• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.264-274
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• 2019

This study attempted to analyze the effects of cleansing oil on skin by preferred vegetable base oil. For this, a questionnaire survey was performed against 100 people, and their face washing habit and preferred vegetable base oils were examined. Based on the results, 4 different cleansing oils were prepared and experimented. The experiment was conducted against 10 adult women in their 20-30s, and moisture level, sebum level and trans-epidermal water loss (TEWL) before and after the experiment were measured. After the test, satisfaction was measured, and the results found the followings: When asked what cleansing oil is most preferred by vegetable base oil type, 'rose hip oil' was the highest, followed by 'olive oil', 'apricot kernel oil' and 'camellia oil'. According to the clinical trials, both moisture and sebum levels increased before and after cleansing in all four cleansing oil types by the preferred vegetable base oil (p<0.001, p<0.001). In addition, TEWL decreased with a difference by base oil (p<0.01). According to a subjective satisfaction survey which was performed after the experiment, rose hip oil-contained cleansing oil (RHC) was the highest in terms of cleansing effect and satisfaction level. Consequently, it was confirmed that the cleansing oil by vegetable base oil improved skin conditions by protecting a skin barrier with a positive effect on the improvement of sebum and moisture levels and TEWL. Even though a preferred oil type and a satisfaction level may differ by preferred oil and feeling after use, cleansing oil by vegetable base can be helpful as a skin care product which eases skin dryness and protects a skin barrier.

• Horticultural Science & Technology
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• v.18 no.6
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• pp.839-844
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• 2000

In developing of soil wetting agents using the mixture of polyoxyethylene octylphenyl ether [$C_8H_{17}O$ $(C_2H_4O)_{10}H$, POE] and polyoxyethylene+polypropyleneoxide tridecylether (1:1, w/w, CM-1), the effect of base carriers such as zeolite and vermiculite on changes of concentration of POE and on initial wetting of peat-vermiculite media were determined. The concentration of POE in the treatment of zeolite was higher than that of vermiculite. The treatments of POE+CM-1 with zeolite or vermiculite as carrier were effective in initial water retention of root media having about 510 mL of water per pot, where those of AquaGro and control had 490 mL and 400 mL of water per pot, respectively. In the evaporative water loss, the treatment of zeolite and AquaGro were faster than those of control and vermiculite. The treatment of AquaGro had faster water movement in root media than those of POE+CM-1 regardless of carriers and same trends were observed in the volume of water infiltrating into root media. Also, increasing the amount of POE+CM-1 resulted in increased water retention capacity, evaporative water loss, water movement in root media and amount of water infiltrating into root media.

• Horticultural Science & Technology
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• v.19 no.4
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• pp.596-601
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• 2001

This study was carried out to determine the effect of base carriers such as zeolite or vermiculite on change of concentration of polyoxyethylene laury ether[$C_{12}H_{25}O(C_{2}H_{4}O)_{3}H$, PLE] and on initial wetting of peat-vermiculite medium in the development of a soil wetting agent using the mixture of PLE and polyoxyethylene+polyppro-pyleneoxide tridecylether (1:1, w/w, CM-1). The concentration of PLE in the treatment of vermiculite was higher than that of zeolite during the period from 2 to 6 weeks. The cumulative concentration of PLE released in the treatment of vermiculite was about $2800mg{\cdot}L^{-1}$ and zeolite was about $2300mg{\cdot}L^{-1}$. The treatments of PLE+CM-1 with zeolite or vermiculite as a carrier were effective in initial water retention of root media having more than 510 mL of water per pot, where as those of $AquaGro^{G}$ and control had 490 mL and 400 mL of water per pot, respectively. In the evaporative water loss, the treatment of zeolite and $AquaGro^{G}$ were faster than that of control and vermiculite. The control treatment had the fastest water movement in and the highest volume of water infiltrating into root medium among all treatments. Increased application rate of PLE+CM-1 did not increase water retention capacity. The treatment of $0.6g{\cdot}L^{-1}$ had the highest evaporative water loss and that of $0.3g{\cdot}L^{-1}$ had the highest amount of water infiltrating into root media among all other treatments.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.488-495
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• 2009

