Ši disertacija yra skirta ištirti kietakūnio apšvietimo su valdomomis spalvų perteikimo, erdvinėmis, fotocheminėmis ir fotobiologinėmis savybėmis galimus nišinius taikymus. Kaip nišinių taikymų pavyzdžiai, kuriuose ryškiausiai atsiskleidžia valdomo apšvietimo privalumai, buvo pasirinkti dailės kūrinių apšvietimas ir gatvių apšvietimas. Šiame darbe pristatytas išmanusis spalvų perteikimo variklis (SPV), leidžiantis tolydžiai keisti metamerinius spektrinės galios skirstinius, pasižyminčius skirtingomis spalvų perteikimo savybėmis. Naudojant SPV validuotas statistinis apšvietimo spalvinės kokybės vertinimo metodas. Apžvelgti dailės kūrinių apšvietimo reikalavimai bei pristatomi SPV pritaikymo dailės kūrinių apšvietimui pagal du kriterijus tyrimai: a) įvertinant apšvietimo spalvinei kokybei teikiamos subjektyvios pirmenybės priklausomybę nuo dailės kūrinio turinio ir žiūrovų kultūrinės kilmės; b) parodant regimosios išraiškos pokytį, atsirandantį dėl apšvietos lygio kitimo, kuomet fiksuojama apšvietimo fotocheminė įtaka apšviečiantiems paviršiams, kintant kokybiniams apšvietimo parametrams. Pristatomi apšvietimo skirstinio pėsčiųjų zonai optimizavimo rezultatai, gauti įvertinus subjektyvius poreikius. Pasiūlytas žemo cirkadinio poveikio kietakūnis šviesos šaltinis, skirtas lauko apšvietimui. Įvertintos tokio šaltinio fotometrinės, kolorimetrinės, spalvų perteikimo, fotobiologinės ir šviesinės taršos savybės bei atlikti tyrimai, įvertinantys psichofizines savybes. / The thesis is aimed at the investigation of niche applications of solid-state lighting with controllable colour-rendition, spatial, photochemical, and photobiological properties. In order to employ the controllability of light emitting diode (LED) based lighting technology, the research on such niche applications as artwork illumination and street lighting are focussed. The smart colour rendition engine (CRE), which allows for continuously tuning metameric spectra with different colour rendition properties, is introduced. The results on the subjective validation of the statistical colour rendition metric using the CRE are presented. The main requirements for artwork illumination are overviewed and the application of the intelligently controlled CRE in artwork illumination is investigated in two aspects: a) the establishment of subjective needs in colour quality of illumination as a function of the contents of artworks and the observers’ cultural background and b) the effect of the control of photochemical damage irradiance on the visual impression from artworks, while adjusting the chromaticity and colour rendition properties of the illuminant. The results on the optimization of the luminance distribution within an intelligent lighting installation for pedestrian areas using the identification of subjective impressions are presented. The low-circadian action LED source for outdoor lighting is introduced and the results on the assessment of photometric, colorimetric... [to full text]

The consequences of pre-fermentation and post-fermentation extended maceration (EM) on colour, mouthfeel and phenolic composition were investigated in Pinot noir (2004), Grenache (2006) and Shiraz (2007) (Vitis vinifera L.) wines. Experimental wines were made using cold soak, post-fermentation EM, and standard fermentation treatments (C). Cold soak treatments included a 3-day cold soak at 10°C (CS), with an additional comparison of plunging effects for the 2004 wines (CSP). Post-fermentation extended maceration treatments were 1- or 3-weeks on skins in 2004 (PS1 and PS3 respectively), and 3-weeks in 2006 and 2007 (PS3). A variety of chemical and sensory test methods were used to determine changes in phenolic components and organoleptic properties between treatments of all 3 varietals as they aged in the bottle. Among other results, it was determined if wines made with a period of cold soak had increased colour intensity, and increased concentrations of monomeric anthocyanins and pigmented polymers compared to control wines. It was also determined if wines made with a period of post-fermentation EM had increased concentrations of the flavan-3-ols (+)-catechin and (−)-epicatechin, and tannin, decreased colour intensity and modified mouthfeel compared to the other wine treatments. A greater understanding of Australian red winemakers’ opinions on EM regimes and their use in Australian wineries was obtained by survey. Survey results confirmed that EM is used extensively in Australian wineries but that winemakers have poor understanding of the consequences of EM regimes for red wine properties. The survey confirmed that winemakers are concerned about the economic cost and logistic pressures associated with the use of EM regimes during vintage. Wines made using EM need to spend longer in fermentation vessels, which are in high demand during this time. Findings from this study provide winemakers with more information to consider before making decisions about their use of EM regimes. Survey findings showed more winemakers would use EM regimes if logistic and economic pressures did not apply. However, results suggest that even if winemakers did adopt EM practices, some may not achieve what they believe to be the outcome of these regimes, such as improved colour or mouthfeel properties. For instance, results showed that cold soaking did not make a difference to wine colour compared to conventional fermentation maceration. Even without cold soaking red must, winemakers may be able to achieve the same or very similar wine organoleptic characteristics at a reduced cost. Similarly, no significant effects of plunging during cold soak were observed. Post-fermentation EM visibly reduced wine colour intensity and imparted a browner hue to the wine compared to red wine that was pressed off skins upon reaching dryness. This EM regime is therefore unlikely to benefit winemakers who are seeking to produce highly coloured wines. However, prolonged maceration post-fermentation did increase the intensity of perceived bitterness and increased the concentration of wine flavan-3-ols and tannins. Winemakers may therefore influence the desired balance between the extraction of these wine phenolics (and the associated outcome for taste and mouthfeel properties) and economic considerations by varying the duration of maceration post-fermentation. / http://proxy.library.adelaide.edu.au/login?url= http://library.adelaide.edu.au/cgi-bin/Pwebrecon.cgi?BBID=1362928 / Thesis (Ph.D.) - University of Adelaide, School of Agriculture, Food and Wine, 2009.

