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Such values should ideally be clipped by the find_closest_palette_color() function, rather than clipping the intermediate values, since a subsequent error may bring the value back into range. The pseudocode can result in pixel values exceeding the valid values (such as greater than 255 in 8-bit greyscale images). 8-bit greyscale to 1-bit black-and-white), find_closest_palette_color() may perform just a simple rounding, for example:įind_closest_palette_color(oldpixel) = round(oldpixel / 255) When converting greyscale pixel values from a high to a low bit depth (e.g. Newpixel := find_closest_palette_color(oldpixel) įor each y from top to bottom do for each x from left to right do This works for any approximately linear encoding of pixel values, such as 8-bit integers, 16-bit integers or real numbers in the range. The algorithm described above is in the following pseudocode. In some implementations, the horizontal direction of scan alternates between lines this is called "serpentine scanning" or boustrophedon transform dithering. For optimal dithering, the counting of quantization errors should be in sufficient accuracy to prevent rounding errors from affecting the result. For example, 50% grey data could be dithered as a black-and-white checkerboard pattern. The diffusion coefficients have the property that if the original pixel values are exactly halfway in between the nearest available colors, the dithered result is a checkerboard pattern. Hence, if a number of pixels have been rounded downwards, it becomes more likely that the next pixel is rounded upwards, such that on average, the quantization error is close to zero. Each time, the quantization error is transferred to the neighboring pixels, while not affecting the pixels that already have been quantized. The algorithm scans the image from left to right, top to bottom, quantizing pixel values one by one. The pixel indicated with a star (*) indicates the pixel currently being scanned, and the blank pixels are the previously-scanned pixels. Ice cream’s typically higher air content makes its texture soft and light. Gelato also usually takes its flavors from natural sources ( 3). This denseness allows gelato to pack much more flavor than traditional ice cream. Gelato is much silkier in texture and a bit denser than ice cream. Given that they are both high in sugar and calories, they are meant to be consumed as an occasional treat. Meanwhile, an equal serving of gelato (88 grams) contains about 160 calories and 17 grams of sugar ( 6). A 1/2-cup (78-gram) serving of vanilla ice cream can contain 210 calories and 16 total grams of sugar ( 5). However, it’s worth remembering that both contain a lot of sugar. It also packs more sugar than ice cream does ( 1, 3). On the other hand, gelato typically has a much lower fat content, at around 4–9% fat. However, as much as 25% of the calories in a typical carton of ice cream can come from fat ( 1, 4). The Food and Drug Administration (FDA) defines ice cream as a dairy product with at least 10% of its calories derived from fat. Gelato and ice cream are made a bit differently, and their nutritional profiles reflect this. Ice cream contains more air and fat, while gelato has less air and more milk. There are many different origin stories for both ice cream and gelato. Stabilizers also keep the batter free of large ice crystals, which can be unpleasant to eat ( 1). These help bind the water and fat in the ice cream batter ( 1). Commercial ice cream can also include other stabilizers, such as guar gum. Instead, gelato usually contains more milk ( 1).Įgg yolks can add fat and act as a stabilizer. What’s more, ice cream typically includes egg yolks, whereas gelato rarely will. In addition to containing more air than gelato, ice cream also packs more cream, which translates to a high fat content. Therefore, its volume increases by a large percentage as it’s being made ( 2). Ice cream is churned fast, which folds in lots of air. Gelato has low overrun, whereas ice cream has high overrun ( 2). The overrun is a measure of how much air is added into the ice cream or gelato during production. Next, air is incorporated by churning the mix before freezing it ( 2, 3). Natural or artificial flavors are then folded in. The difference lies in their proportions ( 2, 3).ĭairy (milk, cream, or both) and sugar are combined, mixed evenly, and pasteurized. Gelato and ice cream share three main ingredients - dairy, sugar, and air. Some believe it was first made in Sicily while others believe it originated in Florence. Gelato was first made in Italy, though there is some confusion over where it originated. The first ice cream machine was invented in the mid-19th century ( 2). However, ice cream did not become a popular dessert until the 19th century when technological advances in the dairy industry and refrigeration techniques allowed manufacturers to make and distribute it cheaply and in large quantities. Cream ice, as it was called, graced the dessert bowls of Charles I and his guests in the 17th century ( 2). Ice cream evolved to include dairy from cows and eventually egg yolks, and it became a delicacy reserved for the elite. Later versions of the dessert included fruit, juice, or honey served over fresh mountain snow ( 2). A mix of buffalo milk, flour, and ice was said to be a favorite dessert of King Tang of Shang ( 1, 2). While it’s unknown who invented ice cream, its earliest renditions trace back to ancient China. Gelato and ice cream are creamy, frozen desserts made from ingredients including dairy and sugar. I have experience in handling all aspects of DMV license actions and have represented thousands of clients before the Department of Motor Vehicles. In total, I worked approximately five years at the DMV. And on the top of the spectrum was being called upon to render a legal opinion to the Director of DMV as to a proposed course of action to be taken on a dealer license.Īnd between those two items on the top and the bottom, you could find everything in the DMV. Some small items could be considered revoking “vanity license plates” that had been deemed by the DMV to inappropriate with hidden meaning. I was also intimately involved in developing a new method for prosecuting welfare fraud when it involved a fraudulently obtained driver’s license.Īs a DMV Attorney at DMV, I was called upon litigate from the bottom to the top. I was the lead investigator in a case that defined California Vehicle Code, section 20, which makes it illegal to give false information to the DMV. I was involved in cases involving mass advertising fraud by auto dealers. It was not too long after that time that I found my place in the legal office as an attorney.Īs a former Senior Special Investigator for the DMV, I was intimately involved with many of these prosecutions. Within a short time, I promoted to Senior Special Investigator. I began my career in the DMV as a Special Investigator with the DMV. This certificate was necessary because I was selected to teach classes at the DMV’s Academy for Basic Training of DMV Investigators and DMV’s Academy for Advanced Officer Training. While at DMV, I was sent to Rio Hondo College to obtain a Junior College Teaching Certificate. I later earned my law degree graduating with a Juris Doctorate from Western State University located in Fullerton California. I attend California State University located in Long Beach, California I graduated 1981, with a Bachelor of Science degree in Criminology. |