• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.142.1-142
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• 2003

Mono-, diacylglycerol were synthesized by glycerolysis of bran oil and glycerol using IM60 (an immobilized lipase) in a stirred batch reactor for 72 hours. After glycerolysis, the composition TAG, DAG, MAG in product was 41.7%, 44.7%, and 11.1%, respectively. Glycerol was separated, then this mixture product was undergone fractionation for winterization followed. The fractionation was performed using hexane and acetone solvent to reduce palmitic acid at the low temperature for overnight individually. Temperature was set -40$^{\circ}C$, -14$^{\circ}C$, -8$^{\circ}C$ and 0$^{\circ}C$, respectively. By considering results from this experiments, fractionation with hexane at -8$^{\circ}C$ was most efficient regarding to yield without crystallization.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.115-120
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• 1998

The effects of oil concentration and stabilizers and emulsifiers on the emulsion stability of mayonnaise were studied. The highest viscosity of mayonnaise and the least amount of oil separation were by the additon of soluble starch, but when it was added below 0.6%, the viscosity of a mayonnaise decreased sharply during storage at 3$0^{\circ}C$. The stability of mayonnaise was increased only when the soluble starch was added to mayonnaise above 0.9%. When xanthan gum was added at the concentration of 0.05~0.1%, the viscosity of mayonnaise was increased considerably and the emulsion stability was improve. But if it was added more than at 0.2% on the contrary, the emulsion stability was reduced and the texture of mayonnaise was changed. When both 0.1%-xanthan gum and 0.3%-soluble starch were added, the most stable mayonnaise was obtained.

• Journal of the Korean Society of Safety
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• v.4 no.1
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• pp.15-24
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• 1989

The transport of Chromium(Vl) ion from waste water throughl the liquid surfactant membrane containing tri-n-octylamine as a carrier, was analyzed by a slab model and was investigated through experiments. For the experiment of membrane stability, concentrations of surfactant and liquid parafnn oil were analyzed. Extraction euperiments were carried out to observe the effect of system variables, such as stirring speed, concentration of carrier, and NaOH in internal aqueous phase, and concentrations of H$_2$SO$_4$and initial chromium(VI) ion in external aqueous phase at $25^{\circ}C$. It is concluded that the most stable formation of liquid membrane emulsion was obtained when surfactant concentration is above 3 wt. ％ and liquid parafnn oil concentration is 50 vol. ％. The transport of chromium(VI) ion in bacth extractor increased with increasing carrier concentration, the volume ratio of emulsion to external aqueous phases, and initial concentration of chromium(VI) ion under the optimum stirring speed of chromium(VI) ion below 2 ppm. The theoretical equation on the transport of chromium(Vl) ion agreed well with the experimental results.

• 한국가시화정보학회:학술대회논문집
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• 2002.11a
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• pp.117-120
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• 2002

An experimental research has been carried out for flow control of the shock wave/turbulent boundary-layer interaction utilizing aeroelastic mesoflaps. Various shapes and thicknesses of the mesoflap are tested to achieve different deflections of the flap, and ail the results are compared to the solid-wall reference case without flow-control mechanism. Quantitative variation of skin friction has been measured downstream of the interactions using the laser interferometer skin friction meter, and qualitative skin friction distribution has been obtained by observing the interference fringe pattern on the oil-film surface. A strong spanwise variation in the fringe patterns with a narrow region of separation near the centerline is noticed to form behind the shock structure, which phenomenon is presumed partially related to three-dimensional flow structures associated with both the sidewalls and the bottom test surface. The effect of the shape of the cavity is also observed and it is noticed that the shape of the cavity is not negligible.

