Results 251 to 260 of about 3,740,797 (303)
Some of the next articles are maybe not open access.
Journal of Food Science, 1974
Some chemical and physical factors were evaluated for their effects on stability of betanin in model systems and in beet juice. Results indicate that the stability of betanin color is pH sensitive and generally is less than that of artificial dyes. The color of betanin is most stable between pH 4.0 and 6.0.
J. H. von ELBE +2 more
openaire +1 more source
Some chemical and physical factors were evaluated for their effects on stability of betanin in model systems and in beet juice. Results indicate that the stability of betanin color is pH sensitive and generally is less than that of artificial dyes. The color of betanin is most stable between pH 4.0 and 6.0.
J. H. von ELBE +2 more
openaire +1 more source
Color and Color Stability as Alloy Design Criteria
JOM, 1980This paper addresses the problem of measuring alloy color and tarnish resistance. Several examples have been used to illustrate how both parameters can be quantified using a computerized spectrophotometer. Thus, design criteria can be formulated for future alloys based on these measurements. The indications to date are that alloy color tends to vary in
Randall M. German +2 more
openaire +1 more source
Stability of Color in‘Concord’Grape Juice and Expression of Color
Journal of Food Science, 1983ABSTRACT The experiment was designed to determine the influence of chemical additives, ascorbic acid and storage time on‘Concord’grape juice color. Adding low concentrations of CaSO 4 and SnCl 2 increased retention of color as measured
W. A. SISTRUNK, H. L. GASCOIGIME
openaire +1 more source
Stability of Phenylbutazone in Presence of Pharmaceutical Colors
Journal of Pharmaceutical Sciences, 1977The degradation of phenylbutazone was studied in the presence of lakes suitable for coloring the sugar coats of phenylbutazone tablets. The drug was degraded, in light, in the presence of erythrosine sodium. The degradation probably proceeds via singlet oxygen generated by the light-exicited dye. The degradation may be important in some quality control
R, Baugh, R T, Calvert, J T, Fell
openaire +2 more sources
Color and Color Stability of Stone
1997The color of structural and monumental stone has challenged the architect for the most effective and harmonious appearance in architectural design since ancient times. The utilization of different color shades of stone has given new life to many existing structures.
openaire +1 more source
Color stability of provisional prosthodontic materials
The Journal of Prosthetic Dentistry, 2004Discoloration of provisional prosthodontic materials may result in patient dissatisfaction and additional expense for replacement.The purpose of this study was to determine the color stability of 5 provisional prosthodontic materials before and after immersion in distilled water or coffee for 20 days or exposure to ultraviolet (UV) light for 24 hours.A
Chow, TW, Chu, FCS, Chai, J, Sham, ASK
openaire +4 more sources
Color stability of provisional materials in vivo
The Journal of Prosthetic Dentistry, 1991Color stability of provisional restorations is an important quality of the resin used, particularly for extensive reconstruction over a long period of time. This study evaluated the in vivo discoloration of seven resins over a 9-week period. Resin specimens were prepared and placed in the facial flange of maxillary complete dentures and the lingual ...
J H, Koumjian, D N, Firtell, A, Nimmo
openaire +2 more sources
Journal of the American Ceramic Society, 1935
ABSTRACT A series of frits in which the ratio of boric oxide to sodium oxide was varied was milled with various color oxides and the stability of the color was noted at different temperatures. It was found that a frit having a boric‐oxide content in excess of the sodium‐oxide content was preferable.
openaire +1 more source
ABSTRACT A series of frits in which the ratio of boric oxide to sodium oxide was varied was milled with various color oxides and the stability of the color was noted at different temperatures. It was found that a frit having a boric‐oxide content in excess of the sodium‐oxide content was preferable.
openaire +1 more source
Stability and Enhancement of Berry Juice Color
Journal of Agricultural and Food Chemistry, 2004Attractive color is one of the main sensory characteristics of fruit and berry products. Unfortunately, the color of red juices is unstable and easily susceptible to degradation, leading to a dull and weak juice color. This study was designed to investigate the color stability and copigmentation of four different berry juices enhanced by phenolic acids
Maarit J, Rein, Marina, Heinonen
openaire +2 more sources
Core Stability of Minimum Coloring Games
Mathematics of Operations Research, 2004In cooperative game theory, a characterization of games with stable cores is known as one of the most notorious open problems. We study this problem for a special case of the minimum coloring games, introduced by Deng et al. (1999), which arise from a cost allocation problem when the players are involved in conflict.
Thomas Bietenhader, Yoshio Okamoto
openaire +1 more source