Cute Hamster Pictures

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Cute Hamster Pictures Biography
Hamsters are omnivores. Although they can survive on a diet of exclusively commercial hamster food, other items, such as vegetables, fruits, seeds, and nuts, can be given, but these should be removed before they become rotten. Hamsters in the Middle East have been known to hunt in packs to find insects for food.[11] Hamsters are hindgut fermenters and must eat their own feces (coprophagy) to recover nutrients digested in the hindgut, but not absorbed.[1]
Behavior
A behavioral characteristic of hamsters is food hoarding. They carry food in their spacious cheek pouches to their underground storage chambers. When full, the cheeks can make their heads double, or even triple in size.[1]
Most hamsters are strictly solitary. If housed together, acute and chronic stress may occur,[5] and they may fight fiercely, sometimes fatally. Some dwarf hamster species may tolerate conspecifics. Russian hamsters form close, monogamous bonds with their mates, and if separated, they may become very depressed. This happens especially in males. Males will become inactive, eat more, and even show some behavioral changes similar to some types of depression in humans.[citation needed] This can even cause obesity in the hamster.
Chronobiology
Evidence conflicts as to whether hamsters are crepuscular or nocturnal. Khunen writes, "Hamsters are nocturnal rodents who [sic] are active during the night...",[5] but others have written that because hamsters live underground during most of the day, only leaving their burrows about an hour before sundown and then returning when it gets dark, their behavior is primarily crepuscular.[citation needed] Fritzsche indicated although some species have been observed to show more nocturnal activity than others, they are all primarily crepuscular.[4]
Wild Syrian hamsters are true hibernators and allow their body temperature to fall close to ambient temperature (but not below 20°C). This kind of thermoregulation diminishes the metabolic rate to about 5% and helps the animal to considerably reduce the need for food during the winter.[5] Hamsters may not hibernate per se, but instead reduce the rate of a number of physiological systems, such as breathing and heart rate, for short periods of time. These periods of torpor (defined as "a state of mental or physical inactivity or insensibility"[12]) can last up 10 days.[citation needed]
Burrowing behavior
All hamsters are excellent diggers, constructing burrows with one or more entrances, with galleries connected to chambers for nesting, food storage, and other activities.[1] They use their fore- and hindlegs, as well as their snouts and teeth, for digging. In the wild, the burrow buffers extreme ambient temperatures, offers relatively stable climatic conditions, and protects against predators. Syrian hamsters dig their burrows generally at a depth of 0.7 m.[13] A burrow includes a steep entrance pipe (4–5 cm in diameter), a nesting and a hoarding chamber and a blind-ending branch for urination. Laboratory hamsters have not lost their ability to dig burrows; in fact, they will do this with great vigor and skill if they are provided with the appropriate substrate.[5]
Wild hamsters will also appropriate tunnels made by other mammals; the Djungarian hamster, for instance, uses paths and burrows of the pika.[citation needed]
Reproduction
A mother Syrian hamster with pups under one week old
Hamsters become fertile at different ages depending on their species. Both Syrian and Russian hamsters mature quickly and can begin reproducing at a young age (4–5 wk), whereas Chinese hamsters will usually begin reproducing at two to three months of age, and Roborovskis at three to four months of age. The female’s reproductive life lasts about 18 months, but male hamsters remain fertile much longer. Females are in estrus about every four days, which is indicated by a reddening of genital areas, a musky smell, and a hissing, squeaking vocalisation she will emit if she believes a male is nearby.[3]
When seen from above, a sexually mature female hamster has a trim tail line; a male's tail line bulges on both sides. This might not be very visible in all species. Male hamsters typically have very large testes in relation to their body size. Before sexual maturity occurs, it is more difficult to determine a young hamster's sex. When examined, female hamsters have their anal and genital openings close together, whereas males have these two holes farther apart (the penis is usually withdrawn into the coat and thus appears as a hole or pink pimple

