• Journal of the Korean Society of Food Science and Nutrition
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• v.25 no.3
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• pp.460-469
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• 1996

This study was intended to observe the physicochemical and sensory characteristics of anchovy added kimchi during fermentation at 4$^{\circ}C$ for 4 weeks. Salting of Chinese cabbage for 10 hours at 10% brine solution was turned out to be appropriate organoleptically for kimchi preparation. Salt content of all kimchies prepared in this study was below 2%. The changes of pH and acidity during fermentation was slow in raw anchovy added kimchi compared to other kimchies. The content of vitamin C was not changed significantly through the fermentation period, whereas the content of reducing sugar was increased at the early stage of fermentation and subsequently decreased as fermentation proceeded. The number of lactic acid bacteria was the highest in raw anchovy added kimchi. The content of calcium and phosphorus were higher in anchovy powder added kimchi and raw anchovy added kimchi than control. In the early stage of fermentation, the major pigments of kimchi were the chlorophyll and carotenoid, but in the later stage of fermentation, the color of Chinese cabbage became greenish brown as chlorophyll was converted to pheophytin. In sensory evaluation test, raw anchovy added kimchi received high score at the early stage of fermentation and anchovy powder added kimchi at the late stage of fermentation, respectively.

• Fisheries and Aquatic Sciences
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• v.12 no.1
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• pp.49-53
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• 2009

We conducted a histological analysis to investigate the influence of nutritional changes on melano-macrophages (MMs) accumulation in the kidney of sub-adult rock bream (Oplegnathus fasciatus). Four experimental groups were established (initial control, control, fed and starved), and fed commercial feed amounting to 1-3% of their body weight for 2 weeks prior to initiation of experiments. Kidney MMs with dark brown pigment were randomly observed in the kidneys of starved fish, increasing rapidly after 4 weeks, while deposition levels remained low throughout the experiment in the control and fed groups. These results suggest that catabolic tissue breakdown is a major factor contributing to the formation of pigments within MMs. Results also suggest that the degree of MMs deposition in the kidney can be used as alternative indicators in identifying starvation in wild and cultured rock bream.

• Korean Journal of Crystallography
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• v.13 no.1
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• pp.31-35
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• 2002

The possibility of producing the pigments from potash feldspar was studied by adopting the mechanical alloying technique under various gas environments. The experiments were carried out by varying grinding time with the addition of copper metal and titanium oxide in N₂, O₂, He, CO₂, H₂and air atmospheres. The mixture of the potash feldspar concentrate and copper and titanium dioxide are finely ground by a planetary ball mill, and then the composite powders were calcined at 1200℃ for 20 minutes. As a result, the calcined feldspar with 1 wt% of Cu has shown various colors like green in air, black in O₂, dark green in CO₂, brown in H₂, purple in He, and pale green in N₂ atmospheres, respectively.

• Journal of Microbiology and Biotechnology
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• v.7 no.6
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• pp.402-408
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• 1997

The antibiotic-producing strain HW-003 was screened from soil and found to be effective against the multidrug-resistant Staphylococcus aureus. The spore chain of HW-003 was retinaculiaperti, and the spore surface was spiny. Strain HW-003 has a LL-diaminopimelic acid isoform in the cell wall. The aerial mass color of the strain was gray, and the reverse side was yellow-brown. The strain produced melanin, but did not produce soluble pigments. According to the Taxon program, HW-003 showed best match with Streptomyces cyaneus. Antibiotic production reached a maximum after 72-h cultivation. The antibiotic was purified with silica gel column chromatography, octadecylsilyl column chromatography, and HPLC. The purified antibiotic, AMRSA1, showed strong inhibitory activity against multidrug-resistant Staphylococcus aureus and gram-positive bacteria. The molecular weight of AMRSA1 was about 1, 100. AMRSA1 was a peptide antibiotic containing alanine and serine.

