Free Colour Research Articles

Painting as Existential Experience: the Work of the Painter Rimvidas Jankauskas-Kampas

The aim of the article is to study the life and creative work of the famous Lithuanian artist Rimvidas Jankauskas-Kampas in the context of socio-cultural phenomena of the late 20th century. Results. Paintings of Rimvidas Jankauskas-Kampas (1957–1993) give an impression of intriguing, temperamental, obscure and enigmatic creative work. The artist lived for a short time, as his life ended unexpectedly when he was only thirty-five years old. The painter is strongly etched in the memory of his contemporaries, and his personality, as well as creative work are intertwined with things that may not even exist. Nowadays, a lot of people talk about Rimvidas Jankauskas-Kampas and his paintings. This bright personality achieves more and more colourful tones, and is vividly portrayed. Art historians are interested in his artistic legacy. The artistic work of this painter remains a subject of interest and discussion among artists and art critics. It is fought over at public auctions, and in the shadow of the art market. After graduating from the Vilnius Art Institute (now the Vilnius Academy of Arts), the young artist was thrust into a period of political change. The liberation of Lithuania from the Soviet Union meant new opportunities and creative freedom for him and other artists. Scientific novelty. This article is the first attempt to analyse in detail the oeuvre of Rimvidas Jankauskas-Kampas, as during the period of political changes, his paintings became a symbol of creative freedom. Conclusions. In fact, this outstanding artist brought many innovations to Lithuanian painting. The painter intuitively found a new concept of abstract painting in Lithuania. His main idea was to improvise freely on a very large canvas, and to paint nature alla prima. Free colour improvisations in his work only appeared after long sessions in painting plein air workshops. Rimvidas Jankauskas-Kampas stood out because he did not care about subtle colour nuances, or even for the whole expressive colourist school of Lithuanian painting. His abstractions are like a short and precise message spoken aloud.

The Effects of Mandala Coloring and Free Coloring on Mindfulness and the Score of Posttraumatic Stress Disorder in Veterans: A Randomized Controlled Trial.

Due to the nature of the events in war, posttraumatic stress disorder (PTSD) is more difficult to treat in veterans than in other people. Nowadays, using art-making methods such as mandala coloring has attracted the attention of researchers. This randomized controlled trial was conducted with 84 male veterans diagnosed with PTSD. Veterans were recruited by convenience sampling method and randomly assigned to an intervention group (n=42) and a control group (n=42). Participants in the intervention group colored a mandala, whereas the control group colored freely for 15minutes 2 times a week for 3weeks. All participants completed Brown and Ryan's Mindful Attention Awareness Scale and Posttraumatic Stress Disorder Checklist for diagnostic and statistical manual of mental disorders, fifth edition (DSM-5). Mean baseline mindfulness scores were not significantly different between the mandala coloring group and the free coloring group (41.73±5.29 vs 40.23±4.59, P =.169). After the intervention, the mean mindfulness score was significantly higher in the mandala coloring group than in the free coloring group (52.23±5.89 vs 46.04±7.28, P <.001). Mean baseline PTSD scores were not significantly different between the mandala coloring group and the free coloring group (65.45±5.89 vs 67.47±4.66, P =.085). After the intervention, the mean PTSD score was significantly lower in the mandala coloring group than in the free coloring group (47.21±5.77 vs 52.38±5.52, P <.001). Both mandala coloring and free coloring increase mindfulness and decrease PTSD symptom severity. However, the mandala coloring method was more effective.

The effect of mandala coloring and free coloring on the happiness in veterans with post-traumatic stress disorder in the Covid-19 pandemic: a randomized clinical trial

