Chromatic Characteristics Research Articles

Color Words in D. H. Lawrence’s Fictional Works

D. H. Lawrence was of greatest figures in twentieth-century English literature. Many of his works deal with issues of dualistic balances between men and men, men and women, men and nature, etc. Very few of critics have noticed color words in his fictional works, though they are prevailing in nearly every piece of Lawrence's writings. As a matter of fact, color words not only reflects Lawrence's metaphysic assertion and strategies applied in narration, but also shows his growing background and influences from other modernists of his time. Therefore, it will be worthwhile to deal with color issues in Lawrence's fictional works, and findings about stylistic, strategic and biographical reasons behind application of color words will be quite helpful to highlight aspects which we may have overlooked and add another dimension to understand Lawrence's fiction. Most of studies on Lawrence deal with Lawrence's philosophy, his language and even his biographical background. It is quite a shame that few of them touches upon question as to reasons behind frequent appearance of color words in Lawrence's work, though it is obvious that Lawrence have a predilection for color terms for their overall appearance in Lawrence's writings in all kinds of genres. Some critics have noticed this phenomenon, but their comments are quite limited. Hugh Stevens thinks that Lawrence's attitude towards races is reflected in colors in characters. According to him, Lawrence's writing strikingly blends eroticism and racial markings such as color of every part of body. He draws attention to contrast of color between and Prussian officer by proposing that the two men are systematically opposed not only in terms of class, age and authority, but also in terms of color: 'light blue eyes' and 'cold fire' of officer are opposed to 'warm flame' of 'swarthy' orderly (Stevens, 2003, p. 55). Anais Nin justifies Lawrence's preference for color terms as one of things which give his work an incredible reality (Nin, 1964, p. 63). In his review about Sea and Sardinia, Jack F. Steward returns to rhetorical issue of Lawrence's language and approaches color usage by referring to Roman Jacobson's theory of metaphor and metonymy as intellectual background. This essay draws attention to a group of color motifs in Lawrence's description of natural scenes. Though these critical studies touch upon specialty of chromatic characteristics of language in Lawrence's writing, still they fail to relate this phenomenon with Lawrence's metaphysic or narrative strategies behind it. This article seeks to highlight Lawrence's application of color terms and tries to give a specific analysis of reasons behind his predilection for color words. In line with that, it will help readers be more aware of importance of color words in Lawrence's fictional writing and give a more panoramic understanding of Lawrencian narration and its relation with spirit of his time. 2. Discussion

Consecutive alcoholic fermentations of white grape musts with yeasts immobilized on grape skins – Effect of biocatalyst storage and SO2 concentration on wine characteristics

Saccharomyces cerevisiae yeasts, immobilized by natural adsorption on grape skins, were used to carry out the alcoholic fermentation step of a winemaking process. The viability of the immobilized cells was evaluated by the implementation of 7 successive fermentations of a white grape must containing 30 mg/L of SO2. The time to complete alcoholic fermentation, the physicochemical characteristics of the produced wines (ethanol, glycerol, organic acids, volatile compounds, color) and sensory properties were evaluated. A traditional fermentation with free cells was used as control. Three other fermentations were conducted after storage of the immobilized biocatalyst (30 d, 4 °C), the first one in the same conditions of the earlier assays, and the other two with higher amounts of SO2 (60 mg/L, 90 mg/L).Wines produced with immobilized cells presented physicochemical and sensory characteristics similar to those traditionally produced with free cells. After three consecutive fermentations, chromatic characteristics became similar to those of traditional wines, but the fermentation time had been reduced from 7 d to 4 d. The fermentative process and the characteristics of the produced wines were not significantly affected by the use of higher amounts of SO2. Immobilized biocatalysts could be stored at least one month without losing its activity.

