• Korean Journal of Human Ecology
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• v.21 no.5
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• pp.989-1004
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• 2012

The purpose of this study was to investigate the characteristics of the pigment and the dyeability of juniperus chinensis needles, berry, bark and heartwood extracts using distilled water, methanol, normal butanol and ethyl acetate as a solvent. Ultraviolet-visible absorption spectrum bands of the extracts were measured at around 280nm to 320nm in all the solvent extracts. The maximum absorption wavelength was able to determine tannin. All the solvent extracts except for distilled water extracts were able to confirm the presence of chlorophyll. Infrared absorption spectra (FT-IR) of all parts of the extracts showed broad absorption bands of OH due to phenolic-OH, benzene CH peak of phenol chemical structure, ether-based stretching vibration peak and the peak of flavonoid compounds that appeared in all the solvent extracts. The yield of juniper needles and heartwood in distilled water and methanol extraction were effective. Extraction of berry yields in distilled water was also effective. The yield of ethanol extraction from the bark showed better efficiency. As a result of using distilled water for the dye solution, the color of the fabrics dyed with all extracts of the needles and Y series berries generally showed light Y progression with a strong red tinge. By using a mixture of 20% ethanol and 80% distilled water for the dye solution, the color of the fabrics dyed with needles and berry extracts showed Y series dominantly. The color of the fabrics dyed with Bark and heartwood extracts were dominantly R series.

• Journal of Mushroom
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• v.5 no.2
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• pp.71-75
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• 2007

'Sunjung', a new variety of golden oyster mushroom was bred in Mushroom Research Institute, Gyeonggido Agricultural Research & Extension Services in 2006. This oyster mushroom was selected one which mate with monokaryon collected from KME20064 and KME20066. The optimum temperature for the mycelial growth was about 26 ~$28^{\circ}C$ and that for the primordia and growth of fruitbody was about $18{\sim}23^{\circ}C$. Compared to the control which took 25 days of incubation period, Sunjung required 21~22days. It grew primordia after developed a lump of mycelium. In the characteristics of fruit body, pileus was infundibuliform of yellow-color and stripe was slender/long shape of white color. The yield was 112.9g/850cc bottle and 275.5g/2kg P.P bag.

• Journal of Ginseng Research
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• v.41 no.3
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• pp.428-433
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• 2017

Background: In this study, the fermentation of ginseng seeds was hypothesized to produce useful physiologically-active substances, similar to that observed for fermented ginseng root. Ginseng seed was fermented using Bacillus, Pediococcus, and Lactobacillus strains to extract ginseng seed oil, and the extraction yield, color, and quantity of phenolic compounds, fatty acids, and phytosterol were then analyzed. Methods: The ginseng seed was fermented inoculating 1% of each strain on sterilized ginseng seeds and incubating the seeds at $30^{\circ}C$ for 24 h. Oil was extracted from the fermented ginseng seeds using compression extraction, solvent extraction, and supercritical fluid extraction. Results and Conclusion: The color of the fermented ginseng seed oil did not differ greatly according to the fermentation or extraction method. The highest phenolic compound content recovered with the use of supercritical fluid extraction combined with fermentation using the Bacillus subtilis Korea Food Research Institute (KFRI) 1127 strain. The fatty acid composition did not differ greatly according to fermentation strain and extraction method. The phytosterol content of ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method was highest at 983.58 mg/100 g. Therefore, our results suggested that the ginseng seed oil fermented with Bacillus subtilis KFRI 1127 and extracted using the supercritical fluid method can yield a higher content of bioactive ingredients, such as phenolics, and phytosterols, without impacting the color or fatty acid composition of the product.

