I'm always impressed by what can be done with isosurfaces.
And it's even hollow!  :)
Next thing we know, there will be isosurface seeds and that spaghetti stuff...
;)

Thomas makes the point about coloration, and indeed there is usually some
spreading of the green from the stem out onto the surface, as well as the pale,
fish-belly yellow on the underside where it meets the ground.

I think acorn squash are visually determined to be ripe by looking at the
underside and seeing if it's orange.  I've always wondered what causes that
specific change in coloration - only where it's in contact with the soil.

Is this an adaptation of the equations for the isosurface apple?

Post a reply to this message