• Journal of Photoscience
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• v.9 no.2
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• pp.439-441
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• 2002

Cyanobacteria are the dominant micro flora in rice-fields, contributing significantly to fertility as a natural biofertilizer. Recent studies show a continuous depletion of the stratospheric ozone layer, and the consequent increase in solar UV-B (280-315 nm) radiation reaching the Earth's surface. UV-B radiation causes reduction in growth, survival, protein content, heterocyst frequency and fixation of carbon and nitrogen in many cyanobacteria. UV -B induced bleaching of pigments, disassembly of phycobilisomal complexes, thymine dimer formation and alterations in membrane permeability have also been encounterd in a number of cyanobacteria. However, certain cyanobacteria produce photoprotective compounds such as water soluble colorless mycosporine-like amino acids (MAAs) and the lipid soluble yellow-brown colored sheath pigment, scytonemin, to counteract the damaging effects of UV-B. Cyanobacteria, such as Anabaena sp., Nostoc commune, Scytonema sp. and Lyngbya sp. were isolated from rice fields and other habitats in India and screened for the presence of photoprotective compounds. A circadian induction of the synthesis of MAAs by UV -B was noted in a number of cyanobacteria. Polychromatic action spectra for the induction of MAAs in Anabaena sp. and Nostoc commune also show the induction to be UV-B dependent peaking at 290 nm. Another photoprotective compound, scytonemin, with an absorption maximum at 386 nm (also absorbs at 300, 278, 252 and 212 nm), was detected in many cyanobacteria. In conclusion, a particular cyanobacterium having photoprotective compounds may be a potent candidate as biofertilizer for crop plants.

• Conservation Science in Museum
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• v.29
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• pp.1-32
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• 2023

The Paintings of a 60^th Wedding Anniversary Ceremony Created by an Unknown Painter (Deoksu 6375), housed by the National Museum of Korea, is a five-panel painting book depicting scenes from a wedding ceremony. Hoehonrye is a type of repeated wedding ceremony to commemorate a couple's 60th wedding anniversary with congratulations from the community. The paintings of the book record five scenes from the wedding: jeoninrye, a ceremony where the groom brings a wooden wild goose to the bride's house; gyoberye, the groom and the bride bowing to each other; heosurye, pouring liquor to toast to the couple's longevity; jeopbin, offering tea to guests; and a banquet to celebrates the couple's 60th wedding anniversary. The book describes figures, buildings and a variety of items in detail with delicate brushstrokes. The techniques were examined using microscopy, infrared, and X-ray irradiation and hyperspectral imaging analysis. The invisible parts were examined to identify the rough sketch and distinguish pigments and dyes used for each color. The components of the pigments were determined by X-ray fluorescence analysis, while the dyes were identified by UV-vis spectrometry. Microscope observation revealed that the fabric used for the paintings was raw silk thread with almost no fiber twist, and plain silk fabric. Hyperspectral imaging analysis, X-ray fluorescence analysis, and UV-vis spectrometry confirmed that the white pigment was white lead and the black was chinese ink. The red pigments were using red clay, cinnabar, and a mixture of cinnabar and minium. Brown was made using red clay and organic dyes, and yellow using gamboge. Green was identified as indigo, malachite, chrome green, barium sulfide, and blue as azurite, smalt, and indigo. The purple dye was estimated as a mixture of indigo and cochineal, and gold parts were used gold powder. Hyperspectral images were distinguished parts damaged and conservation treatment area.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.968-974
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• 2003

Twenty-three cultivars of colored rice were collected from inside and outside Korea to determine the contents of pigments and phenolic compounds, and also to compare their correlations with antioxidativity and antimutagenicity. The pigment content decreased in the order of LK 1-3-6-12-1-1>LK 1D 2-7-12-1-1>Elwee>Mutumanikam>IR 1544-38-2-2-1-2-2>wx 124-163-45-7-1-1-1, LK 1A-2-12-1-1. Polyphenolic content was the greatest in IR 17491-5-4-3-3 with a ratio of 0.244 g per 100 g brown rice, followed by LK 1-3-6-12-1-1>LK 1D2-12-1>Elwee>Mutumanikam 7 IR 1544-38-2-2-1-2-2, LK 1A-2-12-1-1. The pigment contents for each colored rice cultivar showed a highly positive correlation with polyphenolics in colored rice seeds. For chromaticity, a positive correlation was exhibited between the lightness and hydroxyl radical scavenging activity. In contrast, a negative correlation was observed between the redness and the inhibitory effect of lipid peroxidation.

