Results 11 to 20 of about 161,509 (311)

Correlation between Extractive Content and Colour Properties in Teak Heartwood

open access: yesJurnal Penelitian Hasil Hutan (Journal of Forest Products Research), 2016
Beside for its high natural durability and resistancy of  weather properties, teak (Tectona grandis) wood is also valued for its beautiful grain and colour.
Ganis Lukmandaru
doaj   +3 more sources

The influence of surface properties on colour centres in diamond

open access: yesMaterials for Quantum Technology
Colour centres in diamonds have attracted considerable interest for quantum sensing applications. Boasting great photostability, long coherence times at room temperature and unique electronic properties that allow for optical initialization and readout ...
Anja Sadzak, Anke Krueger
doaj   +2 more sources

Emission-angle-dependent colour properties of full-colour quantum-dot light-emitting diode displays

open access: yesResults in Physics
Electroluminescence quantum dot light-emitting diodes (QD-LEDs) have attracted significant attention as self-emissive pixel devices for next-generation displays, owing to their wide colour selectivity and high colour purity. In this study, we developed a
Jeong-Wan Jo   +3 more
doaj   +3 more sources

TM-30-20 and CIE-CRI-Ra : investigation of colour rendering of white pc LEDs [PDF]

open access: yes, 2023
Nowadays, phosphor converted LEDs (pc LED) are used in indoor lighting applications. Colour rendering properties play an important role in the development of powerful LED light sources.
Schierz, Christoph:, Bieske, Karin
core   +1 more source

Sound Properties Associated With Equiluminant Colours [PDF]

open access: yesMultisensory Research, 2017
There is a widespread tendency to associate certain properties of sound with those of colour (e.g., higher pitches with lighter colours). Yet it is an open question how sound influences chroma or hue when properly controlling for lightness. To examine this, we asked participants to adjust physically equiluminant colours until they ‘went best’ with ...
Hamilton-Fletcher, Giles   +3 more
openaire   +4 more sources

Grinding-aid effect on the colour properties (Ry, whiteness and yellowness) of calcite in stirred media milling [PDF]

open access: yesJournal of Particle Science and Technology, 2016
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.
Oner Yusuf Toraman
doaj   +1 more source

Can a Corn-Derived Biosurfactant Improve Colour Traits of Wine? First Insight on Its Application during Winegrape Skin Maceration versus Oenological Tannins

open access: yesFoods, 2020
In winemaking, oenological tannins are used to preserve wine colour by enhancing the antioxidant activity, taking part in copigmentation, and forming polymeric pigments with anthocyanins.
Giulia Scalzini   +10 more
doaj   +1 more source

Effect of scouring and laundering on functional properties of natural colour cotton fabric

open access: yesEnvironment Conservation Journal, 2022
Natural color cotton is eco-supportive as they possess colour naturally in varied shades viz., brown, green, cream and other tints and shades of these colours. It has unique comfort and handle property which provides soothing to the wearer.
Sannapapamma K J   +4 more
doaj   +1 more source

Adaptive colour contrast coding in the salamander retina efficiently matches natural scene statistics. [PDF]

open access: yesPLoS ONE, 2013
The visual system continually adjusts its sensitivity to the statistical properties of the environment through an adaptation process that starts in the retina. Colour perception and processing is commonly thought to occur mainly in high visual areas, and
Genadiy Vasserman   +2 more
doaj   +1 more source

The bioactive, antioxidant, antibacterial, and physicochemical properties of a range of commercially available Australian honeys

open access: yesCurrent Research in Food Science, 2021
Honey is a supersaturated sugar solution produced from plant nectar, with its composition influenced by geographic and floral origins, and with several properties contributing to its health-related abilities.
Maddison Hunter   +5 more
doaj   +1 more source

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