Red Apple Research Articles

Chunking in Visual Working Memory: Are Visual Features of Real-World Objects Stored in Chunks?

Are visual features of real-world objects stored as bound units? Previous research has shown that simple visual features (e.g., colored squares or geometric shapes) can be effectively bound together when forming predictable pairs in memory tasks. Through a "memory compression" process, observers can take advantage of these features to compress them into a chunk. However, a recent study found that visual features in real-world objects are stored independently. In the present study, we explored this issue by using drawings of fruits as memory stimuli, presenting four pictures of fruit in separate test trials in which we required observers to remember eight total features (i.e., four colors and four shapes). In the congruent trials, the color of the fruit matched its natural appearance (e.g., a red apple), while in incongruent trials, the color of the fruit mismatched its natural appearance (e.g., a red banana). We paired the shape of the fruits randomly with a color (without replacement). According to chunking theory, if visual features of real-world objects are stored in a chunk, the highest memory capacity should be accompanied by the longest response time in congruent trials due to an extra decoding process required from the chunk. We did find that participants had the highest memory capacity in the congruent condition, but their response times in the congruent condition were significantly faster than in the incongruent condition. Thus, observers did not undergo a decoding process in the congruent condition, and we concluded that visual features in real-world objects are not stored in a chunk.

Luminosity, temperature, and substrates on the germination of Solanum capsicoides

Solanum capsicoides, commonly known as red soda apple, is a little-studied species with phytotherapeutic characteristics of interest to the pharmaceutical industry. However, little is known about its agronomic characteristics. Therefore, this study aimed to assess the effect of light, different temperatures, and substrates on the germination of S. capsicoides seeds. The study consisted of two experiments: Experiment I - Germination of S. capsicoides seeds under different wavelengths. The seeds were kept on Petri dishes covered with Germitest™ paper moistened with distilled water and exposed to the monochromatic, red, far-red, and dark wavelengths. The experiment was performed in a completely randomized design with four replications of 25 seeds. Experiment II - Germination of S. capsicoides seeds on different substrates and at different temperatures. The seeds were distributed according to six substrates: paper roll, on paper, between sand, on sand, on soil + sand + manure, and between soil + sand + manure. The seeds were also subjected to the constant temperatures of 20, 25, 30, and 35 °C and the alternate temperatures of 20-30, 20-35, 25-30, and 25-35 °C, characterizing a 6 x 8 factorial arrangement. Germination rate, germination speed index, and mean germination time were evaluated. Red soda apple seeds are classified as positive photoblastic, with the highest germination rate occurring at the temperature of 20-35 °C combined with on paper, paper roll, on sand, and between sand substrates.

The Crystalline Structure and Fibers of the Red Delicious Cultivar Apple Cellulose by TEM and AFM

The Crystalline Structure and Fibers of the Red Delicious Cultivar Apple Cellulose by TEM and AFM

Current Achievements of the Latvian Apple Breeding Programme

Abstract The commercial apple growing industry in Latvia has a lack of climate adapted modern cultivars. The Latvian apple breeding programme is targeted at cultivars adapted to the cool climate of Baltic countries and Scandinavia, with fruit quality and storage suitable for commercial production. Since 1989, scab resistance (Rvi6, Rvi5) donors are included in crosses. Several cultivars already show commercial promise — ‘Dace’, ‘Gita’, ’Monta’ (Rvi6) and the polygenic resistant ‘Laila’ and ‘Pure Ametist’. However, in 2020, the Rvi6 resistance was overcome in Latvia. Donors of polygenic scab tolerance may prove a better alternative. The most successful donors have been ‘Iedzēnu’, ‘Eksotika’, ‘Alesya’, and ‘Bohemia’. Marker assisted gene pyramiding was started, including markers linked to the resistance genes Rvi5 and Rvi6. Scab resistant cultivars ‘Edite’, ‘Felicita’, ‘Ligita’, and ‘Paulis’ show low susceptibility to Neonectria ditissima canker. To achieve high fruit quality and good storage, worldwide commercial cultivars are crossed with local adapted cultivars. Such crosses that have been registered include ‘Inta’, ‘Lora’, and ‘Saulesmeita’. Recent crosses for quality include ‘Honeycrisp’, where H-1-07-36 and H-1-07-42 show most promise. Improved biochemical content and flesh structure is one of the main targets. An additional line of breeding is aimed at ornamental and cider apples. The scab resistant Nr.19-97-154 (Cidross) was selected for cider. The red leaf columnar apple ‘Karlens’ and the compact red-leaf crab ‘Auce’ have been registered.

