نتایج جستجو برای: colour stability
تعداد نتایج: 332353 فیلتر نتایج به سال:
This paper presents an algorithm for segmentation of image sequences where especially aspects for object oriented coding are taken into account. A fundamental requirement of such applications is the temporal stability of the seg-mentation. This is improved in this article compared to other existing approaches by including motion estimation into the segmentation process. Additionally a hierarchi...
The surface of an acrylic fibre was modified with a commercial nitrilase (EC 3.5.5.1). The effect of fibre solvents and polyols on nitrilase catalysis efficiency and stability was investigated. The nitrilase action on the acrylic fabric was improved by the combined addition of 1 M sorbitol and 4% N, N-dimethylacetamide. The colour levels for samples treated with nitrilase increased 156% compari...
Solid-state white light sources based on multiple light emitting diodes (LEDs) have three features that make them radically different from other sources of electrically generated light. These are the narrowband spectra of the individual LEDs, the possibility of controlling the light output of the individual LEDs and the limited stability of the LED’s colour. These features make it possible to a...
Doping of carbon nanoparticles with impurity atoms is central to their application. However, doping has proven elusive for very small carbon nanoparticles because of their limited availability and a lack of fundamental understanding of impurity stability in such nanostructures. Here, we show that isolated diamond nanoparticles as small as 1.6 nm, comprising only ∼400 carbon atoms, are capable o...
This study presents a method of estimating the degree to which people change their racial/ethnic identity from one census enumeration to another. The technique is applied to the classification of skin colour in Brazil (white, black, brown, yellow). For the period 1950-80, the findings show a deficit of 38 per cent in the black category and a gain of 34 per cent in the brown category, suggesting...
Anthocyanins are food colourants with strong antioxidant activities, but poor thermal stability limits their application in neutral foods. In the present study, impacts of yeast mannoproteins on the thermal stability of anthocyanins were studied at pH 7.0. The degradation of anthocyanins at 80 and 126 °C followed first order kinetics, and the addition of mannoproteins reduced the degradation ra...
نمودار تعداد نتایج جستجو در هر سال
با کلیک روی نمودار نتایج را به سال انتشار فیلتر کنید