A hidden history of early colour photography in Britain: the photographs of Agnes B. Warburg (1872-1953)

Agnes Beatrice Warburg (1872-1953) was a British amateur photographer and active member of the Royal Photographic Society (RPS). The official collection of her works is housed at the Victoria and Albert Museum in London, and totals nearly 1000 black and white and colour photographs. Between about 1890 and 1949, Warburg experimented with nine different colour photographic and printing techniques, established the RPS Colour Group in 1927, and invented her own process called the War-type in 1918. This thesis will examine the hitherto untold history of Agnes B. Warburg, and narrate a history of early colour photography between 1907 and 1945, using her body of work as a reference. This approach allows us to see how amateur photographic practices informed and perpetuated the artistic and technical development of colour photography in the early 20th century, and in doing so provides us with a deeper understanding of photographic history.

A hidden history of early colour photography in Britain: the photographs of Agnes B. Warburg (1872-1953)

Agnes Beatrice Warburg (1872-1953) was a British amateur photographer and active member of the Royal Photographic Society (RPS). The official collection of her works is housed at the Victoria and Albert Museum in London, and totals nearly 1000 black and white and colour photographs. Between about 1890 and 1949, Warburg experimented with nine different colour photographic and printing techniques, established the RPS Colour Group in 1927, and invented her own process called the War-type in 1918. This thesis will examine the hitherto untold history of Agnes B. Warburg, and narrate a history of early colour photography between 1907 and 1945, using her body of work as a reference. This approach allows us to see how amateur photographic practices informed and perpetuated the artistic and technical development of colour photography in the early 20th century, and in doing so provides us with a deeper understanding of photographic history.

Weighting the Relevance of the Different Colours in Subjective Assessments of Colour Preference

Observers made subjective colour preference judgements about different arrangements of coloured objects in different scenes. While doing so, observers had to assess the importance (so-called weight) of every one of seven colour groups or hue groups (skin tone, red, orange, yellow, green, blue and purple). The scenes were illuminated by high-CRI spectra at four different correlated colour temperatures (CCTs). Red and orange obtained the highest weights (this means that red and orange are the most important colours for subjective colour preference); yellow, green and blue were intermediate while skin tone had only a little weight. CCT had only a small effect while scene content (e.g. “office” vs. “painting”) had a strong influence. Objects of higher chromaticity in the same colour group obtained a higher weight across the different scenes. Latter finding resulted into a predicting formula of the weights.

Quantum chromodynamics: A non-Abelian gauge theory

Chapter 13 is devoted to some aspects of quantum chromodynamics (QCD), the part of the Standard Model of particle physics responsible for strong interactions and based on an SU(3) gauge symmetry (the colour group) and gluon gauge fields. First, the geometry of non–Abelian gauge theories, based on parallel transport, is recalled. This leads naturally to the construction of lattice gauge theories with link variables and a plaquette action. The lattice model gives a hint of confinement. QCD is quantized in the temporal of Weyl gauge. Its renormalization involves the BRST symmetry. Its renormalization group properties with asymptotic freedom are emphasized. The infinite degeneracy of the semi–classical ground state can be associated to a winding number. Barrier penetration effects, related to the existence of instantons, lead to the existence of theta vacua and the problem of strong CP violation. Other issues considered are chiral symmetry and axial anomaly.

