Search results for "Color intensity"
showing 5 items of 5 documents
Wine Fermentation
2019
Currently wineries are facing new challenges due to actual market demands for creation of products exhibiting more individual flavors[...]
A solid colorimetric sensor for the analysis of amphetamine-like street samples.
2016
A solid sensor obtained by embedding 1,2-naphthoquinone-4-sulfonate (NQS) into polydimethylsiloxane/tetraethylortosilicate/silicon dioxide nanoparticles composite has been developed to identify and determine amphetamine (AMP), methamphetamine (MAMP), 3,4-methylenedioxymetamphetamine (MDMA) and 3,4-methylenedioxyamphetamine (MDA). The analytes are derivatized inside the composite for 10 min to create a colored product which can be then quantified by measuring the diffuse reflectance or the color intensity after processing the digitalized image. Satisfactory limits of detection (0.002–0.005 g mL−1) and relative standard deviations (<10%) have been achieved. The proposed kit has been successfu…
Optical system for automatic color monitoring in heterogeneous media during vinification processes
2019
Abstract Wine is one of the most important food products worldwide. However, the application of technologies to the winemaking process can improve. An RGBC optical sensor, used to measure color intensity and shade, was developed and tested in real environments. It is able to measure samples without filtering by offering the color intensity and shade of a filtered sample. Color intensity can be measured within the range of 1.5 and 9.5 color points with an approximate 3% error. The model for shade can be applied to red wines with an approximate 1% error. It can operate directly in cellars under real operating conditions. It avoids collecting samples, and filtering and measuring in a spectroph…
A Microassay for Measuring Glycogen in 96-Well-Cultured Cells
1996
Abstract This study describes a rapid, sensitive, and automated spectrophotometric enzymatic microassay that measures the intracellular glycogen of primary cultured hepatocytes and other cultured cells in 96-well plates and can be adapted for other samples that are transferred to these plates. The procedure involves in situ disruption of cells, followed by hydrolysis of glycogen into glucosyl units by fungal glucoamylase (exo-1,4-α- D -glucosidase, EC 3.2.1.3), and glucose determination with the glucose oxidase colorimetric method. The color intensity can be measured in conventional ELISA readers, and the data can be fed to an on-line computer for rapid processing. The advantages of this me…
Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing
2016
This study aims to investigate the physical, chemical, rheological and sensorial properties of six common mango (Mangifera indica) cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g. The highest significant value of sphericity was in Alfonse fruits (0.82), whereas the lowest value was 0.58 in Sinara fruits. The highest firmness value was 29.51 N in Sedeka fruits. The highest elasticity was 1.16 N/mm for Sukari fruits. The significantly color intensity chroma was recorded by Sinara, whereas the highest total color index (ΔE) was 88.41 for Sedeka mango cultivar. The significantly lowest pH …