Pork cutlet is a favorite deep fat fried food item among Korean children, and an excellent protein-containing food, and as well as a simple and economical cuisine. However, the frying process adds a significant amount of calories. We added MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) to the batter in an effort to reduce oil uptake in prepared pork cutlets. After additions of MC and HPMC at concentrations of 0.5, 1, and 1.5% respectively, we assessed the viscosity of batter, color after frying, the increases in moisture retention and oil uptake, and sensory characteristics, comparing each quality. The viscosity of batter with 0.5% HPMC added (w/w) was similar to that of the controls, but the viscosity of all the batter with added MC was so much higher that it was difficult to use the batter for coating at the same temperature, leading to a failure even to prepare a sample. After frying, the batter with added HPMC provided significantly less oil uptake and more moisture retention than the batter to which MC was added. Additionally, with regard to color and sensory characteristics, the pork cutlet with 0.5% added HPMC was superior to the other samples. According to these results, we concluded that when cellulose derivatives are added in order to reduce oil uptake and to raise the moisture retention of the batter of pork cutlet, HPMC is more useful in this regard than MC. Additionally, the batter with 0.5% HPMC added appears to be the best of the tested choices, for three reasons: first, the viscosity of the batter is similar to that of the controls; second, the taste is not greasy after frying as the result of the reduced oil uptake and higher moisture retention; and third, the sensory characteristics of this sample, such as, color, crispiness, and hardness were the best among samples.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.32 no.4 s.59
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• pp.233-239
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• 2006

This study was carried out for the evaluation of the effects of emulsion containing the specific antibodies against S. aureus that secreted staphylococcal toxins in atopy dermatitis (AD). The emulsion was formulated to have basic moisturizing effect and the function to inhibit S. aureus colonization and Staphylococcal toxins. The results were as follows; 1. In 19 subjects, 14 subjects (73.7%) showed improvement in SCORAD the mean SCORAD score was improved by 21.87% at week 4 compared to pre-application (p < 0.05). 2. In 17 subjects with severe lesions, 14 subjects(82.35%) showed improvement in SCORAD; the mean SCORAD score was improved by 25.11% at week 4 compared to pre-application (p < 0.05). 3. In 19 subjects, 15 subjects (79%) showed improvement in TEWL; the mean TEWL was improved by 24.32% at week 4 compared to pre-application (p < 0.05). 4. In 17 subjects with severe lesions, 14 subjects (82.35%) showed improvement in TEWL; the mean TEWL was improved by 25.47% at week 4 compared to pre-application (p < 0.05). 5. In 19 subjects, 15 subjects (79%) showed improvement in keratin capacitance; the mean keratin capacitance was improved by 25.01% at week 4 compared to pre-application (P < 0.05). 6. In 17 subjects with severe lesions, 13 subjects (76.47%) showed improvement in keratin capacitance; the mean keratin capacitance was improved by 20.82% at week 4 compared to pre-application (p < 0.05). Based on above-described results, emulsion containing the specific antibodies against S. aureus that secreted staphylococcal toxins is considered to be helpful in the improvement of atopic dermatitis.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.337-341
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• 2006

The quality characteristics of a surimi-based product with sea tangle single cell detritus (SCD) were studied in order to utilize SCD from sea tangle as a food additive. Mixture design and regression models were applied to optimize the processing conditions and to investigate the interaction between surimi and the other ingredients. Surimi and SCD decreased hardness and cohesiveness of surimi gels, and then increased them. Water increased hardness and then decreased it, whereas cohesiveness was reversed. Surimi and water increased gumminess and brittleness of surimi gels, but SCD decreased them. SCD increased water retention ability (WRA) and whiteness of surimi gels, whereas water decreased it. Hardness and cohesiveness fitted nonlinear models by ANOVA, but gumminess, brittleness, WRA and whiteness fitted linear models. The response constraint coefficient showed that surimi influenced hardness and whitenessmore than water and SCD, whereas water influenced WRA more than surimi and SCD. Moreover, SCD influenced cohesiveness, gumminess and brittleness more than surimi and water. Hardness and cohesiveness fitted nonlinear models with interaction terms for surimi-SCD and surimi-water, respectively. Optimum mixed ratio values of surimi, water, and SCD were 36.80, 57.07 and 4.14%, respectively, by mixture model.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.4
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• pp.315-321
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• 2010

