• Applied Microscopy
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• v.40 no.4
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• pp.245-251
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• 2010

In this study, we applied 15% glycolic acid peeling agent and 30% glycolic acid peeling agent to the dorsal skin of mice and analyzed the oil content, moisture content, and pH value of the skin before and after test using cutometer. Ultrastructure for changes in the epidermis of mice were observed under a dermoscope and a scanning electron microscope before and after test. When using 15% glycolic acid peeling agent, the changes of moisture content was measured 74.67 AU for the normal control group and 70.21 AU for the experimental group, the oil content was 13.49 mg/$cm^2$ for the normal control group before test and 8.25 mg/$cm^2$ after test, and the pH value was 6.70 and 5.36 before and after test, respectively. When using 30% glycolic acid peeling agent, the moisture content was measured 74.46 AU for the normal control group before test and 53.50 AU for the experimental group after test, the oil content was 13.82mg/$cm^2$ and 5.70 mg/$cm^2$ before and after test, and the pH value was 6.45 and 4.58 before and after test, respectively. As such, it was found that the changes of moisture and oil content on the skin rely on the concentration of peeling agent and the degree of exfoliation of keratin. The surface of stratum corneum of mice with application of 15% glycolic acid peeling agent was relatively smooth and the exposed cellular surface of keratinocyte had some wrinkles. The surface of stratum corneum of mice with application of 30% glycolic acid peeling agent was smooth. No wrinkles were observed under high-resolution scanning electron microscope.

• Applied Biological Chemistry
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• v.8
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• Journal of Biomedical Engineering Research
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• v.13 no.2
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• pp.147-154
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• 1992

Poly (glycolic aclu-co-glycine-L-lactic aclu) has been prepared by rlng opening polymerlzation. The monomer 6-methyl morpholine-2, 5-dlone was synthe-slzed by bromoproplonylation of 2 bromopropionyl bromide with glycine. Glycolide and 6-methyl morpholine-2, 5-dione have been used as starling materials for polydepsipeptides. The synthesized copolymers have been Identlrled by NMR and FT-lR spectrophotometer. The Tg value of poly(glycollc aclu-co glycine-L-tactic acld ) Is In creased with increasing mole fraction of 6-methylmorpholine-2, 5-dlone(60-$84^{\circ}C$). The glass trasltion temperature of poly(glycolic acid-co-glycine-L-lactic-acid) (62-$86^{\circ}C$) is lower than that of poly (L-lactic acrid-co-glycine-L-lactic acid ). The thermal degradation of poly( L-lactic acid-co- glycine-L-lactic acid ) Is decreased with increasing mole fraction of L-lactide. The thermal degrada pion of poly(glycolic acrid-co-91ycine-L-lactic aclu ) is increased with increasing mole Fraction of glycolide.

• 대한미세수술학회:학술대회논문집
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• 1996.10a
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• pp.178-179
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• 1996

• Proceedings of the PSK Conference
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• 2003.10b
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• pp.227.2-228
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• 2003

In many biodegradable polymers recently investigated, poly(lactic acid)(PLA) or poly(lactic-co-glycolic acid)(PLGA) have extensively been utilized as drug delivery systems for sustained release drug delivery. Recently, there has been increased interest in electrospinning, which can produce fibers that are sub-micron in diameter. This technique has been applied to various micro/nano fabrication areas using numerous polymers but very few uses in the sharmaceutical area have been reported. (omitted)

• Journal of Fashion Business
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• v.22 no.3
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• pp.30-38
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• 2018

Glycolic acid(GA) is well known the most effective cosmetic ingredient on the epidermal remodeling, accelerated desquamation and inhibitory effect on melanin synthesis. The various cosmetic formulations containing GA have not been reported in terms of stability. This study was to investigate the stability of three formulations(gel, cream, and ointment). The stability of obtained formulations was tested chemical and physical characteristics including the composition stability, hot-cool cycling, the variation of pH and viscosity, and the observation of color and odor. The experimental results showed that the gel and cream containing 5% GA, both formulations have proper stability in the centrifugal test, hot-cool cycling test, viscosity, pH stability and the observation of color and odor. On the other hand, the 5% GA ointment did not have stability. We concluded that the formulations of gel and cream are more suitable than ointment to use GA ingredient for developing cosmetic in terms of stability.

