The Influences of Lightness Variation of the Non-Color Background on the Color of the Blood Amber

2014 ◽  
Vol 633 ◽  
pp. 524-535
Author(s):  
Ya Xiao ◽  
Ying Guo ◽  
Da Peng Chen
Keyword(s):  
Color Space ◽  
Measurement Instrument ◽  
Color Difference ◽  
High Brightness ◽  
Color Parameters ◽  
Color Saturation ◽  
Red Color ◽  
Hue Angle ◽  
Color Background ◽  
The One

In this study, based on CIE L*a*b* uniform color space, the Color i5 measurement instrument was used to measure the color parameters of seven blood amber samples under the D65 illuminant. In addition, the influences of lightness variation of the non-color background on the lightness, the color saturation and the hue of the blood amber were also investigated and discussed. The results show that the lightness of the blood amber is significantly enhanced with the increased lightness of the non-color background and the blood amber with higher transparency is more sensitive to the change of the non-color background; the color saturation of the blood amber increases gradually with the raise of the lightness of the non-color background, which means that the blood amber on the high-lightness background looks more bright-colored than the one on the low-lightness background; the red color hue angle range of blood amber turns out to be diffusing with the increase of the lightness of the non-color background, which means that a slight difference of the hue can be more easily discriminated on the high-brightness background. Thus, it can be concluded that the blood amber with higher transparency is much easier to be influenced by the non-color background; and the increase of the lightness of the non-color background can lead to higher lightness, more bright-colored saturation and diffused hue angle range of the blood amber; and the blood amber is more bright-colored and the color difference can be more easily discriminated on the background with higher lightness.

scholarly journals Influence of UV Radiation on the Color Change of the Surface of Steamed Maple Wood with Saturated Water Steam

Polymers ◽  
2022 ◽  
Vol 14 (1) ◽  
pp. 217
Author(s):  
Ladislav Dzurenda ◽  
Michal Dudiak ◽  
Eva Výbohová
Keyword(s):  
Uv Radiation ◽  
Color Change ◽  
Color Space ◽  
Color Stability ◽  
Color Difference ◽  
Saturated Steam ◽  
Water Steam ◽  
Saturated Water ◽  
Red Color ◽  
Uv Lamp

The wood of maple (Acer Pseudopatanus L.) was steamed with a saturated steam-air mixture at a temperature of t = 95 °C or saturated steam at t = 115 °C and t = 135 °C, in order to give a pale pink-brown, pale brown, and brown-red color. Subsequently, samples of unsteamed and steamed maple wood were irradiated with a UV lamp in a Xenotest Q-SUN Xe-3-H after drying, in order to test the color stability of steamed maple wood. The color change of the wood surface was evaluated by means of measured values on the coordinates of the color space CIE L* a* b*. The results show that the surface of unsteamed maple wood changes color markedly under the influence of UV radiation than the surface of steamed maple wood. The greater the darkening and browning color of the maple wood by steaming, the smaller the changes in the values at the coordinates L*, a*, b* of the steamed maple wood caused by UV radiation. The positive effect of steaming on UV resistance is evidenced by the decrease in the overall color difference ∆E*. While the value of the total color diffusion of unsteamed maple wood induced by UV radiation is ∆E* = 18.5, for maple wood steamed with a saturated steam-air mixture at temperature t = 95 °C the ∆E* decreases to 12.6, for steamed maple wood with saturated water steam with temperature t = 115 °C the ∆E* decreases to 10.4, and for saturated water steam with temperature t = 135 °C the ∆E* decreases to 7.2. Differential ATR-FTIR spectra declare the effect of UV radiation on unsteamed and steamed maple wood and confirm the higher color stability of steamed maple wood.

Fluorescent-Based Temperature Measurement with Simple Compensation of Photo-Degradation Using Hydrogel-Tool and Color Space Conversion

2013 ◽  
Vol 25 (4) ◽  
pp. 596-602 ◽  
Author(s):  
Hisataka Maruyama ◽  
◽  
Taisuke Masuda ◽  
Fumihito Arai
Keyword(s):  
Color Space ◽  
Color Difference ◽  
Temperature Measurements ◽  
Blue Color ◽  
Photo Degradation ◽  
Color Space Conversion ◽  
System A ◽  
Red Color ◽  
Brightness Fluctuation ◽  
Increasing Temperature

