Changes in the perceived color of very bright stimuli

When very intense stimuli in the long-wavelength region of the visual spectrum are viewed continuously, they change in hue from red, through yellow, to green. The relation of the time course of these changes to the intensity of the stimulus is reported.

Changes in the appearance of stimuli of very high luminance

"Evidence concerning the absorption of light quanta by visual pigment molecules is used to derive a theoretical relationship between the parameters of light incident on the retina and the output of the receptor cells. This relationship leads to the following prediction: when two retinal areas are illuminated, one very intensely and the other still more intensely, there will be a period of time during which the less intensely illuminated region will appear brighter than the more intensely illuminated one. Data verifying this prediction are presented. When the theoretical treatment is expanded to include certain assumptions about retinal color mechanisms, it provides an explanation of some of the changes in hue that occur when a very intense colored stimulus is viewed steadily." (PsycINFO Database Record (c) 2006 APA, all rights reserved). © 1962 American Psychological Association.

Astaxanthin profiles and corresponding colour properties in Australian farmed black tiger prawn (Penaeus monodon) during frozen storage

The colour of commercial cooked black tiger prawns (Penaeus monodon) is a key quality requirement to ensure product is not rejected in wholesale markets. The colour, due to the carotenoid astaxanthin, can be impacted by frozen storage, but changes in colour or astaxanthin profile, during frozen storage, have not been studied in detail. Subsequently in this study, the aims were to define the astaxanthin (as cis, trans, mono-ester and di-ester forms) content, together with the colour properties, in both pleopods (legs) and abdominal segments. Changes in astaxanthin content and colour properties were further determined during frozen storage (−20°C). Total astaxanthin content was seen to decrease in all samples over time, with the rate of degradation being significantly greater (P < 0.05) in pleopods than abdomen. In both pleopods and abdomen, rate of degradation of esterified forms was significantly greater (P < 0.05) than non-esterified forms. Hue angle (increase), a* value (decrease) and L value (increase) were all seen to significantly change (P < 0.05) during storage, with changes being more prevalent in the pleopods. The pleopods are the key indicator of astaxanthin and colour loss in cooked black tiger prawns and preservation strategies are required to preserve astaxanthin and colour during frozen storage.

Secagem convectiva da microalga spirulina platensis: avaliação das propriedades físicas e bioquímicas

O objetivo no presente estudo foi investigar a operação de secagem da microalga Spirulina platensis em camada delgada através da modelagem matemática e otimização da operação, avaliando as características do produto final através de análises físico-químicas. Foram analisados os dados da umidade de equilíbrio para a isoterma de adsorção a 10, 20 e 30°C e de dessorção a 40, 50 e 60°C, através dos modelos de GAB e BET. O calor isostérico foi determinado pela aplicação da equação de Clausius-Clapeyron. O modelo de GAB apresentou melhor ajuste aos dados experimentais. Os valores da área superficial calculados pelos modelos de GAB e BET foram próximos. O calor isostérico e a entropia diferencial da isoterma de dessorção apresentaram comportamento similar. A teoria da compensação entalpia-entropia foi aplicada nas isotermas, indicando que são controladas pela entalpia. A cinética de secagem foi analisada na faixa de temperatura de 50-70°C, através dos modelos de Lewis, Henderson e Pabis, Henderson, Page e Overhults. O modelo de Henderson e Pabis foi escolhido por apresentar maior significado físico para estimar o valor de difusividade efetiva (Def), sendo os valores encontrados na faixa de 5,54 - 6,60×10-11 m 2 /s, para as temperaturas de 50 e 60°C, respectivamente, e de 1,58×10-10 m2 /s para a temperatura de 70°C. A energia de ativação apresentou um valor de 47,9 kJ/mol. A secagem alterou a cor quando comparada ao material in natura. A secagem foi otimizada na faixa de espessuras e temperaturas do ar de secagem de 3-7 mm e de 50-70ºC, respectivamente, através da metodologia de superfície de resposta para ácido tiobarbitúrico (TBA) e perda de ficocianina no produto final. A melhor condição de secagem foi a 55°C e a 3,7 mm, apresentando uma perda de ficocianina de aproximadamente 37% e valor de TBA de 1,5 mgMDA/kgamostra. Nesta condição de secagem, a composição de ácidos graxos da microalga Spirulina não apresentou diferença significativa (P > 0,05) em relação a microalga in natura.

Colour in English: from metonymy to metaphor

Colour words abound with figurative meanings, expressing much more than visual signals. Some of these figurative properties are well known; in English, for example, black is associated with EVIL and blue with DEPRESSION. Colours themselves are also described in metaphorical terms using lexis from other domains of experience, such as when we talk of deep blue, drawing on the domain of spatial position. Both metaphor and colour are of central concern to semantic theory; moreover, colour is recognised as a highly productive metaphoric field. Despite this, comparatively few works have dealt with these topics in unison, and even those few have tended to focus on Basic Colour Terms (BCTs) rather than including non-BCTs. This thesis addresses the need for an integrated study of both BCTs and non-BCTs, and provides an overview of metaphor and metonymy within the semantic area of colour. Conducted as part of the Mapping Metaphor project, this research uses the unique data source of the Historical Thesaurus of English (HT) to identify areas of meaning that share vocabulary with colour and thus point to figurative uses. The lexicographic evidence is then compared to current language use, found in the British National Corpus (BNC) and the Corpus of Contemporary American (COCA), to test for currency and further developments or changes in meaning. First, terms for saturation, tone and brightness are discussed. This lexis often functions as hue modifiers and is found to transfer into COLOUR from areas such as LIFE, EMOTION, TRUTH and MORALITY. The evidence for cross-modal links between COLOUR with SOUND, TOUCH and DIMENSION is then presented. Each BCT is discussed in turn, along with a selection of non-BCTs, where it is revealed how frequently hue terms engage in figurative meanings. This includes the secondary BCTs, with the only exception being orange, and a number of non-BCTs. All of the evidence discussed confirms that figurative uses of colour originate through a process of metonymy, although these are often extended into metaphor.