Pleasant Color Research Articles

Optimasi Website Sampurna Berkah dengan Framework Scrum Menggunakan Metode Agile untuk Meningkatkan Penjualan

Waste management has become a complex national issue in Indonesia, driven by population growth, economic expansion, and shifting consumption patterns. The Sampurna Berkah website, owned by Sidapurna Village, Dukuhturi District, Tegal Regency, was created to support an environmentally conscious community focused on recycling non-biodegradable waste. To effectively develop the information system for this website, an agile approach is essential. The Scrum framework is employed to enhance transparency, communication, documentation, and adaptability to change. This study aims to optimize the Sampurna Berkah website, which has existing issues such as a confusing user interface, unsuitable color combinations, and lack of responsiveness. Using the Agile Scrum method, stages like Product Backlog, Sprint Planning, Sprint Backlog, Daily Scrum, and Sprint Review were implemented. The optimization results show significant improvements, including a more user-friendly interface, better website responsiveness, and more visually pleasing color combinations, achieving the main development objectives.

INSTRUMENTAL COLOUR, TEXTURE AND SENSORY PROPERTIES OF PLJESKAVICA (TRADITIONAL SERBIAN MEAT PRODUCT) AFFECTED BY ADDITION OF FRESHLY EXTRACTED Allium ursinum L.

Pljeskavica is a traditional Serbian burger-type meat product that is also very popular across the Balkan countries. The use of natural supplements containing various bioactive compounds, such as wild garlic (Allium ursinum L.) extracts, has gained more importance in the last several decades and has promising results for the prevention of the processes leading to detoriation. The present study aimed to evaluate the influence of Allium ursinum L. freshly squeezed extract (FSAULE) on colour, texture and sensory attributes of raw and grilled pljeskavica during cold (10 days) and freeze storage (90 days). Control (CON) and three experimental treatments containing different concentrations of FSAULE were prepared – AUL1 (1.32 mL/kg), AUL2 (4.40 mL/kg) and AUL3 (8.79 mL/kg). Redness and yellowness of raw meat and backfat particles were not altered after the addition of different amounts of FSAULE throughout cold and freeze storage. Meat and backfat particles of raw AUL3 were significantly darker compared to CON and other AULs. The results of texture profile analysis indicate that the addition of different amounts of FSAULE did not alter instrumental texture properties. According to the check-all-that-apply analysis of sensory properties, AUL3 was mostly characterized by affirmative attributes – pleasant odour, taste, saltiness, softness, juiciness and ideal texture. The affirmative attributes that were not present in AULs, but were present in CON, were detected by a small number of consumers – from 2.8% (pleasant colour) to 15.0% (pleasant odour). Most consumers found that intense garlic odour (85.0%) and intense garlic-like taste (83.9%) were not present in either CON or AULs.

Development of Plant-Based Burgers with Partial Replacement of Texturized Soy Protein by Agaricus bisporus: Effects on Physicochemical and Sensory Properties.

This study aims to develop plant-based burgers with partial replacement of texturized soy protein (TSP) by Agaricus bisporus mushrooms at proportions of 5%, 10%, 15%, and 20%. The substitution was evaluated regarding its impact on the burgers' chemical composition, texture, color, cooking performance, and sensory properties. Chemical analyses showed a significant increase in moisture content starting from the 10% substitution level, contributing to improved juiciness. Protein content remained similar to the control until the 15% substitution level, while the fat content showed no significant variation among treatments. The texture profile indicated reduced hardness in burgers with mushroom enrichment, particularly at 5% and 10%, leading to a more tender product. Color analysis revealed a reduction in lightness (L*) and red intensity (a*) with increased mushroom levels. Sensory analysis showed that burgers with up to a 15% substitution level maintained consumer acceptance comparable to the control, with attributes such as "softness", "pleasant color", and "good appearance" positively correlated with consumer acceptance. The findings indicate that Agaricus bisporus mushrooms can be effectively used as a partial substitute for TSP in plant-based burgers, enhancing sensory properties without compromising quality. This substitution offers a promising approach to diversifying ingredients in plant-based products while maintaining desirable characteristics for consumers.

Effect of Air Classification and Enzymatic and Microbial Bioprocessing on Defatted Durum Wheat Germ: Characterization and Use as Bread Ingredient.

