Glossiness can be increased by adding chromatic information to the object images. However, the mechanisms that create color-induced glossiness enhancement are unclear. In this study, we psychophysically measured the glossiness of object images to which various hue chromaticities were added to elucidate the perceptual and image factors that explain the color-induced glossiness enhancement effect. Two types of coloring conditions were tested: the both-colored (BC) condition, in which both specular and diffuse components were colored with the same chromaticity, and the diffuse-colored (DC) condition, in which only diffuse components were colored while specular components remained achromatic. The results showed that glossiness enhancement was more prominent in the BC than in the DC condition, and the dependency of glossiness enhancement on the stimulus color direction was similar to that of the Helmholtz-Kohlrausch (H-K) effect. Furthermore, we performed a regression analysis with a linear mixed model based on image features and an additional experiment in which an H-K effect-based increase in perceived brightness was imitated on achromatic stimuli by manipulating luminance. The results demonstrated that the H-K effect-based brightness enhancement in the highlight regions explains the glossiness enhancement effect well. These results suggest that the H-K effect, especially around the highlight region, is a dominant factor that creates the color-induced glossiness enhancement, although other color-related factors could also be partly involved.
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http://dx.doi.org/10.1167/jov.23.1.11 | DOI Listing |
J Prosthodont
January 2025
School of Dentistry, College of Oral Medicine, Taipei Medical University, Taipei, Taiwan.
Purpose: Ultra-high translucency zirconia (UT-Zr) is known for its high esthetic quality; however, its inert surface results in low hydrophilicity and surface energy (SE). To address this limitation, this study proposes an innovative zirconia heat treatment process (ZHTP) and aims to evaluate the effects of ZHTP on the surface characteristics of UT-Zr, offering a novel and practical approach for surface pretreatment in dental practice.
Material And Methods: The plate-shaped UT-Zr samples were fabricated.
J Fluoresc
December 2024
Department of Biotechnology, College of Science, Taif University, P.O. Box 11099, Taif, 21944, Saudi Arabia.
Even though fingerprints remain one of the most reliable methods of identification, they are often lost during the recovery process. Accurate fingerprint recognition depends on the contrast between the ridges and substrate. On tough surfaces, such as glossy, colorful, and patterned materials, the contrast is harder to establish.
View Article and Find Full Text PDFFood Sci Nutr
November 2024
Yunnan Botanee Bio-Technology Group Co., Ltd. Kunming China.
Recent studies underscore the beneficial impacts of oral natural plant extracts on human skin health, though clinical evidence of their efficacy and safety is limited. This study evaluates the skin health effects of a novel oral supplement containing , , and rose extracts (RPR) 0.70 healthy female participants were randomly assigned to either a control group or an RPR group, with the latter ingesting 20 mL of the RPR supplement daily on an empty stomach over 8 weeks.
View Article and Find Full Text PDFJ Environ Manage
December 2024
Centro de Estudos do Ambiente e do Mar (CESAM), Departamento de Biologia Animal, Faculdade de Ciências da Universidade de Lisboa, 1749-016, Lisbon, Portugal.
In a scenario of global wetland loss, rice fields are becoming vital habitats for waterbirds, often offering abundant and predictable food resources. However, the increasing presence of waterbirds in rice fields is exacerbating human-wildlife conflicts, as birds are seen as pests by farmers due to the damage they perceive the birds inflict to the crops. To tackle this situation, farmers use dissuasion methods like propane gas cannons, but its effectiveness in reducing damage is often not quantified.
View Article and Find Full Text PDFJ Food Sci
November 2024
Department of Food Science, Purdue University, West Lafayette, Indiana, USA.
Pea protein is one potential environmentally sustainable way of recreating the functionality of eggs in coatings for baked goods. These coatings are commonly applied to enhance visual properties of baked goods that consumers desire, especially color and gloss. This project used a simplified pie crust formulation (flour, shortening, and water) as a model baked good system to investigate color and gloss properties of pea protein coatings comprising three pea protein glycerol ratios, prepared at 2 pH values, and applied at three different weights, baked for either 15 or 30 min.
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