Journal articles: 'Artificial Additives'

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Kaplan, David M. "What’s wrong with artificial additives?" Philosophers' Magazine, no. 61 (2013): 87–93. http://dx.doi.org/10.5840/tpm20136162.

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van Gaal, Ronald C., Annika F. Vrehen, Johnick F. van Sprang, Peter-Paul K. H. Fransen, Mark C. van Turnhout, and Patricia Y. W. Dankers. "Biomaterial screening of protein coatings and peptide additives: towards a simple synthetic mimic of a complex natural coating for a bio-artificial kidney." Biomaterials Science 9, no. 6 (2021): 2209–20. http://dx.doi.org/10.1039/d0bm01930e.

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A bis-urea biomaterial additive library was generated via a DoE approach. Comparison with a protein coating library revealed that simple catechol additives can replace a complex coating to create a living membrane for a bio-artificial kidney.

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Zakaria, M. Zaki, Norhana Nordin, Ariff Md Ab Malik, Shamsul J. Elias, and Ahmad Zambri Shahuddin. "Fuzzy expert systems (FES) for halal food additive." Indonesian Journal of Electrical Engineering and Computer Science 13, no. 3 (March 1, 2019): 1073. http://dx.doi.org/10.11591/ijeecs.v13.i3.pp1073-1078.

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<p>Halalan Toyyiban issues acknowledged the need of additional protection for good quality assurance food and should be applied in the food industries. All the food ingredients must be safe, hygiene and nutritious to be used by the consumers. Many chemical ingredients have been added in the food production process in enhancing the food characteristics and act as stabilizer, artificial colour, preservatives, artificial sweetener. This paper presents Halal Food Additive Using Fuzzy Expert Systems (FES) to determine the Halalan Toyyiban safety rating for food additives based on consumers’ past experienced record in allergy complication. The significant of this project is to provide the consumers with health awareness to prevent the health risk that caused by these food additives. This research focuses on 42 types of Halal food additives and 12 type symptoms of allergies that are commonly faced by the consumers.</p>

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Wang, Weiying, Songchang Huang, Yongchun Qin, Yiren Sun, Rui Dong, and Jingyun Chen. "Research on Rheological Properties of High-Percentage Artificial RAP Binder with WMA Additives." Advances in Materials Science and Engineering 2020 (August 6, 2020): 1–24. http://dx.doi.org/10.1155/2020/1238378.

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With the development of pavement recycling technology, the requirement of reclaimed asphalt pavement (RAP) is substantially increasing. Warm-mix recycled asphalt (WMRA) technology has made great progress, which can effectively decrease the working temperature and improve the RAP content. In this study, the rheological properties of recycled binders with incorporation of high-percentage artificial RAP binder (30–70%) were evaluated using two types of warm-mix asphalt (WMA) additives, i.e., polyethylene wax R and surfactant M. The dynamic shear rheometer (DSR) and beam bending rheometer (BBR) tests were conducted on the recycled binders. The results showed that the temperature and frequency played an important role in determining the complex shear modulus of the high-percentage WMRA binders. The dependency of phase angle on frequency increased after the long-term aging. The WMA additive R had a relatively huge impact on the rheological properties of asphalt, which mainly occurred before the PAV aging of recycled asphalt binder; the WMA additive M had no significant impact on the rheological properties of recycled asphalt binder. The WMA additive R enhanced the low-temperature rheology of recycled asphalt binder, while the WMA additive M enhanced the high-temperature rheology of recycled asphalt binder. Both of these types of WMA additives improved the antifatigue performance of recycled asphalt binder. The increased content of RAP binder improved the high-temperature performance and reduced the low-temperature performance of the recycled asphalt binder. However, it had no obvious impact on the fatigue performance. In addition, there was a good linear relation between the RAP binder content and the two indexes of the multiple stress creep recovery (MSCR) test.

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Fermanto, Fermanto, and Muhammad Athoillah Sholahuddin. "Scientific studies of halal food additives for consumption and good for health." Journal of Halal Product and Research 3, no. 2 (November 30, 2020): 95. http://dx.doi.org/10.20473/jhpr.vol.3-issue.2.95-105.

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Food additives or food additives is one of the ingredients that are commonly used by humans to improve the taste, texture, appearance and color of food. Food additives are often used. The use of food additives or food additives aims to improve the quality of the final product and increase the shelf life of food ingredients. Food additives can be synthetic or derived from plants or animals, and they have been grouped by the World Health Organization and the Food and Agricultural Organization into three broad categories (flavor enhancers, enzymes and others), based on their function. However, at present the majority of people use food additives to the food excessively, thus creating a risk to health. Limit consuming food additives need to be considered when using it to be safe and not cause health problems. In addition, the majority of the food additive industry uses raw materials for food additives in the form of synthetic or artificial products so that if consumed in excess is harmful to health. One solution to reduce the consumption of synthetic food additives is to use natural food additives or natural food additives which when used are considered safe for consumption and certainly good for health

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Lugasi, Andrea. "Az intenzív édesítőszerek biztonságossága." Orvosi Hetilap 157, Supplement 1 (April 2016): 14–28. http://dx.doi.org/10.1556/oh.2016.30468.

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Nowadays low calorie or intesive sweeteners are getting more and more popular. These sweeteners can be placed to the market and used as food additives according to the recent EU legislation. In the meantime news are coming out one after the other stating that many of these artificial intensive sweeteners can cause cancer – the highest risk has been attributed to aspartam. Low calorie sweeteners, just like all the other additives can be authorized after strickt risk assessment procedure according to the recent food law. Only after the additive has gone through these procedure can be placed to the list of food additives, which contains not only the range of food these additives can be used, but also the recommended highest amount of daily consumption. European Food Safety Authority considering the latest scientific examination results, evaluates regularly the safety of sweeteners authorized earlier. Until now there is no evidence found to question the safety of the authorized intensive sweeteners. Orv. Hetil., 2016, 157(Suppl. 1), 14–28.

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Hacıosmanoğlu, Tuğba. "Natural and Artificial Radiation Sources and Personal Dose Additives." Nuclear Medicine Seminars 3, no. 3 (December 1, 2017): 166–71. http://dx.doi.org/10.4274/nts.2017.017.

