• KOREAN JOURNAL OF CROP SCIENCE
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• v.41 no.5
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• pp.600-607
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• 1996

Colored rices have been used for specific purposes by rice consumers due to the color and nutritive values empirically recognized. In this study, varietal variations of pigmentation and nutritive values were investigated in brown, red, purple and black rices. Pigments were localized in seed coat to pericarp region in all varieties tested. Pigments were slightly residued on the surface of milled rice. Anthocyanin content per g brown rice was 1.63~17.62 $\mu\textrm{g}$ in brown and reddish-brown rices, 3.56~11.10 $\mu\textrm{g}$ in red rices, 28.11~401.22 $\mu\textrm{g}$ in purple rices, and 3, 665.98 $\mu\textrm{g}$ in a black rice. A vatiety DZ 78 showed the highest protein content out of colored rices analyzed for protein. Normal and colored rices were found to have the similiar composition of amino acids, and so was in between brown rice without embryo and milled rice. Colored rices, L $K_1$B-4-12-1-1 and DK 1, showed higher content of vitamin $B_1$ compared with Hwacheongbyeo, a check variety of no specific color, and L $K_1$B-2-1-1 and L $K_1$B-4-12-1-1 showed much higher content of vitamin B2 in brown rice without embryo. Cation contents such as $K^{+}$, $Mg^{2+}$, $Ca^{2+}$ and F $e^{2+}$ were significantly increased in most of the colored rices tested implying that the increase might be associated with color pigmentation.ation.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.183-186
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• 2004

Various myoglobin derivatives were manufactured in pork and beef ribeye in the laboratory and their colorimetric values were measured with a chromameter. The average values of L＊ and a＊ of pork pigments were higher and b＊ values were lower than those of beef pigments. Oxymyoglobin (bright red) is considered to be a desirable fresh red meat pigment for consumer acceptance. The means of L＊, a＊ and b＊ values of oxymyoglobin were 36.41, 27.32 and 4.71 for pork and 30.54, 25.58 and 9.81 for beef, respectively. Nitrosyl hemochrome, the pigment of processed meat products like sausages and hams had L＊, a＊ and b＊ values of 47.93, 26.85 and 6.63 for pork and 41.82, 23.19 and 11.82 for beef. It was found that as a discoloration developed in meat and the meat color turned to brown, the L＊, b＊ values increased and the a＊ value decreased.

• Korean Journal of Heritage: History & Science
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• v.45 no.1
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• pp.122-147
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• 2012

The Four-guardian statues in Song-gwang buddhist temple, Suncheon, Korea, have been remade in AD 1628 and have been repaired and repainted over several times since then. Therefore, the study of the pigments applied on the statues can provide good chance for investigation about pigments used in the late Chosun Period. Pigments on fragments from Gwang-mok(Virupaksha), one of the Four-guardian statues, have been analyzed by optical microscope, SEM-EDX and XRD in order to identify the components and compounds. Six types of materials were found from the fragments, which are soil layer with brown clay band, soil layer containing a lot of fibers, Korean paper with loose texture, Korean paper with dense texture, silk, and hemp textile. Presumably, the soil layer which have brown clay band is basis layer and the other layers are repaired layers. From comparative study for the components of the pigments, applied on upper and lower parts of the repaired layers, we have concluded that those repaired layers had been applied on the statue by the following order; basis layer ${\rightarrow}$ Korean paper with loose texture ${\rightarrow}$ soil containing a lot of fibers ${\rightarrow}$ silk ${\rightarrow}$ hemp textile and Korean paper with dense texture. In addition, the years that those materials were applied on the statue have been estimated as 1720~1891, 1926, 1946 and 1976, respectively. The distinct features of each age are as the following; lead white and copper chloride hydroxide are major white and green pigments before 1891, zinc white, barium white, emerald green, and ultramarine blue appear after 1926 and titanium white uprises around 1976. Our result presented here, study on pigments applied on traditional statues over several different periods, will provide good database for future study on pigments used for traditional painting in Buddist temples and Dancheong.

