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aries_burner_809 t1_iro6zza wrote

Reply to comment by lightknight7777 in Why we see few colors after being in direct sunlight? by Oneiros18

Respectfully, none of these statements after the first sentence is correct. When going from dark to very bright, it takes the iris and, to some extent, the retina, some time to adapt. During this time the light will saturate the cones in the retina and thus colors will be washed out. Once adaption is settled, the iris is contracted, and your vision will be especially good, both sharpness and color perception will be optimal. Bright white light is the best for seeing the colors of objects.

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lightknight7777 t1_iroa9ye wrote

But that sounds exactly what I was saying. Where is the disagreement?

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aries_burner_809 t1_iroh1uv wrote

“Contracted irises mean … less precise vision" it means more precise vision. “More white light washes out and fades colors” no it enhances colors after adaptation is settled. The lack of color is due to retina saturation. “because of [more white light’s] higher visibility creating that contrast” this doesn’t make sense. I think you meant brightness not visibility. And I think you meant saturating colors not creating contrast.

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Duros001 t1_irp5q5v wrote

When the cones get over stimulated/saturated with red and green (or should I say when the red cones and green cones get over saturated/stimulated) (after being in the sun out in he garden say) and we come inside and it seems a blue hue, is it a similar nerve impulse “numbing” that we experience when we chew gum? (As in after a while the flavour wears off, but take it out, have a drink of water, then put it back in and chew it the flavour comes back)? I understand one is to protect the nerves (cone situation) am the other is to detect flavours behind overwhelming ones (mint gum), but I wonder if the impulse is blocked at the eye/olfactory, or the brain itself that actually blocks them out?

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