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Ermilova, Elizaveta, and Zagira Kamalova. "The influence of calcined mixture cooling method on hydration products composition of blended cement stone." E3S Web of Conferences 274 (2021): 04011. http://dx.doi.org/10.1051/e3sconf/202127404011.

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Complex additives based on combinations of calcined clays, including kaolinite with limestone, due to the synergetic effect play a major role in the creation of blended cements. Usually carbonate rocks contain clay impurities with adverse effects on the properties of the resultant cements and concretes. At the same time calcium carbonate contained in marl clays during calcination allows getting high-quality pozzolanic material. The effective complex additive based on the calcined mixture of clay and limestone was created. The aim of the study is to determine the effect of fast and slow cooling methods of the artificial mixture after calcination on the hydration products composition of blended cement stone with complex additives of calcined mixtures of clays and carbonates. Obtained results allow determining the conditions for obtaining effective complex additives based on calcined mixtures of ubiquitous clays and carbonate rocks for their application in blended Portland cement, and thus to expand the range of the latter. It is found that the preferred method is the fast cooling of the resulting mixture, which contributes to obtaining a complex additive with higher pozzolanic properties, compared with the additive obtained by the slow cooling method.

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Csorvási, Éva, Saboura Zaheri, Milán Fehér, Péter Juhász, László Stündl, and Péter Bársony. "The effects of bioactive feed additives for the production parameters of common carp (Cyprinus carpio) fingerlings in intensive recirculating system." Acta Agraria Debreceniensis, no. 65 (March 24, 2015): 35–41. http://dx.doi.org/10.34101/actaagrar/65/1874.

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For the appropriate quantity and quality of fish meat the pond farmers need to use up to date nutrition and feeding technologies. Recently the intensification of the carp production is stepping up with the availability the proper quality of the artificial feeds. The using of different feed additives make a better feed conservation ratio, faster growing rates and more uniform stocks. In our experiment what is made with common carp (duration of the experiment was 8 weeks long) we compared two different kinds of feed additives in different doses. One of them contains only natural mineral elements and the other additive is a natural origin probiotics. Both additives were used in the quantity of 0.5, 1 and 2% of the total feed. By the result of the 8 weeks experiment it could be said, that the using of the humic acid based mineral elements feed additive. Makes a better FCR comparing with the control stock, but was not as good as the using of the probiotics. At the humic acid treatments the more doses, the better FCR value, but at the probiotics it wasn’t true. The 0.5% probiotic treatment gave the best result. It is concluded that the using of the probiotic feed additives always gave a better performance of the fishes (average weight, biomass, FCR) than the humic acid treatments. The using of the feed additives hasn’t got an influence for the survival rate of the carps.

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Hayat, A. M. Fadhil, Baharuddin Sunu, Muhammad Ikbal Abbas, and Indah Islamia. "Studi Kandungan Bahan Tambahan Makanan Pada Minuman Thai Tea Di Sekitar Kampus Politeknik Kesehatan Muhammadiyah Makassar." Lontara 1, no. 2 (December 7, 2020): 80–86. http://dx.doi.org/10.53861/lontarariset.v1i2.74.

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Colorants are food additives that can improve or give color to foods. Sweeteners are synthetically processed artificial food additives that do not contain calories and a number of other nutritional values. These dyes and sweeteners can cause allergies such as cough, sensitive throat, and the most severe is impaired blood circulation. The purpose of this study was to determine the use of artificial coloring agents and artificial sweeteners in beverages around the Muhammadiyah Health Polytechnic Makassar. The method used in this research is descriptive and laboratory examination including: qualitative artificial dyes and quantitative artificial sweeteners. The results showed that, from the examination of 3 samples of artificial dyes, the use of Sunset Yellow was found. Meanwhile, from the examination of 2 samples of artificial sweeteners, there was no use of artificial sweeteners. Based on the results of research on Thai Tea drinks, it can be concluded that all samples examined were found to contain dyes made by Sunset Yellow. Meanwhile, from the sample examination, no artificial sweetener was found.

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Mahmood, Wafaa K., Wafaa A. Khadum, E. Eman, and Hayder A. Abdulbari. "Biopolymer–Surfactant Complexes as Flow Enhancers: Characterization and Performance Evaluation." Applied Rheology 29, no. 1 (March 1, 2019): 12–20. http://dx.doi.org/10.1515/arh-2019-0002.

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AbstractArtificial polymeric additives are known, and experimentally proven, to be effective drag reducing agents in pipelines with turbulent flow medium. The artificial nature of these additives and their low resistance to high shear forces, exerted by the pipeline geometries and equipment, are considered as major problems against a wider implementation in other industrial applications. The present work introduces a new polymer-surfactant complex of two organic additives (chitosan and sodium laurel ether sulfate, SLES) as a drag reducing agent. The rheological and morphological properties of the new complexes were experimentally tested. The new complex’s drag reduction performance and stability against high shear forces were analyzed using rotating disk apparatus. All the investigated solutions and complexes showed a non-Newtonian behavior. The cryo-TEM images showed a unique polymer-surfactant macrocomplex structure with a nonlinear relationship between its rheological properties and surfactant concentration. A maximum flow enhancement of 47.75% was obtained by the complex (chitosan 300 and 400ppmof chitosan and SLES, respectively) at the rotation speed of 3000 rpm. Finally, the stability of the proposed additives was highly modified when the additive complexes were formed.

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Salam, M. Abdus, Kabir Ahmed, AJM Morshed, MK Hossain, S. Yesmin Chowdhury, and Md Musa Chowdhury. "Measurement of Natural and Artifical Radionuclides of Stevia Rebaudiana Bertoni Extract." Bangladesh Journal of Scientific and Industrial Research 44, no. 4 (March 12, 2010): 467–72. http://dx.doi.org/10.3329/bjsir.v44i4.4600.

