• Clean Technology
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• v.22 no.3
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• pp.154-160
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• 2016

For any conceivable desalination process using the gas hydrate formation, the kinetics has to be one of the most important parameters from the economic point of view. We thus were to improve the kinetics of the R-134a (also known as HFC-134a) gas hydrate formation by using promoters and three different kinds of edible surfactants were selected for the desalination process targeted to produce potable water; κ-carrageenan, lecithin, and polysorbate 80 among anionic, amphoteric, and nonionic surfactants, respectively. Then, the kinetics change of the R-134a hydrate formation was monitored by varying the surfactant concentration. Experimental results demonstrated that the rate of R-134a hydrate formation increases with the addition of edible surfactants in general and the effect as a promotor has an order of polysorbate 80 > κ-carrageenan > lecithin. As a supportive measure, the atomic charges of each surfactant were calculated by using a DFT (density functional theory)-based molecular modeling and the results showed a positive relationship between the promotor effect of each surfactant and the number of oxygens available for hydrogen bonding and the negativity of their atomic charge values.

• Journal of the Korean Society of Radiology
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• v.16 no.6
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• pp.751-759
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• 2022

Currently, ultrasound examination for diagnostic ultrasound and health examination purposes is widely used, and it is showing an increasing trend due to the application of health insurance. However, the risk of ultrasound has not been clearly identified so far, and in this study, surface and deep temperature changes according to frequency and mode were measured by using a tissue mimicking phantom and TI and MI values were compared. A simulated phantom was manufactured by adding a small amount of kappa-caraginan powder with acoustic characteristics similar to that of the human body and potassium chloride for solidification, and the change of surface and depth temperature was measured using a surface thermometer and a probe thermometer. As a result, the convex probe using low frequency showed a higher temperature increase than the linear probe using high frequency, so there was a significant difference, and the temperature increase was the highest on the surface, and the depth of 1cm showed a temporary temperature increase, but there was no significant temperature change. There was no change in the deep temperature of 5 cm to 15 cm, and the TI and MI values did not change during the test time. Since only the surface temperature rose during the 15-minute test and there was no temperature change in the core, so it is not expected to show a temperature change that is harmful to the human body. However, it is thought that prolonged examination of one area may cause temperature rise, so it should be avoided.

• Journal of radiological science and technology
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• v.41 no.3
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• pp.231-240
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• 2018

Automated breast ultrasound (ABUS) equipment is a new innovative technique for 3D automatic breast scanning, but limited for the examination in the concave axillary region. The purpose of this study was to determine feasible candidate materials for the ultrasonic wave propagation media in ABUS, enabling the evaluation of the axillary region. Ultrasonography was performed using an ABUS system ($Invenia^{TM}ABUS$, GE, USA) on the ultrasound-specific phantom (UC-551M-0.5, ATS Laboratories, USA) covered by different candidate materials. The validity of feasible candidate materials was evaluated by image quality. Three independent radiological technologists, with more than 10 years of experience, visually assessed on the images. The inter-observer agreements according to the candidate materials were tested using Cronbach's alpha. Unenveloped solidified carrageenan can be a feasible material for the use of ABUS with excellent test reliability. Therefore, the coverage of the axillary region with carrageenan may be effective for ABUS which was originally developed for the convex anatomic structure as female breast.

• Textile Coloration and Finishing
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• v.27 no.4
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• pp.318-326
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• 2015

A pre-treatment process is essential for getting high quality of digital textile printing(DTP). In this study, we have studied three kinds of carrageenan polymer(k-, ${\lambda}$-, i-Carrageenan) as a pre-treatment thickening agent for the first time. Alginate polymer was also examined and its results were compared with that of the three kinds of carrageenan polymer. To confirm the performance of each thickening agent, we examined for a sharpness, color strength and fastness(washing, rub, light). The result showed that ${\lambda}$-Carrageenan has superior property in sharpness with low viscosity and i-Carrageenan was excellent in the color strength among the pre-treatment agents. Washing fastness to color change and staining for the all samples were 4 or 4-5 grade. Both dry and wet rubbing fastness of the samples were 4-5 grade. However, ${\lambda}$-Carrageenan coated sample has the lowest grade in light fastness. As a result, we found the possibility of carrageenan polymer as pre-treatment agent.

