• Ocean and Polar Research
• /
• 제32권3호
• /
• pp.331-336
• /
• 2010

The CREAMS (Circulation Research of the East Asian Marginal Sea) survey in 1999 revealed a sharp mid-depth discontinuity of the phosphate:silicate ratio in all basins of the East/Japan Sea. Incidentally, this discontinuity layer corresponds to the oxygen minimum layer. Directly below the discontinuity layer, oxygen concentration is increased. This increase in oxygen concentration is interpreted as a proof of intermediate water formation. Oxygen minimum indicates that the water parcel is old and stable against mixing. So it seems be an efficient barrier to vertical exchange of materials. This means that, once materials enter the lower domain, they rarely return to the upper domain. Therefore, the biogeochemistry of the East/Japan Sea depends heavily on material input through the Korea Strait, and flux is expected to be sensitive to the climate change. As a result, the East/Japan Sea ecosystem seems vulnerable to tipping (regime shift), which occurred on a decadal time scale.

• 대한화장품학회:학술대회논문집
• /
• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
• /
• pp.528-528
• /
• 2003

The present study was undertaken to develop the in vitro sun protection factor(SPF) test method having good correlation with in vivo method using human. 8% homomentyl salicylate, P3 reference standard and commercially available sunscreen products were measured by the in vitro method using SPF 290S analyzer, and the SPFs were compared with the SPFs measured by in vivo test method. In vitro SPFs of 8% HMS and P3 reference standard were 4.59 $\pm$ 0.12 and 14.94 $\pm$ 0.83. There are good correspondence, correlation coefficients were 0.9506 and 0.9769 respectively, between the in vitro and in vivo SPFs for the sunscreen creams and lotions. Correlation coefficients of makeup base/liquid foundation, lotion labled with "shake before use" and compact powder were 0.8812, 0.8632 and 0.5984 respectively. The optimum mixture ratio of compact powder and cream base represents 1:0.8. These results suggest that the in vitro SPF test method will be able to be used as an alternative method for in vivo SPF in case of lotion and cream.

• Journal of Pharmaceutical Investigation
• /
• 제20권2호
• /
• pp.55-64
• /
• 1990

Soybean fatty acid, the largest byproduct in the production of soybean oil, was formulated for hand cream, oil in water emulsion base, to improve the suppleness and elasticity of skin. The stability of emulsion observed by a macroscopic method was used as a characteristic index for deciding an optimum formula of hand creams. The optimum formula of the most stable hand cream was obtained from polynomial regression equation, contour graphs and partial derivative graphs. The values of soybean fatty acid and stearyl alcohol in the obtained optimum formula were 9.75 and 14.75 w/w%, respectively, and sodium lauryl sulfate was not needed. Experimental value for the stability of hand cream prepared according to the optimum formula was 76,14 days, and the prediction value by computation method was 73.25 days. From the results of accelerated tests by elevated temperature, the stability of hand cream by optimum formula was 1.7 year at room temperature $(25^{\circ}C)$. The hand cream containing soybean fatty acid was found to be free of primary irritant substance to the skin by Draize technique.

• 식품보건융합연구
• /
• 제6권3호
• /
• pp.1-4
• /
• 2020

This study analyzed in nutrient contents changes of adult's favorite foods between March 2019 and July 2020 after policy implementation nutrient-poor foods based on special act on safety control of adult's dietary life in Korea. Among adult's favorite foods manufactured or sold in 2020 as well as 2019, calories and key nutrients in breads, ice creams and pizzas were improved in comparison to those in the other food groups. However, most of the changes in calories or key nutrient contents exist. The newly introduced candies, breads showed slightly greater improvements in calories and key nutrient contents than in 2019. On the other hand, some negative changes were found in newly introduced chocolates in comparison to previous ones. Overall, policy implementation on foods seemed to induce changes in nutrient contents of adult's favorite foods. In particular, nutrition education is reported to have a positive impact on adult's frequency and preference for processed foods, and more systematic and continuous nutrition education measures should be devised to help adult as consumers selectively purchase healthy foods. This research is meaningful in that it is the first study to analyze the quality changes of adult's favorite foods since the high-calorie and low-nutrient food management policy.

• Journal of Nutrition and Health
• /
• 제26권6호
• /
• pp.804-811
• /
• 1993

This study was to investigate utilization state of various fast-foods among Korean youth in big cities in order to provide basic knowledge for nutrition education of Korean youth. Total 29 questions were asked to 1680 middle, high school and college students in Seoul. Pusan and Taejon. General information of the subjects were analyzed according to variables such as utilization state of fast foods(hamburger, pizza, chicken, noodles & mandoo, ice cream), preference, concenpts regarding price, fullness, choice factors and influences on food habits. All statistical data analysis were conducted using the SPSS/PC+. The results obtained are summarized as follows: 1) Fast-food eaten most frequently was noodles & mandoo where the least frequently eaten was pizza. 2) The area used fast-feeds the least frequently was in Pusan where hamburger was used by 51.1% of the subjects, pizza by 26.5% 64.1%, 38.9% of the subjects in Seoul and 64.7%, 31.3% in Taejon ate hamburger & pizza, respectively. 3) 38.5%, 34.2%, 32.8% and 17.5% of chicken, pizza, noodles & mondoo and hamburger eaters commented on saltiness. Also 82.2% of ice cream eaters suggested ice creams taste too sweet. 4) 94.2%, 72%, 69.5%, 38.5% and 23.8% of pizza, chicken, hamburger, ice cream, noodles & mandoo eaters suggested the price of these fast-foods too expensive. 5) 39.6% of the subjects wished to developed Korean traditional food items into fast-food styles.