• Korean Journal of Food Science and Technology
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• v.18 no.5
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• pp.376-381
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• 1986

A hypothesis that Korean home-made fermented soybean products are brown-pigmented in large part by contaminated bacteria is proposed. Twenty six strains of bacteria forming brown pigments in the presence of L-tyrosine were isolated from home-made soybean paste. They were characterized and all were identified as strains of Bacillus subtilis. The isolates produced dark brown to brownish black pigmentation on yeast extract-peptone-glucose agar (YPGA) supplemented with 0.1% L-tyrosine in 72 hours but not on YPGA. They also caused different depress of lighter pigmentation on potato dextrose agar and nutrient agar. When an arbitrarily chosen pigmenting isolate was cultivated in a liquid medium supplemented with L-tyrosine, it began to produce pigments only after cell growth stopped. The tyrosinase enzyme was extracted and the enzyme activity was measured by using L-tyrosine and 3-hydroxytyrosine (L-dopa) as substrates. The crude enzyme preparation porduced pigments at rates of $2.1\;{\times}\;10^{-3}\;and\;5.0\;{\times}\;10^{-3}$ optical density units/min measured at 490㎚ for tyrosine and dopa, respectively. Possible content of L-tyrosine in a soybean paste formula was calculated.

• The Korean Journal of Mycology
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• v.19 no.2
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• pp.136-142
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• 1991

Colonial morphology of the various yeasts grown on the yeast morphology agar me­dium containing orange-yellow pigments extracted from the fruits of Gardenia jasminoides (GJPM) was investigated in hopes of the differential identification of yeasts on primary cultures. Colonies of Candida lusitaniae and Ca. guilliermondii on GJPM turned to prussian blue within three days of incubation and Ca. tropicalis and Ca. viswanathii turned to bluish gray but the latter species turned to deep blue after 7 days. Ca. krusei, Saccharomyces cerevisiae, and Torulopsis glabrata showed neutral gray, grayish green, and baby blue respectively after one or two weeks. However, the colonies of Ca. albicans and parapsilosis remained unchanged even after 20 days. Colonial color of Cryptococ­cus neoformans showing brown to purple brown was distinguishable not only from buff color of Cr. laurentii after one or two weeks incubation but also from those of Candida spp. Growth of certain species was promoted on GJPM. The findings clearly showed that Ga. jasminoides pigments medium was useful to the morphological differentiation of medically important yeasts which were often encountered in sputum or other clinical specimens.

• Journal of Conservation Science
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• v.28 no.2
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• pp.101-112
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• 2012

The Donggwanwangmyo Shrine was built in the period of Joseon Dynasty in 1602. There are Clay Statues (Gwanwo, Jangbi, Woojanggun, Juchang, Jojaryoung and so on) enshrined in the inside of the main hall. Original color of these Clay Statues are deteriorated by inorganic pollutant like dust. And the origanal forms were damaged during several process of restorations and repaintings. This study carried out XRD, SEM-EDS, P-XRF and chromaticity measurement for characterization of pigments which painted on Clay Statues. As a result, cinnabar, hematite and red lead were used to paint in pigments for the red and brown colors. Light red pigment was made by gypsum with these minerals that make colors. Graphite and gold were used to color of black and gold pigment, respectively. Green pigment is identified of malachite, atacamite and glauconite. Blue pigment which is clearly painted on Clay Statues is interpreted a morden industrial pigment that were painted at repair work. White pigments are detected calcite, gypsum and silver white. Orpiment and litharge were used to color of yellow and light yellow pigment.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.13 no.3
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• pp.121-124
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• 1980

Microscopical studies of Leucothrix sp. and its histological effect on the gill tissue of Penaeus japanicus have been made. Infection of Leucothrix sp. results in color change of the gills of the shrimp which is mainly due to the brown or black pigments of the filamentous bacteria. Higher degree of the infections makes necrosis and serious histological changes of the gill tissue and this infection affects the respiratory activity of the shrimp.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 1996.04a
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• pp.25-25
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• 1996

