Yellow Tone Research Articles

Enhanced Artificial Intelligence Methods for Liver Steatosis Assessment Using Machine Learning and Color Image Processing: Liver Color Project.

The use of livers with significant steatosis is associated with worse transplantation outcomes. Brain death donor liver acceptance is mostly based on subjective surgeon assessment of liver appearance, since steatotic livers acquire a yellowish tone. The aim of this study was to develop a rapid, robust, accurate, and cost-effective method to assess liver steatosis. From June 1, 2018, to November 30, 2023, photographs and tru-cut needle biopsies were taken from adult brain death donor livers at a single university hospital for the study. All the liver photographs were taken by smartphones then color calibrated, segmented, and divided into patches. Color and texture features were then extracted and used as input, and the machine learning method was applied. This is a collaborative project between Vall d'Hebron University Hospital and Barcelona MedTech, Pompeu Fabra University, and is referred to as LiverColor. A total of 192 livers (362 photographs and 7240 patches) were included. When setting a macrosteatosis threshold of 30%, the best results were obtained using the random forest classifier, achieving an AUROC = 0.74, with 85% accuracy. Machine learning coupled with liver texture and color analysis of photographs taken with smartphones provides excellent accuracy for determining liver steatosis.

First Insight into Lignin Valorization as a Promising Biopolymer for the Modulation of the Physicochemical Properties of Port Wine.

Lignosulfonate (LS), kraft lignin (KL), and organosolv lignin (OL) were evaluated as potential modulating agents of the physicochemical properties of Port wine at two different concentrations for 7 and 30 days. KL and LS demonstrated the ability to remove proteins and potentiate the anthocyanin concentration. LS reduced the tannin content and the interaction of salivary acidic proline-rich proteins with wine phenolic compounds. None of the lignin promoted a perceptible color change; however, the yellowish color of KL and OL at 100 g/hL contributed to an increase in the yellow tones of wines. Lignin improved wine aroma by reducing the amount of unwanted volatiles by 30% and increasing the content of ethyl esters associated with fruity aromas by up to 60%. The results suggest that lignin, especially LS, can be employed as a modulating agent, positively impacting wine's physicochemical properties. This valorization of a byproduct opens up new opportunities for the wine industry.

Evaluation of carrageenans extracted by an eco-friendly technology as source for gelled matrices with potential food application

Red macroalgae are considered an immense source of hydrocolloids (agar and carrageenan) that are gaining momentum in the food industry as an alternative to animal-based ones, like gelatin. This work evaluates carrageenans extracted from four different red macroalgae (Chondrus crispus, Mastocarpus stellatus, Sarcopeltis skottsbergii and Gigartina pistillata) by an eco-friendly process (hydrothermal extraction), for their possible employment as food additives considering purity requirements stated by the European Regulation. In general, carrageenans presented a suitable composition, although some sample presented lower sulfate content than 15 % and higher As content than 3 mg/kg, being only carrageenans from Chondrus crispus and Sarcopeltis skottsbergii appropriate for gelled matrices formulation. Different concentrations of hydrocolloids (1–5 %) and salts (0.1–1 M NaCl, CaCl2 and KCl) were evaluated to reach a desired consistency. Rheological behavior of said gels revealed a gel-like behavior, with G' > G” and practically frequency independency of the parameters. Overall, gels formulated with KCl achieved higher G' with maximum values of 100–1000 Pa, whereas the commercial gelled dessert (used as control) only achieved values of around 10 Pa. After 3 months of cold storage, all gels exhibited a strengthening of the gelled matrix, without water syneresis. The colorimetric parameters were also evaluated, showing higher inclination for red and yellow tones with modest lightness values (around 60 %). In this work, hydrothermally extracted carrageenans from Chondrus crispus and Sarcopeltis skottsbergii were assessed, laying the groundwork for further studies in this area.

Fatty Acid Profile and Physicochemical Properties of Moringa oleifera Seed Oil Extracted at Different Temperatures.