Evaluating the pH of Various Commercially Available Beverages in Pakistan: Impact of Highly Acidic Beverages on the Surface Hardness and Weight Loss of Human Teeth.

The objectives of this study were to investigate the pH of common beverages and to evaluate the effects of common acidic beverages on the surface hardness and weight loss of human tooth specimens. A total of 106 beverages were conveniently purchased from supermarkets in Karachi, Pakistan. Prior to evaluation, beverages were refrigerated or stored at room temperature in accordance with the manufacturers’ recommendations. Beverages were categorized into six groups: ‘Sports and Energy drinks’, ‘Water’, ‘Fruit Juices and Drinks’, ‘Sodas’, ‘Milk and Flavored Milk’ and ‘Teas and Coffee’. Using a pH meter, the pH of each beverage was measured in triplicate at room temperature. In addition, the influence of five highly acidic beverages on the weight loss and surface hardness of human tooth specimens was evaluated using gravimetric analysis and the Vickers hardness tester, respectively. ‘Sports and Energy drinks’, ‘Fruits Juices and Drinks’ and ‘Sodas’ were the most acidic beverage categories, with a pH range of 3.00–5.00. A total of 33% of beverages tested in this study were highly acidic (pH less than 4.00), 29% of beverages were moderately acidic (pH 4.00–4.99) and 31% were mildly acidic (pH 5.00–6.99). Significant weight loss was observed in all immersed specimens compared to control counterparts (p < 0.05). Similarly, for surface hardness, five highly acidic beverages (Red Bull, Pepsi, Apple Cidra, Tang Mosambi and Tang Orange) significantly decreased the surface hardness of specimens (p < 0.05). The pH levels of commonly available beverages in Pakistan are highly acidic, which may encourage loss of minerals from teeth; hence, affecting their surface hardness.

Inflammation and Invasion in Oral Squamous Cell Carcinoma Cells Exposed to Electronic Cigarette Vapor Extract.

Electronic cigarettes (eCig) represent a new avenue of tobacco exposure that involves heating oil-based liquids and the delivery of aerosolized flavors with or without nicotine, yet little is known about their overall health impact. The oral cavity is an anatomic gateway for exposure that can be compromised by activating myriad of signaling networks. Oral squamous cell carcinoma (OSSC) is a common malignancy affecting 30,000 people in the United States each year. Our objective was to determine the impact of eCig and nicotine on gingival OSSC invasion and their secretion of pro-inflammatory molecules. Gingiva-derived Ca9-22 cells and tongue-derived Cal27 cells were exposed to eCig vapor extract (EVE) generated from Red Hot or Green Apple (Apple) flavored eCig solution +/- nicotine for 6 hours. Isolation of protein lysates and collection conditioned media was done after treatment. Real-time cellular invasion was assessed using a RTCA DP instrument. Protein expression was determined using western blot. Compared to controls, we observed: elevated NF-kB, TNF-α, ERK, JNK, MMP-13 and cell invasion by Ca9-22 treated with Apple EVE; increased TNF-α and JNK by Ca9-22 treated with Red Hot EVE; and increased TNF-α and JNK by Cal27 cells treated with both Apple and Red Hot EVE. We conclude that eCig flavoring and nicotine orchestrated differential cell invasion and inflammatory effects. This study provides an important initial step in dissecting mechanisms of cancerous invasion and molecular avenues employed by OSCC.

