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Color Scale (color + scale)
Selected AbstractsFarbskalen,Farbkreise,Farbsysteme (Color Scales, Color Circles, Color Systems), by Werner Spillmann, reprint available from Applica, Grindelstrasse 2, 8304 Wallisellen, Switzerland, 23 pp/SFr.COLOR RESEARCH & APPLICATION, Issue 5 2003No abstract is available for this article. [source] In Situ Observation of Dynamic Recrystallization in the Bulk of Zirconium Alloy (Adv. Eng.ADVANCED ENGINEERING MATERIALS, Issue 8 2009Mater. The cover shows the in-situ diffraction setup. A fine synchrotron beam transmits the sample situated in a (heated) load frame and scatters into Debye-Scherrer cones. Large crystallites map onto spots onto the 2D detector rather than continuous rings. In the background, the intensity distribution of one selected reflection - here beta-Zr 110 - is plotted in color scale as a function of azimuthal angle (horizontal axis) and time (vertical axis) revealing the different states during thermo-mechanical processing. More details can be found in the article by K.-D. Liss on page 637. [source] Color characteristics of low-chroma and high-translucence dental resin composites by different measuring modesJOURNAL OF BIOMEDICAL MATERIALS RESEARCH, Issue 6 2001Yong-Keun Lee Abstract The objective of the described research was the evaluation of the effects of the differences in the color-measuring geometry (SCE, SCI) and the standard illuminant on the color and color change after polymerization and thermocycling of resin composites. White, translucent, and conventional shades of two brands of resin composites were measured before and after polymerization and after thermocycling according to the CIE L*a*b* color scale on a reflection spectrophotometer with SCE and SCI geometry under the standard illuminants A, D65, and C. Under both SCE and SCI modes, the color differences (,E*) of specimens between the values measured under illuminants A and D65 or A and C were larger than those between D65 and C in unpolymerized, polymerized, and thermocycled conditions. With SCE geometry, ,E* after polymerization of the white shade group was 8.7,9.8 under D65, and was higher than the conventional shade group (p < 0.05) in both materials. With SCE geometry, ,E* between polymerized and thermocycled white, translucent shade was 4.4,7.1 under D65. With SCI geometry, the results were in general agreement with those of SCE mode. After polymerization, ,E* measured under illuminant A was generally higher than that under D65 or C (p < 0.01). After thermocycling, the color change was different depending on the color-measuring geometry and standard illuminant. © 2001 John Wiley & Sons, Inc. J Biomed Mater Res (Appl Biomater) 58: 613,621, 2001 [source] EFFICACY OF SOUR WHEY AS A SHELF-LIFE ENHANCER: USE IN ANTIOXIDATIVE EDIBLE COATINGS OF CUT VEGETABLES AND FRUIT,JOURNAL OF FOOD QUALITY, Issue 5 2007JINHAN SHON ABSTRACT The effectiveness of edible coatings containing sour whey powder (SWP), compared with soy protein isolate (SPI) and calcium caseinate (CC), in reducing oxidative browning and moisture loss during storage (4C) of cut apples, potatoes, carrots, and onions was investigated. Oxidative discoloration, as determined by the Commission Internationale de I'Eclairage L*a*b* color scale, was significantly reduced (P < 0.05) by treatments over a storage time of 120 min. Loss of lightness was reduced by CC, SPI and SWP coatings. These respectively showed 2.7, 3.3 and 1.5% change of L* value in coated apples as compared with 7.4% in the control. Browning in cut potatoes was significantly reduced from a 145.1% increase in the a* value of the control to 45.9, 37.0 and 30.3% increase for CC, SPI and SWP treatments, respectively. The b* values also reflected the effectiveness of SWP. The moisture barrier effect, tested over a period of 5 days at 4C, was significantly better for the treatments than control. SWP was the best and significantly reduced moisture loss in potatoes and carrots by 40 and 59%, respectively, over control. Cut onions did not show any treatment effect both in terms of off-color development and moisture loss. The reasons for the excellent moisture barrier and antioxidative property of SWP were discussed. PRACTICAL APPLICATIONS Oxidative degradation of fresh fruits and vegetables