Moringa oleifera Lam. (Moringaceae) is a tropical plant native to India. It is widespread throughout the southern hemisphere, with great adaptability to high temperatures and water scarcity. Its seeds have a great amount of oil with a high content of oleic acid, quite similar to olive oil. Therefore, this study is focused on the extraction of oil from moringa seeds via an automatic screw press extractor at different temperatures (70, 100, 130, 160, 190, and 220 °C) and on the analysis of its acidity, acid value, peroxide value (PV), saponification value (SV), iodine value (IV), optical properties, and fatty acids profile. The results showed that the oil yield was 19 ± 3% regardless of the temperature applied. The oil was stable from the oxidative point of view, with a high acidity. Temperature extraction did not significantly affect the SV and the IV. However, the extraction temperature should be below 190 °C to obtain a translucent and luminous oil with light yellow tones. The oil contains high levels of unsaturated fatty acids, especially oleic acid (ω9) (up to 77.8%) and linolenic acid (ω3) (3.4%). On the other hand, behenic (7%), palmitic (6%), stearic (5%), and arachidic (0.2%) were the dominant saturated acids. The good properties of moringa oil make it a good, sustainable alternative to vegetable oils.

Biocontrol Strategy of Listeria monocytogenes in Ready-to-Eat Pork Cooked Ham Using Peptic Hydrolysates of Porcine Hemoglobin.

Listeria monocytogenes is a foodborne pathogen that represents a serious concern for ready-to-eat (RTE) meat products due to its persistence in production facilities. Among the different strategies for the control of this pathogen, the use of antimicrobial peptides derived from food by-products, such as slaughterhouse blood proteins, has emerged as a promising biocontrol strategy. This study evaluated for the first time the use of peptic hydrolysates of porcine hemoglobin as a biocontrol strategy of L. monocytogenes in RTE pork cooked ham. Pure porcine hemoglobin (Hb-P) and porcine cruor (P-Cru) were hydrolyzed using pepsin at different temperatures (37 °C for Hb-P and 23 °C for P-Cru) for 3 h. Then, the hydrolysates were characterized in terms of their degree of hydrolysis (DH), peptide population, color, and antimicrobial activity (in vitro and in situ) against three different serotypes of L. monocytogenes. Reducing the hydrolysis temperature of P-Cru by 14 °C resulted in a 2 percentage unit decrease in DH and some differences in the peptide composition. Nevertheless, the antimicrobial activity (in situ) was not significantly impacted, decreasing the viable count of L. monocytogenes by ~1-log and retarding their growth for 21 days at 4 °C. Although the color of the product was visibly altered, leading to more saturated reddish and yellowish tones and reduced brightness, the discoloration of the hydrolysates can be addressed. This biopreservation approach holds promise for other meat products and contributes to the circular economy concept of the meat industry by valorizing slaughterhouse blood and producing new antilisterial compounds.

Alterations in physico-chemical properties, microstructure, sensory characteristics, and volatile compounds of red pepper (Capsicum annuum var. conoides) during various thermal drying durations

Red pepper (Capsicum annuum var. conoides) is commonly used for dried pepper production in China, and the drying process, particularly the during duration, profoundly affects its quality. The findings indicate that prolonged exposure to high temperatures during thermal drying results in significant darkening, an evident decrease in red and yellow tones, and gradual transformation of the pepper's microscopic structure from granular to compact, along with 88% reduction in moisture content and 81% decrease in thickness. The capsaicinoid content increased, resulting in a 4.3-fold increase in spiciness after drying compared to that of fresh pepper. The pepper aroma shifts from fruity, choking, and grassy to herb, dry wood, and smoky. Compounds such as 2-Acetylfuran, furfural, 2-methylfuran, 1-methylpyrrole, 2-methylpyrazine, and 2,5-dimethylpyrazine exhibited positive correlations with drying time, whereas ethyl 2-methylpropanoate, ethyl butanoate, ethyl 2-methylbutanoate, ethyl hexanoate, and 3-methylbutyl butanoate showed negative correlations, indicating their potential as markers for monitoring thermal drying processes.