Mesoporous Material KIT-6 Influence on the Content of Phenolic Compounds in Fetească Neagră Wine

800x600 The aim of this paper is to investigate the mesoporous materials KIT-6 action on the content ofphenolic compounds from Romanian wine obtained from FeteascAƒ neagrAƒ variety. Experimentalmaterial used is FeteascAƒ neagrAƒ grapes. They were harvested from Copou wine region-IaAŸi, in 2009. Tocharacterize the phenolic compounds, a spectrophotometric measurement was used in order to evaluatethe total polyphenolic index and the chromatic characteristics of wine. Photometric measurements weremade using Analytik Jena S 200 spectrometer (at 280 nm) and the adsorption experiments were carriedout at 5 °C for 24 hours. The chromatic characteristics of the analyzed wine samples were calculatedaccording to CIE Lab 76 method. Our current results point out that treating FeteascAƒ neagrAƒ wine withmesoporous material KIT-6 reduces the total content of phenolic compounds and various changesappear in the chromatic characteristics. Normal 0 false false false EN-US X-NONE X-NONE MicrosoftInternetExplorer4

Image processing based deflagration detection using fuzzy logic classification

Image processing-based deflagration detection is currently a novel application with a considerable development potential. Moreover, this technology could replace the commonly used infrared photodiode-based detection sensors and can help to avoid tunnel disasters or accidents in chemical plants more reliably. Today׳s deflagration detection systems only provide a detection signal without any further information concerning the triggering event. In addition, these systems are not able to distinguish between a hazardous deflagration and a less dangerous fire-like process.This paper proposes a two-stage algorithm for deflagration detection in order to obtain this valuable information. The first stage identifies probable deflagration-like or fire-like pixels by their chromatic characteristics and dynamic intensity behaviour. The following stage evaluates the temporal expansion of the counted pixels using a defined spatial expansion parameter (SEP). In parallel to this, the oscillating change in the number of identified pixels over time is transformed into the frequency domain. The analysis of the frequency spectrum facilitates identifying fires by their typical flicker frequency. The proposed detection method uses fuzzy logic classification for each stage. Thereby no static thresholds are necessary, which yields more setting options in order to increase algorithm flexibility.Finally, the entire algorithm is tested in different realistic scenarios with focus on deflagrations. As a general result of the performance tests, the algorithm is able to detect and distinguish deflagrations and fires with high accuracy. Furthermore, the expansion of the detected combustion processes is described quantitatively.

Influence of the structural features of commercial mannoproteins in white wine protein stabilization and chemical and sensory properties

The cloudy aspect formed in white wines due to protein instability is a visual defect. Sodium bentonite is the most commonly used fining agent to treat this instability, but has usually a negative impact on the wine’s physicochemical and sensory characteristics. Aiming to find suitable alternatives, eleven commercial mannoproteins were chemically characterized concerning their sugar composition and protein content, and their effectiveness on wine protein stabilization. Also, their effect on the amount and nature of phenolic compounds, browning potential, chromatic and sensory characteristic was evaluated. Protein stabilization effectiveness was related to their chemical composition, namely their high mannose to glucose ratio. Additionally, some mannoproteins decreased the browning potential. Thus, mannoproteins could be an effective alternative for protein stabilization, preserving or even improving wine quality.

Copigmentation, colour and antioxidant activity of single-cultivar red wines

A hundred and thirty-six single-cultivar red wines of different vintages were collected from several wineries in the Canary Islands in order to study the magnitude of the copigmentation phenomenon and the antioxidant activity. The contribution of free anthocyanins, copigmented anthocyanins and polymeric pigments to the colour of wine, as well as the total phenols, the antioxidant activity (2,2-diphenyl-1-picrylhydrazyl, DPPH method) and the chromatic characteristics of the wines were determined. The influence of ageing time and the climatic conditions on these parameters was also studied. The wines made with Merlot, Ruby Cabernet and Syrah cultivars showed the highest parameters of colour, and the largest contribution to the copigmented anthocyanins was from the Ruby Cabernet, Listan negro and Syrah cultivars. The copigmented anthocyanins and the free anthocyanins decrease with the age of the wine, and the antioxidant activity of the samples appears to be related to the total phenol content. An influence of the climatic conditions on colour parameters has been found. The correlation study between parameters suggests that the parameters b* and L* could be used as suitable indicators of evolution or oxidation stage of red wines.

Chlorophyll fluorescence induction, chlorophyll content, and chromaticity characteristics of leaves as indicators of photosynthetic apparatus senescence in arboreous plants.

Parameters of chlorophyll fluorescence induction (CFI) are widely used for assessment of the physiological state of higher plant leaves in biochemical, physiological, and ecological studies and in agricultural applications. In this work we have analyzed data on variability of some CFI parameters - ΦPSII(max)= Fv/Fm (relative value of variable fluorescence), qNPQ (non-photochemical quenching coefficient), RFd ("vitality index") - in autumnal leaves of ten arboreous plant species of the temperate climatic zone. The correlation between the chlorophyll content in the leaves and fluorescence parameters characterizing photosynthetic activity is shown for two representative species, the small-leaved linden Tilia cordata and the rowan tree Sorbus aucuparia. During the period of mass yellowing of the leaves, the ΦPSII(max) value can be used as an adequate characteristic of their photochemical activity, while in summer the qNPQ or RFd values are more informative. We have established a correlation between the ΦPSII(max) value, which characterizes the maximal photochemical activity of the photosystem II, and "chromaticity coordinates" of a leaf characterizing its color features. The chromaticity coordinates determined from the optical reflection spectra of the leaves serve as a quantitative measure of their hues, and this creates certain prerequisites for a visual expert assessment of the physiological state of the leaves.

Effect of a cold‐active pectinolytic system on colour development of Malbec red wines elaborated at low temperature

SummaryThe effect of a new cold‐active pectinolytic system on colour of Malbec wines was studied under the following winemaking conditions: (i) fermentation at low temperature (20 °C) and (ii) prefermentative cold maceration (PCM) (5 °C–7 days) followed by traditional fermentation (28 °C). The pectinolytic system was mainly composed of polymethylgalacturonase and pectin lyase activities, detected under similar conditions to those in winemaking (pH 3.6–20 °C). The results show that the enzyme system significantly accelerated colour extraction by reducing the maceration time necessary for vinification at low temperature and shortening the PCM stage. Enzyme‐treated wines exhibited better chromatic parameters than their controls at devatting and after 6 months of storage. The cold‐active enzyme compensated the decrease in colour extraction due to the low maceration temperature, achieving high‐quality wines with chromatic characteristics similar to those of traditional wines.

Comparison between different types of carboxylmethylcellulose and other oenological additives used for white wine tartaric stabilization

Carboxylmethylcellulose (CMC) is authorised to prevent wine tartaric instability. The effect of CMC structural characteristics on their effectiveness is not well understood. The main purpose of this study was to compare the impact of CMC’s with different degrees of substitution and molecular weight, on tartaric stability, tartaric acid, mineral concentration, phenolic compounds, chromatic and sensory characteristics in white wines, and compare its effectiveness with other oenological additives. Mini-contact test showed that all CMC’s and metatartaric acid stabilized the wines; however, some arabic gums and mannoproteins do not stabilized the wines. CMC’s had no significant effect on tartaric acid, potassium, calcium and sensory attributes. Tartaric stabilization effectiveness depends on CMC’s degree of substitution, but also on wine matrix, probably its initial potassium content. Results suggest that CMC is a good alternative to white wine tartaric stabilization; nevertheless deeper structure knowledge is necessary in order to choose the appropriate CMC for a given tartaric instability.

Brood parasites lay eggs matching the appearance of host clutches

Interspecific brood parasitism represents a prime example of the coevolutionary arms race where each party has evolved strategies in response to the other. Here, we investigated whether common cuckoos (Cuculus canorus) actively select nests within a host population to match the egg appearance of a particular host clutch. To achieve this goal, we quantified the degree of egg matching using the avian vision modelling approach. Randomization tests revealed that cuckoo eggs in naturally parasitized nests showed lower chromatic contrast to host eggs than those assigned randomly to other nests with egg-laying date similar to naturally parasitized clutches. Moreover, egg matching in terms of chromaticity was better in naturally parasitized nests than it would be in the nests of the nearest active non-parasitized neighbour. However, there was no indication of matching in achromatic spectral characteristics whatsoever. Thus, our results clearly indicate that cuckoos select certain host nests to increase matching of their own eggs with host clutches, but only in chromatic characteristics. Our results suggest that the ability of cuckoos to actively choose host nests based on the eggshell appearance imposes a strong selection pressure on host egg recognition.