• Bulletin of the Korean Chemical Society
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• v.35 no.8
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• pp.2342-2348
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• 2014

Poly(lactic-co-glycolic acid) (PLGA) were grafted to both ends of Pluronic$^{(R)}$ F68 ($(EO)_{75}(PO)_{30}(EO)_{75}$) triblock copolymer to produce poly{(lactic acid)$_m$-co-(glycolic acid)$_n$}-b-poly(ethylene oxide)$_{75}$-b-poly(propylene oxide)$_{30}$-b-poly(ethylene oxide)$_{75}$-b-poly{(lactic acid)$_m$-co-(glycolic acid)$_n$} (PLGA-F68-PLGA) pentablock copolymers. Molecular weights of PLGA blocks were controlled and five kinds of pentablock copolymers with different PLGA block lengths were synthesized using in-situ ring-opening polymerization of D,L-lactide and glycolide with tin(II) 2-ethylhexanoate ($Sn(Oct)_2$) catalyst. PLGA-F68-PLGA pentablock copolymers were characterized by $^1H$- and $^{13}C$-NMR, GPC, and TGA. The numbers (2m, 2n) of repeating units for lactic acid and glycolic acid inside PLGA segments were obtained as (48, 17), (90, 23), (125, 40), (180, 59), and (246, 64), with $^1H$-NMR measurement. From NMR data, the resultant molecular weights were determined in the range of 12,700-29,700, which were similar to those obtained from GPC. Polydispersity index was increased in the range of 1.32-1.91 as the content of PLGA blocks increased. TG and DTG thermograms showed discrete degradation traces for PLGA and F68 blocks, which indicate the weight fractions of PLGA blocks in pentablock copolymers can be calculated by TG profile and it is possible to remove PLGA block selectively. Hydrodynamic radius and radius of gyration of pentablock copolymer micelle were obtained in the range of 46-68 nm and 31-49 nm, respectively, in very dilute (i.e. 0.005 wt %) aqueous solution of THF:$H_2O$ = 10:90 by volume at $25^{\circ}C$.

• Proceedings of the Korean Fiber Society Conference
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• 2001.10a
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• pp.235-237
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• 2001

유전자 전달체에는 바이러스성 유전자 전달체와 비바이러스성 유전자 전달체의 두 종류가 있다. 바이러스성 유전자 전달체의 장점은 바이러스가 인체의 여러 세포에 침투가 용이하므로 유전자 전달의 효과가 크다는 것이다. 반면 바이러스에 의한 부작용과 인체의 면역 작용에 바이러스의 퇴치가 빠르게 진행되어 목적하는 효과가 반감된다는 단점이 있다. (중략)

• Korean Journal of Food Science and Technology
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• v.7 no.2
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• pp.74-81
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• 1975

Nonvolatile organic acids were determined in raw Chinese cabbage, Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$ and at $22^{\circ}{\sim}23^{\circ}C$. Total acids were isolated by ion-exchange chromatography and quantitative determination of individual acids was performed by silicic acid partition column chromatography. Acids were identified qualitatively by paper chromatography. Palatability of Kimchis was evaluated by nine pannels. Results were as follows: Maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric, sulphuric and phosphoric acid were found in raw Chinese cabbage. Kimchis fermented at $6^{\circ}{\sim}7^{\circ}C$, and at $22^{\circ}{\sim}23^{\circ}C$. In raw Chinese cabbage, most of organic acids were in salt form and malic acid was highest in amount. In Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$, the amount of lactic acid and succinic acid was higher than that in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$, and, tartaric, oxalic, malic, malonic, maleic, glycolic and fumaric acids were less than those in Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. Kimchi fermented at $6^{\circ}{\sim}7^{\circ}C$ had a more flavorous sour taste than Kimchi fermented at $22^{\circ}{\sim}23^{\circ}C$. It is assumed that large amount of lactic acid and succinic acid in Kimchi fermented st $6^{\circ}{\sim}7^{\circ}C$ have a connection with flavorous sour taste.

• Polymer(Korea)
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• v.29 no.1
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• pp.69-73
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• 2005

To overcome the main disadvantages of non-viral gene delivery systems such as repeated administration due to the low transfection efficiency, poly(D,L-lactide-co-glycolide) was applied to encapsulate pDNA in its microsphere formulation. Free pDNA or various ratios (w/w) of chitosan/pDNA complexes was used for encapsulation, with the resulting encapsulation efficiency of 44%, 5%, and 8% for free pDNA, 0.7:1 and 1:1 ratios, respectively. Scanning electron micrographs of poly(D,L-lactic-co-glycolic acid) (PLGA) microspheres encapsulating pDNA or chitosan-condensed pDNA revealed a smooth spherical shape immediately after microsphere preparation and a collapsed porous shape in 41 days due to the degradation of PLGA. In vitro release profile showed that the 0.7:1 (w/w) ratio formulation exerted 47% release in 26 days, whereas free pDNA or 1:1 (w/w) ratio formulation did only 15% or 32%, respectively.