tailieunhanh - DEVELOPMENT OF A “STANDARD” TELEVISION CAMERA MODEL IMPLEMENTED IN THE TLCI-2012

To select sample schools, the surveyors first chose schoolswith twelfth grades. Then, for each school containing a twelfth grade, they identified the middle and elementary schools that “fed” their students into the secondary school. If a lower-grade school fed more than 90% of its students into the selected twelfth-grade school, then it was sampled with certainty; other lower-grade schools were sampled in proportion to the share of their students who were fed into the twelfth-grade school. The Coleman data con- tain a school identifier variable unique to each sampled school con- taining a twelfth grade. For students in lower-grade schools, this identifier refers to the sampled twelfth-grade school intowhich the students. | EBU . OPERATING EUROVISION AND EURORADIO TECH 3353 DEVELOPMENT OF A STANDARD TELEVISION CAMERA MODEL IMPLEMENTED IN THE TLCI-2012 Source FTV-LED Geneva November 2012 Page intentionally left blank. This document is paginated for two sided printing Tech 3353 A TLCI-2012 Standard TV Camera Colour Model Contents 1. 2. The Fundamental Measurement 3. General spectrophotometric properties in TV 4. Optical systems in modern 5. Measurements and 6. Towards a Standard Television Camera Colour 7. 8. References . 15 Annex 1

• Báo chí - Truyền thông
• Ripening
• Senescence Process
• Root Produced
• Volatile Secondary
• Metabolites
• Mediating Soil Interactions
• Ethylene on qualitative changes during ripening
• Ripening of mango
• Mango (Mangifera indica L )
• Qualitative changes
• Fruit ripening chamber
• Chemicals on the ripening physiology
• Ripening physiology of fruits
• Ripening physiology
• Shelf life of treated fruits
• Hydrogen sulphide
• Comparative analysis of ripening
• Fruit quality as affected
• Artificial ripening agents
• Proper texture
• Uniform peel colour
• BMC Plant Biology
• Fruit Ripening
• Ripening Inhibitor
• Autocatalytic ethylene
• Phase 1 ripening
• Abscisic acid
• IAA retards tomato ripening
• Tomato fruit ripening
• β xanthophylls
• Vitis vinifera
• Asynchronous ripening
• MYB genes
• Early ripening
• MicroRNA profiling analysis
• Grape berry
• Quantitative RT PCR
• Ripening and postharvest behaviour
• Plant material and growth conditions
• Fruit growth and ripening
• Fruit analysis
• Fruit growth
• Plant material
• Chitosan coating
• Low temperature storage condition
• Ripening behaviour
• Chitosan coated sapota fruits
• Quick ripening causes loosening
• Genome Biology
• DNA methylation
• RNA demethylase
• DNA demethylase SlDML2
• Colorless non ripening
• Leaf senescence
• Phytoene desaturase
• Ger anylgeranyl diphosphate
• Hot pepper
• Carotenoid biosynthesis
• Chlorophyll degradation
• Alphonso mango
• Cushioning material
• During road transportation
• Ripening behavior
• Storage of alphonso mango fruits
• RNA seq
• Ester biosynthesis
• Transcriptional regulation
• Ripening fruit
• Actinidia deliciosa
• Cold storage
• Ethylene biosynthesis
• Gene expression
• Kiwifruit ripening
• 1 Methylcyclopropene
• Protein protein interaction
• Musa acuminata
• Transcriptome analysis
• Unripe fruit tissue
• Banana identifies
• Metabolic networks
• Phenolic compounds
• Ultraviolet radiation
• Vitis vinifera L
• Grapevine berry
• Fatty acid metabolism
• Verdejo grapevine cultivar
• Chloroplastic lipoxygenase
• Hydrogen peroxide
• Oxidative stress
• Singlet oxygen
• Long non coding RNA
• Small ncRNAs
• Chinese jujube
• Ziziphus jujuba
• Non climacteric
• Transcriptome sequencing
• Color value
• Whiteness index
• Color parameters of ghee
• Ripening of cream
• Heat clarification temperature
• Flame seedless
• Fruit quality
• Time of ripening
• Fruit quality of flame seedless grape
• Pre harvest application of hydrogen cyanamide
• Plant Biology
• Sulphur compound
• Durio zibethinus L
• Highly popular fruit
• Essential nutrients