The colours we see reflect not only the light wavelengths presently being detected, but also those already received. To understand colour constancy therefore requires an understanding of adaptation in the visual system.

Characterization and the antibacterial potential of gold (AuNPs) and silver nanoparticle (SNPs) biosynthesized greenly using exopolysaccharides (EPS) and Culture Free Supernatant (CFS) of Wesiella confusa against some multidrug resistance (MDR) E. coli was investigated. The biosynthesized nanoparticles were characterized by UV-visible spectra, Fourier Transfor...

This study investigates the influence of some chemical additives such as methanol, ethanol, sodium oleat, chloroform and sodium hexametaphosphate (SHMP) on the dry fine grinding of calcite (X50= 33 µm) using a stirred media mill. The experiments were carried out by a batch operation, and the change in colour properties (Ry, whiteness and yellowness) of calcite powder. The results showed that th...

Rapid colour changes in vertebrates have fascinated biologists for centuries, herein we demonstrate dynamic colour change in an anuran amphibian, the stony creek frog (Litoria wilcoxii), which turns from brown to bright (lemon) yellow during amplexus. We show this by comparing the colour of baseline (unpaired males) and amplecting (paired) males. We also investigate the possible role of stress ...

colour is one of the most important quality factors that can influence and determine the shelf life of canned chicken kebab. colour change is considered as unsuitable distasteful to consumers, indicating the end of a product's shelf life. in this study quality aspects of samples were examined over one month intervals after being prepared and while being stored under accelerated (44 °c) con...

Karamucki T., Gardzielewska J., Rybarczyk A., Jakubowska M., Natalczyk-Szymkowska W. (2011): Usefulness of selected methods of colour change measurement for pork quality assessment. Czech J. Food Sci., 29: 212–218. A few selected methods of the meat colour change determination were compared with regard to their usefulness in the assessment of the quality of minced pork. The study was carried ou...

Animals from a wide range of taxonomic groups are capable of colour change, of which camouflage is one of the main functions. A considerable amount of past work on this subject has investigated species capable of extremely rapid colour change (in seconds). However, relatively slow colour change (over hours, days, weeks and months), as well as changes arising via developmental plasticity are pro...