We developed a method to obtain stable and longlifetime temperature measurements using a fluorescence micromeasurement system. A hydrogel tool containing nano-semiconductor quantum dots (Q-dots) was developed as a fluorescent temperature indicator. We used image processing to convert RGB information to other color information to compensate for photodegradation. The temperature was calibrated using the hydrogel tool in several color spaces, includingRGB(R: red,G: green,B: blue),HSV(H: hue,S: saturation,V: value (brightness)), andYCrCb(Y: brightness,Cr: red color difference,Cb: blue color difference). The calibration results showed thatR,G,B,Y, andCrdecreased monotonically with increasing temperature, whereasHandCbdid not decrease monotonically. The photodegradation analysis showed thatCrwas robust against the brightness fluctuation; however,R,G, andBstrongly affected the brightness fluctuation because these values included the brightness information. These results show that temperature measurements based onCrvalues are suitable to compensate for photodegradation and have a sensitivity of -1.3%/K and an accuracy of 0.3 K. These values are the same as those obtained using the fluorescence intensity method.

Cr3+ Effect on the Correlation between Lightness Difference and Color Difference of Ruby Red

2010 ◽  
Vol 177 ◽  
pp. 624-627 ◽  
Author(s):  
Ying Guo ◽  
Xiang Li ◽  
Li Tian
Keyword(s):  
Correlation Analysis ◽  
Partial Correlation ◽  
Color Index ◽  
Color Change ◽  
Color Space ◽  
Color Difference ◽  
Partial Correlation Analysis ◽  
Significance Level ◽  
Red Color ◽  
The Impact

The correlations between of lightness, chroma, Cr3+ and color index were studied to analyze the impact of all these three elements on ruby red color; and with the color difference research, the lightness difference is testified to be the key affecting color appearance. Based on the uniform color space CIE 1976L*a*b*, the ruby displays the best red color when the content of Cr3+ is within (1555, 5183ppm), L* (32.64, 44.25) and ho  (354.14, 0.7). With the help of partial correlation analysis of color difference, it is illustrated that the correlation between L* and E* (r=0.999) is relatively higher than that between L* and E* (r=0.948); and with high significance level ( = 0.129) of H* and E*, it shows that H* has little impact on E*. It is concluded that the color change of ruby from red to purple are mostly affected by lightness change; lightness difference should be considered as the most important factor when evaluating the red color of ruby, and then followed by the chroma and hue jointly.

Metamerism of Tanzanite Under Altered Illuminators

2013 ◽  
Vol 591 ◽  
pp. 305-308
Author(s):  
Ma Ye ◽  
Ying Guo
Keyword(s):  
Color Space ◽  
Color Difference ◽  
Color Appearance ◽  
Visual Effect ◽  
Space Analysis ◽  
Commercial Grade ◽  
Angle Change ◽  
Violet Color ◽  
Hue Angle ◽  
Difference Form

The color parameters of 19 pieces purity transparent and color uniform commercial grade tanzanites were measured by colorimeter Color i5 and this article introduces the concept of Metamerism and calculates the color quantitatively, based on CIE1976 L*a*b* uniform color space, analysis the contribution of different illuminators to the bluish-violet color of tanzanite. The change of hue-angle h0 is in contrast to the actual visual effect, this is called abnormal hue-angle change of the gemstone tanzanite; both of the contributions of lightness difference and chroma difference play the same role to the change of the color difference, form the bluish-violet of tanzanite; it is shown that Metamerism indexes (Mt) of different samples are different and the same sample’s main wavelength follows the change while illuminators altered. Therefore, while illuminators altered, the color of tanzanite samples change from blue to bluish-violet, and the Mt larger, the change of color is greater, namely, the violet hue is more clear, with the better color appearance.

Influence of Light Source and Cathodoluminescence on the Color Parameters of Ruby Red

2011 ◽  
Vol 492 ◽  
pp. 379-383 ◽  
Author(s):  
Xiang Li ◽  
Ying Guo
Keyword(s):  
Light Source ◽  
Power Distribution ◽  
Light Sources ◽  
Visual Appearance ◽  
Color Parameters ◽  
Red Color ◽  
Strong Luminescence ◽  
Hue Angle ◽  
The Impact ◽  
Sun Light

