Assessing the expectations associated with pharmaceutical pill colour and shape

Two experiments are reported in which people’s sensory, hedonic, and efficacy expectations associated with pharmaceutical pills of differing colour and shape were assessed. In Experiment 1, 101 participants from the USA viewed online photos of tablets having one of 7 colours and 3 shapes. The participants had to arrange the 21 tablets based on the expectations generated solely by the tablets’ visual properties. The results revealed that the colour of the tablets influenced expected bitterness, expected alertness, and expected efficiency in combating headaches, whereas the shape of the tablets influenced the expected difficulty of swallowing. In Experiment 2, the major findings of Experiment 1 were replicated while using a greater variety of colours, in 358 participants from China, Colombia, and the USA. Importantly, the results revealed some shared expectations across cultures, such as the high expected efficacy of white tablets in combating headaches, or the high expected difficulty of swallowing the diamond-shaped tablets. The results also revealed some differences among the three groups, such as that the colour of the pills influenced how difficult the Chinese participants (but not the other two groups) expected the pills would be to swallow. These findings clearly demonstrate that the differing colours and shapes of pharmaceutical pills set-up significantly different expectations which likely play an important role in terms of people’s subsequent experience.     

液闪效率示踪法校正效果的评价

本文评价了Aloka商品液闪仪效率示踪法dpm校正的效果。轻,中度猝灭校正效果理想,具有简便、实用和适用性广泛的特点。严重化学和颜色猝灭样品的校正结果分别随猝灭增加而向增大和减小的方向偏离,形成喇叭状曲线,文中对这一现象给出初步解释。     

Comparative study of the colorants monascus and cochineal used in the preparation of gels made with various gelling agents

The possibilities of using monascus to colour gels were studied by comparing it with cochineal. Gels were prepared with four gelling agents—carrageenan, gellan, gelatine and xanthan—and their colour was measured with a Hunter Lab colorimeter. The equations relating L^* and h with the concentrations of sugar [SU] and colorant [COL] were deduced, and it was found that [COL] had more influence on colour than [SU]. In general, for these four gelling agents the colour of monascus gels is orange-red and the colour of cochineal gels is purplish red. The gels made with xanthan were always the lightest, whether they were made with cochineal or with monascus.     

Addition of pectolytic enzymes: an enological practice which improves the chromaticity and stability of red wines

Summary The effect of the addition of four commercial pectolytic preparations on the visual characteristics (colour and turbidity) of red wines has been evaluated. The effect of both clarifying and colour extracting enzymes and the effect of different doses used, were evaluated and compared. All the red wines treated enzymatically, independent of the type of enzyme and dose, present chromatic characteristics which can be considered better than those of the control wines. Also, those wines treated with enzymes had greater stability during 2 years storage in bottles, in particular the turbidity was better than untreated wines.     

Nonenzymic browning during storage of white hard grape pekmez (Zile pekmezi)

Effects of storage period on hydroxymethylfurfural, pH and colour were studied in white hard grape pekmez (Zile pekmezi), a Turkish traditional product. Pekmez samples were stored at 20 °C for 8 months. Analysis of variance revealed significant differences in hydroxymethylfurfural, pH, L, a and b values (P<0.01) based on storage time.     

水包油型多彩涂料的生产及施工

介绍了水包油型多彩涂料的组成、各组份的作用、生产工艺路线和工艺参数的选择。对多彩涂料的施工机具和方法作了简单介绍。     

钼的高灵敏显色反应及其应用

本文提出了钼的高灵敏显色反应[Mo（Ⅵ）－SCN－Morin－BPR－Twwen80体系]和在测定微量钼的应用。研究了Mo（Ⅵ）、SCN、桑色素（Morin）、溴邻苯三酚红（BPR）和吐温80（Tween80）显色配位体系的特性，该体系的最大吸收峰为565nm，最佳酸度为0．10～0．35mol／LH2SO4介质中，摩尔吸光系数ε＝3．5×106L·mol(-1)·cm(-1)，在565nm波长处空白值最低。配合物的组成比为Mo（Ⅵ）：SCN：Morin－BPR－1：6：3（在Tween80存在下）。0～2．50μgMo(6 )／50mL范围内，服从郎伯－比尔定律。回收率为98％～102％。应用此法测定土壤和头发中微量钼，获得满意的结果。     

Use of ultrafiltration for preparing improved tomato pulp

The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.
Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced.