The current study examined the differences in perceptions of three types of microaggressions experienced by African Americans and Latino Americans. Additionally, this study addressed how the coping mechanism of confrontation may be perceived depending on the level of the microaggression. Finally, colorblind attitudes were examined as an individual difference variable in predicting responses to microaggressions. The study used a 2 (target ethnicity: African American and Latino American) x 3 (types of microaggression: microassault, microinsult, and microinvalidation) between subjects design. A sample of 304 White participants was obtained via MTurk. Participants first read a vignette showing an interaction between a White supervisor and a subordinate of color (African American or Latino American). After reading the vignette, participants were asked to complete the Microaggression Perception Scale, a course of action scale to assess their perception of what the target should have done after the microaggressive incident, the Color-Blind Racial Attitude Scale (COBRA), and a demographic survey. The data were analyzed using MANOVA and regression analyses and the results indicated five major findings. First, White participants were found to be able to perceive microaggressions as having occurred as they became more blatant (from microinvalidation to microinsult to microassault). Second, there were no significant differences in their perceptions of the types of microaggression between the African American and Latino American targets. However, they perceived microinvalidation when it occurred for the White target more clearly than they did the microinvalidation for the African American target. Third, color-blind racial attitudes were related to White individuals’ perception of microinsults and microassaults, but not microinvalidation, indicating those who identified more strongly with the colorblind racial attitude were less likely to perceive the microaggression as being biased even when the microaggression was blatant. Fourth, participants also recommended that individuals of color should take more drastic action for microassault and less drastic action for microinvalidation. This suggested that the microassaults were perceived as not acceptable behavior and that these behaviors should be reported in writing to upper administration in the organization. Finally, color-blind racial attitudes moderated the relationship between the perceptions of microinvalidations and microassaults, and the course of action to deal with aggression. Implications of the study are further discussed.

by Young Lee Kei, Ricky. / Thesis (M.Phil.)--Chinese University of Hong Kong, 1998. / Includes bibliographical references (leaves 205-207). / Abstract also in Chinese. / Acknowledgements --- p.i / Statement of Originality --- p.ii / Abstract --- p.iii / Chapter Chapter 1 --- Introduction / Chapter 1.1 --- Anatomy of liver --- p.1 / Chapter 1.2 --- Anatomical Implications --- p.16 / Chapter Chapter 2 --- Background / Chapter 2.1 --- Common focal hepatic lesions --- p.21 / Chapter 2.2 --- Imaging techniques --- p.28 / Chapter 2.3 --- Characterization by sonography --- p.34 / Chapter 2.4 --- Color Power Angiography --- p.38 / Chapter Chapter 3 --- Hypothesis & Aims / Chapter 3.1 --- Hypothesis --- p.44 / Chapter 3.2 --- Aims & Objectives --- p.45 / Chapter Chapter 4 --- Material and Methods / Chapter 4.1 --- Materials --- p.47 / Chapter 4.2 --- Mode of confirmation --- p.52 / Chapter 4.3 --- Final number of subjects recruited --- p.54 / Chapter 4.4 --- Method for obtaining CD and CPA image --- p.58 / Chapter 4.5 --- Method for image analysis --- p.61 / Chapter 4.6 --- Statistical analysis --- p.68 / Chapter Chapter 5 --- Results / Chapter 5.1 --- Qualitative CD and CPA images assessment --- p.70 / Chapter 5.2 --- Interobserver qualitative analysis --- p.78 / Chapter 5.3 --- Spectral analysis --- p.84 / Chapter 5.4 --- Semi-quantitative signal parameters --- p.87 / Chapter 5.5 --- Dominance of quantified signals --- p.91 / Chapter 5.6 --- Distribution of signals in various lesions (graphical presentation) --- p.97 / Chapter 5.7 --- Penetrating vessel --- p.103 / Chapter 5.8 --- Relationship between size of lesion and quantified signal parameters --- p.104 / Chapter Chapter 6 --- Discussion / Chapter 6.1 --- Study Review --- p.109 / Chapter 6.2 --- Methods of quantitation --- p.110 / Chapter 6.3 --- Value of quantitation --- p.111 / Chapter 6.4 --- Instrumentation --- p.112 / Chapter 6.5 --- Subjects --- p.114 / Chapter 6.6 --- Image analysis --- p.115 / Chapter 6.7 --- Results --- p.117 / Chapter 6.8 --- Relationship between size and amount of signals --- p.131 / Chapter 6.9 --- Differentiation of focal hepatic lesions --- p.132 / Chapter 6.10 --- Origin of CPA signals in small hyperechoic lesions --- p.144 / Chapter 6.11 --- Limitations of CPA in focal hepatic lesion imaging --- p.146 / Chapter 6.12 --- Comparison with similar studies --- p.151 / Chapter 6.13 --- Validation of quantitation results --- p.158 / Chapter Chapter 7 --- Conclusions --- p.159 / References --- p.162 / Legends --- p.176 / Tables --- p.186 / Glossary of abbreviations --- p.193 / Selected publications relevant to thesis --- p.197 / Appendix --- p.198 / Bibliography --- p.205

Made available in DSpace on 2017-07-24T19:22:07Z (GMT). No. of bitstreams: 1 Wilmer Fabian.pdf: 1250076 bytes, checksum: dc6d549d19b660234c668b167e06c364 (MD5) Previous issue date: 2007-11-08 / The purpose of this study was to determine the color stability of two heat-cured denture base acrylic resins (Lucitone 550 and Vipi Cril) and one nylon denture base material (Transflex) immersed in four liquid foods (coffee, cola, red wine and distilled water). Forty specimen disks of each brand, with a diameter of 20.0 mm and a thickness of 3.0 mm were prepared. Each specimen was suspended in the liquid foods with dental floss so that it did not contact the container or other specimens. The specimens were stored in distilled water for 24 h at 37°C. At that time (T0) the color of all specimens was measured with a spectrophotometer (Varian Cary 100). After 15-day (T1) and 30-day (T2) periods of immersion in the liquid foods color of the specimens was measured again with the spectrophotometer. Color measurements were recorded using the CIEL a b (Commission Internationale de L’ Eclairage) system with D65 (day light) light. Mean ΔE (color changes) values were calculated for each material and compared statistically with a two-way analyses of variance and calculating Bonferroni intervals at 0.95. In ΔE T0T1 and ΔE T0T2 the most severe discoloration was apparent with red wine when compared to the specimens stored in distilled water (P< 0.0001). Coffee was the second staining liquid food which have affect both acrylic and nylon denture base materials. Transflex also showed significant color change after immersion in cola (P < 0.001). In ΔE T1T2 only red wine promoted significant discoloration of all resins (P < 0.0001). From the conclusions of this study, the greatest chromatic change was exhibited by specimens immersed in red wine, followed by coffee. ΔE values of the specimens converted to NBS (National Bureau of Standard) units, showed a visually perceptible color change by these two liquid foods (red wine and coffee). / objetivo deste estudo foi determinar a estabilidade de cor de duas resinas acrílicas (Lucitone 550 e Vipi Cril) e de um material à base de náilon (Transflex) para base de próteses, imersos em três alimentos líquidos (café, refrigerante de cola e vinho tinto, e água destilada, como controle). Quarenta corpos-de-prova em forma de discos de cada marca comercial, com diâmetro de 20,0 mm e espessura de 3,0 mm foram confeccionados. Cada corpo-de-prova foi suspenso dentro do alimento líquido com o uso de um fio dental impedindo o contato com o recipiente ou outros corpos-deprova. Os corpos-de-prova foram armazenados em água destilada por 24 h (T0) a 37 °C. Neste tempo T0, a cor dos corpos-de-prova foi mensurada com espectrofotômetro (Varian Cary 100). Após 15 dias (T1) e 30 dias (T2) de imersão nos alimentos líquidos, a cor dos corpos-de-prova for mensurada novamente com o espectrofotômetro. A mensuração de cor foi registrada usando o sistema CIE L*a*b* (Commission Internationale de L’ Eclairage), com iluminante D65 (luz do dia). Os valores das médias de ΔE (alterações de cor) foram calculados para cada material e comparados estatisticamente com análise de variância de dois fatores e confirmado pelo teste de Bonferroni com intervalos de 0,95. Em ΔE T0T1 e ΔE T0T2 as maiores alterações de cor foram obtidas com o vinho tinto quando comparadas com as dos corpos-de-prova imersos em água destilada (P< 0,0001). O café foi o segundo alimento líquido que alterou a cor tanto das resinas acrílicas quanto da resina à base de náilon. Transflex também demonstrou alteração de cor significativa após a imersão em refrigerante de cola (P < 0,0001). Em ΔE T1T2, somente o vinho tinto promoveu alteração de cor significativa em todas as resinas (P < 0,0001). As conclusões deste estudo demonstram que a maior alteração cromática foi provocada pelo vinho tinto, seguido pelo café. Os valores de ΔE dos corpos-de-prova, convertidos a unidades NBS (National Bureau of Standard), demonstraram alteração de cor visualmente perceptíveis por ambos os alimentos líquidos (vinho tinto e café).

Orientador: Estevão Tomomitsu Kimpara / Coorientador: Marina Amaral / Banca: Lourenço Correr Sobrinho / Banca: Fabiola Pessôa Pereira Leite / Banca: Guilherme de Siqueira Ferreira Anzaloni Saavedra / Banca: Carolina Machado Martinelli Lobo / Resumo: Essa pesquisa avaliou o comportamento mecânico e físico das repetidas queimas provenientes das técnicas de caracterização extrínseca do dissilicato de lítio (DL). Duzentos e setenta discos de DL foram fabricados de acordo com a ISO 6872/2008 e distribuídos nos diferentes grupos (n=30). Controles (CO), nos quais não foram realizados caracterização extrínseca. Caracterizados nos quais as queimas de cristalização e do glaze foram realizadas em passo único com IPS e.max CAD Crystall e Glaze Paste (Ivoclar Vivadent) (CR). E caracterizados nos quais as cerâmicas foram primeiramente cristalizadas, seguido da aplicação do IPS e.max Ceram Shades e do Glaze Paste (Ivoclar Vivadent) (CE). Cada tipo de caracterização teve suas amostras submetidas a duas, quatro ou seis queimas: COII, COIV, COVI, CRII, CRIV, CRVI, CEII, CEIV e CEVI. Análises de cor e translucidez foram realizadas com espectrofotômetro colorimétrico após as diversas queimas (n=20). Espectroscopia de raios X por dispersão em energia (EDS), difração de raios-X (DRX) e Raman foram utilizadas para análise de elementos químicos. A rugosidade Ra e a nanodureza Vickers também foram aferidas. Testes de flexão biaxial (n = 10, 1000 kgf, 1 mm/min) e de fadiga - staircase (n = 20, 5x104 ciclos, 5Hz, tensão inicial - 50% e incremento 5% da carga inicial de fadiga) foram realizados. Análises microscópicas da superfície das amostras (estereomicroscopia, mapping e MEV) também foram feitas. ANOVA um fator e Tukey foram os testes estatísti... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract : The objective of this research was to evaluate the mechanical and physical behavior of repeated firings from the aesthetic characterization of lithium disilicate (LD). Two hundred and seventy LD discs were manufactured according to ISO 6872/2008 and distributed in different groups (n = 30): controls (CO), in which no aesthetic characterization was made; characterized in which the crystallization and glaze firings were performed in a single step with IPS e.max CAD Crystall and Glaze Paste (Ivoclar Vivadent) (CR); and characterized in which the ceramics were first crystallized, followed by the IPS e.max Ceram Shade and Glaze Paste (Ivoclar Vivadent) application (CE). Each type of characterization had samples submitted to two, four or six firings: COII, COIV, COVI, CRII, CRIV, CRVI, CEII, CEIV and CEVI. Color and translucency analyzes were performed with a colorimetric spectrophotometer after the burnings (n = 20). X-ray dispersive energy spectroscopy (EDS), X-ray diffraction (XRD) and Raman spectroscopy were used to analyze chemical elements. Roughness (Ra) and Vickers nano-hardness were also measured. Biaxial flexion tests (n = 10, 1000 kgf, 1 mm/min) and fatigue - staircase (n = 20, 5x104 cycles, 5 Hz, initial tension - 50% and 5% increment of initial fatigue load) . Microscopic analysis of sample surfaces (stereomicroscopy, mapping and scanning electron microscope - SEM) were also performed. One-way ANOVA and Tukey were the statistical tests used (α = 0.05). For CE and CO6X-2X, values of ΔE00 were demonstrative of unacceptable color changes (ΔE00> 1.8). Group CO showed significant changes of translucency (p = 0.02); for CE (p = 0.09) and CR (p = 0.26) the values increased significantly. The values of nano-hardness among the nine groups were statistically similar (p> 0.05). However, Ra values indicated significant differences due to the type of characterization .....(Complete abstract click electronic access below) / Doutor

