CIE System Research Articles

The Effect of Aging on Artificial Saliva at Different pH Values on the Color Stability of New Generation Denture Base Materials.

New-generation denture base materials are used successfully in denture fabrication; however, the effect of saliva pH change on the color stability of materials is unknown. The purpose of this in vitro study is to evaluate the color stability of new-generation denture base materials after immersion in artificial saliva with different pH values (3,7,14). Disc-shaped samples (Ø 10 mm x 2 mm) were prepared from three different denture base materials (1 pre-polymerized polymethylmethacrylate [PMMA], 1 graphene-reinforced PMMA, and heat-cure polymethyl methacrylate resin) (n=10). After polishing, color coordinates were measured using a PCE-CSM 5 colorimeter programmed in the CIE system (L* a* b*). The samples were kept in artificial saliva at different pH values and 37°C for 21 days. At the end of 21 days, color coordinates were measured again. The suitability of the measurements for a normal distribution was examined with the Kolmogro-Smirnov test. Whether color measurements obtained at different pH levels differed according to groups was examined with the Kruskal-Wallis test. The correlation between the CIEDE2000 and CIELab color difference formulas was examined by correlation analysis. The highest color difference occurred in heat-cure samples at pH 3 (p<0.001). The color difference at different pH values was least observed in pre-polymerized PMMA samples. Significant color differences occurred in the graphene-reinforced pre-polymerized PMMA group at pH 7 (p<0.001). It was observed that color differences occurred in all groups. Dentures made of new-generation CAD/CAM PMMA, which are less exposed to color differences, can be recommended for elderly patients with systemic diseases who are frequently exposed to pH changes in the oral cavity. Color differences on denture surfaces over time negatively affect aesthetics. Since pH changes cause changes on the prosthesis surface, it may be recommended for these patients to fabricate dentures from new-generation CAD/CAM PMMA resins, which are less deformable.

Evaluating the color stability of 3D-printed resins against various solutions.

The purpose of this study was to investigate the effect of different solutions on the optical behavior of two types of 3D-printed resin (Detax and Asiga). The samples were randomly divided into 4 groups of cola, orange juice, tea and artificial saliva (control group) in the form of 14 x 10 mm blocks with a thickness of 1.5 ± 0.3 mm (10 samples in each group). By spectrophotometric device, the color of the examined samples was recorded in the CIE system and in three parameters *L (brightness), a* (red-green) and b* (blue-yellow) as the initial record. The color difference of the samples was recorded on 7 and 30 days after immersion as a secondary record. After that, using the formula, the color difference (ΔE) were calculated. T-test also was used to analyze the data. There was no significant difference between the amount of ΔE on 7th and 30th days after exposure to artificial saliva and cola and on 7th days after exposure to orange juice and tea. But on the 30th day, a significant difference was found in orange juice and tea drinks (p<0.05), so that the value of ΔE in Asiga printer was lower than Detax. ΔE changes in orange juice solution were more than other drinks. On the 30th day of immersion in tea drinks and orange juice, Asiga printer had significantly less color difference than Detax printer.

Color quality consideration when switching from FL to LED

Color quality consideration when switching from FL to LED

The Study of Subjective Evaluations of Colour Rendering of White Light Sources with Variable Chromaticity

The effect of spectral composition of white light sources with variable chromaticity on objective and subjective evaluations of their colour rendering was studied. The dependences of the colour rendering indices on colour temperature were obtained for four light sources: a tungsten halogen lamp, white light emitting diodes with adjustable correlated colour temperature, fluorescent lamps of three colours, and three-colour light emitting diodes. The dependences of general colour rendering index (CRI) Ra and Smet’s memory colour rendering index (MCRI) Rm on the distance uv between a point corresponding to the studied radiation and the blackbody line in the 1960 CIE system (u, v) at constant correlated colour temperature 6500 K were also studied for an installation with three-colour light emitting diodes. The conditions, in which these indices reach their maximum values, were identified.

