Browsing by Subject "Color"
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Item An analysis of color preferences and their relation to purchase choices in interior furnishings(Texas Tech University, 1972-08) Lagarce, MelindaNot availableItem Bear fruit(2016-05) Lawrence, Grace Lee; Stoney, John; Reynolds, Ann MThis Master’s Report is a discussion of the ideas, research, and methods I have developed over the course of my three years of study at the University of Texas at Austin. My work draws from a multiplicity of traditions from classical figurative sculpture, feminism, mid-century modern design, large-scale outdoor fountains, to Victorian crafts. The fountains use neoclassical figurative sculptures of women as a point of departure. The original sculpture is translated through a feminist lens and recreated using fruit, rearranging and displacing gender specific sexualities by replacing otherwise sexualized bodies with representations of pears or a pineapple, among other fruits. Cultural references to these specific fruits, a pear-shaped body or the exoticism and colonialism inferred with a pineapple, are important contextual references in the transmutation from figurative sculpture to fruit fountain. The high relief wall sculptures, smooth body parts monochromed in soft colors, speak to the fragments of classical sculptures while conflating gender cues. They confuse our ability to stereotype as non-binary representations of body. In all, the work mimics moments of bodily intimacy while playfully dealing with reproduction, eroticism, as well as the problematic aspects of the sculptural tradition embedded within the patriarchal system.Item Biochemical and physical factors affecting color characteristics of selected bovine muscles(Texas A&M University, 2004-09-30) McKenna, David RichardNineteen bovine muscles were removed from beef carcasses (n = 9). Muscles were trimmed free of fat, cut into 2.54 cm thick steaks, and were packaged in Styrofoam trays with polyvinylchloride overwrap. Steaks were assigned randomly to a day of retail display (0-, 1-, 2-, 3-, 4-, or 5-d). Steaks were evaluated over the course of retail display for objective measures of discoloration (metmyoglobin, oxymyoglobin, L*-, a*-, and b*-values), reducing ability (metmyoglobin reductase activity, resistance to induced metmyoglobin formation, and nitric oxide metmyoglobin reducing ability), oxygen consumption rate, oxygen penetration depth, myoglobin content, oxidative rancidity, and pH. Muscles were grouped according to objective color measures of discoloration. M. longissimus lumborum, M. longissimus thoracis, M. semitendinosus, and M. tensor fasciae latae were grouped as "high" color stability muscles, M. semimembranosus, M. rectus femoris, and M. vastus lateralis were grouped as "moderate" color stability muscles, M. trapezius, M. gluteus medius, and M. latissimus dorsi were grouped as "intermediate" color stability muscles, M. triceps brachi - long head, M. biceps femoris, M. pectoralis profundus, M. adductor, M. triceps brachi - lateral head, and M. serratus ventralis were grouped as "low" color stability muscles, and M. supraspinatus, M. infraspinatus, and M. psoas major were grouped as "very low" color stability muscles. Generally, muscles of high color stability had high resistance to induced metmyoglobin formation, nitric oxide reducing ability, and oxygen penetration depth and possessed low oxygen consumption rates, myoglobin content, and oxidative rancidity. In contrast, muscles of low color stability had high metmyoglobin reductase activity, oxygen consumption rates, myoglobin content, and oxidative rancidity and low resistance to induced metmyoglobin formation, nitric oxide metmyoglobin reducing ability, and oxygen penetration depth. Data indicate that discoloration differences between muscles are related to the amount of reducing activity relative to the oxygen consumption rate.Item Color fields : what designers need to know about color(2016-08) Witcher, Diana T.; Gorman, Carma; Steiner, Frederick; Schumacher, JadaThe goal of this report is to identify what designers today need to know or understand about color and—consequently—what design educators should be teaching design students about color. While designers use color intuitively like artists, they also use color instrumentally as a means of communication and a medium for creation. Fine arts paint-mixing models of instruction have long dominated color education for designers. While traditional color education holds much value, I propose that today, designers need a more complete understanding, which includes color theory, color systems, color materials and color management. Design educators therefore need to teach more about the practical use of color in practice: color management, color science, color systems and color standards (such as CIE, Pantone, NCS and Munsell) that are used today in design, commerce and industry. I seek to help designers and educators achieve a more comprehensive understanding of color through a series of artifacts designed to illustrate color concepts and through a curated list of existing print and online color resources. These artifacts and resources provide methods for design educators to teach a more contemporary, comprehensive and practice-based understanding of color. The artifacts at the center of this project are didactic toys that demonstrate important concepts in color theory and form a system that illustrates the technical and practical aspects of color as well as an updated framework for understanding color and its production.Item Emotional responses to color and nonverbal language: a survey of emotional responses to color swatches and