• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.43 no.5
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• pp.11-16
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• 2011

This study was aimed to apply thermochromic and photochromic pigments to coating color and to develop a speciality functional coated layer. Two special pigments were added to a conventional coating color. The effects of the special pigments on coating color properties such as water rerention, low-shear viscosity were evaluated. Also the color changes of coated paper was observed under various circumstances. The results showed that the special pigments didn't influence the coating color properties. The coated paper with the special pigments showed four different colors, under various circumstances, implying that thermochromic and photochromic pigments can be used to produce a security paper.

• The Korean Journal of Food And Nutrition
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• v.11 no.4
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• pp.375-380
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• 1998

A study of characteristics of greenish pigments from silkwarm excrement by ethanol extraction. Through visible absorption scanning, it showed two absorption peaks at 415 and 657nm, and it was shown to be greenish color. In the presence of light, the stability of pigments rapidly degraded, but in the presence of Al-foil, green and blue cover were very stable. It was shown to be stabilized at the temperature of 7$0^{\circ}C$ until 20days and presence of metal ions, such as Na+, K+, Ca2+, Mg2+ and Zn2+. The pigments was shown to be stabilized in 5% acetic acid solution, but in the presence of lactic acid, citric acid and tartaric acid solution were unstable. On the result of TLC analysis, pigments were shown to be composed of eight color fractions, and main color fractions were F-1, F-2 and F-3. In F-1, F-2 fractions were revealed green color and F-3 fraction were revealed yellow color.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.47 no.2
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• pp.70-79
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• 2015

This study was carried out to analyze deterioration characteristics of color-pigments painted Hanji to preserve and restore the cultural properties. On the traditional painting technique, glue was used with pigments in various ways for painting, but it eventually caused the deterioration of paintings. Thus, five colors were selected and analyzed for this study for investigating their characteristics of deteriration. Three kinds of glues (Wugyo, Nokgyo, and Togyo) and two kinds of pigments (Chinese and Gilsang) were painted on the Hanji for the accelerated aging test. And then color fastness of pigments and tensile strength of painted Hanji were measured for the estimation of deterioration degree. The results of SEM-EDS showed that Chinese pigments including blue, yellow, green, and red were composed of inorganic substances but the brown was organic substance. Gilsang pigments were composed mainly of Si and Ti ions. Color fastness of the Gilsang pigment blue, yellow, green, and brown were better than those of Chinese. Chinese pigment brown with organic substance showed the worst color fastness. Generally, Chinese pigments painted Hanji showed higher tensile strength than Gilsang in the accelerated aging test. Hanji treated with Chinese pigment and Nokgyo (antler glue) blends and Gilsang pigment and Togyo (rabbit pelt glue) blends showed higher tensile strength than the others. And Andong Hanji showed the highest tensile strength.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.1
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• pp.60-66
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• 1997

The characteristics and stability of pigments produced by Monascus anka in a jar fermenter were examined The pigments produced by the mold were fractionated into four pigments, i.e., extracellular red pigment(ERP) extracellular yellow Pigment(EYP), intracellular red pigment(IRP) and intracellular yellow pigment(IYP) by the solvent fractionation method. These pigments showed characteristic absorption spectrum indicating that they were composed of different components of pigments. Each of these four pigments separated from Monascus anka were stable under ultraviolet light, fluorescent light and in dark conditions, but their color was faded rapidly under sun light. They were also very stable against temperature below 8$0^{\circ}C$, above which temperature the stability of the Pigments was decreased rapidly. Among the eight organic acids tested, tartaric and citric acids were found to be detrimental against the Monascus anka Pigments. And Cu$^{2+}$ ion showed the most deleterious effect on the color change of the pigments.s.

• Journal of the Korean Ceramic Society
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• v.44 no.10
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• pp.554-561
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• 2007

Synthesis and characterization of pigments by using $Fe_2O_3,\;CoO,\;Cr_2O_3\;and\;MnO_2$ were undertaken. The resulting pigments were characterized by using XRD, SEM, FT-IR and UV-Vis spectrophotometer. The color of glazed tiles containing 6 wt% pigment changed from dark green to black depending on the compositions of used materials. Pigments were calcined with mixed materials at $1350^{\circ}C$, and the dark green and dark brown color were obtained. Pigments were used to determine possible interactions between a pigment and a glaze.

