Three-Color Entanglement

Entanglement is an essential quantum resource for the acceleration of information processing as well as for sophisticated quantum communication protocols. Quantum information networks are expected to convey information from one place to another by using entangled light beams. We demonstrated the generation of entanglement among three bright beams of light, all of different wavelengths (532.251, 1062.102, and 1066.915 nanometers). We also observed disentanglement for finite channel losses, the continuous variable counterpart to entanglement sudden death.

Generating segmented meshes from textured color images

This paper presents a new framework for generating triangular meshes from textured color images. The proposed framework combines a texture classification technique, called W-operator, with Imesh, a method originally conceived to generate simplicial meshes from gray scale images. An extension of W-operators to handle textured color images is proposed, which employs a combination of RGB and HSV channels and Sequential Floating Forward Search guided by mean conditional entropy criterion to extract features from the training data. The W-operator is built into the local error estimation used by Imesh to choose the mesh vertices. Furthermore, the W-operator also enables to assign a label to the triangles during the mesh construction, thus allowing to obtain a segmented mesh at the end of the process. The presented results show that the combination of W-operators with Imesh gives rise to a texture classification-based triangle mesh generation framework that outperforms pixel based methods. Crown Copyright (C) 2009 Published by Elsevier Inc. All rights reserved.

Improving the color yield of ink-jet printing on cationized cotton

This study examines the performance of digital ink-jet printing on cationized cotton treated with polyepichlorohydrin-dimethylamine (PECH-amine). The results show that the color yield of ink-jet printing with reactive inks on cationic modified cotton is much greater than that on untreated cotton. The effect on the increase of color yield by cationic modification is greater than that by preparation with alkali, urea, and thickener. The reason for this is that introducing positively charged sites increases dye uptake and dye fixation on cationized cotton. The results also show that cationic modification with PECH-amine decreases the rub fastness but increases the wash fastness of the treated cotton.

Comparison of the color stability and lipid oxidative stability of fresh vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

A series of three experiments were conducted with second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (LC) omega-3 fatty acids (FA) on the color stability and oxidative stability of fresh and vacuum packaged lamb. At the end of 7-, 6- and 6-week experimental periods for experiments (Exp.) 1–3 respectively, lambs were slaughtered at a commercial abattoir. At 24 h post-mortem, muscle longissimus lumborum (LL) and longissimus thoracis (LT) were removed and evaluated for color and lipid oxidative stability under specified commercial storage and display condition. Of the dietary supplements used, fish meal and fish oil moderately (P<0.01) and markedly (P<0.001) increased muscle omega-3 FA content, while both protected canola seed (P<0.001) and protected sunflower meal protein significantly (P<0.02) increased muscle omega-6 FA content or ratio of omega-6/omega-3 of the longissimus muscle. In all experiments, the substantial increase (P<0.001) in muscle LC omega-3 and omega-6 FA had no consistent significant effect on color values (redness (a*), yellowness (b*) and lightness (L*)) for fresh and vacuum packaged lamb over a 6-day display period. Lipid oxidation, determined by the levels of thiobarbituric acid reactive substances (TBARS) indicated the enrichment of muscle polyunsaturated fatty acid (PUFA) levels in lambs did not produce significant differences resulting either from main treatment effects or for treatment×day×type interactions (where type was fresh and vacuum packaged). Present results demonstrated the color and lipid oxidative stability of lamb longissimus muscle during refrigerated display was not affected by enhanced levels of omega-3 and omega-6 FA due to dietary treatments.

Comparison of the color stability and lipid oxidative stability of fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

A series of three experiments were conducted with second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (LC) omega-3 fatty acids (FA) on the color stability and oxidative stability of fresh and vacuum packaged lamb. At the end of 7-, 6- and 6-week experimental periods for experiments (Exp.) 1–3 respectively, lambs were slaughtered at a commercial abattoir. At 24 h post-mortem, muscle longissimus lumborum (LL) and longissimus thoracis (LT) were removed and evaluated for color and lipid oxidative stability under specified commercial storage and display condition. Of the dietary supplements used, fish meal and fish oil moderately (P<0.01) and markedly (P<0.001) increased muscle omega-3 FA content, while both protected canola seed (P<0.001) and protected sunflower meal protein significantly (P<0.02) increased muscle omega-6 FA content or ratio of omega-6/omega-3 of the longissimus muscle. In all experiments, the substantial increase (P<0.001) in muscle LC omega-3 and omega-6 FA had no consistent significant effect on color values (redness (a*), yellowness (b*) and lightness (L*)) for fresh and vacuum packaged lamb over a 6-day display period. Lipid oxidation, determined by the levels of thiobarbituric acid reactive substances (TBARS) indicated the enrichment of muscle polyunsaturated fatty acid (PUFA) levels in lambs did not produce significant differences resulting either from main treatment effects or for treatment×day×type interactions (where type was fresh and vacuum packaged). Present results demonstrated the color and lipid oxidative stability of lamb longissimus muscle during refrigerated display was not affected by enhanced levels of omega-3 and omega-6 FA due to dietary treatments.