human poses(Texas Tech University, 2002-05) Stout, Katharine Ann NereauxMy hypothesis is that I will find patterns in responses to the survey that will show a correlation between emotions and specific colors and human body gestures. The specific question that 1 ask is: "Does a correlation exist between color and emotional responses and is there a correlation between human poses and emotional responses?" The null hypothesis is that no connection exists. Data from the survey will either demonstrate my hypothesis or show no connection within the confines of the material analyzed. Frequency Distributation Tables and Bar Graphs will provide a suitable vehicle to analyze the nominal data to see the relationship of the independent variables (i.e., color and pose) by respondents. Chi-square formulations will calculate exact tallies and discover the probabiltiy of occurrence for the null hypothesis. Distribution Tables will organize exact taUies from which percentages will be generated analyzing each color and pose. These percentages will provide the data for the final table that correlates specific emotional response to a color and to a pose.Item Histological, physical, and chemical factors of various lamb muscles(Texas A&M University, 2004-09-30) Tschirhart, Tara ElizabethMuscles (n = 18) were dissected from each side of twenty lamb carcasses. Muscles from the right sides of the carcasses were used to determine weight, length, width, minimum and maximum thickness, objective color measurements, water-holding capacity (WHC), pH, total collagen content, sarcomere length, and fat and moisture content. Muscles from the left sides of the carcasses were aged for seven days and used to determine percent cook loss, and Warner-Bratzler shear force values. The M. teres major was lightest (P < 0.05) in weight and smallest in surface area, while the M. longissimus lumborum was heaviest (P < 0.05) in weight, and the M. serratus ventralis was largest in surface area. M. adductor and M. semimembranosus were found to be the darkest in color (P < 0.05), while the M. latissimus dorsi and M. tensor fasciae latae were the lightest (P < 0.05). M. triceps brachii had the highest WHC and the M. longissimus lumborum the lowest. The M. teres major and M. serratus ventralis had the highest (P < 0.05) pH values. The M. infraspinatus was found to have the highest collagen content (9.00 mg/g) and the M. psoas major revealed the longest sarcomere lengths (3.06 ?m). M. serratus ventralis possessed the highest (P < 0.05) percent fat and the lowest moisture content. M. serratus ventralis had the lowest cook loss (17.1%) and M. supraspinatus had the highest (25.6%). Of the muscles sampled, the M. serratus ventralis was found to have the lowest shear force value (21.8 newtons) and the M. semimembranosus had the highest (42.6 newtons). Based on the findings of these data, it is likely to conclude that certain muscles may be suitable for individual muscle applications while others may not be suitable or may pose certain palatability problems.Item Material matters : color, pattern, cognition, and perception in quilts from the Winedale Collection(2016-05) Neuman, Lydia Gabrielle; Hutchison, Coleman, 1977-; Taylor, RabunAmerican quilts, at their best, have been celebrated for nearly fifty years as masterpieces of unschooled and unintentional modernism, and their mostly female makers cast as implicitly innocent and ignorant. Myth and convention hold that patchwork quilts materialized from scraps of cloth and an unconscious or automatic kind of labor. In fact, quilts issued from deliberate engagement with color and pattern—work that was difficult, intellectual, and often solitary. The ability to handle color and pattern simultaneously and expertly was informed by women’s experience with domestic and industrial textile production, and with the major products of both: woven coverlets and printed cottons, respectively. Through formal analyses of ten quilts from the Winedale Collection at the University of Texas at Austin, I trace a general progression from wholecloth to pieced quilts, illuminating some of the cognitive and perceptual processes that underpinned the production and reception of sophisticated patchwork. The predominance of calico, by the mid-nineteenth-century, provided quiltmakers with plentiful and affordable material in an unprecedented range of color that prompted quilts featuring edge-to-edge geometry. The most striking of these specimens rely for their aesthetic effects on proportion—relative quantities of different colors, and relationships and interactions among them—and especially on anomalies of color and saturation. The fruits of these technological innovations and artistic experiments—the textiles themselves, and the contexts in which they were made, used and seen—evince conceptual links between quilts and architecture, and quilts and landscape, and support an interpretation of quilts as actual and abstract mediators between inside and outside, home and nature. As objects that derived from and impelled complicated acts of imagination, quilts demonstrate not only formidable intellectual and artistic dexterity, but a picture of female domesticity predicated on sensibilities that were anything but conventional.Item Sensory experience and the sensible qualities(2015-05) Cutter, Brian Christopher; Tye, Michael; Pautz, Adam R.; Proops, Ian N; Sainsbury, Richard M; Koons, Robert C; Byrne, Alex; Pruss, AlexanderMy dissertation defends a package of interrelated positions on the metaphysics of the sensible qualities (shape, color, pitch, loudness, flavor, heat, cold, etc.) and sensory experience. It is organized around four questions at the core of