From ccb736c634510b2b096d9c53aefc6d5de304526c Mon Sep 17 00:00:00 2001
From: stephensm <marissastephens@Marissas-MacBook-Pro.local>
Date: Tue, 30 Jul 2013 11:41:29 -0400
Subject: [PATCH] data

---
 data.js | 40 +++++++++++++++++++++++++++++-----------
 1 file changed, 29 insertions(+), 11 deletions(-)

diff --git a/data.js b/data.js
index 5a2258c..40e10a5 100644
--- a/data.js
+++ b/data.js
@@ -1,34 +1,52 @@
-//data taken from Harold McGee's On Food and Cooking
-var tempScale={"steak":
+var tempScale={"Steak":
                 [{'info':'lack of protein denaturization below 40\xB0 C','position':5},
                 {'info':'Myosin breaks down 40-50\xB0 C','position':4},
                 {'info':'Glycogen breaks down 55-60\xB0 C','position':3},
                 {'info':'Myoglobin denatures 60-70\xB0 C','position':2},
                 {'info':'Actin denatures 70-120\xB0 C','position':1},
-                {'info':'Browning reactions occur 120\xB0 C+','position':0}],
-              "fish":
+                {'info':'Browning reactions occur 120+\xB0 C','position':0}],
+              "Tuna":
                 [{'info':'lack of protein denaturization below 40\xB0 C','position':5},
                 {'info':'Myosin breaks down 40-50\xB0 C','position':4},
                 {'info':'Myocommata begins to rupture 50\xB0 C','position':3},
                 {'info':'Myoglobin denatures 60-70\xB0 C','position':2},
                 {'info':'Actin denatures 70\xB0 C','position':1},
-                {'info':'Fibers begin to disintegrate 90\xB0 C+','position':0}]
+                {'info':'Fibers begin to disintegrate 90+\xB0 C+','position':0}],
+			   "Turkey":
+                [{'info':'lack of protein denaturization below 40\xB0 C','position':5},
+                {'info':'Myosin breaks down 40-50\xB0 C','position':4},
+                {'info':'Glycogen breaks down 55-60\xB0 C','position':3},
+                {'info':'Myoglobin denatures 60-70\xB0 C','position':2},
+                {'info':'Actin denatures 70-120\xB0 C','position':1},
+                {'info':'Browning reactions occur 120+\xB0 C','position':0}],
+			   "Tofu":
+                [{'info':'lack of protein denaturization below 40\xB0 C','position':5},
+                {'info':'Myosin breaks down 40-50\xB0 C','position':4},
+                {'info':'Glycogen breaks down 55-60\xB0 C','position':3},
+                {'info':'Myoglobin denatures 60-70\xB0 C','position':2},
+                {'info':'Actin denatures 70-120\xB0 C','position':1},
+                {'info':'Browning reactions occur 120+\xB0 C','position':0}],
+			   
               };
 
 //color
 var color = {
-        "steak":
+        "Steak":
             d3.scale.linear()
             .domain([0,1,5,9,10])
             .range(['#693d34' ,"#F58282","#f52900","#F58282",'#693d34']),
-        "fish":
+        "Tuna":
             d3.scale.linear()
             .domain([0,1,5,9,10])
-            .range(['#693d34' ,"#F58282","#f52900","#F58282",'#693d34']),
-        "turkey":
+            .range(['#692901','#FAEEE6','#FA3491', '#FAEEE6','#692901']),
+        "Turkey":
+            d3.scale.linear()
+            .domain([0,1,5,9,10])
+            .range(['#692901','#FAEEE6','#B56980','#FAEEE6','#692901']),
+        "Tofu":
             d3.scale.linear()
             .domain([0,1,5,9,10])
-            .range(['#693d34' ,"#F58282","#f52900","#F58282",'#693d34'])
+            .range(['#DE843A','#F7DEC8','#F5F2F0','#F7DEC8','#DE843A'])
 };
 //boundaries where color change occurs
-var boundaries= {"steak":[120,70,60,55,40], "fish": [90,70,60,50,40]};
\ No newline at end of file
+var boundaries= {"Steak":[120,70,60,55,40], "Tuna": [90,70,60,50,40],"Turkey":[120,70,60,55,40],"Tuna":[120,70,60,55,40]};
\ No newline at end of file