Yellow Tone Research Articles

Next-generation food packaging: Edible bioactive films with alginate, mangaba pulp (Hancornia speciosa), and Saccharomyces boulardii

In recent years, there has been increasing interest in edible films made from biopolymers for food packaging due to their biodegradable, non-toxic, and biocompatible properties. In addition to presenting barrier properties, these films can also carry bioactive compounds such as probiotics, prebiotics, and fruit pulps, which benefit consumers' health. In this context, this research aimed to develop bioactive edible films based on alginate with the addition of mangaba pulp (Hancornia speciosa) and the probiotic yeast Saccharomyces boulardii for application as food packaging material. The films were prepared based on alginate (1.5%), glycerol (0.6 g/g of biopolymer), mangaba pulp (0%–40%), and S. boulardii (9 log CFU/g). The relationship in their properties related to water, physical-mechanical, optical, and thermal was evaluated. Furthermore, the concentration of bioactive compounds, antioxidant activity, and probiotic viability (during storage at 4 and 25 °C) were determined. The addition of S. boulardii reduced the tensile strength, increased the C* and opacity values of the films, and improved barrier properties to ultraviolet and visible light. Adding mangaba pulp improved the films' water-related, tensile, and thermal properties, as the films showed lower water solubility and water vapor permeability and higher thermal stability, tensile strength, and elongation at break. Increasing the concentration of mangaba pulp in the filmogenic solution made the films darker, with yellow tones and more saturated. Furthermore, it incorporated bioactive compounds (carotenoids, vitamin C, and phenolic compounds), increased the antioxidant capacity of the films and improved barrier properties to ultraviolet and visible light. Probiotic cultures could survive at suitable counts (>6 log CFU/g) during film formation and storage (4 °C/45 days or 25 °C/21 days). Thus, these films represent new bioactive carriers with potential applications as food packaging materials.

Symbolism of Classical Color Triad in Siegfried Lipiner’s Poem “Freed Prometheus”

The question of the relationship between the motive series of the poem “Freed Prometheus” (1876) by the Austrian writer Siegfried Lipiner (1856—1911) and the symbolism of the classical color triad is considered. The novelty of the study is seen in the fact that the analysis of the symbolism of color in Lipiner’s lyrics is carried out for the first time in Russian literary criticism. It is noted that the Austrian context of the 1870—1880s correlates with the symbolism of color in world literature. A selective review of the evolution of color and motif from the early Middle Ages to the turn of the 19th—20th centuries is made. Particular attention is paid to the comparative analysis of the color symbols of Lipiner’s poem with the elements of the color triad in Dante’s Divine Comedy, as well as the treatise “Theory of Colours” by Goethe. Red and yellow (golden) tones of the color triad are presented as dominant. It is shown that the symbolism of the red color in the poem “Freed Prometheus” is interconnected, first of all, with the leitmotif of the Promethean fire, which determines the relevance of the study: the theme of the Promethean fire is actively studied in modern Western literary criticism. It is proved that the symbolism of the classical color triad has a significant impact on the motifs of Lipiner’s lyrical work.

Physicochemical and functional properties of canaryseed (Phalaris canariensis L.) with and without spicules flour

AbstractBackground and ObjectiveGlabrous canaryseed flour is a novel ingridient with potential uses in the food industry. The objective of this study was to characterize and compare the physicochemical and functional properties of canaryseed (Phalaris canariensis L.) flours of the glabrous (without spicules) CDC Togo variety (whole and white flour, T and TW, respectively) and a traditional commercial variety (CW, white flour).FindingsScanning electron microscopy of the grains showed the glabrous nature of the T variety and the spicules present in the C variety. All the flours showed a high protein content (16.16%–25.49% dry basis [d.b.]), color tending to yellowish tones, and a predominant lipophilic behavior (oil‐holding capacity > water‐holding capacity). Dehulling of the CDC Togo seeds significantly altered some of the flour's properties. Particle size decreased by 23%, and protein and oil contents were 43% and 26% higher, respectively. TW flour also had a significantly lower color saturation, water‐holding capacity, oil‐holding capacity, water‐absorption capacity, and organic molecule absorption capacity when compared to T flour.ConclusionsThe results indicate the potential use of canaryseed grains as a raw material for novel food products.Significance and NoveltyThis study presents novel data on the properties of canaryseed flour of the glabrous CDC Togo variety, about which no information has been found. As well as on canaryseed flour from a traditional (nonglabrous) variety.