O Color Mixture é uma técnica para segmentação de imagens coloridas, que cria uma \"Retina Artificial\" baseada na mistura de cores, e faz a quantização da imagem projetando todas as cores em 256 planos no cubo RGB. Em seguida, atravessa todos esses planos com um classificador Gaussiano, visando à segmentação da imagem. Porém, a abordagem atual possui algumas limitações. O classificador atual resolve exclusivamente problemas binários. Inspirado nesta \"Retina Artificial\" do Color Mixture, esta tese define uma nova \"Retina Artificial\", propondo a substituição do classificador atual por uma rede neural artificial para cada um dos 256 planos, com o objetivo de melhorar o desempenho atual e estender sua aplicação para problemas multiclasse e multiescala. Para esta nova abordagem é dado o nome de Neural Color Mixture. Para a validação da proposta foram realizadas análises estatísticas em duas áreas de aplicação. Primeiramente para a segmentação de pele humana, tendo sido comparado seus resultados com oito métodos conhecidos, utilizando quatro conjuntos de dados de tamanhos diferentes. A acurácia de segmentação da abordagem proposta nesta tese superou a de todos os métodos comparados. A segunda avaliação prática do modelo proposto foi realizada com imagens de satélite devido à vasta aplicabilidade em áreas urbanas e rurais. Para isto, foi criado e disponibilizado um banco de imagens, extraídas do Google Earth, de dez regiões diferentes do planeta, com quatro escalas de zoom (500 m, 1000 m, 1500 m e 2000 m), e que continham pelo menos quatro classes de interesse: árvore, solo, rua e água. Foram executados quatro experimentos, sendo comparados com dois métodos, e novamente a proposta foi superior. Conclui-se que a nova proposta pode ser utilizada para problemas de segmentação de imagens coloridas multiclasse e multiescala. E que possivelmente permite estender o seu uso para qualquer aplicação, pois envolve uma fase de treinamento, em que se adapta ao problema. / The Color Mixture is a technique for color images segmentation, which creates an \"Artificial Retina\" based on the color mixture, and quantizes the image by projecting all the colors in 256 plans into the RGB cube. Then, it traverses all those plans with a Gaussian classifier, aiming to reach the image segmentation. However, the current approach has some limitations. The current classifier solves exclusively binary problems. Inspired by this \"Artificial Retina\" of the Color Mixture, we defined a new \"Artificial Retina\", as well as we proposed the replacement of the current classifier by an artificial neural network for each of the 256 plans, with the goal of improving current performance and extending your application to multiclass and multiscale issues. We called this new approach \"Neural Color Mixture\". To validate the proposal, we analyzed it statistically in two areas of application. Firstly for the human skin segmentation, its results were compared with eight known methods using four datasets of different sizes. The segmentation accuracy of the our proposal in this thesis surpassed all the methods compared. The second practical evaluation of the our proposal was carried out with satellite images due to the wide applicability in urban and rural areas. In order to do this, we created and made available a database of satellite images, extracted from Google Earth, from ten different regions of the planet, with four zoom scales (500 m, 1000 m, 1500 m and 2000 m), which contained at least four classes of interest: tree, soil, street and water. We compared our proposal with a neural network of the multilayer type (ANN-MLP) and an Support Vector Machine (SVM). Four experiments were performed, compared to two methods, and again the proposal was superior. We concluded that our proposal can be used for multiclass and multiscale color image segmentation problems, and that it possibly allows to extend its use to any application, as it involves a training phase, in which our methodology adapts itself to any kind of problem.