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Present study was carried out to measure the natural and artificial radionuclides of two different extract of Stevia Rebandiana Bertoni and a standard sugar solution. Factor affecting low-background Germanium Spectroscopy with HPGE Detectors, which is sensitive to all Gamma energies have been used for the measurement of natural and artifical radionuclides in stevia extracts and sugar solution. By analyzing two different types of Stevia extract samples and standard sugar solution sample, no significant presence of natural radionuclides were observed compared with background count. We also didn't find any artificial radionuclides in these three samples. So based on above observation we conclude that the leaves of Stevia Rebaudiana Bertoni extract is very safe to use as substitute of sugar as sweetener in foods and beverages for diabetics and obese people due to their potent sweetener stevioside and free of artifical radionuclides. Key Words: Natural radionuclides; Artificial radionuclides; Stevia extract; Sweetener; Food additives DOI: 10.3329/bjsir.v44i4.4600 Bangladesh J. Sci. Ind. Res. 44(4), 467-472, 2009

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Inan-Eroglu, Elif, and Aylin Ayaz. "Effects of food additives on gut microbiota: friend or foe?" Nutrition & Food Science 49, no. 5 (September 9, 2019): 955–64. http://dx.doi.org/10.1108/nfs-02-2019-0049.

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PurposeRecent evidence suggests that especially processed foods may lead to undesirable metabolic effects in gut microbiota. The emulsifiers and artificial sweeteners that are added to processed foods may play a role in the progression of the diseases through the modulation of microbiota in mice. In this context, the purpose of this paper is to evaluate the effects of emulsifiers and artificial sweeteners.Design/methodology/approachThis paper presents a narrative review of the effects of emulsifiers and artificial sweeteners which are mainly in consumed in the Western diet, to the gut microbiota by mainly focusing on the experimental studies.FindingsAlthoughin vivostudies and animal model studies showed various adverse effects of sweeteners and emulsifiers to microbiota, studies should be conducted in humans to investigate the effects of these food additives to human microbiota by making dietary interventions in the context of ethical rules.Originality/valueIn future, studies will allow us to draw more definitive conclusion whether human population consuming sweeteners and emulsifiers are at risk.

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Plugin, Andrii, Artem Iefimenko, Olga Borziak, Edwin Gevorkyan, and Olena Kaliuzhna. "Effect of mineral additives to a gypsum wet deformation." E3S Web of Conferences 280 (2021): 07003. http://dx.doi.org/10.1051/e3sconf/202128007003.

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The influence of mineral additive, i.e. ground granulated blast-furnace slag on artificial gypsum stone humidity strains has been studied. The slag content was varied in the range from 0 to 0.33 by weight based on the total amount of the mixture. The measurements were carried out on prism samples with dimensions of 160x40x40 mm. The samples were placed vertically in containers with water, the deformations were measured using dial indicators. It was established that the humidity strain value depends on the content of the granulated milled blastfurnace slag. A maximum strain of over 0.001 m/m is observed for the gypsum stone without mineral additive. A relative strain is decreased with an increase in the slag content. Minimum humidity strain of 0.0003-0.0004 m/m was observed for the artificial gypsum stone with the relative slag content of 0.05-0.1 and more than 0.27. This fact confirms our assumption that the water concentrated in the contacts between the individual crystals and particles of the structure of gypsum stone has a wedging effect that contributes to a low water resistance of gypsum. The values of the humidity strains of the artificial gypsum stone are suggested for the use as additional indicators of its water resistance.

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Phung, An Hai Thien, and Tai Tan Dang. "Effect of additives on shrinkage property of unsaturated polyester and mechanical properties of artificial stone." Science and Technology Development Journal 16, no. 4 (February 13, 2019): 85–96. http://dx.doi.org/10.32508/stdj.v16i4.1606.

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Artificial stone is composite of unsaturated polyester and calcium carbonate that is mostly synthesized. This study aimed to investigate the effect of additives on shrinkage property of Unsaturated Polyester (UP) and mechanical properties of artificial stone such as flexural strength, impact strength, and hardness. In this paper, we tested effect of additives such as anhydride maleic (AM), acrylonitrile butadiene styrene (ABS), methyl methacrylate (MMA) and polyvinyl acetate (PVAc) with varying concentrations from 1 – 10 phr under condition process includes 2 phr BPO, 1100C cured temperature and 20 mins cured time

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Hu, Yong Quan, Jin Zhou Zhao, and Tao Lin. "Hydraulic Fracture Height Growth Containment by Artificial Barrier: Experimental Studies." Advanced Materials Research 396-398 (November 2011): 2420–23. http://dx.doi.org/10.4028/www.scientific.net/amr.396-398.2420.

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It is necessary to control hydraulic fracture height growth by creating artificial barrier for reservoir with thin payzone or weak overburdens and underburdens. In this paper, the influential factors on resistance role of artificial barrier were firstly identified and the parameters value range was determined. Then, an affixing intermediate container was combined into the core flow test device in order to ensure buoyant diverter well dispersed into carrying fluid in experiment test, and the particle size distribution of buoyant additives was tested by Malvern laser counter. The crack was made about 2/3 length in artificial core for simulating artificial barrier process by core flow test which were accomplished in base of recommendation practice of petroleum industry. Lastly, successive regression method was applied and a statistical relationship of the barrier strength with carrying fluid viscosity, floating additives concentration and core permeability. Then scouring experiments are made under modeling hydraulically fracturing treatment conditions. It was proven that the artificial barrier was steady at current treatment parameters and that could be effectively controlled hydraulic fracture height growth.

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YAMAZAKI, HIROYASU, TAKAKO YAMAGUCHI, AIKO YAMAUCHI, and YASUO KAKIUCHI. "Effect of Food Additives(Artificial Red Colors) on Rabbit Platelet Functions." Eisei kagaku 40, no. 5 (1994): 448–53. http://dx.doi.org/10.1248/jhs1956.40.448.

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WARRINGTON, R. J., PATRICIA J. SAUDER, and SHAWN McPHILLIPS. "Cell-mediated immune responses to artificial food additives in chronic urticaria." Clinical & Experimental Allergy 16, no. 6 (November 1986): 527–33. http://dx.doi.org/10.1111/j.1365-2222.1986.tb01991.x.

