• Korean Journal of Materials Research
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• v.23 no.12
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• pp.672-679
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• 2013

$Fe_4[Fe(CN)_6]_3$ coated on a mica or $TiO_2$/mica surface as infrared reflective blue pigment was prepared by a hydrothermal method. $Fe_4[Fe(CN)_6]_3$, used as coloring agent, was uniformly coated on mica or $TiO_2$/mica under the optimized condition of a 1.2 : 1 weight ratio between iron(III) chloride hexahydrate and potassium ferrocyanidetrihydrate at the initial pH level of 4.5 at $70^{\circ}C$. The infrared (IR)-reflective pigments were characterized by SEM, Zeta-potenial, FT-IR, and UV-VIS NIR spectrophotometry. Especially the CIE color coordinate and total solar reflectance(TSR) properties of the pigments were investigated in relation to variation of the coating and coated substrate thicknesses. Isolation-heat paint was prepared with 20 wt% blue pigments fully dispersed in acryl-urethane resin and several additives to coat the film uniformly. The films were also measured with CIE color coordinate, TSR, and the surface temperature was recorded by an isolation-heat measuring system. The pigments and films of $Fe_4[Fe(CN)_6]_3$ coated on mica and $TiO_2$/mica showed high TSR values compared with the TSR value of $Fe_4[Fe(CN)_6]_3$ itself. According to the increase of TSR value, the property of isolation-heat is effective. To realize the optimal blue color, we applied the the pigment to $TiO_2$ coated mica(TM(b)) which has blueish interference color. The pigment of $Fe_4[Fe(CN)_6]_3$ coated on TM(b) shows a strong blue color compared with that of $Fe_4[Fe(CN)_6]_3$ coated on $TiO_2$/Mmca(TM(w)), which has a whitish interference color.

• Journal of Food Hygiene and Safety
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• v.24 no.2
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• pp.162-168
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• 2009

This study was conducted the analysis of food safety incidents between January 1998 and October 2008 using media reports. Total number of food safety incident was 569 through the study period. The average of food safety incident per year and month was 51.7and 4.9, respectively. The top 10 food types involved in the lists of food safety incidents were as follows; marine products, meat and meat products, confectionaries, beverages, special nutritional food, teas, noodles, soy and bean paste sauces, and milk and milk products etc. The top 10 single foods also were as follows; ready-to eats, meat, confectionary, health support foods, steeping tea, infant formula, meat products, ginseng products, foods for body weight control etc. Of the total 569 incidents, 247 (43.4%) were related with chemical hazards involving pesticide, food additives etc, biological hazards were 126 (22.1 %), and physical hazards were 97 (17.0%) incidents. In analysis stage in the food chain at which breakdown in food safety occurred, primary production were the most common stage with 364 (64%) incidents, and incidents at the manufacture handling and distribution stages were with 151 (26.5%), and 44 (7.7%), respectively. The results of this study can be used as a better data for risk analysis or food safety strategies.

• Applied Chemistry for Engineering
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• v.19 no.5
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• pp.574-581
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• 2008

The optimum regeneration conditions for the regeneration of three way spent catalysts (TWCs), which were taken from automobiles with different driving conditions, were investigated to evaluate the suitability as alternative catalysts for removing VOCs. The spent catalysts were washed with five different acids ($HNO_3$, $H_2SO_4$, $C_2H_2O_4$, $C_6H_8O_7$, and $H_3PO_4$) to remove contaminants and examine the optimum conditions for recovering the catalytic activity. The physicochemical properties of spent and its regenerated TWCs were evaluated by using nitrogen adsorption-desorption isotherms, XRD, and ICP. The relative atomic ratios of contaminants and platinum group metals (PGMs) of the spent TWCs were greatly dependent on the placed positions. The main contaminants formed were lubricant oil additives and metallic components. Also, the regeneration treatment increased the PGMs ratio, BET surface area, and average pore diameter of TWCs. The catalytic activity results indicated that the spent TWCs have the possibility for removing VOCs. Moreover, the employed acid treatments greatly enhanced the catalytic activity of the spent TWCs. Especially, nitric and oxalic acids provided the most improvement in the catalytic behavior. The catalytic activities of the regenerated TWCs were significantly influenced by the containing platinum ratios rather than the removal ratios of contaminants and the changes in the structural properties offered by the acid treatments.