As cores fazem parte da nossa vida, assim como os produtos e objetos que nos cercam, que ao longo do tempo puderam ser ofertados em variadas cores. Tendo em vista a atividade do designer de produto, buscou-se com este estudo compreender como a seleção de cores no projeto de produto pode ser orientada para gerar bem-estar. Para isso, foi realizado um trabalho de pesquisa aplicada que entrevistou professores e designers visando conhecer o processo de seleção de cores de designers gaúchos articulando com o potencial emocional despertado pelas cores em produtos. Este trabalho apresenta como resultado um marco teórico sobre a influência da cor na relação emocional com produtos, que ocorre em duas dimensões: a cor como estímulo e a cor como experiência. Além disso, apresenta-se a diferença entre professores e designers no processo de seleção de cor em produtos, por fim, através de um mapa, sugere um processo para seleção de cores no projeto de produto. / Colors are an important part of our lives, as are the products and objects that surround us, and as time went by, they could be offered in a multiple array of colors. Looking at the activities of a product designer, this study sought out understanding how the selection of color in a project of a product can be oriented towards common well-being. To achieve this, an applied research was done, interviewing professors and designers, looking into the process of selection of colors made by local designers, articulated with the emotional potential that emerges by colors on products. This study shows as a result e theoretical model about the influence of color on the emotional relations with the products, that presents itself in two dimensions: color as a stimulus and color as an experience itself. Furthermore, it presents through a map, a suggestion on the process of color selection on the product project. Besides that the differences between professors and designers colors choosing methods will be presented at the end, a process of color selection will be presented through a map.

A abóbora se destaca como uma hortaliça de grande potencial nutritivo e tecnológico. Para que se possa aumentar a variabilidade dos produtos de origem vegetal disponíveis no mercado, a abóbora deve ser submetida a processos térmicos que visam prolongar a sua vida de prateleira, além de realizar as modificações necessárias para a sua comercialização. Neste contexto, o objetivo principal da presente pesquisa foi avaliar a aplicação da tecnologia de aquecimento ôhmico em diferentes etapas a serem realizadas durante o processamento da abóbora híbrida Tetsukabuto. Na primeira etapa do trabalho, objetivou-se investigar os efeitos do branqueamento convencional e ôhmico (realizados a 80 ºC durante 4 minutos e 163 V no aquecimento ôhmico) sobre a inativação da enzima peroxidase e sobre a cor das abóboras. Para o ajuste dos dados relativos à inativação enzimática, diferentes modelos cinéticos foram avaliados, sendo o modelo de distribuição de Weibull o escolhido para descrever a cinética de inativação da peroxidase. Com este estudo, foi possível observar que o branqueamento com campo elétrico afetou significativamente os parâmetros cinéticos de inativação enzimática, tornando esse processo mais rápido. A aplicação de ambas as tecnologias não causou modificações significativas dos parâmetros de cor da abóbora. Na segunda etapa do trabalho, creme de abóbora foi pasteurizado via tratamento térmico convencional e ôhmico realizados a 90 ºC por 2 horas e 47 V no aquecimento ôhmico. O objetivo dessa etapa foi avaliar os efeitos de ambas as tecnologias sobre a variação de cor, degradação de carotenoides totais e mudanças nos parâmetros reológicos do creme. Foi possível observar que a cor do creme foi levemente afetada durante a aplicação dos processos, tornando-se ligeiramente mais escura e perdendo o tom amarelado. Além disso, foi verificada perda no teor de carotenoides totais presentes no creme. Ainda, não foi observado um efeito não-térmico adicional do campo elétrico sobre a cor e os carotenoides presentes no produto. O creme de abóbora apresentou comportamento pseudoplástico e que se ajustou satisfatoriamente ao Modelo da Lei da Potência. Com a aplicação dos tratamentos, foi observado um aumento significativo no índice de consistência do creme, sendo que ambas as tecnologias não apresentaram diferenças representativas