ИССЛЕДОВАНИЕ КАЧЕСТВА СИСТЕМ УПРАВЛЕНИЯ ЦВЕТОМ БУМАГИ

Paper color is one of the most important indicators of paper quality. Currently there is no information on functional color management systems. The study contains an analysis of information on the quality of color management on various paper machines for the production of printed papers. The research methodology consisted in the formation of a sample of numerical values of color coordinates in the CIE system from the archives of the APCS servers and laboratories of quality departments at factories. The analysis of the quality of operational control systems was carried out on the basis of the calculated histograms of the color coordinates of finished paper. The article presents the results of statistical processing of data about changes in the color coordinates L, a, b of the finished paper. Based on those results, the correlation of the dosage of chemical reagents and the color of the paper web is visible.

Applications of Biosensors for Meat Quality Evaluations.

The aim of this study was to apply biosensors in the assessment of meat quality. The research was carried out on 20 samples of the Longissimus muscle obtained from pork of Polish Landrace and Polish Large White hybrids of fattening pigs. In the samples, 48 h after slaughter pH values, color parameters in the CIE system (L* a* b*), the volume of natural drip loss and intramuscular fat content were measured. The commercially available biosensor Accutrend Plus was used to measure glucose, triglycerides and lactic acid in meat juice. Significant (p ≤ 0.05) relationships between glucose, triglycerides, lactic acid levels and pork quality characteristics, i.e., pH (r = −0.62; r = −0.78; r = −0.68 respectively), natural drip loss and (r = 0.57; r = 0.58; r = 0.49), color parameters as L*, a* and b* (r = from 0.47 to 0.79) were demonstrated. The study showed a negative correlation between the intramuscular fat content and acidification of muscle tissue (r = −0.49), and a positive one with the brightness of color (r = 0.46). The results of the canonical analysis show that the measurement of all three metabolites in muscle juice allows the evaluation of the technological quality of meat with an accuracy of 86.54% (Rc = 0.93, p < 0.01).

34‐2: Color Correction Model based on Spectral Distribution for solving Metameric Failure in Wide Color Gamut Displays

New technologies for wide color gamut displays like OLED, quantum dot, and micro‐LED have been developed and commercialized. However, these products could face metameric failure so that color measures do not match with perceived color due to the limitation of color matching functions (CMFs) standardized in International Commission on Illumination (CIE) in 1931. Even after new CMFs were suggested to solve these problems in the CIE system, there still remain some more problems. In this study, metameric failure is yet again demonstrated in wide color gamut displays, and a quantitative methodology is proposed for the phenomenon in particular spectral distribution of displays based on experimental results. Furthermore, a color correction method for compensating perceivable differences with measured colorimetric data is developed.

Influence of gamma irradiation on photoluminescence and nonlinear optical properties of Eu3+ activated heavy metal borate glasses

Gamma irradiation effect on absorption, photoluminescence (PL), and nonlinear optical (NLO) features of Eu 3+ doped heavy metal borate glasses was studied and elucidated in detail. With blue light excitation, the emission intensity of Eu 3+ doped glass was monitored with respect to irradiated dose. The PL intensity of the glasses was reduced with a raise in gamma dose rate because of the formation of colour centres. The quality of the emission colour of the pre- and post-irradiated glasses was analysed using 1931 CIE system. The Nonlinear Optical (NLO) features were examined by the Z–scan technique in the near–infrared spectral region and using femtosecond pulse excitation. The NLO attributes were enhanced with increase gamma irradiation dose. These enhancements are ascribed to the development of defects and non–bridging oxygens when irradiated with gamma radiation. The enhancement of NLO coefficients with gamma irradiation dose suggest the high dose irradiated glasses are useful for photonic device applications, particularly for optical limiters. • Influence of gamma irradiation on the PL and NLO properties of Eu 3+ doped heavy metal borate glasses was investigated. • PL properties were evaluated under blue light excitation. • PL intensity of the glasses was reduced with a raise in gamma dose rate. • NLO attributes were enhanced with increase gamma irradiation dose.

