The aim of this research is to determine the process by which runoff draining parts of the UK uplands becomes discoloured. Recent increases in colour are perceived as a problem due to the frequency with which EC surface water directives are breached, to the increased cost of meeting standards, to an increase in consumer complaints, and due to the possible deleterious health effects of consuming coloured potable water. The work was conducted over the last four years, largely in the Upper Burn and Nidd valleys, north Yorkshire, and at the University of Leeds. Existing knowledge on the chemical nature and environmental genesis of coloured water is reviewed, and related to the chemical nature of coloured waters examined in this study. Analysis of water quality archives and direct monitoring of selected catchments was conducted enabling the spatial and temporal distribution of coloured waters to be determined. A tentative process theory was produced, and tested by controlled laboratory investigations. Coloured runoff is derived from Winter Hill soil, raw acid oligo-fibrous peat, and is most intense from areas with slopes < 5% and high drainage densities. The seasonal pattern of colour is highly regular, and is a product of rainfall and soil moisture deficit. Colour is strongly associated with discharge, and demonstrates the operation of a catchment flushing mechanism. Runoff is discoloured in a three phase process; colour production, solubilisation and removal. Colour is a product of organic decomposition, dependent upon microbiological activity, moisture deficit, temperature and peat structure. Solubilisation of colour is dependent upon solution pH, temperature, the chemical structure of organic molecules and the availability of iron. The removal of decomposition products, as colour, is strongly dependent on the moisture status of peat, and its ability to rewet after drying. The implications of these findings for future colour levels and for catchment and catchwater management are discussed.

Magister Scientiae Dentium - MSc(Dent) / Despite the phenomenal strides in research of dental resin composites regarding their physical and mechanical properties, discolouration, either intrinsic or extrinsic still remains a major drawback and is one of the main reasons for the replacement of these restorations. Toothbrushing and polishing procedures have been attempted to eliminate extrinsic staining without optimal results. Vital tooth bleaching has over 90% success rates in whitening discoloured teeth and this may be an alternative treatment modality for discoloured composite resins. Aim: The aim of this study was to determine whether tooth bleaching agents alter the colour of stained direct composite resins. Material and Method: 60 disc shaped specimens (9 x 2mm) of Filtek Supreme XT were prepared. They were randomly divided into 3 groups (n = 20) and exposed to either one of two experimental staining agents, tea or red wine, or artificial saliva (control) continuously over a 7-day period. They were all then bleached with Opalescence Xtra Boost, a chemically activated in-office whitening agent for 3, weekly sessions of a half hour each, broken into 2, fifteen minute cycles. Colour determinations were made using a reflectance spectrophotometer, from baseline, after each day of staining, after the bleaching treatments and after a 1 week rehydration period. The CIE Lab colour space was used and colour changes were monitored using ΔE, that was calculated during intervals between the experimental episodes using L, a and b values. A ΔE ≥ 3.3 represented colour changes that were deemed clinically noticeable. Data analysis was carried out using Microsoft excel and a non-parametric test (Wilcoxon Signed Sum Rank Test) with a significance level set at ≤ 0.05 for colour differences that are statistically significant. Results: Both staining solutions discoloured the composite resin samples, but red wine produced greater colour changes than tea. After bleaching, the specimens in the tea group reverted to baseline colour with a ΔE ≤ 3.3 but those in the red wine group did not revert to baseline values with a ΔE ≥ 3.3. Conclusion: Filtek Supreme XT, a nanocomposite, is susceptible to discolouration by chromogenic beverages. Red wine produced deeper staining than tea. Opalescence Xtra Boost was effective in removing tea stains but not red wine stains. / South Africa

<p>The aim of this study was to determine whether tooth bleaching agents alter the colour of stained direct composite resins.</p>

No description available.

<p>The aim of this study was to determine whether tooth bleaching agents alter the colour of stained direct composite resins.</p>

Meat characteristics and physiological stress measurements in bison exposed to different ante-mortem treatment groups and reasons behind the rapid discolouration of fresh bison meat (compared to beef) were examined. It was hypothesized that bison slaughtered on farm (dispatched in pen, MLAPEN, or confined then dispatched MLACON) through a mobile location abattoir (MLA), would have favourable meat characteristics and lower stress levels than those transported to a stationary abattoir (LAND). It was also hypothesized that differences in fatty acid profile, vitamin E levels, and oxidative properties of bison meat compared to beef, are related to the observed difference in retail shelf life. A higher incidence of carcasses graded as “dark” were observed in the LAND group. Improved tenderness measured through shear force (MLACON 7.28 kg and MLAPEN 7.40 kg vs. LAND 9.43kg) and initial tenderness sensory scores (MLACON 4.95, MLAPEN 4.55, vs. LAND 3.93; where 8= extremely tender and 1= extremely tough) was seen in the MLA groups. The lowest blood cortisol level was found in MLAPEN group compared to the MLACON or LAND groups (71.16 nmol/L, 124.17 nmol/L and 139.50 nmol/L respectively; P<0.01). Bruising was found in all treatment groups, however less was found on the MLA groups compared to the LAND group. Fatty acid composition was significantly different between bison and beef for all the fatty acids measured. The inherent tissue traits of bison were linked to poorer performance in the retail environment when compared to beef. Bison meat had higher polyunsaturated fatty acid levels, and a lower omega 6:omega 3 ratio than beef. Bison also had a lower total fat and higher pigment and vitamin E levels. Stepwise regression models included some of these traits and accounted for a significant proportion of the variation in metmyoglobin (R2 = .689), % discolouration (R2 = .737) and appearance (R2 = 0.676) between d 0 and d 3 in retail. An improved understanding of the effects of ante mortem handling and the inherent characteristics of bison meat will improve animal welfare and help create an improved eating experience for the consumer. / Animal Science

