• Korean Journal of Pharmacognosy
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• v.27 no.4
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• pp.301-308
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• 1996

Hairy roots induced from stems of Rubia cordifolia var. pratensis were cultured in the liquid medium under a variety of auxins to find the optimal condition for the growth and production of pigments. Culture of the hairy roots on NN liquid medium containing NAA 0.5 mg/l was best for growth of hairy roots. Production of yellow anthraquinone derivatives and purpurin in hairy roots was enhanced by the culture on NN liquid medium without auxins. Effects of L-phenylalanine, L-tyrosine and juglone, synthesized via the shikimic acid pathway, on growth and production of pigments in hairy roots were studied in the present study. Concentration of exogeneous L-phenylalanine. L-tyrosine and juglone in liquid culture system of hairy root containing NAA 0.1 mg/l was decreased quickly in its early stages of the culture period. Addition of juglone to NN liquid medium containing NAA 0.1 mg/l enhanced the productivity of pigments in hairy roots.

• Journal of Life Science
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• v.8 no.1
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• pp.1-7
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• 1998

The mold YH-69 producing pigments was isolated from soil, and identified as Monascus sp.. For the production of the pigments from the mold, the best condition was observed with 6% rice powder with 200 mesh, 0.2% yeast extract, 0.3% ammonium sulfate, and 0.02% ZnSO4 at pH 5 and 30$\circ$ for 6 day with reciprocal shaking.

• Journal of the East Asian Society of Dietary Life
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• v.7 no.1
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• pp.12-135
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• 1997

Color(and appearance)is one of the most important visual attributes in food. The favorite color of food is depend on the nation and its culture. Unfortunately the word on color ash superseded appearance as the description of the total visual perception of food. The optical properties are color, gloss, translucency, the uniformity of these attributes over the surface of the product, and the appearance boundary condition visual flavor. The major purpose of this lecture is to stress the importance of color and gloss on the basis of sensory evaluation for vegetables and these cooking process. These points are as follows: 1. Color and palatability Principle of cooking ; five tastes and five colors 2. Pigments and colorimeter Plant pigments ; Chlorophyll, Carotinoid, Anthocyan Optical properties and colorimeter Correlating instrumental and pigments data 3. Color, gloss of vegetables Effect of color and gloss on several cooking treatments 4. The importance of color of foods to the food industry and consumer

• Journal of the Society of Cosmetic Scientists of Korea
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• v.25 no.4 s.34
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• pp.7-16
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• 1999

Silver-containing antimicrobial inorganic pigments that have been developed so far still have problems, which result from silver's unique metallic color and discoloration. Therefore, those things are used only for make-up cosmetics or just the restricted amount is used. Although the use of white-base pigments or iron oxides has been considered to solve those problems, they virtually fail to serve as a perfect substitute. So it seems difficult to use enough quantity of those materials or to apply them to diverse kinds of products. The purpose of this study was, accordingly, to attain the complete removal of metallic color and the maintenance of color. Additionally, a rosemary extract was employed to develop a silver-containing inorganic antimicrobial pigment(Ag-AIP-R) that has an improved antimicrobial effect and anti oxidative effect.

• Korean journal of food and cookery science
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• v.16 no.3
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• pp.255-259
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• 2000

The effects of the concentrations of Gardenia blue pigments and sugar types(honey and oligosugar) on the sensory quality characteristics of starch Dasik were investigated to develop a new blue colored starch Dasik. The blueness(-b value) was increased with the increase of blue pigment, while lightness(L value) was decreased. TPA values showed that hardness, fracturability, gumminess and chewiness were increased with the increase of blue pigment significantly(p<0.05), especially in honey-Dasik. In sensory evaluation, honey-Dasik with 0.04%-blue pigment showed higher scores than any other samples, especially in color, sweetness and overall acceptability, but was not significantly different.

• Proceedings of the SCSK Conference
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• 1999.10a
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• pp.7-16
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• 1999

Silver-containing antimicrobial inorganic pigments that have been developed so far still have problems, which result from silver’s unique metallic color and discoloration. Therefore, those things are used only far make-up cosmetics or just the restricted amount is used. Although the use of white-base pigments or iron oxides has been considered to solve those problems, they virtually fail to serve as a perfect substitute. So it seems difficult to use enough quantity of those materials or to apply them to diverse kinds of products. The purpose of this study was, accordingly, to attain the complete removal of metallic color and the maintenance of color. Additionally, a rosemary extract was employed to develop a silver-containing inorganic antimicrobial pigment(Ag-AIP-R) that has an improved antimicrobial effect and antioxidative effect.

• Journal of the Korean Chemical Society
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• v.18 no.4
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• pp.289-296
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• 1974

More than ten cartenoid pigments were separated from the dark red extracts of abdominal skin of Bombina Orientalis by TLC, and column chromatography, and the visible and infrared spectrum of purified carotenoids were determined. Two major pigments were identified as ${\beta}$-carotene and 4-hydroxy-echinenone respectively through physical and chemical properties, chromatographic, visible and infrared spectral characteristics.

• Applied Biological Chemistry
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• v.23 no.4
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• pp.242-245
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• 1980

The anthocyanin pigments in the fruit skin of Panax ginseng and Panax quinquefolius were extracted with 1% HCl/propanol. The pigments were purified by preparative thin layer and paper chromatography. The major bands in the 2 varieties were identified as pelragonidin-3-monoglucoside by chromatographic, spectrophotometric and high performance liquid chromatographic methods. The possibility of the anthocyanin acylation was not studied in this report. One of minor red band found in the Panax ginseng (not identified) was missing in the Panax quinquefolius.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2006.06b
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• pp.505-508
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• 2006

Talc has been used as coating pigments for gravure printing paper and light weight coated paper (LWC) in Europe for 30 years and the use of talc has been significantly increased every year. Currently, talc is used for about 15% of pigments for paper coating. Especially more than 50% of the coating pigments for gravure printing paper and web printing paper (web off-set) is applying talc. The use of talc improves printability, smoothness, and the coverage of base paper, and showed a significant effect on reducing the coated paper basis weight. In addition, it improves compressibility of the coating layer, influencing the gravure printability.

• Journal of Conservation Science
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• v.38 no.4
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• pp.327-333
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• 2022

Sri Lanka has four types of mural painting styles; Classic, Late Classic, Kandyan, and Southern styles, but there is little research on scientific analysis for mural paintings. In this study, we analyze white, yellow, and red clay pigments which were collected from ancient producing sites. Analyzing pigment samples shows that samples are containing aluminum oxide(Al₂O₃) and silicon dioxide(SiO₂) which are connected to the soil. And a degree of iron oxidation determines yellow or red colors. To understand the characteristics of clay pigment samples, we go over previous pigment analyses of mural paintings in Sri Lanka. Kaolin is identified after the 17^th century, yellow and red ochre are applied in early periods, Classic and Late Classic styles. The change in raw materials of pigments occurred in the 17^th century.