is a major problem faced by the industry today. Most of the fresh produce is grown in the southwestern part of the country, requiring days of transportation to retail outlets. As the educated consumer is highly health conscious, any effort in extending the shelf life will have to be nonchemical, and preferably natural. Because of small profit margins, the intervention must also be inexpensive. Millions of MT of sour whey, a by-product of cottage whey manufacture, is wasted because of the lack of appropriate food applications. It is natural, nutritious and presently very inexpensive. Our research investigated the possibility of using this by-product as a final wash to enhance the so-called window of freshness of fresh produce and fruit. [source] Effects of egg weight on egg quality characteristicsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 3 2009Ahmet, ekero Abstract BACKGROUND: The experiment was carried out with total of 270 eggs, which were collected from a brown-egg layer strain of Lohmann hens reared in a cage system. Collected eggs were categorized according to weight and classified as medium, large, extra-large or jumbo. The purpose of the study was to determine the effect of egg weight on egg quality characteristics. RESULTS: The darkest shell color scales were noted in jumbo eggs. The redness of egg shell color in the medium egg was significantly lower than that of the other egg sizes (P < 0.05). Egg shell thickness (P < 0.05) was highest in medium egg (0.400 mm) and lowest in extra-large egg (0.382 mm). Albumen height (AH) was significantly affected by egg weight (EW) (P < 0.01). Yolk height (YH) and yolk index (YI) increased with egg size. Breaking strength was highest in the medium-weight egg. There were significant positive correlations between EW and AH, EW and YH, EW and YI, EW and yol color, EW and redness (a), but EW had significant negative correlations with ST in overall eggs. CONCLUSION: The darkest shell color (L - a - b) was noted in the jumbo egg. Albumen height and yolk height increased with egg weight. Increase in egg weight caused darkness in the yolk color scale. Copyright © 2008 Society of Chemical Industry [source] The effect of Eucommia ulmoides leaf supplementation on the growth performance, blood and meat quality parameters in growing and finishing pigsANIMAL SCIENCE JOURNAL, Issue 1 2009Sung Dae LEE ABSTRACT The aim of the present study was to investigate the effect of Eucommia ulmoides leaf (EUL) supplementation on the growth performance, blood and meat quality parameters in growing and finishing pigs. Ninety gilts (L × LW × D, 20 kg initialBW) were housed 10 per pen in a front-open building with three replicate pens per treatment. Experimental treatment was started from the beginning of the growing stage (20 ± 3 kg) by supplementing EUL at 0(C), 3(T1) and 5% (T2) to the growing and finishing diet. Pigs were slaughtered by electrical stunning at 105 ± 3 kg live weight. Average daily feed intake (ADFI, kg/day) decreased (P < 0.05) by addition of EUL in growth performance, average daily gain (ADG, kg/day) was lower (P < 0.05) in T1 and T2 than in C. In hematology, leukocytes (WBC, 103/mm3) decreased (P < 0.05) in T1 and T2 than in C. Erythrocytes (RBC, 106/mm3), hemoglobin (HGB, g/dL) and hematocrit (HCT, %) increased (P < 0.05) in T1 and T2 than in C. Platelet (PLT, 103/mm3) was lower (P < 0.05) in T2 than in C and T1. In biochemical composition of serum, total protein (g/dL), r-GTP (,/L), total cholesterol (mg/dL) and triglycerides (mg/dL) were lower (P < 0.05) in T1 and T2 than in C. On longissimus dorsi muscle, crude protein was higher (P < 0.05) in T1 than in C. Crude ash was higher (P < 0.05) in T1 and T2 than in C. Yellow to blue color scale (CIE b*) in meat color was higher (P < 0.05) in T2 than in C. CIE b* in back fat color was higher (P < 0.05) in T2 than in the other treatments. In sensory evaluation scores for fresh meat, the values of meat color, fat color, drip loss and marbling were not significantly affected by addition of EUL. In cooked meat, the values of chewiness and overall acceptability were higher (P < 0.05) in T1 and T2 than in C. The results indicate that the addition of EUL affected growth performance, blood parameters and meat quality parameters in growing and finishing pigs. [source] | |||||||||||||