• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.3
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• pp.227-233
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• 2016

This study was designed to analyze the chemical compositions of 'Setoka' branch essential oils (SEBO) and to test their biological activities. 'Setoka' is a Citrus species widely cultivated in Jeju Island. At the present, 'Setoka' branches produced by thinning process were mostly discarded as a waste. Therefore, utilization of this branch waste has received much attention. 'Setoka' branch essential oils (SBEO) were prepared by treatment of its ethanol extracts with jojoba oil. SBEO were chemically analyzed using gas chromatograph-mass spectrometry (GC-MS), and following components were identified; ethyl linoleate (64.14%), ethyl palmitate (16.50%), neophytadiene (11.06%) and beta-citronellol (5.09%). The anti-inflammatory activity in the SBEO was examined using RAW 264.7 murine macrophage cells stimulated with LPS. As a result, the SBEO inhibited nitric oxide (NO) productions with a dose-dependent manner. In addition, SBEO showed good anti-microbial activities against drug-susceptible and -resistant skin pathogens such as Staphylococcus aureus and Propionibacterium acnes, which are acne-causing bacteria. Based on these results, we suggest that SBEO has the possibility for use as an anti-inflammatory and anti-microbial agent in cosmetic applications.

• Journal of the Korean Chemical Society
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• v.54 no.2
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• pp.198-207
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• 2010

The construction and performance characteristics of doxepin hydrochloride selective electrodes were developed. Three types of electrodes: plastic membrane I, coated wire II, and coated graphite rod III were constructed based on the incorporation of doxepin hydrochloride with ammonium reineckate. The influence of membrane composition, kind of plasticizer, pH of the test solution, soaking time, and foreign ions on the electrodes was investigated. The electrodes showed a Nernstain response with a mean slope of 57.41 ${\pm}$ 0.5, 56.22 ${\pm}$ 0.2 and 52.88 ${\pm}$ 0.7 mV at $25^{\circ}C$ for electrode I, II and III respectively, over Doxepin hydrochloride concentration range from $1{\times}10^{-2}-1{\times}10^{-6}M$, $5{\tims}10^{-2}-1{\times}10^{-6}M$ and $1{\times}10^{-3}-5{\times}10^{-6}M$, and with a detection limit $5.0{\times}10^{-7}M$, $6.3{\times}10^{-7}M$ and $2.5{\times}10^{-6}M$ for electrode I, II and III respectively. The constructed electrodes gave average selective precise and usable within the pH range 3 - 7. Interferences from common cations, alkaloids, sugars, amino acids and drug excipients were reported. The results obtained by the proposed electrodes were also applied successfully to the determination of the drug in pharmaceutical preparations and biological fluids.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.525-531
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• 2005

Quality characteristics of ogapiju prepared by adding different raw materials such as Acanthopanax(0, 0.1, 0.25, 0.5%), Ganoderma lucidum(0, 0.05%), pine needle (0, 0.05%), and red ginseng(0, 0.05%) were evaluated by chemical analyses and sensory evaluation. Total organic acid contents of samples containing ogapi and other medicinal herbs were higher than that of control group. Major free amino acid was histidine. Contents of total amino acid and free sugar were highest in sample C (Acanthopanax 0.1, G. lucidum 0.05, pine needle 0.50, red ginseng 0.05%). In each sample 31-49 volatile components were identified by solid-phase microextraction method, and 42 components were detected by sniff-test using GC-olfactometry. Ogapiju showed higher content of ${\alpha}-copaene$ than control group ${\alpha}-Pinene$, camphene, ${\beta}-pinene$, sabinene, ${\alpha}-terpinene,\;{\gamma}-terpinene$, p-cymene, terpinolene, ${\alpha}-thujone,\;{\beta}-thujone,\;{\alpha}-terpineol$, carvone, and ${\beta}-ionone$ were not identified in control group. Volatile composition of ogapiju was characterized by higher amount of terpenoids. Green and herbaceous note was stronger in ogapiju than control group. Sensory evaluation indicated that good taste and palatability were highest in sample C.

