Terms Of Color Research Articles

DAYA TERIMA DAN KANDUNGAN ZAT BESI KERUPUK IKAN DENGAN PENAMBAHAN TEPUNG DAUN KELOR

Background, Anemia is a condition where a person does not have sufficient iron in their body.. The 2018 Riskesdas survey recorded that the prevalence of anemia in teenagers in Indonesia was 32%. Chips is a popular dry food product that has been well-known by the Indonesian people for a long time due to its affordable price and easy availability, both in small stalls and supermarkets. Chips with the addition of fish and moringa leaf flour is expected to enrich the iron and other micro-nutrient content.Research method used in this study was pre-experimental. Three types of products were made with the addition of moringa leaf powder at concentrations of F1 (5%), F2 (10%), and F3 (15%). The acceptability was evaluated using organoleptic tests with 25 panelists. Statistical analysis was conducted using Kruskall Wallis test, and if there were differences, the Mann Whitney test was conducted. The iron content was analyzed using UV-Vis spectrophotometry.Results showed that the most acceptable fish crackers with the addition of moringa leaf powder based on color, aroma, texture, and taste were those with 5% moringa leaf powder (F1). The best formula from all aspects tested was the F1 concentration with a total score of 428, and the laboratory analysis result was 3.637 mg/100 gr.In conclusion, there were differences in the acceptability of fish crackers with the addition of moringa leaf powder in terms of color (p=0.00), aroma (p=0.00), texture (p=0.00), and taste (p=0.00). The best formula from all aspects tested was the F1 concentration, and the laboratory analysis result was 3.637 mg/100 gr.

Using Paclobutrazol and Leaf-to-fruit-ratio as Tools for Improving Yield and Quality of Non-dwarfing High-density Peach Orchards

Excessive fruit set and foliar shading are the major deterrents to the economic productivity of peach orchards raised on vigorous rootstocks. With the objective of obtaining an appropriate level of crop together with the best quality fruit from the high-density peach orchards, studies were conducted in the sub-Himalayan subtropics of Himachal Pradesh, India. In the Experimental orchard of the Department of Fruit Science, the premium Early Grande cultivar raised on non-dwarfing wild peach seedling rootstock was selected for the studies. The orchard soil was sandy loam soil with normal physico-chemical characteristics. The experiment was laid out in RBD factorial experimental design with paclobutrazol (PBZ) and leaf-to-fruit ratio (LFR) treatment factors; three levels of PBZ viz. P1-1500 ppm, P2-2500 ppm, P3-0 ppm and four levels of LFR i.e. L1-30:1, L2-40:1, L3-50:1 and L4 - normal leaf number were tried. The findings revealed that 2500 ppm PBZ together with 40:1 LFR treatment not only reduced the number of days from full bloom to maturity but also improved fruit thinning. The fruit retention was recorded better with 1500 ppm PBZ and 50:1 LFR; however, the yield was recorded highest with 2500 ppm PBZ and 40:1 LFR treatments. This treatment combination also resulted in better overall fruit quality in terms of fruit surface colour, total soluble solids, firmness, acidity, sugars etc. The control over vegetative growth was also observed better under this treatment combination.

FORMULATION A NATURAL COSMETIC SCRUB OF DURIAN HUSK (DURIO ZIBETHINUS MURR.) AND THE CHARACTERISTIC TESTS)