Its high dietary fiber and protein contents and nutritional quality make defatted wheat germ (DWG) a valuable cereal by-product, yet its negative impact on food structure limits its use as a food ingredient. In this research, DWG underwent air classification, which identified two fractions with high fiber (HF) and low fiber/high protein (LF) contents, and a bioprocessing protocol, involving treatment with xylanase and fermentation with selected lactic acid bacterial strains. The degree of proteolysis was evaluated through electrophoretic and chromatographic techniques, revealing differences among fractions and bioprocessing options. Fermentation led to a significant increase in free amino acids (up to 6 g/kg), further enhanced by the combination with xylanase. When HF was used as an ingredient in bread making, the fiber content of the resulting bread exceeded 3.6 g/100 g, thus reaching the threshold required to make a "source of fiber" claim according to Regulation EC No.1924/2006. Meanwhile, all breads could be labeled a "source of protein" since up to 13% of the energy was provided by proteins. Overall, bioprocessed ingredients lowered the glycemic index (84 vs. 89) and increased protein digestibility (80 vs. 63%) compared to control breads. Technological and sensory analysis showed that the enzymatic treatment combined with fermentation also conferred a darker and more pleasant color to the bread crust, as well as better crumb porosity and elasticity.

Technological research of syrup with dipyridamole

A new liquid dosage form with dipyridamole has been obtained. A 50 % fructose solution was selected as the auxiliary component. The flavoring agent was «Orange», and the coloring agent was an orange color. The resulting dosage form, i.e. syrup, has a pleasant color, taste, and smell. 0.5 % sodium benzoate was used as a preservative, which provided a bacteriostatic effect for 24 months. Purpose of the work: to develop an optimal technological scheme for the production of a syrup with dipyridamole, establish critical points, and justify the use of flavoring and coloring agents and preservatives. Materials and methods. An integrated approach, based on modern principles of drug development (ICH) and implemented by means of modern equipment and the necessary research methods, was used. When developing the original syrup dosage form of dipyridamole, chemical, physicochemical, technological, pharmacological, and microbiological research methods were utilized. Technological methods included the preparation of fructose syrup (50 %); then dipyridamole (0.325 %) was added to the intermediate product. Results. The introduction of dipyridamole into a liquid dosage form, i.e. syrup, is a promising way to expand the range of dosage forms (DF) of dipyridamole, represented only by film-coated tablets and a suspension for oral administration (Rosemont Pharmaceuticals Ltd, UK). Conclusion. The result of the research has been the production of syrup with dipyridamole. It was found that the best composition was based on fructose, which was superior in taste to sucrose and sorbitol. Flavoring agents «Cherry», «Orange», and «Cocoa» were added to sugar-based syrups. The «Orange» turned out to be the optimal flavoring agent.

Research on Color Design of Elderly Apartments

Aiming at the phenomenon of aging of the population and the change in family structure, we study the problems related to the independent living of the self-care elderly in apartments and the color design of the space. The article explains the definition of color psychology and analyzes the influence of color on the psychological and physiological aspects of self-care for elderly people in residential spaces. The article applies the principles of color psychology to the design of elderly apartments and explores the role of color in creating the atmosphere of the interior space. It is proposed to use color aesthetics and design rules to create a pleasant color space atmosphere, that and convenient for the elderly to live in the space color design scheme. This study can provide a theoretical reference for the design of living spaces for the elderly.

Bee pollen as a functional ingredient in bread: an exploratory study based on attitudes and expectations of Brazilian consumers

This study investigated consumers' perceptions of adding bee pollen to bread. An attitude questionnaire composed of 48 statements related to "general health," "light products," "natural products," "salty products," "food as a reward," "pleasure," and "food neophobia" was answered by the participants, who indicated their level of agreement with each statement according to a 5-point Likert scale, ranging from (1) "totally disagree" to (5) "totally agree." A check-all-that-apply (CATA) questionnaire was also employed to characterize 12 visual stimuli. The creation of stimuli was carried out using a factorial design, resulting in 12 images of bread. Three clusters of consumers were identified, each associating positive attributes with stimuli containing bee pollen, regardless of the health claim, while negative attributes were associated with stimuli without added pollen. The main positive drivers of liking were "I would buy," "attractive," "pleasant color," "healthy," "light," and "natural." On the other hand, the negative drivers of liking were "unattractive," "I don't like it," "I wouldn't buy," "hard," and "unpleasant color." This study provides valuable information for developing healthier bread using natural ingredients with bioactive compounds, such as bee pollen.