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Kaminskas, Rimvydas, Vytautas Cesnauskas, and Raimonda Kubiliute. "Influence of different artificial additives on Portland cement hydration and hardening." Construction and Building Materials 95 (October 2015): 537–44. http://dx.doi.org/10.1016/j.conbuildmat.2015.07.113.

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Basavegowda, Nagaraj, and Kwang-Hyun Baek. "Synergistic Antioxidant and Antibacterial Advantages of Essential Oils for Food Packaging Applications." Biomolecules 11, no. 9 (September 2, 2021): 1267. http://dx.doi.org/10.3390/biom11091267.

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The development of food-borne and infectious diseases has increased globally at an anomalous rate and is combined with emerging social and economic problems. This highlights the need for new and improved antibacterial agents with novel and different mechanisms of action at regular intervals. Some chemical or artificial food additives are considered harmful if they are used beyond their permissible levels. Today, consumers are demanding alternative, green, safer, and natural food additives to increase the shelf life of food. Essential oils (EOs) are concentrated liquid mixtures of volatile compounds with antioxidant and antibacterial properties that can be used as natural, eco-friendly, renewable, and cost-effective additives. The use of combinations of different EOs and their components is a promising strategy to increase the synergistic and additive effects of EOs in foods. In this article, we review the recent literature on EOs concerning the chemical constituents, extraction methods, antioxidant and antibacterial activities, and their mechanisms of action. Additionally, we discuss the synergistic interaction of different EOs and their components, challenges, and future directions of EOs as natural food preservatives, with special emphasis on shelf life extension and applications in the packaging of food products.

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Lidyawati, Anna, Binti Khopsoh, and Nining Haryuni. "EFEK PENAMBAHAN LEVEL VITAMIN E DAN SELENIUM DALAM PAKAN TERHADAP PERFORMA AYAM PETELUR YANG DIINSEMINASI BUATAN." JURNAL ILMIAH PETERNAKAN TERPADU 6, no. 1 (January 11, 2019): 106. http://dx.doi.org/10.23960/jipt.v6i2.p106-110.

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The purpose of this research was to determine the effect of adding vitamin E and selenium as feed additives on the performance of artificially inseminated laying hens. The material used in this research was a 34-week-old laying hen strain of Isa Brown as many as 100 laying hens in artificial insemination. Artificial insemination was done by crossing buras chickens with females from laying hens. Artificial insemination was done every 4 days. This research used statistical analysis using ANOVA with Completely Randomized Design (CRD) which used 5 treatments and 5 replications where each treatment and each replication consisted of 4 laying hens. If there is a real difference or very real influence,it will continued using Duncan's test. The treatment feed in this research are as follows: P0 = Basal Feed, P1 = Basal Feed + 21.75 ppm vitamin E and 0.23 ppm selenium, P2 = Basal Feed + 43.5 ppm vitamin E and 0.46 ppm selenium, P3 = Basal Feed + 65.25 ppm vitamin E and 0.69 ppm selenium, P4 = Basal Feed + 87 ppm vitamin E and 0.92 ppm selenium. The results obtained in this research were the addition of vitamin E and selenium in feed had a significant effect (P <0.05) on feed consumption and protein consumption, and also had a very significant effect (P <0.01) on Hen Day Production (HDP) and FCR, but it did not provide significant effect (P> 0.05) on egg weight. The best dose addition of vitamin E and selenium is vitamin E by 87 ppm and Selenium by 0.92 ppm. Keywords : Artificial Insemination, Feed Additives, Performance Of Laying Hens, Selenium, Vitamin E

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Huang, Fu Chuan, Xing Zhong Tang, and Man Rong Su. "The Development of Environment-Friendly and Energy-Saving Engineering Machinery General Oil." Applied Mechanics and Materials 331 (July 2013): 321–25. http://dx.doi.org/10.4028/www.scientific.net/amm.331.321.

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This article combines with the engineering machinery of diesel engine, the hydraulic system, the gear system, the hydraulic transmission system using oil of performance requirements; in order to meet the need of engineering machinery actual using condition. Through the study of base oil, antioxidant and corrosion inhibitor, detergent and dispersant additive, extreme pressure and anti-wear agent, rust inhibitor, anti-emulsifier, anti-foam agent, etc composite additives. using Poly-α-olefin (PAO) and dioctyl sebacate composite act as the engineering machinery general oil of base oil, and by using the artificial neural network algorithm targeted to a variety of the functional additive of screening and prediction, and using the genetic algorithm optimists the selection of formula, develop the environment-friendly and energy-saving engineering machinery general oil.

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Kumar, Ashwani, Amarjeet Kaur, Karanvir Gill, and Poonam Aggarwal. "Development and economics of artificial additives free rose syrup from desi rose." Indian Journal of Economics and Development 13, no. 2a (2017): 536. http://dx.doi.org/10.5958/2322-0430.2017.00127.5.

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Date, R., and N. Sanwalka. "Knowledge regarding preservatives, additives and artificial sweeteners as components of food labeling." Journal of Nutrition & Intermediary Metabolism 8 (June 2017): 113. http://dx.doi.org/10.1016/j.jnim.2017.04.198.

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Wang, Weiying, Jingyun Chen, Yiren Sun, Bin Xu, Jian Li, and Jiayin Liu. "Laboratory performance analysis of high percentage artificial RAP binder with WMA additives." Construction and Building Materials 147 (August 2017): 58–65. http://dx.doi.org/10.1016/j.conbuildmat.2017.04.142.

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Kessler, Travis, Eric R. Sacia, Alexis T. Bell, and J. Hunter Mack. "Artificial neural network based predictions of cetane number for furanic biofuel additives." Fuel 206 (October 2017): 171–79. http://dx.doi.org/10.1016/j.fuel.2017.06.015.

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Nakonieczna, Anna, Bartosz Paszkowski, Andrzej Wilczek, Agnieszka Szypłowska, and Wojciech Skierucha. "Electrical impedance measurements for detecting artificial chemical additives in liquid food products." Food Control 66 (August 2016): 116–29. http://dx.doi.org/10.1016/j.foodcont.2016.01.044.

