Diamond Color

Measuring the diamond color of colorless (white) diamonds is to measure any inclusion of yellowish or brownish hues. A diamond's value increases as the presence of these tints decreases. Impurities and chemicals in the earth are the cause of the yellow or brown shades; an example of this is the presence of nitrogen - the most common impurity which causes a yellowish discoloration. The Gemological Institute of America (GIA) classifies diamond color on a scale from the highest grade of "D" for colorless diamonds to the lowest grade of "Z" for light yellow diamonds. Flawless white diamonds are extremely rare. Martin Flyer diamonds fall in the near colorless G-H range with VS-SI clarity.

Carat Weight

Carat weight is one criterion for determining a diamond's value. A one-carat diamond is comprised of 100 points; therefore a ½ carat diamond is made up of 50 points and so forth. Carat weight is not the only indication of a diamond's size because a diamond's appearance is also greatly affected by the diamond's cut grade and also the distance in millimeters across the top of the diamond since when a diamond sits in a setting it is from the top that the diamond is viewed. A diamond that is well cut will allow for a maximum sparkle with the largest possible amount of light refraction out of the top.

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