Currently, most HIV tests are performed with blood samples, or alternatively saliva samples are used for HIV testing. Simple HIV tests need to be performed in hospitals or other medical agencies instead of more invasive HIV blood tests. To enable point-ofcare (POC) HIV diagnostics, based on a recently developed lateral flow strip for HIV urine testing, a microfluidic immunoassay cassette with a handheld optical reader is developed. Based on lateral flow strip with gold colloid reporter, the integrated immunoassay cassette can perform sample introduction, metering, discharging, applying and detection which simplifies HIV testing. An indicator is incorporated into the cassette to guide sample introduction based on color change, and further, the excess test sample is stored inside the sealed cassette to avoid any contamination. The low-cost handheld optical reader can provide a test result within a few seconds, which is useful for simple, sensitive and affordable HIV onsite detection. Instead of using normal white LEDs, a customized back light module embedded with green LEDs is adopted to illuminate the lateral flow strip with an appropriate working current to achieve optimal performance. Compared to the standard lateral flow strips using a benchtop reader, with the disposable immunoassay cassette assisted by the handheld optical reader, more convenient, easier-to-operate, and more affordable HIV urine testing can be achieved in POC diagnostics.
We investigated the characteristic volatiles of purple potato using sensory evaluation, GC-MS and GC-O, and developed a flavoring formulation based on the information obtained from these tests to apply to potato products. The sensory analysis indicated that roasted and sourish notes gained the highest and lowest scores, respectively, but compositional analysis through GC-MS drew the opposite conclusion, namely that the compounds producing sourish notes accounted for the highest percentage (31.27 %) in all volatiles while roasted notes took up the lowest proportion (5.16 %). GC-O analysis was able to explain this phenomenon, as we identified 2,4-nonadienal, 2,4-decadienal, decanal and 3-octen-2-one as the characteristic volatiles of purple potato. Therefore, the flavor formulation applied to potato products contained higher roasted-note and burnt-note compounds (8.05 % and 6.18 %, respectively) and lower sourish-note compounds (0.05 %), which helped to preserve the original flavors of the purple potato and increase the fine aroma and sweet flavor of potato products.
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