• Journal of the East Asian Society of Dietary Life
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• v.25 no.4
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• pp.660-666
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• 2015

Natural food colorant are widely used to satisfy consumer preferences. Anthocyanins are red, blue and purple natural pigments. Purple-fleshed sweet potato (PSP) contains large quantities of anthocyanins. The aims of this work were i) to investigate the influence of sugars on the purple color of PSP jam and ii) to optimize the ratio of ingredients for sensory characteristics of PSP jam. Korean PSP variety "Sinjami" was used for the preparation of jam. The jams were prepared with various sugar contents (0, 20, 30, 40 and 50% total weight) consisting of steamed purple-fleshed sweet potato, water, lemon juice and apple juice. With increasing sugar contents, lightness (L) and redness (a) of PSP jams decreased while yellowness (b) increased, indicating that anthocyanins were degraded and/or brown pigments were formed due to high sugar content under heat treatment. Hardness, springiness, chewiness and cohesiveness showed significant differences among PSP jams with various sugar contents. In sensory evaluation, addition of sugar significantly increased scores for color and texture as compared to control samples. The color, texture and preference results indicate an optimal sugar content of 40% total ingredient weight for PSP jam.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.8
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• pp.1186-1193
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• 2015

This study was performed to investigate the changes in monacolin K content and antioxidant activities of Monascus-fermented brown rice with different germination temperatures and periods. Brown rice was germinated at 32, 35 and $37^{\circ}C$ for 1~4 days, after white rice (WB), brown rice (BR), and germinated brown rice (GBR) were fermented with M. pilosus 305-9 at $30^{\circ}C$ for 20 days. The redness, yellowness and Monascus pigments increased after germination. Total monacolin K content increased from 215.85 mg/kg of BR to 1,263.04 mg/kg of GBR ($32^{\circ}C$/1 day), whereas monacolin K content decreased with increase in germination period. Citrinin was not detected in any of the samples. Total polyphenol (TPC) and flavonoid contents (TFC) increased with increase in germination temperature and period, whereas electron donating ability (EDA) and total antioxidant activities (TAA) decreased due to reduction of Monascus pigment content. The TPC and TFC showed the highest values (13.80 mg/g and 1.30 mg/g, respectively) in GBR ($37^{\circ}C$/4 day), whereas EDA and TAA showed the highest values (22.16 mg Trolox equivalent/g and 62.27 mg ascorbic acid equivalent/g, respectively) in GBR ($32^{\circ}C$/1 day). These results indicated that the optimal germination temperature and period for increasing monacolin K content and antioxidant activities was found to be at $32^{\circ}C$ for 1 day. In addition, it was found that M. pilosus 305-9 was a useful strain for increasing monacolin K content without producing citrinin in functional foods and pharmaceutical industrial regions.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.2
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• pp.143-148
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• 1998

This study was carried out in order to investigate oxidative deterioration during dehydration at $40^{\circ}C,\;50^{\circ}C$ and $60^{\circ}C$ of sea mussel and baby clam. Moisture content was decreased with drying temperature and time. Sea mussel was dehydrated more rapidly than baby clam that had Harder muscle tissue. Both samples were not reached to Aw 0.62 in case of 10 hrs drying at $40^{\circ}C$, But it reached within 8 hrs in sea mussel and 10 hrs in baby clam at $50^{\circ}C$, respectively. Even if $60^{\circ}C$ could speed up drying, it caused to form more free fatty acid, peroxide, thiobarbituric acid and brown pigments. Lipophilic brown pigment was 10 times higher than hydrophilic and actively increased in all samples. fluorescence intensity was also increased with drying temperature and time. Particularly, it was higher sea mussel than baby clam more or less.