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Caleja, Cristina, Lillian Barros, João C. M. Barreira, Marina Soković, Ricardo C. Calhelha, Albino Bento, M. Beatriz P. P. Oliveira, and Isabel C. F. R. Ferreira. "Castanea sativa male flower extracts as an alternative additive in the Portuguese pastry delicacy “pastel de nata”." Food & Function 11, no. 3 (2020): 2208–17. http://dx.doi.org/10.1039/c9fo03050f.

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Replacing artificial additives by natural compounds is a current trend in the food industry. In addition to their preserving effect, naturally obtained ingredients often exhibit important levels of bioactivities.

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GONZÁLEZ, G., E. M. PEÑA MÉNDEZ, M. J. SÁNCHEZ SÁNCHEZ, and J. HAVEL. "Data Evaluation for Soft Drink Quality Control Using Principal Component Analysis and Back-Propagation Neural Networks." Journal of Food Protection 63, no. 12 (December 1, 2000): 1719–24. http://dx.doi.org/10.4315/0362-028x-63.12.1719.

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This work describes an alternative for chemical data research, with the aim of evaluating finished product quality. Analytical data for additives in soft drinks are interpreted by the use of multivariate data analysis: principal component analysis (PCA), factor analysis, cluster analysis, and artificial neural networks. Taking into account various chemical components like sorbic, benzoic, and ascorbic acids; saccharose; caffeine; Na, K, Ca, Mg, Fe, Zn, Cu, P, and B, soft drinks were characterized and classified. The ratios of Na, K, Ca + Mg, P, and K/Na have been studied. The application of PCA, cluster analysis, and artificial neural networks showed that combination of these chemometric tools offers effective means for modeling and classifying soft drinks in accordance with their contents in additives and heavy metals.

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Osinskaya, J. V., and A. V. Pokoev. "Magneto-Plastic Effect in Cu-Be Alloys with Ni Additives." Defect and Diffusion Forum 363 (May 2015): 186–89. http://dx.doi.org/10.4028/www.scientific.net/ddf.363.186.

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The paper presents a brief review of experimental results obtained in the study on the effect exerted by Ni-additives (0.4 and 1.0 wt. %) on the kinetic processes occurring during the artificial aging of copper-beryllium alloys under a constant magnetic field. Probable atomic mechanisms of the effects observed are also discussed.

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Szűcs, Viktória, and Diána Bánáti. "Trends in the utilization of food additives." Orvosi Hetilap 154, no. 46 (November 2013): 1813–19. http://dx.doi.org/10.1556/oh.2013.29755.

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The frequent media reports on food additives weakened consumers’ trust in food producers and food control authorities as well. Furthermore, consumers’ uncertainty is also raised by the fact that they obtain their information from inadequate, mistrustful sources and, therefore, consumers might avoid the consumption of certain foodstuffs. While food producers may react by replacing artificial components by natural ones, they try to emphasize the favourable characteristics of their products. The authors describe the main trends and efforts related to food additives. On the basis of the overview it can be concluded that – besides taking into consideration consumers’ needs – product development and research directions are promising. Food producers’ efforts may help to restore consumer confidence and trust and they may help them to have informed choice. Orv. Hetil., 154(46), 1813–1819.

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Sales, I. M. S., J. M. Silva, E. S. R. Moura, F. D. S. Alves, F. C. C. Silva, J. M. C. Sousa, and A. P. Peron. "Toxicity of synthetic flavorings, nature identical and artificial, to hematopoietic tissue cells of rodents." Brazilian Journal of Biology 78, no. 2 (August 17, 2017): 306–10. http://dx.doi.org/10.1590/1519-6984.07716.

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Abstract The goal of this study was to analyze cytotoxicity, genotoxicity and mutagenicity to bone marrow cells of mice of nature identical synthetic flavorings, passion fruit and strawberry, and artificial synthetic flavorings, vanilla, chocolate, tutti-frutti and cookie, at doses 0.5; 1.0; 2.0; 5.0 and 10.0 mL/kg. The additives were given to the animals by gavage in a single daily application for seven days. Data were subjected to analysis of variance (ANOVA) followed by post Tukey’s post hoc test, p <0.05. Animals treated with 2.0; 5.0 and 10.0 mL/Kg of flavorings chocolate, strawberry and cookie, and 5.0 and 10.0 mL/Kg of flavorings vanilla and passion fruit died on the fifth and sixth day of the experiment, respectively. The doses 0.5 and 1.0 mL/Kg of the six additives significantly reduced erythropoiesis in the examined tissue. Also, treatments 0.5 and 1.0 mL/Kg of chocolate, and 1.0 mL/Kg of strawberry and biscuit induced the formation of micronuclei in the bone marrow erythrocytes, at a significant frequency. Therefore, under the study conditions, the six microingredients analyzed were cytotoxic and genotoxic, and additives strawberry, chocolate and cookie were also mutagenic in at least one of the evaluated doses.

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Ilina, Lilia V., Irina N. Mukhina, and Mariya M. Semenova. "Hardening Cement Conglomerates by Mining Industries Waste." Solid State Phenomena 316 (April 2021): 1061–66. http://dx.doi.org/10.4028/www.scientific.net/ssp.316.1061.

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About 3.5 billion tons of mining waste is generated annually in Russia. The task of their utilization is urgent in connection with the accumulation of large-tonnage waste of simultaneously mined rocks, enrichment waste and crushing screenings. The problem can be solved by using these wastes as mineral additives to artificial cement-based conglomerates. According to the study results it was found, that the compressive strength of hardened cement paste increased during all hardening periods, when finely dispersed mining wastes were introduced. In the early stages of hardening, limestone had a predominant effect. Introduction of diopside led to the greatest hardening together with the hardening period increase. Linear and nonlinear mathematical models, describing the dependence of cement strength on the type and amount of mineral additives, were constructed. The highest strength values of hardened cement paste, both after hardening under normal conditions for 28 days, and after heat and moisture treatment could be achieved with 7% dispersed diopside. At the same time, the hardening effect (increase in the strength of cement by 35–40%) was retained when 1/3 of the diopside in the complex additive was replaced by dispersed limestone. An increase in the content of limestone in the complex additive composition over 1/3 was impractical.

