THE COLOR SENSITIVITY OF A COLOR MATCHING RECIPE

The article examines the concepts of the following three quantities: p artial colour sensitivity of a recipe to a particular colorant, colour balance of a recipe, and the over-all colour sensitivity and the rela ted property of colour robustness of a recipe. The way to calculate nu merical estimates of the above quantities is extended from the case of CIE La*b* to the case CMC(l:c) colour difference formula. Results of a few numerical experiments are included for illustration and some po ssible practical consequences are discussed. (C) 1995 John Wiley & Son s, Inc.