• Journal of Digital Convergence
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• v.15 no.9
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• pp.533-541
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• 2017

In the rapidly changing 21st century, image management has become more important. Under these circumstances, as a lot of hair colors and beaching agents are used to create diverse hair colors, hair damage resulting from frequent chemical hair coloring has been inevitable. This study investigated how to reduce morphological changes in hair and hair damage after dividing hair into healthy hair('Group A') and damaged hair('Group B'), using the following bleaching agents: basic bleaching agent(a), beaching agent diluted with water(b), oil ingredient-added bleaching agent(c), water-shampoo mixed bleaching agent(d). The results found that even though hair damage can be prevented by a bleaching agent diluted with a mixture of diverse additives, there were better effects on hair texture in both 'Group A(4.83)' and 'Group B(4.41)' at a sensory test when hair was bleached with an addition of Camellia oil, according to blinded experiment, in particular. As a result, hair damage could be reduced. Therefore, this study expects that hair bleaching with an addition of Camellia oil to the mixture of a bleaching agent would bring the development of diverse new materials which can minimize hair damage as well as regulate hair brightness and make a contribution to the development of cosmetology market.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.382-388
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• 2010

This study was aimed to examine the quality characteristics of the bread with the muffin added with the by-product of fermented ethanol from wheat rye that has high $\beta$-glucan contents. In the muffin added with TEFB (Triticale Ethanol Fermentation By-product), the height of the muffin decreased as the additive contents increased. There was no significant difference among the volumes of the muffins added with TEFB 0%, 5%, 10% and 15%. In the muffin added with TEFB, the height of the muffin decreased as the additive contents increased. In the moisture measurement of TEFB muffin, the moisture contents increased as the TEFB additive contents increased. Using SEM, showed that as TEFB additive contents increased, gluten contents was relatively lowered, which led to the reduced gas retention power and generation of rough tissues. In chromaticity, as the TEFB additive contents increased, the brightness decreased and the redness and yellowness decreased as well. The result of texture measurement showed that as the TEFB additive contents increased, hardness increased. springiness decreased gradually as the TEFB additive contents increased. There was no significant difference in cohesiveness (p<0.005). Although there as signigicant difference between the control group and the additive group in gumminess (p<0.005), there was no significant difference for a certain amount of additive contents (p<0.05). While there was significant difference in chewiness between the control group and the additive group (p<0.05). there was no significant difference for a certain amount of additive contents (p<0.05). The result of taste test of TEFB added muffin showed that the preference for the muffins added with 5% or more TEFB decreased. This study found that more than 5% of TEFB additives to muffin decreases the preference level.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.706-713
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• 2001

The influencing factor in drying characteristics of fluidized bed drying with different drying conditions for husked barley were carried out. This fluidized drying mechanism of husked barley was consisted of consecutive two falling rate parts, first falling rate period and second falling rate period without showing constant rate period. The drying rate constant was increased with decreasing charged amount and relative humidity and increasing air temperature and air velocity. Since the drying rate constant expressed by Arrhenius type equation in the falling rate period showed good linearity, the falling rate period was condsidered as the controlling step. The activation energy of first falling step was 1,100 cal/gmol, while for second falling step the values showed 1,600 cal/gmol.

• Journal of Korean Society of Environmental Engineers
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• v.35 no.8
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• pp.547-553
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• 2013

This paper investigates the effect of coal-fired fly ash on dry $CO_2$ sorbents as the supports and additives. For this purpose, various kinds of dry sorbent were manufactured by mixing fly-ash, the primary $CO_2$ absorption components (NaOH and CaO) and water with their different combination. Thereafter, their $CO_2$ absorption performance and the property were analyzed. As a result, variation of absorption efficiency and temperature as well as $CO_2$ desorption of the sorbents are confirmed, which may be primarily ascribed to fly-ash addition to the sorbents. Particularly, fly-ash effect is strongly measured in the sorbent manufactured by mixing all four components (named WNCF sorbents). Absorption efficiency of WNCF sorbents at $550^{\circ}C$ is 35.6% higher than that of flyash free sorbent and desorption is solely observed in WNCF sorbents. Fly-ash in WNCF sorbents leads to increase the dispersity of $CO_2$ absorption components and decrease their particle size in the sorbents. In addition, fly-ash is used as the supports and pozzolanic reaction is hindered by NaOH in WNCF sorbent. Furthermore, $CO_2$ desorption from the sorbents may be due to fly-ash. The interaction between fly-ash and $CO_2$ absorption components substantially attenuate the strength between captured $CO_2$ in CaO and NaOH.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.2
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• pp.251-256
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• 2002