The effect of pre-harvest treatment of calcium nitrate and iron chelate on post-harvest quality of apple (Malus domestica Borkh cv. Red Delicious)

Enhancing the nutrition of fruit trees and crops with chemical fertilizers is one of the most important tools to increase production and improve crop quality during the harvest stage. In East Azerbaijan, apples are grown on calcareous soils, and managing tree nutrition is a precursor to increasing fruit yield and post-harvest fruit quality. A factorial experiment was conducted in a completely randomized block design in a Red Delicious apple orchard to investigate whether the application of calcium nitrate (Ca(NO3)2) at 50, 100, and 150 g tree−1 and iron (Fe) chelate (6% Fe) at (10, 20, and 30 mL tree-1) to the soil are beneficial. The fertilizers were applied at three times during fruit development: stage of cell division in young fruit, stage of peak rate of cell expansion and starch accumulation, and stage of cell expansion and the beginning of starch decline. The addition of Ca(NO3)2 and Fe-chelate affected fruit yield and fruit traits in storage, including total carbohydrate, pH, phenol, ripening index (TSS/TA), TSS, TA, fruit firmness, and weight loss. Fertilizer application also altered the concentration of some mineral nutrients in leaves and fruits. There was an interaction between storage time × Ca× Fe on fruit firmness, total carbohydrate, TSS, pH, and TA fruit. Fertilization with Fe-chelate increased fruit Ca and leaf Fe. Overall, the combination of 50 g Ca(NO3)2 and 30 mL Fe-chelate is recommended for apple orchardists in this part of Iran.

The Effect of Pectin Branching on the Textural and Swelling Properties of Gel Beads Obtained during Continuous External Gelation Process

The aim of the study was to produce gel beads under continuous conditions. Pectins obtained from black and red currants and commercial apple pectin were used as the material. For the production of gel beads, a self-designed device was used. The designed device allows for the production of gel beads in a continuous process, the properties of which are similar to those obtained in the classic, batch process. Thanks to the device, it is possible to obtain a repeatable product while reducing the workload. The produced gel beads were tested for water absorption and textural properties. The water absorption of the obtained gel capsules is strongly influenced by the pectin chain structure. Pectin beads obtained from currant pectins have a less hard structure and are more sensitive to deformation than those from apple pectin. Shorter and more branched chains of currant pectin than apple pectin form gels with a delicate structure, which strongly absorbs water, and unlike apple pectin gel, it disintegrates. The results show that the use of raw material obtained from different sources allows for obtaining products with various properties, using the same method; moreover, the used device is fully scalable and can be used in large scale.

Performing encounters (and encountering performance) at Auckland Zoo

Performing encounters (and encountering performance) at Auckland Zoo

Light Induces Carotenoid Biosynthesis-Related Gene Expression, Accumulation of Pigment Content, and Expression of the Small Heat Shock Protein in Apple Fruit.

The coloration of the apple fruit (Malus × domestica Borkh.) depends on pigment content. Light stimulus activates a broad range of photosynthesis-related genes, including carotenoids. The effect of light on two red commercial apple cultivars, ‘Summer Prince’ and ‘Arisoo’ at the juvenile stage were examined. Apple fruits were either bagged to reduce light irradiation or were exposed to direct, enhanced sunlight (reflected). The pigment content and the expression of carotenoid metabolism genes in the peel and flesh of apple fruits were significantly different between the shaded and the reflected parts. These parameters were also different in the two cultivars, highlighting the contribution of the genetic background. Further, a combination of light and transient overexpression of carotenogenic genes increased fruit coloration and pigment content in the variety ‘RubyS’. Western blot analysis showed the expression of small heat shock proteins (smHSP) in lysates extracted from the reflected part of the fruits but not in the bagged fruits, indicating the activation of smHSP in response to heat generated by the reflected light. Therefore, the synergy between the genes and the environment dictates the color of apple fruits.

