This project looks at a novel way to enhance the sensory experience of vitamin D ingestion by incorporating it into marshmallows. This investigation used a human panel taste test with twelve individuals, an index of s...This project looks at a novel way to enhance the sensory experience of vitamin D ingestion by incorporating it into marshmallows. This investigation used a human panel taste test with twelve individuals, an index of swelling, and a stability evaluation. Samples of vitamin D infused marshmallows were prepared and given to participants in the human panel taste test, which evaluated mouthfeel and flavor. By analyzing dissolving behavior, the swelling index test revealed unexpected erosion. In addition, a temperature threshold for storage conditions was found through a temperature sensitivity test. All of these techniques assessed the feasibility and palatability of vitamin D supplementation with marshmallow flavor, offering insights into both the possible advantages and difficulties. The marshmallow infusion technique effectively covered up the disagreeable taste of vitamin D pills, leading to reviews that were overwhelmingly favorable (“Moderate Sweet”) and that indicated a pleasant mouthfeel. During the swelling index test, it showed erosion behavior, suggesting a certain kind of dissolution that is advantageous for nutritional absorption. Furthermore, the study discovered a temperature sensitivity threshold, highlighting how crucial proper storage conditions are.展开更多
A series of 4-thioflavonols compounds were synthesized by treating flavonols with lawsons reagent with variable substituent groups at A, B, and AB rings. All the synthesized compounds were checked for antibacterial an...A series of 4-thioflavonols compounds were synthesized by treating flavonols with lawsons reagent with variable substituent groups at A, B, and AB rings. All the synthesized compounds were checked for antibacterial and antifungal activity. We report that many compounds were found active against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Methicillin-resistant Staphylococcus aureus, bacterial strains and, C. albicans, C. parapsilosisstrains and C. krusei fungal strains. Most of the synthesized 4-thioflavonols compounds were found to show enhanced antimicrobial activity than respective flavonol compounds.展开更多
文摘This project looks at a novel way to enhance the sensory experience of vitamin D ingestion by incorporating it into marshmallows. This investigation used a human panel taste test with twelve individuals, an index of swelling, and a stability evaluation. Samples of vitamin D infused marshmallows were prepared and given to participants in the human panel taste test, which evaluated mouthfeel and flavor. By analyzing dissolving behavior, the swelling index test revealed unexpected erosion. In addition, a temperature threshold for storage conditions was found through a temperature sensitivity test. All of these techniques assessed the feasibility and palatability of vitamin D supplementation with marshmallow flavor, offering insights into both the possible advantages and difficulties. The marshmallow infusion technique effectively covered up the disagreeable taste of vitamin D pills, leading to reviews that were overwhelmingly favorable (“Moderate Sweet”) and that indicated a pleasant mouthfeel. During the swelling index test, it showed erosion behavior, suggesting a certain kind of dissolution that is advantageous for nutritional absorption. Furthermore, the study discovered a temperature sensitivity threshold, highlighting how crucial proper storage conditions are.
文摘A series of 4-thioflavonols compounds were synthesized by treating flavonols with lawsons reagent with variable substituent groups at A, B, and AB rings. All the synthesized compounds were checked for antibacterial and antifungal activity. We report that many compounds were found active against Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, Methicillin-resistant Staphylococcus aureus, bacterial strains and, C. albicans, C. parapsilosisstrains and C. krusei fungal strains. Most of the synthesized 4-thioflavonols compounds were found to show enhanced antimicrobial activity than respective flavonol compounds.