The high production of durian fruit gives an environmental problem if it is not used properly. Durian fruit skin contains flavonoids, phenolic compounds, saponins, and tannins which have antioxidant activity. Its antioxidant activity makes durian husk a candidate as a basic ingredient for natural cosmetics. Producing a formulation of scrub preparations as natural cosmetics based on the results of the characteristic test was the purpose in this research. Experimental research with a post-test design technique was carried out by making the changes of the concentration of durian husk as an active ingredient in the scrub preparations used in this study. The form of an oil-in-water cream scrub was used as the formulation in a change of concentration range of 1% (F1), 1.5% (F2), and 3% (F3) for each formula. Furthermore, the characteristic test was carried out which included organoleptic test, homogeneity test. pH test, viscosity test, spreadability test, and adhesion test. In this research also used statistica tests. The results showed that the best formulation is obtained from formulation 3 (F3) with a concentration of 3% durian rind. The characteristic test results include: stable organoleptic test for storage in terms of shape, color and odor; homogeneity test formed granules and there was no separation between the oil and water phases; Stable pH test according to skin pH at 5.05; spreadability test 7.3 cm; viscosity test 64 dPa.s; and 2.41 minutes of adhesion test. It pointed that all formulations fulfilled the requirements for topical scrubs in each characteristic test.

Development and characterization of sauces formulation based on tomato and garlic powders

Background: Consumers have increasingly high demands in terms of taste, color and texture; they expect foods to be safe, healthy and nutritious, more appealing in color, texture and taste, and ready-to-use products such as sauces. Aim: The aim of this study was to formulate sauces with tomato (TP) and garlic (GP) powders resulted from conventional and microwave dryings. Material and Methods: TP was used at 0, 5, 10 and 15% in the formulation of tomato sauce and GP at 0, 5, and 20% in the formulation of garlic sauce. For studying the effects of these powders on quality of sauces, some properties such as pH, Brix, apparent viscosity, mesophilic aerobic total flora (MATF), total coliforms,mold and yeast colony count and sensory evaluation were determined. Results: The results showed that the increase in the powders proportions increased pH from 5.32 to 5.72 for garlic sauces but decreased it from 5.42 to 5.04 for tomato sauces. However, the Brix values increased from 12.8 (5% tomato sauce) to 19.6% (15% tomato sauce), and from 15.5 (5% garlic sauce) to 18.8% (20% garlic sauce).On the other hand, it caused decrease in apparent viscosity from 7 to 3.5 cm for tomato sauces and from 5to 2.5 cm for garlic sauces. Similarly, MATF, mold and yeast colony count in sauce samples were diminished. Conclusion: The use of TP at 5% (estimated by 60% of the experts) is recommended for the formulation of the tomato sauce whereas for the garlic sauces, the two formulations used were equally appreciated by 100% of the experts. Keywords: Tomato sauce, garlic sauce, physicochemical analysis, microbiological analysis, sensory analysis.

Evaluation of Physiochemical, Nutritional, Sensorial, and Microbiological Properties of Juice Blends Produced from Parkia biglobosa Pulp and Ixora coccinea Fruits

This study was carried out to determine the physicochemical, proximate, microbial, and sensory properties of juice blends made from Parkia biglobosa pulp and Ixora coccinea fruit. The P. biglobosa pulps and I. coccinea fruits were blended in different ratios of sample A (100% P. bigblosa pulp), sample B (100% I. coccinea fruit), sample C (50% P. bigblosa pulp; 50% I. coccinea fruit), sample D (30% P. bigblosa pulp; 70% I. coccinea fruit), E (70% P. bigblosa pulp; 30% I. coccinea fruit). The physicochemical parameters assessed include pH, titratable acidity, and vitamin C content. The proximate, sensory, and microbiological properties of the juice blends were also evaluated. The proximate analysis of the juice blend samples revealed that samples C, D, and E had higher moisture, carbohydrate, protein, and fat content compared to samples A and B. The phytochemical analysis showed the presence of saponins, tannins, phenols, flavonoids, coumarins, steroids, glycosides, terpenoids, and alkaloids in the juice blends. The flavonoid and phenol content was found to be highest in sample E. The samples containing mixed juice blends (C, D, and E) had the highest vitamin C content. The microbial analysis of the juice blends showed no viable microbial counts in the samples. The sensory evaluation of the juice blends revealed that sample E, which contains the mixed blends, had the highest acceptability in terms of color, taste, texture, and aroma. This study revealed that the mixed blends of P. biglobosa pulp and I. coccinea fruit have improved nutritional and sensory acceptability, which could serve as potentially useful materials in the production of beverages.

