• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.37-44
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• 1989

This study aims at producing red pigment effectively by using protoplast fusion. Auxotrophic mutants of M. anka, $4478-27-37(Thi^-,\;Met^-),\;4478-27-62(Thi^-,\;Arg^-)$ were derived from M. anka, 4478-27. M. anka, $6540-185-24\;(Pan^-,\;Leu^-)$ and M. anka, $6540-185-72\;(Arg^-)$ were derived from M. anka, 6540-185. The optimal conditions of protoplast fromation were at time by using mixtures of chitinase (100mg/ml), cellulase (5mg/ml) and ${\beta}-glucuronidase\;(5mg/ml)$. The protoplast of those auxotrophic mutants were fused effectively, in the solution of 30% PEG $6,000,001M-CaCl_2$, 0.05M-glycine, pH 6.0. Fusion frequencies were 0.70%-0.85%. Fusants, No. 14 and 42 produced highest red pigment among them.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.2
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• pp.125-135
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• 1977

Recently, culture of Undaria pinnatifida, one of the representative esculent sea weed, has been prevailing in tile east and south coasta of Korea and reached the mass culture stage. In this study, compositional quality factors for food were studied and the contributory effects of blanching and pigment fixatives in the quality retention of cultured Undaria pinnatifida are discussed. When the place and time of harvesting were the same, cultured pinnatifida showed scarce difference in the chemical composition comparing to tile naturally grown Undaria pinnatifida, but cultured Undaria pinnatifida shelved a considerable difference depending upon the cultured places. In the chemical composition of Undaria pinnatifida, the alginic acid comprising about $40\%$ of the whole solid materials seemed to be responsible for the compositional puality. The chlorophyll and carotenoid content of the clutured Unaria pinnatifida were considerably lower than that of the naturally grown Undaria pinnatifida and wass inferior in puality by color to the naturally grown one. Dried Undaria pinnatifida contained a considerable amount of amino-N, mannitol, and soluble minerals and it is considered that these components play a great role in the relish effects. It could also be evaluated as a good albuminous source for food science the dried pinnatifida contains about $18\%$ of crude protein. In the analysis of free amino acid composition of dried Undaria pinnatifida, the naturally growm samples showed so what higher levels in all amino acid content than the cultured samples. The contents of theronine, alanine, and glutamic acid were major in quantity wherease histidine cysteine, tyrosine, and phenylalanine were minor. The contents of such amino acids like serine and proline were particularly low or undetectable. The results of amino acid analysis of the acid hydrolysates of dried Undaria pinnatifida in quantity of individual amino acid showed te same pattern as that of free amino acid. It is noticed that Undaria pinnatifida seemed to contain good quality protein since the contents of essential amino acids were considerably higher and uniform. By blanching the fresh sample, the water soluble components brought about cousiderable loss, and, particularly, it was noteworthy that both mannitol and soluble minerals apparently decreased. In the pigment analysis of the dried sample, blanching was effective to retain chlorophyll and carotenoid. The addition of pigment fixatives in blanching solution such as Ca-gluconate, Ca-carbonate, and Ca-hydroxide did not exhibit much effect on the pigment retention except that Ca-carbonate shelved some effect only in the early stage of storage.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.10 no.1
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• pp.17-22
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• 1977