Vegetable Salami with High Nutritional and Functional Properties

Vegetables are strongly recommended in human diet since their consumption is closely related to the decrease of cardiovascular diseases. Despite these advantages, many people do not like vegetables as it, as opposed to some foods that are very attractive for their sensorial characteristics but nutritionally unbalanced. Among them, ‘Salami’ are typical Italian fermented products made up of pork meat and back-fat that are very appreciated for their flavour and taste but present a high content of fatty saturated acids and cholesterol. This research aimed at the study and realization of new fermented vegetable Salami, with an appropriately balanced composition of nutrients and able to simulate the meat Salami in terms of colour and consistency. Those characteristics were obtained by choosing vegetables with good sensory and structural characteristics and optimizing the ripening processing that, for this type of Salami, was 18 days at 25 ° C and 75% RU in early days and 45% RU in the final stage of ripening. During ripening stage, lactic bacteria concentration was more than 108 CFU/g. This value represents the minimum threshold to consider a food as probiotic in vitro. The chromatic characteristics of vegetable Salami during ripening showed a reduction of L* (from 50.27 to 39.02) and b* indexes (from 44.92 to 30.59) caused by the gradual dehydration of vegetable matrix. As a matter of fact, a sudden increase of shear stress, hardness, chewiness and springiness of the slices was recorded as a function of maturation.

Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity

Aging is an enological technique usually employed with Vitis vinifera wines for improving and stabilizing wine sensory attributes like red wine color. However, red wines made from non-vinifera grape cultivars are considered not suitable for classic wine aging because they are prone to color loss during processing and storage, mainly due to the major occurrence of non-acylated anthocyanidin 3,5-diglucosides. The recently developed hybrid grape cv. BRS Violeta gives rise to deep red-purplish colored wines characterized by an important contribution of p-coumaroylated anthocyanidin 3,5-diglucosides. In this work, Violeta red wines were subjected to control (storage at 15°C) and accelerated (storage at 25, 35 and 50°C) aging for 120days. Total phenolic content was only significantly decreased by 23% in accelerated aged wines at 50°C, whereas antioxidant capacity was mainly reduced in the first 20days of aging (around 35% for all the wines, except for 45% for wine aged at 50°C) and then remained almost stable. In contrast, total anthocyanin content decreased following expected first-order kinetics and the variation of rate constants with regard to temperature fitted well with an Arrhenius-type equation. The calculated activation energy for disappearance of anthocyanins (47kJ/mol) was close to the lower limit of the range of values reported for thermal degradation of anthocyanidin 3-glucosides. In addition, half-life values for p-coumaroylated anthocyanidin 3,5-glucosides of Violeta wine aged at 50°C almost doubled those of their corresponding non-acylated derivatives. The latter result is suggested to be the main reason behind the relatively high resistance of Violeta wine towards the disappearance of anthocyanin under accelerated aging conditions. Finally, chromatic characteristics of Violeta wines did not significantly change their C* values during aging but L* and h* values increased as expected, the latter mainly due to higher increases of the yellow color component (b*) over lower decreases of the red color component (a*). These color changes were more drastic in the accelerated aged wines and the wine aged at 25°C still maintained interesting color characteristics close to those of the control aged wine that did not change very much.

Traffic Engineering Product Chromaticity Testing Software Development

Traffic engineering products have two major functions: to guild and indicate signals, they can directly affect drivers vision and mind, its chromaticity characteristics are important parameters index, also those products are the significant parts of active safety. The current traffic engineering products chromaticity test depends on people to trace points in the printed paper to judge whether the parameter is qualified or not. According to the defects, the author developed a set of chromaticity test softwares about traffic engineering products, aiming to improve measurement accuracy and test efficiency. And these softwares have already successfully been operating in the test of traffic engineering products.