Sensory, Proximate and Mineral Properties of Smart Baby-Led Weaning Foods from Millet, Soybean and Ripe Banana Flour Blends

Aim: The need for formulating and developing smart baby-led weaning (BLW) foods from millet, soybean and ripe banana flour blends as alternative complementary foods inspired this study, which had no documentation in literatures.
 Place and Duration of Study: Department of Food Technology, Auchi Polytechnic, Auchi, Nigeria from June 2022 to January 2023.
 Methodology: Smart BLW foods were formulated from millet, soybean and ripe banana flour blends and coded as WMF (100% whole millet flour), MSB1 (60% millet; 20% soybean; 20% ripe banana) and MSB2 (50% millet; 30% soybean; 20% ripe banana). The sensory, proximate and mineral compositions of the foods formulated were compared with those of commercial weaning food (CWF).
 Results: MSB1 and MSB2 competed favourably with CWF in terms of texture, general acceptability, colour, aroma and taste attributes with high negative deviation most noticeable in WMF (P < 0.05), and exhibited acceptable shelf-life and stability. The ash contents ranged from 1.16±0.02% (WMF) to 2.83±0.02% (MSB2). Increase in fat content in MSB1 to CWF was ≈534%, MSB2 to CWF was ≈492%, MSB1 to WMF was ≈385% and MSB2 to WMF was ≈353% while their protein abundances were in the ratios 1:3.6 for CWF:MSB1, 1:5.9 for CWF:MSB2, 1:2.4 for MWF:MSB1 and 1:3.9 for MWF:MSB2. Generally, MSB1 and MSB2 were appropriate sources of Na, K, Ca, Mg and Zn compared to CWF and WMF in providing adequate intake (AI) and recommended daily allowance (RDA) of these minerals in both infants and children in the age classes of 0-6 months, 7-12 months and 1-3 years.
 Conclusion: MSB1 and MSB2 exhibited better intrinsic properties than WMF when compared with CWF. MSB1, however had better general performances than MSB2 and therefore, was recommended as the best smart BLW food formulation from this research.

Metaphorical polysemy of the Chinese color term hēi 黑 “black”

Abstract This paper reports a corpus-based, cognitive semantic study on profiling the varied uses of the Chinese color term hēi 黑 “black” with regard to its metaphorical polysemy. We hypothesize that the semantic (dis)similarities among the eight metaphorical meanings of hēi “black” can be captured by clustering their contextual features, including collocational patterns, morphosyntactic and semantic properties, and discourse information. The Behavioral Profiles approach is adopted for the analyses with the annotations of 800 instances for 46 contextual features and a hierarchical agglomerative cluster analysis conducted on the annotated data. The results show that the eight metaphorical senses of hēi “black” fall into three clusters. This clustering can be explained by the conceptual bases pertaining to color perceptions and color changes, in line with Conceptual Metaphor Theory. This study demonstrates the effectiveness of the corpus-based Behavioral Profiles approach in exploring the underlying cognitive mechanisms of metaphorical extensions and meaning differentiations.

Breeding of brown cotton for spinnable yarn in intraspecific and interspecific hybrids (G. hirsutum L. and G. barbadense L.)