According to different light sources and cathodoluminescence (CL) intensity, the performance of color parameters (lightness L*, chromaticity a* and b*, chroma C*, hue angle ho) and chromophore contents (Cr3+, åFe) are studied to analyze the impact of all these elements on ruby red color. Ruby red under the standard light source D65 (a*=5.65 ~ 26.97, b*= -5.43~3.98) is similar with the color under natural sun-light. Purplish red ho Î (354.14°, 0.7°) with medium-low lightness (L*= 32 ~ 40) under D65 displays the best visual appearance, showing a relatively high value. Comparing with D65, standard light source A reveals ruby a deep red hue (a*= 10.61 ~ 37.39, b*= -6.59 ~ 7.50). Because of the strongest spectrum power distribution in the orange range and fluorescence of light source U30, the hue of orangish tone is mixed in ruby red (a*= 6.92 ~ 31.23, b*= 0.31 ~ 9.34). It is illustrated that åFe can inhibit the intensity of CL which is compared in different voltages. Low lightness purplish red is easy to be influenced by CL and always shows strong luminescence correspondingly. It is concluded that ruby purplish red has strong luminescence of CL which is usually supported by a few of åFe and medium-low lightness under D65, which has an excellent visual perception.

The Contribution of Co2+ to Blue Color of Synthetic Spinel

2011 ◽  
Vol 492 ◽  
pp. 400-403
Author(s):  
Ye Ma ◽  
Ying Guo
Keyword(s):  
Color Space ◽  
Measurement Instrument ◽  
Color Difference ◽  
Color Appearance ◽  
Color Measurement ◽  
Chemical Compositions ◽  
Blue Color ◽  
Color Changes ◽  
Specimen Processing ◽  
Relationship Of

Through to 110 pieces purity transparent and color uniform, 3 x 5 x 7mm blue synthetic spinel made with the flame fusion method on chemical compositions and color parameter measurement the Co2+ content and color changes, clear the influence on Co2+ relationship of blue synthetic spinels’ color appearance. Through LA-ICP-MS to analysis the cause of colorant content, proof that with Co2+, the increase of the content of synthetic spinel will shift blue to purple tone, and C* shows a parabola form with the drop of L*, 700 ppm ~ 900 ppm place in peak. DL* Î (3.55 ~ 76.94) with Co2+ Î (4.59 ppm ~ 1849 ppm) change the largest amount, DC* Î (-9.99 ~ 29.32) next, DH* Î (-20.34 ~ 4.67) compared with before two changes smallest. Co2+ content in 100ppm below, blue color of synthetic spinel with Co2+ content increased changes greatly; 500 ~ 1500 ppm, visually achieve optimal color (C* higher); above 1500ppm, because of the Co2+ overmuch make the color burn cause the overall decline of transparency, the change of L* tends to be gentle, C* decrease obviously. Use Color i5 in standard color measurement instrument lighting source D65, measured the lightness L*, specimen Color a* and b*, chroma C* and tonal angle ho, based on the uniform color space CIE 1976 L*a*b*, in lightness minimum L 9-10 specimen (processing data for standard to 9th), with the help of DE2000 benchmark for calculating formulas, the Color, the color difference train E* by partial correlation analysis card clearly degrees of off color changes L* has certain influence on rDL*×DE*= 0.996, while rDC*×DE*= -0.427, rDH*×DE*= -0.339. Conclusion, the bule color of synthetic spinel because of its Co2+ content changes main influencing L* to contribute to its color appearance.

Instrumental Color Evaluation of Ceramic Materials by Using Two Dental Spectrophotometers

2014 ◽  
Vol 614 ◽  
pp. 118-123
Author(s):  
Cristina Gasparik ◽  
Alexandra Botos ◽  
Bogdan Culic ◽  
Mindra Badea ◽  
Diana Dudea
Keyword(s):  
Statistical Analysis ◽  
Lithium Disilicate ◽  
Color Difference ◽  
Ceramic Materials ◽  
Color Parameters ◽  
Instrumental Color ◽  
Measuring Devices ◽  
Hue Angle ◽  
The Difference

Objectives: The aim of the present study was to evaluate the precision of two dental spectrophotometers in evaluating the color parameters of ceramic materials and to assess the accuracy of a dental spectrophotometer (Shade Pilot, Degudent) for analyzing color parameters of lithium-disilicate ceramic materials. Methods: The CIE L*a*b* color parameters, chroma and hue angle of 6 groups of lithium-disilicate ceramic ingots were recorded: MO0, HO0, LTA1, HTA1, LTBL1, HTBL. The measurements were performed in a viewing-booth under a D65 illuminant. Statistical analysis was performed to assess the precision and differences between the two color-measuring devices. Results: Significant differences were found between all color parameters recorded (p<0.001). The difference varied depending on the type of ceramic ingot assessed. The HO0 ingot showed the highest color difference (ΔE=19.18), while the smallest color difference was found for the MO0 ingot (ΔE=5.62). Conclusions: Color parameters of ceramic materials can be recorded with both color-measuring devices, the VEA showing the highest precision.

