In this study, we use paintings that canonically and/or visually belong to the Abstract Expressionist movement to study how the brain processes different forms of color and luminance. Subjects viewed 240 unique images in the experiment in a block design. All of the paintings used in the experiment were painted by the artists in color. Half of the 240 images were three styles of painting in their original (saturated) forms, and the other half were desaturated versions of the same paintings. In our analysis, we compared saturated Abstract Expressionist paintings to their desaturated counterparts - both as a group and within the Gesture and Color Field styles. We also compared the desaturated Gesture paintings to their saturated counterparts because many of the Gesture painters created work with little to no color. Through these contrasts, we show that different regions in the brain process color and luminance. Notably, we show that (1) the brain processes color in the Gesture and Color Field paintings differently (2) color is capable of producing significant activation in the amygdala and (3) the color and luminance in the Gesture paintings produce strikingly different patterns of significant activation.

Master of Science / Food Science Institute -- Human Nutrition / Koushik Adhikari / A significant increase in the number of products carried in supermarkets has lead manufacturers to use food color as a way to differentiate their products from competitor’s products or as a form of communication. This report’s overall objective was to review the impact of color on sensory properties of foods and beverages and help product developers understand the multiple sensory properties within a food or beverage that may potentially change by manipulating color. The effect of color on flavor or odor identification, basic taste perception, flavor or odor intensity, quality and refreshment, and consumer acceptance has been extensively researched. Research to date has shown inconsistent findings, although key themes are consistent. Some colors are more appropriate for certain foods and beverages, and product color can be directly linked to palatability. Color cues can be used for flavor identification within a food or beverage, and the presence of certain colors evoke flavor associations within a product. Perceived intensities of basic taste or flavor attributes have increased or decreased merely with color addition. Consumers use color cues to determine quality, therefore color can ultimately affect product acceptance.

Doctor of Philosophy / Food Science Institute / J. Scott Smith / The International Agency for Research on Cancer (IARC) has classified 4(5)-methylimidazole (4-MeI) as a possible human carcinogen. Also, the National Toxicology Program (NTP) has concluded that 4-MeI is a probable cancer causing agent. Even though 4-MeI has been detected in several processed foods no research has been conducted to measure levels of 4-MeI in processed meat. A method using isobutylchloroformate (IBCF) and gas chromatography mass-spectrometry (GC-MS) was developed to detect and quantify 4-MeI in processed meat products. Levels of 4-MeI ranged from 0.04 to 1.01 μg/g with recovery of 94.76 to 103.94%. Formation of 4-MeI in glucose-amino acid model system was studied. [subscript]D-Glucose (Glu) was mixed individually in equimolar concentrations of 0.05, 0.1, or 0.15 M and equal volume with [subscript]L-Alanine (Ala), [subscript]L-Arginine (Arg), Glycine (Gly), [subscript]L-Lysine (Lys), and [subscript]L-Serine (Ser); and the mixtures were heat treated at 60, 120, and 160°C for 1 h. Among all tested amino acids, Glu-Arg produced the highest level of 4-MeI. The Glu-Lys model system showed higher browning and lower concentrations of 4-MeI. The effect of ascorbic acid (ASA), a strong antioxidant, was studied in the Glu-Arg model system. Four concentrations of ASA (0.0375, 0.075, 0.15, and 0.3 M) were mixed with 0.15 M equimolar of Glu-Arg and heat treated at 160°C for 1h. ASA inhibited formation of 4-MeI by 40.29, 69.94, 75.13, and 96.25% for the 0.0375, 0.075, 0.15, and 0.3 M concentrations. Contrarily, ascorbic acids increased the browning in all treatments compared to control treatment by 10.67, 15.47, 18.4, and 28.8% for the 0.0375, 0.075, 0.15, and 0.3 M concentrations. Adding ASA to processed food may reduce formation of 4-MeI and increase the browning that is a desired attribute to processed meat products.

Photocopy of typescript. / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Call number: LD2668 .T4 1961 A43

Call number: LD2668 .T4 1966 H742 / Master of Science

Call number: LD2668 .T4 1984 J375 / Master of Science

Most current commercial automated IC inspection systems use gray-level or binary images for IC defect detection in spite of the fact that color permits defect detection where gray-level information is insufficient. Three color image processing techniques including the spectral-spatial clustering, principal components, and hue-saturation-value (HSV) color features have been investigated to evaluate the usefulness of color for IC defect detection. The AMOEBA spectral-spatial clustering algorithm, an un-supervised color segmentation approach, with a sequence of image processing procedures resulted in segmentation results with high accuracy and discriminated successfully an isolated and homogeneous defect with an unique color signature. The principal components transformation and the HSV color features, two color enhancement/separation algorithms, have proven useful for enhancing and isolating weak spectral signatures in the defect regions. The results of this investigation into the use of color are promising.