Advances in the development of tailor-made color alcoholic beverages based on an accelerated maturation process

The study of the evolution of color of alcoholic beverages subjected to accelerate maturation process using heat-treated French oak wood fragments is presented. The results show that it is possible to obtain tonalities like aged beverages in 4 weeks. In this sense, the fragments conditioned at 150 °C (light toasted) proportionated colors like white wine, pale straw, and pale gold. On the other hand, the fragments that received a heat treatment at 200 °C (medium toasted) present yellow tones such as old gold, amber, and deep gold. Finally, the fragments treated at 250 °C (heavily toasted) are those with the most intense yellow tones, classified as sweet chestnut, sherry, russet, muscat, and tawny. The studies of kinetic maturation concluded that the mathematical model of parabolic diffusion could correctly describe the process. Based on this, it is concluded that the heat treatment increases the cavities of the most exposed surface of the wood, increasing the maximum humidity of the materials by 20 %; in such a way that during the first two weeks, there is a diffusion of the solution to the active sites. Wood bioactive compounds on the outer surface achieve a rapid extraction, such as flavonoids, which oxidize rapidly within the solution, generating an increase in yellow color. The previous results were corroborated in a real case analysis using Tequila which can be concluded that the proposed process can give the beverage similar colors to an aged, extra-aged, and ultra-aged class in less than 4 weeks.

Yogurt Products Fortified with Microwave-Extracted Peach Polyphenols.

Pectin and polyphenols have been obtained from choice peach flesh using microwave extraction, with the resulting extracts used in functionalizing strained yogurt gels. A Box-Behnken design was utilized in order to co-optimize the extraction process. Soluble solid content, total phenolic content, and particle size distributions were measured in the extracts. Extraction at pH 1 yielded the highest phenolic content, while increases in the liquid-to-solid ratio resulted in a decrease in soluble solids and an increase in particle diameter. Selected extracts were then incorporated into strained yogurt, and the resulting gel products were assessed for color and texture over a two-week period. All samples were darker and had more red tones than the control set yogurt, while exhibiting less yellow tones. The cohesiveness of all samples remained stable over the gels' aging of two weeks (break-up times always remaining within 6 s and 9 s), which is close to the expected shelf-life of such products. The work required for the deformation of most samples increases with time, indicating that the products became firmer due to the macromolecular rearrangements in the gel matrix. The extracts obtained with the highest microwave power (700 W) give less firm samples. This was due to the microwave-induced loss of conformation and self-assembly of the extracted pectins. The hardness of all samples increased over time, gaining from 20 to 50% of the initial hardness due to the rearrangement of the pectin and yogurt proteins over time. The products with pectin extracted at 700 W were again exceptions, losing hardness or remaining stable after some time. Overall, this work combines the sourcing of polyphenols and pectin from choice fruit; it uses MAE for isolating the materials of interest; it mechanically examines the resulting gels; and it performs all the above under a specifically-set experimental design aiming towards optimizing the overall process.

Developments of pH responsive biodegradable monitoring film based on poly(vinyl alcohol) incorporated with Sappan heartwood extract for food packaging applications

<abstract> <p>The major problem leading to substantial waste in the food industry is the spoilage of food products during transportation and storage periods. Consequently, the scope of this research focuses on the development and preparation a pH responsive monitoring films based on biodegradable materials of poly(vinyl alcohol) (PVA) and natural colorant extract from <italic>Caesalpinia sappan</italic> L. heartwood (SP). These monitoring films were prepared by a solution casting method and the film stability was improved by crosslinking with citric acid (CA). The red tone of monitoring film without CA was observed, while the crosslinked monitoring film showed a yellow color, which occurs from the structural change of brazilin (structure presenting in SP) to brazilein under acidic conditions. From the SEM and FTIR results, the monitoring film showed high compatibility between phases, improvements in light barrier properties and good WVTR performance. The tensile strength and elongation at break were slightly increased. For pH responsive properties, the monitoring films showed a high response with NH<sub>3</sub> gas detection with the change in color from a yellow tone to a red tone. These results indicated that the monitoring films have potential to be applied as food packaging for meat, fish, pork, chicken, and other foods that generate ammonium gas during spoilage. Therefore, these high stable, and non-toxic biodegradable PVA films that incorporated with SP extract and crosslinked by CA have the potential to be used for food spoilage detection in packaging.</p> </abstract>

