• Applied Chemistry for Engineering
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• v.26 no.2
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• pp.159-164
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• 2015

Pigment yellow 180 (P.Y.180), a kind of benzimidazolone, has been widely used in various industrial fields of ink, paint, plastics, toner, and color filter, etc. This is a high performing pigment that is a greenish yellow shade with excellent properties such as heat resistance, solvent resistance, acid resistance and alkali resistance. In this study, pigment compounds were synthesized using various coupling reaction temperature condition. The properties of samples crystallized under various solvents and temperature conditions using autoclave pressurizer were also investigated. The pigment crystallized using DMSO solvent treatment showed the improvements such as the increase of X-ray intensity ratios and particle size, high color strength, and enhanced dispersibility.

• Microbiology and Biotechnology Letters
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• v.8 no.2
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• pp.119-123
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• 1980

Culture conditions of yellow pigment in Monascus sp. were studied. According to the studies of culture conditions optimum condition was found to be pH 4.5, 3 days of incubation with 3% of sucrose as carbon source, 0.2 ％ of yeast extract as nitrogen source and 75m1 of medium in the 500m1 erlenmyer flask by rotary shaking (rpm 180) at 180 r.p.m. Effective levels of inorganic compounds were found to be 0.25 % of potassium phosphate monobasic and 0.1 ％ of Magnesium sulfate.

• Korean Journal of Food Science and Technology
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• v.33 no.3
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• pp.333-337
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• 2001

The effect of roasting of Omija (Schizandra chinensis Baillon) on the physicochemical properties and the sensory quality of the extract was investigated in order to improve the quality of Omija beverage. The response surface methodology was introduced to optimize the roasting condition of Omija based on the sensory quality of the extract. The titratable acidity, the soluble solid content and the reducing sugar content of the extract increased with a mild roasting, but decreased with an excessive roasting. Prolonged roasting at high temperature decomposed red pigment making the color of the extract lighter, less red and less yellow. A mild roasting of Omija improved the sensory quality of the extract, and the highest sensory quality of the extract was provided with the roasting at $180^{\circ}C$ for 10 min, indicating the optimum roasting condition of Omija. The extract of the roasted Omija was superior in sensory properties to that of the unroasted one.