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Hamster Pictures Biography

Cute Pig Pictures

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Cute Pig Pictures Biography
Pig slaughter is the work of slaughtering domestic pigs which is both a common economic activity as well as a traditional feast in some European countries.Pig slaughter is a necessary activity to obtain pig meat - pork. It regularly happens as part of traditional and intensive pig farming.
Pigs are slaughtered at different ages. Generally they can be divided into piglets, which are 1.5 to 3 months old; the fattening pigs, intended for pork and bacon, which are 4 months to one year old; and finally the older pigs, such as sows (female pigs) and boars (uncastrated male pigs). The meat obtained from piglets is subdivided into more meaty or more fatty, determined by the thickness of bacon. Male hogs are usually castrated a month before slaughter. Their meat quality is determined on the mass of halves and the thickness of bacon on the back.
Transport of pigs to slaughter and all the other procedures and circumstances leading up to the actual act of stunning and killing the pig are in modern times carefully arranged in order to avoid excessive suffering of animals, which both has a humane rationale as well as helping provide for a higher quality of meat.[1][2]
Before slaughter, pigs are first rendered unconscious using one of the following means: stunning using electric current applied with electrodes, or stunning using captive bolt pistol, or inhalation of CO2. They are then hoisted on a rail, after which they are exsanguinated, usually via the carotid artery and the jugular vein. After the blood is gone, the carcass is drenched in hot water in a device called a pig scalder which helps in the removal of hair, which is subsequently completed by using scissor-like devices and then if necessary with a torch.
The pig is then eviscerated, the head is usually removed, and the body is cut into two halves. The remaining halves are washed to remove any remaining blood, bacteria or remains of bone, and then cooled down in order to help with the process of cutting and deboning.
In the European Union, the Regulation (EC) of the European Parliament and of the Council No. 852/2004, 853/2004 and 854/2004 cover various aspects of hygiene of foodstuffs that includes pig slaughter.[3][4][5]
[edit]European tradition
The process of making a sausage in a traditional Hungarian household
Pig slaughter is a tradition known in numerous European countries: Croatia (see below), Serbia (see below), Hungary (disznóvágás), Poland (świniobicie), the Czech Republic (zabijačka), Slovakia (zabíjačka), Greece, Italy (maialata), Moldova, Romania (tăiatul porcului, Ignat), Slovenia (koline), Portugal (matança), Spain (matanza), Ukraine and others.
The family hog pens have also existed in the United States on small family farms up to and including the early 1900s, but in modern times it's practically obsolete.
[edit]Traditional autumn activity
The slaughter traditionally takes place in the autumn and early winter, and the timing has several practical considerations.[6] It can start as soon as it gets cold, as the cold is required as a natural method of preserving the relatively large quantities of meat during the butchering.[7] Yet, because people often do the work in the open, it is preferable that the temperatures aren't too much below freezing during this time, hence the slaughter rarely extends into winter. Also, slaughter activities typically need to produce results before the Christmas season, to provide for the festive cuisine.
In the past, this was also the only time of the year when people could afford to eat larger amounts of meat.[7] In modern times, almost any family in Europe that is so inclined can afford to slaughter, yet there is also an abundance of pre-processed meat in the shops, so the traditional method of slaughtering is becoming more and more of a folk custom rather than a necessity.
The slaughter requires numerous preparations, including troughs,[7] large quantities of boiling water, large wooden barrels for storing meat, pots, sharp knives,[7] and in modern times also artificial intestines (hoses for various sausages).
Historically, butchering was a trade passed from father to son.[7] Today the initial slaughter is normally performed by a professional butcher.[6] After that, the meat is butchered by laymen, and the process is accompanied by various local rituals.[7]
[edit]Act of slaughter and the butchering of carcass
Stirring of blood in order to prevent its coagulation. Collected blood will be further used. (Moravia, Czech republic)
Traditionally, the pig is slaughtered with a knife and then put in a wooden or a metal trough and showered with boiling water to remove the hair. The pig is then removed from the trough and any remaining hair is removed with a knife or a razor,[7] and then it is again washed with boiling water.
Today, the animal is rendered unconscious by electrical or carbon dioxide stunning and then immediately bled by cutting the throat.[6] For quality reasons, mechanical means of stunning such as a captive bolt pistol are not recommended.[6][8]
Then, the pig's intestines are removed. These days, the pig can also be obtained as a half (Croatian: polovica or polutka), without intestines or blood.
In modern times, because of the danger of Trichinosis, people in some countries are required to have critical parts of the fresh meat tested by a veterinarian before any further contact with potentially infected meat.[9]
Very sharp knives and a cleaver are required for butchering. The carcass is cut into hams, shoulders, bacon sides, pork bellys, ham hocks, loins, pork chops, and other cuts of lesser importance.
[edit]Processing of animal parts
After it's cut into pieces, the meat from the animal is then processed further into edible products.
The buttocks are salted and pressed in order to eventually produce ham. The ribcage meat is salted and smoked in order to get bacon.[6] Salt is rubbed thoroughly into each piece of meat and all surfaces are covered. Some formulas also include lots of black pepper. The bulk of the meat is cut and ground to produce various sausages, which are traditionally wrapped into the intestines of various sizes.[6]
The bulk of the fat is cut into small pieces. Some of it is fried to produce cracklings. Lard is made by rendering - heating fragments of fat in a large iron pot over a fire until it is reduced to simmering grease which congeals when cooled.[6] Lard is then stored in lard tins with tin covers. The typical tins in the US are five gallons.
The intestines are stripped by drawing them through a clenched fist. They are then washed, cut into short pieces, and fried to make chitlins.
The various "leftovers" are put into various forms of headcheese jelly, etc. Most parts of the pig are used in this traditional process, even parts of the skin that would normally be thrown away are preserved to be cooked with beans.
The smoke house is essential for the preservation and long term storage of hams, shoulders, bacon sides, and pork bellies. The meat is hung on racks and hooks in the smokehouse; and later smoked. Fragrant hardwood, such as hickory, beech, or cherry is allowed to smolder slowly in a pit below the hanging meat. This gives added flavor and color to the meat as well as serving to dry cure the pork.