scholarly journals A Study of Automatic Judgment of Food Color and Cooking Conditions with Artificial Intelligence Technology

Processes ◽  
2021 ◽  
Vol 9 (7) ◽  
pp. 1128
Author(s):  
Chern-Sheng Lin ◽  
Yu-Ching Pan ◽  
Yu-Xin Kuo ◽  
Ching-Kun Chen ◽  
Chuen-Lin Tien
Keyword(s):  
Artificial Intelligence ◽  
Image Processing ◽  
Color Space ◽  
Color Difference ◽  
Color Space Conversion ◽  
Before And After ◽  
Artificial Intelligence Technology ◽  
Artificial Intelligence Algorithm ◽  
Time Image ◽  
Cooking Conditions

In this study, the machine vision and artificial intelligence algorithms were used to rapidly check the degree of cooking of foods and avoid the over-cooking of foods. Using a smart induction cooker for heating, the image processing program automatically recognizes the color of the food before and after cooking. The new cooking parameters were used to identify the cooking conditions of the food when it is undercooked, cooked, and overcooked. In the research, the camera was used in combination with the software for development, and the real-time image processing technology was used to obtain the information of the color of the food, and through calculation parameters, the cooking status of the food was monitored. In the second year, using the color space conversion, a novel algorithm, and artificial intelligence, the foreground segmentation was used to separate the vegetables from the background, and the cooking ripeness, cooking unevenness, oil glossiness, and sauce absorption were calculated. The image color difference and the distribution were used to judge the cooking conditions of the food, so that the cooking system can identify whether or not to adopt partial tumbling, or to end a cooking operation. A novel artificial intelligence algorithm is used in the relative field, and the error rate can be reduced to 3%. This work will significantly help researchers working in the advanced cooking devices.

Concentration of roselle (Hibiscus sabdariffa L) and sucrose in beverages: Effects on physicochemical characteristics and acceptance

2020 ◽  
pp. 108201322097379
Author(s):  
Jahir Antonio Barajas-Ramírez ◽  
Ana Luisa Gutiérrez-Salomón ◽  
Sonia Guadalupe Sáyago-Ayerdi
Keyword(s):  
Antioxidant Activity ◽  
Phenolic Compounds ◽  
High Intensity ◽  
Physicochemical Characteristics ◽  
Hibiscus Sabdariffa ◽  
Color Parameters ◽  
Low Intensity ◽  
Red Color

The calyces of roselle ( Hibiscus sabdariffa L.) are used to make a refreshing drink with high content of anthocyanins and other phenolic compounds, although the process for obtaining the beverage is not standardized. In this research it was determined physicochemical characteristics, total soluble polyphenols content, antioxidant activity and acceptance for beverages prepared by decoction at four concentrations of calyces in water (1.0, 2.5, 5.0 and 10.0%) and two concentrations of sucrose (11 and 16%). Color parameters in beverages permitted to describe them as red, which turned darker as the content of hibiscus increased. Total soluble polyphenols content and antioxidant activity were directly correlated with content of calyces in beverages and inversely correlated with pH, which means that beverages with higher content of calyces could be perceived as more acidic and more intense in characteristics associated with hibiscus presence, such as acid, astringent and the presence of intense dark red color, although the higher concentration of sucrose might have contributed to mask slightly the sourness and astringency. Acceptance for hibiscus beverages allowed to observe two segments of consumers, high-intensity and low-intensity likers but both confluence in overall liking values for beverages prepared with 2.5% calyces and 16% sucrose.

Color conversion using Quantum Dots on high-brightness GaN LED arrays for display application

2015 ◽  
Vol 1788 ◽  
pp. 19-21 ◽  
Author(s):  
Audrey Sanchot ◽  
Marianne Consonni ◽  
Stéphanie Le Calvez ◽  
Ivan C. Robin ◽  
François Templier
Keyword(s):  
Quantum Dots ◽  
Complete Disappearance ◽  
High Brightness ◽  
Color Saturation ◽  
Deep Blue ◽  
Gan Led ◽  
Color Conversion ◽  
Led Arrays

ABSTRACTWe have demonstrated the color conversion of blue micro-LEDs by means of QDs. In this paper, we will present characterizations that highlight this phenomenon. We already obtained conversion with a complete disappearance of the blue incident signal and a strong color saturation from deep blue (x=0,1626; y=0,0144) to deep red (x=0,6743; y=0,3244).

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