Within my studio practice I have been examining the aesthetics of leisure spaces, the implications of good and bad taste, and what it means to live one’s best life. Considering the history of design motifs and the influence of color upon the human psyche, my thesis exhibition of abstract paintings contains references to patterns, design movements, and modes of artifice that have historically been seen as brazen and tacky. These include nods to the Memphis Design group, faux marble, terrazzo, stucco, and artificial sand. Each has held an important place in the history of designed spaces, and at one time or another they were deeply celebrated before being criticized. I am drawn to the parallels between the surface treatment of furniture and architectural spaces, and the surface of a canvas. My use of materials includes a mixture of high- and lowbrow to reinterpret media such as highly pigmented acrylic paint, natural and artificial sand, volcanic pumice, and hardware store products for DIY home improvement. I use a formal, modernist painting language to elevate the artificial and superficial to the hierarchy associated with the moral underpinnings of modernism. By being entirely serious about the unserious, this work aims to question the value we assign to play and why tastefulness rarely aligns with fun.

This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days. All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower than normal cooking temperatures) was observed in samples stored in high oxygen. TBA values were highest for the samples stored in 80% oxygen. Internal a* redness values were lowest for samples stored in 80% oxygen. Percent myogobin denaturation (PMD) increased with increase in internal cooking temperature and was highest for the ground beef samples stored in 80% oxygen. The a* redness values were highest for raw steaks stored in 0.4% CO. Steaks stored in vacuum had a uniform purple color, but some browning was noticed on the surface of the samples by day 14. PMD and TBA values of cooked top sirloin steaks were highest for the samples stored in 80% oxygen This study confirms that high oxygen packaging promotes rancidity in ground beef and top sirloin steaks. Packaging in 0.4% carbon monoxide helps maintain a bright cherry red color in ground beef and top sirloin steaks for up to 21 days.

This paper is devoted principally to the presentation and discussion of the results obtained when certain contrasting characters were brought together in a wheat cross between Ridit and Sevier 59. this is one of the crosses made in an attempt to develop a wheat adapted to this region with the following desirable qualities: Bunt resistance, strong straw, hard kernels, and heavy yield. How near this ideal is approached in succeeding generations can be told only by extensive tests. The genetic study herein presented was made to hasten the time when some of the progeny of this cross may become of economic value.

Myoglobin (Mb) oxidation, and the subsequent browning, is the primary basis for consumer rejection of fresh retail beef. Considerable effort has been directed by the industry towards the development of techniques that can enhance color stability. However, the underlying mechanism of Mb oxidation has been studied extensively, but is still not entirely understood. It is known that chelation of iron and copper delays Mb oxidation and browning, but a clear role for these metals has not been established in any current Mb oxidation mechanism. The objective of the current study was to examine the possibility that iron plays a more direct role in Mb oxidation, and that metal chelators such as milk mineral (MM) and sodium tripolyphosphate can inhibit this action. MM, a colloidal calcium phosphate of large molecular weight and undetermined structure, was demonstrated to be a high-affinity iron chelator. Non-heme iron was found to stimulate Mb oxidation even in the absence of lipid, showing for the first time that the role of ferrous iron was not limited to promoting lipid oxidation, but instead has a yet-to-be determined role as a pro-oxidant factor in Mb oxidation. Ferrous iron was found to promote Mb oxidation under standard atmospheric conditions, while in high oxygen systems this effect was not seen. Addition of catalase did not affect Mb oxidation. However, in iron-containing systems, catalase significantly slowed Mb oxidation, while MM addition completely reversed the stimulatory effect of added iron. Type I radical-quenching antioxidants were found to rapidly reduce ferric iron to the ferrous form. This strong reducing ability accounted for the pro-oxidant effects of rosmarinic acid and eugenol in the lipid-free Mb model system. In raw ground beef, Type I antioxidants were highly effective at preventing Mb oxidation in the presence of lipid. Of the Type II chelators examined, only MM was able to delay Mb oxidation as well as the Type I antioxidants, possibly because it is not as susceptible to enzymatic hydrolysis.

