• Korean journal of food and cookery science
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• v.13 no.4
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• pp.417-421
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• 1997

This study investigated the effects of various additives to cooking water on cooking quality of noodle. Addition of l％ NaCl to boiling water showed a low amount of water absorption and good texture than the addition of sugar or oil at 1%. The types of salts (NaCl, CaCl, and MgSO$_4$) did not show any significant difference in cooking quality, however, adding NaCl was effective on texture improvement Cooking quality was increased with increasing concentration of NaCl. The texture of noodle was not significantly changed by the increase of NaCl, however, the addition of 5% NaCl was significantly different from no addition of NaCl.

• Transactions on Electrical and Electronic Materials
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• v.14 no.4
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• pp.165-171
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• 2013

Nanostructured pure a-C and nitrogen doped a-C: N thin films with small particle size of, ~50 nm were obtained by Aerosol-assisted CVD method from the natural precursor camphor oil. Five samples were prepared for the a-C and a-C: N respectively, with the deposition temperatures ranging from $400^{\circ}C$ to $600^{\circ}C$. At high temperature, the AFM clarifies an even smoother image, due to the increase of the energetic carbon ion bombardment at the surface of the thin film. An ohmic contact was acquired from the current-voltage solar simulator characterization. The higher conductivity of a-C: N, of ${\sim}{\times}10^{-2}Scm^{-1}$ is due to the decrease in defects since the spin density gap decrease with the nitrogen addition. Pure a-C exhibit absorption coefficient, ${\alpha}$ of $10^4cm^{-1}$, whereas for a-C:N, ${\alpha}$ is of $10^5cm^{-1}$. The high ${\sigma}$ value of a-C:N is due to the presence of more graphitic component ($sp^2$ carbon bonding) in the carbon films.

• Journal of Pharmaceutical Investigation
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• v.37 no.2
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• pp.85-94
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• 2007

The objective of this study is to prepare a stable delivery systems containing polyethoxylated retinamide(PERA) - derivatives of retinoic acid, effective anti-wrinkle and anti-acne agent. Cubic liquid crystalline phase gel (CLCPG) and cubosomes containing various concentrations of PERA were prepared to investigate the physicochemical properties. Furthermore, stability and transdermal absorption efficacy of the CLCPG containing PERA were investigated in comparison with oil-in-water (O/W) emulsions which are predominantly used as a topical formulation. CLCPG increase the stability of PERA in comparison with O/W emulsion. For tropical application, CLCPG containing PERA shows higher moisturizing effect than that of O/W emulsion. In skin permeation test, CLCPG shows higher PERA deposit on epidermis. With its specific physicochemical property caused by the glyceryl oleate, CLCPG itself could be used for stabilizer of various actives and applied as an effective delivery system for topical application. Cubosome, nano-sized dispersed CLCPG, is also expected to be applied in a various field of industry like food, cosmetics and pharmaceuticals.

• Journal of the Korean Society of Food Culture
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• v.8 no.4
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• pp.309-313
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• 1993

This study was conducted to examine the effects of added rice wine (10, 30, and 50 ml) and bean (0, 5, and 10 g) on Gangjung, traditional Korean rice confectionary and to determine the optimum levels of these ingredients. Expansion ratio tended to increase as the level of rice wine decrease and the level of bean increased. Oil absorption was the greatest when 30 ml rice wine and 10 g bean were added. From the results of response surface analysis on the sensory data optimum levels of rice wine and bean were determined as 35 ml and 8.5 g per 200 g waxy rice, respectively.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1993.11a
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• pp.85-89
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• 1993

Silicone oil exhibits the properies of both organic and inorganic substances and, thus, it has many superior properties such as higher thermal resistance and lower thermal oxidation level when compared to other dielectric liquids. In order to investigate the dielectric characteristics, dielectric liquids of viscosity 1 [cSt] is chosen as the specimen and experiment is performed in the temperature range of 20∼65 [$^{\circ}C$] and frequency range of 30∼1${\times}$10$\^$6/ [Hz] respectively. As a result, the observed linear decrease in dissipation factor at the frequency range below 3 [kHz] is due to the influence of frequency, whereas the increase in dissipation factor at higher frequency range is contributed by electrode's resistance. At a fixed frequency of 30 [kHz], increasing temperature results in higher peak value and wide width of the absorption curve. This is due to the increase in dipole and viscosity. As temperature increases, dipole moment is decreased from 0.98 to 0.64 [debye]. The activation energy which causes the relaxation and loss of dielectric is obtained about 15 [kcal/mole].

