Kinesthetic engagement in Gestalt evaluation outscores analytical 'atomic feature' evaluation in perceiving aging in crystallization images of agricultural products.

There is an increasing interest in a systemic approach to food quality. From this perspective, the copper chloride crystallization method is an interesting asset as it enables an estimation of a sample's 'resilience' in response to controlled degradation. In previous studies, we showed that an ISO-standardized visual evaluation panel could correctly rank crystallization images of diverse agricultural products according to their degree of induced degradation.

Influence of dewetting on the crystallization behavior of CuCl₂ in the presence of BSA during evaporation in a Petri dish.

The overall structure of dihydrate cupric chloride (CuCl * 2HO) crystallization patterns in the presence of bovine serum albumin (BSA) in a Petri dish is influenced by dewetting. The dewetting behavior, which can be either before or after initial CuCl nucleation, depends on the amount of CuCl₂ and BSA in the Petri dish. We postulate that the concentration and/or temperature gradient area in the dish, which is built up during the evaporation process, coincides with the location where dewetting predominantly starts.

Differentiation of organic and non-organic winter wheat cultivars from a controlled field trial by crystallization patterns.

Background: There is a need for authentication tools in order to verify the existing certification system. Recently, markers for analytical authentication of organic products were evaluated. Herein, crystallization with additives was described as an interesting fingerprint approach which needs further evidence, based on a standardized method and well-documented sample origin.

Evaporation influences on the crystallization of an aqueous dihydrate cupric chloride solution with additives.

The overall structure of the crystallization results of dihydrate cupric chloride with additives in a petri dish is affected by the duration between the beginning of the evaporation and the start of the crystallization. Experiments done with polyvinylpyrrolidone and freeze-dried carrot as additive are compared with those of the additive free case. The dependency of dewetting on the dihydrate cupric chloride amount is discussed in terms of depletion of the solution and the surface tension properties of the system.