• Journal of Conservation Science
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• v.36 no.3
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• pp.178-186
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• 2020

Verdigris is a traditional artificial pigment reported on old research papers and according to the methods mentioned in the literature, it is manufactured by the corrosion of copper or copper alloys using vinegar and by further scraping the generated rust. Since the Three Kingdoms Period, various household products with copper alloys, such as bronze and brass, have been used, and pigment analysis of these cultural heritage items has revealed the presence of tin, zinc, lead, and copper in green pigments. Based on these data, five types of verdigris were prepared from copper and copper alloys, and analyzed. the analysis results revealed a bluish green pigmentation, and the chromaticity, particle shape, and oil absorption quantity of each verdigris differed based on the type of copper alloy used in its preparation. The main components of verdigris are Cu, Sn, Zn and Pb, and their proportions depended on the type of copper alloy used during manufacturing. However, the main constituent mineral of the pigments is the same as 'hoganite[Cu(CH₃COO)₂·H₂O]', regardless of the copper alloy used. The result of accelerated weathering test for stability evaluation revealed that verdigris was discolored rapidly, thereby indicating that its stability was low, in particular, the pigments comprising lead presented relatively lower stability.

• Korean Journal of Heritage: History & Science
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• v.48 no.1
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• pp.132-147
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• 2015

In this article, the research trends regarding the analysis and restoration of the pigments applied on colored cultural properties during past 25 years are reviewed and the future research direction in this field of study is proposed. There are over 100 different pieces of the colored cultural property samples that have been analyzed in Korea during the time and are increasing numbers of studies on comparative investigations as well. In addition, new analysis techniques have been introduced to surpass the limitation of the current analysis techniques and the database construction has been developed tremendously, which will enhance the analysis reliability, indicating fast growth in the related research areas. There are also studies on finding new materials to replace the traditional ingredients for producing color pigments and related other materials to overcome the limitation of the traditional ingredients on top of the steady number of studies on reproduction and restoration of the traditional pigments. These various research efforts will bring much development in this area of research. One suggestion to be made is that there need to be long term planned research works for certain type of studies. For instance, the effect to the colored cultural properties due to the environmental change is one of important research topics that should be carefully studied, which requires longer time period and also more patience than the research works in the current and past trends.

• Applied Biological Chemistry
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• v.40 no.5
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• pp.365-368
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• 1997

This study was carried out to investigate the optimum mashing and maturing conditions for Korean traditional Kanjang(soy sauce) production and to reduce the fermentation period. The effects of maturing time of soy sauce mash, maturing temperature, salt concentration and the ratio of Meju to salt brine on the quality of Kaniang(total nitrogen, pH and color) were examined. Soy sauce pigments and about 90% of N constituents contained in soybean Meju(Koji) in soy sauce mash were degraded and solubilized into liquid portion (soy sauce) of the mash within five days of maturing at $30^{\circ}C$ with the mashing ratio(weight/volume) of 1 : 4 of soybean(as raw soybean) to 20% salt brine. No remarkable effects of soy sauce maturing temperature in the range of $5^{\circ}C{\sim}30^{\circ}$ on the digestion and solubilization of N components and pigment extraction during five days of soy sauce mash maturing were observed. Optimum mashing salt brine concentration for the digestion and solubilization of N components and pigment extraction during soy sauce maturing at $30^{\circ}C$ were observed to be in the range of $15{\sim}20%$. The suitable mashing ratio of Meju to salt brine (wt./vol.) to match N content of the standards of identity of Korean traditional Kanjang(soy sauce) was found to be below 1 : 5.

• Journal of the Korea Furniture Society
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• v.26 no.1
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• pp.31-50
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• 2015

This study analyzes traditional form and figurative characteristics of Ottchil Painting based on objective relics about long lasted Ottchil Painting and related literature as our country's national culture. Study range is among Lolang (Nangnang), Three Kingdom Dynastys (Koguryo, Baekje and Shilla), Unified Shilla Dynasty, Koryo Dynasty, Joseon Dynasty, Modern times and Contemporary. The method of study is after theoretical consideration of Ottchil Painting through related literature, adduced figurative characteristics of related Ottchil Painting by time period with case-study methods such as excavated relics and historical basis. Ottchil Painting consists of color, which is derived from Ottchil mixed with a mineral pigment of powder and various patterns and drawings using different techniques. The methods of Ottchil Painting are Myohoi, Yanggam, Gakhoik, Younma, Balsoa and Toiso. The techniques of Ottchil Painting of our country is established by splendid and unique for about 1,600 years revolved around Myochilchaehoi technique and Myoyuchaehoi technique started at Unified Shill a Daynasty and through Koryo, Joseon Dynasty, Modern times and Contemporary. Also, such this Ottchil Painting form of red in the inside and black in the outside, which is wood based, the rest is bamboo sheath and framework from Geonchil based and the figurative characteristics presented the traditional Patterns of Lotus, Phoenix, arabesque, bird, animal, cloud, marble and letter with red Ottchil, yellow Ottchil, or five colors Ottchil.