The negative association between pigmentation and fiber quality characters negatively affects the success of coloured fiber cotton breeding. Unfavourable linkage can be broken by crossbreeding multiple genotypes with different genetic backgrounds. We crossed two brown varieties with two white barbadense and four white hirsutum varieties. In 2022, twelve hybrids and their parents were grown in Randomized Complete Block Design with four replications. Variance analysis of line × tester showed that the differences among genotypes, parents and crosses were highly significant for seed cotton yield (SCY), ginning out-turn (GOT), fiber quality parameters and colour parameters such as L* , a* and b* . Among brown colour cotton genotypes, Gelincik formed the best hybrids with barbadense varieties, Giza-75 and Bahar-82, in terms of fiber colour and quality parameters. The significant and positive standard heterosis for seed cotton yield per plant and fiber length were recorded in Gelincik × Bahar-82 hybrids. Giza-75 and Bahar-82 were good general combiners for fiber length and strength. Gelincik × Bahar-82 and Gelincik × Giza-75 with acceptable colour values and superior fiber quality traits were found to be usable both for pedigree selection and for further studies on the use of hybrid varieties. Therefore, we highlighted that barbadense varieties must be included in breeding coloured fiber cotton.

Intense green upconversion in core-shell structured NaYF4:Er,Yb@SiO2 microparticles for anti-counterfeiting printing

Rare-earth-doped NaYF4 nanoparticles are considered crucial upconversion luminescent materials with many applications, including anti-counterfeiting printing, biological imaging, and optical information storage. This work presents progress in obtaining hydrophilic pigments based on NaYF4:Er,Yb@SiO2 nanoparticles, and their utilization in water-based ink printing for anti-counterfeiting applications. Coating NaYF4:Yb/Er microparticles with SiO2 shells can provide several benefits for printing purposes, such as improved stability, dispersion, and ease of printing. The hydrophilic core-shell structured β-NaYF4:Er, Yb@SiO2 microparticles were successfully prepared using the hydrothermal synthesis and sol-gel Stober method. The obtained microparticles were characterized by Scanning Electron Microscopy, X-ray diffraction, and Energy-dispersive X-ray spectroscopy. Such characterizations confirm that the Er3+ and Yb3+ ions are incorporated in NaYF4 cores, the NaYF4:Er, Yb cores are in hundreds of nanometer sizes, and the NaYF4:Er, Yb microparticles are coated by a silica layer of 50 nm thick. Both NaYF4:Er, Yb and NaYF4:Er, Yb@SiO2 behave as up-conversion luminescent microparticles for both green and red emissions. The CIE chromaticity coordinates indicate that both the nanoparticles have their greenish color under excitation at 980 nm. Although decorating the NaYF4:Er, Yb nanoparticles with the SiO2 shell decreases luminescent intensity (by a factor of 2), this step is still necessary to achieve hydrophilic surfaces for preparing water-based printing inks. Using the synthesized NaYF4:Er, Yb@SiO2 as a pigment, a new water-based ink formula was created based on Polyamide as a polymer matrix. The obtained ink is printable on paper and on transparent and flexible Polyethylene substrate. The printed patterns with a height of 2 cm and a width of 2.5 cm were observed clearly under the irradiation of a 980 nm LED. Their durability in terms of sharpness and color was also assessed after six months.

WOMAN’S LANGUAGE FEATURES USED BY FEMALE CHARACTERS IN “A STAR IS BORN” MOVIE

This undergraduate thesis is entitled Woman’s Language features used by the main female character in “A Star is Born” movie. It is aimed to identifying the types of women’s language features and described the context of the situation that influenced women’s language found in the movie. This undergraduate thesis used the documentation method for collecting data. The data was collected from the movie by watching the movie, reading the movie script as well as seen at the subtitle of the movie. Then identify the women’s language features in the dialogue and analyze it using Lakoff’s theory and the theory by Halliday to analyze the context of the situation. In analyzing the data, this undergraduate thesis applied the qualitative paradigm method to present the data, screenshots of the conversation in the movie are used as the data. The result of the analysis shows that not all types of women’s language features are used by Ally in the movie A Star Is Born movie. There were found seven out of ten types of women’s language features. The precise color terms, ‘hypercorrect’ grammar, and empty stress were not found in Ally’s utterances.