• 약학회지
• /
• 제42권1호
• /
• pp.39-45
• /
• 1998

Kojic acid, antimelanogenic agent, has been widely used in cosmetics to lighten the skin color. However, it has skin irritancy and instability against pH, temperature and light. To overcome these problems and optimize the molecular structure of kojic acid (KA), a prodrug, kojic acid monostearate(KMS), has been synthesized to modify the topical drug delivery in the point of sustained release of the parent drug via enzymatic hydrolysis during skin absorption. The prodrug was tested for enzymatic hydrolysis with cytosolic fraction of hairless mouse, skin. From the in vitro skin permeation study through hairless mouse skin, we found that KMS was retained in the skin and generated KA continuously by the skin esterase cleavage. In addition, topical formulations of o/w type creams and polyolprepolymer-containing cream were further tested for whitening effects using in vivo yellow skin guinea pig model.

• 패션비즈니스
• /
• 제22권5호
• /
• pp.52-63
• /
• 2018

The purpose of this study was to explore and understand why and how elementary school students do their makeup. An interview with 13 sixth grade female students attending an elementary school in Seoul was conducted to identify the reasons, learning routes, and purchasing patterns related to their makeup purchase and use. The results of this qualitative analysis showed that the girls were influenced to start wearing makeup by friends or family members, such as sisters and mothers. The students thought that their faces were ugly before they did makeup. They thought they became more beautiful and they were pleased after makeup. Elementary school students mostly reported that they used sunscreen, sun cushion with a whitening function, and lip tint. Some students also used a concealer to cover their flaws. They learned the methods of makeup by watching YouTube videos and from friends. They showed different purchasing patterns depending on the type of cosmetics they buy. They reported that their parents often bought their basic cosmetics such as lotions, and creams, while they tend to use their own money to purchase cosmetics for makeup.

• 감성과학
• /
• 제24권4호
• /
• pp.79-90
• /
• 2021

Consumers have an increasingly active role in the marketing cycle, using social media channels to create, distribute, and consume digital content. In this context, this paper investigates the impact of user- and marketer-generated content on consumer purchase intentions and the approach to designing an effective social media marketing platform. Referencing a literature review of social media marketing and consumer purchase intentions, a case study of the social media-marketing platform, 0.8L, was undertaken using both qualitative and quantitative results through content analysis and a participatory survey. First, about 450 consumer reviews for ten sunscreen products posted on the 0.8L platform were compared with products' marketer-generated content. Next, 55 subjects participated in a survey regarding purchase intentions toward moisturizing creams on the 0.8L platform. The results indicated that user-generated content (i.e., texts and photos) provided more personal experiences of the product usage process, whereas marketers focused on distinctive product photos and features. Moreover, customer reviews (particularly high volume and narrative format) had more impact on purchase decisions than marketer information in the online cosmetics market. Real users' honest reviews (both positive and negative) were found to aid companies' prompt and straightforward assessment of newly released products. In addition to the importance of customer-driven marketing practices, distinctive user experience design features of a competitive social media-marketing platform are identified to facilitate the creation and sharing of sincere customer reviews that resonate with potential buyers.

• 대한화장품학회:학술대회논문집
• /
• 대한화장품학회 2003년도 IFSCC Conference Proceeding Book II
• /
• pp.303-306
• /
• 2003

Indonesia is a tropical country having a temperature range of 25-35$^{\circ}C$ which can affect the skin and causes damages like aging. This aging process is due, at least, to free radical reactions. For this reason, many attempts had been done to find out creams containing natural antioxidant compound which have a potential of free radical scavenger. Kluwek, a fermented form of foot ball fruit or picung (Pangium edule.Reinw), had been proved to contain antioxidant compound in its methanol fraction oil to which antiaging cream was formulated. Stability evaluation was conducted for cream with Kluwek oil compared to base cream, including organoleptic (colour and odour), pH, viscosity, particle size, centrifugation test and flow characteristics either in room temperature (27$^{\circ}C$) or stress condition (4$^{\circ}C$ and 5$0^{\circ}C$) for 8 weeks continuously, and six times cycling test at 4$^{\circ}C$ and 5$0^{\circ}C$ every 24 hours. The results showed that cream with Kluwek oil and base cream were stable at temperature 27 and 4$^{\circ}C$, cycling test and centrifugation test, but not stable at 5$0^{\circ}C$. Free radical evaluation was done by Electron Spin Resonance and the result showed that cream with Kluwek oil had less free radicals compared to base cream.

• Asian-Australasian Journal of Animal Sciences
• /
• 제14권3호
• /
• pp.351-357
• /
• 2001

The rapid formation of a cream line cannot be observed in raw goat's milk standing at a low temperature. Although the poor creaming ability of goat's milk has been considered to be due to the small size of milk fat globules and the lack of euglobulin capable of being adsorbed on milk fat globules, there is much left to study. The present work attempted to elucidate a factor for poor creaming ability of goat's milk. The creaming ability of the experimental milks reconstituted from creams and skim milks separated from cow's milk or goat's milk was measured by the volume of the cream layer and the fat content of bottom layer. The polypeptides composition of the P1 the fraction (i.e., the high molecular weight fraction eluted near the void volume obtained by the gel filtration of whey) and milk fat globule membrane prepared from both milks were compared. It was found that the promotion of creaming originated from goat's skim milk was lower than that from cow's skim milk. The P1 fraction in goat's skim milk was less than that in cow's skim milk. The polypeptide (M.W. $4.3{\times}10^4$), found in the P1 fraction of cow's milk was not found in the P1 fraction of goat's milk. It is suggested that the poor creaming ability of goat milk is caused mainly by the difference from cow milk in the amount and the composition of the P1 fraction.