whiteness

　

WordNet

1. lightness or fairness of complexion; "only the whiteness of her cheeks gave any indication of the stress from which she was suffering"

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出典(authority):フリー百科事典『ウィキペディア（Wikipedia）』「2016/11/17 07:10:22」(JST)

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For other uses, see Whiteness (disambiguation).

In colorimetry, whiteness is the degree to which a surface is white. An example of its use might be to quantitatively compare two pieces of paper which appear white viewed individually, but not when juxtaposed.

The International Commission on Illumination describes it in the following terms:

To promote uniformity of practice in the evaluation of whiteness of surface colors, it is recommended that the formulæ for whiteness, W₂ or W₁₀, and for tint, T_w,2 or T_w,10, given below, be used for comparisons of the whiteness of samples evaluated for CIE standard illuminant D65. The application of the formulae is restricted to samples that are called "white" commercially, that do not differ much in color and fluorescence, and that are measured on the same instrument at nearly the same time. Within these restrictions, the formulæ provide relative, but not absolute, evaluations of whiteness, that are adequate for commercial use, when employing measuring instruments having suitable modern and commercially available facilities.

— CIE Publication 15:2004

Calculation

$W_{2}=Y_{2}+800(x_{n,2}-x_{2})+1700(y_{n,2}-y_{2})$

$W_{10}=Y_{10}+800(x_{n,10}-x_{10})+1700(y_{n,10}-y_{10})$

$T_{w,2}=1000(x_{n,2}-x_{2})-650(y_{n,2}-y_{2})$

$T_{w,10}=900(x_{n,10}-x_{10})-650(y_{n,10}-y_{10})$

where

• Y is the Y tristimulus value (relative luminance),
• (x,y) is the chromaticity coordinate in the CIE 1931 color space
• (x_n,y_n) is the chromaticity coordinate of the perfect diffuser (reference white)

The numbers in the subscript indicate the observer: two for the CIE 1931 standard observer and ten for the CIE 1964 standard observer.

Notes

• W increases with whiteness, reaching 100 for the perfect diffuser.
• The tint is green for positive T and red for negative T.
• Equal differences in W may not appear equally different.

See also

• Color temperature

References

• Schanda, János (2007). "Chapter 3: CIE Colorimetry". Colorimetry: Understanding the CIE System. Wiley Interscience. pp. 68–70. ISBN 978-0-470-04904-4. 

External links

• ISO 105-J02:1997 Textiles -- Tests for colour fastness -- Part J02: Instrumental assessment of relative whiteness
• ISO 11475:2004 Paper and board -- Determination of CIE whiteness, D65/10 degrees (outdoor daylight)
• ISO 11476:2000 Paper and board -- Determination of CIE-whiteness, C/2 degree (indoor illumination conditions)
• ISO/AWI 11476 Paper and board -- Determination of CIE-whiteness, C/2 degree (indoor illumination conditions)
• Konica Minolta Sensing: The colour of White
• TAPPI - why the CIE 1931 color space does not work for white paper: COMPARATIVE STUDY OF BRIGHTNESS/WHITENESS USING VARIOUS ANALYTICAL METHODS ON COATED PAPERS CONTAINING COLORANTS Aksoy, Joyce, Fleming, Department of Paper and Printing Science and Engineering, Western Michigan University

English Journal

• Changes in the microbiological and chemical characteristics of white bread during storage in paper packages modified with Ag/TiO2-SiO2, Ag/N-TiO2 or Au/TiO2.

• Peter A1, Mihaly-Cozmuta L2, Mihaly-Cozmuta A3, Nicula C4, Ziemkowska W5, Basiak D6, Danciu V7, Vulpoi A8, Baia L9, Falup A10, Craciun G11, Ciric A12, Begea M13, Kiss C14, Vatuiu D15.
• Food chemistry.Food Chem.2016 Apr 15;197(Pt A):790-8. doi: 10.1016/j.foodchem.2015.11.048. Epub 2015 Nov 12.
• Microbiological and chemical characteristics of white bread during storage in paper-packages modified with Ag/TiO2-SiO2, Ag/N-TiO2 or Au/TiO2 were investigated. The whiteness and the water retention of the modified packages were slightly superior to those exhibited by the reference sample, as the co
• PMID 26617018

• Anti-crease finishing of cotton fabrics based on crosslinking of cellulose with acryloyl malic acid.

• Qi H1, Huang Y1, Ji B1, Sun G2, Qing FL1, Hu C3, Yan K4.
• Carbohydrate polymers.Carbohydr Polym.2016 Jan 1;135:86-93. doi: 10.1016/j.carbpol.2015.08.014. Epub 2015 Aug 13.
• Maleic acid (MA) has been explored to replace formaldehyde-based dimethylol dihydroxy ethylene urea (DMDHEU) for cotton anti-crease finishing. However, the resilience of treated fabrics was not satisfactorily improved. In this study, acryloyl malic acid (AMA) was synthesized and applied on fabrics a
• PMID 26453855

• Influence of succinylation on physicochemical property of yak casein micelles.

• Yang M1, Yang J2, Zhang Y2, Zhang W3.
• Food chemistry.Food Chem.2016 Jan 1;190:836-42. doi: 10.1016/j.foodchem.2015.06.030. Epub 2015 Jun 11.
• Succinylation is a chemical-modification method that affects the physicochemical characteristics and functional properties of proteins. This study assessed the influence of succinylation on the physicochemical properties of yak casein micelles. The results revealed that surface hydrophobicity indice
• PMID 26213046

Japanese Journal

• 空間認識と照明の理解に必要な初期視覚情報－補足実験

• 日本色彩学会誌 40(2), 60-66, 2016
• NAID 130005147228

• 視覚心理・視覚生理-53 視感評価実験に基づく各種白色度式の性能比較

• 照明学会誌 99(12), 668, 2015-12-01
• NAID 110010006694

• P-35 Alkali treatment of stainless steel for orthodontic Applications

• 日本歯科理工学会誌 34(5), 361, 2015-09-15
• NAID 110009985325

Related Links

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