Mathesis

1927 ◽  
Vol 20 (8) ◽  
pp. 459-465
Author(s):  
Ella Brownell
Keyword(s):  
Ice Cream ◽  
White Paper ◽  
Black Paper ◽  
Front Stage

The scene is an underground studio or workshop. Incense is burning in a large black kettle hanging from a black tripod at front of stage. A red electric bulb under the kettle is surrounded by sticks of kindling wood. Two large portable blackboards are placed one at each side of front stage. Small table with white paper spread ornamented with black paper figures (circle, trapezoid, triangle, etc.) is concealed behind left blackboard. On the table are the following articles: cardboard cylinder, three ice cream cones filled with sand and having same base and height as cylinder. Two eighteen-inch boxes at right front stage covered with white paper and ornamented with black circles to imitate dice.

scholarly journals The Effect of Different Bags on Chlorophyll and Carotenoids in the Peel of Chinhuang Mango

2018 ◽  
Vol 38 ◽  
pp. 02026
Author(s):  
Ma Zhi Ling ◽  
Wei Chang Bin
Keyword(s):  
Skin Color ◽  
White Paper ◽  
Fruit Peel ◽  
Ripening Process ◽  
Control Fruit ◽  
Orange Yellow ◽  
Golden Yellow ◽  
Black Paper ◽  
Normal Storage ◽  
Composite Paper

The effect of different fruit bags on the content of chlorophyll and carotenoids in the fruit peel of Chinhuang mango during normal storage and after-ripening process was studied. The results showed that the content of chlorophyll and carotenoid in the bag was significantly lower than that of the control fruit. The skin color of the white paper bag fruit and the no bagged bag fruit was green during the green ripening process, while the outer yellow inner black paper bag fruit showed a yellow green halo. When ripe, the control fruit is yellowish green and orange red. The white paper bag fruit is greenish orange yellow, and the outside yellow inside black composite paper bag fruit is golden yellow.

The Staircase Gelb Illusion

2017 ◽  
Author(s):  
Alan Gilchrist
Keyword(s):  
White Paper ◽  
Perceived Values ◽  
Black Paper

Adhemar Gelb showed that if a piece of black paper is suspended in midair and illuminated by a projector, it appears white. However, when a white paper is brought into the projector beam and placed next to or surrounding the black paper, the black paper once again appears black. In the staircase Gelb illusion, a succession of increasingly lighter papers, dark gray, middle gray, light gray, and finally white, is brought into the projector beam. Each time a lighter paper is added it appears white, and this causes the prior paper to darken, due to the highest luminance rule of anchoring. When all five shades are present within the beam, the gamut of perceived values is compressed relative to the actual values. The compression requires the simultaneous juxtaposition of different illumination levels and illustrates the codetermination principle of Kardos.

Flat embeddment of monolayer cells, tissue sections, and other cellular materials attached onto glass substrate

1990 ◽  
Vol 48 (3) ◽  
pp. 766-767
Author(s):  
Jeffrey P. Chang ◽  
Jaang J. Wang
Keyword(s):  
Present Report ◽  
Cellular Materials ◽  
Cover Glass ◽  
Tissue Sections ◽  
Embedding Technique ◽  
Exfoliated Cells ◽  
Black Paper ◽  
Cell Concentrations ◽  
Flat Embedding

Flat embeddment of certain specimens for electron microscopy is necessary for three classes of biological materials: namely monolayer cells, tissue sections of paraffin or plastics, as well as cell concentrations, exfoliated cells, and cell smears. The present report concerns a flat-embedding technique which can be applied to all these three classes of materials and which is a modified and improved version of Chang's original methodology.Preparation of coverglasses and microslides. Chemically cleaned coverglasses, 11 × 22 mm or other sizes, are laid in rows on black paper. Ink-mark one coner for identifying the spray-side of the glass for growing cells. Lightly spray with Teflon monomer (Heddy/Contact Inductries, Paterson, NO 07524, U.S.A.) from a pressurized can. Bake the sprayed glasses at 500°F for 45 min on Cover-Glass Ceramic Racks (A. Thomas Co. Philadelphia), for Teflon to polymerize.Monolayer Cells. After sterilization, the Teflon-treated coverglasses, with cells attached, are treated or fixed in situ in Columbia staining dishes (A. Thomas Co., Philadelphia) for subsequent processing.

ASHA Convention 2013

ASHA Leader ◽  
2013 ◽  
Vol 18 (7) ◽  
pp. 46-48
Keyword(s):  
Ice Cream ◽  
Annual Convention ◽  
The City ◽  
Rich History

This year's Annual Convention features some sweet new twists like ice cream and free wi-fi. But it also draws on a rich history as it returns to Chicago, the city where the association's seeds were planted way back in 1930. Read on through our special convention section for a full flavor of can't-miss events, helpful tips, and speakers who remind why you do what you do.

Food-Evoked Changes in Humans

2010 ◽  
Vol 24 (1) ◽  
pp. 25-32 ◽  
Author(s):  
Peter Walla ◽  
Maria Richter ◽  
Stella Färber ◽  
Ulrich Leodolter ◽  
Herbert Bauer
Keyword(s):  
Food Intake ◽  
Startle Response ◽  
Brain Activity ◽  
Soft Drink ◽  
Ice Cream ◽  
Response Amplitude ◽  
Response Modulation ◽  
Motivational States ◽  
Localization Analysis ◽  
Study Participants

Two experiments investigate effects related to food intake in humans. In Experiment 1, we measured startle response modulation while study participants ate ice cream, yoghurt, and chocolate. Statistical analysis revealed that ice cream intake resulted in the most robust startle inhibition compared to no food. Contrasting females and males, we found significant differences related to the conditions yoghurt and chocolate. In females, chocolate elicited the lowest response amplitude followed by yoghurt and ice cream. In males, chocolate produced the highest startle response amplitude even higher than eating nothing, whereas ice cream produced the lowest. Assuming that high response amplitudes reflect aversive motivation while low response amplitudes reflect appetitive motivational states, it is interpreted that eating ice cream is associated with the most appetitive state given the alternatives of chocolate and yoghurt across gender. However, in females alone eating chocolate, and in males alone eating ice cream, led to the most appetitive state. Experiment 2 was conducted to describe food intake-related brain activity by means of source localization analysis applied to electroencephalography data (EEG). Ice cream, yoghurt, a soft drink, and water were compared. Brain activity in rostral portions of the superior frontal gyrus was found in all conditions. No localization differences between conditions occurred. While EEG was found to be insensitive, startle response modulation seems to be a reliable method to objectively quantify motivational states related to the intake of different foods.

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