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The brilliant iridescent colors of the peacock's tail feathers are created by structural coloration, as first noted by Isaac Newton and Robert Hooke.. Structural coloration in animals, and a few plants, is the production of colour by microscopically structured surfaces fine enough to interfere with visible light instead of pigments, although some structural coloration occurs in combination ...
Iridescence is also found in plants, animals and many other items. The range of colours of natural iridescent objects can be narrow, for example shifting between two or three colours as the viewing angle changes, [5] [6] An iridescent biofilm on the surface of a fish tank diffracts the reflected light, displaying the entire spectrum of colours ...
The iridescent bark mantis is an active hunter both day and night. Its usual habitat is dead trees (e.g. Vatica rassak), where its prey are likely to be found. [10] While nymphs have been reported on the surface of bark, [8] adult M. splendidus individuals tend to be found underneath the bark, feeding on butterflies, termites, flies, and mainly cockroaches.
Dark meat is used to describe darker-colored flesh. A common example is the lighter-colored meat of poultry (white meat), coming from the breast, as contrasted with darker-colored meat from the legs (dark meat). [6] Certain types of poultry that are sometimes grouped as white meat are red when raw, such as duck and goose.
Some animals are brightly coloured, while others are hard to see. In some species, such as the peafowl, the male has strong patterns, conspicuous colours and is iridescent, while the female is far less visible. There are several separate reasons why animals have evolved colours. Camouflage enables an animal to remain hidden from view.
A chimerical color is an imaginary color that can be seen temporarily by looking steadily at a strong color until some of the cone cells become fatigued, temporarily changing their color sensitivities, and then looking at a markedly different color. The direct trichromatic description of vision cannot explain these colors, which can involve ...
Mature chromatophores are grouped into subclasses based on their colour under white light: xanthophores (yellow), erythrophores (red), iridophores (reflective / iridescent), leucophores (white), melanophores (black/brown), and cyanophores (blue). While most chromatophores contain pigments that absorb specific wavelengths of light, the color of ...
Ground meat is frequently browned before adding other ingredients, as when it is added to casseroles or prepackaged food products like Hamburger Helper, where the final cooking temperature will not be high enough to initiate the Maillard reaction. It is stirred during cooking to break it up and to promote even browning.