In the present paper, the effect of sodium sulfite treatment on tile inhibition of browning reactions occurring in the storage of dried oyster was tested and the supplementary effect of antioxidantsaddedwasalsomentioned. Dried oysters treated with sodium sulfite solutions as described in the previous paper(Lee and Choi, 1977) were stored in the bottles with silica gel bags at room temperature with or without the application of antioxidants. The ethanol solution of an antioxidant mixture(BHA, BHT, plus, synergists) was sprayed on the surface of cooked oyster before drying. The density of brown pigment was determined spectrophotometrically by measuring the absorbance at 420 and 440 nm of both fractions of pigment extract, namely chloroform-methanol and water soluble fractions, which represent the brown color developed by fat oxidation and Maillard reactions respectively. TBA value was also measured for the oxidative rancidity in oysters during the storage. It appeared from the results that the 0.5 M sodium sulfite-60minute treated samples showed better effect after 150 day storage at room temperature. Controlling tile pH of treating solutions, did not reveal so much different in inhibitory effect in the aspect of color but a more reduction of tyrosine and reducing sugar was resulted with acidic solution than with alkaline solution. The development of brown color in dried oyster seemed to be leaded rather by the oxidative rancidity of lipids than sugar-amino reactions particularly in a long-term storage since the browning of chloroform-methanol fraction progressed more rapidly than of water. soluble fraction. The application of antioxidant, therefore, could largely retard the browning of the product as appeared in the results that sodium sulfite treated oyster with addition of antioxidant kept the best color during the storage.

• Journal of the Korean Applied Science and Technology
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• v.22 no.3
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• pp.281-288
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• 2005

The silica nanoparticles were used as support of catalyst, filling material, electronic assembler, thin film material, and sensor material. And, the titania nanoparticles were used as pigment, dielectric substance, sensor and photocatalyst. In this paper, the spherical composite particles of $TiO_2/SiO_2$with narrow size distribution and phase pure were synthesized by ultrasonic spray pyrolysis method from $TiOSO_4$ and colloidal silica solution. Using ultrasonic apparatus, this starting solution was vaporized to droplets, and these droplets were induced into tube furnace by carrier gas. The resulting composite powder was characterized by scanning electron microscopy, X-ray diffraction analysis, TG-DTA, in vitro sun protection factor(SPF) and BET surface area analysis.

• Journal of the Korean Society of Clothing and Textiles
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• v.8 no.3
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• pp.1-7
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• 1984

Traditionally dyeing fabrics with pigment extracted from carthamus flower was a popular method of obtaining red color in Korea. Such a method existed in several countries throughout the world before the synthetic dyestuff was developed. However, the traditional procedures of using natural products in obtaining colored materials are completely forgotten in modern Korea. The details of dyeing procedures fare not well documented in literature, either. In this study the method of extracting and dyeing with carthamus flower is reconstructed from Korean literature and actually carried out in laboratorf. The reconstructed method is compared with those of Japan, China, France, and Egypt, and the scientific basis of such an ancient tradition is discussed. Carthamus contains two kinds of coloring components : yellow carthamin and red carthamone. Water-soluble carthamin is first extracted by repeated washing and is usually used for the initial soaking procedure. Then carthamone is extracted in alkali solution by adding ashes of dried plants such as carthamus stalks and bean hull. Finally the solution of carthamone is made acidic by adding schizandra juice for dyeing on fabrics.

• Journal of the Korean Applied Science and Technology
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• v.14 no.1
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• pp.109-115
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• 1997

Fluorescent anionic oligo surfactants were synthesized by the condensing products of long chain alkylvinylether-maleic anhydride cooligomers and resorcinol including dye structures. Their various surface activities and dispersing action were studied on the aqueous solution. These oligo surfactants exhibited a remarkable surface tension lowering property, lower foaming and a large dispersing action for the particles of ${\alpha}-copper$ phthalocyanine blue. Further it was ascertained that the binding of oligo surfactant onto the pigment surface caused the deviation towards lower wavelengths at the maximum fluorescent intensity as compared with aqueous oligo surfactant solutions, These surface active properties of the oligo surfactants may be attributed to rigid and hydrophobic structure of dye groups, besides surface-active groups of alkylether groups and carboxylic group of the anionic oligo surfactants.