PERBEDAAN BERAT (gram) BIBIT KERANG MUTIARA (Pinctada Maxima) ANTAR WARNA CANGKANG DI PERAIRAN TEKALOK LOMBOK TIMUR NTB

Bibit kerang mutiara jenis Pinctada maximamemiliki berbagai macam warna cangkang, tetapi yang lebih menonjol, adalah : warna coklat, warna kuning, warna hitam dan warna putih. Berat bibit kerang mutiara berdasarkan warna cangkangnya bervariasi. Hasil penelitian tentang berat bibit menurut kelompok warna, menunjukkan bahwa: berat dan variasi beratnya, adalah : Warna Coklat (0,564 gram dengan variasi 0,010); Warna Kuning (0,557gram dengan variasi 0,012); Warna Hitam (0,565 gram dengan variasi 0,054) dan Warna Putih (0,575 gram dengan variasi 0,013). Hasil analisis statistik menunjukkan bahwa : perbedaan berat bibit antar kelompok warna tidak signifikan, karena Fhitung (1,436) < Ftabel (2,608) dan nilai P (0,230) < Pcritikal (2,608). Hasil penelitian ini menunjukkan bahwa: pertumbuhan berat bibit kerang mutiara antar kelompok warna tidak ada perbedaannya, namun berdasarkan reratanya bibit yang berwarna putih cenderung lebih berat dibandingkan dengan bibit yang berwarna lainnya dengan urutan berat, sebagai berikut: Putih (0,575 gram) > Hitam (0,565 gram) > Coklat (0,564 gram) > Kuning (0,557gram). Kata kunci : bibit, warna cangkang, berat dan variasi. AbstractCockle pearl seed Pinctada maxima species owning assorted ofcolour of shell but more uppermost, is : brown yellowcolour, black colour and white colour. Heavy of pearl cockle seed pursuant to the colour of him vary. Result of research concerning seed weight according to colour group, indicating that: wt. variation and weight, is : Brown ( 0,564 gram with variation of 0,010); Yellow Colour(0,557gram with variation [of] 0,012); Black Colour ( 0,565 gram with variation [of] 0,054) and White Colour (0,575 gram with variation of 0,013). Statistical analysis result show that : heavy difference of seed between colour group do not isn't it, because Fcount(1,436) <Ftable ( 2,608) and value of P (0,230) <Pcritikal ( 2,608). This Research result indicate that: heavy growth of pearl cockle seed between colour group there no difference of him, but pursuant to the average of seed which was white chromatic tend to compared to heavier of seed which is other chromatic with heavy sequence, as follows: White ( 0,575 gram > Black ( 0,565 gram > Brown ( 0,564 gram > Yellow (0,557gram).Key word : seed, colour of shell, heavy and variation.

PERBEDAAN BERAT (GRAM) BIBIT KERANG MUTIARA (PINCTADA MAXIMA) ANTAR WARNA CANGKANG DI PERAIRAN TEKALOK LOMBOK TIMUR NTB

ABSTRAKBibit kerang mutiara jenis Pinctada maximamemiliki berbagai macam warna cangkang, tetapi yang lebih menonjol, adalah : warna coklat, warna kuning, warna hitam dan warna putih. Berat bibit kerang mutiara berdasarkan warna cangkangnya bervariasi. Hasil penelitian tentang berat bibit menurut kelompok warna, menunjukkan bahwa: berat dan variasi beratnya, adalah : Warna Coklat (0,564 gram dengan variasi 0,010); Warna Kuning (0,557gram dengan variasi 0,012); Warna Hitam (0,565 gram dengan variasi 0,054) dan Warna Putih (0,575 gram dengan variasi 0,013). Hasil analisis statistik menunjukkan bahwa : perbedaan berat bibit antar kelompok warna tidak signifikan, karena Fhitung (1,436) < Ftabel (2,608) dan nilai P (0,230) < Pcritikal (2,608). Hasil penelitian ini menunjukkan bahwa: pertumbuhan berat bibit kerang mutiara antar kelompok warna tidak ada perbedaannya, namun berdasarkan reratanya bibit yang berwarna putih cenderung lebih berat dibandingkan dengan bibit yang berwarna lainnya dengan urutan berat, sebagai berikut: Putih (0,575 gram) > Hitam (0,565 gram) > Coklat (0,564 gram) > Kuning (0,557gram). Key word : bibit, warna cangkang, berat dan variasi. ABSTRACT Cockle pearl seed Pinctada maxima species owning assorted ofcolour of shell but more uppermost, is : brown yellowcolour, black colour and white colour. Heavy of pearl cockle seed pursuant to the colour of him vary. Result of research concerning seed weight according to colour group, indicating that: wt. variation and weight, is : Brown ( 0,564 gram with variation of 0,010); Yellow Colour(0,557gram with variation [of] 0,012); Black Colour ( 0,565 gram with variation [of] 0,054) and White Colour (0,575 gram with variation of 0,013). Statistical analysis result show that : heavy difference of seed between colour group do not isn't it, because Fcount(1,436) <Ftable ( 2,608) and value of P (0,230) <Pcritikal ( 2,608). This Research result indicate that: heavy growth of pearl cockle seed between colour group there no difference of him, but pursuant to the average of seed which was white chromatic tend to compared to heavier of seed which is other chromatic with heavy sequence, as follows: White ( 0,575 gram > Black ( 0,565 gram > Brown ( 0,564 gram > Yellow (0,557gram).Key word : seed, colour of shell, heavy and variation.