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pig Pictures Biography

Cute Pictures Of Baby Turtles

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Cute Pictures Of Baby Turtles Biography
As mentioned above, the outer layer of the shell is part of the skin; each scute (or plate) on the shell corresponds to a single modified scale. The remainder of the skin is composed of skin with much smaller scales, similar to the skin of other reptiles. Turtles do not molt their skins all at once, as snakes do, but continuously, in small pieces. When turtles are kept in aquaria, small sheets of dead skin can be seen in the water (often appearing to be a thin piece of plastic) having been sloughed off when the animals deliberately rub themselves against a piece of wood or stone. Tortoises also shed skin, but dead skin is allowed to accumulate into thick knobs and plates that provide protection to parts of the body outside the shell.
By counting the rings formed by the stack of smaller, older scutes on top of the larger, newer ones, it is possible to estimate the age of a turtle, if one knows how many scutes are produced in a year.[10] This method is not very accurate, partly because growth rate is not constant, but also because some of the scutes eventually fall away from the shell.
Limbs
Terrestrial tortoises have short, sturdy feet. Tortoises are famous for moving slowly, in part because of their heavy, cumbersome shells, which restrict stride length.
Amphibious turtles normally have limbs similar to those of tortoises, except the feet are webbed and often have long claws. These turtles swim using all four feet in a way similar to the dog paddle, with the feet on the left and right side of the body alternately providing thrust. Large turtles tend to swim less than smaller ones, and the very big species, such as alligator snapping turtles, hardly swim at all, preferring to walk along the bottom of the river or lake. As well as webbed feet, turtles have very long claws, used to help them clamber onto riverbanks and floating logs upon which they bask. Male turtles tend to have particularly long claws, and these appear to be used to stimulate the female while mating. While most turtles have webbed feet, some, such as the pig-nosed turtle, have true flippers, with the digits being fused into paddles and the claws being relatively small. These species swim in the same way as sea turtles do (see below).
Sea turtles are almost entirely aquatic and have flippers instead of feet. Sea turtles fly through the water, using the up-and-down motion of the front flippers to generate thrust; the back feet are not used for propulsion, but may be used as rudders for steering. Compared with freshwater turtles, sea turtles have very limited mobility on land, and apart from the dash from the nest to the sea as hatchlings, male sea turtles normally never leave the sea. Females must come back onto land to lay eggs. They move very slowly and laboriously, dragging themselves forwards with their flippers.
Although many turtles spend large amounts of their lives underwater, all turtles and tortoises breathe air, and must surface at regular intervals to refill their lungs. They can also spend much of their lives on dry land. Aquatic respiration in Australian freshwater turtles is currently being studied. Some species have large cloacal cavities that are lined with many finger-like projections. These projections, called papillae, have a rich blood supply, and increase the surface area of the cloaca. The turtles can take up dissolved oxygen from the water using these papillae, in much the same way that fish use gills to respire.[11]
Like other reptiles, turtles lay eggs which are slightly soft and leathery. The eggs of the largest species are spherical, while the eggs of the rest are elongated. Their albumen is white and contains a different protein from bird eggs, such that it will not coagulate when cooked. Turtle eggs prepared to eat consist mainly of yolk. In some species, temperature determines whether an egg develops into a male or a female: a higher temperature causes a female, a lower temperature causes a male. Large numbers of eggs are deposited in holes dug into mud or sand. They are then covered and left to incubate by themselves. When the turtles hatch, they squirm their way to the surface and head toward the water. There are no known species in which the mother cares for the young.
Sea turtles lay their eggs on dry, sandy beaches. Immature sea turtles are not cared for by the adults. Turtles can take many years to reach breeding age, and in many cases breed every few years rather than annually.
Researchers have recently discovered a turtle’s organs do not gradually break down or become less efficient over time, unlike most other animals. It was found that the liver, lungs, and kidneys of a centenarian turtle are virtually indistinguishable from those of its immature counterpart. This has inspired genetic researchers to begin examining the turtle genome for longevity genes.

