Colour strength

Dyeings with direct, reactive, sulphur and disperse dyes at pH 5 showed improved colour strength but detailed results were not reported. 

This development has also been necessary because of the increased automation in many colour-using industries. For example, a computer colour match prediction recipe may call for the use of exact amounts of particular pigments and these have to be metered by volume into the machine that shapes the finished article. This simply cannot be done using dry powders, which were at one time the principal products of pigment makers. Dispersions of the component pigments with precise and constant colour strength are essential if large numbers of the finished articles are to be kept within acceptable colour tolerances. 

Finally the aminothiadiazoles have been used to prepare bright red dyes. In particular the dyes derived from 5-substituted 2-amino-l,3,4-thiadiazoles (52) (70GEP2028396) and the 3-substituted 5-amino-l,2,4-thiadiazoles (53) (70GEP2006131) by coupling with dialkyl-anilines are neutral to bluish-reds of outstanding brightness and colour strength. 

Microelectronics and computer programming have allowed the printing processes to be analysed, and sensed remotely so that many of the variables in the printing are monitored, adjusted, and controlled automatically from a console. Such fundamentals as flow of ink from the duct, colour strength, ink viscosity, temperature, and humidity all are monitored and checked against pre-determined limits, so that they can be adjusted to maintain consistency of print quality. 

Salt gives consistency, colour, strength, hardness it makes substances visible and tangible without it, they could not be grasped. It is depicted as follows — [Sol], fiery and watery. 

In the work [33] it is shown that coloured synthetic polymers obtained by chemical modification directly during the process of their production by using aromatic compounds with different functional groups possess not only high colour strength but also high thermal stability. 

When receiving natural colour products from the supplier it is normal to carry out a quality control. The extent of this control will typically depend on the type of colour product, the iirformation available on the certificate of analysis, the expected processing conditions, the finished product and the standard quality control procedures of the food or beverage manufacturer. In some cases the colour strength or colour hue and intensity may be the most relevant parameter. In others the microbiological standard and absence of pathogens is also important. For powder formulations to be used in dry blends, the particle size is... 

Figure 11.104. Colour intensity development the colour strength of a pigment is dependent on time (at a given shear rate in different polymers I or 2 or on shear rate with I — const., polymer 2 being the more viscous polymer. [Reproduced from ref 37 with kind permission of Elsevier.)...

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