Dry Color Manufacturers’ Association

Dry Color Manufacturers Association, now CPMA (Color Pigments Manufacturers Association, USA). 

DCMA. 1989. Comments (May 12) to Edward J Skowrowski, ATSDR, on ATSDR draft toxieologieal profile for 3,3,-dichlorobenzidine. Dry Color Manufacturers Association. Alexandria, Virginia. 

The term mixed metal oxide pigment denotes a pigment that crystallizes in a stable oxide lattice, and in which the color is due to the incorporation of colored cations in this lattice. Such compounds are regarded as solid solutions. The American Dry Color Manufacturers Association has abandoned the term mixed metal oxide inorganic colored pigments , it denotes these colorants as complex inorganic color pigments [3.73],... 

DCMA (1982) Classification and Chemical Description of the Mixed Metal Oxide Inorganic Colored Pigments, 2nd edition, Metal Oxides and Ceramic Colors Subcommittee, Dry Color Manufacturers Association, Arlington, VA. Now called the Color Pigments Manufacturers Association (CPMA). 

The oxides pigments were classified in 1982 by the Dry Color Manufacturers Association DCMA system based in a structural approach. These structures are classified in 14 categories and eaeh eategory has a number of determined pigments, 51 in total, and each pigment has a elassifieation number. Perovskite structure is not included in this classification. 

The Occupational Safety and Health Administration (OS HA) standard for exposure to cadmium in the workplace was reversed and remanded to OS HA by the United States Court of Appeals for the Eleventh Circuit for the dry color formulator industry. As a result, the standard applicable to the dry color formulator industry is the previous standard (200 micrograms per cubic meter). Color Pigments Manufacturers Association, et al. v. OSHA, Case Number 92-3057, March 22,1994. 

The tea bush and in particular its young leaves contain a high concentration of polyphenols and oxidative enzymes, thus the young leaves are better for tea manufacture. Tea polyphenols, previously called tea tannins, are also known as tea flavonoids. Among the polyphenols in fresh tea leaves, catechins are the predominant form of polyphenols, which account for 12-24% of the dry weight. Besides catechins, flavonol, and their glycosides, anthocyanidin and leucoanthocyanidin, phenolic acids and depsides are also present. Their typical concentrations are shown in table 8.1. These phenolic compounds are directly or indirectly associated with the characteristics of tea, including its color, taste, and aroma. 

---