Standardization Of Rakik Maco By Ulakan Tapakis Padang Pariaman

It was found that the quality of Rakik Maco differed from one seller to another. Like Rakik Maco's texture, some are fragile, some are tough and hard, some are thin and some are thick. In terms of color, there is Rakik Maco with a golden yellow color and a brownish yellow tone. In terms of taste, some are savory and some are bland. In processing Rakik Maco, sellers usually measure the ingredients using glass and some only look at the texture and viscosity of the dough, so the resulting quality varies, both in terms of texture, taste, aroma and color. Food quality is very important for Rakik Maco sellers to pay attention to. To maintain product quality, it is necessary to have appropriate standardization regarding the materials used, tools used and the process of making Rakik Maco.The focus of this research is the standardization of the Rakik Maco recipe in Ulakan Tapakis, Padang Pariaman Regency, which includes the measurements of ingredients and tools used, the manufacturing process and product quality (shape, color, aroma, texture and taste). To maintain product quality, standardization is necessary. Standardization is carried out regarding materials, tools and manufacturing processes. The quality of Rakik Maco can be seen from several aspects such as: shape, color, aroma, texture and taste. The following are the results of the Rakik Maco quality test: Rakik Maco has a thin round shape, with the use of a mold that makes Rakik Maco uniform and neat, the color of quality Rakik Maco is packaged yellow, the aroma of Rakik Maco is created from the distinctive aroma of rice flour and supported by the aroma of turmeric leaves , Rakik Maco has a crunchy texture, and Rakik Maco has a savory taste.

The Effect of Carob Extract on Antioxidant, Antimicrobial and Sensory Properties of Bread

To improve the nutritional value of bread, as well as to satisfy consumers whose awareness of the importance of nutrition to preserve health is growing significantly, it is desirable to enrich bread and bakery products with functional components. Carob (Ceratonia siliqua L.) is an evergreen tree that is widely distributed in the Mediterranean region and belongs to the legumes group. As carob pulp contains a unique combination of polyphenolic compounds and dietary fibre, it can be a useful raw material for the production of enriched bakery products. In this work, the possibility of applying carob extract as a potential natural preservative and functional additive in the production of bread was investigated. With this aim, 0.5, 1.5, 2.5 and 3.5% of powdered carob extract (CP) were added to bread dough and the quality characteristics of the bread were examined. The microbiological quality of bread was significantly better in samples with the addition of CP, which was confirmed by the lower values of the total number of bacteria and the absence of the Bacillus cereus. The addition of up to 3.5% carob extract had no negative effect on the sensory quality of the bread. The brightness of the bread samples decreased (L*), while the proportion of the red tone (a*) increased, and the intensity of the yellow tone (b*) decreased with an increase in the proportion of CP. The amount of total phenols (0.27 mg GAE/g) for the sample with 3.5% CP in bread was significantly higher compared to the control sample (0.12 mg GAE/g). The total antioxidant activity also increased significantly with the increase in the proportion of CP. Therefore, the present study proves that powdered carob extract can be successfully included in the production of a healthy functional food.

Tin (Sn) Geochemical Mapping Based on a Fixed-Value Method: A Case Illustration in Gejiu Area, Southwest China

Geochemical maps play an important role in mineral resource exploration. There are three traditional methods for creating geochemical maps: the cumulative frequency method, the logarithmic interval method, and the Avg±k∗Std (where Avg and Std are the abbreviations of average and standard deviation, and k is a multiple of Std) method. However, with the increasing scope of the study area and cumulative data, the limitations of traditional methods, which depend on the amount of data, are exposed. A fixed-value method for Sn geological mapping is proposed to overcome the limitations of traditional methods. In the fixed-value method, Sn concentrations are divided into 19 levels on 18 fixed values ranging from 1 μg/g (corresponding to the detection limit) to 1000 μg/g (corresponding to the cut-off grade of Sn in hard rocks). The 19 levels are mapped in six color tones. The first to fifth levels are the lowest background areas in blue tones, which correspond to Sn concentrations ranging from the minimum to 3.4 μg/g. The sixth to ninth levels are high background areas in yellow tones corresponding to concentrations less than 10 μg/g, the 10th to 12th are low anomaly areas in pink tones less than 28 μg/g, the 13th to 15th are high anomaly areas in red tones less than 200 μg/g (corresponding to the placer cut-off grade), the 16th to 18th in gray tones less than 1000 μg/g, and the 19th level is in black corresponding to Sn ores with Sn concentration not less than 1000 μg/g. The fixed-value method along with three traditional methods was used to contour the Sn geochemical maps in the Gejiu area in Southwest China. The illustration results of the presented fixed-value method and three traditional methods for geochemical mapping of Sn are all feasible for Sn deposit exploration in the Gejiu area, Southwest China. Compared to traditional methods, the presented fixed-value method overcomes the flaws of traditional methods and is also more meaningful in geochemistry.