• Journal of the Korean Society of Clothing and Textiles
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• v.8 no.3
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• pp.1-7
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• 1984

Traditionally dyeing fabrics with pigment extracted from carthamus flower was a popular method of obtaining red color in Korea. Such a method existed in several countries throughout the world before the synthetic dyestuff was developed. However, the traditional procedures of using natural products in obtaining colored materials are completely forgotten in modern Korea. The details of dyeing procedures fare not well documented in literature, either. In this study the method of extracting and dyeing with carthamus flower is reconstructed from Korean literature and actually carried out in laboratorf. The reconstructed method is compared with those of Japan, China, France, and Egypt, and the scientific basis of such an ancient tradition is discussed. Carthamus contains two kinds of coloring components : yellow carthamin and red carthamone. Water-soluble carthamin is first extracted by repeated washing and is usually used for the initial soaking procedure. Then carthamone is extracted in alkali solution by adding ashes of dried plants such as carthamus stalks and bean hull. Finally the solution of carthamone is made acidic by adding schizandra juice for dyeing on fabrics.

• Journal of Conservation Science
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• v.35 no.2
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• pp.153-158
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• 2019

The traditional sizing treatment for the Hanji is performed to give the following functions. Those are to stabilize the paint of the painting, to prevent the paint of painting and moisture from smearing into the painting itself, to prevent the paint of the painting and moisture from passing to the lining paper, and to make the colors of painting match the surrounding.This study analyzed a result of the effect of Hanji sizing characteristic according to glue and alum mixing ratio and applying times, affects to pigments of painting and fastness of Hanji using accelerated aging test. As a result of color measurement of sizing treated Hanji, the concentration of glue and the number of application increased, the brightness and the $L^*$ value decreased but the yellowness index increased.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.spc1
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• pp.69-93
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• 1996

In Korea, buckwheat has historically held a very important position because it has been used as a food and traditional medicine. The objectives of this report were to mainly review the up to present papers includings 75 references about buckwheat's rutin, functional ingredients and their variations. Buckwheat provides an abundance of such nutrition as protein, amino acids, vitamin($B_1,\;B_2$, E, P), minerals(Fe, Zn, Mn, Mg, P, Cu, Ca, Se) and dietary fiber. Buckwheat's essential amino acid, lysine, is notably higher amount than cereals. Rutin(vitamin P), one of a group of flavonoids, is abundant in buckwheat and noted for its beneficial function of reducing every kinds of radiation and vascular diseases, diabetes mellitis and retinal hemorrhage, etc. Rutin also acts as a pigment stabilizer and acetone extracts of buckwheat have a potent tyrosinase inhibitory activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.1
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• pp.153-160
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• 1999

Storage stability of boiled and freeze dried loach and antioxidative effect of Zanthoxylum schinifolium were studied to confirm the possibility in development of instant choo o tang(Korean traditional loach soup). Packaging and storage temperature did not cause a measurable change in in vitro protein digestibility and trypsin indigestible substrate within 45 days of storage but remarkable quality changes were occurred in all samples stored after 60 days. Vacuum packaging and low temperature storage(4 oC) had some effect in retarding protein quality deterioration due to delaying polyunsaturated fatty acid oxidation. Maximum peroxide value and TBA value were reached in 15 days, and there were a slow(TBA value) and rapid reduction(POV) after peaks were reached. In contrast, increasing brown pigment development and fluorescence intensity continued until 90 days of storage. Treatment of ethanolic extracts from Zanthoxylum schinifolium prior to freeze drying could protect against lipid oxidation of freeze dried loach products.

• Journal of Microbiology and Biotechnology
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• v.29 no.6
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• pp.897-904
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• 2019

Monascus purpureus recombinant mppC and mpp7 knockout strains were subjected to extractive fermentation in the context of azaphilone pigment production. Inclusion of Diaion HP-20 resin resulted in the selective production of unreduced azaphilone congeners, in addition to the early intermediate FK17-P2a, from ${\Delta}mppC$ and ${\Delta}mpp7$ strains that would otherwise mainly produce reduced congeners. Structural determination of two novel unreduced azaphilones from the ${\Delta}mpp7$ strain was accomplished. The unreduced azaphilone compound was converted into the cognate reduced congener in recombinant M. purpureus strains, demonstrating its intermediate role in azaphilone biosynthesis. This study demonstrates the possibility that extractive fermentation with Diaion HP-20 resin can be used to obtain cryptic azaphilone metabolites.

• Journal of Conservation Science
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• v.25 no.4
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• pp.383-398
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• 2009

We have investigated chemical properties of the pigments and carried out the deterioration diagnosis using nondestructive techniques of the wall painting in Yaksajeon Hall of Gwanyongsa Temple. As the results of pigments analysis, it was unusual that the cobalt was detected in the blue and green colors used to traditional paint background. According to the deterioration diagnosis, ultrasonic measurement and infrared thermography, dominant cracks and exfoliation caused by high content of moisture. Therefore, it should be devised effective plan to prevent penetration of water for the long term this wall painting.