• Journal of Food Hygiene and Safety
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• v.33 no.1
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• pp.83-88
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• 2018

The purpose of this study was to investigate and evaluate the safety of the wet tissues. In this study, we analyzed sterilizing preservatives and the presence of harmful substances in 62 wet tissue samples in the market. The contents of preservatives, formaldehyde and methanol were analyzed by HPLC and headspace-GC, respectively. Cetylpyridinium chloride was detected as 7-13 ppm in 5 samples. Sodium benzoate was detected in 46 samples ranging from 200 ppm to 3500 ppm, and 9 ppm of methylparahydroxy benzoate was detected in 1 sample. Propylparahydroxy benzoate was not detected in any samples. 5 ppm of methylchloroisothiazolinone and 140 ppm of methylisothiazolinone were detected in 1 sample. Formaldehyde was detected as $0.0069-1.796{\mu}g/g$ in 59 samples. Methanol was detected ranging from 2 ppm to 51 ppm in 22 samples, and 4 samples showed more than 20 ppm of the legal limit. The pH of the wet tissues was 4.0 to 8.2. Continuous investigation and monitoring are necessary to ensure safe distribution of products.

• Journal of Food Hygiene and Safety
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• v.18 no.4
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• pp.189-194
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• 2003

Approved chemical preservatives have been widely used to preserve foods and increase their shelf life. There are increasing demends of the partial or complete removal of chemical preservatives from foods vecause of adverse health effect of chemicals. In this study, the possibility of natural antimicrobial compounds, Korean propolis as food preservatives are investigated. Propolis samples were extracted on various concentration of ethanol. Propolis extracts extracted with 100% ethanol showed the highest inhibitory effect aginst food spoilage microorganisms. The 100% ethanol extracts of propolis were selected and the antimicrobial activites of 100% ethanol extracts of proplis against several food spoilage microorganisms were examined. Bacillus subtilis, Micrococcus luteus, Escherichia coli, Staphylcoccus aureus, Bacillus cereus, Shigella sonnei, Salmonella choleraesuis, Erwinia rhapontici, and Vibrio parahaemolyticus as food poisoning microorganisms were chosen for the examination. The Propolis extracts had antimicrobial activity against food spoilage microorganisms. When the microorganisms were treated with propolis extracts, the population of food spolige microorganisms were decreased by 1~9 log.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.1
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• pp.51-55
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• 2012

Formaldehyde is commonly present in cosmetic products as an ingredient intended to preserve cosmetic raw materials or as a liberated product from other formaldehyde-releasing preservatives. Since even low level of formaldehyde can elicit a dermatological reactions in sensitized individuals, there has been a tendency to restrict and regulate the use of formaldehyde in cosmetic products. In this study, we determined formaldehyde content in 114 commercial cosmetic products such as packs and masks. Formaldehyde was detected at the level ranging from 0.3 to $9.7{\mu}g/mL$ (ppm) in 36 % of the tested cosmetic products. We investigated formaldehyde content of twelve products specifying to contain formaldehyde-releasing preservatives on their labels. In eleven of ten imidazolidinyl urea-containing and two 1,3-Dimethylol-5,5-dimethylhydantoin (DMDM hyantoin)-containing products, average of $1.7{\mu}g/mL$ (ppm) formaldehyde level was detected. The formaldehyde levels detected in our tested products are low when compared with the maximum authorised concentration 0.2 % (2000 ppm) of formaldehyde in cosmetics according to the Korean Food and Drug Administration notice.