COLOUR NAMING: SEMANTICS OF THE COLOUR WHITE IN ENGLISH AND POLISH LEXICON

In the present paper, an analysis is made of the colour names offered for the different shades and hues of the white palette of Dulux paints in English and Polish. The names are created by associations with colour names within the colour category WHITE but also with other domains of human experience, which are positively and naturally valued. The symbolism of the colour term is also reflected in some exemplars.

Octopuses in the Boolean cube: Families with pairwise small intersections, part I

Let F1,…,Fℓ be families of subsets of {1,…,n}. Suppose that for distinct k,k′ and arbitrary F1∈Fk,F2∈Fk′ we have |F1∩F2|⩽m. What is the maximal value of |F1|…|Fℓ|? In this work we find the asymptotic of this product as n tends to infinity for constant ℓ and m.This question is related to a conjecture of Bohn et al. that arose in the 2-level polytope theory and asked for the largest product of the number of facets and vertices in a two-level polytope. This conjecture was recently resolved by Weltge and the first author.The main result can be rephrased in terms of colorings. We give an asymptotic answer to the following question. Given an edge coloring of a complete m-uniform hypergraph into ℓ colors, what is the maximum of ∏Mi, where Mi is the number of monochromatic cliques in i-th color?

The Effect Of Adding Cmc (Carboxymethyl Cellulose) To The Quality Of Purpel Sweet Potato Jam

Purple sweet potato (Ipomoea batatas L. Poir) is a vine that contains lots of anthocyanins and fiber, very beneficial for human health. Jam is a food product with a gel consistency so that the formation of gel in jam is highly desirable. The obstacle in making purple sweet potato jam is that the gel formation is not strong enough. So it is necessary to add food ingredients to form a gel, namely Carboxymethyl Cellulose (CMC). The addition of CMC aims to determine the effect of adding CMC on the quality of purple sweet potato jam with the effect of adding CMC of 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam from organoleptic tests. This research was conducted in January - February 2023 at tata boga workshop, Department of Family Welfare, Faculty of Hospitality Tourism, Universitas Negeri Padang. This type of research was a pure experiment using a completely randomized design (CRD) consisting of 5 treatments and 3 repetitions. To analyze the quality of the purple sweet potato jam, it was carried out through an organoleptic test involving 3 expert panelists. The data obtained is then tabulated and followed by statistical analysis (ANOVA), if Fcount ≥ Ftable then it will be continued with Duncan's test. The results showed that the addition of CMC had an effect on texture being soft and easy to spread, while the other indicators had no effect in terms of color, aroma and taste. The best research results of Carboxymethyl Cellulose (CMC) were found in treatment X4. The overall highest achievement score was color 3.67 (2%), aroma 3.89 (0%), soft texture 4.00 (2%), texture easily smeared 4.00 (2%), sweet taste 3.89 (2%) and purple sweet potato flavor 3.67 (2%). the addition of CMC had a significant effect between 0.5%, 1%, 1.5% and 2% on the quality of purple sweet potato jam, namely the quality of the soft texture and the texture easily smeared with purple sweet potato jam. The best quality test results for purple sweet potato jam with the addition of CMC were in treatment X2 with the addition of 2% CMC.

Evaluation of melon varieties by valuable economic characteristics in the conditions of the Volgograd Volga Region

Relevance. The main direction of breeding melon Bikovskaya cucurbits breeding experimental station – branch of the FSBSI FSVC is the creation of varieties with valuable economic characteristics, especially with resistance to bioand abiotic environmental factors. To meet the needs of commodity producers and the population, varieties are needed not only with high yields, but also attractive appearance, good taste qualities. Very important: the rich color of the bark background, the proportional shape of the fruit and the sweet juicy pulp.Materials and methods. The research was carried out in 2020–2022 at the Bikovskaya cucurbits breeding experimental station – branch of the FSBSI FSVC. The object of research is melon varieties created over the past five years. The Osen variety was used as a standard. The main method of selection work with melon is intervarietal hybridization followed by individual selection.Results. Melon varieties were evaluated according to valuable economic characteristics, 6 best varieties were identified in comparison with the standard. In terms of yield, 2 varieties were distinguished (16.3 t/ha and 17.3 t/ha); in terms of dry matter content, 2 varieties (19%); in terms of large-fruited 1 variety (6.0 kg); in terms of the bright color of the bark background, 1 sample (bright yellow).