Adaptations that Disinter and Disobey Shakespeare

Adaptations that Disinter and Disobey Shakespeare William Shakespeare is a staple in every literary curriculum; his works are constantly being adapted into books, cinema, live theatre and even memes. All of these various lenses and mediums serve to resurrect and modernize Shakespeare. However, the repeated “disinterring” of Shakespear is not simply an attempt at fidelity or reverence, but rather purposeful disobedience. In attempting to re-envision what makes a good adaptation, my video parallels what Shakespearean adaptations are to the original plays. The video is a series of images that provide movement and visualization to accompany the voiceover; it adapts my thoughts to the visual medium, rather than solely lying on auditory delivery. Adaptation is a way of having fun with the familiar and subverting the viewer’s expectations. It is about making something new out of the old, which uniquely represents the creator. Each format has its advantages and disadvantages, and I use mine to show how adaptation is a form of creative and subjective self-expression. Modern technology is one way we can engage with his works; it gives us a broader understanding of the discourse surrounding it. In my video, I imagine the discourse surrounding Shakespeare like a seed that grows into a tree: it has its roots in the far past, but its branches reach today. Shakespeare is still relevant, and it is this constant and ever-growing discourse that brings together different perspectives, cultures and traditions. Ultimately, to re-envision his work is to make the canon and literary tradition vital, dynamic and meaningful. Works Cited Dragon_fang. “Isolated Flute.” CanStockPhoto, https://www.canstockphoto.com/isolated-flute-2521314.html. Accessed November 18, 2021. “Garden meadow ground natural.” Svgsilh, https://svgsilh.com/image/303857.html. Accessed November 18, 2021. “Gravestone Drawing.” ClipArt Best, http://www.clipartbest.com/clipart-pc5XaKrdi. Accessed November 18, 2021. “Laying down skeleton clipart.” Clipart Library. http://clipart-library.com/clipart/2029478.htm. Accessed November 18, 2021. Milkovasa. “Viola on a white background.” Shutterstock, https://www.shutterstock.com/image-photo/viola-on-white-background-musical-instrument-163205225. Accessed November 18, 2021. Nikand4. “Clarinet isolated over white background.” Dreamstime, https://www.dreamstime.com/photos-images/clarinet-isolated.html. Accessed November 18, 2021. Paradies, Mark. “Red apple core on a white background.” TapRoot. 12 September 2019. https://www.taproot.com/live-your-core-values-exercise-to-increase-your-success/red-apple-core-on-a-white-background/. Accessed November 18, 2021. Tatniz. “Saxophone isolated under the white background stock photo.” iStock. 10 June 2019, https://www.istockphoto.com/search/2/image?phrase=saxophone+trumpet+blowing+ska. Accessed November 18, 2021. “Tree Clip Art -Clip Art Black and White Tree.” NicePNG, https://www.nicepng.com/ourpic/u2e6e6y3a9i1u2w7_tree-clip-art-clip-art-black-and-white/. Accessed November 18, 2021. Walterbioltta. “Trumpet on a white background shooting sideways.” iStock, https://www.istockphoto.com/photos/trumpet-white-background-no-people. Accessed November 18, 2021.

English

Indiscriminate use of pesticides to boost agricultural produce and in public health to control pests has raised the emphasis on pesticide residue levels in foods. This study analyzed the pesticides residue levels in some common food crops consumed in Nigeria, and ascertained their suitability for human consumption. The samples were analyzed for the presence of 15 organochlorine and 10 carbamate pesticide residues using gas chromatography-mass spectrometry (GC-MS). The residual pesticides levels and hazard index in the different food crops were compared with WHO established maximum residual levels (MRL) for the pesticides. The results showed no detectable levels of pesticides in the yam samples. Beans samples, contained hexachlorobenzene and its median level (0.025 mg/kg) was greater than the MRL (0.01 mg/kg). A total of 14 (56%) different pesticides were detected in each of red and green apples, 10 (40%) in pepper and 3 (12%) in rice. The most occurring pesticides in the crops were propachlor, endosulfan-1 and hexachlorobenzene. The median pesticides contents in pepper were greater than their respective MRLs. Organochlorine pesticides are still being used in cultivation of crops, or in storage of food crops and also in some imported plant foods. Crop contents of pesticides found were below the estimated life time exposure (mg/kg/day) of 65 kg man as well as the hazard index of 1. This may pose no immediate risks to human health, but long term effects should be considered. Key word: Pesticide residues, food crops, maximum residual limit (MRL), harzard index (HI), gas chromatography-mass spectrometry (GC-MS).

Fruit Image Segmentation Using Teacher-Learner Optimization Algorithm and Fuzzy Entropy

To perform robust fruit image segmentation is a challenging task due to several variances in the varieties. Thresholding is one of the popular segmentation methods in recent times. The fuzzy entropy scheme has been mostly applied to image thresholding. Fuzzy membership functions are the major source for segmenting the image by fuzzy entropy and thresholding. In the proposed paper, the Teacher-Learner-Based Optimization (TLBO) algorithm is involved in searching for optimal threshold values combination for fruit image segmentation based on fuzzy entropy. The proposed scheme is performed on red apple, green apple, golden apple, guava, and orange fruit images. For comparison of segmentation results of the proposed scheme with existing approaches, PSNR and uniformity parameters are utilized. It has been observed that the performance of the proposed approach is more effective than GA (Genetic Algorithm), BFO (Bacteria Foraging Optimization), and HBMO (Honey Bee Mating Optimization) approaches.