BackgroundPost-traumatic stress disorder (PTSD) can lead to complications such as depression and grief, which are more prevalent in veterans than in the general population. Recently, art-making, including mandala coloring, has gained attention as a potential treatment for PTSD patients.MethodsThis randomized clinical trial was conducted on 84 male veterans diagnosed with PTSD and hospitalized at the Milad Psychiatric Center in Tehran, Iran. The patients were recruited using a convenience sampling method and were assigned to either the mandala coloring group or the free coloring group. The Post-Traumatic Stress Disorder Checklist DSM-5 and the Oxford Happiness Scale were used to collect data. The intervention group colored mandala designs, while the control group colored squares freely. Coloring was done twice a week for three weeks.ResultsThe mean baseline happiness scores did not differ significantly between mandala coloring group and free coloring group (p = 0.376). However, at the end of study, happiness scores were significantly higher in mandala coloring group than in free coloring group (p < 0.001). After the intervention, happiness score of both groups increased significantly (p < 0.001).ConclusionBoth coloring methods increased veterans’ happiness scores; however, mandala coloring was more effective than free coloring. It is recommended that art-making be added to conventional treatments for veterans with PTSD.Trial registrationThis study was registered in Iranian Registry of clinical trials (No. IRCT20210604051491N1, 29/08/2021).

Vertex partitioning problems on graphs with bounded tree width

In an undirected graph, a matching cut is a partition of vertices into two sets such that the edges across the sets induce a matching. The Matching Cut problem is the problem of deciding whether a given graph has a matching cut. Let H be a fixed undirected graph. A vertex coloring of an undirected input graph G is said to be an H - Free Coloring if none of the color classes contain H as an induced subgraph. The H - Free Chromatic Number of G is the minimum number of colors required for an H - Free Coloring of G . Both The Matching Cut problem and the H - Free Coloring problem can be expressed using a monadic second-order logic (MSOL) formula and hence is solvable in linear time for graphs with bounded tree-width. However, this approach leads to a running time of f ( | | φ | | , t ) n O ( 1 ) , where | | φ | | is the length of the MSOL formula, t is the tree-width of the graph and n is the number of vertices of the graph. The dependency of f ( | | φ | | , t ) on | | φ | | can be as bad as a tower of exponentials. In this paper, we provide explicit combinatorial FPT algorithms for Matching Cut problem and H - Free Coloring problem, parameterized by the tree-width of G . The single exponential FPT algorithm for the Matching Cut problem answers an open question posed by Kratsch and Le (2016). The techniques used in the paper are also used to provide an FPT algorithm for a variant of H -free coloring, where H is forbidden as a subgraph (not necessarily induced) in the color classes of G .

Comparative of the Quality of Cooking Oil With Four Times Frying on Packaged and Bulk Cooking Oil

This study aims to determine changes in the quality of packaged cooking oil and bulk cooking oil due to the repeated frying process. This research was conducted using a factorial randomized block design (RAK) with the first factor being the type of cooking oil, namely A1 (packaged oil) and A2 (bulk oil) and frying treatment namely P1 (first frying), P2 (second frying pan), P3 (third frying pan). , and P4 (fourth frying pan). The variables measured were free fatty acids, peroxide number, water content, color, and organoleptic aroma and color. The research data were analyzed using Analysis of Variance (ANOVA), if the results of the analysis showed a significant difference, then the Honest Significant Difference (BNJ) test was continued with a level of 5%. The results showed that the treatment using packaged cooking oil and bulk cooking oil with repeated frying treatment had a significant effect on the parameters of free fatty acids, peroxide value, physical color test and organoleptic tests (aroma and color), and had no significant effect on the water content value. The best treatment parameters in this study were packaged cooking oil with the first frying treatment (A1P1) with a free fatty acid value of 0.06%, a peroxide value of 3.42%, a redness value of 4.77, a yellowness value of 20.00, a level of 0.11% water, and the organoleptic test value for aroma is 4.00 (like-very like) and color 3.90 (like-very much).

Organoleptic and physicochemical properties of ‘Hass’ avocado (Persea americana Mill) oil extract obtained using cold press technology

Largely grown in tropical and subtropical regions of the world, avocado (Persea americana Mill) contains 3 – 30% of oil in its pulp, depending on the variety. This study profiled the quality attributes of oil obtained from ‘Hass’ avocado cultivar using the cold press method of extraction. Physicochemical properties of saponification value (SV), acid value (AV), percentage free fatty acid (FFA) and colour were determined for the extracted oil samples. Sensory analysis was conducted to determine consumer acceptability of the ‘Hass’ avocado oil extract. Results of the analysis showed a significant difference (p&lt;0.05) in the SV, AV and FFA of the avocado oil extract. A significant difference was also found to exist in the L* and a* colour properties of the extracted oil. On the determination of the organoleptic properties, it was observed that consumers displayed a higher preference for commercial pure avocado oil than the extracted oil used in this study, although extracted ‘Hass’ avocado oil exhibited higher physicochemical properties when compared to commercial pure avocado oil.

