• The Journal of the Korea Contents Association
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• v.13 no.6
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• pp.194-201
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• 2013

In serious crimes, bloody fingerprints are crucial evidence that make links between suspects and victims. There have been many studies related to bloody fingerprints for a long time. There are many comparative studies for effectiveness of Acid Fuchsin and Acid Yellow 7, but nothing about Eosin-Y in this country. Acid Fuchsin is a useful reagent that has unique red color distinguishing from light colored background. but it is useless on dark surfaces. In order to make it visible, we should use BVDA Gel lifters. On the contrary this, Acid Yellow 7 makes stronger fluorescence on a dark background. In this study, we got the conclusion that Eosin-Y is more useful than the others not only on dark background but also light background.

• Journal of Pharmaceutical Investigation
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• v.28 no.3
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• pp.177-183
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• 1998

Low toxicity, reverse thermal gelation and high drug loading capabilities suggest that poloxamer 407 gels have great potential as a topical drug delivery system. Kojic acid (KA) is an antimelanogenic agent which has been widely used in cosmetics to whiten the skin color. However, it has the drawbacks of skin irritancy due to its acidic pH. Poloxamer gels of different polymer contents were formulated to overcome the problem and compared to the cream type formulations of either w/o/w multiple emulsion cream or o/w type emulsion cream. Using Franz diffusion cells mounted with a synthetic cellulose membrane (MWCO 12,000), drug release characteristics of the formulations were evaluated by the HPLC assay of KA concentration in the receptor compartment of pH 7.4 phosphate buffered saline solutions. Drug release from w/o/w multiple emulsion cream was controlled by oil membrane, showing the apparent zero order release kinetics. The KA release from the poloxamer gels was also controlled by the gel matrix, showing that drug release increased linearly as KA contents increase, but decreased exponentially as the polymer contents increase. In the skin irritancy test, the primary irritancy index(PII) of poloxamer gel base was lower than those of multiple emulsion cream base and o/w cream. Depending on KA contents or polymer contents in the gel. PH values in poloxamer gels were ranged from 1.3 to 2.0, which are interpreted as low or negligible irritation on skin. There was a good correlation between the log value of flux in drug release and PII value in skin irritation. It was possible to conclude that the poloxamer gels containing KA might be a good candidate for an antimelanogenic topical delivery system by virtue of the controlled release of the drug and the reduced skin irritancy.

• The Korean Journal of Physiology and Pharmacology
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• v.16 no.3
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• pp.205-209
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• 2012

The objective of the present study was to establish the method of measurement of hydrogen peroxide and to estimate the anti-oxidative effect of genistein in the skin. UVB induced skin oxidation and anti-oxidative effect of genistein formulations were evaluated by determining levels of hydrogen peroxide. The mechanism involved in the determination of hydrogen peroxide is based on a color reaction between ferric ion ($Fe^{3+}$) and xylenol orange, often called FOX assay and subsequent monitoring of absorbance values of the reactant at 540 nm. The reaction was to some extent pH-dependent and detection sensitivity was greatest at pH 1.75. Genistein liposomal gel demonstrated better anti-oxidative effect with regard to lowering hydrogen peroxide levels elevated by UVB irradiation compared to genistein-suspended gel. A linear relationship has been observed between anti-oxidative effect of genistein and drug deposition in the skin tissue. Genistein liposomal gel resulting in the localization of the drug in the deeper skin led to improved anti-oxidative effect compared to genistein gel. The suggested method for evaluation of oxidation of the skin can be used as a tool to screen effective anti-oxidative agents and their delivery systems acting on the skin.

• Journal of dental hygiene science
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• v.20 no.4
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• pp.252-260
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• 2020

Background: In this study, the bleaching effect and surface damage of two types of over-the-counter home tooth bleaching agents were explored using an in vitro study of bleaching agents applied to bovine teeth specimens for 14 days. Methods: Domestic over-the-counter home tooth bleaching agents of gel and patch form that shared common active ingredients and manufacturers were selected and tested. The experiment specimens were made using composite resin with bovine tooth samples and then measured the initial microhardness. Specimens were then divided into a Gel group and a Patch group and underwent bleaching treatment once a day for two weeks for 30 to 60 minutes (recommended) or 7 hours. All specimens were coffee-stained prior to bleaching. The bleaching effect was measured using a spectrophotometer and surface damage was measured using a microhardness meter. Results: The difference in color following the bleaching procedure was positive in both the Gel and Patch group, although there were no statistically significant differences in bleaching effect between groups. There was no significant difference in bleaching effect based on duration. The microhardness test revealed that both the Gel group and the Patch group had surface damage after bleaching. The greatest surface damage was found in the Patch group that had undergone a 7-hour bleaching treatment, although the differences were not statistically significant. Conclusion: The bleaching effect of the home tooth bleaching agent was visible to the naked eye. However, longer applications than recommended did not result in greater bleaching, unlike consumers' expectations, and instead increased the chance of enamel damage. As such, there is a need for consumers to be alert and adhere to recommendations provided by each company.

