Long-term renormalization of chromatic mechanisms following cataract surgery.

Vis Neurosci

Department of Ophthalmology and Section of Neurobiology, Physiology and Behavior, University of California-Davis, 95817, USA.

Published: January 2005

The optical density of the human crystalline lens progressively increases with age, the greatest increase in the visible spectrum being at short wavelengths. This produces a gradual shift in the spectral distribution of the light reaching the retina, yet color appearance remains relatively stable across the life span, implying that the visual system adapts to compensate for changes in spectral sensitivity. We explored properties of this adaptive renormalization by measuring changes in color appearance following cataract surgery. When the lens is removed, cataract patients often report a large perceptual shift in color appearance that can last for months. This change in color appearance was quantified for four cataract patients (63-84 years) by determining the chromaticity of stimuli that appeared achromatic before surgery, and at various intervals after surgery for up to 1 year. Stimuli were presented on a calibrated CRT as 9.5-deg spots, with 3-s duration and 3-s interstimulus intervals (ISIs). Chromaticity was adjusted by the subjects in CIE L*a*b* color space with luminance fixed at 32 cd/m2, on a dark background. We also estimated the optical density of the cataractous lens by comparing absolute scotopic thresholds from 410 nm to 600 nm before and after surgery. The results demonstrated that immediately following surgery there is a large increase in the short-wave light reaching the retina, mainly below 500 nm. The achromatic settings generally showed an initial large shift in the "yellow" direction after surgery that gradually (but never fully) returned to the original achromatic point before surgery. The shifts in the achromatic point occur over a number of months and appear to occur independently of the fellow eye.

Download full-text PDF

Source
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2633455PMC
http://dx.doi.org/10.1017/s0952523804213025DOI Listing

Publication Analysis

Top Keywords

color appearance
16
surgery
8
cataract surgery
8
optical density
8
light reaching
8
reaching retina
8
cataract patients
8
achromatic point
8
color
5
long-term renormalization
4

Similar Publications

[The many ways flowers send signals to pollinators].

Biol Aujourdhui

January 2025

Institut d'Écologie et des Sciences de l'Environnement de Paris (iEES Paris), Paris, France - Sorbonne Université, 4 place Jussieu, 75005 Paris, France.

The evolutionary success of angiosperms, which make up more than 95 percent of the world's terrestrial flora, is largely based on their interactions with animal pollinators. Indeed, it is estimated that, on average, 87.5 percent of flowering plants are pollinated by animals.

View Article and Find Full Text PDF

Unlabelled: In this study, the changes in the physicochemical properties, color stability, and amino acid composition of cemen paste (CP) produced by adjusting to different pH levels (3.0, 4.0, 5.

View Article and Find Full Text PDF

Historical redlining practices in the United States date back to the 1930s and have continued to impact cities socially, environmentally, and economically since then. This study explores current social vulnerability inequity among former HOLC (Home Owners' Loan Corporation) neighborhoods with four color-coded grades in 196 U.S.

View Article and Find Full Text PDF

Technological advances in cactus food products.

J Food Sci Technol

January 2025

Graduate Program in Food, Nutrition, and Health, Nutrition School, Federal University of Bahia, Campus Canela, Salvador, Bahia, 40110907 Brazil.

Cacti species are attractive to consumers because of their excellent flavor and color. The food industry is interested in their nutritional, bioactive, and technological properties. Therefore, the use of cacti in human food has been analyzed through patent documents, emphasizing their role in worldwide food production.

View Article and Find Full Text PDF

Research on a new process of reconstituted landess goose steak.

Food Chem X

January 2025

School of Ocean Food and Biological Engineering, Jiangsu Ocean University, Lianyungang, China.

The primary product currently sold from is foie gras, with limited research conducted on the processing of meat, which consequently restricts its added value. Therefore, the objective of this research is to develop a processing technique for reconstituted goose cutlets using meat as the main ingredient, aiming for a compact structure and intact shape after frying. The study examined the effects of compound enzyme quantity, tumbling duration, and molding time on the quality of the reconstituted goose cutlets, utilizing bonding strength, cooking loss rate, color, chewability, adhesiveness, and sensory evaluation as key metrics.

View Article and Find Full Text PDF

Want AI Summaries of new PubMed Abstracts delivered to your In-box?

Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!