• Korean Journal of Poultry Science
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• v.31 no.2
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• pp.79-84
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• 2004

A total of 225 ISA Brown layers, 63-wk-old, were used in a 5-wk feeding trial to measure the effect of dietary canthaxanthin(0, 50, 100, 200, and 300mg/kg feed) on its accumulation in various body parts and the egg yolk. There were three replications per treatment and 15 birds per replication. The redness(a$\^$*/) and yellowness(b$\^$*/) of wing and thigh skin significantly(P＜0.05) increased when canthaxanthin was fed at 2200 and 250mg/kg feed, respectively. However, the color of breast skin was not significantly affected by the canthaxanthin supplementation. Skin lightness(L$\^$*/) was not influenced by the dietary canthaxanthin. The dietary canthaxanthin supplementation did not significantly affect the redness or the yellowness of breast and thigh muscles. However, feeding canthaxanthin at 300mg/kg, compared to the control(0mg/kg feed), significantly(P＜0.05) decreased the lightness of wing and breast muscles. Feeding of canthaxanthin for 1-3d also significantly increased the color of egg yolks. In conclusion, canthaxanthin can be used to improve the color of skin and egg yolks, but it should be used cautiously because too intense egg yolk redness could be rejected by consumers.

• Journal of the korean academy of Pediatric Dentistry
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• v.37 no.3
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• pp.345-351
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• 2010

The purpose of this study is to compare microleakage and penetration depths of sealants applied in carious and sound fissures. Extracted premolars(n=80) were divided into 4 groups according to caries status. 1; sound, 2; stained, 3; initial caries, 4; enamel caries. Sealants were applied to the occlusal groove as per manufacturers' instructions, and specimens were thermocycled, stained, sectioned, and examined for microleakage and penetration ability. The results of the present study are as follow: 1. It showed significantly higher microleakage scores in group I than group Two, Three, Four(p<0.05), but no significant difference was found between group Two, Three, and IV(p>0.05). 2. It showed significantly higher penetration scores in group Four (p<0.05), followed by group One, Two, Three, but no significant difference was found between group One, Two, and Three(p>0.05). Based on the results of present study, when the borders of the fissure sealant are on carious enamel, a significantly higher microleakage must be expected. It is considered that depth of enamel caries in the fissure should be taken into account when applying a fissure sealant.

• Journal of Sericultural and Entomological Science
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• v.6
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• pp.34-38
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• 1966

This experiment was to find out the exact amount of iron component in filature water affecting or the coloring and iron component content in the raw silk after the quantitative analysis of iron component in the filature water, cocoon bave and raw silk. 1. In Korea the extent of iron component in filature water is 0.01-0.77 PPM, and the average amount is 0.23 PPM. 2. The sample water from wells contains more than twice as much iron component as the river water. 3. The iron component content in the cocoon bave (Fe$_2$O$_3$ 0.0096%) and that in the raw silk (Fe$_2$O$_3$ 0.0084%) are similar. But it should be noticed that while the ash content in cocoon bave is twice as much as raw silk, the same amount of ash in raw silk has twice as much iron component as the cocoon bave. 4. The amount of iron component in filature water has great effect on the resolution and absorption of iron component contained in the raw silk during cooking and reeling. That is, when the amount of iron component is small, the rate of iron component resolution from the cocoon bave increases and finally the raw silk comes to contain much less iron component than the cocoon bave, but when the iron component amount is over 0.40 PPM, the raw silk happens to contain more iron component than the cocoon bave. 5. The iron component in filature water makes the raw silk grayish and the more the iron component, the grayer the raw silk. 6. While even very small amount of iron component can affect the depth of raw silk, relatively large amount of Mn component does not have so much influence on the coloring.

• Journal of the Korean Chemical Society
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• v.66 no.3
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• pp.209-217
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• 2022

We have developed photosensitive electrochromic smart windows that does not require any transparent conducting oxide (TCO) substrate. In our previous study, we demonstrated that a flexible film-type device made with a low temperature curing WO₃ sol and TiO₂ sol could show a reversible and rapid switching between colored and bleached state via incorporation of platinum catalysts on the surface of WO₃ layer. However, when these devices were exposed to sunlight over 4 hour, it was confirmed that they did not return to fully bleached state in the darkened state due to their overcoloring process. In this study, we added 4-hydroxy-(2,2,6,6-tetramethylpiperidin-1-yl)oxyl (TEMPOL) as an additive to the electrolyte of photosensitive electrochromic device to effectively prevent the undesired overcoloring process. The resulting device with TEMPOL indeed did not undergo excessive coloration and showed great reversibility even after being exposed to sunlight for over 4 hours. Various concentrations of TEMPOL were applied to compare changes in the visible transmittance and coloring/bleaching kinetics of devices. In terms of energetic point of view, we proposed a plausible mechanism of TEMPOL to prevent excessive coloration.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.506-510
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• 1996

The stability of prickly pear color as affected by pH, metal ions, sugar and acids was studied. The color of prickly pear was most stable at pH 4 and 5. Metal ions (Fe, Cu) at a level of 100 ppm caused a decrease in stability compared to that of the control, whereas pigment of prickly pear was stable at 100 ppm of Sn ion And the color of prickly pear was stable at 0.15 M fructose. Both 100 and 500 ppm ascorbic acid had the greatest effect on stability, while citric acid, phosphoric acid and tartaric acid had no effect on stability compared to that of the control. Based on the data presented, it was concluded that under selected conditions prickly pear pigment should find application as natural food colorants.