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Pictures Of Baby Turtles Biography

Cute Images

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Cute Images Biography
In imaging science, image processing is any form of signal processing for which the input is an image, such as a photograph or video frame; the output of image processing may be either an image or a set of characteristics or parameters related to the image. Most image-processing techniques involve treating the image as a two-dimensional signal and applying standard signal-processing techniques to it.
Image processing usually refers to digital image processing, but optical and analog image processing also are possible. This article is about general techniques that apply to all of them. The acquisition of images (producing the input image in the first place) is referred to as imaging.
Image Processing
Image processing is referred to processing of a 2D picture by a computer. Basic definitions:
An image defined in the “real world” is considered to be a function of two real variables, for example, a(x,y) with a as the amplitude (e.g. brightness) of the image at the real coordinate position (x,y).
Modern digital technology has made it possible to manipulate multi-dimensional signals with systems that range from simple digital circuits to advanced parallel computers. The goal of this manipulation can be divided into three categories:
   Image Processing    (image in -> image out)
   Image Analysis      (image in -> measurements out)
   Image Understanding (image in -> high-level description out)
An image may be considered to contain sub-images sometimes referred to as regions-of-interest, ROIs, or simply regions. This concept reflects the fact that images frequently contain collections of objects each of which can be the basis for a region. In a sophisticated image processing system it should be possible to apply specific image processing operations to selected regions. Thus one part of an image (region) might be processed to suppress motion blur while another part might be processed to improve color rendition. Sequence of image processing:
The most requirements for image processing of images is that the images be available in digitized form, that is, arrays of finite length binary words. For digitization, the given Image is sampled on a discrete grid and each sample or pixel is quantized using a finite number of bits. The digitized image is processed by a computer. To display a digital image, it is first converted into analog signal, which is scanned onto a display.
Closely related to image processing are computer graphics and computer vision. In computer graphics, images are manually made from physical models of objects, environments, and lighting, instead of being acquired (via imaging devices such as cameras) from natural scenes, as in most animated movies. Computer vision, on the other hand, is often considered high-level image processing out of which a machine/computer/software intends to decipher the physical contents of an image or a sequence of images (e.g., videos or 3D full-body magnetic resonance scans).
In modern sciences and technologies, images also gain much broader scopes due to the ever growing importance of scientific visualization (of often large-scale complex scientific/experimental data). Examples include microarray data in genetic research, or real-time multi-asset portfolio trading in finance.
Before going to processing an image, it is converted into a digital form. Digitization includes sampling of image and quantization of sampled values. After converting the image into bit information, processing is performed. This processing technique may be, Image enhancement, Image reconstruction, and Image compression
Image enhancement:
It refers to accentuation, or sharpening, of image features such as boundaries, or contrast to make a graphic display more useful for display & analysis. This process does not increase the inherent information content in data. It includes gray level & contrast manipulation, noise reduction, edge crispening and sharpening, filtering, interpolation and magnification, pseudo coloring, and so on.
Image restoration:
It is concerned with filtering the observed image to minimize the effect of degradations. Effectiveness of image restoration depends on the extent and accuracy of the knowledge of degradation process as well as on filter design. Image restoration differs from image enhancement in that the latter is concerned with more extraction or accentuation of image features.
Image compression:
It is concerned with minimizing the no of bits required to represent an image. Application of compression are in broadcast TV, remote sensing via satellite, military communication via aircraft, radar, teleconferencing, facsimile transmission, for educational & business documents , medical images that arise in computer tomography, magnetic resonance imaging and digital radiology, motion , pictures ,satellite images, weather maps, geological surveys and so on.

