 45-day intervals, while the environmental data were measured every two weeks. Identification of oyster species occurred by genetic testing (multiplex PCR) by randomly selecting individuals by sampling. Results indicated spat capturing was significantly influenced by the collector type, location and period of collection (P<0.05, MANOVA) with significantly higher recruitment in the PVC collector (P<0.05, Tukey test). Oyster recruitment occurred throughout the year, suggesting that these individuals reproduce during all months; however, months with less rain and greater salinity were the best for spat collection, while the rainy period with lower salinity proved to be the best for individuals growth. The location in interaction with the environmental variables, mainly salinity, has a significant effect on the recruitment rate of spat and on their size, so that point II (mangrove) had the best results for recruitment and point I (raft) provided the spats of the largest size. Genetic identification verified two native oysters species (Crassostrea gasar and Crassostrea rhizophorae) in both points (I and II).

Effect of certain treatments to prevent or partially reverse the pinking phenomenon in susceptible white wines

Pinking is a phenomenon occurring in certain white wines produced under highly reductive conditions which occasionally develop a pink colouration when suddenly exposed to air. The pink colouration gives the impression of wine being stained with red grape pigments, but in fact the phenomenon is a transformation in the presence of oxygen of some specific phenolic compounds found in the susceptible varieties. In our experiments two white wines based on Sauvignon blanc and Chardonnay, respectively, were found to have a high potential toward pinking. This study evaluates the potential of certain treatments to prevent the development of pinking or to partially reverse it after occurrence. Treatments tested involved the addition of 20 to 40 mg/l ascorbic acid or 5 to 30 mg/l of catechinic tannin prior to bottling. Both types of treatments had the potential to prevent pinking, irrespective of dosage used, as long as a normal concentration of free SO2(above 0.8 mg/l molecular SO2) was maintained in the wines. Other treatments tested for bottled wines already developing a pink shade were the exposure of the bottle to UV light or the keeping in complete darkness, respectively. In the absence of any other pinking preventive measure both treatments proved to have a certain effect upon reversing the phenomenon. The UV light treatment shows more potential to reverse pinking than darkness and it may work even better on bottles with lower UV light filtering power (in this experiment Antique green glass bottles, with 70–80% UV reduction effect, were used). Differences among the responses of varieties are also present, with Chardonnay being less responsive to antioxidants than Sauvignon blanc. The parameters determined for the evaluation of pinking level are: Pinking potential index (PPI), proanthocyanidins (PAC), co-pigmented anthocyanins (Cp), polymeric pigmented anthocyanins (P) and total pigments (TP), as well as the absorbtion at 420 nm (for browning), 500 and 520 nm (for pinking), 620 nm (for blue shades).