• The Korean Journal of Food And Nutrition
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• v.6 no.4
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• pp.322-328
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• 1993

A study of general characteristics of acetone extracted pigment from the cell mass of Rhodospirillum rusrum DSM 467 was carried out for the development of natural food colorant. Through visible absorption scanning, it showed seven absorption peaks at 355, 410, 529, 624, 680 and 747nm, and it was shown to be yellow color. In acidic and neutral conditions, the color was yellow, while in the alkaline condition it was greenish yellow. This pigment was stable at pH range between 3.0~10.0, and below 4$0^{\circ}C$. In the presence of light and oxygen, the stability of pigment rapidly degraded and it became unstable in the presence of metal ions such as Cu2+, Al3+ and Fe3+. Through TLC analysis, it was shown to be composed of seven color fractions.

• Polymer(Korea)
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• v.36 no.1
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• pp.104-110
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• 2012

The dispersion of pigment particles is important because it is capable of increasing the color strength, contrast, and transmittance of color-LCD products. Pigment dispersion properties are very important factors for the quality of LCD color filters. The chemical structure of polymeric dispersants for pigment is important to improve dispersion stability and prevent aggregation or flocculation of pigment in organic or aqueous systems. Polymeric dispersants should contain both anchoring group that interacts with pigment surface and stabilizing group that provides steric stabilization. Moreover, the molecular weight and composition of block copolymer have the an effect on pigment dispersion. In this study, adequate dispersants, block copolymers containing (2-dimethylamino)ethyl methacrylate as anchoring group and oligo(ethylene oxide)methyl ether methacrylate as a stabilizing group were designed and synthesized by atom transfer radical polymerization in order to prepare well-defined structure, molecular weight and composition.

• Asian-Australasian Journal of Animal Sciences
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• v.25 no.11
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• pp.1605-1610
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• 2012

Two experiments were conducted to study the effects of red pepper (Capsicum frutescens) powder or red pepper pigment on the performance and egg yolk color of laying hens. In Exp. 1, 210, thirty-wk old, Hy-line Brown laying hens were fed one of seven diets containing 0.3, 0.6, 1.2, 2.0, 4.8 or 9.6 ppm red pepper pigment or 0.3 ppm carophyll red. Each diet was fed to three replicate batteries of hens with each battery consisting of a row of five cages of hens with two hens per cage (n = 3). In Exp. 2, 180, thirty-wk old, Hyline Brown laying hens, housed similarly to those in Exp. 1, were fed an unsupplemented basal diet as well as treatments in which the basal diet was supplemented with 0.8% red pepper powder processed in a laboratory blender to an average particle size of $300{\mu}m$, 0.8% red pepper powder processed as a super fine powder with a vibrational mill ($44{\mu}m$) and finally 0.8% red pepper powder processed as a super fine powder with a vibrational mill but mixed with 5% $Na_2CO_3$ either before or after grinding. A diet supplemented with 0.3 ppm carophyll red pigment was also included (n = 3). In both experiments, hens were fed the red pepper powder or pigment for 14 days. After feeding of the powder or pigment was terminated, all hens were fed the basal diet for eight more days to determine if the dietary treatments had any residual effects. In Exp. 1, there were no differences in egg-laying performance, feed consumption or feed conversion ratio due to inclusion of red pepper pigment in the diet. Average egg weight was higher (p<0.05) for birds fed 1.2, 2.4 or 9.6 ppm red pepper pigment than for birds fed the diet containing 0.3 ppm red pepper pigment. On d 14, egg color scores increased linearly as the level of red pepper pigment in the diet increased. In Exp. 2, feeding red pepper powder did not affect egg-laying performance, feed consumption or feed conversion ratio (p>0.05). However, compared with the control group, supplementation with all of the red pepper powder treatments increased egg weight (p<0.05). All the red pepper powder treatments also increased (p<0.05) the yolk color score compared with the control. The results of the present study suggest that both red pepper powder and pigment are effective feed additives for improving egg yolk color for laying hens.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.11a
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• pp.190-191
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• 2013

In this research, the fundamental experiment for colour concrete(by using pigment) has been invested. Fundamental properties and dyeability for the colour mortar as the changing replacement ratio of pigment has been tested. For the conclusion, with the increasing ratio of pigment, the flow and compressive strength for the mortar has been decreased, For the dyeability, there's little difference when replacement ratio of dyestuff changed when the colour is red and yellow, but large difference when the blue pigment was used. Consider about the workability and strength of the mortar, the optimum pigment's replacement ratio is fixed as 2.5%.

• Food Science of Animal Resources
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• v.38 no.2
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• pp.417-430
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• 2018

This study was conducted to determine the effects of NaCl concentration and cooking temperature on the color and pigment characteristics of presalted ground chicken breasts. Four treatments with different salt concentrations (0%, 1%, 2%, and 3%) were prepared and stored for 7 d prior to cooking. Each sample was cooked to four endpoint temperatures ($70^{\circ}C$, $75^{\circ}C$, $80^{\circ}C$, and $85^{\circ}C$). The salt concentration affected the color and pigment properties of the cooked ground chicken breasts. As the salt concentration increased, the cooking yield and residual nitrite content also increased. However, the samples with 1%, 2%, and 3% NaCl showed similar nitrosyl hemochrome and total pigment contents. Among the products containing salt, the samples with 3% NaCl showed the lowest percentage myoglobin denaturation (PMD) and the lowest CIE $a^*$ values. The cooking temperature had limited effects on the pigment properties of cooked ground chicken breasts. The oxidation-reduction potential and residual nitrite contents increased with cooking temperature, while the PMD, nitrosyl hemochrome, total pigment contents and CIE $a^*$ values were similar in the samples cooked at different temperatures. These results indicated that the addition of up to 2% salt to ground chicken breasts and storage for 7 d could cause the pink color defect of cooked products. However, the addition of 3% NaCl could reduce the redness of the cooked products.