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Cute Images Biography

Cute Images Biography

Cute Images Biography

Cute Images Biography

Cute Images Biography

Cute Images Biography

Cute Images Biography

Cute Images Biography

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Cute Images Biography

Cute Photos

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Cute Photos Biography
Photography is the art, science, and practice of creating durable images by recording light or other electromagnetic radiation, either chemically by means of a light-sensitive material such as photographic film, or electronically by means of an image sensor.[1] Typically, a lens is used to focus the light reflected or emitted from objects into a real image on the light-sensitive surface inside a camera during a timed exposure. The result in an electronic image sensor is an electrical charge at each pixel, which is electronically processed and stored in a digital image file for subsequent display or processing.
The result in a photographic emulsion is an invisible latent image, which is later chemically developed into a visible image, either negative or positive depending on the purpose of the photographic material and the method of processing. A negative image on film is traditionally used to photographically create a positive image on a paper base, known as a print, either by using an enlarger or by contact printing.
Photography has many uses for business, science, manufacturing (e.g. photolithography), art, recreational purposes, and mass communication.Invented in the first decades of the 19th century, photography (by way of the camera) seemed able to capture more detail and information than traditional mediums, such as painting and sculpting.[16] Photography as a usable process goes back to the 1820s with the development of chemical photography. The first permanent photoetching was an image produced in 1822[7] by the French inventor Nicéphore Niépce, but it was destroyed by a later attempt to duplicate it.[7] Niépce was successful again in 1825. He made the first permanent photograph from nature (his View from the Window at Le Gras) with a camera obscura in 1826.[17]
Because his photographs took so long to expose (eight hours), he sought to find a new process. Working in conjunction with Louis Daguerre, they experimented with silver compounds based on a Johann Heinrich Schultz discovery in 1816 that a silver and chalk mixture darkens when exposed to light. Niépce died in 1833, but Daguerre continued the work, eventually culminating with the development of the daguerreotype in 1837. Daguerre took the first ever photo of a person in 1838 when, while taking a daguerreotype of a Paris street, a pedestrian stopped for a shoe shine, long enough to be captured by the long exposure (several minutes). Eventually, France agreed to pay Daguerre a pension for his formula, in exchange for his promise to announce his discovery to the world as the gift of France, which he did in 1839.
A latticed window in Lacock Abbey, England, photographed by William Fox Talbot in 1835. Shown here in positive form, this is the oldest known extant photographic negative made in a camera.
Meanwhile, Hercules Florence had already created a very similar process in 1832 in Brazil, naming it Photographie, and English inventor William Fox Talbot had earlier discovered another means to fix a silver process image but had kept it secret. After reading about Daguerre's invention, Talbot refined his process so that portraits were made readily available to the masses. By 1840, Talbot had invented the calotype process, which creates negative images.[18] Talbot's famous 1835 print of the Oriel window in Lacock Abbey is the oldest known negative in existence.[19][20]
John Herschel made many contributions to the new methods. He invented the cyanotype process, now familiar as the "blueprint". He was the first to use the terms "photography", "negative" and "positive". He discovered sodium thiosulphate solution to be a solvent of silver halides in 1819, and informed Talbot and Daguerre of his discovery in 1839 that it could be used to "fix" pictures and make them permanent. He made the first glass negative in late 1839.
Mid-19th-century "Brady stand" photo model's armrest table, meant to keep portrait models still during long exposure times (studio equipment nicknamed after the famed US photographer, Mathew Brady).
In March 1851, Frederick Scott Archer published his findings in "The Chemist" on the wet plate collodion process. This became the most widely used process between 1852 and the late 1860s when the dry plate was introduced. There are three subsets to the collodion process; the Ambrotype (positive image on glass), the Ferrotype or Tintype (positive image on metal) and the negative which was printed on albumen or salt paper.
Many advances in photographic glass plates and printing were made in through the 19th century. In 1884, the brilliant George Eastman developed the technology of film to replace photographic plates, leading to the technology used by film cameras today.
In 1908 Gabriel Lippmann won the Nobel Laureate in Physics for his method of reproducing colors photographically based on the phenomenon of interference, also known as the Lippmann plate.
[edit]Black-and-white
See also: Monochrome photography