Study of quality indicators of sour cream products enriched with extracts of tea drinks

The decline in household income against the backdrop of rising food prices has led to a decrease in their demand. Among fermented milk products, the smallest deviation in purchasing demand can be noted for sour cream. It is possible to reduce the cost of this product line by producing sour cream products. The use of herbal prescription components in sour cream products allows you to expand their range, adjust properties, and give a functional focus. Tea extracts are used as natural dyes and flavors, structure-forming additives. Biologically active substances of tea raw materials and products of its processing exhibit various types of physiological activity: antioxidant, anti-inflammatory, antiseptic, antispasmodic, vasoconstrictive action, etc. To give sour cream products a pleasant color and improved taste properties, it is of interest to use extracts of green tea and hibiscus tea drink. Studies of the obtained sour cream products have been carried out. The mass fraction of the introduced extracts was determined by evaluating the total significance coefficient for the following indicators: harmony of taste; consistency; color. The optimal dosage of green tea extracts and hibiscus tea drink is 10%. Flavor components (a mixture of cinnamon and sugar), a stabilizer were additionally added to the composition of sour cream products. The products were stored at a temperature of 4±2 ºС, the organoleptic, physicochemical and microbiological parameters of the latter were studied. Viscosity studies were carried out in the control and test samples. It has been established that the samples of sour cream products have a high viscosity index, well restore the structure after mixing. Sour cream products with extracts of tea drinks can be consumed as an independent product, as well as a prescription ingredient for baked goods.

Влияние на показатели качества рыборастительных продуктов жирности рыбного сырья

The article presents data on studying the influence of the fat content in fish raw materials on the organoleptic parameters of fish and vegetable products (snacks) and their nutritional value. These data are of interest to devel-opers of new types of fish and vegetable products (snacks). During the research, the following stages have been highlighted: determining the chemical composition of fish raw materials, organoleptic evaluation of finished products, assessment of the nutritional value of the finished product. For the preparation of fish and vegetable products (snacks), tilapia minced meat with 1.5% fat and silver carp minced meat with 7.4% fat were used. Carrots and beets were used as additional ingredients enriching the product with vitamins, macro- and microelements, dietary fibers and giving it a pleasant color. Corn flour and Poltava groats were also used enriching the product with nutrients and giving elasticity to the fish and vegetable mass in the process of mixing and molding. To assess the organoleptic characteristics of the finished product, a 5-point scale was developed and a taste profilogram was built. As a result of the research, it was found that the fish and vegetable product (snack) from minced silver carp with fat content of 7.4% has a specific flavor, but has a higher crispness and a shiny surface. And that from minced tilapia with fat content of 1.5% actually has no specific fish flavor, but is less crunchy and has a pale surface. The fish and vegetable product with beetroot has a more pleasant saturated color than that with carrots. The energy value of a fish and vegetable product containing minced silver carp meat is 40% higher than that containing minced tilapia.

Influence of Cr2O3 Concentration on the Green Color of Flux Synthesized Emeralds Using the CIE1976 Color System

AbstractThe color of emeralds is predominantly influenced by the concentration of Cr3+. However, the evaluation of the trend of green color depth of emeralds, based on the practical single crystal synthesis with several instrumental analysis is not investigated in previous researches. Specifically, if the Cr2O3 content is controlled to be in the range of 0.2–0.4 wt%, then emeralds can be synthesized with the most esthetically pleasing color. Therefore, the effect of Cr2O3 concentration within the aforementioned range on the color of emeralds is studied using powder X‐ray diffractometry, digital microscopy, electron probe microanalysis, and micro‐spectrophotometry to understand how to achieve the most esthetically pleasing color. As a result, detailed behaviors relating to the absorbances, L*, a*, and b* values, and the relationship between the emerald crystal color changes and increases in Cr2O3 concentration are elucidated. Notably, the absorbance, L* and a* values change significantly when the Cr2O3 concentration is low (0.00–0.236 wt%). However, the changes in these values are moderate when the Cr2O3 concentration is higher (0.236–0.504 wt%).