Two studies were conducted to evaluate the effects of milk solids on restructured and emulsified turkey rolls. the milk solids used were nonfat dry milk (NFDM), whey protein concentrate (WPC), and calcium caseinate (CC). Turkey rolls consisted of 100% breast meat or 90:10 or 70:30 breast-to-thigh, salt (1%), water (10%), internal or cluster fat (10%), and 3% of various milk solids (WPC, NFDM, CC). The objectives of these studies were to 1) determine which ratio between light and dark meat is preferred; 2) determine which of milk solids evaluated will permit the highest level of dark meat incorporation into evaluated products; 3) determine if there is a mechanism by which milk proteins lighten poultry meat; and 4) determine which milk protein produces the best bind between meat pieces. Panelists were used in the first study to evaluate cooked meat attributes of color intensity, color uniformity, cohesiveness, tenderness, roasted turkey flavor, juiciness, and overall acceptability. The attributes were rated on a seven-point scale. Rolls made with WPC or NFDM scored significantly higher for color uniformity, cohesiveness, roasted turkey flavor, and overall acceptability than rolls made with CC. No differences were noted among treatments for juiciness or toughness with rolls of the same light-to-dark meat ratio. However, the 90:10 rolls were rated significantly more tender than the rolls made with the 70:30 ratio. Rolls containing milk solids had significantly higher yields than the controls. In the second study, rolls were made using the preferred meat ratio (90:10 breast:thigh meat). NFDM and WPC were used as binders, but not CC, since in the first study it was an ineffective binding agent. The second study showed that no whitening or lightening occurred in turkey rolls. This researcher also found that both NFDM and WPC increased bind strength between meat pieces. Controls made without added milk solids had less bind strength between the meat particles. Meat particle size also affected bind strength in finished products, with finely chopped rolls having higher bind strength than coarsely ground rolls. Moreover, the second study had unexpected results indicating that NFDM will prevent development of pink discoloration during refrigerated storage. The penetrometer used for bind measurements is described.

A pink color defect is commonly observed in freshly cut surfaces of cooked turkey rolls and fades rapidly upon exposure to air. The non uniform pink color makes the product appear undercooked, and the product must be discounted. The oxidation-reduction potential of the meat is important in development of pink defect. A pink color similar to that of commercial product was observed when the cooked meat was treated with either sodium nitrite or sodium dithionite. The pink color in nitrite treated meat was due to nitroso pigment formation, but in samples treated with dithionite the pink color was due to formation of a hemochrome complex. Pink color was also observed in turkey rolls formulated with nicotinic acid, nicotinamide or sodium nitrite. Reflectance and absorbance spectrophotometric studies on commercial or laboratory prepared samples having pink defect showed that the responsible pigment was a reduced hemochrome rather than a nitroso pigment. The hemochrome is probably a nicotinamide-denatured globin complex with ferrous iron of the heme molecule. Oxidation-reduction potential measurement of meat systems showed that hemochrome formation is promoted by reducing conditions and prevented by oxidizing conditions. All constituents necessary for formation of pink defect are present in turkey meat, the variable most affecting its appearance being the redox potential of the meat.

Wheat is the most important cereal crop of the world, and one of the most serious diseases affecting it over much of its range is covered smut or bunt (57). The word "bunt", according to Heald (48), is a contraction of an old English term, "burnt ear", which fittingly describes the ravages of covered smut.

In situ measurements were used to study the bio-optical properties of marine waters within the Gulf of Paria (GOP, Venezuela) and in the Southeastern Caribbean Sea (SEC) as they are affected by the seasonal discharge of the Orinoco River plume. The main purpose of this study was to determine the impact of colored dissolved organic matter (CDOM) (also known as Gelbstoff), phytoplankton, and total suspended matter (TSM) in the color of the Orinoco River plume. This information is essential for regional ocean color algorithms development. Salinity and silica values indicate that the GOP and SEC waters were under the influence of the Orinoco River plume during both seasons. This riverine influence resulted in high values of Gelbstoff absorption, αg(λ), which contributed to up to 90% of the total absorption at 440 nm in both the GOP and SEC regardless of the season. Phytoplankton absorption contributions were normally around 5%, but during the dry season these values reached 20% in the SEC. Ratios of αg(440) to αph(440) were extremely large, with most of the values ranging from 10 to 50. Due to the strong absorption by Gelbstoff, light at the blue wavelengths (412 nm, 440 nm and 490 nm) was attenuated to 1% of the subsurface irradiance in the first 5 m of the water column within the GOP, and in the first 10 m of the water column in the SEC. Furthermore, the absorption by Gelbstoff significantly decreased the water leaving radiance (Lw(λ)) in the blue wavelengths along the Orinoco River plume. As αg(λ) relatively decreased from the GOP to the SEC (X≈1.6 m-1 and X≈ 0.9 m-1, respectively), a shift in the maximum peak of Rrs(λ) spectra (Rrsmax(λ)), towards shorter wavelengths (from ~ 580 nm to ~500 nm) was observed. Similar to Gelbstoff, concentrations of TSM normally decreased from the stations near the Delta to the stations in the SEC. The impact of TSM on the color of the Orinoco plume was represented by a reduction in the magnitude of Rrsmax(λ) of ~50% going from the waters near the Orinoco delta to the SEC, indistinctively of the season.

