# GIA-DDG 16 Flashcards

1
Q

The slightly curving center of the long side of a pear, marquise, heart, or oval is called what?

A

Belly

2
Q

A dark area across the center of an elongated brilliant cut

A

Bow-Tie

3
Q

A cutting style in which triangular and kite-shaped facets radiate from a gem’s center toward its girdle

A

Brilliant Cut

4
Q

The arrangement of a gem’s facets

A

Cutting Style

5
Q

Any gemstone shape other than round

A

Fancy Cut

6
Q

A faceting style that replaces the large bezel facets at the points of marquises, pears, and hearts with a star and upper girdle facets

A

French Tips

7
Q

A numerical expression of the relationship between the length and width of a fancy cut where the vallue for width is one

A

Length-to-Width ratio

8
Q

A cutting style that combines step-cut and brilliant-cut facets

A

Mixed Cut

9
Q

Outward curve of the pavilion facets of a step-cut diamond

A

Pavilion Bulge

10
Q

A diamond’s overall attractiveness in relation to others of the same shape and cutting style

A

Shape Appeal

11
Q

A cutting style with long, narrow, four-sided facets in rows parallel to the girdle on both the crown and pavilion

A

Step cut

12
Q

On an emerald-cut diamond, very narrow corners should be noted under

A

Proportions, as a shape-appeal factor

13
Q

Where on a fancy-cut diamond might multiple facet reflections make it most difficult to detect clarity characteristics?

A

Point

14
Q

Calculate the length-to-width ratio of the following pear shape:

Length: 7.51 mm

Width: 5.19

A

Divide Length by Width

15
Q

Which of the following appears only on fancy cuts?

A

Keel line

16
Q

On a marquise-shaped, brilliant-cut diamond, pavilian-angle variations can result in

A

a Bow-tie

17
Q

On emerald cuts, differnces in angles of the rows of pavilion facets cause

A

Pavilion Bulge

18
Q

Compared to round brilliants, one difference in the color-grading process for fance-cut diamonds is the

A

Viewing direction

19
Q

Princess cuts are popular in jewelry designs that call for

A

Channel settings

20
Q

The rounded end of a pear-shaped stone is called the

A

21
Q

Excessive pavilion bulge on emerald cuts results in

A

Excess weight

22
Q

The slightly curved, central areas on the sides of some brilliant fancy cuts are called

A

Bellies

23
Q

To calculate the table percentage of a fancy cut, divide the width of the table by the stone’s

A

width

24
Q

When you judge a diamond’s shape appeal, you consider

A

whether or not its shape is graceful and pleasing

25
Q

What’s considered under symmetry when grading a pear-shaped diamond

A

Culet placement