West African Indigenous Design Patterns as a Source of Inspiration for Contemporary Ghanaian Textile Designs

The purpose of the study was to explore the possibility of generating contemporary Ghanaian textile designs from indigenous West African Design Patterns. Qualitative research design was adopted for the study. The data collection instrument was observation. Purposive sampling was used to select five (5) indigenous West African Design patterns which could be manipulated with CorelDraw to generate contemporary Ghanaian textile designs. The findings revealed that designs from selected indigenous textiles could be used as motifs and textures. Additionally the indigenous design patterns had aesthetically pleasing colour combinations that could be used in textile designing. The study concluded that indigenous design patterns from West Africa can be used to generate contemporary Ghanaian textile designs. It is recommended that textile designers in their quest to design should explore all possible or available themes, since there is a lot that can be derived from the unknown. Also other researchers (textile designers) should be encouraged to further investigate the possibility of generating contemporary textile designs from indigenous ones. Keywords: Contemporary textile designs, Ghanaian, Indigenous Design Patterns, West Africa. DOI: 10.7176/ADS/105-04 Publication date: May 31 st 2023

Total solution of a smart shade matching

Background/purposeThe simulated color of restorations plays an important role in improving patient satisfaction. The aim of this study was to test a new intelligent colorimetric solution using the Advanced Reflectionless Technology (ART) monitor and compare them using commercially available shade systems. Materials and methodsSix participants' right maxillary central incisors were tested with three devices, including the AUO Display Plus (Group A), a Canon single-lens reflex camera with eLAB's polar eyes filter (Group E), and the VITA Easyshade V (Group V). Each porcelain tooth was divided into three areas, and was assigned a CIELAB L∗a∗b∗ value by using the VITA Easyshade V. The original data were compared with the CIELAB L∗a∗b∗ obtained using the VITA Easyshade V. A prosthodontist compared the color of the porcelain veneers by eyes and gave the scores from 1 to 3. ResultsFor the ΔE, the three areas of Group A had the smallest differences between the color of the fabricated teeth and that of the original teeth. Colorimetric analysis indicated that Groups A and V did not differ much in the color of the three areas of the tooth. Groups E and A exhibited significant differences between the cervical third and middle third of the tooth, and Groups E and V exhibited significant differences between the middle third and incisal third of the tooth. ConclusionCompared with traditional monitors, ART is closer to real images in terms of color, contrast, and detail grayscale. Technicians are able to produce realistic and pleasing colors.

Texture-aware gray-scale image colorization using a bistream generative adversarial network with multi scale attention structure

Various methods based on deep neural networks have been proposed to generate color images from gray-scale images, meanwhile, Generative adversarial networks (GANs) are also gradually applied to image colorization. However, the existing methods are texture-unaware, resulting in dullish color and color bleeding artifacts in the output images. This paper attempt to integrate a novel texture-aware bistream GAN into the conventional encoder–decoder structure for image colorization. In this study, the proposed bistream feature extraction module (BSFEM) and the feature boosting module (FBM), extract the global and local features from two parallel encoders and fuse them via a novel hybrid attention structure, this novel structure could emphasize the importance of certain channels and locations of features that may potentially benefit image colorization. In addition, the texture colors can be better recovered though the proposed multi-scale feature attention module (MSFAM). The quantitative experiments demonstrate that, compared to the state-of-the-art approaches, the proposed method has improved the PSNR and SSIM metrics by 18% and 8% respectively. Moreover, the qualitative results show that this method is capable of producing visually pleasant color images especially in terms of recovering texture details and eliminating color bleeding along the edges. The source code and data are available online at https://github.com/JarryZang/Image-Colorization-.

IID-MEF: A multi-exposure fusion network based on intrinsic image decomposition

This paper follows the idea of divide and conquer to propose a multi-exposure fusion network for the unsupervised generation of high dynamic range-like images. We develop a new intrinsic image decomposition (IID) network based on our modified IID model to produce the reflectance, shading, and color components from source images, which respectively represent the texture structure, lighting condition, and visible color distribution of the imaging scene. Three fusion sub-networks are then designed to process these different components, producing pleasing images with rich structures, reasonable lighting, and suitable color. Specifically, we first develop a reflectance fusion network to integrate the reflectance components, in which an adaptive pixel-scale selection strategy is adopted to dynamically guide the network to preserve rich scene textures. Then, a shading fusion network with the adaptive global image-scale weighting strategy is designed to fulfill lighting adjustment, which can generate suitable illumination by defining the lighting adjustment as a game between the illumination of source images. Finally, we propose a color fusion network that embeds both pixel-scale and image-scale strategies, which can guarantee a pleasing scene color distribution with a specifically designed color fidelity loss. Extensive experiments demonstrate the superiority of our method over state-of-the-art methods in terms of texture integration, illumination adjustment, and color fidelity. Moreover, our method can be applied to fulfill tasks of the single low-light image enhancement and the single overexposed image correction with promising performance. The code is publicly available at https://github.com/HaoZhang1018/IID-MEF.

