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Color variations can be measured with reference to a standard color scale. Two examples of standard color scales for natural water bodies are the Forel-Ule scale and the Platinum-Cobalt scale. For example, slight discoloration is measured against the Platinum-Cobalt scale in Hazen units (HU). [12] The color of a water sample can be reported as:
Ocean color data is a key tool for research into how marine ecosystems respond to climate change and anthropogenic perturbations. [29] One of the biggest challenges for ocean color remote sensing is atmospheric correction, or removing the color signal of the atmospheric haze and clouds to focus on the color signal of the ocean water. [30]
The yellowish water of Yellow River flows into this sea. The water contains sand and silt in great quantities, which contribute to the yellowish color of the sea. [citation needed] Chinese culture used a fifth cardinal direction besides East, South, West and North. The fifth one is the Middle or Center, symbolized by the color yellow. [2]
In other words, as light passes through a greater distance of water color is selectively absorbed by the water. Color absorption is also affected by turbidity of the water and dissolved material. Water preferentially absorbs red light, and to a lesser extent, yellow, green and violet light, so the color that is least absorbed by water is blue ...
The color that is seen by our eyes is that of the light not absorbed by the reflecting object within a certain wavelength spectrum of visible light. The chromophore indicates a region in the molecule where the energy difference between two separate molecular orbitals falls within the range of the visible spectrum (or in informal contexts, the ...
According to a report published by the Water Footprint organization in 2010, a single kilogram of beef requires 15 thousand litres (3.3 × 10 ^ 3 imp gal; 4.0 × 10 ^ 3 US gal) of water; however, the authors also make clear that this is a global average and circumstantial factors determine the amount of water used in beef production.
The bright, vivid colors in the spring are the result of microbial mats of thermophilic bacteria around the edges of the mineral-rich water. The mats produce colors ranging from green to red; the amount of color in the microbial mats depends on the ratio of chlorophyll to carotenoids and on the temperature gradient in the runoff.
On Colors (Greek Περὶ χρωμάτων; Latin De Coloribus) is a treatise attributed to Aristotle [1] but sometimes ascribed to Theophrastus or Strato.The work outlines the theory that all colors (yellow, red, purple, blue, and green) are derived from mixtures of black and white.