• 보존과학연구
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• 통권21호
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• pp.119-143
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• 2000

The pigments composition and structure of the mural painting at Pongjongsa Kuknakjon is discussed. The structure of inner wall is consisited of Paint layer, Ground divided two layers of yellow and white pigments, Support. In case of outer wall, it is consisted of Paint layer, Ground divided three layers of yellow and green pigments, a layer mixed green pigments and paint layer, Support. As a result of compositon analysis of mural painting pigments at Pongjongsa Kuknakjon using Micro-area X-ray diffraction system, the red pigment on inner wall is consisted of Heamatite($Fe_2O_3$), Magnetite($Fe_3O_4$)of deep black pigment, and Chalcocite($Cu_2S$) of light black pigment. The white pigment on outer wall is consisted of Anglesite($PbSO_4$) and Atacamite($Cu_2CI(OH)_3$) of green pigment. We found out that natural pigments painted in the mural painting at Pongjongsa Kuknakjon has kept up its own color for a long time due to using the natural pigment not to artificial synthetic pigment.

• 한국조리학회지
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• 제24권3호
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• pp.113-120
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• 2018

In this study, to enhance the applicability of the black current as a natural pigment and functional material, a jelly was produced by adding 0 %, 3 %, 6 %, 9 %, and 12 % of the black current powder. The pH and moisture content of the black currant jelly decreased with the addition of the black currant powder, while the sweetness($^{\circ}brix%$) of the jelly increased with the addition of the black currant powder. The chromaticity of the jelly was reduced as the black current powder was added, as the L value and b value increased. Texture measurement score in terms of hardness, chewiness and brittleness of groups with 3% and 6% black currant powder were significantly higher when compared to the control group. The contents of total polyphenol, DPPH radical scavenging activity, and NSA radical scavenging activity of groups by the addition of black currant powder were higher than those of control group. The anthocyanin contents increased proportionally with increasing levels of black currant powder. The sensory evaluation scores in terms of after swallowing, appearance, odor, taste, texture, and overall preference of groups with 6% and 9% black currant powder. Also, the anti oxidative activity and anthocyanine pigment in black current powder are highly visible even after the heating process, so it may be helpful to enhance the functionality of jelly by using natural colors that are highly antioxidants in jelly manufacture.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2010년도 춘계 학술대회 제22권1호
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• pp.187-188
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• 2010

교면재포장에 사용되는 VES-LMC에 흑색안료를 첨가하여 현장적용성을 평가한 결과, 안료의 첨가로 인하여 굳지않은 상태에서의 점성 증가, 시인성 증가 및 우수한 작업성을 나타내는 것으로 평가되었다.

• 한국안전학회지
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• 제19권2호
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• pp.104-111
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• 2004

The aim of this study was to investigate the influence of inorganic pigments on the physical properties of cement mortar. For this purpose, the compressive strength and absorption test were carried out on cement mortar imxed with inorganic pigments by changing the proportion of cement mortar, water-cement ratio, and ratio of pigment. The result of this study can be summarized as follows: the compressive strength of colored mortar rapidely increased in red and yellow mortar, as the mix ratio of pigment increased. In case of green and black mortar, however, the compressive strength decresed as the mix ratio incresed. In case of red and yellow mortar, the absorption of colored mortar increased as the mixing ratio increased, if the mean particle diameter of the pigment is small. In case of green and black mortar, the absorption ratio decreased as the mix ratio increased. After investigating the overall physical properties of colored mortar, it was confirmed that the proper mix ratio of pigment securing the properties of colored mortar was below 6% of the weight of the cement to be used.

• 보존과학회지
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• 제35권5호
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• pp.403-415
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• 2019

세조대왕연(충청남도 민속문화재 제14호)은 조선의 7대왕 세조(재위 1455-1468)가 마곡사에 두고 간 것으로 전해지는 가마이다. 세조대왕연의 채색에는 흑색, 백색, 황색, 적색 및 녹색 등 5가지 계열의 색상이 사용되었다. 색도 측정 결과 황색은 자황 채색부와 금칠 채색부에서 명도와 황색도의 차이가 두드러졌으며 적색은 진사로 채색된 지점에서만 적색도가 높게 측정되었다. 광학현미경 관찰, 주사전자현미경 관찰 및 성분 분석을 수행한 결과, 흑색은 먹, 백색은 백토와 연백, 황색은 자황과 합금, 적색은 연단과 주사 및 석간주, 녹색은 녹염동광을 안료로 사용하였다. 박락된 극미량 안료편의 단면을 분석한 결과, 백토와 연백의 순서로 바탕층을 올린 것이 나타났으며 이를 기초로 세조대왕연의 채색기법을 고찰하였다.

• 한국정보디스플레이학회:학술대회논문집
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• 한국정보디스플레이학회 2007년도 7th International Meeting on Information Display 제7권1호
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• pp.969-971
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• 2007

The black/white electronic ink containing high mobility white nano particles and the organic black pigment particles dispersed in dielectric fluid were prepared. A charge control agent affects the electrophoretic zeta potentials of white particle, which show the maximum value in zeta potential. The electronic ink panel fabricated with the charged white particles and the black particles exhibits more than 15:1 contrast ratio at 10V.

