• Journal of the Korean Society of Radiology
• /
• v.17 no.7
• /
• pp.1057-1065
• /
• 2023

Non-invasive liver fibrosis diagnosis is crucial for patients with chronic liver diseases. Many patients cannot undergo liver tissue biopsy, so predicting the degree of liver fibrosis early through meaningful methods can reduce complications related to chronic liver diseases, such as liver cell carcinoma and cirrhosis. This study compared and analyzed the quantitative measurement of liver fibrosis using shear wave elastography in conjunction with liver ultrasound findings and their associations with serum biomarkers (p<0.05). The results showed that the shear wave elastography measurement in the normal group was 4.55 ± 0.69 kPa, while the abnormal contrast group with echogenic patterns had a measurement of 8.27 ± 1.83 kPa. The hepatitis B carrier group exhibited higher shear wave elastography measurements, and among serum biomarkers, AST, ALT, GGT, and PT showed statistically significant positive correlations with fibrosis severity according to SWE categories (p<0.05), while ALP and TB did not demonstrate statistically significant differences (p=0.163, p=0.567). Conversely, Albumin and PLT showed significant negative correlations (p<0.05). Clinically, utilizing shear wave elastography measurements through liver ultrasound in the tracking and repeat testing of liver fibrosis in chronic hepatitis B patients without cirrhosis can assist in achieving more objective diagnoses among healthcare providers.

• Journal of the Korean Magnetics Society
• /
• v.15 no.5
• /
• pp.261-264
• /
• 2005

The elastic constants, C', of $Th_{3}P_4$-type structure compounds, $La_{3}S_4\;and\;Ce_{3}S_4$, have been analyzed on the basis of band Jahn-Teller mechanism. The distinct difference between two compounds lies in the fact that $Ce^{3+}$ ion has a f electron which produces magnetism. It is shown that the band Jahn-Teller effect is sensitively influenced by the energy splitting of f electronic bands by a cubic crystal field in $Ce_{3}S_4$, and f electrons suppress the elastic softening effect. The energy splitting value obtained from the calculation of elastic constants is found to agree well with the experimental value obtained from the magnetic susceptibility measurement.

• Applied Chemistry for Engineering
• /
• v.30 no.4
• /
• pp.415-420
• /
• 2019

To investigate the effect of nonionic surfactant and emulsion stabilizer on O/W emulsions, various emulsion formulations with different types of nonionic surfactants and emulsion stabilizers were prepared and their rheological properties were compared. In this study, polysorbate 60 (Tween 60), PEG-60 hydrogenated castor oil (HCO 60), octyldodeceth-16 (OD 16), and ceteareth-6 olivate (Olivem 800) were used as hydrophilic nonionic surfactants, whereas cetyl alcohol, glyceryl monostearate, and stearic acid as emulsion stabilizers. Phase separation occurred only in the emulsion formulation with octyldodeceth-16 and all other emulsion formulations maintained a stable phase. The viscosity, hardness, and creaminess of emulsion formulation using a mixture of ceteareth-6 olivate and cetyl alcohol were the highest, and the emulsified droplet size was also the largest. These results are due to the formation of a network structure texture with the development of a large amount of liquid crystal in the O/W emulsion. In this formulation, the value of elastic modulus was large and the thixotropic behavior, in which the viscosity varies with the history of external force, was observed.

• Food Engineering Progress
• /
• v.23 no.2
• /
• pp.118-124
• /
• 2019

This study aims to investigate the physical properties of extruded psyllium husk upon the addition of emulsifiers. Three different emulsifiers-glycerol monostearate (GMS), polyglycerol ester (PGE), and sugar ester (SE)-were added to the mixture of psyllium husk and rice powder before extrusion. Extrusion was performed using a twin-screw extruder at 140℃ die temperature, 200 rpm screw speed, and 16% feed moisture content. The physical properties of psyllium husk extrudates including expansion ratio, specific length, piece density, texture profile, color properties, water soluble index, and water absorption index were evaluated. It was observed that the expansion ratio was the highest while the specific length and piece density were the lowest in the control which had no emulsifiers. Texture profile analysis showed that the apparent elastic modulus and breaking strength were highest in the extrudate with a PGE of 0.1%. The adhesiveness was found to be lowest in the extrudates with an SE of 0.1% and GMS of 0.5%. Lightness value was highest in the extrudate with a PGE of 0.1%. Color difference, water soluble index, and water absorption index were highest in the control. The results reveal that some physical properties of extruded psyllium husk were improved with the addition of emulsifiers. This finding provides useful information for the development of psyllium snacks with good physical characteristics.

• Korean Journal of Food Science and Technology
• /
• v.36 no.1
• /
• pp.38-43
• /
• 2004

Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at $60^{\circ}C$ for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).

