• Textile Coloration and Finishing
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• v.24 no.2
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• pp.121-130
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• 2012

Cotton fabrics were treated with some commercial non-formaldehyde and low-formaldehyde resins, and then their effect on the physicochemical properties were respectively investigated including formaldehyde release, tear strength, shrinkage, and wrinkle recovery. Formaldehyde release less than 10ppm was obtained only by non-formaldehyde resin. Considering other factors, the optimal concentration of non-formaldehyde resin was shown to be 9-11%. In case of low-formaldehyde type, 5-7% resin concentration and curing temperature of $160{\sim}170^{\circ}C$ were recommended for optimal finishing condition. The choice and combination of resins and catalysts were also important factors, and preliminary considerations before treating cotton fabrics with resins used in this study are also important to get much better results.

• Journal of Pharmaceutical Investigation
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• v.38 no.6
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• pp.405-412
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• 2008

Six ester analogues of Ketorolac were synthesized as potential enhancer prodrugs for transdermal delivery. Solubility of these esters was determined in 10% propylene glycol (PG)/isotonic phosphate buffer (IPB) at room temperature while lipophilicity was obtained as partition coefficients (log P) and capacity factors (k') using HPLC. Stability of the prodrugs in skin extract and in plasma was investigated at $37^{\circ}C$. The lipophilicity of the potential prodrugs increased in proportion to their alkyl chain length. Good linear relationship between partition coefficients (log P) and capacity factors (log k') was observed ($R^2=0.9961$). All of the analogues were fairly stable but slowly degraded in IPB over a 12 hour period. However, their stability in skin extract and in plasma varied with most compounds gradually decomposing over a 12 hour period. Although unsaturation of the alkyl ester chain did not alter the over all lipophilicity of the compound, the half-life was significantly affected. In plasma, degradation of the esters was slower than in the skin extract, which is a desirable trait for enhancer-prodrugs. However, the overall hydrolysis in the skin extract needs to be facilitated for the development of an effective enhancer prodrug. The analogue with the shortest half life in the skin extract was the unsaturated C-12 analogue of 0.96 hr.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.6
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• pp.637-645
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• 1991

Physicochemical factors affecting cooking and eating quality of rice and their mechanisms were investigated. The stickiness of cooked rice was negatively correlated with amylose content(r=0.58, p<0.05) and protein content(r=-0.72, p<0.01), but not affected by crude fat content of rice. The ultrastructure of cooked rice grain showed the progressive gelatinization of starch from the periphery toward the center of the endosperm as water and heat energy diffused into. The rate of water diffusion appears to be dependent on the cell arrangement in the endosperm and the protein content of milled rice. Once water and heat reach the starch granules, the rate of in situ gelatinization of starches appears to be dependent on their own gelatinization temperature range and amylose content. Protein acts as a barrier for the swelling of starch and water diffusion in two ways : 1) by encasing starch granules in the starchy endosperm, and 2) by forming a barrier between the subaleurone layer and the starchy endosperm. Therefore, the separation and fragmentation of the outermost layers of the endosperm occurred more easily in the low-protein content rices, and was associated with increases of solids lost in cooking-water at 95$^{\circ}C$ and stickiness of cooked rice.

• Korean Journal of Human Ecology
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• v.15 no.4
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• pp.669-674
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• 2006

In this study the properties of Yackwa partially replaced wheat flour with black rice flour were examined in the three factors: the physicochemical, the textural and the sensory. When the amount of black rice flour increased, dehydration and oil absorption of Yackwa decreased while frying it. The color of black rice flour Yackwa was darker yellowish than that of wheat flour Yackwa. When black rice flour was added more in making Yackwa, the results are as follows: first, its hardness increased, second, the external and internal color of Yackwa got significantly darker, finally, its greasiness decreased. As a result, up to 20% of wheat flour may be replaced with black rice flour without diminishing acceptability.

• Advances in Traditional Medicine
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• v.7 no.2
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• pp.171-181
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• 2007

Metal binding activity of the pectin samples with different physicochemical properties was studied. It was found that in vitro copper binding capacity of pectins is depending on the following factors: degree of esterification, content of non-methylated anhydrogalacturonic acid, and pH of solution. There was found that the maximum copper uptake capacity increases correspondingly to reduction of the degree of esterification of pectin, rise of the non-methylated anhydrogalacturnic acid content and the solution pH. It is proposed to use for standardization of pectin samples such parameters as the degree of esterification, content of anhydrogalacturonic acid, and intrinsic viscosity.

• Korean journal of food and cookery science
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• v.20 no.6 s.84
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• pp.684-694
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• 2004

The purpose of this study was to estimate the microbial and physicochemical quality of some raw vegetables and suggest safer methods of sanitization and storage for foodservice operations. Three sanitization methods were utilized during pre-preparation (tap water, chlorine water and electrolyzed water). Leek and Chicory were monitored as ingredient, with different storage temperatures $(3,\;10^{\circ}C)$ and periods (1, 2, 3, 4 and 7 days). The largest reduction in the microbial counts was shown with the electrolyzed water and for the case before immersion in chlorine water, performing a first washing was more effective in reducing the microbial counts than with no washing. The results showed that the storage temperature, pH, moisture content and microbial loads were important factors affecting the quality of vegetables.