2bRAD reveals fine-scale genetic structuring among populations within the Mediterranean zoanthid Parazoanthus axinellae (Schmidt, 1862)

The zoanthid Parazoanthus axinellae (Schmidt, 1862) is a widespread coral species in the Mediterranean coralligenous assemblages where two morphotypes are found: Slender and Stocky, differing in size, color, and preferred substrate. Due to these marked differences, Slender and Stocky morphotypes were hypothesized to be two species. Here, we used 2bRAD to obtain genome‐wide genotyped single nucleotide polymorphisms (SNPs) to investigate the genetic differentiation between Slender and Stocky morphs, as well as their population structure. A total of 101 specimens of P. axinellae were sampled and genotyped from eight locations along the Italian coastline. In four locations, samples of the two morphotypes were collected in sympatry. 2bRAD genome-wide SNPs were used to assess the genetic divergence between the two morphotypes (1319 SNPs), and population connectivity patterns within Slender (1926 SNPs) and Stocky (1871 SNPs) morphotypes. Marked and consistent differentiation was detected between Slender and Stocky morphotypes. The widely distributed Slender morphotype showed higher population mixing patterns, while populations of the Stocky morphotype exhibited a stronger genetic structure at a regional scale. The strong genetic differentiation observed between P. axinellae Slender and Stocky morphotypes provides additional evidence that these morphs could be attributed to different species, although further morphological and ecological studies are required to validate this hypothesis. Our study highlights the importance of resolving phylogenetic and taxonomic disparities within taxonomically problematic groups, such as the P. axinellae species complex, when performing genetic connectivity studies for management and conservation purposes.Graphical Schematic overview of the main genetic structuring patterns observed in this study. Coral polyps were colored to intuitively associate the reader to Parazoanthus axinellae morphotypes, with orange tones being attributed to the Stocky morphotype, and yellow tones to the Slender morphotype. Bidirectional arrows represent gene flow between coral individuals, with the number and thickness of arrows corresponding to the intensity of gene flow rates. The red dashed line represents the potential reproductive isolation between Slender and Stocky morphs

Description and Overview of the Western Marsh Harrier Circus aeruginosus (Linnaeus, 1758)

The current study gives information about the Taxonomy, morphology, and migration routes of the Western Marsh Harrier Circus aeruginosus which is one of the most common raptors in Iraq's southern Mesopotamian marshlands. This review presented several topics related to the monitoring migration of this bird, Western Marsh Harrier Circus aeruginosus, its classification where it belongs to the order of Accipitriformes and the family of Accipitridae. It has been considered a native breeding resident in Iraq marshes ( specially south area ) and maybe in the wetlands part of middle Iraq , also it has been considered a migrant visiting Iraq in winter. It was once widespread in the Euphrates wetlands, and It bred in Hammar Lake and the marshes nearby Basra. The description of the bird, is a huge, hefty harrier with rather broad wings, larger than other European harriers. The male's feathers is mysterious reddishbrown and brighter golden streaks seen especially over the breast. A majority of the area around the shoulders and the head have a mild greyish-yellowish color. The rectrices, secondary and tertiary remiges are all absolute grey, contrasting with a brown color in the forewing and the black main remiges on their wingtips. About the female is nearly totally chocolatey brown. The upper parts of the head, throat, and the shoulders have a markedly brighter yellowish tone; These could be sharply delineated with quite contrasting. There are two major known migratory raptor routes in the western Palearctic, the first one is flyway from West African , Eurasian- to East African (named western of Black Sea), that connects northern Europe with western Siberia to Middle East which ends in the sub-Saharan Africa ,the second flyway from Western European- to the West African ( the Atlantic) , which raptors use.

