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Diamond color grading chart. Refers to a grading scale for diamonds in the normal color range used by internationally recognized laboratories (GIA, IGI, & GCAL by Sarine for example). The scale ranges from D which is totally colorless to Z which is a pale yellow or brown color.
The fifth clarity factor which is assessed is the color and relief of clarity characteristics. Characteristics that contrast with the surrounding diamond are said to have "relief". The degree to which this color and relief is noticeable affects the clarity grade of the diamond. Colored inclusions invariably show contrast and are more easily seen.
The Gemological Institute of America (GIA) is a nonprofit institute based in Carlsbad, California. It is dedicated to research and education in the field of gemology and the jewelry arts. [ 1 ] Founded in 1931, GIA's mission is to protect buyers and sellers of gemstones by setting and maintaining the standards used to evaluate gemstone quality.
The subsequent FTC restrictions undoubtedly encouraged the establishment of today's GIA color grading system. The new GIA grading system had no place for the effect of fluorescence on color and the desirability of fluorescence in a diamond began to wane in the years that followed. Diamonds with fluorescence were marked down in price.
Also important is a diamond's dispersive power—the ability of the material to split white light into its component spectral colors—which is also relatively high, at 0.044 (as measured from the B-G interval). The flashes of spectral colors—known as fire—are a function of this dispersion, but are, like brilliance, only apparent after cutting.
It is, on the Gemological Institute of America (GIA) color and clarity scales, a D grade (colorless to the highest grade), IF (Internally Flawless, flawless to the second highest grade) diamond (in short: a DIF or a DIF diamond) and the largest DIF ever graded at the GIA; and it is of type IIa (as determined by the Gübelin Gem Lab of Lucerne ...
5. Borden American Cheese Singles. The truth is, so many of these cheeses taste identical. Borden and Harris Teeter are really similar, both lacking any distinct flavors that make them unique or ...
It is advised to check the references for photos of reaction results. [1] Reagent testers might show the colour of the desired substance while not showing a different colour for a more dangerous additive. [2]