The extent of disease was scored in a blinded fashion by visual observation using the following scale: 0 – no signs of involvement, 1 – redness, red spots on paw, 2 – partial swelling, difficulties with stretching paw; 3 – swelling, no loading on paw; 4 – maximally swollen paw, no loading.
PTI was diagnosed when there was: (1) redness around any pin-site, (2) tenderness near a pin-site and (3) serous or purulent discharge from the pin-skin interface.
Acidic mucosal lesions were examined in the palatal, buccal, and tongue mucosa using the following scoring system: score 0, no inflammation; 1, redness; and 2, ulceration [ 13].
The disease severity was recorded for each limb, as described in [ 17]: score 0, normal; score 1, redness and/or swelling in one joint; score 2, redness and/or swelling in more than one joint; score 3, redness and/or swelling in the entire paw; score 4, deformity and/or ankylosis.
Mice were scored blindly twice a week for clinical signs of arthritis [ 13, 16]: 0 (no symptoms), 1 (redness and swelling in one toe), 2 (redness and swelling in more than one toe), 3 (toe stiffness), and 4 (deformity or ankle involvement).
The disease severity was recorded with the following scoring system for each limb: score 0, normal; score 1, redness and/or swelling in one joint; score 2, redness and/or swelling in more than one joint; score 3, redness and/or swelling in the entire paw; score 4, deformity and/or ankylosis.
The term sūmu used in #5 and #6 means "redness, red glow" or "red spot".
They can be categorized using the following keywords: unusual "rainbow (TIR.AN/manzât)" (#1, 3, 8), "red glow (akukūtu)" (#2), "redness (sūmu)" (#5, 6), and "torch (IZI.GAR/dipāru)" (#4, 7, 9).
Presenting complaints were decreased vision in 100 patients (81.9%), redness in 52 patients (42.6%), pain in 42 patients (34.4%), and floaters in 40 patients (32.7%).
The average ΔE threshold was 0.67 (SEM: 0.09) for redness discrimination, 1.44 (SEM: 0.16) for health discrimination, and 1.38 (SEM: 0.17) for attractiveness discrimination (Figure 2).
According to Hodge [25], redness of roasted products increases as temperature increases for all yellow materials and this color changes might be associated with Maillard reactions.