Cold-Active Acid Pectinolytic System from PsychrotolerantBacillus: Color Extraction from Red Grape Skin

Cold-active enzymes are potentially relevant to food processing and, among them, pectinases belong to the most important enzymes in the fruit juice and wine industry. <i>Bacillus</i> sp. CH15 from grape berries was screened for the production of cold-active acidic pectinolytic enzymes. Taxonomic studies and 16S rDNA analysis revealed that the isolate was closely related to the <i>Bacillus subtilis</i> group. Maximum pectinolytic activity under acidic conditions (pH 5.0) and at low temperature (20°C) was obtained after 24 hr of incubation in medium containing citrus pectin as sole carbon source (0.305 U/mL). Polymethylgalacturonase activity was the predominant pectinase under the given assay conditions, whereas highest levels of pectate lyase activity were found at 60°C. At 5 and 10°C, the enzymatic system maintained 15 and 30% of the maximum activity, respectively. This is the first report on a pectinolytic enzyme system produced by a <i>Bacillus</i> strain and active at 20°C and pH 3.6, conditions similar to those in winemaking. According to classical and CIELab color parameters of short macerations with red grape skins at low temperature, the bacterial pectinolytic system produced a rapid color extraction and the macerates exhibited better chromatic characteristics than those obtained with commercial pectinases or after natural extraction. Total anthocyanin contents of the macerates with <i>Bacillus</i> enzyme system and after natural extraction were significantly different, whereas relative individual pigment quantities did not show any significant difference between the two treatments. In conclusion, <i>Bacillus</i> sp. CH15 could be used as a microbial source of cold-active acidic pectinases in red winemaking.

Color evaluation of seventeen European unifloral honey types by means of spectrophotometrically determined CIE [formula omitted] chromaticity coordinates

CIE (Commission Internationale de l’Eclairage) L∗Cab∗hab∘ color coordinates for 305 samples of 17 unifloral honeys types (asphodel, buckwheat, black locust, sweet chestnut, citrus, eucalyptus, Garland thorn, honeydew, heather, lime, mint, rapeseed, sage, strawberry tree, sulla flower, savory and thistle) from different geographic locations in Europe were spectrophotometrically assessed and statistically evaluated. Preliminary separation of unifloral honeys was obtained by means of L∗-Cab∗ color coordination correlation. Hierarchical Cluster Analysis (HCA) revealed an expected segregation of the honeys types according to their chromatic characteristics. Principal Component Analysis (PCA) allowed to obtain a more defined distinction of the 17 unifloral honey types, particularly when using 3D graphics. CIE L∗Cab∗hab∘ color coordinates were useful for the identification of several honey types. The proposed method represents a simple and efficient procedure that can be used as a basis for the authentication of unifloral honeys worldwide.

Chromatic characterization of novel multicolor reflective display with electrochemically size‐controlled silver nanoparticles

AbstractMultifunctional electrochromic materials that enable control of multiple colors, color density, and specular reflection are potential candidates for novel reflective display devices. In this research, we focus on Ag nanoparticles that exhibit various optical states based on their localized surface plasmon resonance (LSPR). Because the LSPR band depends on the size and shape of the nanoparticles, control of the morphology of Ag nanoparticles can lead to dramatic changes in color. In order to apply this color variation for display devices, we investigate here the electrochemical formation of size‐controlled Ag nanoparticles using a voltage‐step method that consists of an application of two successive different voltages (V1 and V2). The electrochemically deposited Ag nanoparticles appear red and blue depending on the time for V2 voltage application. The color changes between the transparent and colored states are reversible. Then, we successfully demonstrate the first LSPR‐based multicolor electrochromic device in which reversible control of five optical states—transparent, silver mirror, red, blue, and black—is possible.

Garnacha Tintorera-based sweet wines: Detailed phenolic composition by HPLC/DAD–ESI/MS analysis