Comparative Study on Gemological and Mineralogical Characteristics and Coloration Mechanism of Four Color Types of Fluorite

Fluorite has been attracting the attention of gemstone mineralogists because of its rich color and excellent fluorescence properties. This paper studied fluorite with three color types (blue, green, and white) and five blue-purple fluorites with an alexandrite effect. Through the study of their structure, composition, and spectral characteristics, the gemological and mineralogical characteristics and coloration mechanisms of different color types of fluorites are compared and analyzed. The results show that the color of fluorite is caused by multiple color centers. Blue fluorite is associated with Y3+-F− color center, while green fluorite is associated with a Y3+-Ce2+-F− color center and Sm2+ color center, and white fluorite contains vacancy color center. The color of white fluorite is a mixture of yellow tones produced in visible light and blue fluorescence under UV light. Blue-purple color is caused by the colloid calcium color center and 2F− color center, and its changing from blue-purple to red-purplish (alexandrite effect) are due to colloidal calcium nanoparticles caused by radioactive element Th.

Gastropods Colour Patterns in Cassiopids and Naticids from Romualdo Formation, Araripe Basin, Northeast Brazil

The phylum Mollusca includes one of the most beautiful examples of colour patterns in present-day shells. However, they are rare in the fossil record because they demand excellent fossilization. In Brazil, colour patterns in fossil mollusk shells are recorded in gastropods Natica aff. bulbulus White, 1887 from the Riachuelo Formation (Aptian-Albian), Sergipe-Alagoas Basin. This paper presents the first gastropod shells from the Romualdo Formation with colour patterns, visible under natural and UV light, belonging to the families Naticidae and Cassiopidae, collected at Santo Antônio outcrop municipality of Exu, Pernambuco and, Pinheiro and Serra do Mãozinha sites, municipality of Missão Velha and Romualdo site, municipality of Crato, Ceará. Among the cassiopids more than 100 specimens were tested, with 1/3 of them showing a residual colour pattern under UV light exposure, after chemical preparation. They correspond to the species Paraglauconia (Diglauconia) araripensis (Beurlen, 1964), Paraglauconia (Diglauconia) lyrica Maury, 1934, Gymnentome (Gymnentome) carregozica (Maury, 1934) and Gymnentome (Gymnentome) romualdoi Beurlen, 1964. The colour pattern is virtually similar in both genera, with fluorescent stripes on a dark background, showing the taxonomic similarity between them. As for the naticids, about 20 specimens were collected and 15 show good preservation, observing the visible colour pattern under natural light in Natica sp. and Euspira sp.; both new taxa for the Araripe Basin. The residual colour pattern in naticids ranges from spiral stripes to sigmoidal lines and blotches of brown and yellowish tones on a paler background, as observed in fossil species of the same family in the Cenozoic. The new occurrences increase the fossiliferous diversity of mollusks of the Romualdo Formation and extend the understanding of the diversity of colouration patterns of Lower Cretaceous gastropods.