The rise of organometal halide perovskite materials with extremely intriguing properties have opened a new horizon in the design of high speed and low price optoelectronic devices. The bandgap in the crystalline structure of these materials can be easily tuned for various applications and their dominant non-excitonic dynamics eliminate the requirement of a bulk or heterostructure for charge carrier separation. These unique properties increase the photo-sensitivity of perovskite-based optoelectronics and provide them with a low time constant, resulting in high precision fast devices. Realization of perovskite-based devices translates directly to inexpensive and simplified architectures of optoelectronic systems. In perovskite-based devices, costly silicon or wide bandgap semiconductor fabrication technology is largely replaced by solution processable methods. Their bandgap tunability allows the reduction of the required optical accessories and interconnects in optoelectronic components. For instance, a tuned perovskite-based detector can substitute a narrowband detecting system consisting of a conventional detector and its required optical accessories such as lenses and color filters. These properties of perovskite-based devices lead to the realization of inexpensive, low power and high-performance optoelectronic systems. In this work, the design of a narrowband, low noise, high performance and stable photodetector based on organic-inorganic hybrid perovskite structure is proposed. The full width at half maximum (FWHM) of the device would be in the nanometer range. The response of the device can be tuned using either different ratios of the lead salts or synthetic dyes (macromolecules) in the crystalline structure for color discrimination in machine vision and imaging applications. Non-excitonic photocarrier generation, tunability of the optical bandgap and low voltage requirements for charge carrier generation are the keys to the utility of this optoelectronic device. The goals of this project were to identify the required functional materials (lead salts and synthetic dyes based on their molecular structures) and optimize their performance; the study of their effect on the charge collection narrowing mechanism and bandwidth specifications defined for detectivity, linear dynamic range (LDR) and photoresponse speed. To achieve these goals, it was proposed to study the light detection properties as well as spectroscopic and semiconductor parameter characteristics of fabricated devices. The design considerations of such devices are versatile and may be modulated for different applications.

A visão cores está diretamente ligada às emoções e estas ao sistema nervoso. Respostas de diâmetro pupilar e de rastreamento do olhar são influenciados pelo que vemos. Nesse trabalho foram estudados o comportamento do olhar, por meio do rastreamento do olhar e do diâmetro pupilar em dicromatas e em tricomatas usando como ferramenta de estímulos visuais fotos retiradas do banco de dados do IAPS, além disso foram medidas as reações emocionais desses indivíduos por meio do SAM, em relação às três dimensões das emoções, valência, alerta e dominância. O objetivo foi observar como o conteúdo emocional de imagens pode ser mediado pela cor e provocar reações emocionais nesses indivíduos. Foram comparadas as respostas de 10 indivíduos dicromatas congênitos com as respostas de 10 indivíduos tricomatas. Valência em fotos coloridas são diferentes quando comparamos dicromatas e tricomatas. A dimensões das emoções e os movimentos oculares em fotos positivas coloridas são diferentes entre os dicromatas e tricomatas. Respostas de valência e diâmetro pupilar nas fotos neutras coloridas são diferentes entre dicromatas e tricomatas. Respostas de alerta e valência em fotos negativas são diferentes entre dicromatas e tricomatas. Respostas de rastreamento do olhar são diferentes em dicromatas em relação às fotos positivas. Respostas de valência e alerta são diferentes em dicromatas em relação às fotos neutras. Respostas de dominância, movimentos sacádicos e movimentos não classificados form diferentes nas fotos positivas entre os tricomatas. Resposta de valência nas fotos negativas e nas fotos neutras são diferentes entre os dicromatas e tricomatas. As cores podem ter influência diferentemente na forma como os dicromatas e os tricomatas reagem em relação à estímulos visuais de forma diferente / The color vison is directly linked to emotions e they to the nervous system. Feedback from the pupil diameter and eyetracker are influenced by what we see. In the presente work we studied the eyes behavior by gazing eyetracker and pupil diameter in dichromats and thichromats using as a tool visual stimulus that were taken from the IAPS photos database, and the emotional reactions were measured from these people by using the SAM, in the three dimensions of emotions, valence, arousal and dominance. The aim of this study was to observe how the emotional content of photos can be mediate by colors and provoke emotinal reaction on these people. We compared the answears from 10 trichromats with the answears from 10 congenitol trichromats. The three dimensions of emotions and the eye movements are diferent between dichromats and thricomats in posivite photos. Valence and pupil diameter in colourful neutral photos between dichromat and trichromat are different. Valence and arousal in negative photos are different between dichromat and trichromat. Eyetracking in positive photos are different between dichromat and trichromat. Valence and arousal are different in dichromat regarding the neutral photos. Dominance, saccadic movements and unclassified movements were different in positive photos to the trichromats. Valence in negative and neutral photos are different beetween dichromat and trichromat. The colours can influence differently on the way dichromat and trichromat people react to the visual stimulus