Unveiling the Multistep Electrochemical Desorption Mechanism of Cubic NiO Films for Transmissive-to-Black Electrochromic Energy Storage Devices.

Electrochromic smart windows offer dynamic control of sunshine and solar heat in modern architecture. Yet, how to obtain aesthetically pleasing color tuning states such as gray and black is a great challenge, and the corresponding desorption mechanism in electrochromism is still not well understood. Here, we report one transmissive-to-black NiO electrochromic film assembled by a facile and low-cost electrostatic spray technology, which achieves ultralarge optical modulation, high coloration efficiency, and remarkable energy storage capacity. By in-depth experimental analyses and the first-principle calculations, multistep electrochemical desorption mechanisms of OH- and electrochromic switching kinetics of the NiO film were unveiled. Additionally, the assembled NiO film-based smart energy storage indicator can visually display its energy storage level in real time. Our obtained NiO films and subsequent devices can serve as potential candidates in a broad range of innovative electrochromic applications including multifunctional smart windows, energy-efficient displays, energy-storage indicators, electronic labels, etc.

DBFNet: A Dual-Branch Fusion Network for Underwater Image Enhancement

Due to the absorption and scattering effects of light propagating through water, underwater images inevitably suffer from severe degradation, such as color casts and losses of detail. Many existing deep learning-based methods have demonstrated superior performance for underwater image enhancement (UIE). However, accurate color correction and detail restoration still present considerable challenges for UIE. In this work, we develop a dual-branch fusion network, dubbed the DBFNet, to eliminate the degradation of underwater images. We first design a triple-color channel separation learning branch (TCSLB), which balances the color distribution of underwater images by learning the independent features of the different channels of the RGB color space. Subsequently, we develop a wavelet domain learning branch (WDLB) and design a discrete wavelet transform-based attention residual dense module to fully employ the wavelet domain information of the image to restore clear details. Finally, a dual attention-based selective fusion module (DASFM) is designed for the adaptive fusion of latent features of the two branches, in which both pleasing colors and diverse details are integrated. Extensive quantitative and qualitative evaluations of synthetic and real-world underwater datasets demonstrate that the proposed DBFNet significantly improves the visual quality and shows superior performance to the compared methods. Furthermore, the ablation experiments demonstrate the effectiveness of each component of the DBFNet.

Optimizing the Surface Properties of Zirconium Implants with Germanium Coating

Background: zirconium (Zr) implants are known for having an aesthetically pleasing tooth-like colour Unlike the grey cervical collar that develops over time when titanium (Ti) implants are used in thin gingival biotypes. However, the surface qualities of Zr implants can be further improved. This present study examined using thermal vapour deposition (TVD) to coat Zr implants with germanium (Ge) to improve its physical and chemical characteristics and enhance soft and hard tissue responses. Materials and methods: Zr discs were divided into two groups; the uncoated (control) group was only grit-blasted with alumina particles while the coated (experimental) group was grit-blasted then coated with Ge via TVD. Field emission scanning electron microscopy (FESEM), energy-dispersive X-ray (EDX) spectroscopy, X-ray diffraction (XRD), atomic force microscopy (AFM), water contact angle test, and cross-hatch adhesion tests were then used for surface characterization Results: An XRD analysis of the Ge-coated Zr samples revealed the substrate while the FESEM results revealed a continuous coating with no cracks. The mean surface roughness and hydrophilicity of the Ge-coated Zr substrate was significantly higher than that of the uncoated Zr substrate (P≤0.01). The cross-hatch adhesion of all the samples was 0%, thereby indicating good coating adhesion. Conclusion: Therefore Coating Zr implants with Ge via TVD enhances its physical and chemical properties.