• Korean Journal of Food Science and Technology
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• v.30 no.2
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• pp.363-371
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• 1998

Locust bean gum (LBG)-based edible film was prepared, and opacity, water vapor permeability (WVP), tensile strength (TS) and elongation (E) of the film were measured. Opacity values of the film was a little higher than that of other transparent films. WVP decreased as LBG concentration decreased. Plasticizers and drying temperature didn't seem to influence WVP. WVP of the film increased greatly at 85% RH as compared to that of 0% RH. WVP of the film seemed to increase linearly with thickness of the film. But WVP of the film was lower those of other edible films. TS increased with increase of LBG concentration, and decreased with increase of glycerol concentration. E decreased with increase of LBG concentration, and increased with increase of sorbitol concentratin. LBG-based composite films were prepared by adding agarose, k-carrageenan or xanthan gum. TS and E of the composite film with addition of k-carrageenan increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.83-91
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• 2017

This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was $10.28^{\circ}Brix$, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.

• Korean Journal of Food Science and Technology
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• v.40 no.1
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• pp.118-121
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• 2008

Guar gum, ${\kappa}$-carrageenan, alginic acid and chitosan were applied to pork as a model system, and evaluated as a substitute for inorganic polyphosphate, which is one of the essential additives in conventional meat processing. The tested materials did not alter the fat content or pH of the pork meat; however, they did affect water holding capacity and cooking loss significantly. The pork with added guar gum and ${\kappa}$-carrageenan exhibited lower cooking loss than the pork with added polyphosphate. Also, theses materials showed no negative coloring effect within the pork meat blends, which suggest the possibility for their application in final products. In addition, the pork processed with guar gum showed a similar emulsion stability to that with polyphosphate. Overall, guar gum and ${\kappa}$-carrageenan were confirmed as possible substitutes for inorganic polyphosphate.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1184-1190
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• 1997

Corn zein coated carrageenan films were manufactured by immersing preformed ${\kappa}-carrageenan$ films into solution of different concentrations of corn zein (CZ) solids (10, 20, and 30% in 95% ethyl alcohol) with polyethylene glycol (20% w/w of CZ), glycerol (24% w/w of CZ). For all types of films, water vapor permeability (WVP), water solubility (WS), swelling ratio (SR), tensile strength (TS), percent elongation at break (E), heat sealing strength (HS), and Hunter color values (L, a, and b) were determined. WVP of corn zein coated ${\kappa}-carrageenan$ films decreased significantly (p<0.05) as the concentration of com zein increase. Coating with corn zein also decreased film WS and SR linearly with the concentration of corn zein. TS of corn zein coated carrageenan films decreased linearly with corn zein concentration. All the com rein coated carrageenan films showed heat sealing properties even though their sealing strength was less than half of corn zein film. Obviously corn zein coating affected color of ${\kappa}-carrageenan$ films, which was mainly caused by increase in yellowness (Hunter b-value).

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.5
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• pp.397-404
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• 2016

The objective of this study is to determine the physical characteristics of the gel mass of vegetable soft capsules and to maintain their rheological stability for improving manufacturability. The effect of each capsule shell component on the viscosity of the gel mass was studied for 6 hours, and the effects of adding an alkalizer or electrolytes to neutralize the sulfate groups on the carrageenan molecule were also investigated. Carrageenan was identified as a major component that affects the viscosity of the gel mass, and it showed unstable properties with age. The viscosity and stability of the gel mass were remarkably improved when an alkalizer or electrolytes were added at 3.0% relative to the carrageenan. 3.6 M KCl showed the highest effect on increasing the viscosity. A stable gel mass composition for vegetable soft capsules was successfully developed, which can be considered to increase the application of the capsules in the pharmaceutical and food industries.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.855-861
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• 1998

Composite films based on ${\kappa}-carrageenan$ and chitosan were prepared, and tensile strength (TS), elongation (E), and water vapor permeability (WVP) of the films were measured. The molecular weight of ${\kappa}-carrageenan$ and chitosan was measured by a light-scattering instrument and was $5.1{\times}10^5,{\;}and{\;}1.71{\times}10^5$, respectively. TS of ${\kappa}-carrageenan$ and chitosan free film was 30.2 MPa and 21.0 MPa, respectively. TS of composite film was not related to the amount of the ascorbic acid. E of composite film was lower than those of the free films of ${\kappa}-carrageenan$ and chitosan. WVP of composite film was lower than that of chitosan film and was similar to WVP of ${\kappa}-carrageenan$ film.