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Concept
Structural coloration
Summary
Structural coloration in animals, and a few plants, is the production of colour by microscopically structured surfaces fine enough to interfere with visible light instead of pigments, although some structural coloration occurs in combination with pigments. For example, peacock tail feathers are pigmented brown, but their microscopic structure makes them also reflect blue, turquoise, and green light, and they are often iridescent.
Structural coloration was first observed by English scientists Robert Hooke and Isaac Newton, and its principle – wave interference – explained by Thomas Young a century later. Young described iridescence as the result of interference between reflections from two or more surfaces of thin films, combined with refraction as light enters and leaves such films. The geometry then determines that at certain angles, the light reflected from both surfaces interferes constructively, while at other angles, the light interferes destructively. Different colours therefore appear at different angles.
In animals such as on the feathers of birds and the scales of butterflies, interference is created by a range of photonic mechanisms, including diffraction gratings, selective mirrors, photonic crystals, crystal fibres, matrices of nanochannels and proteins that can vary their configuration. Some cuts of meat also show structural coloration due to the exposure of the periodic arrangement of the muscular fibres. Many of these photonic mechanisms correspond to elaborate structures visible by electron microscopy. In the few plants that exploit structural coloration, brilliant colours are produced by structures within cells. The most brilliant blue coloration known in any living tissue is found in the marble berries of Pollia condensata, where a spiral structure of cellulose fibrils produces Bragg's law scattering of light. The bright gloss of buttercups is produced by thin-film reflection by the epidermis supplemented by yellow pigmentation, and strong diffuse scattering by a layer of starch cells immediately beneath.
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