• Journal of Pharmaceutical Investigation
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• v.29 no.2
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• pp.99-103
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• 1999

Self-Emulsifying System(SES), an isotropic mixture of oil and surfactant which forms oil-in-water emulsion, is expected to improve in vitro drug dissolution and enhance in vivo drug absorption. A poorly water soluble drug, ibu-profen(IBP) was incorporated into the SES to improve absorption, and enhance bioavailability of drug. Medium chain triglyceride, glyceryl tricaprylate(GTC) as an oil, and Tween 85 as a surfactant were used to formulate SES. To characterize SESs with various concentrations of Tween 85, the phase separation and solubility of IBP-SEDDS containing IBP as a function of Tween 85 concentration were conducted, and the particle size was measured using photon correlation spectroscopic method. The SES with optimal concentration of Tween 85(35%(w/w)) was selected based on its high drug loading, small particle size and low surfactant concentration. After an oral administration of IBP-SEDDS and IBP suspension in methyl cellulose equivalent to 40.0 mg/kg to rats, the pharmacokinetic parameters were compared. The $C_{max}(163.17\;vs\;88.82\;{\mu}g/ml)$, $AUC(12897.01\;vs\;8751.13\;{\mu}g\;min/ml)$ and Bioavailability(86.44 vs 58.65%) significantly increased but $T_max(10\;vs\;20\;min)$ was significantly advanced. The current SEDDS containing IBP provide an alternative to improve an oral bio-availability of IBP.

• Korean Journal of Agricultural Science
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• v.42 no.4
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• pp.439-446
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• 2015

Kimbugak is one of Korea's traditional snacks made of laver. This study was conducted to investigate the physical drying and frying characteristics of kimbugaks made by a pasting & garnishing machine. The drying and frying characteristics should be analyzed to develop a continuous operation system for manufacturing kimbugak because kimbugak has a high moisture content after pasting process. Materials for pasting and garnishing on laver were rice gruel and sesame. The aluminum shelf with square hole was selected as a drying shelf. The recommended size of the square hole type was $1.5mm{\times}1.5mm$ because characteristics of deformation and easy separation from the shelf were excellent at the hole size. The drying time of 2 hours was also recommended with the drying temperature of $70^{\circ}C$ based on the test results such as dried condition (good), moisture conten t (3.7%), deformation (12.1 mm), and shrinkage rate (19.8%). As the frying conditions for dried kimbugaks, recommended oil temperature and frying time were $170^{\circ}C$, 15 seconds, respectively when corn oil was used. In the case of frying for undried kimbugaks, recommended oil temperature and frying time were $210^{\circ}C$, 2 - 3 minutes, respectively for improvement of work efficiency.

• Korean Journal of Food Science and Technology
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• v.35 no.3
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• pp.483-487
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• 2003

The antimicrobial activity of the omija extract shown at pH 6.5, which was observed in the previous research, suggested that there could be active substances other than citric acid and malic acid in the Omija extract. Therefore, attempts were made to identify antimicrobial compounds in the essential oils extracted from Omija. The results of silica gel column chromatography and GC-MS revealed that terpineol and citronellol in the essential oil were the active compounds.

• Journal of the Korean Chemical Society
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• v.21 no.1
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• pp.67-72
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• 1977

Author studied on the isolation technique and properties of the products obtained by the reaction of soybean oil with maleic anhydride. Before studying above purpose, oleic acid and linoleic acid contained in soybean oil were reacted with maleic anhydride. Thin-layer chromatography using silica coated plate and solvent system consisting of petroleum ether-diethyl ether = 7:3∼5:5 (v/v) resulted in good effects on the isolation of maleic anhydride adducts. Four fractions were separated and fraction No. 2 were analyzed by IR & UV spectrophotometer, obtaining the following conclusions. In the case of oleic acid adduct and linoleic acid adduct, it were conjectured that the succinic acid type adduct was formed. In the case of conjugated $C_{18}$ fatty acid adduct, cyclohexene type adduct was formed which differed from oleic acid and linoleic acid adduct.

• Proceedings of the Ginseng society Conference
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• 1990.06a
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• pp.87-94
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• 1990

• Journal of Ginseng Research
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• v.14 no.2
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• pp.229-236
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• 1990