In this study, we investigated the antibacterial activity and the skin moisturizing effect of cream contaning Cedrela sinensis A. Juss shoots extracts. MIC values of ethyl acetate fraction from Cedrela sinensis A. Juss shoots extracts on P. acnes and S. aureus were 0.13 %, 0.03% respectively and P. ovale and E. coli were 0.25 % equally. The results showed that the antibacterial activity of the ethyl acetate fraction on P. acnes and S. aureus were higher than the methyl paraben. The cream containing the ethyl acetate fraction from Cedrela sinensis A. Juss shoots extracts was formulated and its skin moisturizing effect was evaluated in a clinical trial. The skin hydration and transepidermal water loss (TEWL) were investigated after topical application of the cream. The skin hydrating effect of the cream containing Cedrela sinensis A. Juss shoots extract was 10 ~ 15 % higher than the placebo cream, and transepidermal water loss was decreased to 6.7 g/$m^2h$ in the subjects applied with cream containing the ethyl acetate fraction of Cedrela sinensis A. Juss shoots extracts. These results indicate that ethyl acetate fraction from Cedrela sinensis A. Juss shoots extracts could be applicable to new functional antibacterial cosmetics.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.4
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• pp.367-375
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• 2016

In this study, the skin-improving effect was investigated through the oral intake of DuOligo (51.67% lactulose and 15.8% galactooligosaccharides). Thirty seven healthy women (40~60 in ages) were divided into placebo group (dextrin) and treatment group (DuOligo group), and each group was given a sample for oral intake for 8 weeks. After that, corneometer value, transepidermal water loss (TEWL), melanin index, erythema index, and wrinkle index were measured. As a result, moisture content of DuOligo group increased 38.22% than control group after 8 weeks significantly (p < 0.01). The TEWL of control group decreased by $3.39g/h/m^2$ after 8 weeks but the TEWL of DuOligo group decreased by $5.32g/h/m^2$ after 8 weeks. The melanin index of the control group was significantly increased with times, but the melanin index of the DuOligo group did not show any significant difference with times. The total wrinkles, length of total wrinkles, number of wrinkles, and depth of wrinkles significantly decreased (p < 0.05) compared to the control group. These results suggested that the applicability of DuOligo as a skin improving functional material was confirmed.

• Korean Journal of Soil Science and Fertilizer
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• v.43 no.6
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• pp.823-827
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• 2010

This study was conducted to assess the propriety of models for soil water characteristics estimation in anthropogenic soil through the measurement of soil water content and soil water matric potential. Soil profile was characterized with four different soil layers. Soil texture was loamy sand for the first soil layer (from soil surface to 30 cm soil depth), sand for the second (30~70 cm soil depth) and the third soil layers (70~120 cm soil depth), and sandy loam for the fourth soil layer (120 cm < soil depth). Soil water retention curve (SWRC), the relation between soil water content and soil water matric potential, took a similar trend between different layers except the layer of below 120 cm soil depth. The estimation of SWRC and air entry value was better in van Genuchten model by analytical method than in Brooks-Corey model with power function. Therefore, it could be concluded that van Genuchten model is more desirable than Brook-Corey model for estimating soil water characteristics of anthropogenic soil accumulated with saprolite.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.10
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• pp.1517-1524
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• 2015

The purpose of this study was to determine the storage characteristics of Sulgidduk, a kind of rice cake, added with Portulaca oleracea L. The effect of P. oleracea L. paste (0, 1, 3, or 5%) on the storage qualities of Sulgidduk was evaluated during storage period at $20{\pm}2^{\circ}C$ for 3 days. As the amount of P. oleracea L. paste increased, loss of water in P. oleracea L. Sulgidduk decreased. Textural properties by texture profile analysis showed that hardness of Sulgidduk added with 5% P. oleracea L. paste was the lowest among treated samples. However, the hardness of all Sulgidduks increased during storage, regardless of the addition amount of P. oleracea L. paste. In accordance with the texture results, differential scanning calorimetry exhibited that the enthalpy of Sulgidduk with 5% P. oleracea L. addition was the lowest, indicating the delaying effect of P. oleracea L. paste on retrogradation of rice cake. From these results, the addition of P. oleracea L. to Sulgidduk extended shelf-life by delaying retrogradation.