• Horticultural Science & Technology
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• v.29 no.1
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• pp.77-80
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• 2011

A new bi-color mini gerbera (Gerbera hybrida Hort.) 'Sun Cap' was developed from a cross of '99-ga-2' and '99-na-3-1' followed by seedling and line selections at the Flower Research Institute, Gyeongnam Agricultural Research and Extension Services (ARES) in 2007. Characteristic tests were conducted three times from 2004 to 2007. 'Sun Cap' has single type in good harmony with bi-color (Red/Yellow, RHS 45-B/9-A) ray floret and green center. It has good stable flower shape and strong peduncle. Its vase life was 13.5 days. The average yield of 'Sun Cap' was 102.6 flowers per plant a year in greenhouse. Yield trials were carried out from 2004 to 2007. This cultivar was registered for commercialization in 2009. 'Sun Cap' would be cultured under greenhouse condition in Korea.

• Food Science of Animal Resources
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• v.43 no.2
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• pp.331-345
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• 2023

The effects of pink inhibiting ingredients (PII) to eliminate the pink color defect in cooked turkey breast produced from presalted and stored raw ground turkey in the absence or presence of sodium tripolyphosphate (STP) were examined. Ground turkey breast was mixed with 2% sodium chloride and vacuum packaged. After storage for 6 d, ten PII were individually incorporated without or with added STP (0.5%) as follows: none (control), citric acid (CA; 0.1%, 0.2%, 0.3%), calcium chloride (CC; 0.025%, 0.05%), ethylenediaminetetraacetic acid disodium salt (EDTA; 0.005%, 0.01%), and sodium citrate (SC; 0.5%, 1.0%). Treatments were cooked at a fast or slow cooking rate, cooled, and stored before analysis. All PII tested were capable of lowering inherent pink color compared to the control (No STP: CIE a^* pooled day reduction of 23.0%, 5.2%, 12.6%, and 12.6% for CA, CC, EDTA, and SC, respectively; STP: reduction of 21.5%, 17.4%, 6.0%, and 18.2% for CA, CC, EDTA, and SC, respectively). For samples without STP, fast cooking rate resulted in higher CIE a^*. However, slow cooking resulted in more red products than fast cooking when samples included STP. Presalting and storage of ground turkey caused the pink discoloration in uncured, cooked turkey (CIE a^* 6.24 and 5.12 for without and with STP). This pink discoloration can be decreased by inclusion of CA, CC, EDTA, or SC, but incorporation of CA decreased cooking yield. In particular, the addition of SC may provide some control without negatively impacting the cooking yield.

• Carbon letters
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• v.11 no.3
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• pp.192-200
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• 2010

Common reed (Fragmites australis), a local invasive grass, was investigated as a possible feedstock for the production of activated carbon. Dried crushed stems were subjected to impregnation with phosphoric acid (30, 40 and 50%) followed by pyrolysis at $400{\sim}500^{\circ}C$ with final washing and drying. Obtained carbons were characterized by determining: carbon yield, ash content, slurry pH, textural properties and capacity to remove color bodies from factory-grade sugar liquor. Produced carbons possessed surface area up to 700 $m^2/g$, total pore volumes up to 0.37 $cm^3/g$, and proved to be microporous in nature. Decolorization of hot sugar liquor at $80^{\circ}C$ showed degrees of color removal of 60 up to 77% from initial color of 1100~1300 ICU, at a carbon dose of 1.0 g/100 ml liquor. No correlation seems to hold between synthesis conditions and % R but depends on the degree of microporosity. A commercial activated carbon N showed a comparative better color removal capacity of 91%. Common reed proved to be a viable carbon precursor for production of good adsorbing carbon suitable for decolorization in the sugar industry, as well as in other environmental remediation processes.

