• Bulletin of the Korean Space Science Society
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• 2009.10a
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• pp.47.2-47.2
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• 2009

CREAM 공동실험을 대표하여 남극 NASA 과학벌룬을 이용한 CREAM-1,2 실험 데이터의 분석 결과를 발표한다. 측정된 고에너지 우주선 데이터는 이전 실험보다 훨씬 높은 에너지 그리고 높은 정확도의 우주선 성분 측정을 포함하고 있다. 이러한 데이터로부터 얻은 결과는 기존 데이터와의 비교를 거쳐, 이에 대한 새로운 물리적 해석에 대하여 논하고자 한다.

• Journal of Pharmaceutical Investigation
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• v.36 no.6
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• pp.401-403
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• 2006

Topical preparations such as cream for Acyclovir(ACV), a potent anti-viral agent for the treatment of herpes simplex and herpes zoster, have been marketed in the world since 1993. However, the skin penetration rate of ACV from generic cream formulations sold in Europe has been found to be lower than the original $Zovirax^{\circledR}$ cream. In this study, we formulated ACV into a novel organogel system and compared the skin penetration characteristics with $Zovirax^{\circledR}$ cream. The rate and amount of skin penetration of ACV from the organogels were 6.3-fold greater than those obtained with $Zovirax^{\circledR}$ at an ACV concentration of 5%. The solubilizing effect of oil phase and anti-nucleation effect exhibited by sodium alginate contained in water phase are most likely attributed to enhanced ACV skin penetration property.

• Journal of Pharmaceutical Investigation
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• v.15 no.3
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• pp.121-129
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• 1985

Influences of various waxes on the consistency of cream was investigated by inspections through microscope, rheometer and sensory test. Fatty acids, higher fatty alcohols, hydrocarbons, and some of natural waxes were used in this experiment. Most above waxes showed good state of emulsion at low concentration, but at higher concentration $(7.0{\sim}8.0%)$, they showed not only an unstable emulsion state but also a critical point of content in consistency. At this critical point of content, the consistency of w/o type cream was increased irregularly. So, it could be identified that consistency of a w/o type cream was strongly dependent on kinds and contents of waxes in continuous phase.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2006.05a
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• pp.272-276
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• 2006

In this research, storage temperature and periods had significant influence on the physical properties of ice cream. Lower storage temperature reduced the ice re-crystallization and discoloration of ice cream. Increased melt resistance was observed at the lower storage temperature, inducing a good shape retention of ice cream.

• Korean journal of food and cookery science
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• v.18 no.2
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• pp.262-273
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• 2002

This study was conducted to investigate the general utilization and preference for the western desserts from confectioneries and hotels by the female university students in Seoul and Kyunggi area. The most high frequency of utilizing western desserts from confectioneries was 1∼3 times a month. Five items of confectionary dessert (chocolate, jelly, candy, cookie and ice cream) were preferred by house-dwellers and non-food science majors. And the families with higher income favoured chocolate and pie. The purchasing frequency of western desserts from confectionery was far more frequent in jelly and candy(1∼3 times a week) compared with chocolate, pies and cookies(1∼3 times a month) and sherbet and ice cream(1∼4 times a year). Hotel was used less frequently for purchasing western desserts. Cake was recognized well as a western dessert by the house-dwellers, and ice cream was recognized better by the apartment-dwellers (p＜0.05). And the respondents with food science major had a wider preference for cake, pudding and ice cream(p<0.05).

• Preventive Nutrition and Food Science
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• v.18 no.4
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• pp.269-272
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• 2013

This study was performed to compare the performance of Sanita-Kun dry medium culture plate with those of traditional culture medium and Petrifilm dry medium culture plate for the enumeration of the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet. Mesophilic aerobic bacteria were comparatively evaluated in milk, ice cream, ham, and codfish fillet using Sanita-Kun aerobic count (SAC), Petrifilm aerobic count (PAC), and traditional plate count agar (PCA) media. According to the results, all methods showed high correlations of 0.989~1.000 and no significant differences were observed for enumerating the mesophilic aerobic bacteria in the tested food products. SAC method was easier to perform and count colonies efficiently as compared to the PCA and PAC methods. Therefore, we concluded that the SAC method offers an acceptable alternative to the PCA and PAC methods for counting the mesophilic aerobic bacteria in milk, ice cream, ham, and codfish fillet products.

• Korean journal of food and cookery science
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• v.19 no.2
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• pp.216-222
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• 2003

The effects of hydrolysis times and calcium source additions (calcium lactate, calcium carbonate), on the qualify characteristics of soy ice cream prepared with soy protein isolate(SPI), were studied. Increasing the hydrolysis time decreased the viscosity and overrun of soy ice creams, but increased the melt-down property. The addition of calcium lactate increased the viscosity of the soy ice cream mix, but no changes were observed from the calcium carbonate addition. The overrun of calcium lactate samples was higher than on addition of calcium carbonate. The addition of calcium lactate and calcium carbonate resulted in decreased melt-down properties, although these effects were more evident in the calcium lactate samples. However, calcium carbonate addition resulted in higher scores in the overall quality of the soy ice creams. In conclusion, better soy ice cream could be prepared by treating the SPI with Flavorzyme for 50 min, along with calcium fortification in the form of calcium carbonate.

• Proceedings of the KWS Conference
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• 2000.04a
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• pp.174-177
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• 2000

• Proceedings of the KWS Conference
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• 2000.04a
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• pp.178-180
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• 2000

• Bulletin of the Korean Space Science Society
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• 2011.04a
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• pp.20.2-20.2
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• 2011

The NASA Antarctica balloon experiment CREAM has successfully collected the data of energetic cosmic rays during flights in past years. We will present the recent analysis results of the CREAM experiment. We will also report on the launch and recovery process of the latest flight. The silicon charge detector of the CREAM has played the key role in the precision measurement of the charge constitution of energetic cosmic rays. We proposed the upgrade of the CREAM experiment with the installment of a new large silicon charge detector on top of the CREAM instrument. The charge measurement of the large silicon detector with no material in front is expected to improve the accuracy of the CREAM charge measurement drastically when combined with the measurement of the existing double layer silicon detector. We will present the fabrication of the large silicon detector and its performance in the radiation source test as well as in the beam test.