White roux -is cooked only briefly and should be removed from the heat as soon as it develops a frothy, bubbly appearance. It is used in white sauces, such as béchamel, or in dishes where little or no color is desired Blond roux -is cooked slightly longer than white roux, and should begin to take on a little colors as the flour caramelizes. It is used in ivory-colored, such as véloute, or where a richer flavor is desired. Brown roux -is cooked until it develops a darker color and nutty aroma and flavor. Brown roux is used in brown sauces and dishes where a darker color is desired. It is important to remember that cooking a starch before adding a liquid breaks down the starch granules and prevents gelatinization from occurring. Therefore, because brown roux is cooked longer than white roux, more brown roux s required to thicken a given quantity of liquid.
Nuclear transfer
Things further back will be cooler in color, smaller in general, and less detailed. Things closer will be warmer in color, larger in general, and more detailed. Line and value can be used to create the illusion of depth as well. Make good use of perspective. The use of cast shadows will help it appear as if things are on top of one another. So layers and layers of things casting shadows could work (I have done this before and it can create an amazing illusion of depth).
Details that show tension
art
blue, green, cyan
Red, Green and Blue.
Red, blue and green are the three colours.
Red, Green and Blue.
Red, green and blue.
Red, Green and Blue - varying amounts of brightness are used to create over 65,000,000 colours.
blue, green, cyan
Equal intensities of Red, Green and Blue light will appear white to the eye.
Equal intensities of Red, Green and Blue light will appear white to the eye.
Red, green, and blue
The colours used on a TV or computer monitor are Red, Green, and Blue. Each color has 256 possible values (0 - 255). A value of 255 for each color (R: 255, G: 255, B: 255) would be a mix of every color and therefore be white.
blue, green, cyan