• Textile Coloration and Finishing
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• v.11 no.5
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• pp.30-37
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• 1999

The extracts drawn out from Artemisia princeps by water was concentrated. Using this concentrate the silk and the cotton fabrics were dyed, and they were measured with the K/S value, surface color and mordant quantity in order to evaluate the dyeability and the antimicrobial activity. The results are as follows; 1. The K/S value of the silk fabric was much higher than that of the cotton fabric. And the color yield of the dyed silk fabric was most efficient for the premordanting method. 2. The surface colors on the dyed fabric depended heavily upon mordants used or mordanting methods. For all cases, the value of the dyed fabric was generally dark. For the Cr-mordant among various mordants, the chroma produced clear and the color difference was distinct when using the Fe-mordant. 3. On the other hand the amount of absorbed mordant in the silk fabric was larger than that of the cotton fabric. And the Cu-mordant was most efficient. 4. The color fastness was significantly improved when mordants were added. Cr-mordant improved best in all of the dry cleaning, wet cleaning and perspiration fastness. Iron and abrasion fastness showed over 4-5 grade regardless of any mordant. And light fastness was best in Cu-mordant. 5. The Cu-mordant showed the greatest antimicrobial activity in both of mordant treat silk and cotton fabrics.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.1
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• pp.3-12
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• 2001

The dyeing powder drawn out from Dryopteris crassirhizoma by water was concentrated. Using this powder, the silk and the cotton fabrics were dyed and they measured with the K/S value, surface color, mordant quantity in order to evaluate the dyeability, antimicrobial and deodorant properties. The colorant of Dryopteris crassirhizoma was proved flavonoids by FT-IR spectrum. The K/S values of silk were much higher than those of cotton, the color yield of the silk and cotton fabric were most efficient the postmordanting method. The surface colors on the dyed fabric depended heavily upon mordants used or mordanting methods. For all cases, the value of the dyed fabric was generally dark. The chroma produced clear for the Al-mordant of silk and the Cu-mordant of cotton in the 3% concentration of mordants, the color difference was distinct when using the Fe-mordant. The K/S values of cationized cotton were much higher than cotton. The color fastness was significantly improved when mordants were added, In the case of the light fastness, Fe and Cu-mordants improved more than 1 level. The Cu-mordant showed the greatest antimicrobial and deordarant activity on both of the silk and the cotton.

• Fashion & Textile Research Journal
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• v.3 no.2
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• pp.162-167
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• 2001

The dyeing powder drawn out from Cinnamoum cassia by water was concentrated. Using this powder, the silk fabrics were dyed and they measured with the K/S value, surface color, dye fastness and antimicrobial properties. The colorant of Cinnamoum cassia was proved flavonoids by FT-IR spectrum. The K/S values of silk by mordants concentration were much higher than those of high-concentration, the color yield of the silk fabrics were most efficient the premordanting method. The surface colors on the dyed fabric depended heavily upon mordants used or mordanting methods. For all cases, the value of the dyed fabric was generally dark except AI-mordant. The chroma produced clear for the unmordanting, the color difference was distinct when using the Fe-mordant. The color fastness was significantly improved when mordants were added. In the case of the light fastness, Cu-mordants improved more than 1-2 level. The Cu-mordant showed the greatest antimicrobial activity on the silk fabric.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.98-104
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• 2017

The objective of this study was to determine the effects of short-term presalting on pink color and pigment characteristics in ground chicken breasts after cooking. Four salt levels (0%, 1%, 2%, and 3%) were presalted and stored for 0 and 3 d prior to cooking. Cooking yield was increased as salt level was increased. However, no significant differences in pH values or oxidation reduction potential (ORP) of cooked chicken breasts were observed. Cooked products with more than 2% of salt level had less redder (lower CIE $a^*$ value) on day 3 than on those on day 0. As salt level was increased to 2%, myoglobin was denatured greatly. Myoglobin denaturation was leveled off when samples had 3% of salt. With increasing salt levels, residual nitrite contents were increased while nitrosyl hemochrome contents were decreased. These results demonstrate that salt addition to a level of more than 2% to ground meat may reduce the redness of cooked products and that presalting storage longer than 3 d should be employed to develop a natural pink color of ground chicken products when less than 1% salt is added to ground chicken meat.