Domates meyvelerinin renk parametrelerine göre sertlik sınıflandırması

Aim of study: In this study, firmness classification potential of tomato fruits was investigated by using colour parameters measured with a colour measuring device. Material and methods: 202 ‘Bandita F1’ greenhouse tomatoes were used as trial material. In damage free colour measurements carried out by Minolta CR-400 colour measurement device, L*, a* and b* colour parameters were considered as main parameters. Other colour parameters (a*xb*, a*2, b*2 and a*/b*) were derived from main colour parameters. These colour parameters were associated with tomato firmness. In tomato firmness measurements, the force value at the skin rupture point was used and this value was expressed as tomato firmness. Tomato samples were grouped according to firmness by using clustering analysis method. In addition, linear discrimination analysis method was used in the classification of tomatoes according to firmness. Classification accuracy was improved by linear discrimination analysis and the number of parameters used was decreased with stepwise regression analysis method. The association between tomato firmness and colour parameters (L*, a*, b*, a*xb*, a*2, b*2 and a*/b*) was determined with Pearson Correlation test. Main results: Statistical analysis results showed that the association between tomato firmness and colour parameters was significant (P<0.01). According to linear discrimination analysis results, linear classification accuracy was calculated as 85.64% for main colour parameters approach and as 90.59% for seven colour parameters approach. The results of linear discrimination analysis performed by using the most important three colour parameters determined with stepwise regression analysis method showed that correct classification accuracy of tomatoes was 89.10%. Research highlights: The results showed that firmness classification of tomatoes could be done by using colour parameters and linear discrimination analysis method.

Achromatic suppression of ghost images in head-up displays

We examine the chromatic properties of ghost images appearing in expanded viewing angle polarization-type head-up display systems. We propose an achromatic polarization correction method to suppress ghost images in the whole visible spectral range. The method is based on the use of two half-wave plates of orthogonal optical axis–one being laminated on the combiner, the other attached to the head-up display (HUD) projector. We show that in this configuration the dispersion of the two waveplates cancel each other. Based on the results, a ghost image free colour HUD is demonstrated with 13 ° × 40 ° FOV. We present our modeling and experimental results and our demonstration HUD system.

Vegetation science during hectic times

Vegetation science during hectic times

“Insurgentes, Self-Styled Patriots”

Abstract This article argues that Iberian consulates in the United States identified the emergence of a “privateering archipelago,” a new revolutionary interimperial legal/economic regime stretching from Rhode Island to the greater Caribbean in the post-Napoleonic decade. Spanish consuls’ successful navigation of the privateering archipelago enabled them to expand the power of Cuban slavers into the southern U.S. Spanish consuls’ confrontation with privateers became a driving force in the revival of the slave trade after its international condemnation at the Congress of Vienna (1815). Even though there were many ways in which Spanish consulates used the entanglement between privateering and slaving to strengthen the colonial hold on slavery, it was by means of whitening passports that they sought to institutionalize their power in the privateering archipelago. Intended to disenfranchise free gente de color and to re-commodify African slaves, the policy of whitening passports ended up marginalizing mariners and alienating them from consuls.

Impact of post fermentation cooling patterns on fatty acid profile, lipid oxidation and antioxidant features of cow and buffalo milk set yoghurt

