A Fluorescence Biosensor Based on Carbon Quantum Dots Prepared from Pomegranate Peel and T-Hg2+-T Mismatch for Hg2+ Detection.

Mercury ions (Hg2+) can cause damage to human health, and thus, the study of the detection of Hg2+ is extraordinarily important in daily life. This work reported a fluorescence biosensor for the detection of Hg2+. The key point of this strategy was that the fluorescence of carbon quantum dots made from pomegranate peel (P-CQDs) was quenched by hemin, and restored after G-quadruplex binding with hemin. The presence of Hg2+ caused thymine (T)-rich DNA fragments to form T-Hg2+-T mismatches, and this change allowed the release of G-quadruplex. G-quadruplex could change the fluorescence of hemin/P-CQDs. P-CQDs exhibited excellent properties through characterization analysis, such as transmission electron microscope, X-ray photoelectron spectroscopy and Fourier transform infrared. This proposed fluorescence detection strategy established the linear ranges of Hg2+ from 1 nM to 50 nM. In conclusion, this simple biosensor had the advantages of strong sensitivity, high selectivity, and low cost for Hg2+ detection in environmental water samples.

Self-construal priming modulates sonic seasoning.

Introduction: "Sonic seasoning" is when music influences the real taste experiences of consumers. "Self-construal" is how individuals perceive, understand, and interpret themselves. Numerous studies have shown that independent and interdependent self-construal priming can affect a person's cognition and behavior; however, their moderating effect on the sonic seasoning effect remains unclear. Methods: This experiment was a 2 (self-construal priming: independent self-construal or interdependent self-construal) × 2 (chocolate: milk chocolate or dark chocolate) × 2 (emotional music: positive emotional music or negative emotional music) mixed design, and explored the moderating role of self-construal priming and the effect of emotional music on taste by comparing participants' evaluations of chocolates while listening to positive or negative music after different levels of self-construal priming. Results: After initiating independent self-construal, participants increased their ratings of milk chocolate sweetness when listening to music that elicited positive emotions, t(32) = 3.11, p = 0.004, Cohen's d = 0.54, 95% CI = [0.33, 1.61]. In contrast, interdependent self-construal priming led participants to perceive dark chocolate as sweeter when they heard positive music, t(29) = 3.63, p = 0.001, Cohen's d = 0.66, 95%CI = [0.44, 1.56]. Discussion: This study provides evidence for improving people's individual eating experience and enjoyment of food.

Influence of Healthy Brand and Diagnosticity of Brand Name on Subjective Ratings of High- and Low-Calorie Food.

Brand names on food packaging and the diagnosticity of brand names have notable effects on consumer preferences. However, their effects on healthy food consumption are not clear. The objective of this study was to investigate the effect of healthy brands and the diagnosticity of brand names on consumers' subjective ratings of different calorie foods. In two studies, participants viewed 32 pictures of high- and low-calorie food product packaging from healthy and unhealthy brands and rated their feelings and willingness to pay online. Study 1 used real brand names, and Study 2 used fictional brand names and added press releases to manipulate diagnosticity. The present study demonstrated that participants perceived foods from healthy brands as healthier but less delicious and were more willing to buy low-calorie foods from healthy brands. Moreover, only when the brand name was of high diagnosticity were high-calorie foods rated as more likable, and did the willingness to pay for low-calorie foods increase. Collectively, these findings highlight the influence of the healthy brand on consumers' subjective ratings of food. It is also inspiring for healthy food marketing.