• Journal of the Korean Society of Safety
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• v.34 no.4
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• pp.22-31
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• 2019

The flammable liquid conductivity is an important factor in determining the generation of electrostatic in fire and explosion hazardous areas, so it is necessary to study the physical properties of flammable liquids. In particular, the relevant liquid conductivity in the process of handling flammable liquids in relation to the risk assessment and risk control in fire and explosion hazard areas, such as chemical plants, is classified as a main evaluation item according to the IEC standard, and it is necessary to have flammable liquid conductivity measuring devices and related data are required depending on the handling conditions of the material, such as temperature and mixing ratio for preventing the fire and explosion related to electrostatic. In addition, IEC 60079-32-2 [Explosive Atmospheres-Part 32-2 (Electrostatic hazards-Tests)] refers to the measuring device standard and the conductivity of a single substance. It was concluded that there is no measurement data according to the handling conditions such as mixing ratio of flammable liquid and temperature together with the use and measurement examples. We have developed the measurement reliability by improving the structure, material and measurement method of measuring device by referring to the IEC standard. We have developed a measurement device that is developed and manufactured by itself. The test results of flammable liquid conductivity measurement and the data of the NFPA 77 (Recommended Practice on Static Electricity) Annex B Table B.2 Static Electric Characteristic of Liquids were compared and verified by conducting the conductivity measurement of the flammable liquid handled in the fire and explosion hazardous place by using Measuring / Data Acquisition / Processing / PC Communication. It will contribute to the prevention of static electricity related disaster by taking preliminary measures for fire and explosion prevention by providing technical guidance for static electricity risk assessment and risk control through flammable liquid conductivity measurement experiment. In addition, based on the experimental results, it is possible to create a big data base by constructing electrostatic physical characteristic data of flammable liquids by process and material. Also, it is analyzed that it will contribute to the foundation composition for adding the specific information of conductivity of flammable liquid to the physical and chemical characteristics of MSDS.

• Proceedings of the Korean Society of Near Infrared Spectroscopy Conference
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• 2001.06a
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• pp.1246-1246
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• 2001

The quality of meat is highly variable in many properties. This variability originates from both animal production and meat processing. At the pre-slaughter stage, animal factors such as breed, sex, age contribute to this variability. Environmental factors include feeding, rearing, transport and conditions just before slaughter (Hildrum et al., 1995). Meat can be presented in a variety of forms, each offering different opportunities for adulteration and contamination. This has imposed great pressure on the food manufacturing industry to guarantee the safety of meat. Tissue and muscle speciation of flesh foods, as well as speciation of animal derived by-products fed to all classes of domestic animals, are now perhaps the most important uncertainty which the food industry must resolve to allay consumer concern. Recently, there is a demand for rapid and low cost methods of direct quality measurements in both food and food ingredients (including high performance liquid chromatography (HPLC), thin layer chromatography (TLC), enzymatic and inmunological tests (e.g. ELISA test) and physical tests) to establish their authenticity and hence guarantee the quality of products manufactured for consumers (Holland et al., 1998). The use of Near Infrared Reflectance Spectroscopy (NIRS) for the rapid, precise and non-destructive analysis of a wide range of organic materials has been comprehensively documented (Osborne et at., 1993). Most of the established methods have involved the development of NIRS calibrations for the quantitative prediction of composition in meat (Ben-Gera and Norris, 1968; Lanza, 1983; Clark and Short, 1994). This was a rational strategy to pursue during the initial stages of its application, given the type of equipment available, the state of development of the emerging discipline of chemometrics and the overwhelming commercial interest in solving such problems (Downey, 1994). One of the advantages of NIRS technology is not only to assess chemical structures through the analysis of the molecular bonds in the near infrared spectrum, but also to build an optical model characteristic of the sample which behaves like the “finger print” of the sample. This opens the possibility of using spectra to determine complex attributes of organic structures, which are related to molecular chromophores, organoleptic scores and sensory characteristics (Hildrum et al., 1994, 1995; Park et al., 1998). In addition, the application of statistical packages like principal component or discriminant analysis provides the possibility to understand the optical properties of the sample and make a classification without the chemical information. The objectives of this present work were: (1) to examine two methods of sample presentation to the instrument (intact and minced) and (2) to explore the use of principal component analysis (PCA) and Soft Independent Modelling of class Analogy (SIMCA) to classify muscles by quality attributes. Seventy-eight (n: 78) beef muscles (m. longissimus dorsi) from Hereford breed of cattle were used. The samples were scanned in a NIRS monochromator instrument (NIR Systems 6500, Silver Spring, MD, USA) in reflectance mode (log 1/R). Both intact and minced presentation to the instrument were explored. Qualitative analysis of optical information through PCA and SIMCA analysis showed differences in muscles resulting from two different feeding systems.

