The development of colorimetry and spectroscopy in the nineteenth century is described. An account is given of the application of their techniques to biological chemistry during that period.

As part of our ongoing research into the clear daytime sky's visible structure, we analyze over 1,500 skylight spectra measured during a seven-month period in Granada, Spain. We use spectral radiances measured within 3 degrees fields of view (FOV's) to define colorimetric characteristics along four sky meridians: the solar meridian and three meridians at azimuths of 45 degrees, 90 degrees, and ...

A simple, rapid colorimetry for DNA detection based on non-aggregated gold nanoparticles and magnetic beads has been developed with high selectivity and sensitivity.

CIE colorimetry was standardised 65 years ago to describe colorimetric properties of signal lights. The first real application of CIE colorimetry occurred, however, in the textile and coating industries to describe colour matches between sample and reference. Thus also the experiments conducted to achieve a uniform colour scale diagram were performed by using material samples usually illuminate...

The physical properties of color are usually described by their spectra, eigenvector expansions or low-dimensional descriptors such as RGB or CIE-Lab. In the first part of the paper we show that many of the traditional methods can be unified in a framework where color spectra are elements of an infinite-dimensional Hilbert space that are described by projections onto low-dimensional spaces. We ...

Fat is of the most important ingredients in bakery products which contributes providing textural properties baking products, particularly biscuits. Three entirely different olein (canola oil), palmitic (PBF) and lauric (PKBF) based fats were applied to hard dough biscuits (HDBs) their structural characteristics evaluated. Results showed that significant differences (p < 0.05) found outcome test...