entre si. O conjunto de resultados obtidos pelo presente trabalho sugere que o aquecimento ôhmico é uma tecnologia promissora a ser aplicada em diferentes operações envolvidas durante o processamento de alimentos. / Pumpkins stand out as vegetable of great nutritional and technological potential. In order to increase the variability of vegetal products available on the market, pumpkins must be subjected to thermal process which can prolong its shelf life, and imposing also the necessary modifications for its commercialization. In this context, the main objective of the present research was to evaluate the application of ohmic heating technology in different stages carried out during the processing of the hybrid pumpkin Tetsukabuto. In the first part of the work, the objective was to investigate the effects of conventional and ohmic blanching (performed at 80 ºC during 4 minutes and 163 V in the ohmic heating) on the inactivation of peroxidase enzyme and on the color of the pumpkins. In order to adjust the data related to enzyme inactivation, different kinetic models were evaluated, being the Weibull distribution model chosen to describe the inactivation kinetics of peroxidase. With this study, it was possible to observe that the electric field blanching significantly affected the kinetic parameters of enzymatic inactivation, turning this process faster. The application of both technologies did not cause significant modifications of pumpkins color parameters. In the second part of the work, pumpkin cream was pasteurized via conventional and ohmic thermal treatment carried out at 90 ºC for 2 hours and 47 V in the ohmic heating. The objective of this stage was to evaluate the effects of both technologies on the color variation, the degradation of total carotenoids and the changes in rheological parameters of the cream. It was possible to observe that the color of the cream was slightly affected during the application of the processes, becoming slightly darker and losing its yellowish tone. In addition, it was verified loss of total carotenoid content in the cream. Furthermore, no additional non-thermal effect of the electric field on the color and on carotenoids present in the product was observed. The pumpkin cream presented a shear thinning behavior and was satisfactorily adjusted to the Power Law Model. It was observed a significant increase in the consistency index of the cream after the application of both treatments, and both technologies did not present significative differences between them. The overall results obtained in the present work suggests that ohmic heating is a promising technology to be applied in different operations involved during food processing.

The color is the one of the most important factor at textile and it is also an importantfactor at the point of purchasing a garment. Effect pigments provide extra color effects;they give angular color dependence such as iridescence, color travel, and luster. Thesespecial pigments can be found in a variety of industrial products and end-userapplications for instance in automotive, fashion, cosmetic and decorative texture whichmake special effect like angle-dependent color. In this work, we studied six differentkinds of effect pigments and applied them on polyamide fabrics. Then the CIExy andCIEL*a*b* diagrams of all samples plotted in five different angles; and the color offabrics, printed by these pigments, studied base on CIE diagrams. On the other hand, thecolor of samples asked from randomly chosen people and compared with color whichpredicted from CIE diagram. In addition ΔE values between fabrics, printed by effectpigments, and unprinted fabrics calculated and compared. Finally the reproducibilityproperty in the printing process has been considered.The results of this thesis work show that the color which we expected from fabric, printedby effect pigments, are different with human visualization. / Program: Magisterutbildning i textilteknologi

Thesis. 1975. Ph.D.--Massachusetts Institute of Technology. Dept. of Electrical Engineering and Computer Science. / Vita. / Includes bibliographical references. / Ph.D.

Thesis (M.S.)--Massachusetts Institute of Technology, Dept. of Electrical Engineering and Computer Science, 1982. / MICROFICHE COPY AVAILABLE IN ARCHIVES AND ENGINEERING / Includes bibliographical references. / by Kenneth James Dreshfield. / M.S.