The comparison of different sand sources for glass industrial production

The possibility to replace the sand used in the tableware glass manufacture by using the sand from Thailand, Malaysia, Vietnam, Indonesia, Australia and Egypt. In General, the commercial tableware glass colour in CIE system should be in the length of a* ±0.5 and b* ±0.5, and this was essential to the sand composition which the impurities gave the colour. The glasses prepared from different sand from the six countries and were measured transmittance and colour by UV Vis spectrophotometer. The X-ray fluorescence (XRF) technique was used to determine the chemical compositions and the technique was found from the six different countries presented a slight difference in SiO2 content, and some minor composition as Al2O3, Na2O, K2O and CaO. The glass samples were prepared with the typical tableware glass formula and melted in an alumina crucible. The sand in glass samples was melted completely and showed a slightly different thermal property. The glasses using Malaysia and Thai sand exhibited the lowest transmittance and the most intense colour because of the high concentration of colour impurity (Fe2O). The study showed that sand from Vietnam, Indonesia, Australia, and Egypt were good candidates for tableware glass factory.

PHYSICOCHEMICAL CHARACTERIZATION AND SENSORY ANALYSIS OF JAMS PRODUCED FROM OPUNTIA FICUS-INDICA CLADODES

Objective: This study focuses on the production and evaluation of the physicochemical and sensory qualities of two jams, J1 and J2, produced from Opuntia ficus-indica cladodes. J1 made from cladodes with the addition of lemon juice and J2 made from cladodes with added 1/3 orange pulp and lemon juice.&#x0D; Methods: The moisture content is determined by drying the fresh cladodes in an oven at 103°C. The soluble solids content is determined by measuring the Brix at 20°C using a digital refractometer. Total soluble sugar content was examined using the phenol-sulfuric acid colorimetric method using a spectrophotometer ultraviolet (UV)-visible spectroscopy. Sensory evaluation was carried out by 20 panelists. The individual quality features were evaluated using significance factors: Color, texture, aroma, and taste. For instrumental color analysis, the measurement was carried out with the use of spectrophotometer UV-visible, the results were expressed using the CIE (L*, a*, and b*) system.&#x0D; Results: The physical and chemical analysis results give fairly appreciably results on average for total sugars (55.4 and 58.76%), Brix (65 and 67%), humidity (29.79 and 29.89%), and acidity (0.45 and 0.48 g/100 g). The sensory results give for color (3.73 and 6.42), for taste (4.89 and 5.21), for odor (3.00 and 3.57), and texture (4.21 and 4.21). The physicochemical analyses for cladodes showed a rich content for water 92.74, the total sugar content is 5.53.&#x0D; Conclusion: These elaborate jams meet the accepted international standards for jams. The sensory evaluation revealed that J2 was the most appreciate in terms of color, odor, texture, and taste.

Determination of Phenolic Compounds and Antioxidant activity of the Leaves of Soursop (Annona muricata L.) mixed with Various Herbal

Food diversification is increasingly approaching customer needs. Tea processing field brings a lot of health. The present study has mixed the soursop leaves tea with stevia, chrysanthemum, rose, and licorice to produce an effective mixture with improved biological activities and flavors. Survey results showed that high TPC content was present in chrys (4.01 ± 0.03 mg/g DW) entailed an increasing concentration when mixed and vice versa. In most mixtures, free-radical scavenging by DPPH and ABTS in sousop leaves tea mixtures remained unchanged (ranging from 0.5-1.5 mg/g DW). The color brightness value in CIE system is highly dependent on soursop leaves tea (34.52 ± 0.71 in L*). These findings provide helpful insight to combinations of tea and common herbs for daily use. Further studies on toxicology and health benefits of these tea combinations would be on demand.

Diferentes processos de salga na qualidade de filés de tilápia (Oreochromis niloticus)

