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Färg i film: Ett arbete om färgers påverkan i film
2015 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
Abstract [en]

The distribution of photographs, pictures and movies are increasing rapidly in the society with the growing use of the digital network. Today, most of the films are in color, and can sometimes be designed with specific underlying color tones. The underlying color may be there by mistake but often it is there for a reason. The main aim of this work has been to use the basis of color theory and impression of colors to investigate how color hue affects the viewer. To investigate colors importance four moving image sequences with a dominating underlying color have been analyzed using text/words. The film sequences have been neutral, i.e. they have not contained any conversation or background music. The analysis was conducted stepwise. The first analysis was expressed as a reading text based on semiotic and the theory of color. Then the text was compared with the findings from two focus groups. Finally, by identifying similarities and combining them a common result was accomplished. The results showed that the two focus groups recognized the dominating colors in the sequences and described feelings and/or experiences like calmness, warmth and boredom depending on the underlying color. The views of the focus groups coincided with my interpretation and all is in good accordance with the literature. It may be concluded from the present study that colors influence the viewer’s feelings and perception of a film sequence.

Place, publisher, year, edition, pages
2015. , 79 p.
Keyword [en]
Social Behaviour Law
Keyword [sv]
Samhälls-, beteendevetenskap, juridik
URN: urn:nbn:se:ltu:diva-49330Local ID: 6b0500cb-b2f0-4c0b-b926-4ceac3d91f4dOAI: diva2:1022677
Subject / course
Student thesis, at least 15 credits
Educational program
Media and Communication Science, bachelor's level
Validerat; 20150103 (global_studentproject_submitter)Available from: 2016-10-04 Created: 2016-10-04Bibliographically approved

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