Physicochemical and Antioxidant Properties in Varieties of Cashew Apple (Aacardium Occidetale L.)

Numerous researches have reported the health benefits of consuming fruits and vegetables which contain antioxidant properties. Cashew apple is crop native to Cambodia which rich has useful nutrients namely vitamins, minerals and sugar. The physicochemical properties and antioxidant activity of cashew apple were determined. Cashew apple varieties named Native Red cashew apple (NR), Native Yellow cashew apple (NY), M23 (M23), H09 (H09), and India varieties (Khmer local calling) (IN) were selected and analyzed for pH, total titratable acidity (TTA), total soluble solids (TSS), total sugar (TS), Reducing Sugar (RS), vitamin C, and total phenolic content (TPC) using standard methods. Significant different (p&lt;005) was observed in physicochemical properties and antioxidant activity of varieties cashew apple with content ranging from: pH (3.47-4.83), total titratable acidity (0.13-1.47%), total soluble solids (9.33-12.13 oBrix), total sugar (7.28-9.41%), Reducing Sugar (6.87-9.41%), vitamin C (124.13-321.94mg/100ml), and total phenolic content (221.38-325.30mgGAE/100ml). These research results have a potential nutritional properties of cashew apple fruits to food and nutrition security if promoted for utilization.

Zr-Based Biocomposite Materials as an Alternative for Fluoride Removal, Preparation and Characteristics.

The development of biocomposite materials used as adsorbents to remove ions in aqueous media has become an attractive option. The biomasses (base materials) are chemically treated and impregnated with metal cations, becoming competitive for fluoride-capture capacity. In this research, Valence orange (Citrus sinensis) and Red Delicious apple (Malus Domestica) peels were modified by alkaline treatment, carboxylation, and impregnation with zirconium (Zr). These materials were characterized morphologically and structurally to understand the modifications in the treated biomasses and the mechanism of fluoride adsorption. The results show changes in surface area and composition, most notably, an increment in roughness and Zr impregnation of the bioadsorbents. After batch experimentation, the maximum capacity of the materials was determined to be 4.854 and 5.627 mg/g for the orange and apple peel bioadsorbent, respectively, at pH 3.5. The experimental data fitted the Langmuir model, suggesting that chemisorption occurs in monolayers. Finally, the characterization of the bioadsorbents in contact with fluoride allowed the replacement of OH species by fluoride or the formation of hydrogen bonds between them as an adsorption mechanism. Therefore, these bioadsorbents are considered viable and can be studied in a continuous system.

Influence of Varying Fermentation Parameters of the Yeast Strain Cyberlindnera saturnus on the Concentrations of Selected Flavor Components in Non-Alcoholic Beer Focusing on (E)-β-Damascenone.

The diversification of beer flavor is becoming increasingly popular, especially in the field of non-alcoholic beers, where sales are growing steadily. While flavor substances of traditional beers can largely be traced back to defined secondary metabolites, the production of non-alcoholic beers with non-Saccharomyces yeasts generates novel fruity flavors, some of which cannot yet be assigned to specific flavor substances. In a recently published study, besides pear, cool mint sweets, and banana-like flavor, distinctive red berry and apple flavors were perceived in a non-alcoholic beer fermented with the yeast strain Cyberlindnera saturnus TUM 247, whose secondary metabolites were to be elucidated in this study. The trials were carried out using response surface methodology to examine the fermentation properties of the yeast strain and to optimize the beer with maximum fruitiness but minimal off-flavors and ethanol content. It turned out that a low pitching rate, a moderate fermentation temperature, and an original gravity of 10.5 °P gave the optimal parameters. Qualitative analysis of the secondary metabolites, in addition to standard analysis for traditional beers, was first performed using headspace-gas chromatography with olfactometry. (E)-β-damascenone emerged as the decisive substance for the red berry and apple flavor and so this substance was then quantitated. Although (E)-β-damascenone is a well-known secondary metabolite in beer and this substance is associated with apple or cooked apple- and berry-like flavors, it has not yet been reported as a main flavor component in non-alcoholic beers.

