ham effects produced by photoshop material with sky and cloudy background


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ham effects produced by photoshop material with sky and cloudy background.

This PSD resource includes the following elements:

Blue,Sky,Clouds,White,Fork,Photoshop,Effects,Sausage,Layered,File,Blue sky and white clouds,Produced,Psd material,Source

This vector contains the following main colors: Periwinkle,White,Onahau,Celeste,Cornflower
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Blue wiki:
>For other uses, see Blue (disambiguation) Blue is one of the three primary additive colors; blue light has the shortest wavelength range (about 420-490 nanometers) of the three additive primary colors. The English language commonly uses "blue" to refer to any color from blue to cyan.An example of a blue color in the RGB color space has intensities [0, 0, 255] on a 0 to 255 scale. Blue is the complement of yellow. For this reason, blue 80A filters are used to correct for the excessive redness of tungsten lighting in color photography.Many languages do not have separate terms for blue and green, and in the Swedish language, blå, the modern word for blue, was used to describe black until the early 20th century. The modern English word blue comes from the Middle English, where it began to be used along with bleu, an Old French word of Germanic origin (possibly Old High German blao, "shining"). A Scots and Scottish English word for "blue" is blae, from the Middle English bla ("dark blue", from the Old English blæd). See more at Wikipedia.org...

ham wiki:
>For other uses, see Ham (disambiguation). Technically, ham is the thigh and buttock of any animal that is slaughtered for meat, but the term is usually restricted to a cut of pork, the haunch of a pig or boar. Although it can be cooked and served fresh, most ham is cured in some fashion.Ham can either be dry-cured or wet-cured. A dry-cured ham has been rubbed in a mixture containing salt and a variety of other ingredients. Most usually some proportion of sodium nitrate and sodium nitrite. Sugar is common in many dry cures in the United States. This is followed by a period of drying and aging. A wet-cured ham has been cured with a brine, either by immersion or injection. The division between wet and dry cure is not always hard-and-fast as some ham curing methods begin wet but are followed by dry aging. See more at Wikipedia.org...

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