Comparison of the color stability and lipid oxidative stability fo fresh and vacuum packaged lamb muscle containing elevated omega-3 and omega-6 fatty acid levels from dietary manipulation

A series of three experiments were conducted with second cross ([Merino×Border Leicester]×Poll Dorset) wether lambs to evaluate the effects of dietary treatments on manipulation of muscle long-chain (LC) omega-3 fatty acids (FA) on the color stability and oxidative stability of fresh and vacuum packaged lamb. At the end of 7-, 6- and 6-week experimental periods for experiments (Exp.) 1–3 respectively, lambs were slaughtered at a commercial abattoir. At 24 h post-mortem, muscle longissimus lumborum (LL) and longissimus thoracis (LT) were removed and evaluated for color and lipid oxidative stability under specified commercial storage and display condition. Of the dietary supplements used, fish meal and fish oil moderately (P<0.01) and markedly (P<0.001) increased muscle omega-3 FA content, while both protected canola seed (P<0.001) and protected sunflower meal protein significantly (P<0.02) increased muscle omega-6 FA content or ratio of omega-6/omega-3 of the longissimus muscle. In all experiments, the substantial increase (P<0.001) in muscle LC omega-3 and omega-6 FA had no consistent significant effect on color values (redness (a*), yellowness (b*) and lightness (L*)) for fresh and vacuum packaged lamb over a 6-day display period. Lipid oxidation, determined by the levels of thiobarbituric acid reactive substances (TBARS) indicated the enrichment of muscle polyunsaturated fatty acid (PUFA) levels in lambs did not produce significant differences resulting either from main treatment effects or for treatment×day×type interactions (where type was fresh and vacuum packaged). Present results demonstrated the color and lipid oxidative stability of lamb longissimus muscle during refrigerated display was not affected by enhanced levels of omega-3 and omega-6 FA due to dietary treatments.

A new color space based on K-medoids clustering for fire detection

Pixel color has proven to be a useful and robust cue for detection of most objects of interest like fire. In this paper, a hybrid intelligent algorithm is proposed to detect fire pixels in the background of an image. The proposed algorithm is introduced by the combination of a computational search method based on a swarm intelligence technique and the Kemdoids clustering method in order to form a Fire-based Color Space (FCS), in fact, the new technique converts RGB color system to FCS through a 3*3 matrix. This algorithm consists of five main stages:(1) extracting fire and non-fire pixels manually from the original image. (2) using K-medoids clustering to find a Cost function to minimize the error value. (3) applying Particle Swarm Optimization (PSO) to search and find the best W components in order to minimize the fitness function. (4) reporting the best matrix including feature weights, and utilizing this matrix to convert the all original images in the database to the new color space. (5) using Otsu threshold technique to binarize the final images. As compared with some state-of-the-art techniques, the experimental results show the ability and efficiency of the new method to detect fire pixels in color images.

Evaluation of the color stability of two techniques for reproducing artificial irides after microwave polymerization

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Composite resin color stability: influence of light sources and immersion media

Objective: This study evaluated the influence of light sources and immersion media on the color stability of a nanofilled composite resin. Material and Methods: Conventional halogen, high-power-density halogen and high-power-density light-emitting diode (LED) units were used. There were 4 immersion media: coffee, tea, Coke (R) and artificial saliva. A total of 180 specimens (10 mm x 2 mm) were prepared, immersed in artificial saliva for 24 h at 37 +/- 1 degrees C, and had their initial color measured with a spectrophotometer according to the CIELab system. Then, the specimens were immersed in the 4 media during 60 days. Data from the color change and luminosity were collected and subjected to statistical analysis by the Kruskall-Wallis test (p<0.05). For immersion time, the data were subjected to two-way ANOVA test and Fisher's test (p<0.05). Results: High-power-density LED (Delta E=1.91) promoted similar color stability of the composite resin to that of the tested halogen curing units (Jet Lite 4000 plus - Delta E=2.05; XL 3000 - Delta E=2.28). Coffee (Delta E=8.40; Delta L=-5.21) showed the highest influence on color stability of the studied composite resin. Conclusion: There was no significant difference in color stability regardless of the light sources, and coffee was the immersion medium that promoted the highest color changes on the tested composite resin.

Application of compression test in analysis of mechanical and color changes in grapefruit juice powder as related to glass transition and water activity

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Color evaporation induced rapidity gaps

We show that soft color rearrangement of final states can account for the appearance of rapidity gaps between jets. In the color evaporation model the probability to form a gap is simply determined by the color multiplicity of the final state. This model has no free parameters and reproduces all data obtained by the ZEUS, H1, DØ, and CDF collaborations. © 2001 Elsevier Science B.V. All rights reserved.

Aging of red wines made from hybrid grape cv. BRS Violeta: Effects of accelerated aging conditions on phenolic composition, color and antioxidant activity

Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)

Immunocastration improves carcass traits and beef color attributes in Nellore and Nellore x Aberdeen Angus crossbred animals finished in feedlot

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Long-term clinical evaluation of the color stability and stainability of acrylic resin denture teeth

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)