• Textile Coloration and Finishing
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• v.30 no.4
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• pp.256-263
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• 2018

The binder polymers for digital textile printing(DTP) pigment inks were prepared using miniemulsion polymerization with various monomer compositions to study effects of monomer compositions on particle size distribution, average molecular weight, Tg, and color strength and rubbing fastness of the dyed fabrics with the prepared binder based pigment ink. The monomers used were MMA(Methyl methacrylate), BA(Butyl acrylate), MAA(Methacrylic acid), NMA(N-methylol acrylamide), NEA(N-ethylol acrylamide) and the ratios of the monomers were changed. The particle size was the smallest with 136nm when the MMA to BA weight ratio was 4:16 and the largest with 290nm when the MMA, BA, MAA, NEA ratio was 2.5:17:0.25:0.25. However, the glass transition temperature was lowest with $-41.90^{\circ}C$ and the color strength and rubbing fastness of the resulting sample were the best when the MMA, BA, MAA, NEA ratio was used. This suggested that the introduction of the NEA monomer to the binder polymer for the pigment ink could be an efficient way to enhance the rubbing fastness of the DTP pigment inks present.

• Korean Journal of Food Science and Technology
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• v.28 no.2
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• pp.352-359
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• 1996

Stabilities of purple sweet potato (PSP) anthocyanin pigment on pH, sugars, organic acids, metal ions, ascorbic acid and light were investigated to provide the basic information for utilization of PSP as a potential source of anthocyanin pigment. pH has a marked influences on the color of the PSP anthocyanin solution; i.e., at low pH the color of PSP was more intense and stable. It showed characteristic bathochromic shift as the pH of the solution increased. Among the sugars tested, glucose showed a protective effect on the color of PSP pigment to raise the color intensity and stability, while sucrose and fructose showed an adverse effect. Addition of organic acids greatly increased the stability of PSP anthocyanin pigment. Citric acid was found to be the most effective followed by malic. tartaric, and succinic acids. Most metal ions except $Al^{3+}$ and $Cd^{2+} were found to be detrimental effect on the stability of PSP pigment. Ascorbic acid degraded PSP pigment considerably, and had a synergistic effect with oxygen on the pigment degradation. The effect of light on PSP pigment was found to be very deleterious. The pigment degradation can be minimized by shielding the light from the pigment solution.

• Journal of Conservation Science
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• v.35 no.1
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• pp.91-98
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• 2019

The fragments of a wall painting excavated from among the historical remains of Jeseoksa Temple in Iksan. The extent of the damage to the fragments was examined and an analysis of the components of the pigment was conducted. The results of the component analysis of the pigment confirmed that the white pigment consisted of alkali feldspar and mullite. Although the results of the visual inspection revealed differences in color in the red and black pigments, the main component of the two colors was confirmed to be iron oxide. Red and black pigments are found at the same position. Although differences of color is obvious, those are identified as hematite and magnetite of oxidized steel's affiliation. It is judged that Differences of ingredients happened by external environment's factors.

• International Journal of Highway Engineering
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• v.10 no.4
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• pp.181-187
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• 2008

This paper presents the results of the effects on the inclusion of the pigment in the color asphalt mixture. The particle size of the pigment is extremely finer than that of the filler and should be reduced the amount of the filler used. It was found in the present practise that the total weight of 2% of the pigment in the weight of the total aggregate was used during the mix design. The extra inclusion of the pigment in the mixture increased the amount of the filler and affected on the volumetric properties such as void ratio and VMA. It has related with the performance and distress of the pavement and found that the mechanical properties have decreased.

• Korean Journal of Materials Research
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• v.23 no.4
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• pp.233-239
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• 2013

We collected Seokganju minerals (regions in Gyeryong Mountain, Sangsin-ri, Banpo-myeon, Gongju Chungcheongnam-province), which were used as natural color pigments for grayish-blue during the 15th~16th centuries of the Joseon era, and investigated their crystallographic features to develop a black pigment having a spinel structure. By a Raman analysis, the color of Seokganju under transparent glaze as a pigment for painting was black because hematite ($Fe_2O_3$) in Seokganju was converted to magnetite ($Fe_3O_4$) However, Seokganju into the transparent glaze as a pigment was brown because of hematite ($Fe_2O_3$) and small amounts of maghemite (${\gamma}-Fe_2O_3$) in Seokganju minerals. Only Seokganju mineral is used, it is not suitable for black pigment into the transparent glaze. This study tried to develop a spinel crystal black pigment stabilized by Seokganju with CoO, $Cr_2O_3$, NiO, and $MnO_2$ at $1280^{\circ}C$. A Raman spectroscopy analysis was performed to verify the presence of Mn The results showed that it existed as spinel, and two crystal phases $CoFe_2O_4$ and $MnFe_2O_4$ were mixed. $CoFe_2O_4$ spinel has a dark grayish black color and $MnFe_2O_4$ spinel has a greenish black color, and these two appeared as black. The color of a specimen calcined by adding 6 wt% of pigment mixed with 5 wt% of $MnO_2$ added to lime glaze was analyzed with a UV spectrophotometer. When applying the color pigment, it appeared black stabilized with $L^*$24.23, $a^*$ 0.12, $b^*$ -2.29 at $1260^{\circ}C$ oxidative calcination, With $1240^{\circ}C$ reduction firing, it is appeared black stabilized with low brightness of $L^*$ 23.13, $a^*$ -1.12, $b^*$ 0.54.