O presente estudo teve como objetivo avaliar os três processos de salga: seca, mista e úmida na qualidade de filés de tilápia (Oreochromis niloticus). Para isto, foram realizadas análises físicas de capacidade de retenção de água (CRA), perca de peso por cocção (PPC), força de cisalhamento (FC) e cor (Sistema CIE L*a*b*), análises químicas de pH, TBARS, N-BVT e TMA e análises microbiológicas de detecção de Salmonella spp., Coliformes totais, bactérias mesófilas, psicrotróficas e halófilas. O processo de salga melhorou as características físicas dos filés, com destaque para salga seca que apresentou maior CRA e menor PPC. Melhores resultados de FC foram encontrados na salga úmida seguida da salga seca e mista. Em relação a cor não houve diferença significativa entre os tratamentos quando comparado ao controle. Nas análises microbiológicas, as amostras apresentaram resultados condizentes com o estabelecido pela legislação vigente. Os valores de TBARS aumentaram nos três diferentes processos de salga ao longo dos dias de armazenamento com maiores índices no tratamento de salga úmida. Os valores de pH, NBVT e TMA se mantiveram de acordo com o permitido pela legislação brasileira com maiores valores encontrados na amostra controle. Os processos de salga seca, mista e úmida proporcionaram melhorias nas características físicas dos filés tratados e dentre estes, a salga seca se mostrou mais eficiente.

Evaluation of Physicochemical Properties and Sensory Qualities of Pasta Enriched with Freeze-Dried Sweet Whey

Abstract For food industry, the production of functional pasta from non-conventional raw materials represents a challenge. This study aims to evaluate the potential of animal proteins of freeze-dried whey as a component for pasta production and its effect on the pasta qualities and consumer acceptance. Sweet whey was freeze-dried, then directly incorporated to pasta at a 20% level. Two pasta types (pasta non-enriched vs. enriched with whey powder) were manufactured following a small-scale pilot procedure, and then evaluated for their physicochemical and sensory qualities. Results of all analyses (whey, semolina and pasta) met the standards according to international legislation; however, the characteristics of enriched pasta differed. Whey addition significantly increased ash, proteins content, optimal cooking time and water uptake (P &lt; 0.05); it significantly decreased moisture levels, colour parameters (CIE system: a* redness, b* yellowness) and the swelling index (P &lt; 0.05). Sensory analysis revealed that overall sensory and product quality of enriched pasta was not affected by whey fortification and it was found acceptable by panelists. This study points out that whey powder could be used for the functional pasta production to increase proteins levels.

Colour changes of two thermoplastic resins used for flexible partial dentures

ABSTRACT This study aims to evaluate the colour changes of two flexible resins used for manufacturing removable dentures, when in contact with colouring agents found in the diet. Twelve samples of iFlex™ by TCS® plus 12 samples of RocalFlex were placed in three solutions – coffee, curry and coca-cola. Colour measurements were performed using a PCE-CSM 5 colorimeter programmed in the CIE system (L* a* b*), before and after (24 h and 10 days) immersion in the solutions. Colour difference (ΔE*) was evaluated and the National Bureau of Standard (NBS) units were determined. Statistical analysis was performed using the IBM® SPSS® Statistics program. In the iFlex™ resin, there are statistically significant colour differences (p > 0.05) between the curry group and the control one after 24 h of immersion; on the 10th day, marked changes are observed in the curry group. In the RocalFlex resin, there are no statistically significant colour differences (p > 0.05) but marked changes are observed in the curry and coffee groups after 10 days of immersion. These thermoplastic resins did not exhibit colour stability when immersed in some potentially staining solutions, which may constitute a critical factor for the maintenance of the denture appearance and durability.

Evaluation of the Color Change of the Resins During and After the Period of Validity

Introduction: Composite resins are materials that have in their organic matrix different components that can change their initial state after the expiration date established by the manufacturer. Objective: to evaluate in vitro the possible color change of two composite resins used during and after the period of validity. For this, composite resins LLis color A1 and A2 will be selected, inside and outside the shelf life. Methods: For each resin (4 groups) were made ten discs (n = 10), of 5mm x 2mm. The analyzes were carried out in an environment with lighting and temperature controlled by a single examiner. Results: The spectrophotometric test was performed using the Vita EasyShade® device in which the values of the Vitta scale and the Cie system L * a * b * were obtained. The values of ΔE were obtained by comparing the specimens of expired and non-expired resins and showed that, regardless of the color tested, the resins did not change color. Conclusion: Regardless of the color, the resins out of the shelf life showed no color difference.

