• Resources Recycling
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• v.11 no.5
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• pp.24-29
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• 2002

In this study, to improve the color of iron oxide from waste pickling acid at the cold rolling mill, the quality control technologies especially about color were investigated on the spray roaster and iron oxide powder. At the operation condition of the spray roaster, the charge amount of waste acid per hour, temperature, numbers of spray nozzle were investigated. At admixing process, titanium oxide, silica, goethite were tested. Color character of iron oxide can be improved by process control at spray roaster and by admixing process at a pigment factory Iron oxide from results of this study is enough to use as the colorant of concrete product.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.144-148
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• 2001

In this study, to improve the color of iron oxide from waste pickling acid at the cold rolling mill, quality control technologies to improve color were investigated. During operation of the spray roaster, the charge amount of waste acid per hour, temperature, and numbers of spray nozzles were investigated. At the admixing process, titanium oxide, silica, and goethite were tested. The color character of iron oxide can be improved by process control of the spray roaster and the admixing process at a pigment factory. Iron oxide from this study is appropriate for use as a colorant of a concrete product.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2019.10a
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• pp.54-54
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• 2019

Color-fleshed potatoes 'Hong-young' and 'Ja-young' were developed by RDA, and it has reported that they have high content of anthocyanin. Additionally they show higher radical scavenging activity compared to white or yellow fleshed potatoes. So it will be expected that the consumption of color-fleshed potatoes gradually increase by pre-peeled potatoes and color potato chips. This study was conducted to enhance the utilization of the tuber of color-fleshed potatoes. At first, we isolated four compounds from the organic solvents soluble layer in ethanol extract of tuber, and their structures were characterized by spectroscopic methods and by comparing their data to those in the literature. Their structures were characterized to be caffeic acid (1), chlorogenic acid (2), gallic acid (3) and protocatechuic acid (4) for the first time reported from this source. These compounds were already reported ingredients but considered to exhibit a high physiological activity. The quantitative determination on the four compounds in tuber of color-fleshed [Hong-young (HY) & Ja-young (JY)] and white-fleshed [Superior (SP)] potatoes samples were measured using HPLC. The concentration of caffeic acid in each total fractionations of HY (184.4 g/g) and JY (435.1 g/g) were higher than in total fractionation of SP (31.1). The concentration of gallic acid in each total fractionations of HY (282.1 g/g) and JY (315.2 g/g) were higher than in total fractionation of SP (143.3 g/g). The concentration of chlorogenic acid contents appeared to be highest in total fractionation of SP (954.2 g/g). The concentration of protocatechuic acid in total fractionation of HY (120.3 g/g) was higher than in each total fractionationss of JY (74.4 g/g) and SP (102.7 g/g). Overall, color-fleshed potatoes had higher amount of physicochemical properties than 'Superior'. Therefore, color-fleshed potatoes are expected to be highly valuable items for the development and applications of a functional food. In addition, these results will provide fundamental information for improving sitological value, and breeding of new cultivar.

• Textile Coloration and Finishing
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• v.5 no.2
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• pp.91-98
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• 1993

The silk fabrics were treated with color solution extracted from leaf of Camellia. The depression effect of destruction and yellowing of silk treated with color solution, shift of UV-VIS spectra of color solution, color difference of silk fabrics by dyeing with acid dyes and drycleaning fastness of silk treated with color solution were studied. UV-VIS spectra appeared to hypsochromic shift by irradiation. The decrease of tensile strength and the elongation of the silk treated with color solution showed depressed but those of untreated silk increased by irradiation. The yellowness index of silk treated with color solution showed a little change by irradiation. The color difference after dyeing with several acid dyes on treated and untreated silk showed not remarkable changes. Dsrycleaning fastness of silk treated by color solution was excellent.

• Korean journal of food and cookery science
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• v.5 no.1
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• pp.9-13
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• 1989

The effect of acetic acid concentration on the qualities of mayonnaise was studied. The rheological properties, emulsifying stability and color of the mayonnaise were determined by rotary viscometer, rotary shaker and centrifuge, and color and color difference meter, respectively. The rheological behavior of mayonnaise showed plastic behavior with yield stress and that of shear thinning. The yield stress and consistency index increased as the acetic acid concentration increased. The emulsion stability was lowest at 4% acetic acid concentration and highest at 1% acetic acid concentration. With the increase of the acetic acid concentration, lightness increased and yellowness decreased.