• 동아시아식생활학회지
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• 제18권3호
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• pp.361-367
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• 2008

본 연구는 쌀 배아의 활용을 위한 기초 연구로 배아의 성분 특성을 분석하였으며, 산패되기 쉬운 배아의 저장성을 증진시키는 방편으로 흑미 미강 색소 추출물을 1%와 5%로 첨가하여 색소 안정성과 배아 산패에 대한 항산화 효과를 검정하였다. 배아는 미강에 비해 필수아미노산의 함량이 골고루 많이 분포되어 있어 주요한 아미노산 공급원으로 사용될 수 있는 반면, 지질의 함량이 높아 저장 중 유지의 변패가 우려되었다. 흑미찹쌀 미강 색소 추출물은 $4^{\circ}C$의 온도에서 산성상태를 유지할 경우, 9일간의 저장 후에도 비교적 안정한 것으로 나타났다. 배아는 저장 기간이 길어질수록, 저장 온도가 높을수록 산패의 기준이 되는 산가가 증가하는 경향을 보였다. 또한, 배아에 흑미 미강 색소 추출물을 첨가하였을 때, 첨가량이 증가함에 따라 배아의 산패가 감소하는 경향을 나타내었다. 이러한 흑미 미강 색소 추출물의 배아 유지 산패 저하 효과는 저장 기간이 길수록 더 효과적이었다. 따라서 배아를 이용한 건강 기능성 식품 제조 시에 흑미 미강 색소 추출물을 첨가하게 되면 저장에 따른 배아 유지의 산패를 저하시켜 저장성을 증진시킬 수 있을 것으로 사료된다.

• Asian-Australasian Journal of Animal Sciences
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• 제31권8호
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• pp.1213-1220
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• 2018

Objective: An experiment was conducted to assess the antioxidant contents and activities of colored rice grains and to evaluate their nutritive characteristics in terms of chemical composition and in situ ruminal degradation. Methods: Ten cultivars of colored rice grains (Oryza sativa L.) collected from several areas of Japan were studied, and control rice without pigment, maize, barley, and wheat grains were used as control grains. Their chemical compositions, pigment, polyphenol contents, total antioxidant capacity (TAC), and degradation characteristics were determined. Results: The starch contents of the colored rice grains were in the range of 73.5% to 79.6%, similar to that of the control rice grain. The black and red rice grains contained anthocyanin (maximum: $5,045.6{\mu}g/g$) and proanthocyanidin (maximum: $3,060.6{\mu}g/g$) at high concentrations as their principal pigments, respectively. There were significantly (p<0.05) positive relationships among the pigment contents, polyphenol content, and TAC values in the colored and control rice grains, indicating that the increase in pigment contents also contributed to the increased polyphenol content and TAC values in the colored rice grains. The dry matter and starch degradation characteristics, as represented by c (fractional degradation rate of slowly degradable fraction) and by the effective degradability, of the colored rice grains and the control rice grain were ranked as follows among commonly used grains: wheat>barley${\geq}rice$>maize. The colored rice grains also included the most-digestible starch, since their potential degradable fraction and actual degradability at 48 h incubation were almost 100%. Conclusion: Colored rice grains have high potential to be used as antioxidant sources in addition to starch sources in ruminants.

• 한국세라믹학회지
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• 제45권4호
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• pp.214-219
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• 2008

The zirconia ceramics are widely used because of their excellent mechanical properties. Recently, many researches to make a colored zirconia was achieved to satisfy the individual aesthetic requirements. In this study, the synthesis of black-color spinel-based inorganic pigments which are stable above $1400^{\circ}C$ and the fabrication of black-colored zirconia using the synthesized pigments are investigated. Inorganic pigments which have spinel structure and near black color were synthesized by a solid state reaction method using a $Fe_2O_3,\;Cr_2O_3$, CoO and NiO powder as a starting materials at $1600^{\circ}C$. Most of synthesized pigments were black colored spinel phases and single spinel phase was successfully synthesized at the composition range of $Cr_2O_3:25{\sim}35%,\;Fe_2O_3:45{\sim}55%$, CoO:20% and NiO:$6{\sim}10%$. The black-colored zirconia was fabricated at $1410^{\circ}C$ with the 5 wt% synthesized pigments and their properties were evaluated. The results showed that the strength value was more than 848 MPa, absorption rate was 0.1%, the brightness of color was $L^*:40{\sim}42$, the tone of color is $a^*:0.2{\sim}0.8$ and $b^*:-1.1{\sim}2.4$. As a result, the black-colored zirconia was suitable for a artificial jewelry or decoration zirconia goods.

• 한국식품영양학회지
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• 제22권1호
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• pp.150-157
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• 2009

The purpose of this study was to analyze the anthocyanin contents of black soybean crude extracts derived using a countercurrent system and to compare the effects of stabilizers(${\beta}-cyclodextrin$, maltodextrin) and sugars(sucrose, maltose) on the color deterioration of the anthocyanin. When the extraction process was kept at 100$^{\circ}C$ for 120$\sim$180 min, only C3G (cyanidin-3-glucoside) was detected in the water extract. The C3G contents in the water extracts acquired at 8$^{\circ}C$, 60$^{\circ}C$, and 80$^{\circ}C$ were 2.38 ppm, 1.73 ppm, and 1.73 ppm, respectively. Sucrose and maltose retarded color deterioration of the crude pigment extract by the countercurrent method with methanol. Finally, the additions of maltodextrin or ${\beta}-cyclodextrin$ did not retard thermal color deterioration of the black soybean crude pigment extract.