Microwave drying of quince coated with seed gum and pectin: A Taguchi optimization, techno-functional properties, and aromatic compounds.

In this study, the effects of coating quince slices with CaCl2 and pectin (C+P) followed by drying with microwave (MWD-C+P) or with hot air (HAD-C+P) were investigated to determine the physicochemical, techno-functional, textural, and volatile components of dried quince slices. A Taguchi orthogonal experimental design was set up with 18 points (L18 ), and the best conditions for drying were obtained using signal/noise ratio method. Coating quince slices with C+P and then drying with microwave at 450W displayed the higher results compared to other points in terms of color, total phenolic, antioxidant activity, antimicrobial activity, and water holding capacity. MWD-C+P application dramatically changed the textural properties of dried quince slices in terms of hardness, gumminess, and chewiness. Moreover, MWD, lasted 12-15min, was superior to HAD in the context of drying time. Ultrasonication as a pretreatment had no positive impact on dried products. GC-MS analyses revealed that MWD-C+P had positive effects on dried quince slices in terms of ethyl hexanoate and octanoic acid. However, MWD-C+P application triggered the formation of furfural in dried products.

Textured Mesh Quality Assessment: Large-scale Dataset and Deep Learning-based Quality Metric

Over the past decade, three-dimensional (3D) graphics have become highly detailed to mimic the real world, exploding their size and complexity. Certain applications and device constraints necessitate their simplification and/or lossy compression, which can degrade their visual quality. Thus, to ensure the best Quality of Experience, it is important to evaluate the visual quality to accurately drive the compression and find the right compromise between visual quality and data size. In this work, we focus on subjective and objective quality assessment of textured 3D meshes. We first establish a large-scale dataset, which includes 55 source models quantitatively characterized in terms of geometric, color, and semantic complexity, and corrupted by combinations of five types of compression-based distortions applied on the geometry, texture mapping, and texture image of the meshes. This dataset contains over 343k distorted stimuli. We propose an approach to select a challenging subset of 3,000 stimuli for which we collected 148,929 quality judgments from over 4,500 participants in a large-scale crowdsourced subjective experiment. Leveraging our subject-rated dataset, a learning-based quality metric for 3D graphics was proposed. Our metric demonstrates state-of-the-art results on our dataset of textured meshes and on a dataset of distorted meshes with vertex colors. Finally, we present an application of our metric and dataset to explore the influence of distortion interactions and content characteristics on the perceived quality of compressed textured meshes.

PENGARUH PENAMBAHAN TEPUNG KACANG MERAH UBI JALAR UNGU TERHADAP SIFAT ORGANOLEPTIK FORMULA INSTAN MP-ASI BAYI USIA 6-12 BULAN

The use of purple sweet potato and kidney beans attempts to increase the efficiency and economic value of purple sweet potato and kidney beans. One of them is the diversity of processed products from purple sweet potatoes and red beans, one of the uses for purple sweet potatoes and kidney beans is added to complementary foods. Purple sweet potatoes are high in carbohydrates and beans are good for vegetable protein. The aim of this research was to see the effect of red bean flour and purple sweet potato 10%, 20%, 30% on organoleptic properties (taste, aroma, texture and color). The research used experimental design with non factorial completely randomized design (CRD) with 3 treatments and 3 repetitions. organoleptic test (taste, aroma, texture and color) in the Food Technology Laboratory of the Department of Nutrition, Poltekkes Kemenkes Aceh. There was a significant effect of adding 10%, 20% and 30% purple sweet potato red bean flour mixture to the organoleptic properties (color, taste, aroma and texture) of MP-ASI with P-value 0.05. In terms of color, panelists preferred FII treatment (20%), in terms of taste of panelists, treatment of FI (10%), in terms of aroma, panelists preferred FII treatment (20%), in terms of panelist texture, FII treatment (20%) with somewhat favorable responses. . Conclusion, the addition of 10%, 20% and 30% red bean flour and purple sweet potato has a significant effect on the organoleptic properties (color, taste, aroma and texture) of the instant MP-ASI formula.Keywords: MP-ASI, red bean flour, purple sweet potato flour

