𝔖 Bobbio Scriptorium
✦   LIBER   ✦

Background articulation and relational colour constancy

✍ Scribed by Sabrina Plet; Walter Gerbino


Publisher
John Wiley and Sons
Year
2000
Tongue
English
Weight
92 KB
Volume
26
Category
Article
ISSN
0361-2317

No coin nor oath required. For personal study only.

✦ Synopsis


A visual search experiment was performed to examine whether the detection of constant chromatic relationships occurs in parallel. We used 6 stimulus conditions, corresponding to different combinations of three variables, relevant to description of displays made of different coloured regions: (i) the number of items; (ii) the number of background colour ratios; (iii) the total number of colour ratios. An illumination change was simulated in all trials. In half the trials, the simultaneous reflectance change of one item was also simulated. When the number of colour ratios is constant, detection becomes worse as the number of items increases, as predicted by serial processing of reflectance changes. However, background articulation favors relational colour constancy, by providing information about illumination changes.


πŸ“œ SIMILAR VOLUMES


How temporal cues can aid colour constan
✍ David H. Foster; Kinjiro Amano; SΓ©rgio M. C. Nascimento πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 66 KB
Colour and brightness shifts for isolumi
✍ J. J. Kulikowski; R. Stanikunas; M. Jurkutaitis; H. Vaitkevicius; I. J. Murray πŸ“‚ Article πŸ“… 2000 πŸ› John Wiley and Sons 🌐 English βš– 138 KB

Changes in colour appearance were studied under eight different illuminants. The most informative conditions were when sample and background were both contourless and isoluminant. Matching contourless, isoluminant colour samples under a variable illuminant against the standard (C) revealed variation

Relating raw rice colour and composition
✍ Karen L Bett-Garber; Elaine T Champagne; Jessica L Thomson; Jeanne Lea πŸ“‚ Article πŸ“… 2011 πŸ› John Wiley and Sons 🌐 English βš– 118 KB

## Abstract **BACKGROUND:** The whiter the rice, the more it is preferred by consumers and the more value it has in the market place. The first objective of this study was to determine the interrelationships of raw colour, cooked colour, amylose content and protein content in rice. The second objec