• Journal of Food Hygiene and Safety
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• v.7 no.4
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• pp.153-163
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• 1992

Dietary fiber imparts both mutritional and functional properties to foods. This review deals with (1) the classification of dietary fiber, (2) the plant cell wall models, (3) the relations between structure and physicochemical and functional properties of dietary fiber and (4) the applications of dietary fiber in foods. Dietary fiber can be classified in terms of source, plant function, solubility, charge and topology. Plant cell wall models are presented to provide information on the interconnections of dietary fiber components which determines the content of soluble and insoluble dietary fiber content. In reality, physicochemical and functional properties of dietary fiber originate factors such as chemical constituents , charge, branching degree, conformation and etc. Dietary fibers possess a variety of functional properties in food systems, which thus make them useful in food application. In particular, rheology and gelation of water-soluble gums or hydrocolloids are discussed for their effects on food quality. A guideline s also listed for the gum selection to meet the best product requirements.

• Food Science and Preservation
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• v.12 no.3
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• pp.223-229
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• 2005

Response surface methodology(RSM) was used for monitoring the quality change of muskmelon beverage with storage temperature and time. Muskmelon beverage was prepared with the ratio of liquid fructose($11\%$), muskmelon vinegar($3\%$), concentrated muskmelon juice($1\%$) and refined water($84\%$). To examine physicochemical properties of muskmelon beverage, various factors such as color, brown color intensity and sugar content were determined using physicochemical methods. Physicochemical properties of muskmelon beverage were more affordable with the increased storage temperature. While, organoleptic properties decreased with the increased storage time and temperature. The result of this study indicated that the quality of muskmelon beverage was mostly influenced by the storage temperature. Muskmelon beverage showed the good score under $60^{\circ}C$ as a storage temperature.

• Food Science of Animal Resources
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• v.36 no.2
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• pp.267-274
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• 2016

The purposes of this study were to investigate the impacts of concentration levels of whey protein isolate (WPI) and inulin on the formation and physicochemical properties of WPI/inulin nano complexes and to evaluate their potential prebiotic effects. WPI/inulin nano complexes were produced using the internal gelation method. Transmission electron microscopy (TEM) and particle size analyzer were used to assess the morphological and physicochemical characterizations of nano complexes, respectively. The encapsulation efficiency of resveratrol in nano complexes was studied using HPLC while the potential prebiotic effects were investigated by measuring the viability of probiotics. In TEM micrographs, the globular forms of nano complexes in the range of 10 and 100 nm were successfully manufactured. An increase in WPI concentration level from 1 to 3% (w/v) resulted in a significant (p<0.05) decrease in the size of nano complexs while inulin concentration level did not affect the size of nano complexes. The polydispersity index of nano complexes was below 0.3 in all cases while the zeta-potential values in the range of -2 and -12 mV were observed. The encapsulation efficiency of resveratrol was significantly (p<0.05) increased as WPI and inulin concentration levels were increased from 1 to 3% (w/v). During incubation at 37℃ for 24 h, WPI/inulin nano complexes exhibited similar viability of probiotics with free inulin and had significantly (p<0.05) higher viability than negative control. In conclusions, WPI and inulin concentration levels were key factors affecting the physicochemical properties of WPI/inulin nano complexes and had potential prebiotic effect.

• Korean Journal of Ecology and Environment
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• v.39 no.3 s.117
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• pp.340-351
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• 2006

To reveal physicochemical factors contributing to variation of phytoplankton communities, the study was carried out biweekly at 6 stations from Feb. 2004 to Feb. 2005 in the lower part of the Han River, Korea. As results, water temperature was changed from $0.3^{\circ}C$ to $26.6^{\circ}C$, pH: 6.6${\sim}$9.1, DO: 1.89${\sim}$22.23 mg $L^{-1}$, BOD: 0.38${\sim}$9.20 mg $L^{-1}$, COD: 1.4${\sim}$15.2 mg $L^{-1}$, Conductivity: $62.5{\sim}500.0\;{\mu}s\;cm^{-1}$, SS: 3.00${\sim}$159.3 mg $L^{-1}$, and Chl a $1.7{\sim}71.3\;{\mu}g\;L^{-1}$. Phytoplankton standing crops ranged from min. $3.6{\times}10^2\;cells\;mL^{-1}$ (July 2004, St. 3) to max. $2.3{\times}10^4\;cells\;mL^{-1}$ (Feb. 2005, St. 6), and mean of those varied from $5.9{\times}10^3\;cells\;mL^{-1}$in spring, $2.1{\times}10^3\;cells\;mL^{-1}$ in summer, $4.1{\times}10^3\;cells\;mL^{-1}$ in autumn and $8.5{\times}10^3\;cells\;mL^{-1}$ in winter, respectively. In order to investigate factors influencing the total phytoplankton standing crops a multiple regression analysis was adopted for the correlation between standing crops and environmental factors. The coefficient of determination ($R^2$) value of the regression was 0.465, it showed that environmental factors which predominantly influenced phytoplankton standing crops were water temperature, COD, $NO_2-N$, $PO_4-N$, Discharge and pH. six stations could be divided into 3 groups based on similarity index in terms of environmental factors. In ANOVA analysis for physicochemical and biological factors, water temperature, chlorophyll a, silicate, phytoplankton standing crops were the same group differed little from stations. However, Station 1and 2 were grouped followed in dissolved oxygen, conductivity, COD, nitrite, nitrate, ammonia and phosphate, and Station 3, 4 and 5 were followed in dissolved oxygen, conductivity, pH and phosphate.