Chromatic, Phenolic and Antioxidant Properties of Sorghum bicolor Genotypes

Chromatic, phenolic and antioxidant properties were evaluated in ten sorghum genotypes grown in Nuevo León, México. Lightness, Chroma and hue angle ranged from 64 to 83, 12 to 20 and 61 to 82 respectively, indicating that colour of the samples were located in the gray orange-yellow zone of the hue circle. Based on these results, samples were classified in three colour groups being Very Soft Orange, Slightly Desaturated Orange and Grayish Orange. Results in phenolics ranged from 796 to 15,949, 175 to 12,674 and 193 to 25,780 μgCE g-1 in total phenolics by Folin-Ciocalteu, total flavonoids by Aluminum Chloride and condensed tannins by Vanillin-HCl respectively. On the other hand, antioxidant capacity ranged from 1.20 to 93.83, 30.25 to 156.08 and 2.62 to 98.50 CmolTE g-1 in 2,2-diphenyl-1-picrylhydrazyl, 3-ethyl-benzothiazoline-6-sulfonic acid and Ferric Reducing Antioxidant Power respectively. Significant differences (pE0.05) were observed in statistical analysis for both individual and group colour samples in chromatic, phenolics and antioxidant activity evaluations, showing ‘Rox Orange’genotype and Grayish Orange colour group the highest levels.

Beef longissimus eating quality increases up to 20 weeks of storage and is unrelated to meat colour at carcass grading

Optimal beef meat colour is associated with increased consumer acceptance, whereas dark or pale meat has a reduced desirability. Dark beef also has a variable eating quality and reduced shelf-life. We hypothesised that a poor meat colour at carcass grading would generate an unacceptable eating quality after vacuum-packed chilled storage for up to 20 weeks, due to the unfavourable pH conditions commonly associated with light and dark muscles. At three beef processing plants, beef longissimus muscles from 81 pasture- and grain-fed cattle (mix of Bos taurus and Bos indicus × Bos taurus) were graded at ~24 h post-slaughter for meat colour. The carcasses were allocated to light, medium and dark colour groups, with n = 27 carcasses per colour group. From the 81 carcasses, a total of 162 longissimus lumborum (LL) muscles was collected and half LLs were randomly allocated to three ageing times (2, 12, 20 weeks) within colour group and six half LLs were used per colour group within storage period and plant. Vacuum-packed muscles were stored at –1.0 ± 0.5°C for the designated period and sampled for biochemical and sensory assessments. The effects of colour group, storage week and carcass traits were analysed. Dark muscles had higher pH than the lighter ones (P < 0.05). The carcass trait dentition, feed type and fat depth did not influence the eating quality (P > 0.05). After 2, 12 and 20 weeks of vacuum-packed chilled storage; eating quality was similar for all 3 meat-colour groups (P > 0.05). With increasing storage time, all eating-quality attributes improved (P < 0.001 for all). Lipid oxidation increased with storage time and although values at 20 weeks were slightly above accepted levels for rancidity detection, MQ4 scores indicated that the meat would still be categorised as a three-star product, indicative of the opportunity to store the longissimus lumborum (LL) for this length of time, while maintaining an acceptable eating quality, regardless of meat colour at carcass grading.