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Domain coloring plot of the function f(x) = (x 2 − 1)(x − 2 − i) 2 / x 2 + 2 + 2i , using the structured color function described below. In complex analysis, domain coloring or a color wheel graph is a technique for visualizing complex functions by assigning a color to each point of the complex plane. By assigning points on the ...
Color chips or color samples from a plastic pellet manufacturer that enables customers to evaluate the color range as molded objects to see final effects. A color chart or color reference card is a flat, physical object that has many different color samples present. They can be available as a single-page chart, or in the form of swatchbooks or ...
The ColorChecker Classic chart is a rectangular card measuring about 11 by 8.25 inches (27.9 by 21.0 cm), or in its original incarnation about 13 by 9 inches (33 by 23 cm), an aspect ratio approximately the same as that of 35 mm film. [5]
A color wheel or color circle [1] is an abstract illustrative organization of color hues around a circle, which shows the relationships between primary colors, secondary colors, tertiary colors etc. Some sources use the terms color wheel and color circle interchangeably; [ 2 ] [ 3 ] however, one term or the other may be more prevalent in ...
Chocolate torte with decorated top. A torte (/ ˈ t ɔːr t /; [1] from German: Torte (German pronunciation:), in turn from Latin via Italian: torta) is a rich, usually multilayered, cake that is filled with whipped cream, buttercreams, mousses, jams, or fruit. [2] Ordinarily, the cooled torte is glazed and garnished.
Typically Parisian, called tarte bourdaloue. [citation needed] Pecan pie: United States: Sweet A pie made primarily of corn syrup or molasses and pecan nuts in a pie shell. Pie à la mode: United States Sweet A pie with ice cream on top. Pirog: Russia, Ukraine: Savory or sweet The generic term for pies and pasties in Eastern-Slavic cuisines.
The French word tarte can be translated to mean either pie or tart, as both are mainly the same except a pie usually covers the filling in pastry, while flans and tarts leave it open. [1] While many tarts are also tart, in the sense of sour in taste, this appears to be a coincidence; the etymologies of the two senses of the word are quite separate.