philosophical theorizing about the sensible qualities. The first is the question of reductionism: are the sensible qualities reducible to either physical properties (i.e. properties definable in the canonical vocabulary of the physical sciences) or response-dependent properties (e.g. Lockean dispositions to affect perceivers in certain ways)? I put forward novel arguments and refined versions of traditional arguments in support of a negative answer to this question. For at least some of the sensible qualities, including many of those traditionally classified as “secondary qualities,” reductionism is untenable. If I am correct that the sensible qualities are not reducible to physical or response-dependent properties of external objects, the next question arises: do they belong to external objects at all? This is the question of realism. Many philosophers have held that a negative answer to the question of reductionism leads--or should lead--to a negative answer to the question of realism. Against these philosophers, I defend an affirmative answer to the question of realism and respond to arguments from non-reductionism to irrealism. If I am correct that the sensible qualities really belong to external objects but aren’t reducible to any of their physical properties, a third question arises: how are the sensible qualities (especially the so-called “secondary qualities”) related to physical reality? This is the question of integration, a special case of the more general question of how, in Sellars’s terminology, the Manifest Image is related to the Scientific Image. In response to this question, I develop and defend a theory structurally parallel to Russellian monist positions on the mind-body problem. I argue that the Russellian monist framework is actually poorly suited to answer the question it was originally designed to answer--the question of how conscious experience is related to physical reality--but well suited to answer the corresponding question about the sensible (especially secondary) qualities.Item The Heritability of Factors that Influence Tenderness in Beef Cattle(2010-12) Johnson, Paige A.; Miller, Markus F.; Moser, Dan; Thompson, Leslie D.; Johnson, Bradley J.; Jackson, Samuel P.The heritability, phenotypic correlations and genetic correlations of 63 factors were determined in this study. The traits studied (with their heritabilities and standard errors in parenthesis) included: days on feed (1.00 ± 0.116), longissimus muscle area (0.85 ± 0.183), marbling (0.83 ± 0.170), adjusted preliminary yield grade (0.61 ± 0.156), quality grade (0.59 ± 0.148), yield grade (0.56 ± 0.150), preliminary yield grade (0.48 ± 0.143), muscle score (0.44 ± 0.140), 21-day Warner-Bratzler Shear force (0.42 ± 0.148), 3-day initial juiciness (0.42 ± 0.148), hump height (0.40 ± 0.141), 7-day Warner-Bratzler Shear force (0.37 ± 0.147), 7-day initial tenderness (0.37 ± 0.140), 48-hour temperature (0.35 ± 0.121), lean color (0.34 ± 0.122), 14-day sustained tenderness (0.33 ± 0.135), 3-day initial tenderness (0.32 ± 0.131), 3-day sustained tenderness (0. 31 ± 0.129), 7-day sustained tenderness (0.31 ± 0.129), a* (0.29 ± 0.115), 3-hour temperature (0.29 ± 0.114), 14-day initial tenderness (0.28 ± 0.126), 14-day Warner-Bratzler Shear force (0.28 ± 0.121), b* (0.28 ± 0.120), final weight (0.26 ± 0.113), m-calpain (0.24 ± 0.195), 3-day overall mouthfeel (0.24 ± 0.119), 3-day Warner-Bratzler Shear force (0.23 ± 0.114), kidney, pelvic and heart fat (0.23 ± 0.107), temperament (0.23 ± 0.094), 3-day flavor intensity (0.22 ± 0.114), average daily gain (0.22 ± 0.105), 21-day initial tenderness (0.19 ± 0.110), frame score (0.19 ± .097), 21-day beef flavor (0.18 ± 0.110), 14-day overall mouthfeel (0.18 ± 0.107),14-day sustained juiciness (0.18 ± 0.105), μ-calpain (0.17 ± 0.197), 14-day initial juiciness (0.17 ± 0.104), lean firmness (0.17 ± 0.094), 21-day sustained tenderness (0.16 ± 0.108), 48-hour pH (0.16 ± 0.097), hot carcass weight (0.15 ± 0.091), 7-day overall mouthfeel (0.14 ± 0.097), 14-day beef flavor (0.12 ± 0.097), calpastatin (0.11 ± 0.095), 14-day flavor intensity (0.11 ± 0.094), 21-day flavor intensity (0.10 ± 0.087), lean texture (0.10 ± 0.086), initial weight (0.10 ± 0.078), L* (0.09 ± 0.087), 7-day flavor intensity (0.06 ± 0.081), 3-hour pH (0.06 ± 0.073), 3-day sustained juiciness (0.05 ± 0.081), heat ring (0.05 ± 0.061), 21-day overall mouthfeel (0.02 ± 0.076), 3-day beef flavor (0.01 ± 0.072), 7-day sustained juiciness (0.01 ± 0.062), 21-day sustained juiciness (0.00 ± 0.089), 7-day beef flavor (0.00 ± 0.080), sarcomere length (0.00 ± 0.075), 21-day initial juiciness (0.00 ± 0.072) and 7-day initial juiciness (0.00 ± 0.062). Phenotypic correlations and their respective p-values were determined and reported for all 3,969 relationships. Genetic correlations (n = 276) were determined for traits that were heritable including correlations for tenderness traits such as m-calpain activity, calpastatin activity, 48-hour pH, 48-hour carcass temperature, and marbling. Other genetic correlations studied included extensive sensory taste panel traits including 3-, 7- ,14- and 21-day initial tenderness, sustained tenderness, initial juiciness, sustained juiciness, flavor intensity, beef flavor and overall mouthfeel. The genetic correlations of color traits were also determined including Hunter colorimeter readings for a* and b*, as well as, subjective lean color scores. Other carcass traits studied using genetic correlations included lean texture, lean firmness, yield grade, hot carcass weight, and longissimus muscle area. Genetic correlations for 21-day Warner-Bratzler shear force, temperament, breed type and hump height were also determined.