Brown in the context of "Maroon (color)"

In color theory, hue is one of the properties (called color appearance parameters) of a color, defined in the CIECAM02 model as "the degree to which a stimulus can be described as similar to or different from stimuli that are described as red, orange, yellow, green, blue, violet," within certain theories of color vision.

Hue can typically be represented quantitatively by a single number, often corresponding to an angular position around a central or neutral point or axis on a color space coordinate diagram (such as a chromaticity diagram) or color wheel, or by its dominant wavelength or by that of its complementary color. The other color appearance parameters are colorfulness, saturation (also known as intensity or chroma), lightness, and brightness. Usually, colors with the same hue are distinguished with adjectives referring to their lightness or colorfulness - for example: "light blue", "pastel blue", "vivid blue", and "cobalt blue". Exceptions include brown, which is a dark orange.

Copper is a reddish brown color that resembles the metal copper.

The first recorded use of copper as a color name in English was in 1594.

A combat uniform, also called a field uniform, battledress, or military fatigues, is a casual uniform used by military, police, fire, and other public uniformed services for everyday fieldwork and duty, as opposed to dress uniforms for formal functions and parades. It generally consists of a jacket, trousers, and shirt or T-shirt, all cut to be looser and more comfortable than more formal uniforms. Combat uniform designs vary by regiment or service branch (e.g. army, navy, air force, marines, etc.). Uniform fabrics often come in camouflage, disruptive patterns, or otherwise olive drab, brown, or khaki monochrome, to approximate the background and make the soldier less conspicuous in the field. In Western dress codes, field uniforms are considered equivalent to civilian casual wear, less formal than service dress uniforms, which are generally for office or staff use, as well as mess dress uniforms and full dress uniforms.

Combat uniforms have existed to some degree in most organized militaries throughout history, with the intent of providing both protection and easy identification. The British Indian Army's Corps of Guides were the first to use drab combat uniforms starting in 1848, when they wore light-brown clothing called "khaki" by Indian troops. The Second Boer War and World War I ended the pre-modern practice of issuing brightly-colored combat uniforms in favor of green, brown, khaki, and grey uniforms that better suited the varied environments of modern warfare. The first proper military camouflage pattern was Italy's telo mimetico, originally designed for half-shelters in 1929. Germany's Wehrmacht began issuing camouflage uniforms to paratroopers during World War II, and by the end of the war, both the Allies and Axis made use of camouflage uniforms for select units, usually special forces. The Cold War and post–Cold War era saw the gradual shift from monochromatic olive and khaki combat uniforms to those using camouflage patterns.

A Brown Betty is a type of teapot, round and with a manganese brown glaze known as Rockingham glaze.

The original teapots came from a red clay that was discovered in the Stoke-on-Trent area of Britain, in 1695. This clay resulted in a ceramic which seemed to retain heat better and so found use as the material for the teapot as early as the seventeenth century. These early pots were tall and shaped more like coffee pots. In the nineteenth century the pots began to take on the more rounded shape of the modern Brown Betty. The Rockingham Glaze was brushed on the pot and allowed to run down the sides, creating a streaky finish as it was fired.

Propolis or bee glue is a resinous mixture that honey bees produce by mixing saliva and beeswax with exudate gathered from tree buds, sap flows, or other botanical sources. It is used as a sealant for unwanted open spaces in the beehive. Propolis is used for small gaps (around 6 mm (1⁄4 in) or less), while gaps larger than the bee space (around 9 mm (3⁄8 in)) are usually filled with burr comb. Its color varies depending on its botanical source, with dark brown as the most common. Propolis is sticky above 19 °C (66 °F), while at lower temperatures, it becomes hard and brittle.

When foraging, worker bees primarily harvest pollen and nectar, while also collecting water and plant resin necessary for the production of propolis. The chemical composition and nature of propolis depend on environmental conditions and harvested resources.

Tan is a pale tone of brown. The name is derived from tannum (oak bark) used in the tanning of leather.

The first documented usage of tan as a color name in English was in the year 1590.

Umber is a natural earth pigment consisting of iron oxide and manganese oxide; it has a brownish color that can vary among shades of yellow, red, and green. Umber is considered one of the oldest pigments known to humans. Umber's advantages are its highly versatile color, warm tone, and quick drying abilities. While some sources indicate that umber's name comes from its geographic origin in Umbria, other scholars suggest that it derives from the Latin word umbra, which means "shadow". The belief that its name derives from the word for shadow is fitting, as the color helps create shadows. The color is primarily produced in Cyprus. Umber is typically mined from open pits or underground mines and ground into a fine powder that is washed to remove impurities. In the 20th century, the rise of synthetic dyes decreased the demand for natural pigments such as umber.

Sepia is a reddish-brown color, named after the rich brown pigment derived from the ink sac of the common cuttlefish Sepia. The word sepia is the Latinized form of the Ancient Greek word σηπία (sēpía), meaning cuttlefish.

Browning is the process of food turning brown due to the chemical reactions that take place within. The process of browning is one of the chemical reactions that take place in food chemistry and represents an interesting research topic regarding health, nutrition, and food technology. Though there are many different ways food chemically changes over time, browning in particular falls into two main categories: enzymatic versus non-enzymatic browning processes.

Browning has many important implications on the food industry relating to nutrition, technology, and economic cost. Researchers are especially interested in studying the control (inhibition) of browning and the different methods that can be employed to maximize this inhibition and ultimately prolong the shelf life of food.