• Journal of the Korean Recycled Construction Resources Institute
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• v.11 no.1
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• pp.89-96
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• 2023

In this paper, a ferrosilicon by-product was evaluated to confirm the feasibility of recycling it as supplementary cementitious material of ordinary Portland cement in concrete. Three different levels of replacement ratio (10 %, 20 % and 30 % of total binder) were applied to find which is the most beneficial to be used as a binder. Ferrosilicon concrete was initially assessed at setting time and compressive strength. Durability was evaluated by the resistance to chloride penetration test(RCPT) and alkali-silica reaction(ASR) with a comparison to silica fume concrete due to their similarity in chemical composition. The porosimetry and X-ray diffraction analysis along with energy dispersive X-ray spectroscopy give information on the microstructural characteristics of the ferrosilicon concrete. It was found that 10 % ferrosilicon concrete has higher strength while 20 %, 30 % have lower strength than OPC concrete. However, chemical resistance to chloride attack is higher when replacement is increased. Compared to silica fume, the durability of ferrosilicon might be less efficient however, it is obviously beneficial than OPC. High SiO₂ content in ferrosilicon results in producing more C-S-H gel which could make denser pore structure. Most of the risk of alkali silica reaction to silicate binders through length change tests was less than 0.2 %, and both mortar using ferrosilicon and silica fume showed better resistance to alkali silica reaction as the substitution rate increased.Reuse of industrial waste rather than producing highly refined additives might reduce environmental load during manufacture and save costs.

• Korean Journal of Food Science and Technology
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• v.26 no.5
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• pp.500-506
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• 1994

For comparison of beef quality, four kinds of beef (Korean native cattle beef, dairy cattle beef, imported beef, cross-bred beef) were investigated through tenderness, juiciness and flavor related components measurement and organoleptic tests. Flavor related chemical components such as NPN, IMP, free fatty acid and free amino acids were analyzed, water holding capacity, contents of hydroxyproline and intramuscular fat were measured for evaluation of beef tenderness. Instron was also used for measuring beef tenderness as an objective method. Triangle test and descriptive analysis test were conducted for comparison and evaluation of preference of various beef samples. In hardness analysis using Instron, imported and cross-bred beefs had higher value than that of Korean native cattle or dairy cattle beef. Water holding capacity and pH of Korean cattle beef was higher than that of others. The intramuscular fat content of Korean cattle beef was highest, so it was expected juicier than other beef. In flavor related compound analysis, NPN content of Korean native cattle beef was the lowest, which shows it spent the least time among sample meats after slaughter. IMP, hypoxantine and inosine were most abundant in Korean native cattle beef. In free amino acids analysis showed that the proportion of basic acid and aromatic acid content of Korean native cattle beef was highest, whereas that of sulfur containing amino acid of imported beef was highest. TBA value of Korean native cattle beef was the lowest, and analysis of fatty acid composition revealed that the proportion of unsaturated fatty acid of Korean native cattle beef was higher than imported and dairy cattle beef, but similar to cross-bred beef. Organoleptic test was performed by triangle test and descriptive analysis. In triangle test, most panelist could distinguish Korea native cattle beef from imported beef and cross-bred beef, imported beef from cross-bred beef. In descriptive analysis which relys on subjective standards of panelists, there was no difference among beef in aroma, flavor and tenderness except juiciness. Even though contents of non volatile flavor compounds in Korean native cattle beef were higher than those of other beef samples, there were no significant differences in subjective panel test. The results showed that Korean consumers do not have common standards for beef quality evaluation.

• Journal of Animal Science and Technology
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• v.44 no.3
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• pp.327-340
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• 2002