• Journal of the Korean Applied Science and Technology
• /
• v.33 no.4
• /
• pp.771-776
• /
• 2016

The acrylate copolymer having good thermal stability, coating and adhesion properties was designed and prepared. We prepared copolymers in >95% high yield using methyl methacrylate, isobornyl methacrylate and 2-hydroxyethyl methacrylate monomers by the bulk and emulsion polymerization techniques. The $^1H$-NMR spectrum was used to identify chemical structure and glass transition temperatures increased from $123^{\circ}C$ to $140^{\circ}C$ confirmed by DSC, DMA and TGA analysis. In addition, as the content of IBMA increased, storage modulus and thermal decomposition temperature increased. As the content of IBMA increased from 10% to 30% in the composition for the entire monomer, tensile strength increased from 22 to 30 MPa in both polymers prepared by bulk and emulsion techniques. The contact angle increased from 70 to up to 88 degrees due to hydrophobic property of IBMA.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.41 no.6
• /
• pp.823-828
• /
• 2012

Texture and descriptive sensory characteristics of a Korean rice cake (Karedduk) with added mixtures of fructooligosaccharide (95%) and emulsifier, Sodium Stearoyl Lactylate-90 (SSL-90), were investigated after 2 and 24 hr of storage at $5^{\circ}C$. A central composite design was used for the arrangement of treatment. Different levels of fructooligosaccharide (95%), 0, 3, 6, 9, and 12%, were added to dry rice flour. Also, different levels of emulsifier, 0, 0.3, 0.6, 0.9, and 1.2%, were added to the same dry rice flour. The texture properties analysis using a Texture Analyzer revealed that the chewiness, gumminess, and hardness were significantly different. The effect of retarding retrogradation of Korean rice cakes (Karedduk) with added mixtures of fructooligosaccharide (95%) and SSL-90 showed an increasing trend as the amount of fructooligosaccharide (95%) increased. Overall, the instrumental texture properties were highly correlated with the sensory characteristics. The results suggested that Korean rice cakes (Karedduk) with the addition of a mixture of fructooligosaccharide (95%) and SSL-90 can be made from the mixture of 9% fructooligosaccharide (95%) and 0.9% SSL-90 in order to retard starch retrogradation.

• Polymer(Korea)
• /
• v.31 no.5
• /
• pp.410-416
• /
• 2007

Monodisperse polymer particles were prepared via one- step seeded polymerization using PMMA as seed particles, and HDDA, triEGDMA or EGDMA as crosslinking monomer. For the study, the effects of 1) the ratio of the absorbed monomer to the seed polymer particles (swelling ratio), 2) the characteristics of crosslinking monomer, 3) electroless Ni plating, and 4) electroless Au Plating on the variation of mechanical properties of polymer particles, such as recovery rate, K-values, breaking strength and breaking displacement were investigated by using MCT (micro compression test). It was observed that swelling ratio of polymer particles influenced only on breaking strength of polymer Particles, while electroless plating did on recovery rate, K-values ($K_{10}\;and\;K_{20}$) and breaking strength of electroless plated polymer particles. However, breaking displacement and K-values ($K_{30}{\sim}K_{50}$) were more or less insensitive to electroless plating.

• Applied Chemistry for Engineering
• /
• v.19 no.4
• /
• pp.421-426
• /
• 2008

Multi-walled carbon nanotube/polystyrene (MWCNT/PS) composites with various MWCNT contents were prepared by using a solution process with an aid of surfactant. Particularly, PS's with 3 different molecular weights (${\bar{M}}_n$ = 101500 g/mole for PS-1, ${\bar{M}}_n$ = 89900 g/mole for PS-2, and ${\bar{M}}_n$ = 85000 g/mole for PS-3) were used in this study. Thermal behavior of these composites was examined by using an oscillator rheometer at $210^{\circ}C$ and $180^{\circ}C$, of above and below the critical flow temperature ($T_{cf}{\sim}195^{\circ}C$) of PS matrix, respectively. The storage and loss modulus, and the complex viscosity of these composites increased with increasing MWCNT content at both temperatures. Largest increases in the frequency-dependent moduli and complex viscosity were observed between 2 wt% and 5 wt% of MWCNTs at $210^{\circ}C$ and $180^{\circ}C$. Only the composite at $210^{\circ}C$ showed the rheological phase transition from a viscous-dominant to an elastic-dominant behavior of the composites at a certain MWCNT content. The MWCNT content at the rheological phase transition of MWCNT/PS composites generally increased with decreasing molecular weight of PS, and was measured to be 3.5 wt% for MWCNT/PS-1, 3.2 wt% for MWCNT/PS-2, and 3.0 wt% for MWCNT/PS-3 composites.

• Korean Journal of Food Science and Technology
• /
• v.31 no.4
• /
• pp.994-998
• /
• 1999

To evaluate the effects of sucrose-fatty acid ester (SE) on bread-making characteristics, the dough mixing, gelatinization, baking properties with the addition of SE alone and together with other surfactants were investigated. SE increased the peak time and the peak height in mixogram, indicating that it contributed the elasticity of dough. In farinogram, SE increased the peak time and mechanical tolerance index, but reduced the dough stability. SE increased the peak viscosity and reduced the gelatinization temperature and maximum consistency temperature in amylogram. SE increased the specific volume of bread loaf and retarded the increase in hardness of bread during storage, showing its anti-staling effects. The maximum anti-staling effect of SE was observed at 0.5% level. The addition of SE (0.2%), SSL (0.15%) and ES-95 (0.15%) blend showed the maximum specific loaf volume, and that of SE (0.25%) and SSL (0.25%) did the maximum anti-staling effect.