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Production and Evaluation of Cocucynne Fettuccine Pasta

Janilin Ng
Psychology and Education: A Multidisciplinary Journal · 2024-07-19 · DOI 10.5281/zenodo.12778492
Token #3263
✓ Verified on SciChain. The record below hashes to exactly the content hash stored on chain for token #3263.
Token#3263 of SciMatic Articles (ERC-1155), fixed supply 1,000,000
Contract0x0E596B4bb924937aA35D9b342A90347ed6F05eF8
Mint transaction0x389720b7b504d92a8542b55af564b5b79ecd07b4dede8d544f66468815204283 · block 12100418
Minted2026-10-01 22:10 UTC
Hash on chain0x759ff7de1c4fc7df21c7ebda6ecde5b846d39c8de22cfa7edf0fa740e2104c32
SHA-256 of the record0x759ff7de1c4fc7df21c7ebda6ecde5b846d39c8de22cfa7edf0fa740e2104c32
Article today Matches the anchored record.

Allocation at minting

HolderWalletMintedHolds now
SciMatic (10%) 0xc35709AB…277732 100,000 100,000
Janilin Ng 0x3bab328e…7396DF 900,000 900,000

The anchored record

Canonical JSON (keys sorted, no spaces, UTF-8). Its SHA-256 is the hash on chain. The abstract here is gemini shortened, not the author's own text.

{"abstract":"This study produced COCUCYNNE Fettuccine Pasta and analyzed its physicochemical contents, acceptability, and marketability in Barangay Tumana, Marikina City, during the 2023-2024 school year. An experimental research method used survey questionnaires with 30 pasta lovers, 30 pasta sellers, and 30 pasta makers. A 9-point Hedonic scale assessed acceptability, and a 5-point Likert scale measured marketability. Hundred-gram samples of COCUCYNNE Fettuccine Pasta with 50% taro root, turmeric, and lemongrass powder contained 4.07 milligrams of iron, 65.7 grams of total carbohydrates, a pH of 6.05, and 14.6 grams of moisture. All three respondent groups rated the pasta with 25%, 50%, and 75% proportions as “Very Acceptable” in appearance, aroma, taste, and texture, with grand weighted means of 8.25, 7.81, and 8.30, respectively, showing no significant difference in their evaluations. The product's marketability at different proportions was rated “Very High Level,” with overall weighted means of 4.77, 4.67, and 4.88, also showing no significant differences. Respondents suggested adding cornstarch and baking soda for elasticity and using natural coloring from dried pigmented plants to improve palatability.","abstract_source":"gemini_shortened","authors":["Janilin Ng"],"date":"2024-07-19","doi":"10.5281/zenodo.12778492","id":3263,"issue":4,"journal":{"issn":"2822-4353","name":"Psychology and Education: A Multidisciplinary Journal"},"pdf_sha256":"49722c7cafaf70d64b052481a44ab3d33d3f98e9ded92ce2ccc4c22b982aa3ad","schema":"scimatic-article/1","title":"Production and Evaluation of Cocucynne Fettuccine Pasta","volume":22}

Check it yourself

1. The record, from the token's own metadata:

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2. The hash stored on chain (contentHash(3263)):

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  -d '{"jsonrpc":"2.0","id":1,"method":"eth_call","params":[{"to":"0x0E596B4bb924937aA35D9b342A90347ed6F05eF8","data":"0xf3e0c2900000000000000000000000000000000000000000000000000000000000000cbf"},"latest"]}'

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