A Study on the Mineralogy and Volatile Fraction of Scapolite from Mogok, Myanmar

The Mogok metamorphic belt (MMB) of Myanmar is a famous geographical origin acknowledged by the whole world for its large mineral resources. In this study, basic gemological tests (density, UV fluorescence, refractive index, etc.), spectroscopic tests (infrared spectrum, Raman spectrum, and ultra-violet visible spectrum) and chemical composition analysis (electron microprobe and laser ablation inductively coupled plasma mass spectrometer) were carried out on scapolites from Myanmar. This paper explores the mineralogical characteristics of Burmese scapolites and provides additional information on its origin. Burmese scapolites are colorless and transparent with a yellow tone and belong to Cl-rich dipyre. The infrared spectra of the samples show the vibrations of Si-O and Al-O (400–1300 cm−1), (CO3)2− (1400–300 cm−1), and OH (3048 cm−1 and 3568 cm−1). The Raman spectra are mainly the vibrational spectra of Si (Al)-O-Si (Al) and the absorption peaks at 992 cm−1 and 1110 cm−1 caused by the vibrations of sulfate and carbonate ions, respectively. Black inclusions were found inside the scapolites, and the dark inclusions were identified as graphite by Raman spectroscopy. Moreover, the composition of the scapolite could be influenced by the αCl−/α(CO3)2− of the fluid. The Cl activity degree could control the scapolite content as the ion exchange between scapolite and plagioclase was gradually balanced. The enrichment of rare earth elements and the apparent positive Eu anomaly indicate that Burmese scapolites have a high degree of light and heavy rare earth element differentiation and an oxidizing environment of mineralization.

Синий цвет в армянском тексте русской поэзии (интерпретация данных программного комплекса «Гипертекстовый поиск слов-спутников в авторских текстах»)

The research aims to reconstruct the key aspect of the Armenian text, i.e. the colouristic component. The research material is a corpus of poems by the Russian poets of the XIX-XXI centuries dedicated to Armenia. The poetics of colour naming is considered as an important component of the image of Armenia, a distinctive feature of the local text. Scientific novelty of the research lies in using an integrated lexicographic base to describe the poetics of a particular element of the poetic worldview (in this case, the colouristic element). The data of the frequency dictionary of the corpus vocabulary, the data of the functional thesaurus and the results of applying the original software system “Hypertext Search for Companion Words in Author’s Texts” are analysed. As a result, it has been proved that despite the natural realities (stony rocks, tuff) and the colour scheme of poems about Armenia fixed by the poetic tradition after O. Mandelstam, who depicted Armenia in red and yellow tones, blue became the colour dominant of the unified Armenian text of Russian poetry. Armenians themselves have a contradictory attitude to this colour. The identified poetic associations with the colour blue, while preserving the traditional contexts (visual perception, sky, water and mountains), attract the description of the earth, stones, the country and all things Armenian as a whole.

Single-use duodenoscopes are an efficient tool for emergency ERCP in real life.

Background Biliary tract emergencies are managed with endoscopic retrograde cholangiopancreatography (ERCP) using duodenoscopes, which are reusable devices that require high-level disinfection to minimize risk of cross-contamination. Recent reports about newly developed single-use duodenoscopes (SUDs) suggest equivalent performance with reusable duodenoscopes, but the effectiveness of SUDs in emergency ERCP has not yet been studied. Patients and methods We conducted a prospective case series of emergency ERCP procedures using SUDs (EXALT model D-Boston Scientific, United States) in a real-life, tertiary care setting without any possibility of using a back-up reusable duodenoscope. Results Twenty-one emergent ERCPs (acute cholangitis 48%, severe jaundice 38 %, others 14 %) were performed in 19 patients (mean age 49.5±15 years). Almost all procedures (20 of 21; 95 %) were technically and clinically successful, whereas selective cannulation failed in one case. Among the successful ERCPs, five (24 %) were achieved by a novice operator. The image was often considered skewed toward yellow tones (48 %), whereas stiffness and pushability for stent insertion were found suboptimal in 5 % of the procedures, without any impact on procedure success. Conclusions SUDs are effective and appropriate devices for emergent situations in real life even in non-expert hands and even if a regular duodenoscope is unavailable as a backup.

The Impact of Storage Conditions and Bottle Orientation on the Evolution of Phenolic and Volatile Compounds of Vintage Port Wine.