• Journal of the Korean Society of Costume
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• v.27
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• pp.121-132
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• 1996

This study showed the proper pigment extract in the Phe. Dyeing which is the basic dye of the natural plants dyeing,. Also it compared and examined the K/S the promotion of the color fastness and the effect of color difference change were attended by mordants and method of mordanting. 1. The most absorbance of Phellodendron. sol-ution is 330nm berberine is 430nm. 2. The best and proper temperature to extrat Phe,. was 80 and dyeing solution for 24 hours. 3. The pH effect was stable in the absorbances and color differences change. 4. Mordanted group increased the absorbances compared to non-mordanted sample. In case depth the most absorbance of Al. Sn. K. Cu and C. A solution were in 3% Fe and Cr were in 5%. In the color difference change they became dark reduced greenish and increased yellowish when their absorbances were in 3% 5. K./S was recoginzed by tainnin and fe, K/S was more increased pre-mordants than post-mordants. 6. Fe is the unchangable mordant in the color difference change and pre-mordants is more stable than post-mordants in the difference color. 7. Generally light C. F indicated more than grade 2 and light C. F, was much improved in post-mordanted by alumium potassium potass-ium dichromate. Washing C.F was improved in mordanted by tainnin and ferrous suulfate mordanted group was better than non-mordanted sample. Perspir-ation C,F was more stable in acid than alkali. Dry cleaning C.F indicated more than grade. 4.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.453-459
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• 1989

A strictly aerobic bacterium forming yeller pigment and a highly viscous polysaccharide was isolated. The bacterium was identified as Pseudomonas mendocia. The polysaccharide was presumed to be ${\beta}-glucan$ with o-acetyl group in its structure and the constituent sugar components were glucose and rhamnose in the molar ratio of 2.1: 1.0. The intrinsic viscosity was 64.73dl/g. The apparent viscosity of 1% aqueous solution was 428 mPa.s. at $42\;sec^{-1}$ and the yield stress of the solution was 8.89Pa. The polysaccharide did not have thermal stability but show pH and salt stability.

• Proceedings of the IEEK Conference
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• 2001.10a
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• pp.357-361
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• 2001

The possibility of producing Cr$_2$O$_3$powder from waste magnesia-chromium refractory was investigated by sulfuric acid reaction, alkali fusion, water leaching & purification and heat treatment. The effects of temperature, the amount of NaOH added and the flow rate of air on chromium extraction efficiency in an alkali fusion step were investigated. The fusion product was leached with methanol to solve free-NaOH, and then leached with water to produce a Na$_2$CrO$_4$solution. The purity of chrome(Ⅵ) oxides, prepared both from monochromate with an impurity content and monochromate purified with $CO_2$were also examined. The purified monochromate solution was reduced from Cr(Ⅵ) to Cr(III) with NaHSO$_3$solution. The reduced solution was neutralized with NaOH to produce Cr(OH)$_3$. Water washing was treated to eliminate Na$_2$SO$_4$from neutralized Cr(OH)$_3$slurry. The washed Cr(OH)$_3$was dried and thermally treated to produce Cr$_2$O$_3$powder. The properties like lightness and hue of Cr$_2$O$_3$fabricated in this study were L=47.47, a=-14.40 and b=17.21.

• Korean Journal of Food Science and Technology
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• v.19 no.1
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• pp.75-80
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• 1987

In order to prevent browning during drying of garlic flakes, the effect of dipping in phosphate complex solution prior to drying on the development of brown pigment in the flakes were studied. The browning color development during drying of the flakes was greatly dependent on phosphate complex concentration and their dipping time. A reciprocal relationship between browning color formation and reducing sugar content of dried garlic flakes was found. The browning color development during drying of the flakes was effectively impeded by dipping in 0.3% phosphate complex solution for 3 minute. The reduction of pyruvate content during drying of the flakes was greatly influenced by phosphate complex concentration and drying temperature, and a maximum retention was acieved by 3 minute dipping in 0.2-0.3% phosphate complex solution. The dried yield of the flakes dipped in phosphate complex solution was 1.62-1.75% lower than control and it was mainly caused by the dissolution of soluble solids during dipping.