In the manufacturing of set yoghurt, after reaching 4.6 pH, post fermentation cooling is applied to stop the bacterial activity. Depending upon the required textural and flavor attributes, one phase and two phase cooling patterns are accordingly selected. In one phase cooling, temperature of the yoghurt is rapidly decreased below 10 °C using blast freezing and then it is gradually dropped to 4-5 °C. In two phase cooling, temperature of yogurt is rapidly decreased to less than 20 °C and then it is gradually decreased to 4-5 °C. These cooling phases have a significant impact on textural and flavor perspectives of yoghurt. It is necessary to study the impact of industrially adopted cooling patterns on fatty acid profile, antioxidant characteristics, lipid oxidation and sensory characteristics of cow and buffalo milk set yoghurt. This experiment was organized in a completely randomized design and every treatment was replicated five times to minimize the variation. Whole cow and buffalo milk without any standardization were converted to set yoghurt (400 g cups) using Strepotococcus thermophillus and Lactobacillus bulgaricus as starter bacteria. After reaching 4.6 pH, cow and buffalo yoghurt samples were exposed to three different cooling patterns. In first trial, samples of cow and buffalo yoghurt were cooled from 43 °C to 25 °C in 1 h and finally cooled to 4-5 °C in another hr. (T1). In second trial, samples were cooled from 43 °C to 18 °C in 1 hr. and finally cooled down to 4-5 °C in another 1 h. (T2). In third trial, samples were cooled from 43 °C to 4-5 °C in 2 h (T1). Alteration in fatty acid profile, total antioxidant capacity, reducing power, free fatty acids, peroxide value, conjugated dienes, vitamin A, E, color and flavor of cow and buffalo yoghurt samples were assessed for 20 days at the frequency of 10 days. All the three cooling patterns had a non-significant effect on compositional attributes of yoghurt. Buffalo milk yogurt had higher percentage of fat, protein and total solids than yoghurt prepared from cow milk (p T2 > T3 with no difference in color and flavor score till 10 days of storage. Results of current investigation indicated that milk type and post fermentation cooling patterns had a pronounced effect on antioxidant characteristics, fatty acid profile, lipid oxidation and textural characteristics of yoghurt. Buffalo milk based yoghurt had more fat, protein, higher antioxidant capacity and vitamin content. Antioxidant and sensory characteristics of T1 were optimum till 10 days of storage.

Chemistry—An Editorial Journey

The silver anniversary of Chemistry-A European Journal is a great reason to celebrate and a good opportunity for reflection. This Editorial looks back at the history of the journal through the eyes of the Editorials written by a variety of the key players and stakeholders.

Free Blacks, Free Coloureds and Freedmen in Jamaican Politics, 1830–1842

Prior to 1830, white males with property monopolized Jamaican politics which excluded free blacks and free coloureds because of their race, and the Jews because of their religion. After 1830, males from these marginalized groups attained civil rights and the freedmen also gained theirs after 1838. Gender and property qualifications barred most from politics, but those who participated were passionate about political inclusion. The paper highlights how free blacks and free coloureds, sometimes in collusion with the Jews, challenged white political monopoly, and demonstrates that small freeholders who did not qualify for the Assembly used their vote to determine who sat there, up to 1842, by which date freedmen influenced the outcome of two by-elections.