Changes caused by the use of chlohexidine mouthwash in composite bulk-fill (in vitro)

Introduction: The aesthetic requirements of dental restorations, and the technological evolution of composite resins allowed their use in posterior teeth at the expense of the traditional amalgam [1]. The discoloration, wear resistance and susceptibility of plaque retention are factors to be taken into account [2] Chlorhexidine (CHX), frequently used in dental medicine in the treatment of oral candidiasis, gingivitis and periodontitis, among others is a cationic antiseptic with high potential for pigmentation of teeth and soft tissues [3] There are several studies that demonstrate the effects of chlorhexidine and its mechanisms on discoloration and surface changes of nano and micro hybrid composites. Yet there is few research regarding the effects on composite bulk-fill, for posterior teeth, different in terms of resistance to stress, contraction and depth of polymerization, The aim of this study is to evaluate the colour change and surface degradation of four different colour bulk- fill resins, after immersion in three different chlorhexidine (CHX) based mouthwashes. Materials and methods: 136 cylindrical samples, 4 mm in ø by 4 mm in depth, A1, A2, A3 and C2 of Filtek ™ One bulk- fill restorative composites. The samples were subjected to a daily immersion with Vortex agitation for 15 consecutive days in different solutions: distilled water (control) and chlorhexidine (CHX) mouthwashes (0.05%, 0.1% and 0.12%). Among the immersions, the samples were stored in distilled water at 37° C. The colour of the samples was evaluated with a spectrophotometer before and after the immersions [4]. The colour changes were calculated using the CIE system L * a * b *. At the end of the laboratory procedures, 3 random specimens from each group were selected to analyse the surface roughness with the Scanning Electron Microscope (SEM). The results obtained by the spectrophotometer analysis were statistically treated by the SPSS software, using descriptive and comparative statistics (bidirectional ANOVA and 95% CI), with a significance level of 5%. Results: Bulk-fill composites showed clinically unacceptable colorimetric alterations in samples submitted to the 0.1% CHX mouthwash immersion, as well as C2 colour specimens treated with a mouth rinse with 0.12% of CHX. The greatest surface degradation was that on the samples treated with 0.1% CHX rinse. Discussion and conclusions: The alcohol (ethanol), being a bipolar molecule, triggers a dissolution of the hydrophobic and hydrophilic components of the resins [5]. Studies show that dimethacrylates are more susceptible to the effect of alcohol. The composites used contained 3 dimethacrylates, AUDMA, DDDMA and UDMA. This fact may justify the colorimetric alteration and the great change in the surface morphology caused by the mouthwash at 0.1% CHX (with the highest alcohol content) [6]. In this sense, it was possible to verify that for all the resins under study, the mouthwash with 0.1% CHX (Eludril CLASSIC) was the one that triggered colorimetric changes clinically unacceptable (ΔE> 3.3) and visible. Bulk-fill composites were submitted to morphology and colour changes when exposed to the action of different mouthwashes based on CHX. The intensity of changes on the surface morphology varied according to the CHX concentration of the mouthwashes and alcohol content. Results are very similar to those obtained for other types of composites

CIE S 026/E:2018 CIE System for Metrology of Optical Radiation for ipRGC‐Influenced Responses to Light. Vienna: CIE Central Bureau; 2018. The price of this publication is EUR 162 (Members of the National Committees of the CIE receive a 66.7% discount on this price) available from the CIE Webshop or from the National Committees of the CIE.

Color Research & ApplicationVolume 44, Issue 2 p. 316-316 PUBLICATIONS BRIEFLY MENTIONED CIE S 026/E:2018 CIE System for Metrology of Optical Radiation for ipRGC-Influenced Responses to Light. Vienna: CIE Central Bureau; 2018. The price of this publication is EUR 162 (Members of the National Committees of the CIE receive a 66.7% discount on this price) available from the CIE Webshop or from the National Committees of the CIE. First published: 01 February 2019 https://doi.org/10.1002/col.22350Citations: 2Read the full textAboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat No abstract is available for this article.Citing Literature Volume44, Issue2April 2019Pages 316-316 RelatedInformation

Whitening effectiveness of 10% and 15% carbamide peroxide on extrinsic discoloration by coffee