Connotative Meanings of Color in Algerian Culture: Case Study of Red and Yellow

This article investigates the connotative meanings of the color terms “red” and “yellow” in Algerian culture from a pragmatic perspective. The study aims to explore the different connotative representations that these colors can acquire in various contexts. The data for this study were primarily obtained from Algerian newspapers, TV series, and social media posts. To pinpoint the accuracy of the analysis, a Discourse Completion Task (DCT) questionnaire was distributed among male and female Algerian students at Jordan University. The DCT comprised 12 situations, with six for each color, and participants were required to determine the appropriate meaning in each situation. The collected data was then analyzed qualitatively in detail. The results have shown that while the red color in Algerian culture has both positive and negative connotations, yellow always bears a negative connotation. These findings provide valuable insights into the cultural associations and symbolism of these colors in Algerian society, which can be relevant for professionals in fields such as marketing, advertising, and international business to enhance their cross-cultural communication and understanding.

Supervised Attention Network for Arbitrary-Shaped Text Detection in Edge-Fainted Noisy Scene Images

Text mining in noisy situations, like poor contrast and fainted edges, is one of the challenging areas of research in the domain of social networks and computer vision. Scene text detection is a complicated task as text regionhaving varying span in term of size, orientation, aspect ratio, color, font, and script. Furthermore, the contrast of a scene image varies drastically in noisy situations due to poor illumination and image filtering. This faints the text edges and make the task of detection more challenging. In this article, we bring forward a semantic edge supervised spatial-channel attention network, known as SESANet, for detecting arbitrary-shaped text instances in noisy scene images with faint text edges. Our network learns multiscale (MS) supervised edge semantic, pixel-wise spatial structure information, and interchannel dependencies for precisely localizing the text masks in scene images with poor contrast and illumination. Our network is efficient, precise, and fast in nature. SESANet captures rich, dense, discriminative, and MS semantic information. The experimental results show the success of the proposed network. It shows a superior performance with regard to recall on the publicly available benchmark datasets. A new dataset scene images, named as Edge-fainted Noisy Arbitrary-shaped Scene Text (EFNAST) dataset, having varying noise density, poor contrast, low illumination, and faint edges is created.

IRAN GABBEH CARPETS

Gabbeh carpets; The Persian (Iranian) word Gabbeh means something raw or natural, uncut or “rough”. Gabbeh is the world’s best known coarse Iranian weaving. Carpets and rugs woven in the mountains and plains of central south Zagros have been woven for the Gabbeh tribe for centuries. Another feature of Gabbeh carpets is the coarse carpets woven with relatively low knot density. The designs are typically geometric and symbolic in shape and style. The most common Gabbeh tap- estries are types woven to tell a story, asymmetrically, with numbers and symbols depicting “tale” pieces of the weaver. Gabbeh carpets, unlike the Persian and Persian carpets, which are the best carpets of the period, are coarse, the layers are long and the number of knots is much less than other carpets. Despite all their flaws, Gabbeh carpets started to become popular in the 1970s, and in 1974, they were promoted in Europe and America and spread rapidly all over the world. In this study, woven by the nomadic people in Iran, produced in the Zagros Mountains and plains and T.C. 10 Gabbeh carpets, which were seized and taken into custody with the file numbered 2015/274 of the Antalya 4th Enforcement Law Court, will be discussed in terms of technique, pattern and color.