Carl Campbell: A Quiet Enabler

Carl CampbellA Quiet Enabler Aleric Josephs (bio) For the last several years Professor Carl Campbell has been my colleague. While that has been so for decades, I still relate to him as teacher. In fact, the roles overlapped in time. And as I reflect on our association, I can only think of how he quietly had an impact on my life as I moved from student to colleague. I met Carl Campbell as an undergraduate. I doubt he recalls that encounter as it was a brief one; he was coordinator of the then Caribbean Research Paper which was required by all final year students in the Faculty of Arts and General Studies. I am grateful that he saw my desire to do a history of the high school I attended as a viable project. Having approved it, and having assigned me a supervisor, that was the extent of our contact for a while. I was privileged to encounter him in my postgraduate years which merged into/overlapped with my years in the department as a tutor and then Lecturer. As my teacher and colleague, my association with Carl has enriched my life. My reflection on this association has led me to recognize that he has quietly encouraged and enabled me over the last several years. He was a part of the team that taught my batch of MA students the historiography of the British West Indies. He taught with no hype or fanfare, but left an ineffaceable understanding of historiographical analysis in general, and of the free coloureds of the British Caribbean in particular. He quietly pointed me in the right direction when as a graduate student I had to approach the then Board for Higher Degrees to negotiate an extension of time to complete my research. And no, he was not my supervisor; he might have been in the chair as Head of Department, but his guidance was so quietly stated that its wisdom could have been overlooked. I went to complain and got a single sentence, brief and to the point, and that was all I needed. His quiet guidance and assurance as part of my supervisory team, as he reviewed my work for consideration of readiness for submission, and [End Page 122] his quiet conversational inquiry during the oral examination, helped me to release my anxiety, caused from attending the oral examinations of others. I had come to expect confrontational and aggressive investigation, but his vastly opposite demeanour led to calm and ready responses to his no less incisive questioning. I worked with Carl Campbell as tutor in Atlantic World and Caribbean History courses. In that experience I learnt that he was a quiet enabler, something that seemed to have come naturally to him. He taught me through informal discourse to appreciate the dynamics of understanding the diverse community of students and their classroom/tutorial delivery as I worked with them to achieve their potential. It was his unassuming review of my grading of scripts/assignments that helped me to moderate the strict criterion marking I was wont to apply, without lowering the standards. He enabled me in producing my first academic piece, published in 1991, when he encouraged me to do an article from my MA history paper on Mary Seacole. At the time I was not even aware of the importance of publication in my academic career. I recall with new understanding those informal conversations as we met in the department offices and talked about my life’s journey. Of course, I did not see it as such then. We were just having conversations, but those brief encounters helped me to understand my own journey, to make sense of what I did, the path I took to become an academic in the Department of History at the University of the West Indies. As I reflect on those brief conversations, I recall what a student once told me chuckling: Professor Campbell was called the “fifteen minutes man” as his lectures rarely lasted longer. His exchanges were brief, but no doubt said much, as I carried on the conversation with myself and so enhanced my understanding of my obviously different journey in academia. The understanding brought...

Differences Phsyco-Chemical Characteristic of Repeatedly Frying Oil Used for Banana and Chicken

One of the habits in the food processor is the use of cooking oil repeatedly. The long-term and repeated use of cooking oil causes a change in the physicochemical properties of oil and can affect the quality of food products produced. This study focused on the physicochemical properties of repeated frying oil in two types of foodstuffs, namely banana, and chicken. The research variables that represent physicochemical properties are free fatty acid, smoke point, and color. Free fatty acid was measured using titration method, and the smoke point was measured using Cleveland method. The color was evaluated by UV-Vis Spectrophotometric method. The results showed that the repetition deep frying for chicken and banana increased free fatty acids, decreased the smoke point and changed the color of cooking oil. There was a significant change of physicochemical properties in chicken and banana repeatedly frying oil. The first frying of chicken causes a significant change in the oil properties and the third frying of banana shows a significant change in oil properties. This study revealed that the free fatty acids of oil increased ranging from the first to the fifth frying either oil for the fried bananas or the fried chicken. This study also exposed that the chemical characteristic of fried chicken oil was higher than fried banana oil. The smoke point of fried banana oil is higher than fried chicken oil. The deep of fried banana oil has similar absorbance value in the first frying. The value increased based on increasing the frequency of frying repetition.

The Influence Of Temperature and Contact Time On Waste Cooking Oil’s Adsorption Using Bagasse Adsorbent

Cooking oil is one of basic needs that very often used by public. Cooking oil that has been used it will occur characteristic’s change and if consderated from chemical composition it has carcinogen content. One way of doing things for used cooking oil is adsorption method. Goal of this research for reduce Free Fatty Acid content and color changes on used cooking oil used bagasse adsorbent, with variant adsorption temperature 32, 40, and 50oC, also contact time as 45, 90, and 180 minutes. Best results of this research are FFA 85.10% reduction occur at 40-50oC with 180 minutes contact time and the biggest color change occur at 50oC with 180 contact time is 14.925%.

Using a free colour vision simulator to improve the accessibility of orienteering maps