• Corrosion Science and Technology
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• v.22 no.6
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• pp.447-456
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• 2023

In this work, we performed a comparative study examining two coatings on Ti Gr.1 for use in fuel cell bipolar plates. The coatings consisted of carbon black as the conductor along with acrylic polymer and Ti Sol-Gel binder as the binder. Ti Sol-Gel that had precipitated as TiO₂ in areas impregnated between carbon black gaps, thereby acting as a binder for carbon black and serving as a polymer coating. Neither of the coatings peeled off during the 90° bend test to check formability. The contact resistance of the TiO₂ coating was found to be lower than that of the polymer binder coating. Moreover, due to coating shrinkage (denser) that occurred during the heat treatment process, the TiO₂ binder coating showed almost the same level of corrosion resistance, as measured by potentiostatic and EIS tests, despite being thinner than the polymer coating. However, both the polymer binder coating and the TiO₂ binder coating had many pores and irregularities internally (around 10 ~ 100 nm) and on the surface (0.1 ~ 2 ㎛). We considered that these pores and irregularities contributed to the lower corrosion resistance.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.20-27
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• 2006

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

• Nano
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• v.13 no.10
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• pp.1850119.1-1850119.6
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• 2018

$Eu^{3+}/Tb^{3+}$ co-doped nanocomposite containing $CeO_2$ nanocrystals was successfully prepared by an in situ sol-gel polymerization approach. High-resolution transmission electron microscopy demonstrated the homogeneous precipitation of $CeO_2$ nanocrystals among the polymethylmethacrylate (PMMA) matrix. The thermal stability and UV-shielding capability of the obtained nanocomposite were improved with increase of $CeO_2$ content. The tuning of the emissive color from green and yellow to red can be easily achieved by varying the dopant species and concentration. These results suggested that the obtained nanocomposite could be potentially applicable in transparent solid-state luminescent devices.

• Journal of Life Science
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• v.26 no.8
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• pp.955-962
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• 2016

Fish-meat gel is an intermediate product used in a variety of surimi-based seafood. One of the most-used raw materials of fish-meat gel is Alaska Pollock due to its high-quality meat in terms of gel strength and texture. However, increasing demand for fish-meat gel, along with overexploitation of the wild catch Alaska Pollock, has put the industry in need of low-cost sustainable alternative sources for fish-meat gel. Pagrus major (PM) is a widely aquacultured fish known for having white meat that is low in fat. The current study compares the quality of fish-meat gel prepared from aquacultured PM to that of high and mid-grade Alaska Pollock fish-meat gel. Gels were compared in terms of gel strength, texture, color, and protein pattern. Results indicated that fish-meat gels prepared from PM were superior to Alaska Pollock fish-meat gels with regard to gel strength, hardness, springiness, chewiness, cutting strength, and breaking force. In addition, although not matching in quality, PM exhibited a cohesiveness, whiteness, and expressible moisture content comparable to Alaska Pollock of both grades. Protein pattern analysis also showed that PM and Alaska Pollock fish-meat gels had similar protein profiles before and after gel preparation. Therefore, P. major is suggested as a potential substitute for Alaska Pollock in fish-meat gel production.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.6
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• pp.855-858
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• 2003

The friend fish meat paste was prepared to enhance physiological functions by adding 0, 5, 10, 15, and 20% of king oyster mushroom (Pleurotus eryngii). The properties of fried gel were evaluated the color, quality properties and sensory characteristics. L-value was decreased, and a-value and b-value were increased by addition of king oyster mushroom. The folding test showed good level (AA). The quality properties showed that 10% addition of mushroom was the highest values in strength, hardness, gumminess and brittleness. The fish meat paste added 10% mushroom gave the highest favorite score in color, flavor, and overall acceptance. The results suggest that king oyster mushroom can be applied to fish paste for the purpose of high quality and functionality.

• Food Science of Animal Resources
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• v.39 no.6
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• pp.888-902
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• 2019

Our aim was to investigate the effects of bromelain embedded in double emulsion (DE) on physicochemical properties of pork loin. We evaluated DE characteristics such as size, zeta potential, and microscopy after fabrication. We marinated meat with distilled water (DW), 1% (w/v) bromelain solution, blank DE, and 1% (w/v) bromelain loaded in double emulsion (DE E) for 0, 24, 48, and 72 h at 4℃, and prepared raw meat for control. The marinated samples were assessed for color, water holding capacity, cooking loss, moisture content, pH, protein solubility, Warner-Bratzler shear force (WBSF) and gel electrophoresis. The droplet size of 1% (w/v) bromelain embedded in DE was increased compared with blank DE (p<0.05) and values of zeta potential decreased. The increase in lightness and color difference range of the DE-treated group was lower than that of the DW-treated group (p<0.05). Moreover, treatment by immersion in 1% (w/v) DE E resulted in the highest water holding capacity values (p<0.05) and lower cooking loss values than water base treatment (p<0.05). Results for myofibrillar protein solubility and WBSF showed a similar trend. 1% (w/v) DE E showed degradation of myosin heavy chain after 48 h in sodium dodecyl sulfate-polyacrylamide gel electrophoresis. Thus, bromelain-loaded DE is useful for controlling and handling enzyme activity in food industry.