Sweet wines are traditionally elaborated in Galicia (the N.W. corner of Spain). The denomination of origin (DO) Valdeorras, one of the five DOs in Galicia, wants to promote the production and marketing of new sweets wines. The first one is made with dried red grapes Vitis vinifera L. Garnacha Tintorera (GNSW); this cultivar is a teinturier cultivar which has excellent potential to produce wines from raisined grapes. The second one, a fortified sweet wine aged in oak barrels (GFSW). Additionally a dry young wine (GBW) was produced from the same variety. Their aroma profiles and chromatic characteristics (determined by simple spectrophotometric methods) have been previously established. Now, proanthocyanidins, flava-3-ol monomers, anthocyanins, phenolic acids, flavonols and resveratrol were determined by HPLC, for the same three wines. The highest concentration of total proanthocyanidins (PAs) was evaluated in the GBW (525mgL−1), which was about 2-fold the concentration in the GNSW (236mgL−1) and about more 10-fold the concentration in the GFSW (44mgL−1). No apparent difference in the aDP (mean degree of polymerisation) was observed for the GBW (1.9) and the GNSW (2.1), whereas a slightly lower value was obtained for the GFSW (1.5). Total anthocyanin concentration was described as follow as GBW: 390mgL−1≫GNSW: 57mgL−1>GFSW: 25mgL−1, which indicates that sweet wines were polymerised in great extent. Only vitisin A and B were found the main concentration in GFSW when compared to GBW by the ageing process. In sweet wines, phenolic acids (hydroxybenzoic and hydroxycinnamic acids) and flavonols were lowest when compared to GBW and resveratrol not was found in sweet wines.

Grape seed removal: effect on phenolics, chromatic and organoleptic characteristics of red wine

SummaryWinemakers are interested in wines with low bitterness and astringency, and therefore, there is a preference for a higher presence of skin proanthocyanidins in wines. However, the information regarding the effect of reducing or eliminating seed proanthocyanidins from the must or fermenting wine on the characteristics of finished wines is scarce. For this reason, we elaborated a wine using Monastrell grapes from which the seeds had been removed and compared it with a control wine (CW) made from intact grapes. The anthocyanin and proanthocyanidin concentration and profile, and the chromatic and sensory characteristics were studied. The absence of seed proanthocyanidins did not affect anthocyanin concentration, although the proanthocyanidin concentration was 40% lower than in the CW. The copigmentation (CA) study showed that both wines had a similar extent of CA phenomena although colour intensity was higher when seed proanthocyanidins were present. The panellist evaluated the wines elaborated without seeds as being fruitier, less astringent and with an overall higher quality.

The evaluation for the chromatic characteristics of LED module under electrical and thermal coupling analysis

Towards energy-saving, high efficiency, and low pollution, the lighting of light-emitting diode systems, the solid state lighting, is important for the future of green energy technology industry. It becomes the replacement of traditional lighting, such as light bulbs and compact fluorescent lamps. Because of the characteristics of semiconductor, the electrical property of light-emitting diodes is varying with operating temperature. Then, the alternation of electrical property changes the heating power and operating temperature of light-emitting diodes. This is a mutual interaction between electrical property and operating temperature until they reach the steady state. The final current and temperature distributions decide the optical and chromatic characteristics of light-emitting diodes. Besides increasing the luminous efficiency, effectively controlling electricity and thermal characteristics in the design of light-emitting diode lighting products is the key point to achieve the demand of light and color. In this paper, we designed experiments and calculation algorithm to do the temperature distribution simulation of light-emitting diode module. Then, we obtained the analysis technology to predict the reliably optical and chromatic characteristics of light-emitting diode module in practical use.

Psychophysical factors that have been applied to clinical perimetry

Perimetry is the most common clinical diagnostic test procedure for evaluating the status of peripheral visual function in the management of ocular and neurologic diseases. This procedure has an extended history, and its design, implementation and interpretation is dependent on many principles that have been developed through visual psychophysical studies of target size, target duration, background adaptation level, chromatic characteristics and other stimulus properties (see Greve, 1973; Johnson, 1994, chap. 17, 1996, 2008, 2010, chap. 23; Johnson & Keltner, 1998, chap. 7; Johnson & Sample, 2002, chap. 22; Johnson & Wall, 2011, chap. 35; Wall & Johnson, 2005, chap. 2 for reviews). This paper will provide a general overview of the history of perimetry, selection of stimulus parameters, development of test strategies, clinical testing conditions, new procedures and approaches to perimetry, experimental design, analysis and interpretation methods, hypothesis testing, prediction and forecasting procedures, and other related topics. It is somewhat paradoxical that although there have been major advances in all of these areas that have significantly enhanced the utility and value of this clinical diagnostic test, the fundamental methodology has remained mostly unchanged for thousands of years. It is hoped that this overview will be of assistance to investigators and clinicians who wish to use or modify this diagnostic procedure for their ongoing career activities.