E-eye and FT-NIR combined with multivariate algorithms to rapidly evaluate the dynamic changes in the quality of Gastrodia elata during steaming process

Gastrodia elata (GE) is traditionally subjected to steaming, and steaming duration plays a crucially important role in determining GE quality. This study examined the variations in bioactive components during the steaming process and proposed the utilization of electronic eye and Fourier Transform near-infrared (FT-NIR) spectroscopy for quality assessment. The findings revealed that the levels of parishin E parishin B, parishin A, and gastrodin initially rose and subsequently declined, while 4-Hydroxybenzyl alcohol exhibited a rapid decrease followed by stabilization. With prolonged steaming, the brightness of GE decreased, while the red and yellow tones became more pronounced and the color saturation increased. FT-NIR divided the steaming process into three stages: 0 min (raw GE), 0–9 min (partially steamed GE), and 9–30 min (fully steamed GE), and the partial least squares regression models effectively predicted the levels of five components. Overall, this study provided valuable insights into quality control in food processing.

Sequential inoculation of Torulaspora delbrueckii and Saccharomyces cerevisiae in rosé wines enhances malolactic fermentation and potentially improves colour stability

In rosé wines, colour influences consumer preferences and oenological trends. In this study, we propose an alternative approach employing Torulaspora delbrueckii (Td) as a biotechnological tool for colour modulation, coupled with its potential to enhance malolactic fermentation (MLF), necessary in certain rosé wines. Sequential alcoholic fermentations (AF) were conducted using Cabernet Sauvignon grape must, with inoculations of Torulaspora delbrueckii (Td) and Saccharomyces cerevisiae (Sc). Subsequently, different strains of Oenococcus oeni were employed to carry out MLF on the resulting rosé wines, allowing us to assess the impact of Td strains under these conditions. The formation of anthocyanins and pyranoanthocyanins depended on the specific strains of Td used, resulting in wines with varying hues, ranging from a more yellowish tone (Td + ScQ) to a bluish tone (Td + ScK1). Additionally, the performance of MLF displayed a positive synergy between Td and O. oeni, with outcomes varying depending on the strain combinations employed. In conclusion, this research highlights the potential of reducing total anthocyanins while maintaining a higher proportion of pyranoanthocyanins, offering an interesting technique for rosé wines with a lighter hue. This approach aligns well with evolving oenological trends, as certain regions prefer such rosé wine type

Eco-Friendly Multilayer Coating Harnessing the Functional Features of Curcuma-Based Pigment and Rice Bran Wax as a Hydrophobic Filler.

This work aims to highlight the multiple features shown by curcuma-based pigment and rice bran wax, which can be selectively employed as bio-based additives for the realization of multilayer wood coatings with multiple functionalities, harnessing the capabilities of the two environmentally friendly fillers, in line with current environmental sustainability trends. The role of the two green materials on the morphology of the composite layers was examined through observations employing scanning electron and optical microscopy, revealing a strong alteration of the film's appearance, both its color and reflectivity. Additionally, their influence on the paint's resilience was assessed by exposing the samples to UV-B radiation and consecutive thermal shocks. The coating displayed a clear and uniform change in color because of substantial curcuma powder photo-degradation but it remained exceptionally stable when subjected to thermal stresses. Moreover, the protective properties of the coatings were evaluated by conducting liquid resistance tests and water uptake tests, while the hardness and the abrasion resistance of the coatings were assessed to evaluate the effect of the additives on the mechanical properties of the coatings. In conclusion, this study showcases the promising joint action of curcuma-based pigment and rice bran wax in multilayer coatings. This combination offers vibrant yellow tones and an appealing appearance to the paint, enhances the surface's water-repellent properties, and improves the mechanical resistance of the coatings.

Determination of fruit characteristics of some fig genotypes (Ficus carica L.) obtained by selection breeding in the eastern Mediterranean region