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Hassan, Ali F., and Nibras H. Jasem. "Evaluation the Incidence of Genotoxic Effects of Artificial Food Favoring Additives in Bone Marrow Cells and Spleen Cells in Mice." Iraqi Journal of Pharmaceutical Sciences ( P-ISSN: 1683 - 3597 , E-ISSN : 2521 - 3512) 29, no. 1 (June 21, 2020): 55–61. http://dx.doi.org/10.31351/vol29iss1pp55-61a.

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Genetic material is the most important component of cells because it contains the genetic information; hence any disruption to the structure chromosome of cells could lead to very bad results. Genotoxicity use to evaluate the safety of any chemical compounds on genetic materials. Artificial food flavoring additive are chemical substances to produce specific placebo effects added to foods but impart specific flavor to it. The present study evaluates the genotoxic effect of artificial food flavoring additive on structure of chromosomes at three different concentrations (50%, 100%and 150%) on both bone marrow cells and spleen cells in mice for fourteen successive days. It was found that artificial food flavoring additive at concentration (50% and 100%) show not significant increase in total chromosomal aberration in both bone marrow cells and spleen cells when compare to negative control (p>0.05) meanwhile at concentration 150% it causes a significant increase when compare to negative control (p<0.05) .The results have been showed that artificial food flavoring additive had a genotoxic effect at (50%, 100% and 150%).

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Jong-Westman, Marja de, Pei-Yuan Qian, Beryl E. March, and Thomas H. Carefoot. "Artificial diets in sea urchin culture: effects of dietary protein level and other additives on egg quality, larval morphometries, and larval survival in the green sea urchin, Strongylocentrotus droebachiensis." Canadian Journal of Zoology 73, no. 11 (November 1, 1995): 2080–90. http://dx.doi.org/10.1139/z95-245.

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The effect of artificial diets on the size and energy content of eggs and morphometry, survival, and metamorphic success of larvae was investigated in the green sea urchin, Strongylocentrotus droebachiensis, from the standpoint of developing a good broodstock diet for culturists. Groups of sea urchins were fed eight diets over a period of 9 months, then five of these dietary groups were selected for detailed larval-growth studies. The artificial diets differed in protein content and in various additives including mannitol, algin, cholesterol, and β-carotene; a diet of air-dried kelp was also included. Egg-energy content was highest on a high-protein diet with cholesterol and β-carotene additives, and the largest eggs so far recorded for the species (2.39 mm3 × 10−3) were produced on a high-protein diet with cholesterol additive. Larval survival to metamorphosis was >92% for all diets save for kelp (<5%). Kelp-fed adults also produced poorly metamorphosing larvae (<2%), suggesting that air-drying causes chemical changes in the kelp that are ultimately detrimental to larval health. Larval developmental rates were fastest on the high-protein β-carotene formulation. Larvae from this diet group also had the longest arms relative to body length, largest rudiment diameter, largest absolute and relative ciliated-band length (for efficient feeding), and had a high percentage of metamorphosis. These data suggest that a high-protein β-carotene diet will be useful for conditioning broodstock by prospective sea urchin culturists.

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Sultana, Abida, Mohammad S. Haque, Mohammad Shoeb, M. Saiful Islam, M. Iqbal R. Mamun, and Nilufar Nahar. "Presence of Yellow 6, an Artificial Colour Additive in Orange Juice." Journal of the Bangladesh Chemical Society 25, no. 1 (September 3, 2012): 80–86. http://dx.doi.org/10.3329/jbcs.v25i1.11778.

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Soft drinks and orange juices are very popular all over the world including Bangladesh. Yellow 6 (Disodium 6-hydroxy-5-(4-sulfophenyl) azo-2-naphthalenesulfonate) was used in food and drinks as color additives earlier but due to its adverse effects on human health, yellow 6 has been banned in many countries. However, this harmful color additive yellow 6 is being used in commercial orange drinks in Bangladesh. Ten commercial brand yellow colored soft drinks and juices were analyzed to find out the presence of yellow 6. Juice prepared from fresh fruits was used as control. The UV-visible absorption maxima of yellow 6 is 429 nm. The amount of yellow 6 in commercial brands and fresh orange juices was determined by UV-visible spectrophotometer. Out of ten samples, seven juice samples were found to contain yellow 6 in the range of 0.83-1.66 mg/mL. Fresh juice did not show any absorption at 429 nm. This is an easy and cost effective method to assess the presence of yellow 6 in orange juice and the method can be used for other food stuffs. DOI: http://dx.doi.org/10.3329/jbcs.v25i1.11778 Journal of Bangladesh Chemical Society, Vol. 25(1), 80-86, 2012

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Kang, Kyoung-Sook, Hye-Chang Jeon, Hyoung-Sook Park, Tae-Seok Choi, and Bang-Woo Shin. "Survey of artificial sweetener contents as food additives in children's preferred dairy products." Korean Journal of Veterinary Service 35, no. 3 (September 30, 2012): 231–37. http://dx.doi.org/10.7853/kjvs.2012.35.3.231.

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Petitjean, M., and I. Csengeri. "Microencapsulation of hydrosoluble additives to artificial diets for cyprinid larvae to avoid leaching." Aquaculture 129, no. 1-4 (January 1995): 254. http://dx.doi.org/10.1016/0044-8486(95)91975-2.

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Moeez, Iqra, Dieky Susanto, Wonyoung Chang, Hee-Dae Lim, and Kyung Yoon Chung. "Artificial cathode electrolyte interphase by functional additives toward long-life sodium-ion batteries." Chemical Engineering Journal 425 (December 2021): 130547. http://dx.doi.org/10.1016/j.cej.2021.130547.

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Aras, A., M. Albayrak, M. Arikan, and K. Sobolev. "Evaluation of selected kaolins as raw materials for the Turkish cement and concrete industry." Clay Minerals 42, no. 2 (June 2007): 233–44. http://dx.doi.org/10.1180/claymin.2007.042.2.08.