RISK ASSESSMENT OF HEAVY METAL CONTAMINATION IN APPLES SOLD WITHIN AWKA METROPOLIS IN ANAMBRA STATE NIGERIA

The intake of heavy metals through fruit consumption is a food safety problem that severely impacts the health of consumers; so information about food intake and heavy metal concentrations in food products is required to estimate the potential risk it poses to the health of the population. The aim of this study is to estimate the potential risks caused by heavy metals to human health from exposure to Cd, As, Pb and Hg through the intake of yellow and red apple considering the age group and gender. The concentration of each of the metals was quantified by spectrometry of atomic absorption (AAS) and the health risk indices such as health risk index (HRI), the hazard quotient (THQ) and the probability of carcinogenic risk (CR) through the consumption of apple were estimated. The concentrations of the metals analyzed in the apple samples shows the following decreasing order: Cd &gt; Pb &gt; As and Hg. The health risk assessments obtained from the samples of apples are located within the acceptable and tolerable limits; however, the increase in the intake of heavy metals through consumption of apples purchased from the study area may increase the health risk potential of consumers. For this reason, it is recommended to carry out studies on the concentration of heavy metals in various fruits products, mainly those of high demand, to guarantee food security of the population.

Future flavours from the past: Sensory and nutritional profiles of green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) from East Arnhem Land, Australia

The green plum (Buchanania obovata), red bush apple (Syzygium suborbiculare) and wild peach (Terminalia carpentariae) all grow in remote East Arnhem Land, Australia and are eaten by the Yolŋu Aboriginal people who live there. These three fruits have had very little study at present by western food science and there is interest in their use as foods or food products to create sustainable Indigenous agribusinesses. The purpose of this study was to create a nutritional and sensory profile of each fruit. Results show that wild peach is a very good source of vitamin C with 2041 ± 192 mg/100g FW (fresh weight) and green plum is a very good source of folate, containing 118 ± 8 µg/100g FW as folic acid equivalents. All three fruit are good sources of dietary fibre, (green plum 9.5 ± 1.4, red bush apple 6.5 ± 1.0 and wild peach 8.6 ± 1.3 g/100g FW) and minerals and the green plum is a particularly valuable source of potassium (511 ± 22 mg/100g FW). Descriptive analysis of the fruit as whole or pieces of fruit, as a puree and as an ingredient (freeze-dried powder) in semolina and yoghurt describe the green plums flavour as sweet, tart and stewed apple and red bush apple as sour, raspberry, citrus, apple, sweet, floral, herbaceous and spiced tea. The unique sensory profiles and high nutrient levels indicate they could be used as future smart foods for diet diversity and future flavours in novel food products.

Multivariate optimization and comparison between conventional extraction (CE) and ultrasonic-assisted extraction (UAE) of carotenoid extraction from cashew apple

Carotenoids are an essential component of cashew and can be used in pharmaceuticals, cosmetics, natural pigment, food additives, among other applications. The present work focuses on optimizing and comparing conventional and ultrasound-assisted extraction methods. Every optimization step took place with a 1:1 (w:w) mixture of yellow and red cashew apples lyophilized and ground in a cryogenic mill. A Simplex-centroid design was applied for both methods, and the solvents acetone, methanol, ethanol, and petroleum ether were evaluated. After choosing the extractor solvent, a central composite design was applied to optimize the sample mass (59–201 mg) and extraction time (6–34 min). The optimum conditions for the extractor solvent were 38% acetone, 30% ethanol, and 32% petroleum ether for CE and a mixture of 44% acetone and 56% methanol for UAE. The best experimental conditions for UAE were a sonication time of 19 min and a sample mass of 153 mg, while the CE was 23 min and 136 mg. Comparing red and yellow cashews, red cashews showed a higher carotenoid content in both methodologies. The UAE methodology was ca. 21% faster, presented a more straightforward composition of extracting solution, showed an average yield of superior carotenoid content in all samples compared to CE. Therefore, UAE has demonstrated a simple, efficient, fast, low-cost adjustment methodology and a reliable alternative for other applications involving these bioactive compounds in the studied or similar matrix.

Nature Is Healing

Nature Is Healing