Hyaluronan is a polymer that among other things is used in fillers. Products containing Hyaluronan is sometimes discoloured over time and the mechanism behind this discolouration is still unknown. However, it was suspected that discolouration occurs during the degradation due to high pH values or with a phosphate buffer. The discolouration of Hyaluronan that occurs with phosphate buffer was studied in more detail in this project. The samples of Hyaluronan with different concentrations of phosphate buffer were left at 90 °C in an oven to speed up the discolouration. These samples were then analyzed byusing UV/Vis spectrophotometry to measure the absorption and capillary viscometry to measure the molecular weight. The results showed that the discolouration increased with time and that the samples with the higher concentration of buffer got more discoloured faster. The molecular weight showed a decreasing trend with time. It also suggested that the phosphate buffer had an impact on the molecular weight. The samples with the highest concentration of phosphate buffer had a lower molecular weight compared to samples with no phosphate buffer. The main conclusion from this study is that the phosphate buffer had an effect on the discolouration of Hyaluronan.

No description available.

Thesis (MSc)--Stellenbosch University, 2015. / ENGLISH ABSTRACT: The South African macadamia industry is centred in the sub-tropical regions of South Africa with 40% of the plantings in the Lowveld. Growers receive higher pay-outs for high kernel recovery and unblemished (not discoloured) whole kernels. It is known that the same cultivar in the Lowveld region, produces nuts that differ in kernel recovery, whole kernel recovery and kernel discolouration. Therefore to develop optimal management strategies to maximize productivity and profitability of macadamias, factors that influence kernel recovery, whole kernel recovery and kernel discolouration needed to be investigated. The fruit structures are formed the first 90 days after anthesis and the fruit continues to grow until 12 to 15 weeks after anthesis until the shell hardens. Climate, soil moisture, cross-pollination and nutrition influence this process which determines the shell thickness and kernel size which in turn both determine kernel recovery. A large set of historical data from different regions were used to establish and isolate possible factors involved in kernel recovery, whole kernel recovery and kernel discolouration. These differed between the six regions over two seasons. High kernel recovery was associated with high orchard altitude, good cross-pollination, high crop load (high yield), early season harvesting and processing of nut-in-shell (NIS), high leaf boron concentrations in Nov., water management using deficit irrigation and low daily maximum relative humidity during the nut growth stage (Oct. to middle Jan.). High whole kernel recovery was associated with high kernel recovery, early season harvesting and processing of NIS, Bungay curing system of NIS compared to ambient air, low vapour pressure deficit during the nut maturation period (middle Jan. to harvest), elevated leaf boron and copper concentrations and low manganese leaf concentrations in Nov. High crop load, no cross pollination, low leaf nitrogen and zinc and high leaf potassium concentrations in Nov. were associated with low kernel discolouration. In order to develop possible orchard practices that increase kernel recovery, whole kernel recovery and decrease kernel discolouration, two irrigation trials and one kaolin trial were conducted. In the two irrigation trials, water stress was induced over two growing seasons (2011-2013) by applying different levels of irrigation at different phenological stages. Kernel recovery was not affected by any of the treatments, but water stress could not be applied continuously due to frequent high rainfall. Moderate water stress did not influence yield, only trees that were over watered during a drier premature nut drop stage during the 2011/12 season increased yield, although it could not be repeated the following season during a wetter premature nut drop stage. In the kaolin trial, the efficacy of kaolin foliar application was evaluated to reduce heat stress. Kaolin applications did not affect kernel recovery, nut yield or quality. Temperature during the study was not continuously high (>30 ⁰C), thus heat stress could not be mitigated. We did however establish that up to five layers of foliar applied kaolin did not significantly reduce individual leaf photosynthesis. / AFRIKAANSE OPSOMMING: Die makadamia-industrie in Suid-Afrika, is gesentreer in die sub-tropiese streke van die land met 40% van die aanplantings in die Laeveld. Produsente ontvang hoër uitbetalings vir neute wat 'n hoë uitkraak (kernherwinning) persentasie lewer asook ongeskonde (nie verkleurde), heel-kern neute. Daar is gevind dat dieselfde kultivar verskil ten opsigte van kernherwinning, heel-kernherwinning en kernverkleuring in die Laeveld. Om 'n optimale bestuurstrategie te ontwikkel en so maksimale opbrengs en wins te verkry, moes die faktore wat kernherwinning, heel-kernherwinning en kernverkleuring beïnvloed ondersoek word. Die eerste 90 dae na blom word die vrugstrukture gevorm en vrugte groei tot en met 12 tot 15 weke na volblom totdat die dop verhard. Klimaat, grondvog, kruisbestuiwing en voedingstowwe beïnvloed die prosesse wat dopdikte en kerngrootte beïnvloed en wat beide kernherwinning bepaal. 