• Textile Coloration and Finishing
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• v.27 no.4
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• pp.245-260
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• 2015

The effect of salt milling process on the crystal size, morphology, and color characteristics of C.I. Pigment Red 57:1 was studied. The primitive morphology and color properties of the pigment after synthesis were studied in the former series work. The size and morphology of primary particles and the second aggregation features should be considered because they are very important to determine pigment quality. We compared the primary morphology of pigment particles before drying with the secondary aggregated morphology of pigment particles after drying and salt milling process. Morphological properties were investigated by particle size analysis, X-ray diffraction, and scanning electron microscopy and color measurement was carried out. Significant reduction in particle size as well as enhanced crystallite size after salt milling process was observed. This result might give a difference in color of the pigment, turning into brighter and more blue-toned red color. It was revealed that synthesis condition affect the morphology and color of the pigment even after milling. Increase in HCl concentration in the synthesis process enhanced crystal size and quality forming bluer-red pigments but an increase in $CaCl_2$ concentration resulted in more amorphous crystals forming darker-red pigments after salt milling.

• Applied Chemistry for Engineering
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• v.28 no.1
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• pp.95-100
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• 2017

In this study, various Pigment Red 57:1 samples and also their dispersant were prepared in various synthesis conditions via changing parameters such as synthesis time, pH, derivative content and synthesis temperature in order to analyze the pigment particle behaviors and their spectroscopic and physical properties. Each sample was analyzed using Fourier infrared spectroscopy, UV-Vis spectroscopy, particle size analyzer, color spectrophotometer and X-ray diffractometer and their characteristics were compared. As a result, it was possible to control the size of pigment particles by controlling the synthesis conditions.

• Korean Journal of Microbiology
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• v.50 no.1
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• pp.46-52
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• 2014

This study was carried out to investigate the characteristics of fermented chinese yam and rice (Dioscorea japonica, Dioscorea batatas, Dioscorea opposita, Rice, FCYR) using Monascus sp. MK805. The extracts from FCYR were measured to examine pigments, antioxidant activities were investigated through DPPH radical scavenging activity, total polyphenol and flavonoid contents, reducing power. Also it was investigated monacolin K productivity by FCYR. Pigments productivity (yellow, orange and red) were 26.2, 13.9, 17.3 at Dioscorea japonica, 41.9, 22.6, 53.2 at Dioscorea batatas, 12.5, 7.5, 9.7 at Dioscorea opposita and 10.1, 7.7, 10.2 at rice, respectively. DPPH radical scavenging activity of FCYR was about 69.7, 79.6, 57.8, and 42.3%, total polyphenol contents of FCYR was about 480.6, 658.7, 379.3, and 212.9 mg/kg, total flavonoid contents of FCYR was about 342.5, 448.4, 235.2, and 168.7 mg/kg, reducing power of FCYR was about 1.57, 2.14, 1.14, and 0.35 (OD at 700 nm), respectively. And then monacolin K productivity of FCYR was about 453.8, 509.5, 332.2, and 263.2 mg/kg, respectively.

• Journal of Ginseng Research
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• v.14 no.1
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• pp.57-62
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• 1990

In order to Investigate the mechanism of the leaf-burning disease of ginseng (Panax ginseng C.A. Meyer), studies on the generation of singlet oxygen (1O2) and the photooxidation of the pigments were carried out in comparison with the ones of soybean (G1ycine max L). The studies were mainly focalized on the effects of light intensity, light intensity, inhibitor and electron donor/acceptor of the Photosynthetic electron transport system. When we measured the amounts of 1O2 generated in the thylakoids of ginseng and soybean by the irradiation of light (300 w/m2) as a function its time. It was identified that a higher amount of 1O2 was formed in the ginseng thylakoid than the case of soybean. A generation ratio of lO2 between ginseng and soybean sltbstantially identical in the range of light intensities 50∼150w/m2 However much higher amount of 1O2 was generated in ginseng by irradiation of strong intensity of light (200 500w/m2). Wave length dependency on the generation of 1O2 and the pigment photooxidation was observed on ginseng thylakoids; red light (600-700 nm) gave a maximum effect in the contrast with blur green light (400-60 nm). When the ginseng thylalioid was treated with the electron donor (Mn2+) and acceptors (DCPIP, FeCy) of the photosynthetic electron transport system. a drastic inhibition of 1O2 generation was observed. However, treatment with its inhibitors (DCMU, KCW) activated 1O2 generation. An interesting fact that an electron donor or acceptor of the photosystem II(P680) Inhibited 1O2 generation, suggests an intimate relationship between 1O2 generation and photosystem II.

• The Korean Journal of Community Living Science
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• v.16 no.4
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• pp.47-57
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• 2005

To investigate the characteristics of edible flowers as a food material, we have examined the kinds, colors, sizes, fresh weights, pigments and shipping periods of edible flowers marketed on the cropping farms, selling agencies and Internet shopping malls from February through September, 2005. Thirty six kinds of edible flowers were marketed in Korea, and all but the chrysanthemum were introduced species. The characteristics of edible flowers were shown differently by the varieties following the same kinds of flowers. Those colors were yellow (twenty five kinds), red (twenty three), pink (twenty), white (eighteen), and orange (sixteen). Flower diameters were measured and showed that seven kinds of edible flowers were 1.0 to 2.0cm, fourteen 2.0 to 3.0cm, sixteen 3.0 to 4.0cm, eight 4.0 to 5.0cm, and nine over 5.0cm. Flower fresh weights were measured as follows: twenty one kinds of edible flowers were under 0.5g ($58.3\%$), eight were $0.6\∼1.0g(22.2\%$), and six were $1.1{\∼}1.5g(16.7\%$). The taste of edible flowers was often bitter (twenty one kinds), sweet and sour (seven), somewhat fragrant (six), fishy (three), and others (nine). The pigments of edible flowers were anthoxanthin (twenty seven kinds), flavonoid (twenty three), carotenoid (seventeen), and betanidin (four).