This study was conducted to investigate the effects of domestic clay minerals on feed efficiency, meat quantity, meat quality and economic traits in 24 head of Hanwoo steers(166.1kg in body weight) for 540 days from six to 24 months in age. Feeding trial was conducted with 4 treatment(six heads/treatment) which were T1(Control), T2(Control+Kaolinite), T3(Control+Bentonite), T4(Control+Illite). The results obtained are summarized as follows; The range of average daily gains were 0.682 to 0.713, 0.669 to 0.714, 0.690 to 0.840 and 0.699 to 0.756kg in growing, fattening, finishing and over-all period, respectively, and the gains were high in T1 for growing and fattening period but in clay mineral groups for finishing and over-all period, especially it was high in Illite and Bentonite groups. Concentrates and TDN intakes per unit of kg gains were lower in clay mineral groups than in control and was lower especially in Bentonite groups. In carcass characteristics, dressed carcass and fresh meat and retailed cut percent were not apparently difference by treatments, and yield index was 69.3, 68.9, 68.8 and 68.6 in T3, T2, T4 and T1, respectively. Marbling scores were 5.1, 4.6, 4.4 and 3.3 in T3, T2, T4 and T1, respectively, and the range of shear force by treatment was from 3.51 to 6.02kg/cm2. and were improved with significant difference(P<0.05) in clay mineral groups than in control. Also in palatability traits, panel test scores of juiciness, tenderness and flavor were improved in clay mineral feeding groups, especially the flavor was improved with highly significant difference(P<0.01) in clay mineral groups than in control. In total fatty acid contents, the rate of SFA(saturated fatty acid) in longissimus muscle of beef was higher in the order of T2, T3, T1 and T4 while the rate of MUFA(monounsaturated fatty acid) was high in the order of T4, T3, T1 and T2. The content of oleic acid which is major influential factor at the flavor of beef was higher in Illite groups than in any other groups. In composition of amino acids in longissimus muscles of beef, the rate of essential amino acids was high in the order of T1, T2, T3 and T4. and the rate of amino acids in clay mineral groups was smaller than in control.In chemical component in Gom-Tang(soup of bone) made by Hanwoo steer’s leg-bone, the ranges of crude protein, ether extract, and crude ash was 0.81 to 1.24, 0.17 to 0.35 and 0.07 to 0.09%, respectively. In mineral composition, the ranges of Ca, P, Na and Mg was 14.01 to 15.77, 11.45 to 16.40, 37.92 to 49.99 and 0.26 to 0.46ppm, respectively. Chemical composition were not apparently different but mineral composition was increased in clay mineral groups than in control. Income by treatments was 967,096 to 1,524,055 Won per head for 540 days and income of clay mineral groups in comparison with control’s increased by 23.7 to 57.6 percent, and especially it was higher in bentonite and(or) Illite groups than others. According to the above results it may be concluded that clay mineral to growing-fattening Hanwoo steers can be improved the meat quantity, meat quality and income. Especially the effect of bentonite and illite is large and can be recommended for usage to improve animal performance as feed additives of growing-fattening Hanwoo steers.

• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.39-49
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• 1999

Curd yoghurts were manufactured by addition of chestnuts and walnuts which were special agricultural products in Chungnam area. The nut powders were added to the yoghurts in the given concentration of 1~4%. The yoghurts after 12 hours fermentation were examined for pH, acidity, cell counts of lactic acid bacteria, viscosity, chemical composition and sensory test and preservation of yoghurts. The results obtained were summarized as follows; 1. The chestnut powder decreased pH, whereas increased acidity in yoghurts, however, the walnut powder did not change significantly for pH and acidity in yoghurts. 2. The cell counts of lactic acid bacteria was higher for 2% chestnut powder yoghurt ($2.6{\times}10^9/ml$) than 2% walnut powder yoghurt ($1.7{\times}10^9/ml$) and control yoghurt. 3. The viscosity of yoghurt was higher for 4% chestnut powder yoghurt (3,225 centipoise) than control (1,638 centipoise) and 4% walnut powder yoghurt (2,010 centipoise). 4. The protein content of yoghurts were 3.99% for both 2% chestnut powder and 2% walnut powder yoghurts, and solid-non-fat contents of yoghurt were 15.10% for chestnut powder yoghurt and 13.65% walnut powder yoghurt. 5. The scores of sensory tests were higher in chestnut powder yoghurt for tastes, odor and texture, and in walnut powder yoghurt for tastes, odor and texture compared to control yoghurt. 6. When yoghurts were stored at $5^{\circ}C$ for 14 days for preservation test, the acidity and number of lactic acid bacteria were not changed significantly.

• Korean Journal of Medicinal Crop Science
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• v.11 no.5
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• pp.364-370
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• 2003

Essential oil of Thuja occidental leaves was extracted by steam distillation method, and chemical composition of essential oil was analyzed by GC-MS. The essential oil was tested to antimicrorbiaI activity against 28 test microorganisms and antioxident assay through DPPH free radical scaveging test and insecticidal activity by mosquito insecticide assay. The major constituents in the essential oil of T. occidental were monoterpene as d-isothujone, ${\alpha}-thujone$, camphor, L-fenchone, and hornyl acetate. The essential oil have broad antimicrobiaI activity, which showed strong antimicrobiaI activity for Streptococcus pyogenes as bacteria, Alternaria alternata, Aspergillus niger, Aspergillus oryzae, Saccharomyces cerevisiae, and Streptococcus mutans as fungi. The essential oil also showed DPPH free radical scavenging ability at concentration of $36\;{\mu}{\ell}/m{\ell}$. In spraying and fumigation tests, the essential oil had strong insecticidal activity against mosquito.