• Textile Coloration and Finishing
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• v.31 no.4
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• pp.225-232
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• 2019

The colorants of kale powders were optimally extracted using an 1:1 mixture solvent of ethanol and DMSO at 105℃ for 30 minutes obtaining a high yield of 359.7㎍/mL chlorophylls. Low color fastness of the dyed fabrics with the extracts, particularly against washing and solar radiation, can be overcome by the combined treatments of chitosan, heat setting and tannic acid. Washing fastness to color change was improved from rating 1-2 up to 5 due to the enhanced electrostatic interactions between the colorants and the positive glucosamine unit of the chitosan in the cationized cotton. In addition, the tannic acid treatment contributed to the additional increase in color fastness after the sequential treatments of chitosan pretreatment, dyeing and heat setting.

• Food Science and Preservation
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• v.14 no.6
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• pp.633-638
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• 2007

Changes in organic acid, mineral, color, curcumin and bitter taste of Curcuma longa L. (autumn woolgeom in Korean) and Curcuma atomatica Salib (spring woolgeom) were investigated according to picking time. Oxalic and lactic acid were gradually increased, and then malic acid and malonic acid were decreased by extending the picking time. Total organic acid was increased by extending the picking time and then decreased after January of the coming year. Minerals were increased by extending the picking time and decreased slightly after the coming year. Hunter color index, L, a and b, was increased by extending the picking time. Contents of curcumin in spring woolgeom was slowly increased by extending the picking time and autumn woolgeom was $1.8{\sim}2.5$ times higher than spring woolgeom. Intensity of bitter taste in two woolgeoms were not different by picking time and extracting solvents. Bitterness of spring woolgeom was strong as compared to autumn woolgeom.

• Korean Journal of Soil Science and Fertilizer
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• v.31 no.2
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• pp.114-119
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• 1998

Intensity and stability of the blue color of phospho-molybdate complex in P analysis are known to be influenced by the matrix, reducing regent and acidity of the extractants. Objective of this research was to compare the efficiency of the color-developing reagents for P concentrations in distilled water and extracts of Lancaster, Mehlich II, and Mehlich III methods. Efficiencies on which to base this study were evaluated by the optimum ranges of P, reproducibility of calibration curve and stability of the developed color. Color-developing reagents employed were ammonium molybdate-1,2,4- aminonaphtholsulfonic acid (ANS), ammonium molybdate-ascorbic acid-bismuth subcarbonate (AB), and ammonium molybdate-ascorbic acid-antimony potassium tartarate (AA). The ANS revealed the lowest sensitivity but the widest ranges for P concentrations in color development. On the other hand, the AA bore the narrowest color-developing ranges and its sensitivity was similar to AB. However, at P concentrations lower than $0.5mg\;L^{-1}$, AA was more sensitive than AB. Based on the data on the ranges of calibration curve, stability of color and reproducibility of analytical data. AA reagent was considered to be suitable for the determination of P in distilled water and AB reagent was practically recommendable for soil P analysis in extracts by Lancaster, Mehlich II, and Mehlich III procedures.

• Food Science and Preservation
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• v.4 no.3
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• pp.265-270
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• 1997

Effect of modified atmosphere packaging conditions on quality changes of dry jujube was investigated. Dry jujubes with moisture content of 26.7% were packaged in PET/Al/PE film pouches with modified atmospheres. The tested packages include those with normal air, vacuum, CO2 flushing, N2 flushing and O2 scavenger. Packages were stored at 25$^{\circ}C$ for 6 months, during which ascorbic acid concentration, browning level, titratable acidity and surface color were measured. Generally modified atmosphere packages could improve quality retention of dry jujubes except that vacuum package resulted in large surface color change. CO2-flushed package showed the best quality retention of high ascorbic acid content and low browning during 112 days, but caused high amounts of ascorbic acid destruction and browning in longer storage. In all the modified atmosphere packages titratable acidity reached a maximum followed by decline and subsequent rise, while it increased linearly with time in normal air package. Considering ascorbic acid retention browning level and surface color changes during 112 days, the packages of CO2 flushing and N2 flushing were better than others.

• Journal of the East Asian Society of Dietary Life
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• v.3 no.1
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• pp.67-71
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• 1993

This study ws prepared to evaluate sensory characteristics about appearance, color, texture and overall acceptability of rice extrudate with added glycerin fatty acid ester by balance incomplete block design. According to evaluated mean of adjusted treatments, appearance and color were represented maximum value in rice extrudate with added 3.0% and 1.0% glycerin fatty acid ester respectively. Extrudate with added 1.5% emulsifier revealed best texture and overall acceptability among whole treatments. On the results of this research about sensory characteristics, extrudate with added 1.5% glycerin fatty acid ester was considered excellent because of highest score of texture and overall acceptability, and predominent score of appearance and color.