Fig (Ficus carica L.) is a fruit species whose cultural history is old, what is making it related to the Ficus genus of the Moraceae (Mulberry) family. The study was conducted in Kahramanmaras and Osmaniye, that are located in the Eastern Mediterranean Region, in 2016-2022. Fig cultivation is extensive in that area and at the same time in the natural fig plantation regions. Pomological and phenological analyzes were carried out on 20 fig genotypes determined in the research. The fruit weight of the fig genotypes varied between 80.79 - 40.37 g, and the average peel thickness was between 3.79-2.28 mm. The highest soluble solids value is in the genotypes 46-OS-1 at 25%, whereas the lowest soluble solids value is in the genotypes 46-TR-9 and 80-DZ-2 at 17%, and the highest acidity value is 46-OS-3 at 0.37%. The Figs genotypes were divided into two main groups in terms of fruit shape: flattened spherical and round. All genotypes were either short or moderately necked apart from one genotype. The majority of genotypes were found in yellow tones, some in purple tones, and the color of the fruit flesh was mostly in amber tones in terms of the color of the fruit skin. As a result of the study, it was revealed that Kahramanmaras and Osmaniye provinces in the Eastern Mediterranean Region have fig natural distribution areas and new varieties can be developed by selection breeding in these localities.

High-power ultrasound bleaching technique for canola oil (Brassica napus L.): Pigments removal and quality parameters

Canola seeds (Brassica napus L.) are among the most commonly used seeds in Mexico for vegetable oil production. This is based on the high yield and content of polyunsaturated and monounsaturated fatty acids. During oil bleaching, it is important to maintain fatty acids in their cis configuration because of the health concerns associated with trans-fatty acid consumption. In this sense, the industrial processing parameters employed for this purpose present some limitations, such as high temperatures and long times, which may change the cis configuration to trans. In addition, the amount of bleaching clay employed for this process could be a source of contamination because it is disposed of after treatment. Therefore, the aim of this study was to develop a bleaching process for canola oil using high-power ultrasound (US). US processing was applied to nine treatments with different processing times (60, 75, and 90 min), clay percentages (1, 2, and 3%), and temperatures (60 and 80 °C) to determine the concentrations of chlorophyll a and b (µg chlo/100 g oil), carotenes (µg β-carotene/100 g oil), color (L*, a*, b*, C*, and h°), iodine value (g I2/100 g oil), and finally carrying out a spectroscopic analysis (ATR-FTIR and Raman). A conventional bleaching treatment (100 °C for 180 min, 3% bleaching clay) was used as a control. The results revealed that US treatments with 2% clay at 60 °C for 60 and 90 min eliminated most of the chlorophyll compounds (98%). However, in terms of carotenes reduction, these identical treatments exhibited a similar tendency to that of the control (approximately 30% decrease). These findings also affected the sample color, in which US treatments revealed chromatic coordinates that indicated yellow tones with chroma values that were more intense than those in the control samples. In terms of the iodine value, such treatments fulfilled the international standards for vegetable oils (90–100 g I2/100 g oil). Finally, the spectroscopic study revealed no trans configurations or the presence of different chemical compounds after US treatment, because neither of them presented typical peaks for those molecular configurations. In this regard, US can be a useful methodology for bleaching vegetable oils, helping to reduce time, and bleaching clay with similar pigment reduction results.

Study on a cationic agent-based salt-free reactive dyeing process for cotton knit fabric and comparison with a traditional dyeing process

Since the majority of reactive dyes only have a moderate affinity for cotton, significant amounts of electrolytes are frequently needed to cause tiredness. As a result, wastewater contains significant amounts of salt and dye, and the increasing salinity of the rivers has an effect on the delicate biochemistry of aquatic life. The aim of the study was to find a sustainable dyeing process for cotton knit fabric using EPTMAC (2, 3-epoxypropyl trimethyl ammonium chloride) as a cationic agent and comparison of the cationic dyeing process (salt free dyeing) with the regular dyeing process (dyeing with salt). For this purpose, cotton knit fabric samples were dyed with reactive dyes following salt free process and with salt. Afterwards, color fastness (wash and rubbing), spectrophotometric evaluation, bursting strength test, analysis of dye bath discharge water and Scanning Electron Microscope (SEM) image of the dyed samples were carried out. Moreover, water consumption was also evaluated for the both cationic and regular dyeing process. In terms of color fastness, cationized dyed fabric showed no change to a slight loss in depth (rating of 4–5) for both wash and rubbing fastness. From the spectrophotometric evaluation, it was found that cationized dyed fabric appeared darker and less yellowish tone. Moreover, in case of bursting strength, cationized black, hot pink, and light pink colored fabrics possessed bursting strengths of 287 kPa, 337 kPa, and 440 kPa, correspondingly. After analysis of dye bath discharge water, Biological Oxygen Demand (BOD), Chemical Oxygen Demand (COD), Total Dissolved Solids (TDS) value of regular colored water samples were 45%, 39%, 54% greater than that of cationized dyed water samples respectively. Cationized dyed water value for Dissolved Oxygen (DO) was 6.39 mg/l, which was within the acceptable limit. The SEM image asserted that the cationized colored samples had consistent dye dispersion, greater adhesion, and no dye anomalies. Considering water consumption, it was found that 37%, 27% and 23% less amount of water required for dyeing dark, medium and light shade of cationized samples due to fewer washes after dyeing and elimination of fixing steps. In addition of that, total cost of cationic dyeing process was less due to less chemical consumption, less utility use, shorter process time and less amount of dyes needed. Cationic dyeing process is a sustainable practice of dyeing cotton fabric with reactive dyes that offers numerous advantages when compared to the regular dyeing process with less cost consumption and low amount of environmental pollution.