• Journal of the Korean Wood Science and Technology
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• v.38 no.4
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• pp.341-348
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• 2010

Antifungal and antibacterial activities of wood vinegars were investigated in this study in order to apply for the natural fungicides and food preservatives. The antifungal activities of wood vinegars were measured as a hyphal growth inhibition rate using four plant pathogenic, four wood rot and one mushroom pathogenic fungi. Inhibition effect on the fungi growth was explicitly observed at the concentrations higher than 0.5% of unrefined wood vinegar and higher than 1.0% of refined wood vinegar, respectively, suggesting that unrefined wood vinegars showed the higher antifungal activities than that of refined wood vinegars. The highest inhibition effect on the fungi growth was shown in Libertella betulina which is a mushroom pathogenic fungus. In addition, the wood vinegars from Pinus densiflora showed the higher antifungal activities against the plant pathogenic and wood rot fungi than that from Quercus spp.. On the other hand, the antibacterial activities of wood vinegars were determined by a paper disc method using the three gram positive and five gram negative bacteria. The unrefined wood vinegars showed a prominent effect on the suppression of bacteria growth at the concentration of 10%, while the suppression of bacteria growth was not observed in the refined wood vinegars. These results also suggest that the unrefined wood vinegars showed the higher antibacterial activities than the refined wood vinegars. The antibacterial activities of wood vinegars against gram positive bacteria were higher than those of wood vinegars against gram negative bacteria. From these results, it can be inferred that the wood vinegars has the strong antimicrobial activities and can be applied as the natural fungicides and food preservatives.

• Korean Chemical Engineering Research
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• v.46 no.2
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• pp.402-407
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• 2008

Recent popularity in mobile electronics requires higher standard on the mechanical strength of electronic packaging. Thus, the method of soldering between chip and substrate in electronic packaging process is changing from conventional method using intermetallic compound to a new method using organic solderability preservative (OSP) in order to improve the stability and the reliability of final product. Since current organic solder preservatives have several serious problems like thermo-stability during packaging process, however, it is necessary to develop new OSPs having thermo-stability. The main purpose of this study is to investigate the effect of MeOH/IPA (Isopropyl alcohol) ratio on the fluxing of a new OSP, developed in previous research, andto find out an optimum formulation of flux components for the application of the OSP in current packaging process. As a result of this study, it was revealed that higher MeOH/IPA ratio in flux showed better performance of fluxing a new OSP.

• Korean Chemical Engineering Research
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• v.49 no.2
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• pp.161-167
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• 2011

Recent popularity in mobile electronics requires higher standard on the mechanical strength of electronic packaging. Thus, the method of soldering between chip and substrate in electronic packaging process is changing from conventional method using intermetallic compound to a new method using organic solderability preservatives (OSP) in order to improve the stability and the reliability of final product. Since current OSPs have several serious problems like thermo-stability during packaging process, however, it is necessary to develop new OSPs having thermo-stability. The main purpose of this study is to develop various thermo-stable OSPs based upon poly(vinyl pyridine-co- methylmethacrylate) and to evaluate their anti-oxidation property protecting Cu pad, thermo-stability and solubility to acid- or alcohol-containing aqueous solution during pos-fluxing. All OSPs showed not only good anti-oxidation property, thermo-stability and solubility but also more advantages like low cost, less odor, and less hygroscopic.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.810-817
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• 2015

This study was conducted to evaluate the pressure treatment characteristics of yellow poplar skin timber with ACQ-2, CUAZ-3, and CuHDO-1. The effect of moisture content (MC) on treatability was investigated, and fixation characteristics of copper-based preservatives were also evaluated. Sapwood of yellow poplar, which was dried below 50 percent MC, was fully penetrated with preservatives, and minimum requirement of preservative retention for the hazard class H3 was achieved. Through measuring retention gradient in yellow poplar sapwood, it was confirmed that minimum requirement of preservative retention for the hazard class H3 was achieved in the assay zone from the surface to 15 mm-depth when the specimens were dried below 30 percent MC. Yellow poplar heartwood did not meet the minimum requirement of penetration and retention for the hazard class H3 over the range of pretreatment MCs tested. The fixation rate of copper was much faster under drying condition compared with nondrying condition; more than 90% of copper were fixed in 3 weeks at $21^{\circ}C$ under drying conditions.