All photography was originally monochrome, or black-and-white. Even after color film was readily available, black-and-white photography continued to dominate for decades, due to its lower cost and its "classic" photographic look. It is important to note that some monochromatic pictures are not always pure blacks and whites, but also contain other hues depending on the process. The cyanotype process produces an image composed of blue tones. The albumen process, first used more than 150 years ago, produces brown tones.
Many photographers continue to produce some monochrome images, often because of the established archival permanence of well processed silver halide based materials. Some full color digital images are processed using a variety of techniques to create black and whites, and some manufacturers produce digital cameras that exclusively shoot monochrome.
[edit]Color
Main article: Color photography
Early color photograph taken by Prokudin-Gorskii (1915).
A photographic darkroom with safelight
Leica-II, one of the first 135 film cameras
Color photography was explored beginning in the mid-19th century. Early experiments in color required extremely long exposures (hours or days for camera images) and could not "fix" the photograph to prevent the color from quickly fading when exposed to white light.
The first permanent color photograph was taken in 1861 using the three-color-separation principle first published by physicist James Clerk Maxwell in 1855. Maxwell's idea was to take three separate black-and-white photographs through red, green and blue filters. This provides the photographer with the three basic channels required to recreate a color image.
Transparent prints of the images could be projected through similar color filters and superimposed on the projection screen, an additive method of color reproduction. A color print on paper could be produced by superimposing carbon prints of the three images made in their complementary colors, a subtractive method of color reproduction pioneered by Louis Ducos du Hauron in the late 1860s.
Russian photographer Sergei Mikhailovich Prokudin-Gorskii made extensive use of this color separation technique, employing a special camera which successively exposed the three color-filtered images on different parts of an oblong plate. Because his exposures were not simultaneous, unsteady subjects exhibited color "fringes" or, if rapidly moving through the scene, appeared as brightly colored ghosts in the resulting projected or printed images.
The development of color photography was hindered by the limited sensitivity of early photographic materials, which were mostly sensitive to blue, only slightly sensitive to green, and virtually insensitive to red. The discovery of dye sensitization by photochemist Hermann Vogel in 1873 suddenly made it possible to add sensitivity to green, yellow and even red. Improved color sensitizers and ongoing improvements in the overall sensitivity of emulsions steadily reduced the once-prohibitive long exposure times required for color, bringing it ever closer to commercial viability.
Autochrome, the first commercially successful color process, was introduced by the Lumière brothers in 1907. Autochrome plates incorporated a mosaic color filter layer made of dyed grains of potato starch, which allowed the three color components to be recorded as adjacent microscopic image fragments. After an Autochrome plate was reversal processed to produce a positive transparency, the starch grains served to illuminate each fragment with the correct color and the tiny colored points blended together in the eye, synthesizing the color of the subject by the additive method. Autochrome plates were one of several varieties of additive color screen plates and films marketed between the 1890s and the 1950s.
Kodachrome, the first modern "integral tripack" (or "monopack") color film, was introduced by Kodak in 1935. It captured the three color components in a multilayer emulsion. One layer was sensitized to record the red-dominated part of the spectrum, another layer recorded only the green part and a third recorded only the blue. Without special film processing, the result would simply be three superimposed black-and-white images, but complementary cyan, magenta, and yellow dye images were created in those layers by adding color couplers during a complex processing procedure.
Agfa's similarly structured Agfacolor Neu was introduced in 1936. Unlike Kodachrome, the color couplers in Agfacolor Neu were incorporated into the emulsion layers during manufacture, which greatly simplified the processing. Currently available color films still employ a multilayer emulsion and the same principles, most closely resembling Agfa's product.
Instant color film, used in a special camera which yielded a unique finished color print only a minute or two after the exposure, was introduced by Polaroid in 1963.
Color photography may form images as positive transparencies, which can be used in a slide projector, or as color negatives intended for use in creating positive color enlargements on specially coated paper. The latter is now the most common form of film (non-digital) color photography owing to the introduction of automated photo printing equipment.

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Cute Photos Biography