Eco-friendly dyeing of fabric and wool yarn samples with Morus nigra leaf extracts

Morus nigra L. is a biologically important plant. In addition to the biological importance of the extracts obtained from its various parts, it is used as a material in various fields. In this work, dyeing properties of the cotton fabrics and the wool yarns with Morus nigra L. leaf extracts were investigated. In dyeing studies using Morus nigra L. leaf extracts, yellow tones were obtained in dyeing cotton fabrics, and green and yellow tones were obtained in dyeing wool yarns. Washing, rubbing and light fastness of dyed textile products were examined. According to the results, cotton fabrics showed better dyeing potential than wool yarns. As a result, Morus nigra L. leaf can be used as a natural dyeing agent in the dyeing of textile products.

Gemstone Colour Determination

The article describes the most important component of gemstones: their colour. The subject of the article is determination of the colour of diamonds with the most frequently encountered yellow tones of different saturation, fancy-colour diamonds as well as emeralds, rubies, and sapphires. For non-ambiguous determination of the colour of gemstones and elimination of human factor, the comparison method known in photometry, i.e., comparison of the colour of a given diamond with the colour of a reference sample is used. The article describes methods of determination of the colour of yellow-hue diamonds when assessing them visually, using reference colours: a set of diamonds. Information on colour groups of diamonds of different cuts used in Russia and the system of Gemological Institute of America (GIA) is provided. Fancy colours of diamonds are very variable and, therefore, they have no references such as the ones for yellow-hue diamonds. For evaluation of fancy colours, the Munsell Book of Colour is used. It includes 1600 colour samples on 40 maps each having its own colour hue. The samples are arranged in rows and columns: samples of the same row have the same brightness; samples of the same column have the same saturation. As the samples for determination of fancy colours of diamonds as well as emeralds, rubies, and sapphires plastic plates of different colours are used. The colours of the examined gems are compared to them. The article describes the methods of assessment of fancy colours of diamonds adopted in Russia. Nowadays, a software colour evaluation system is proposed by GIA to be used as an alternative to colour samples. Gemewizard software proposed by Izrael may identify 31 main colour tones. It reproduces each tone in six colour hues. Each hue is divided by six brightness levels. In general, this system allows us to determine 1116 colours of gemstones. The software approach had been already proposed previously but computer screens have different colour rendering, which is still the main hindrance for determination of gem colour by means of software.

Dyeing wool fabrics with Solanum lycopersicum (tomato) leave extract by using IR dyeing machine

The use of agricultural waste is becoming more common with the spread of awareness of sustainable life. In the present study, different concentrations (10 gr/L, 15 gr/L, 20 gr/L) of aqueous extracts were obtained from tomato (Solanum lycopersicum) leaves as agricultural waste and fabrics containing 100% wool were coloured with these extracts by using infra-red dyeing machine. Aluminium, iron and copper based mordants, which are frequently used in natural dyeing, were added to the extracts. After dyeing process, colours in alluring brown, green and yellow tones were obtained in the fabrics. According to the spectrophotometer measurements, colour yield (K/S) of the samples increased proportionally with increasing concentrations. Washing and rubbing fastness of the dyed wool samples were good, except for the samples dyed with iron-based mordant added extract.