This thesis explores the idea of a liminal space, as being dreamlike, suspended in time and physically unlocatable. It questions and exploits the boundary between abstraction and figuration in painting. This investigation has been considered from a subjective viewpoint allowing a distancing of space to illuminate new perceptions and experiences through the language of painting. The project has sought to explore the relationship between the natural world and seeing, to deepen and emphasize the other worldliness of an in-between space. This third space has been evoked by a process of abstracting pictorial content, juxtaposition of elements, colour and composition. The thesis is constituted of practice-based 80%, accompanied by an exegesis 20%.

Master of Philosophy / This thesis investigates the work of Morris Louis (1912-1962) in relation to ‘opticality’, a theory developed by the prominent American art critic Clement Greenberg. Between the late 1930s and 1950s, Greenberg developed a comprehensive argument concerning the opticality, or the optical illusion, of abstract painting. This theory influenced common approaches towards Abstract Expressionist painting during the 1940s and 1950s, culminating in Greenberg’s writing on ‘Colourfield’ painting in major texts of the 1960s such as ‘Louis and Noland’ (1960). Through research into the development of Morris Louis’ technique, including several of his major series as well as lesser known works, this thesis argues that our understanding of Louis’ work has been constricted by a narrow perception of the opticality of his 'stain' paintings, and explores Louis' technique in light of alternative interpretations of his work.

Diss. (sammanfattning) Uppsala : Univ., 2003. / Härtill 5 uppsatser.

Diss. (sammanfattning) Uppsala : Sveriges lantbruksuniversitet, 2004. / Härtill 3 uppsatser.

Diss. (sammanfattning). Uppsala : Sveriges lantbruksuniv. / Härtill 6 uppsatser.

Licentiatavhandling (sammanfattning) Luleå : Luleå tekniska univ., 2005. / Härtill 5 uppsatser.

Thesis (M.Arch.) - Carleton University, 2007. / Includes bibliographical references (p. 96-100). Also available in electronic format on the Internet.