Abstract. Orienteering maps must be clear and readable due to demands on competitors to accurately navigate under time pressure. Colour is used to indicate runnability (ease of traversing through terrain) and distinguish between features, many of which would be omitted from other types of topographic mapping. Use of colour can be a barrier to participation for the 8% of men and 0.4% of women who have colour vision deficiencies (CVD), commonly known as ‘colour blindness’ (Birch, 1993). Map use by those with CVD is lower than in the general population (Olson and Brewer, 1997) partly due to frustrations differentiating between map symbols which appear identical or may not even be visible.Colours on orienteering maps are controlled by international specifications (the International Specification for Orienteering Maps, ISOM 2017 (IOF Map Commission, 2017) and the International Specification for Sprint Orienteering Maps, ISSOM 2006 (IOF Map Commission, 2006)) and chosen to be unambiguous to those with CVD. However, Long and Junghans (2008) found that some of the specified colours could be easily confused by people with common types of CVD. Additionally, maps for lower levels of competition are often made by club members who have little or no formal cartographic training. Specifications are frequently used incorrectly, and printers rarely calibrated with the official test sheet. Mapper inexperience and issues with the underlying specifications combine to give a poor experience to orienteers (or potential orienteers) with CVD.In a preliminary investigation into the accessibility of orienteering maps, four experienced orienteers with CVD were interviewed about the use of colour on both ISOM and ISSOM orienteering maps. Based on issues they reported, four versions of one ISOM map were produced to test alternative colours for certain symbols. Participants were asked to rank the four map images in order of readability. The map images were then input into Coblis, a free, online colour vision simulator (https://www.color-blindness.com/coblis-color-blindness-simulator/). The outputs from Coblis were ranked by people with no CVD. Correlation between how images were ranked indicates that Coblis produces a useful simulation of what is seen by those with CVD and is suitable for informing the design of orienteering maps. It is suggested that orienteering mappers should adopt this or a similar tool to check and improve accessibility of maps before printing. Colour vision simulators could also contribute to a larger review of map specifications for accessibility, including developing ways to modify individual maps for competitors with rare vision anomalies.Table 1 shows the four map images as they were created, and a simulation of how they would appear to a person with a deuteran anomaly – an inability to detect green light – the most common type of CVD (Long and Junghans, 2008). ‘A’ shows a map drawn to specification, while ‘B’, ‘C’, and ‘D’ test two variations for the colours of the course overprint and the map areas designated “out of bounds”. All participants (those with CVD looking at the original images, and those without looking at the simulated images) stated that ‘D’ was the easiest to read.

Analisis Pemerangkapan radikal bebas ekstrak etanol buah beringin (Ficus benjamina Linn.)

Buah merupakan sumber antioksidan alami yang paling banyak dijumpai. Penelitian ini bertujuan untuk menganalisis kemampuan pemerangkapan 2,2-difenil-1-pikrilhidrazil oleh buah beringin (Ficus benjamina Linn.). Buah beringin yang sudah matang dimaserasi dengan etanol selama 3 × 24 jam dan dievaoprasi. Ekstrak kental etanol buah beringin kemudian diuji aktivitas pemerangkapan radikal bebas dan perubahan warnanya diukur dengan Spektrofotometer UV-Vis. Ekstrak etanol Ficus Benjamina Linn. menunjukkan IC50 sebesar 40.63 μg/mL.

51‐5: Late-News Paper: Fast Motion Picture Response Color Filter LCOS for Wearable Applications

The display for augmented reality (AR) applications has to update image promptly in order to cope with the user's head movement or any environment change. It makes image blur become noticeable if the motion picture response time of the AR display is longer than 1.5ms. We propose an image blur free Color Filter LCOS (CFLCOS) which equipped with 1.9ms liquid crystal response time; analog frame buffer and 480fps refreshing rate. It is found that the MPRT of such device can be as fast as &lt;1.5ms.

Optimización de la temperatura de secado y presión de vacío en la decoloración y composición del aceite crudo de pescado

The objective of this study was to determine the optimal parameters of decolorization of crude oil to obtain a semi-refined fish oil of acceptable quality; response surface methodology was used, considering a central composite design with two factors: Vacuum pressure (0.13-0.7 bar) and drying temperature (96-124°C); having as dependent variables the percentage of free fatty acids (% AGL) and color of the oil. The raw material and the optimum finished product were characterized physico-chemically, which was obtained under the operating conditions: drying temperature of 110 ° C and 0.13 bar vacuum. The finished product indicated a percentage of free fatty acids of 0.27 ± 0.01% and CieLab colour with coordinates L: 48.69 ± 0.88, a: -4.28 ± 0.26 and b: 35.03 ± 0.85, which Is equivalent to color 6 -7 in Gardner scale, compliance with the industrial specifications.