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AbstractTurkey has a long tradition (starting with prehistoric civilizations) and experience in exploring for raw clay materials and processing them into ceramic products. Many of these products, such as tiles and sanitary ware, are manufactured for domestic and export markets. Kaolin is one of the raw materials of major importance for the ceramic and paper industry, as well as for a number of auxiliary applications. There is ongoing interest in applying kaolin in the construction industry as a raw material in the production of white cement clinker and as an artificial pozzolanic additive for concrete (in the form of metakaolin). This report presents results related to search, assessment and evaluation of available resources for advanced cement and concrete additives.

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Panfilova, Marina, Nikolay Zubrev, Olga Novoselova, and Sania Efremova. "Composite grouting mortar based on 3D-NKM - nanocrystalline inoculant." MATEC Web of Conferences 196 (2018): 04061. http://dx.doi.org/10.1051/matecconf/201819604061.

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For the waterproofing of tunnels and the uniform distribution of space between the lining of tunnels and rock, composite injection solutions are used. To improve the physical and mechanical properties of cement composites, the nanoconstruction effect is used, which is possible when using nanoparticles with extended geometry. Nano-additives and nanomodifiers consisting of nanoparticles, both natural and artificial and technogenic, can be used for the production of cement-containing solutions and concretes. For example, under certain conditions nanocrystalline powder of oxides and hydroxides of aluminum to nanotechnogenic raw materials can be referred to wastes of technogenic origin. The paper investigated the effect of nano-additives-boehmite, which is a waste of production, to increase the strength and frost resistance of plugging materials made on the basis of cement when administered. It is established that the use of boehmite as an additive in cements leads to an increase in the strength properties of concrete and increase its frost resistance, which is a prerequisite for long-term and reliable operation of the composite solution. Thus, the composite solution modified by boehmite is the basis for the creation of plugging solutions

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Zulkifli and Gede Panji. "Prediction of the Density & Thermal Conductivity of Light Bricks on the Effect of Aluminium Elements Using Artificial Neural Network (ANN)." Materials Science Forum 964 (July 2019): 270–79. http://dx.doi.org/10.4028/www.scientific.net/msf.964.270.

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Indonesia with abundant limestone raw materials, lightweight brick is the most important component in building construction, so it needs a light brick product that qualifies in thermal, mechanical and acoustic properties. In this paper raised the lightweight brick domains that qualify on the properties of thermal conductivity as building wall components.The advantage of low light density brick (500-650 kg/m3), more economical, suitable for high rise building can reduce the weight of 30-40% in compared to conventional brick (clay brick). To obtain AAC type lightweight brick product that qualifies for low thermal and density properties to the effect of Aluminum (Al) additive element variation using artificial neural network (ANN). The composition of the main elements of lightweight brick O (29-45 % wt), Si (25-35% wt) and Ca (20-40 % wt). Mixing ratio of the main element of light brick (Ca, O and Si) with Aluminum additive element (Al), is done by simulation method of artificial neural network (ANN), Al additive element as a porosity regulator is formed. The simulation of thermal conductivity to the influence of main element variation: Ca (22-32 % wt), Si (12-33 % wt). Simulation of thermal conductivity to effect of additive Al variation (1-7 % wt). Simulation of thermal conductivity to density variation (500-1200 kg/m3). The simulated results of four AAC brick samples showed the thermal conductivity (0.145-0.192 W/m.K) to the influence of qualified Aluminum additives (2.10-6.75 % wt). Additive Al the higher the lower density value (higher porosity) additive Al smaller than 2.10 % wt does not meet the requirements in the simulation.Thermal conductivity of AAC light brick sample (0.184 W/m.K) the influence of the main elements that qualify Ca (20.32-30.35 % wt) and Si (26.57 % wt). Simulation of artificial neural network (ANN) of light brick shows that maximum allowable Si content of 26.57 % wt, Ca content is in the range 20.32-30.35 % wt, and the minimum content of aluminum in brick is light at 2.10 % wt. ANN tests performed to predict the thermal conductivity of light brick samples obtained results of the average AAC light brick thermal conductivity of 0.151 W/m.K. The best performance with Artificial Neural Network (ANN) characteristics has a validation MSE of 0.002252.

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Arslan, Yusuf. "EXPLORING THE EFFECTS OF CONSUMERS’ NUTRITIONAL KNOWLEDGE AND INFORMATION INTEREST ON THE ACCEPTANCE OF ARTIFICIAL SWEETENER USAGE IN SOFT DRINKS." Marketing and Management of Innovations, no. 3 (2019): 33–44. http://dx.doi.org/10.21272/mmi.2019.3-03.

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Together with the increasing health awareness levels of consumers’, artificial food additives have been highly criticized by the public. However, these kinds of sweeteners are still being used widely all over the world. One of the sectors that prefer mostly these kinds of sweeteners is the soft drink industry. High fructose corn syrup, which has been associated with serious health problems recently, is one of these additives which is highly preferred in the soft drink industry. Upon examining the situation, it is understood that there is a conflict between the implementations of the soft drink industry and consumer attitudes towards them. However, it is seen that the consumers’ perspective is not clarified enough empirically in terms of this issue. This means that the players of the soft drink industry have a lack of insight in terms of consumer thoughts and attitudes regarding artificial sweetener usage in soft drinks. Owing to this research gap in the literature and the importance of the subject in terms of consumer well-being, this study aims to explore the antecedents for the acceptance of high fructose corn syrup usage in soft drinks. To reach this aim, four research questions represented to understand how frequent consumers prefer soft drinks containing high fructose corn syrup, to reveal consumers’ attitudes and acceptance towards high fructose corn syrup and to understand how nutritional knowledge and nutritional information interest affect consumers’ acceptance specifically on high fructose corn syrup usage in soft drinks. To answer these questions, a structured survey was developed and conducted on 888 soft drink consumers who are aware of high fructose corn syrup in soft drinks as an additive

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Pedrosa, Mariana C., Jonata M. Ueda, Sandrina Heleno, Bruno Melgar, Marija Ivanov, Marina Soković, Marcio Carocho, Isabel C. F. R. Ferreira, and Lillian Barros. "Antimicrobial Activity of Aqueous Plant Extracts as Potential Natural Additives." Proceedings 70, no. 1 (November 9, 2020): 79. http://dx.doi.org/10.3390/foods_2020-07595.

