• Journal of the Korean Society of Fashion and Beauty
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• v.5 no.4
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• pp.145-148
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• 2007

The aims of this study was assess to preparation and stability of emulsion containing Taraxacum platycarpum ethanol extract our team was found to shape and size of capsule by optical microscope and Scanning Electron Microscope (SEM). In the stability test of the emulsion including Taraxacum platycarpum ethanol extract, it was stable of pH, viscosity during 30days. According to all the test results that have been given, it is possible that the ethanol extract of Taraxacum platycarpum can be used as a new cosmetics material.

• Journal of Ginseng Research
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• v.9 no.1
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• pp.72-85
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• 1985

Attempts were made to see if feeding of ginseng ethanol extract could affect proper- ties of rat brain lactate dehydrogenase such as specific activity, heat stability, Km for substrate, inactivation by 3-bromopyruvate and trypsin, and immune response. The following results were obtained. Specific activity of LDH was observed to reach maximum in 5 month after birth and then decrease steadily. However, that of LDH from rat fed with ginseng ethanol extract was found in rat fed with ginseng ethanol extract. 3-bromopyruvate was shown to inactivate LDH-5 from old rat fed. Inactivation of LDH-5 by trypsin was remarkable in old rat fed. Km value for pyruvate in old rat fed was remarkably decreased. Cumulative results suggest that ginseng ethanol extract could affect conformational change of LDH responsible for altered properties through unknown mechanism.

• Journal of Pharmaceutical Investigation
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• v.25 no.3
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• pp.205-211
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• 1995

To increase the solubility of iodine and iodine releasing agents, which are used widely as a topical broad spectrum antiseptics and disinfectant sanitizers, its inclusion complexes were prepared and studied. Inclusion complexes of iodine with ${\beta}-cyclodextrin$ were prepared by coprecipitation method and complex formation was acertained by differential scanning calorimetry and microscopic observation. Iodine content of inclusion complex was determined by means of iodometry. Tablets containing inclusion complex were manufactured with sugar, citric acid, magnesium stearate, dextrose. Stability of inclusion complexes and tablets was evaluated by accelerated stability test, and comparing with PVP-iodine. During preparation, use of 50% ethanol solution is preferable to water as the medium because the former resulted in more stable complex for a month under accelerated storage conditions. Solubility of iodine in KI aqueous solution was 0.048 g/ml and lower than in 50% ethanol solution. Inclusion complex and its tablets were very stable at severe condition for one month, and comparable to PVP-iodine in the aspect of stability. Inclusion complex tabletswere not affected with citric acid, sugar, dextrose, and direct tableting method was recommendable because wet granulation using ethanol gave some release of included iodine during process.

• Journal of Food Hygiene and Safety
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• v.10 no.1
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• pp.23-28
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• 1995

The effect of the ethanol extract from salviae miltiorrhizae radix (Salvia miltiorrhiza) on the microbial growht and the stability of the extracted antimicrobial material were investigated. The ethanol extract had strong growth inhibition activity (MIC, 3.13~50.0 $\mu\textrm{g}$/ml) against Gram-positive bacteria such as B. subtilis, L. monocytogenes and S. aureus. Among Gram-positive bacteria tested, B. subtilis was the most susceptible to the extracted substance. While the antimicrobial activity of the ethanol extract was weak (MIC, 400~800 $\mu\textrm{g}$/ml) to E. coli and yeasts (C. albicans, Sacch. diastaticus). The ethanol extract had bactericidal action at higher concentration than MIC against B. subtilis, while the extract had only bacteriostatic action against S. aureus. The extracted antimicrobial substance was stable in the pH range of 4.0 to 10.0, heat treatment at 121$^{\circ}C$ for 15 min, and freezing and thawing

• Korean Chemical Engineering Research
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• v.51 no.1
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• pp.42-46
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• 2013

Extraction process of fucoxanthin from Undaria pinnatifida and stability of fucoxanthin was studied. In this study, to utilized extracted components as a functional food material, ethanol was used as a solvent. The maximum concentration of fucoxanthin was obtained when 80% ethanol solvent was used. The extraction yield of fucoxanthin increased as extraction temperature raised to $50^{\circ}C$. Water washing of raw material for 5 minutes reduced the salt content about 94%. From the experiment that fucoxanthin content reduced by 30% for 1 day storage at $70^{\circ}C$, it was demonstrated that fucoxanthin was thermal-unstable above $70^{\circ}C$. And experimental result of light- stability showed that fucoxanthin was very unstable with light.