;Jindo Hongju is an unique red-colored traditional distilled wine of Korea. The unique attractive color of Jindo Hongju is due to the pigments of gromwell (Lithospermum erythrorhizon) root, derivatives of naphtoquinone such as shikonin and acetylshikonin. Which are extracted during the distillation process. The attractive color of the gromwell pigments is easily changed to dark red or to brown causing deterioration of the Quality of Jindo Hongju. Due to the discoloration of the pigments and to the limited supply of gromwell roots, some brewers manufacture spurious Jindo Hongju using artificial colorants. This study was performed to devise a simple method of detecting spurious Jindo Hongju products. The color of the gromwell pigments was greatly affected by pH change and the change could be demonstrated by the change of the absorption spectrum. At pH 4.0 the normal pH of Jindo Hongju, the absorption spectra of gromwell pigments and genuine Hongju products showed an absorption maximum of 520 nm. The absorption maximum was shifted to 570 nm and to 616 nm as the pH was raised to 7.0 and 11.0 respectively. This transition due to the pH change was also demonstrated on em chromaticity diagram. The characteristic transition due to pH change of gromwell pigment solution was not observed with an artificial colorant (red No.2) which was suspected to be used in the manufacture of imitation products. The absorption spectra of most of the Jindo Hongju collected from the market were similar to that of the gromwell pigments and showed the characteristic transition due to pH change with the addition of NaOH. However, with a few of the products, the absorption spectra was similar to that of the artificial colorant and the characteristic transition due to pH change was not observed, indicating these products might have been forged. The result of study suggests that the transition of the absorption spectrum and the change of the color due to pH change be used for the detection of imitation products. Farther more, since, at pH above 9.0, the color of the gromwell pigments and genuine Jindo Hongju could be visually differentiated from that of the artificial colorant and forged products, it might be possible that the forged products be easily detected by raising the pH to above 9.0 and visually comparing the color with that of the gromwell pigment at the same pH.me pH.

• Journal of Ginseng Research
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• v.20 no.1
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• pp.54-59
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• 1996

Red Ginseng extracts sol'n was sterilized at 85f for 20 mins and/or stored at 4$0^{\circ}C$ for 6 months and centrifuged for 20 mins at 8,500xg in order to investigate the changes in chemical components of supernatants and the properties of precipitates. Contents of crude saponin and ginsenoside-$Rb_1$, -$Rg_1$, -Re were partially decreased during heating and storage. Starch contents were decreased from 26.81% in red ginseng extracts to 17.50-8.81% in supernatants, whereas free sugar contents were increased from 15.50% to 20.29~21.35% by heating and storage. The contents of protein and minerals in supernatants were decreased, but acidic polysaccharides and polyphenol compounds were not changed. pH values of supernatants and precipitates were decreased. The absorbances of brown color precursor and brown pigment in precipitates, detected at 285 nm and 440 nm were remarkably increased. The Overa11 data suggest that precipitates in red ginseng extracts sol'n formed during steilization and storage are provably the brown pigments resulting from Maillard reaction of amino compounds with reducing sugar which could be released from starch and protein matrix and $Cu^+$, $Ca^{2+}$ and $Fe^{3+}$ ions are implicated with the reaction incorporated.

• Journal of fish pathology
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• v.24 no.3
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• pp.225-236
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• 2011

This study was aimed to determine the fish physical status according to the gross and histopathological findings of liver in cultured black rock fish, Sebastes schlegeli. All 47 fish submitted had no marked abnormalities in the external findings. 42.55% of fish showed normal liver, 25.53% yellow liver, 25.53% atrophic brown liver, 4.26% yellowish-green liver and 2.13% fatty liver in gross examination. Grossly normal liver showed no remarkable change in lobular structure but many vacuoles were found in hepatic cell. Hepatic cells took normal roundish, polygonal shapes containing spherical nuclei. In group of yellow-brown liver, many brown pigments were seen in hepatic cells, MMCs and brown-colored hyaline droplets within cytoplasm of hepatocytes. Yellowish green pigments were seen in hepatic cells and MMCs of yellow green liver and green colored hyaline droplets within hepatocytes. The dilated central veins are highlighted with atrophy of hepatic cells. Outline of atrophic hepatocyte became ambiguous and nucleus frequently become small and pyknotic. Fatty liver showed prominent vacuolar structures in cells as clear spaces or foamy cytoplasm with degenerative nuclei. From these results, it was strongly suggested that hepatic gross and histological findings could be used as important and critical health parameters of fish prior to progression to substantial manifestation as clinical disease.