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The 21st century has brought along many changes in how consumers look at food and perceive their diets. There is an increasing awareness towards what goes into manufacturing these foods, with an important concern being drawn towards food additives. While it is known that additives are needed to preserve or change attributes of food, it is also widely understood that consumers prefer natural additives to artificial ones, and thus, the industry is looking for alternatives from plant sources. The extraction of five different plants (oregano (Origanum vulgare L.), rosemary (Rosmarinus officinalis L.), salvia (Salvia officinalis L.), lemon balm (Melissa officinalis L.), and basil (Ocimum basilicum L.)) was optimized for three extraction types, namely decoction, infusion, and cold hydroethanolic (80:20) ultrasound-assisted extraction. This optimization was carried out through a screening analysis to find the most important factors, using Design Expert, pending the analysis of phenolic compounds through HPLC-DAD-ESI/MS. The optimized variables used were temperature, time of extraction, and potency (ultrasound). The extraction with the highest phenolic content for each plant was then selected and screened for its antibacterial and antifungal activity, relying on the microdilution method against foodborne pathogens. The bacterial strains used were Staphylococcus aureus, Bacillus cereus, Listeria monocytogenes, Escherichia coli, Salmonella typhimurium and Enterobacter cloacae, while the fungal strains were Aspergillus fumigatus, Aspergillus niger, Aspergillus versicolor, Penicillium funiculosum, Trichoderma viride, and Penicillium verrucosum var. cyclopium. Two synthetic and widely used preservatives, namely sodium benzoate (E211) and potassium metabisulfite (E224), were also screened against these contaminants to confirm the sensitivity of the microorganisms to these known artificial preservatives. Overall, the plant extracts showed a high inhibition of fungi, with all extracts showing lower minimum inhibition concentrations than both the synthetic preservatives, except for P. viridae, where E224 showed the same inhibition capacity. Regarding the antibacterial activity, the bacteria most sensitive to the extracts was B. cereus, for which all the extracts showed the same activity as E224. Lemon balm was the stronger extract, showing the same inhibition as E221 against B. cereus and E. cloacae. Overall, this work proves that plant extracts obtained though “green” and low-cost technologies can be alternatives to artificial food additives, due to showing the same, or, in some cases, better antimicrobial activity. Furthermore, a mixture of these extracts can result in synergistic effects and improve the antimicrobial activities. The next step of this work, which is ongoing, will focus on the determination of the efficacy of these extracts and their incorporation in muffins.

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Rinninella, Emanuele, Marco Cintoni, Pauline Raoul, Antonio Gasbarrini, and Maria Cristina Mele. "Food Additives, Gut Microbiota, and Irritable Bowel Syndrome: A Hidden Track." International Journal of Environmental Research and Public Health 17, no. 23 (November 27, 2020): 8816. http://dx.doi.org/10.3390/ijerph17238816.

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The interactions between diet, gut microbiota, and irritable bowel syndrome (IBS) have many complex mechanisms that are not fully understood. Food additives are one component of the modern human diet that deserves attention from science and government policies. This review aims at identifying the current knowledge about the impact of food additives on gut microbiota and their potential role in the development of IBS. To date, few data on the effect of food additives on gut microbiota in IBS patients are available. However, exposure to food additives could induce the dysbiosis and dysregulation of gut homeostasis with an alteration of the gut barrier and activation of the immune response. These microbial changes could exacerbate the gut symptoms associated with IBS, such as visceral pain, low-grade inflammation, and changes in bowel habits. Some additives (polyols) are excluded in the low fermentable oligo-, di- and monosaccharide, and polyol (FODMAP), diets for IBS patients. Even if most studies have been performed in animals, and human studies are required, many artificial sweeteners, emulsifiers, and food colorants could represent a potential hidden driver of IBS, through gut microbiota alterations. Consequently, food additives should be preventively avoided in the diet as well as dietary supplements for patients with IBS.

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Balachandran, Karthik. "Natural sweeteners." Journal of Social Health and Diabetes 06, no. 01 (June 2018): 008–10. http://dx.doi.org/10.1055/s-0038-1676183.

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AbstractThe artificial sweeteners,though marketed as zero calorie food additives, have been found to have several health hazards. Ironically they seem to worsen the metabolic syndrome - the very same disease they are supposed to treat. Natural sweeteners are an alternative to the artificial sweeteners and can be particularly helpful in patients who are newly diagnosed with diabetes. They help in transitioning the patient to a healthier life style. This narrative review, discusses the evidence for and against the use of natural sweeteners in the context of diabetes.

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Bidlingmeyer, Brian A., and Stefan Schmitz. "The analysis of artificial sweeteners and additives in beverages by HPLC: An undergraduate experiment." Journal of Chemical Education 68, no. 8 (August 1991): A195. http://dx.doi.org/10.1021/ed068pa195.

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Su, Chen-Ying, Chia-Chun Chen, Yi-Lin Huang, Shu-Wen Chen, and Hsu-Wei Fang. "Optimization of biomolecular additives for a reduction of friction in the artificial joint system." Tribology International 111 (July 2017): 220–25. http://dx.doi.org/10.1016/j.triboint.2017.03.016.

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Asif Ahmed, Mohammed, Abdulrahman S. Al-Khalifa, Doha M. Al-Nouri, and Mohamed Fekry Serag El-din. "Dietary intake of artificial food color additives containing food products by school-going children." Saudi Journal of Biological Sciences 28, no. 1 (January 2021): 27–34. http://dx.doi.org/10.1016/j.sjbs.2020.08.025.

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Bearth, Angela, Marie-Eve Cousin, and Michael Siegrist. "The consumer’s perception of artificial food additives: Influences on acceptance, risk and benefit perceptions." Food Quality and Preference 38 (December 2014): 14–23. http://dx.doi.org/10.1016/j.foodqual.2014.05.008.

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Journal articles on the topic 'Artificial Additives'

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