This work evaluates the influence of the cellar conditions and bottle orientation, on the phenolic and volatile composition of a Vintage Port wine, sealed with natural cork stoppers, for 44 months post-bottling. The storage was performed in two different cellars, namely a cellar A with controlled temperature and humidity, and a cellar B, representing a traditional cellar, with uncontrolled temperature and humidity. The impact of bottle orientation was studied in cellar A, where the bottles were stored in horizontal and vertical positions. The phenolic and volatile composition of the bottled Vintage Port wine were analyzed after 6, 15 and 44 months. The results unveiled that the cellar conditions and bottle orientation had an impact in Port wine composition which was higher at 44 months post-bottling. The samples stored in the traditional cellar unveiled significantly higher yellow tones, lower tannin specific activity, and higher levels of furfural and 5-methylfurfural. Furthermore, the samples stored in the horizontal position revealed significant higher levels of total proanthocyanidins and higher tannin specific activity than the samples stored in the vertical position. Interestingly, for the first time to our knowledge, an ellagitannin-derived compound (Corklin) was detected in Vintage Port wines stored in the horizontal position, which results from the reaction of cork constituents with phenolic compounds present in wines.

Solvato-, thermo- and photochromism in a new diazo diaromatic dye: 2-(p-tolyldiazenyl)naphthalen-1-amine

The novel azo dye 2-(p-tolyldiazenyl)naphthalen-1-amine (2tona) was synthesized and structurally characterized by infrared, 1H- and 13C NMR spectroscopies, complemented by density functional theory (DFT) calculations on the different possible isomeric species of the compound. The solvatochromism exhibited by 2tona in several solvents with different characteristics, as well as its thermo- and photochromic properties, were then investigated using UV–vis absorption spectroscopy, complemented by time-dependent DFT calculations.Solvatochromism was evaluated using the Kamlet-Taft model, highlighting the relevance of dipolarity/polarizability of the solvent, but also of its hydrogen bonding acceptor and donor abilities, in determining the optical properties of 2tona in the different solutions studied. In apolar solvents and polar solvents with no ability to participate in H-bonds as donors, the solutions show yellow tones, and only the azo-trans isomeric form of the compound exists (two conformers in equilibrium). Solvents with higher polarity and H-bond acceptor character red shift the bands of the azo-trans conformers observed in the visible region, with all probability by stabilizing their LUMO and LUMO+1 orbitals. The red tones of the solutions of the solvents with high ability to participate in H-bonds as donors reveal the presence in these media also of the hydrazone-trans tautomer of the compound.Thermo- and phochromic (induced by UV light; λ = 311 nm) behaviors observed in methanol and chloroform solutions were also evaluated, and interpreted in terms of azo-hydrazone tautomerism and cis-trans isomerism.The studied compound appears as a versatile solvato-, thermo- and photochromic system, which is sensitive to different types of intermolecular interactions with the solvent, thus being a good candidate for practical applications in materials sciences.

Spectroscopy and chromaticity characterization of yellow to light-blue iron-containing beryl

The chemical composition and influencing factors of the colour of 95 yellow to light blue iron-bearing beryl are studied through Electron Microprobe Analysis (EMPA), Energy-dispersive X-ray fluorescence (ED-XRF) spectroscopy, Fourier transform infrared (FTIR) spectroscopy, ultraviolet–visible (UV–vis) spectroscopy and X-Rite SP62 spectrophotometer. The intensities of the three characteristic hydroxyl stretching bands of the beryl from 3500 cm−1 to 3800 cm−1 prove they are low to medium levels of alkali bearing natural beryl. The wide absorption edge of 320 ~ 465 nm caused by the ultra-violet charge transfer from O2− to Fe3+ and the 650 nm absorption band in E//c-polarization caused by the intervalence charge transfer between Fe2+ and Fe3+ are the main factors affecting the colour of beryl. By applying CIE D65 standard light source and N9 Munsell neutral background as testing conditions, the colour parameters of 82 gem-quality beryl are tested. According to the results, iron-containing beryl colours are classified into yellow, yellowish-green, bluish-green, greenish-blue, and blue by the K-means cluster analysis method. The blue tone has a greater influence on the hue of beryl, while the yellow tone has a greater influence on the chroma. Iron content is higher in yellow and blue beryl. With the increase of iron content, the lightness of beryl decreased and the chroma increased.