• Food Science and Biotechnology
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• v.17 no.4
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• pp.809-813
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• 2008

The objective of this study was to determine storage stability and antioxidant effect of T1, ascorbic acid (0.6%); T2, ethanol extracts of Bacillus polyfermenticus (5%); T3, mixture with ascorbic acid (0.3%), and ethanol extracts of B. polyfermenticus (2.5%) during the storage period. The pH of sausage decreased constantly during storage (p<0.05). Thiobarbituric acid reaction substance (TBA) values were lower in all treated samples compared to the control (p<0.05). Longer storage periods resulted in higher TBA values (p<0.05). Volatile basic nitrogen (VBN) value in T1, T2, and T3 were significantly lower than control (p<0.05). The $L^*$ value of T1, T2, and T3 had higher than control. The $a^*$ value of T2 was significantly lower than control, T1, and T3 during storage period (p<0.05). The $b^*$ value of T2 had significantly higher compared to the other sausage samples during storage period (p<0.05). Total microbial counts in the sausages samples significantly increased as storage period increased (p<0.05). Further studies are needed to develop various meat products to extend the storage stability using B. polyfermenticus SCD.

• Applied Chemistry for Engineering
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• v.33 no.3
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• pp.272-278
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• 2022

In this study, natural emulsifiers were extracted from Medicago sativa L. and Sapindus saponaria L. The extraction yield using CCD-RSM and the extraction process of foaming stability of the extracted product were optimized and 95% confidence interval was used to confirm the statistical reasonableness of the optimization. Herein, independent parameters were the ethanol volume and extraction temperature, whereas reaction parameters were the extraction yield and foaming stability. Under the condition of 53.5 vol% ethanol and extraction temperature (70.9 ℃), the maximum yield and foaming stability of the extracted product from Medicago sativa L were predicted as 26.2 wt% and 44.5%, respectively. In the case of the extraction from Sapindus saponaria L, the maximum yield and foaming stability were expected to be 31.9 wt% and 47.5% under the optimized conditions including 60.4 vol% of ethanol and extraction temperature (72.4 ℃). The average experimental error for validating the accuracy was about 3.4(± 0.3)% and 5.0(± 0.04)% for the extraction processes from Medicago sativa L. and Sapindus saponaria L., respectively.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.22 no.12
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• pp.1089-1094
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• 2009

Carbon nanotubes (CNTs) have excellent electrical, chemical stability, mechanical and thermal properties. In this paper, networks of Multi-walled carbon nanotube (MWCNT) materials were investigated as resistive gas sensors for ethanol ($C_2H_5OH$) detection. Sensor films were fabricated by air spray method for the multi-walled CNTs solution on glass substrates. Sensors were characterized by resistance measurements in the sensing system, in order to find the optimum detection properties for the ethanol gas molecular. The film that was sprayed with the MWCNT dispersion for 60 see, was 300 nm thick. And the electric resistivity is $2{\times}10^{-2}\;{\Omega\cdot}cm$. Also, the sensitivity and the linearity of MWVNT sensor for ethanol gas are 0.389 %/sec and 17.541 %/FS, respectively. The MWCNT film was excellent in the response for the ethanol gas molecules and its reaction speed was very fast, which could be using as ethanol gas sensor. The conductance of the fabricated sensors decreases when the sensors are exposed to ethanol gas.

• Korean Journal of Food Science and Technology
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• v.49 no.3
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• pp.338-342
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• 2017

The antioxidant activities of sesame cake extracts prepared using ethanol and hot water were evaluated. Seventy percent-ethanol extracts yielded the highest total phenolic (96.56 mg/g extract) and flavonoid (8.35 mg/g extract) contents. In the ${\beta}$-carotene bleaching and ferric thiocyanate test, 30%-, 50%-, and 70%-ethanol extracts exhibited higher antioxidant activity than that exhibited by 90%-ethanol extracts. However, 90%-ethanol extracts showed greater antioxidant activities in phenyl-2-picryl-hydrazyl free radical scavenging test and thiobarbituric acid test using corn oil. The antioxidant activities of sesame cake extracts did not correlate with the total phenolic and flavonoid contents; however, the results suggest that oxidative stability may be improved by sesame cake extracts.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.241-245
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• 1997

In order to make natural food color from Gardenia, we investigated optimal conditions of color extraction, and thermal stability and light stability of color extracted compared with Yellow-4. In case of ethanol extraction, optimal conditions for color extraction were substrate 10%, 4$0^{\circ}C$, pH 7.0 and 42rs, respectively. In case of water extraction, optimal conditions for color extraction were substrate 10%, 7$0^{\circ}C$, pH 7.0 and 48hrs, respectively. Extraction yield in the optimal conditions was 75% in ethanol and 63% in water. The thermal stability and light stability of Yellow-4 were both upper 98%, but those of Gardenia yellow color were 62 and 90%, respectively.