Thesis (MScAgric (Horticulture))--University of Stellenbosch, 2009. / ENGLISH ABSTRACT: In order to develop a novel pink- or red-fleshed apple for the fresh consumer market,the red-fleshed genotype, ‘KAZ 91’ (Malus niedzwetzkyana Dieck.), was crossed with ‘Meran’ (M. domestica Borkh) at the Agricultural Research Council (ARC) apple breeding programme in South Africa. The objective of this study was to evaluate and quantify colour variability in the flesh and peel of this progeny (Family 1), to assess quality traits (i.e., acidity and total soluble solids) and phenolic levels in fruit peel and flesh, and to investigate consumer preference for the taste and appearance of redfleshed apples. All data, except for consumer preference, were also collected on two white-fleshed M. domestica Borkh families, i.e., ‘Reinette Burchardt’ x ‘Treco Red Gala’ (Family 2) and ‘Meran’ x ‘Treco Red Gala’ (Family 3). Fruit of Family 1 seedlings were on average darker red with greater blush coverage and higher anthocyanin and phenolic levels compared to fruits of Family 2 and 3. The proportion of bearing trees with red-fleshed fruits in Family 1 increased from 25% in 2007 to 35% in 2008. The intensity and distribution of red pigmentation in the flesh varied considerably between seedlings and even between individual apples from the same tree. A high intraclass correlation coefficient was found for red-flesh coverage within Family 1, indicating a high level of genetic determination that can be used in breeding. When only red-fleshed seedlings were considered, an intermediate repeatability coefficient (0.54) for red-flesh coverage indicates that the extent of red flesh coverage varies to some extent between seasons. The effect of environmental factors on red flesh colour needs to be assessed and breeders need to take care to select for genotypes with stable flesh colour intensity and coverage. Small intraclass correlations were found between families for other traits. No correlation was found for anthocyanin and total phenolics in both peel and flesh or between anthocyanin levels in the peel and flesh of Family 1 fruit. This suggests that red-fleshed fruit will not necessarily be high in antioxidants – since phenolics is by far the greatest contributor to fruit antioxidant capacity. The lack of a correlation between peel and flesh anthocyanin levels also suggest that fruit with dark red flesh will not necessarily have a dark red skin colour. Family 1 fruit were more prone to flesh browning and were more acidic compared to fruit of Families 2 and 3. With regard to consumer preference for flesh colour, 74% of South African consumers preferred white flesh while 64% preferred an attractive “floral” pattern created by the combination of a red cortex and white core. Consumers indicated a much lower liking for other distribution patterns and lower intensities of red flesh colour. Consumers preferred the taste of apples that were crisp, crunchy and high in apple flavour irrespective of flesh colour. Red-fleshed fruit were generally acidic or had poor texture, and some were also astringent. However, despite a general dislike in acidic fruit, consumers showed a preference for acidic fruit if that fruit also had high red-flesh coverage. / AFRIKAANSE OPSOMMING: Appeltelers van die Suid-Afrikaanse Landbounavorsingsraad (LNR) Infruitec- Nietvoorbij poog om unieke appelkultivars met ‘n pienk of rooi vleiskleur te ontwikkel. Vir hierdie doel het hulle die rooivleis genotipe, ‘KAZ 91’ (Malus niedzwetzkyana Dieck), gekruis met ‘Meran’ (M. domestica Borkh). Hierdie studie is uitgevoer ten einde kleurvariasie, interne kwaliteitseienskappe (i.e., suurheid en totale oplosbare vastestowwe) en vlakke van fenole in die vleis en skil van bogenoemde kruisingkombinasie se nageslag (Familie 1) te evalueer en te kwantifiseer asook om verbruikersvoorkeure vir die smaak en voorkoms van rooivleis appels te bestudeer. Buiten vir verbruikersvoorkeure, is alle data ook ingesamel vir twee witvleis M. domestica families, naamlik ‘Reinette Burchardt’ x ‘Treco Red Gala’ (Familie 2) en ‘Meran’ x ‘Treco Red Gala’ (Familie 3). Familie 1 saailinge se vrugte was gemiddeld donkerder rooi met ‘n groter rooi blos en hoër antosianien- en fenoolvlakke in vergeleke met vrugte van Families 2 en 3. Van die Familie 1 saailinge wat wel vrugte gedra het, het 25% en 35% in onderskeidelik 2007 en 2008 vrugte met rooi vleis gehad. Die intensiteit en verspreiding van rooi pigmentasie in die vleis het aansienlik varieer tussen saailinge en selfs tussen individuele appels van dieselfde boom. ‘n Hoë intraklas korrelasie koëffisiënt is gevind vir die proporsie van die vleis met rooi pigmentasie in Familie 1 nageslag. Dit dui op ‘n hoë vlak van genetiese determinasie en vinnige vordering met teling vir hierdie eienskap. Indien net rooi-vleis saailinge egter oorweeg word, word ‘n intermediêre herhaalbaarheid koëffisiënt (0.54) vir die proporsie van die vleis wat rooi is verkry, wat dui op aansienlike variasie tussen seisoene in die omvang van rooi pigmentasie. Die effek van omgewingsfaktore op rooi vleiskleur behoort dus bestudeer te word en telers moet let daarop om te selekteer vir genotipes met stabiele vleiskleur intensiteit en bedekking. Die intraklas korrelasies tussen families vir ander vrugeienskappe was klein. Antosianienvlakke en totale fenole in die skil en vleis van Familie 1 vrugte het nie gekorreleer nie. Dit dui daarop dat rooivleis appels nie noodwendig ‘n hoër antioksidantkapasiteit het nie – fenole maak by verre die grootste bydrae tot die antioksidantkapisiteit van vrugte. Antosianienvlakke in die skil en vleis van Familie 1 vrugte het ook nie gekorreleer nie wat daarop dui dat vrugte met ‘n donker rooi vleis nie noodwendig ook ‘n donker skilkleur sal hê nie. Familie 1 vrugte was gemiddeld suurder as vrugte van Families 2 en 3 en Familie 1 vrugte se vleis het gemiddeld ook meer verbruining ondergaan. Ten opsigte van verbruikersvoorkeur vir vleiskleur is gevind dat 74% van verbruikers ‘n wit vleiskleur verkies het terwyl 64% gehou het van die aantreklike “blom” patroon gevorm deur ‘n rooi korteks en wit kern. Verbruikers het aansienlik minder gehou van enige ander verspreiding van rooi pigment in die vleis of van ‘n laer intensiteit rooi kleur. In terme van smaak is geurige appels met ‘n bros tekstuur verkies ongeag hul vleiskleur. Rooivleisappels was oor die algemeen suur met ‘n swak tekstuur. Sommige rooivleisappels was ook frank. Tog, ten spyte van ‘n algemene afkeur in suur appels, het verbruikers ‘n voorkeur getoon vir vrugte met ‘n kombinasie van hoë suur en ‘n hoë proporsie vleis met rooi pigmentasie.