Different approaches to supplement polysaccharide-degrading enzymes in vinification: Effects on color extraction, phenolic composition, antioxidant activity and sensory profiles of Malbec wines

Enzymes play an essential role in the winemaking process. Besides an improvement in the color of the wine it also enhances the quality, which makes it well worth to develop new strategies of application. The present study examined two approaches to apply microbial enzymes during different winemaking techniques using Malbec grapes from the San Rafael wine region, Mendoza, Argentina. i) Torulaspora delbrueckii was used in sequential inoculation with an autochthonous Saccharomyces cerevisiae strain. The former strain was first inoculated to produce in situ an enzyme complex during winemaking for four days, and subsequently the latter strain was added. The process was carried out under traditional winemaking conditions at 22 °C (Td-Sc). ii) A second approach was through inoculation of a multi-enzyme extract produced by Aureobasidium pullulans m11-2 during pre-fermentative cold maceration (PCM) for four days at 8 °C (PCM-E), and S. cerevisiae was inoculated at the end of the PCM. Controls were carried out without enzymatic treatments (Sc and PMC, respectively). T. delbrueckii started the fermentation and remained viable throughout the process. The fermentation kinetics were not affected in the mixed culture compared with a pure culture of S. cerevisiae. Monitoring of the pectinolytic activity of Td-Sc showed maximum activity (14.2 U mg−1) on day one of the inoculation, while in PCM-E the must activity increased during the PCM until day one of fermentation, reaching a maximum of 16.85 U mg−1. Both enzyme-treated wines maintained their red hue, regardless of the duration of the macerations, while the control wines were characterized by a faster rate of color loss and more yellow tones. In the sensory evaluation, enzymatically treated wines presented greater color intensity, redder and more violet tones, floral and fruit aromas, which are also the distinctive features of the Malbec variety. Anthocyanin values obtained in PCM and in PCM-E were higher than in vinifications without cold maceration (Td-Sc and Sc), which could be attributed to the effectiveness of the maceration technique. Similarly, the composition of stilbenes, especially trans-resveratrol, showed an increase in PCM techniques with or without enzymatic treatment, and both techniques were comparable to one other and statistically superior to traditional winemaking.

Unveiling the Evolution of Madeira Wine Key Metabolites: A Three-Year Follow-Up Study

Madeira wine (MW) encompasses an unusual oxidative ageing process that makes it distinctive. Several metabolites have been related to its quality and safety, such as 5-hydroxymethylfurfural (HMF), furfural, sotolon, and ethyl carbamate (EC). These compounds were quantified over a three-year period to assess their formation rate according to the ageing procedure used: canteiro vs. estufagem. Estufagem, which includes thermal processing of young MWs, promoted greater HMF, furfural, and sotolon accumulation, especially in sweet wines, in which sotolon contributed significantly to aroma (odour active values up to 17.5). Tinta Negra revealed a higher predisposition to form EC while Malvasia and Sercial were less prone to its formation. The formation of furfural, HMF, and EC strongly correlated with the ageing time. Sotolon had a strong correlation with the ageing time in canteiro (r = 0.79) and a moderate correlation in estufagem (r = 0.65). In both ageing procedures, sotolon, furfural, and HMF formation trends strongly correlated with each other (r = 0.74–0.90). In turn, EC also correlated with all furans (r = 0.51–0.85). Yellow tones (b*) correlated with these metabolites only when wines undergo estufagem. This study provides valuable insights to improve MW quality and safety management procedures.

The Physicochemical Properties of Flavor Enhancer Made from Different Types of Snail Protein Hydrolysates

Golden apple snails, apple snails, and freshwater snails are mollusks found in shallow waters with mud on the bottom, such as rice fields, swamps, and riverbanks. Snail has a high protein content of 14%-19%, but its utilization is still limited. In addition, certain types of snails, such as golden apple snails and apple snails, are pests to rice plants, so they have not been used optimally. One alternative is using snail as a flavor enhancer. Flavor enhancers can be made through enzymatic hydrolysis using bromelain enzymes. This study aimed to determine the effect of snail type and hydrolysis time on the physicochemical properties of flavor enhancer made of snail protein hydrolysate. This experimental study used a completely randomized design with two factors. Factor I was the type of snail (golden apple snail, apple snail, and freshwater snail), and factor II was the hydrolysis time (3 hours, 6 hours, and 9 hours). Data were analyzed using ANOVA with α 5%. When significant difference was identified, DMRT test at 95% significance level will be conducted. The result has showed that the flavor enhancer made of snail protein hydrolysate is influenced by different snail types and hydrolysis time. The apple snail with 9-hour hydrolysis produces the best flavor enhancer characterized by 3.96% water content, 14.73% yield, 92.29% water solubility, oil absorption of 1.15 ml/g, glutamic acid content of 107.23 ppm, and brownish yellow tone.