Synthesis and Evaluation of Eco-Friendly, Ambient-Cured, Geopolymer-Based Bricks Using Industrial By-Products

Geopolymer-based sustainable red mud bricks (SRMBs) were cast using industrial by-products under ambient curing. The ingredients used were red mud, fly ash, ground granulated blast furnace slag and alccofine, along with quarry dust and alkali activators as binders. This paper briefly presents the characterization, strength and durability studies conducted on SRMBs. The optimization techniques were used to fix the right mix proportions. The optimized mix proportion was identified as R45F40G10A05: 45% red mud, 40% fly ash, 10% ground granulated blast furnace slag and 5% alccofine. The compressive, flexural and split tensile strength of the ambient-cured specimens after 28 days were observed as 35.38 MPa, 6.4 MPa and 1.67 MPa, respectively. The results were analysed and validated by the finite element method using Analysis of Systems (ANSYS) software. The percentage of water absorption in the SRMBs was less than 6%, and it was an entirely efflorescence-free product with a pleasing appearance and colour. Fifty percent of the targeted compressive strength was acquired after three days of ambient curing. SRMBs are a green product casted by encapsulating industrial by-products into a functional building element. Thus, SRMBs are a suitable and alternative product to conventional clay burnt bricks.

Comparative metabolomics analysis in the clean label ingredient of NFC spine grape juice processed by mild heating <i>vs</i> high pressure processing

Not from concentrate (NFC) fruit juice is the crucial clean label ingredient for new-style tea-making due to its pleasant color and fresh aroma. Here, we compared the effects of mild heating (MH) and high pressure processing (HPP) on physicochemical characters and phytochemicals in NFC spine grape juice based on metabolomics analysis. Similar compound profiles are observed between HPP-treated and fresh juices. The richer phytochemical compounds comprised malvidin-3-<italic>O</italic>-glucoside, malvidin-3,5-di-<italic>O</italic>-glucoside, quercetin-3-<italic>O</italic>-rhamnoside, quercetin-3-<italic>O</italic>-glucuronide, catechin, caffeic acid, ferulic acid, procyanidin B1, procyanidin B2 obtained after MH treatment. Nine marker phenolics and two marker tripeptides (i.e., Glu-Val-Phe and Leu-Leu-Tyr) were identified to differentiate MH from HPP treatment, of which higher contents occurred in the MH group. Storage time experiments showed that the Glu-Val-Phe could serve as potential markers for monitoring storage of spine grape juice. These results provide new insights into the effects of processing on individual phytochemical changes and provide a guide for commercial application of production of spine grape NFC juice.

Study the presence of tetramethylthiuram disulfide residue in three selected microgreen species

Microgreens are tender leafy vegetables which are popular among consumers due to their pleasing colors, textures, flavors, and high nutritive values. Microgreens are generally consumed fresh and in relatively large portion sizes. Tender cotyledons of carrot, beetroot, lettuce, amaranthus, cabbage etc. are popular as microgreens among local consumers at present. All most all exotic vegetable seeds found in domestic markets are treated with fungicide (Thiram: Tetramethylthiuram disulfide) thus pose a health risk. Therefore, this study was conducted to identify the presence of fungicide residue in 3 microgreen varieties Amaranthus (Amaranthus viridis; var Red Thampala), Carrot (Daucus carota subsp. sativus; var New Kurodaand and Mungbean (Vigna radiata; var MI 5). Seeds were sawn at 125 g/m2 rate on trays with a coir dust medium and 30-36 LUX light was supplied continuously. Temperature, pH and RH of the growth medium were maintained at 28–30 °C, 5.5–6.0 and 90–95% while 70–78 % RH and 30–34 °C temperature were maintained as environmental conditions. Height at harvesting of 10 – 14 days old carrot and amaranthus microgreens were 7.5 cm while that of mungbean was 14 cm. Chlorophyll content and fungicide residue were analyzed in harvested microgreens and microbial growth of growth medium was checked. Amaranthuss and carrot had 1.1 CCI and mungbean had 2.4 CCI values as average chlorophyll contents at harvesting. According to FTIR analysis thiram presented only in carrot microgreens and further quantifications are on progress. Mean results of standard plate count of growth medium were 10 CFU/ml in amaranthus and 11 CFU/ml in carrot and mungbean.