• Journal of the Korean Ceramic Society
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• v.46 no.4
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• pp.397-404
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• 2009

Using rice husk ash as silica, the influence of the firing temperature and holding time on the color intensity of Pr-$ZrSiO_4$ pigments were investigated. The Pr-yellow pigments were calcined at 500, 700, 800, 900, 950, 1000, $1100^{\circ}C$ in a ceramic method. The synthesized pigments were characterized by DT-TG thermal analysis, X-ray diffraction, UV-Vis spectroscopy, and SEMEDAX analysis. The relationship between the zircon phase-formation growth and Pr-yellow color development was evaluated and the optimum firing conditions were determined. The color of the pigment samples was characterized on the grounds of the Commission Internationale de l'Eclairage (CIE) standard procedure (CIE $L^*a^*b^*$ measurement) after an application on the bisque ceramic tile.

• 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.47 no.1
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• pp.41-48
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• 2021

Formulations which are dispersed in water are often used in color cosmetics because they are characterized by no powder flying, not sticky, and high adherence while giving a light feeling of use. However, little research has been considered on the effect of the pigment on the above formulations used in color cosmetics. In this study, experiments were conducted to measure and analyze the effect of pigments on the formulation of pigments, organic pigments, and pearl polish, which are mainly used in the manufacture of color cosmetics, on appearance changes, pH changes, and photometric stability. Carmine or ferric ferrocyanide coated titanium dioxide mica-based pigments were not suitable for use due to poor photostability, with colors appearing on the surface from low viscosity formulations. Organic pigments had a good photostability of 1% of the formulation which are dispersed in water, but were not suitable for use because they came out of color on the water surface and did not spread well due to the clumping of powders. The titanium dioxide mica system pigments coated with pearl polish, inorganic pigments, and iron oxide were suitable for use due to their excellent appearance and optical stability in the formulation. Furthermore, the pH of all samples distributed by each pigment seems to be within the range of 3.0 to 9.0, which is suitable for cosmetic applications. This is expected to help manufacture color cosmetics with a stable water dispersible formulations by selecting and using stable pigments in anticipation of the behavior of pigments in the formulations.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.379-382
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• 2000

Conditions of isolation for the red color pigments from the Korean Lithospermum erythrorhizon were investigated and identification of the red pigment was analysed. Non-polar solvents were more effective than water. Especially, 95% ethanol was observed as optimum solvent for the pigments extraction. About 20 minutes at 40$^{\circ}C$ with 95% ethanol was enough for the extraction of the red pigments. The major pigment was analysed as acetylshikonin by TLC, IR, NMR and GC/MS.

• The Research Journal of the Costume Culture
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• v.22 no.2
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• pp.339-345
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• 2014

This study analyzes and compares Hanji made with loess to Hanji made with kaolin, two yellow-based inorganic pigments, in terms of its physical properties, optical properties, and color fastness to light with the aim of using it as a fashion material. Hanji made by adding inorganic pigments showed an approximately 20% retention ratio on average. This figure was similar to those of loess and kaolin. Physical properties were analyzed, with the following results. A higher amount of additives lowered the apparent density and increased thickness and bulk. In general, inorganic pigment-added Hanji had lower tensile strength, bursting strength, and folding endurance compared to non-additive Hanji. The analysis of optical properties showed a lower brightness index for Hanji made with inorganic pigments compared to non-additive Hanji. When comparing the two inorganic pigments, the brightness of Hanji made with kaolin was higher. Regarding color fastness to light, loess showed level 4 and kaolin showed level 5 when 25% inorganic pigments on pulp were added to Hanji. Thus, Hanji made by adding inorganic pigments during the manufacturing process may perform well as materials for fashion because the additives enhanced both the color fastness to light and the bulk while maintaining the strength. In addition, Hanji dyed with inorganic pigments may have the potential to serve as materials for the fashion industry while still retaining the characteristics of Hanji.