Characteristics of Channel-Water in Blue-Green Beryl and Its Influence on Colour

This study reports the characteristics of water in channels of blue-green beryl and its effect on color. An industrial camera was used to measure color in the CIELAB color space. X-ray fluorescence (XRF), X-ray diffraction (XRD), infrared spectroscopy (IR), ultraviolet-visible (UV–vis) spectroscopy, and silicate rock chemical analysis method were used for analysis. The peaks at 5105 cm−1 and 5269 cm−1 were the combination tone of type II water, which were negatively correlated with b*, and positively correlated with the peak area at 3162 cm−1 (Na–H) and cell parameter a0. The peaks at 7097 cm−1 and 7142 cm−1 were related to the metal ions types in the channels. Part of the water in the channel combined with Fe3+ to form [Fe2(OH)4]2+ and cause a yellow tone, and when the yellow tone combined with the blue tone caused by Fe2+, the beryl has a blue-green colour.

An efficient learning-based method for underwater image enhancement

The Underwater image enhancement, which targets removing the noise, scattering effect, and the bluish, greenish, or yellowish tone from underwater images, has lately attracted much attention. Traditional methods generally assume some prior knowledge when performing constrained optimization. Recently, the deep neural network (DNN)-based methods have exhibited superior performance over the traditional methods. However, state-of-the-art DNN models generally cost a large number of parameters, which is unfriendly to practical implementation. By contrast, this paper proposes a simple yet effective convolution neural network (CNN)-based framework to enhance underwater images. Our method consists of two stages, CNN-based enhancement and YUV-based post-processing. In the first stage, a lightweight CNN network is developed to extract the latent features from the input image for enhancement. Specifically, our CNN cascades three residual groups which leverage channel attention blocks to strengthen the feature extraction capability. In the second stage, the output of our CNN model is transformed to the YUV color space where the luminance component is further corrected, improving the brightness of the whole image. Our model is verified on different underwater image datasets. Experimental results show that our method outperforms state-of-the-art methods both qualitatively and quantitatively. Moreover, in terms of computational complexity, our CNN model costs only 0.89M parameters which is only 21% and 81% of the existing method FUnIE-GAN and WaterNet, respectively.

Carbon Dioxide Laser as a Sustainable Method for Producing a Pattern on Denim Fabric: Evaluation of Colour and Durability

Laser treatment of denim fabrics was demonstrated as one of the methods of producing distressed effects and is continuing to attract textile and fashion designers to develop bespoke designs that appeal to all age groups. Two dark shaded indigo-dyed 100% cotton twill fabric with varying weights representing various garment applications were laser treated using a commercially available pulsed CO2 laser of wavelength 10.62�m. Pulses per inch, which is the degree of closeness of laser irradiation, was maintained at 300 and 400 PPI. Treated denim fabrics were evaluated for tensile strength, colour measurements, including colour hue (H), saturation (S), brightness (B), reflectance, K/S (colour yield), CIE L* a* b*, fabric thickness and colourfastness after wash. Results indicated that colour contrast of denim fabric enhanced with the increase in grayscale (tone density) for both the LW (lightweight) and HW (heavyweight) fabrics, mainly at lower laser speed (80%) and higher laser power (40%). At higher grayscale (30% GS), surface fibers charred due to laser and the oxidation of cellulose occurred, causing a distinct yellow tone compared to pristine denim. Fabric tensile strength was affected as grayscale and laser parameters increased, the variation from pristine denim for LW fabric was 40 - 45% at 30% GS, whilst for HW fabric, variation was 25-30%. Colourfastness tests revealed limited colour staining, and it removed charred fibers showing a distinct tone change. This research recommends a combination of fabric and laser parameters to produce patterns without affecting the overall quality of the fabric.