Color Intensity Values Research Articles

Picture compression based on two-dimensional adaptive sampling and adaptive quantization

A simple and universal technique is presented for compressing digital still pictures consisting of both graphics and natural images, each very different in nature. It is based on a nonseparable, two-dimensional, adaptive resampling scheme combined with adaptive quantization of the color intensity values. We show that the new method we propose encodes edges with high accuracy while compressing uniform regions with minimal contouring effects. A generalization of the concept yielding a modified quadtree-based coding scheme perfectly suited for two-dimensional data compression is also included. Finally, compression criteria that allow minimization of both the encoding time and the hardware complexity in the encoder is discussed.

Influence of Source and Physical Form of Xanthophyll Pigment on Broiler Pigmentation and Performance

Two experiments were conducted using 21-day-old, commercial-strain broilers to determine the effect of various commercial pigmentation products on pigmentation and bird performance. Birds received finisher/withdrawal diets that included 8% corn gluten meal or either a 2.5 or 5.0% substitution of gluten meal with Liquid OroGlo5,™ Dry Oroglo10,™ or Cromophyl-oro.™When birds were slaughtered at either 48 or 51 days of age there were no differences in the birds’ breast skin hue (dominant wavelength) or brightness (luminosity). Data indicated similar levels of pigmentation among birds in all treatments. Color intensity (excitation purity) values of shank and breast skin samples suggested that the liquid form of OroGlo™ was more effective than the dry form in pigmenting broiler skin when both forms were fed at equal calculated levels. Data indicated that actual xanthophyll intake was higher when the liquid source was fed.Body weight gain and feed efficiency among the treatments, in general, indicated that commercial pigment sources can be substituted for corn gluten meal without appreciably altering broiler performance.

Differentiation between acute and healed myocardial infarction by signal averaging and color encoding two-dimensional echocardiography

To evaluate the ability of a system developed in our laboratory to differentiate between acute and healed myocardial infarction (MI), gated 2-dimensional echocardiography was performed in 10 patients with recent MI (within 48 hours) and 10 patients with healed MI (later than 4 weeks). The 2-dimensional echocardiographic images were digitized using a Datacube VG-120 videoframe digitizer and each digitized videoframe (320 × 240 matrix) was transmitted using a high-speed serial data link to a second computer and stored on floppy disc. Five gated video frames of each patient were time-averaged to give a smoothed digitized image. This image was displayed on high-resolution color monitor connected to a color graphic subsystem. Sixty-four colors indicated pixel intensity. The exact pixel value at any given location was determined using a high-resolution light pen. Color or pixel values were not significantly different between the area of acute MI (pixel intensity 23 ± 3, mean ± standard deviation) identified by a regional wall motion abnormality, and the adjacent normal muscle (23 ± 4). In each patient with healed MI, an increase in color intensity and pixel value (43 ± 6) was seen in the area of MI (i.e., area of regional wall motion abnormality) compared with adjacent normal muscle (23 ± 2) (p < 0.001). These preliminary data in selected patients indicate that this technique enables differentiation between acute and healed MI. It could be of value in management of patients with suspected MI.

Removal of Phenolic Compounds from Soy Protein Extracts Using Activated Carbon

ABSTRACTSoy protein extracts were subjected to activated carbon and ion exchange process treatments to remove phenolic compounds that have been reported as being responsible for adverse color and flavor characteristics of soy protein products. Minimum equilibrium contact time, adsorption rate, and adsorption isotherm data were established for syringic, ferulic and p‐coumaric acids. HPLC data confirmed that both activated carbon and ion exchange processes effectively removed phenolic compounds from soy protein isolates and improved their flavor and color. Activated carbon treatment re‐ sulted in soy protein isolates with superior overall odor and flavor, but no improvement in bitter and astringent flavor descriptions. Both activated carbon and ion exchange treated laboratory soy protein isolates exhibited lower color intensity values than those for conventional laboratory isolate, but higher than those of commercial soy protein isolates. Ion exchange processing was more effective than activated carbon for improving the color of soy protein isolates.

Determination of Color Intensity of Whisky and Other Alcoholic Products

Abstract A comparison is presented of color intensity values of aged and caramel-colored distilled alcoholic products obtained with spectrophotometers and colorimeters operated at different wavelengths. Absorbances measured by a narrow (≤1 nm) and an 8 nm bandwidth spectrophotometer at 430,525, and 610 nm are compared. Colorimeters evaluated include the Klett-Summerson equipped with Nos. 42, 54, and 60 regular filters and 520, 540, and 560 nm narrow bandpass filters and a Coleman Nepho-Colorimeter, equipped with a 525 nm filter. A conversion chart can be used to convert colorimeter units to absorbance units. The procedure suggested uses an instrument with a bandwidth ≤10 nm at a wavelength of 525 nm; results are reported in absorbance units.