Warm colors

Look through magazines and cut out examples of pictures in warm colors and pictures in cool colors. 

Warm and Cool Colors. Warm colors are red-violet, red, red-orange, orange, yellow-orange, and yellow. Cool colors are yellow-green, green, blue-green, blue, and blue-violet. 

This is a special warm-color paper developer. The image color tends toward red as the dilution is increased or as development time is extended. 

She acted just as refined as whitefolks in the movies and books and she was more beautiful, for none of them could have come near that warm color without looking gray by comparison. 

Dissolve 2 g. of anhydrous sodium carbonate in 50 ml. of water contained in a 400 ml. beaker and add 7 g. of finely powdered crystalline sulphanilic acid (2H2O), warming the mixture gently in order to obtain a clear solution. Add a solution of 2 2 g. of sodium nitrite in 10 ml. of water and then cool the mixture in ice-water until the temperature has fallen to 5°. Now add very slowly (drop by drop) with continual stirring a solution of 8 ml. of concentrated hydrochloric acid in 15 ml. of water do not allow the temperature to rise above 10°. When all the acid has been added, allow the solution to stand in ice-water for 15 minutes to ensure complete diazotisation during this period fine crystals of the internal salt separate from the pink solution. Dissolve 4 ml. of dimethylaniline in a mixture of 4 ml. of concentrated hydrochloric acid and 10 ml. of water, cool the solution in ice-water, and add it slowly to the cold well-stirred diazo solution a pale red coloration is developed. Allow the mixture to stand for 5 minutes and then add slowly with stirring aqueous... 

NH2CONH2 = NH2CONHCONH2 + NH3 Dissolve the solid residue in a few ml. of warm 10% NaOH solution, cool and add i drop of very dilute copper sulphate solution. A purple coloration is obtained. ... 

Mercuric nitrite reaction (Millon s reaction). Dissolve a very small crystal of tyrosine in i ml. of water, add 1-2 drops of mercuric nitrate solution, and I drop of dil. HjSO, and then boil. Cool, add i drop of sodium nitrite solution and warm again a red coloration is obtained. 

Colorations with resorcinol and naphthol. Dissolve about 0-2 g. of resorcinol in I ml. of 30% aqueous NaOH solution, add i ml. of chloroform and warm gently the aqueous layer turns red and shows a slight fluorescence. 

C. Further warming to 65°C forms white iron sulfate monohydrate [17375-41 -6], FeSO H2O, which is stable to 300°C. Strong beating results in decomposition with loss of sulfur dioxide. Solutions of iron(II) sulfate reduce nitrate and nitrite to nitric oxide, whereupon the highly colored [Fe(H20) (N0)] ion is formed. This reaction is the basis of the brown ring text for the quaUtative deterrnination of nitrate or nitrite. 

Coumarone—Indene Kesins. These should be called polyindene resins (17) (see Hydrocarbon resins). They are derived from a close-cut fraction of a coke-oven naphtha free of tar acids and bases. This feedstock, distilling between 178 and 190°C and containing a minimum of 30% indene, is warmed to 35°C and polymeri2ed by a dding 0.7—0.8% of the phenol or acetic acid complex of boron trifluoride as catalyst. With the phenol complex, tar acids need not be completely removed and the yield is better. The reaction is exothermic and the temperature is kept below 120°C. When the reaction is complete, the catalyst is decomposed by using a hot concentrated solution of sodium carbonate. Unreacted naphtha is removed, first with Hve steam and then by vacuum distillation to leave an amber-colored resin. It is poured into trays, allowed to cool, and broken up for sale. 

Identification. When a solution of ferric chloride is added to a cold, saturated vanillin solution, a blue color appears that changes to brown upon warming to 20°C for a few minutes. On cooling, a white to off-white precipitate (dehydrodivanillin) of silky needles is formed. Vanillin can also be identified by the white to slightly yellow precipitate formed by the addition of lead acetate to a cold aqueous solution of vanillin. 

A stable crystalline form for chocolate depends primarily on the method used to cool the fat present in the Hquid chocolate. To avoid the grainy texture and poor color and appearance of improperly cooled chocolate, the chocolate must be tempered or cooled down so as to form cocoa butter seed crystals (31). This is usually accompHshed by cooling the warm (44—50°C) Hquid chocolate in a water jacketed tank, which has a slowly rotating scraper or mixer. As the chocolate cools, the fat begins to soHdify and form seed crystals. Cooling is continued to around 26—29°C, during which time the chocolate becomes more viscous. If not further processed quickly, the chocolate will become too thick to process. 

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