• Journal of Life Science
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• v.15 no.2 s.69
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• pp.293-297
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• 2005

This experiment was carried to investigate the optimum concentration of abscisic acid (ABA) treatment for enhancing fruit coloration of 'Kyoho' grapes. Cluster and berry weights showed a tendency that increased in proportion to concentration of ABA treatment, but were not significant in all treatments. Also, soluble solids and titratable acidity were not significant during fruit development in all treatments. L-phenylalanine ammonia-lyase (PAL) activity showed a tendency that decreased after rapidly increased in all treatments, and was the highest in 1000 mg/l ABA treatment at final harvest. Anthocyanin and total phenolics contents were high in proportion to ABA treatment concentration, and anthocyanin content in 1000 mg/l ABA treatment was 2.5 folds of that in control. Fructose and glucose as soluble sugars were detected, but sucrose was not detected. Both fructose and glucose contents increased during fruit development, but showed little difference in all treatments.

• Proceedings of the Costume Culture Conference
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• 2004.04a
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• pp.116-117
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• 2004

천연염색은 자연의 식물, 광물, 동물 등에서 염료를 추출하여 직물에 착색하는 것을 의미한다. 합성염료가 발명되기 이전까지 천연염료를 이용하여 의류 및 생활용품 등의 직물에 염색을 하고 인체에 장식을 하였다. 천연염색 중 대부분은 식물성 염료로서 식물의 껍질, 줄기, 열매, 뿌리 등으로부터 색소를 얻을 수 있다. 이러한 천연염색은 그 색상이 차분하고 은은하며, 생리적 측면에서 항균성, 소취성이 있으며, 염색공정이 환경친화적인 저공해 염색으로 알려져 있다. (중략)

• Journal of Sericultural and Entomological Science
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• v.13 no.2
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• pp.119-122
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• 1971

The following results were obtained through the experiments and study of fertility for silkworm eggs in vagina, oviduct, and ovarial base. The sample eggs were collected after leaving silkworm moth for one week from the date of treatment was given to oviporm orifice of the silkworm moth by heated needle in order to discontinue laying eggs. Those sample silkworm moths were divided into two groups. The first group was under the condition of immediately after the couplation and the second group was under the condition of after the laying eggs in some extend, and both of them were completed couplation. The sample eggs were screened in order to confirm the degree of color which normally be observed as very characteristic during hibernating. 1. About 5% of silkworm out of the total sample were identified as having 1-2 eggs. (See table 1). But, the charasteristic colour of hibernating egg was not observed. The colour was not much different as that of eggs in ovarian duct. 2. Immediately after the couplation, the eggs were not found in vagina under the condition of immediately after the couplation. 3. About 10% of the sample under the condition of after laying eggs in some extend were found having eggs in vagina or oviduct. 4. About 2% of the sample silkworm moth under the condition of immediately after the couplation were found having I fertilized egg in oviduct. 5. No fertilized egg was found in ovarian tube. It seemed that sperm did not enter ovarian tube. 6. Almost the entire eggs were found in ovarian tube under the condition of immediately after the couplation. But, eggs under the condition of after laying eggs in some extend were found around oviduct and vagina due to the continuous movement of silkworm eggs towards oviporus orifice. 7. Sperm is mainly found around seminal receptacle and vagina, and sperm goes into micropyle together with silkworm eggs which were moving towards oviduct.

• Journal of Bio-Environment Control
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• v.15 no.2
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• pp.177-183
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• 2006

The summer production of sweet pepper in Korea which cultured in the highland area such as Hapchon is essential for a year-round export, but has the problem, fruits lose easily those marketability. This study was carried out to find changes of fruit quality in response to storage on sweet pepper cultivars in summer. Seven cultivars of sweet peppers, 'Jubilee', 'Plenty', 'Goal', 'Romeca', 'Derby', 'Midas' and 'Maximalia' were obtained iron growers in Hapchon which was highland of 600-800m from sea level and stored at $10^{\circ}C$ with box packing. Fruit quality was evaluated every 4days up to 4weeks. The weight loss of 'Jubilee' was the lowest, that of 'Romeca' was the highest. The firmness of 'Goal' was maintained highly for 4weeks and the red cultivars was higher than those of other color cultivars. The lightness of 'Jubilee' was sensitively affected by storage duration. Seeds of 'Plenty' and 'Derby' were plentifully browned after 4weeks storage. The occurrence of fruit rotting was after 16-204ay storage and those of 'Plenty' and 'Maximalia' were the earliest. The marketability of 'Jubilee' and 'Romeca' maintained by 70% for 16 days was the highest, but most cultivars lost those by 20% after 24days storage. It may be suggested that the marketability of sweet pepper producted in summer can be stored at $10^{\circ}C$ for 2weeks to maintain that of 80%.

• Korean Journal of Food Science and Technology
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• v.33 no.1
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• pp.19-23
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• 2001

Physicochemical properties including viscosity, temperature and pH stability, color turbidity and moisture retention power of xylooligosaccharide(XO) as food material were investigated to apply to food process. The viscosity of 70 bx XO was 930 cP at $20^{\circ}C$ and 90 cP at $60^{\circ}C$, which was higher than that of sugar but lower than that of other oligosacchrides. XO remained stable after heat treatment for 1hr at $100^{\circ}C$ and pH 2.5 to 8.0 indicating excellent heat and pH stability. The pH of XO was measured $5.0{\pm}0.1$ and the color turbidvity of XO was very low at pH $2.5{\sim}4.0$. The color turbidity of XO increased as pH increased, but it was not high enough to affect food process. When heated with 1% glycine the color turbidity of XO was very low and changed little with pH changes. To measure moisture retention power XO was stored at $25^{\circ}C$ and 75% relative humidity for 71 day. XO retained more than 95% of the original weight; whereas sugar lost 28%. These results suggest that XO has useful physicochemical properties for various food process to improve the functionality of food.