Fresh bamboo (Phyllostachys bambuoides sieb. et zucc.) was charred at the mechanical steel kiln and traditional earth kiln with subsequent condensation of its smoke to 10$0^{\circ}C$. It was settled down for 12 months to remove tar components and then the middle layer of the liquid was collected as a bamboo smoke distillates to analyze its chemical composition and physicochemical characteristics for use as food additives or processing aids. The gravity, transmittance, reflectivity, and viscosity were 1.008, 89.05%, 1.36%, and 12.48 cp in the bamboo smoke distillates processed by mechanical steel kiln (MBSD) and 1.012, 98.33%, 1.34% and 9.05 cp in the bamboo smoke distillates by traditional earth kiln (TBSD), respectively. The color of TSBD was brighter than that of MBSD. The pH and titratable acidity, tar and remains were 3.55 and 2.830%, 2.803% and 0.671%, respectively, in the MBSD and 2.93 and 3.470%, 0.051% and 0.004%, respectively, in the TBSD. The major phenolic compounds of bamboo smoke distillates (BSD) were phenol, Ο-cresol, p-cresol, and guaiacol and the major organic acids were acetic acid, propionic acid, iso-butyric acid, and n-butyric acid, and major alcohols were methanol, furfuryl alcohol, and maltol. The contents of phenolic compound and alcohol were more in MBSD than in TBSD whereas the content of organic acid was more in TBSD than in MBSD. Therefore, toxic compounds for the human body, such as methanol from BSD should be removed for use as a food ingredient in the future.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.5
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• pp.734-737
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• 2005

This study was conducted to determine the effect of effective microorganism (EM) treatment in feeding system of swine on carcass characteristics. EM pork, which reared with EM additives and EM activated liquids, and conventional pork (non-EM pork) were stored at $4^{\circ}C$. Chemical composition and storage stability of EM pork were compared with conventional pork. Cholesterol content at EM pork was 71 mg/100 g, which is lower than that of conventional pork (83 mg/100 g) when the meats were stored at $4^{\circ}C$ refrigerator. And EM pork (0.165 MDA mg/kg) showed higher antioxidant effect than control pork (0.184 MDA mg/kg). And also protein denaturalization at EM pork showed lower rate $(3.19\;mg\%)$ than that of conventional pork $(4.9\;mg\%)$ when the meats were stored at $4^{\circ}C$ refrigerator, showing that inhibitory effect of protein denaturalization was increased up to $35\%$ over the conventional pork. These results show that the EM pork had superior traits in terms of cholesterol level, lipid oxidation and protein denaturalization to the conventional pork.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.173-180
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• 2004

Nano sized ZnO particle as 20-30nm applies for material, pigments, rubber additives, gas sensors, varistors, fluorescent substance as well as new material such as photo-catalyst, sensitizer, fluorescent material. ZnO with a particle size in the range 20-30nm has provided to be an excellent UV blocking material in the cosmetics industry, which can be used in sunscreen product to enhance the sun protection factor and natural makeup effect. But pure ZnO particles application limits for getting worse wearing feeling. We make high-functional inorganic-composite that coated with nano-ZnO on the plate-type particle such as sericite, boron nitride and bismuthoxychloride. In this experiment, we synthesized composite powder using hydrothermal precipitation method. The starting material was ZnCl$_2$ Precipitation materials were used hexamethylenetetramine(HMT) and urea. We make an experiment with changing as synthesis factors that are concentrations of starting material, precipitation materials, nuclear formation material, reaction time, and reaction temperature. We analyzed composite powder's shape, crystallization and UV-blocking ability with FE-SEM, XRD, FT-IR, TGA-DTA, In vitro SPF test. The user test was conducted by product's formulator. In the results of this study, nanometer sized ZnD was coated regardless of the type of plate-powder at fixed condition range. When the coated plate-powders were applied in pressed powder product, the glaze of powder itself decreased, but natural make-up effect, spreadability, and adhesionability were increased.