• Journal of the Korean Society of Food Science and Nutrition
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• v.36 no.6
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• pp.663-669
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• 2007

The solvent extracts of Sargassum muticum, which were extracted by using several solvents with different polarities, were prepared for use as natural preservatives. The S. muticum extract with 80% ethanol was sequentially fractionated with n.hexane, dichloromethane, ethylacetate, and butanol. In order to effectively screen for natural preservatives agents, we first investigated the antioxidant activities such as DPPH radical scavenging capacity, superoxide radical scavenging capacity, and xanthine oxidase inhibitory activity of the S. muticum extracts. Through the screening system, we found that dichloromethane and ethylacetate fraction had high antioxidant activity with increments of the extract concentration. The antimicrobial activities and cell growth inhibition were investigated for each strain with the different concentrations of S. muticum extracts. Antimicrobial activities were shown in ethanol, dichloromethane, and n.hexane fractions of S. muticum. However, butanol, ethylacetate and water fractions showed weak antimicrobial activity against the tested microorganisms. Among the five fractions, dichloromethane fraction showed the highest antimicrobial activities against microorganisms tested, such as Bacillus sublitis, Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, Salmonella Enteritidis and Pseudomonas aeruginosa. The polyphenolic compounds from ethanol, n.hexane, dichloromethane, ethylacetate, butanol, and water fractions were 63.96 mg/g, 8.49 mg/g, 28.11 mg/g, 172.64 mg/g, 114.56 mg/g, and 34.91 mg/g, respectively. The dichloromethane fraction could be suitable for development as a food preservative.

• Korean Journal of Food Science and Technology
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• v.18 no.4
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• pp.249-254
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• 1986

An experiment was performed to investigate the combined effect of preservatives and the synergistic effect of sodium chloride to them on the inhibition of bacterial growth. Escherichia coli and Salmonella typhimurium were cultured with or without shaking in liquid media (pH 6) of tryptone-glucose-yeast extract or tryptic soy broth which contained 0.1% potassium sorbate and/or 0.03% sodium benzoate, equivalent to half of the maximum permissible levels, respectively. The growth of E. coli was more inhibited with one or both of the two preservatives by shaking culture than by non-shaking culture. For S. typhimurium the single treatment of the preservatives did not show inhibitory effect whereas the combined treatment of them showed bacteriostatic effect in shaking culture and a prolongation of lag phase in non-shaking culture. Addition of 2% sodium chloride to either potassium sorbate or potassium sorbate plus sodium benzoate remarkably increased the growth inhibition of E. coli for non-shaking cultivation but no effect observed for shaking cultivation. S. typhimurium was more sensitive to the addition of sodium chloride than E. coli in both shaking and non-shaking culture to show lower viable cell counts than initial numbers.

• The Journal of the Korean Society for Microbiology
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• v.21 no.4
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• pp.435-439
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• 1986

The viability of tubercle bacilli in the sputum specimens has been investigated after different periods of storage at diffeent temperatures and in the presence of different preservatives. No loss of culture positives was observed for one week storage at $4^{\circ}C$, but 9.8% 19.5%C, and 26.8% of sputums failed to yield positives on 2, 3, and 4 weeks of storage respectively. At $25^{\circ}C$ even one week storage made 19.5% of sputums fail to yield positive culture and 2, 3, and 4 weeks of storage made 36.6% 70.7%, and 90.2% of sputums fail to yield positive culture respectively. And contamination was unacceptably high beyond one week of storage at $25^{\circ}C$. Contamination of sputum specimens could be protected fairly well by 0.5% boric acid, by 5% trisodium phosphate or by 0.5% cetylpyridium chloride, but, except CP, the former two had no advantage at all to protect viability of tubercle bacilli over the specimens without preservative. The CP was much less harmful to the viability of tubercle bacilli than BA, yielding 61.0% and 31.7% of culture positives on 3 and 4 weeks of storage in the presence of CP, while BA yielded 34.1% and 4.9% of positives on the same respective periods of storage. Therefore CP may be useful to preserve sputums if it takes more than 2 weeks to transport them at the temperature of over $25^{\circ}C$.