Colour and Colour Terminology
نویسندگان
چکیده
منابع مشابه
Colour Emotion Models, CIELAB Colour Coordinates, and Iranian Emotional Responses
Ten colour emotional scales, namely, "Warm Cool", "Active-Passive", "Like-Dislike", "Clean-Dirty", "Fresh-Stale", "Modern-Classical", "Heavy-Light", "Hard- Soft", "Tense-Relaxed", and "Masculine-Feminine"are investigated for single-colour stimuli in CIELAB colour space within a psychophysical experiment by forty observers. The relationships between Iranian colour emotional responses and CIELAB ...
متن کاملجدا کردن رنگ کاراملی از ملاس چغدرقند و بررسی ویژیگی ها و کاربرد آن در صنایع غذایی
Molasses are produced in large amounts by sugar cane and sugar beet factories every year. However, they are considered as the waste product of the crystallization plants. Thus, although they contain significant amounts of materials with deep black colour which can be separated as food colour, molasses are very cheap and feasible to be used for this purpose. Aliquots of diluted molasses, after a...
متن کاملCombination of Colour Favoured and Colour
In this research we described the effective Hamiltonian theory and applied this theory to the calculation of current-current (Q1,2) and QCD penguin (Q3,…,6) c quark decay rates. We calculated the decay rates of semileptonic and hadronic of charm quark in the effective Hamiltonian theory. We investigated the decay rates of D meson decays according to Spectator Quark Model (SQM) for the calculati...
متن کاملجدا کردن رنگ کاراملی از ملاس چغدرقند و بررسی ویژیگی ها و کاربرد آن در صنایع غذایی
Molasses are produced in large amounts by sugar cane and sugar beet factories every year. However, they are considered as the waste product of the crystallization plants. Thus, although they contain significant amounts of materials with deep black colour which can be separated as food colour, molasses are very cheap and feasible to be used for this purpose. Aliquots of diluted molasses, after a...
متن کاملColor Changes Kinetics and Heat Transfer during Deep Fat Frying of Garlic Slice
Heat and mass transfer phenomena that take place during frying cause physicochemical changes, which affect the colour and surface of the fried products. The effect of frying temperature on the colour changes and heat transfer during deep fat frying of garlic has been investigated. The colour scale parameters redness (a*), yellowness (b*) and lightness (L*), and color change intensity (∆E) were ...
متن کاملبررسی تولید رنگ خوراکی قرمز از چغندر قرمز و پایداری آن طی فرایندهای غذایی
Recent restrictions on the use of artificial food colours have prompted extensive research on natural pigments as suitable substitutes. The red beet Beta vulgaris L. has been found as a suitable source of natural red pigment since beet powder and concentrates can conveniently be used in food products. In this research, hot and cold extractions of randomly selected red beets were used after prep...
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