An easy-to-use breath test that can accurately detect COVID-19 within a minute has received provisional authorisation from Singapore’s Health Sciences Authority (HSA). Developed by Breathonix Pte Ltd, a spin-off company from the National University o
May 24, 2021 10:00am The BreFence Go test system, administered by trained personnel, uses a software algorithm to analyze a breath sample for COVID-19-related biomarkers and returns results in less than one minute. (Getty Images)
Taking deep breaths is a well-worn tactic for calming daily anxieties, and, now, with Singapore’s approval of a breathalyzer test for COVID-19, a large exhale could help mitigate what is currently one of the world’s biggest stressors of all.
The country’s Health Sciences Authority granted provisional authorization to the BreFence Go COVID breath test from Breathonix, a local startup spun out of the National University of Singapore, making it the first breath analysis system to receive the go-ahead from the agency.
Trial using new Covid-19 breathalysers at Tuas Checkpoint to start in a few days straitstimes.com - get the latest breaking news, showbiz & celebrity photos, sport news & rumours, viral videos and top stories from straitstimes.com Daily Mail and Mail on Sunday newspapers.
Marrying the increased appeal of clean label with the continued desire for visually attractive products, three experts discuss the rise of natural colouring foods.
It is often said that we eat with our eyes, making colour one of the most important factors for judging the quality of a food product.
Colouring food dates back centuries; a technique used by our ancestors to make morsels more appealing and enhance its perceived quality. For example, the characteristic yellow hue of rice was obtained by adding saffron. By the end of the 19th century, in the USA and Europe, the use of colour additives in the food industry was an ingrained habit with popular products such as ketchup, mustard and sodas featuring artificial colourants like cochineal (E 120), tartrazine (E 102) and caramel IV (E 150d), respectively on their labels. The use of synthetic dyes rapidly increased due to their lower costs, ease of production, and greater colouring strength and stability compared to natural-der