• Journal of the East Asian Society of Dietary Life
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• v.27 no.2
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• pp.114-123
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• 2017

This study added black lentil ethanol extract to Yakgwa at ratios of 0%, 0.5%, 1.0%, and 2.0%, and its quality characteristics were compared to those of the synthetic antioxidant BHT added to Yakgwa. Yakgwa with black lentil extract had lower moisture content than Yakgwa with BHT (3.98%) but higher content than the control group (5.72%). Higher black lentil extract resulted in less moisture content (p<0.001) as well as a faster expansion rate and oil absorption rate (p<0.001). Scanning Electron Microscopy (SEM) showed that as black lentil extract content increased, pores merged and collapsed, whereas the number of pores decreased and pore size became larger. For chromaticity, all L, a, and b values of the group containing black lentil extract were higher compared to the control group and group with BHT (p<0.001). For texture, as amount of added black lentil extract increased, hardness (p<0.001) and gumminess (p<0.01) increased while cohesiveness (p<0.01) decreased compared to the control group. For sensory characteristics, Yakgwa with 1.0% black lentil extract showed the best preference for all items except for off-flavor. Thus, 1.0% black lentil added to Yakgwa was the best in terms of functionality including preference.

• Journal of Energy Engineering
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• v.6 no.1
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• pp.87-95
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• 1997

A chemical heat pump based on the reversible reactions between metal chlorides and ammonia gas is attractive alternative to compression system and liquid absorption systems in cooling and refrigerating fields. The advantages of chemical heat pump are no regulatory constants due to CFC refrigerants, utilization of gas, industrial waste heat, electricity, fuel oil etc. as heat sources and wide applications to energy storage system, large-scale energy managements for industrial process. The scale-up of chemical heat pump from laboratory prototype to pilot plants necessitates the interpretation of system performance and evaluation of dynamic behavior in the chemical reactor. This study contains the prediction of performance of chemical refrigerator according to operating condition, the dynamic simulations through reactor modelling, which is used for the calculation of reactive medium temperature and the conversion variation with reactor cooling temperature, and the effect survey of block parameters on the power of refrigerator.

• Food Science and Biotechnology
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• v.16 no.4
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• pp.549-556
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• 2007

The study was carried out to examine on the refiner discharge from Alaska pollock as a collagen resource by characterizing biochemical and functional properties of collagen. The refiner discharge from Alaska pollock surimi manufacturing was a good resource for collagen extraction according to the results of total protein, heavy metal, volatile basic nitrogen, collagen content, amino acid composition, and thermal denaturation temperature (TDT). TDT of acid soluble collagen from refiner discharge showed $20.7^{\circ}C$, which was similar to that of collagen from Alaska pollock muscle and was higher than that of collagen from Alaska pollock skin. TDT of acid-soluble collagen from refiner discharge was, however, lower than those of skin collagens from warm fish and land animal. Acid-soluble collagen from refiner discharge of Alaska pollock could be used as a functional ingredient for food and industrial applications according to the results of water and oil absorption capacities, and emulsion properties. In addition, if the thermal stability of the acid-soluble collagens is improved, collagen from refiner discharge from Alaska pollock could be more effectively used.

• Restorative Dentistry and Endodontics
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• v.8 no.1
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• pp.133-137
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• 1982

Radiography is one of the important tool adopted in daily dental practice and medical diagnosis. To visualize soft tissuechange various contrast media has Been introduced. Any cavity or space can be easily determined by increasing the X-ray absorption of the cavity using the radiopaque contrast media which widely employed in medical radiography to show much of the digestive, cardiovascular, pulmonary, and renal system. The essential part of any radiopaque medium is a heavy element that can absoarb most of the X-ray beam. The element must be noninjurious and easily eliminated. Both aqueous and oil suspensions of iodine containing compounds' are available to the dental profession, for example Lipiodol and Dionosil. The study was designed to determine toxic effect of Lipiodol to the vital pulp and to confirm visualization ioprovement in pulp canal. 1. Thin mixture of Calcium hydroxide and Lipiodol was applied to 19 deep vital cavities for 24 hours. Only one case complained slight pain for short time. 2. Cotton pellet over-saturated in Lipiodol was inserted in coronal chamber of which 6 were non vital and 5 were vital. The transference of Lipiodol was not noticed in every case after 24 hours. 5 cases with vital pulp tissue in the canals showed no clinical symptome. 3. Extracted 20 teeth were routinely prepared for endodontic treatment and applied Lipiodol in conjunction with cotton fiber as deep as midportion of the roots. After 24, hours the medicament reached to nearly the end of apex, but there were no evidence of penetration in dentine layer and migrate into ramified canal.

• Culinary science and hospitality research
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• v.5 no.2
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• pp.471-483
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• 1999

This study introduced the effects of various additives to boiling water on cooking quality of noodle. Addition of 1% NaCl to cooking water showed a low amount of water absorption and good texture than the addition of sugar, oil and acid at 1% concentration. Adding NaCl was effective on noodle texture and quality improvement. Cooking quality was increased with increasing concentration of NaCl. The texture of noodle showed that addition of 6% NaCl was significantly different from no addition of NaCl.