This study aimed at determining the whitening effectiveness of 10% and 15% carbamide peroxide on extrinsic discoloration by coffee. Thirty-two human premolar teeth were immersed in coffee solution for 8 days to achieve extrinsic discoloration as a base color. A home-bleaching whitening process was performed for 14 days. Color was measured three times: after extrinsic discoloration by coffee, after the application of home bleaching on day 7, and after the application of home bleaching on day 14. The CIE and VITAPAN systems and a VITA Classical Easyshade® spectrophotometer were used to make the color measurements. After extrinsic discoloration by coffee, the results indicated low L* (value), high positive a* (reddish-greenish chroma), and high positive b* (yellowish-bluish chroma). The results after the application using carbamide peroxide home bleaching showed increased L*, decreased a*, and decreased b* relative to before application. Visually, the teeth looked whiter than the normal human tooth color. Both concentrations of carbamide peroxide were effective in whitening teeth showing extrinsic discoloration by coffee. There was no statistically significant difference in the effectiveness of 10% and 15% carbamide peroxide against extrinsic discoloration by coffee when the effectiveness was measured by using the CIE system. However, there was a difference in effectiveness between the two concentrations on day 7 when the effectiveness was measured by using the VITAPAN Classical system.

Effect of Microwave Processing and Storage on Quality of Cajuput (Melaleuca cajuputi) Honey from Bac Lieu-Vietnam

The aim of the present work was to find out if microwave processing and storage conditions can affect some of the main honey quality paramenters (reducing sugar (RS), hydroxymethylfurfural (HMF), diastase number (DN), water and colour) of cajuput honey was obtained from Bac Lieu-Vietnam. RS content were analyzed by DNS method, HMF under AOAC 980.23, diastase activity based on AOAC 958.09, water content according to AOAC 969.38B and colour parameters (L*, a*, b*) were established in the CIE system. The results of the analysis showed that the physico-chemical characteristics of fresh honey was as follows: water content 23.18%, RS 717.42mg/g, HMF 4.24mg/kg, DN 4.85mg/kg, colour parameters L*a*b* 39.51-10.51-31.81. Honey was processed at continues power 30P(480 W), 50P(800 W), 70P(1120 W) for 20, 30, and 40 seconds then the honey sample was left to room temperature (20-23 °C), stored at room (&lt;25 °C) and cool (&lt;10 °C) temperature for eight weeks. The changes in the RS, HMF, DN, water and colour were observed. Microwave processing applied to cajuput honey did not effect on colour, while RS, HMF, DN and water content affected significantly. The storage time and temperature affected significantly on RS, DN and colour

Hunter versus CIE color measurement systems for analysis of milk-based beverages

The objective of our work was to determine the differences in sensitivity of Hunter and International Commission on Illumination (CIE) methods at 2 different viewer angles (2 and 10°) for measurement of whiteness, red/green, and blue/yellow color of milk-based beverages over a range of composition. Sixty combinations of milk-based beverages were formulated (2 replicates) with a range of fat level from 0.2 to 2%, true protein level from 3 to 5%, and casein as a percent of true protein from 5 to 80% to provide a wide range of milk-based beverage color. In addition, commercial skim, 1 and 2% fat high-temperature, short-time pasteurized fluid milks were analyzed. All beverage formulations were HTST pasteurized and cooled to 4°C before analysis. Color measurement viewer angle (2 vs. 10°) had very little effect on objective color measures of milk-based beverages with a wide range of composition for either the Hunter or CIE color measurement system. Temperature (4, 20, and 50°C) of color measurement had a large effect on the results of color measurement in both the Hunter and CIE measurement systems. The effect of milk beverage temperature on color measurement results was the largest for skim milk and the least for 2% fat milk. This highlights the need for proper control of beverage serving temperature for sensory panel analysis of milk-based beverages with very low fat content and for control of milk temperature when doing objective color analysis for quality control in manufacture of milk-based beverages. The Hunter system of color measurement was more sensitive to differences in whiteness among milk-based beverages than the CIE system, whereas the CIE system was much more sensitive to differences in yellowness among milk-based beverages. There was little difference between the Hunter and CIE system in sensitivity to green/red color of milk-based beverages. In defining milk-based beverage product specifications for objective color measures for dairy product manufacturers, the viewer angle, color measurement system (CIE vs. Hunter), and sample measurement temperature should be specified along with type of illuminant.