'n Groot stel historiese data vanaf verskillende streke is gebruik om die moontlike faktore wat kernherwinning, heel-kernherwinning en kernverkleuring beïnvloed te bepaal. Hierdie aspekte het verskil in die ses streke oor twee seisoene. Hoë kernherwinning was geassosieer met hoër liggende boorde (hoogte bo see spieël), goeie kruisbestuiwing, hoë oeslading, vroeë seisoen oes en prosessering van neut-in-dop, hoë boor blaarkonsentrasie in Nov., waterbestuur met onthoudingsbesproeïng en lae daaglikse maksimum relatiewe humiditeit gedurende die neut-groei-stadium (Okt. tot middel Jan.). Hoë heel-kernherwinning was geassosieer met hoë kernherwinning, vroeë seisoen oes en prosessering van neut-in-dop, Bungay droging, lae waterdampdruk tekort gedurende die neut-rypwording stadium (Jan. tot oes), hoë boor en koper blaarkonsentrasies en lae mangaan blaarkonsentrasie in Nov. Hoë oeslading, geen kruisbestuiwing, lae stikstof, sink en hoë kalium blaarkonsentrasies in Nov. was geassosieer met lae kernverkleuring. Twee besproeïngsproewe en een kaolienproef is uitgevoer om moontlike boord praktyke te ontwikkel wat kernherwinning en heel-kernherwinning verhoog en kernverkleuring verlaag. In die twee besproeïngsproewe is watertekorte aangewend oor twee seisoene (2011-2013) deur verskillende hoeveelhede te besproei gedurende verskillende fenologiese stadiums. Kernherwinning was nie geaffekteer deur die behandelings nie, maar dit moet ingedagte gehou word dat watertekorte nie deurlopend toegepas kon word nie as gevolg van hoë reënval. Gematigde watertekorte het nie die opbrengs beïnvloed nie, slegs bome wat oor-besproei was in ’n droeër voor-rypwording-neut-val stadium in die 2011/12 seisoen het 'n verhoging in opbrengs getoon, maar dit kon nie herhaal word die daaropvolgende natter seisoen nie. In die kaolienproef, is die gebruik van kaolien blaarbespuiting geëvalueer om hitte stress te verminder. Kaolienbespuitings het geen effek op kernherwinning, neut opbrengs of neutkwaliteit gehad nie. Temperature gedurende die studie was nie deurlopend hoog nie (>30 0C) en dus kon hitte stress nie gemanipuleer word nie. Daar is wel vasgestel dat tot vyf lae kaolien nie enkel-blaar fotosintese verminder het nie.

Colour and appearance of hardwood are of great importance for the interiorand furniture industry. The widespread use of transparent surface treatmentand a fashion that prescribe light colour on many species, means that deviationfrom the ideal have considerable impact on the industrial operations. Kilndrying is generally regarded as the process that has the greatest impact on thecolour of Nordic hardwood species. The lack of satisfactory explanation modelsfor many types of discoloration, however, complicates the control of the dryingprocess.This thesis is an attempt to increase the knowledge of which factors thatcontrol the appearance of some commonly found discolorations associated withdrying of beech, birch and oak. The main focus is on convection drying but alsothe influence of timber storage, pre-steaming and press drying has beeninvestigated for individual species. The studies have been conducted ascomparative studies based on design of experiments in which the colour wasdetermined using a colorimeter.Results show that reddish and dark discoloration of beech and birch duringconvective drying is mainly dependent on the temperature and time of exposurewhen the local moisture content exceeds the fibre saturation point. Theconversion of naturally occurring substances in birch into coloured compoundsis not due to active precursors created at high moisture content levels duringthe subsequent drying at low moisture content levels. Interior grey stain inbeech is caused by slow initial drying at low temperatures. Log storage in coldwinter and spring climate does not cause discoloration in beech. Birch becomeslighter when press-dried at high temperatures, resulting in a colour comparableto that of traditionally kiln dried wood. Steaming of oak before kiln dryingreduce the presence of brown discoloration, a general darkening of the woodoccurs at temperatures above 50°C.