• Applied Chemistry for Engineering
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• v.21 no.3
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• pp.343-348
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• 2010

The surface of low density polyethylene (LDPE) film was oxyfluorinated under different reaction conditions to introduce hydroperoxide groups and change surface characteristics. Hydroperoxide functional groups created by oxyfluorination were used as active sites for graft polymerization with hydrophobic monomer, acryl amide (AM), and hydrophilic monomer, methyl methacrylate (MMA) to carry out the second modification of the LDPE film surface. The surface properties of the OFPE films and grafted OFPE films were characterized by 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging method, ATR-IR, contact angle measurement and DSC. From the results of DPPH method, the amount of hydroperoxide groups on the oxyfluorinated LDPE film continuously increased as the total pressure in the oxyfluorination and the partial pressure of fluorine gas increased. The water contact angle and surface free energy measurements showed that hydrophilic liquid (water) contact angle on LDPE film surface decreased with hydrophilic AM grafting and hydrophobic liquid (methylene diiodide) contact angle on LDPE film surface decreased with hydrophobic MMA grafting. These were attributed to AM or MMA monomer grafting and the wettability of LDPE filmsurface to hydrophilic and hydrophobic liquids were improved.

• Proceedings of the Korean Vacuum Society Conference
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• 2013.02a
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• pp.141-141
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• 2013

We have generated the needle-typed nonthermal plasma jet by using an Ar gas flow at atmospheric pressure. Diagnostics of electron temperature anddensity is critical factors in optimization of the atmospheric plasma jet source in accordance with the gas flow rate. We have investigated the electron temperature and density of plasma jet by selecting the four metastable Ar emission lines based on the atmospheric collisional radiative model and radial profile characteristics of current density, respectively. The averaged electron temperature and electron density for this plasma jet are found to be ~1.6 eV and ~$3.2{\times}10^{12}cm^{-3}$, respectively, in this experiment. The densities of OH radical species inside the various bio-solutions are found to be higher by about 4~9 times than those on the surface when the argon bioplasma jet has been bombarded onto the bio-solution surface. The densities of the OH radicalspecies inside the DI water, DMEM, and PBS are measured to be about $4.3{\times}10^{16}cm^{-3}$, $2.2{\times}10^{16}cm^{-3}$, and $2.1{\times}10^{16}cm^{-3}$, respectively, at 2 mm downstream from the surface under optimized Ar gas flow 250 sccm.

• Journal of Korean Medicine Rehabilitation
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• v.32 no.2
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• pp.19-36
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• 2022

Objectives This study is to investigate the effects and mechanisms of Imyo-san (IMS) on the obese mice model induced by high-fat diet. Methods Antioxidative capacity was measured by in vitro method. C57BL/6 mice were randomly assigned into 5 groups (n=7). Normal group was fed general diet (Normal). The other 4 groups were fed high fat diet (HFD) with water (Control), with Garcinia gummi-gutta (GG, Garcinia gummi-gutta 200 mg/kg), with low-dose IMS (IMSL, Imyo-san 0.54 g/kg) and with high-dose IMS (IMSH, Imyo-san 1.08 g/kg). Results IMS showed high radical scavenging activity. After 6 week experiment, body weight, food intake, food efficiency ratio (FER), epididymal fat and liver weight, triglyceride (TG), total cholesterol (TC), high density lipoprotein (HDL) cholesterol, low density lipoprotein (LDL) cholesterol, very low density lipoprotein (VLDL) cholesterol, sterol regulatory element-binding protein-1 (SREBP-1), phospho-acetyl-CoA carboxylase (p-ACC), fatty acid synthase (FAS), stearoyl-CoA desaturase-1 (SCD-1), SREBP-2, 3-hydroxy-3-methylglutaryl-CoA reductase (HMGCR), phospho-liver kinase B1 (p-LKB1), phospho-AMP-activated protein kinase (p-AMPK), peroxisome proliferator-activated receptor 𝛼 (PPAR𝛼), peroxisome proliferator-activated receptor 𝛾 coactivator-1𝛼 (PGC-1𝛼), uncoupling protein-2 (UCP-2), carnitine palmitoyltransferase 1A (CPT-1A), and histology of liver and epididymal fat were measured and analysed. Body weight gain, FER, liver and epididymal fat weight of IMS groups were significantly decreased. There were significant improvements in blood lipids with less TG, TC, LDL-cholesterol, VLDL-cholesterol and more HDL-cholesterol. Proteins associated with lipid synthesis (SREBP-1, p-ACC, FAS, SCD-1) and cholesterol (SREBP-2, HMGCR) was improved. Factors regulating lipid synthesis and lipid catabolism (p-LKBI, p-AMPK, PPARα, PGC-1α, UCP-2, CPT-1A) were increased. In histological examinations, IMS group had smaller fat droplets than control group. All results increased depending on concentration. Conclusions It can be suggested that IMS has anti-obesity effects with improving lipid metabolism.

• Korean Journal of Food Science and Technology
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• v.46 no.1
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• pp.51-55
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• 2014

We investigated the feasibility of incorporating Codonopsis lanceolata (C. lanceolata) powder into cookies as a value-added food ingredient. The density and moisture content of the dough was not significantly affected by the addition of C. lanceolata powder (p>0.05); the pH ranged from 6.01-6.51. The spread ratio decreased significantly with the increasing levels of C. lanceolata powder added (p<0.05). The lightness decreased, but both browning and hardness increased significantly with the higher amounts of C. lanceolata powder in the formulation (p<0.05). The 1,1-diphenyl-2-picrylhydrazyl (DPPH) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) radical scavenging activities were increased significantly (p<0.05) and correlated well with increasing amounts of C. lanceolata. In consumer acceptance tests, the addition of C. lanceolata powder, up to 10% (w/w), had a favorable effect on consumer preferences for all the attributes tested. Based on these observations, we recommend cookies with 5% C. lanceolata powder to take advantage of its functional properties without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.9
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• pp.1457-1461
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• 2014

The feasibility of incorporating cinnamon powder as a value-added food ingredient in cookies was investigated. Density of dough was not significantly affected by cinnamon powder (P>0.05). Moisture content, spread ratio, and loss rate of cookies decreased significantly with increasing levels of cinnamon powder (P<0.05). Lightness ($L^*$) and yellowness ($b^*$) decreased, whereas redness ($a^*$) as well as hardness increased significantly with higher amount of cinnamon powder (P<0.05). 1,1-diphenyl-2-picrylhydrazyl and 2,2'-azino-bis-3-ethylbenzthiazoline-6-sulphonic acid radical scavenging activities were significantly elevated (P<0.05), and they were well-correlated. The consumer acceptance test indicated that addition of cinnamon powder to 4% had a favorable effect on consumer preferences in all attributes. Based on overall observations, cookies with 4% cinnamon powder can take advantage of the functional properties of cinnamon powder without sacrificing consumer acceptability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.77-82
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• 2017

The purpose of this study was to evaluate the quality of crackers added with different concentrations (0%, 3%, 5%, 7%, and 10%) of tomato concentrate. The study results found that pH and baking loss rate of crackers of the control were higher than those of the samples. On the other hand, density and moisture of crackers with 10% tomato concentrate were higher than those of the samples. Hunter L values of crackers decreased as concentration of tomato concentrate increased, whereas a and b values of crackers increased. In the texture analysis, hardness of crackers decreased according to concentration of tomato concentrate. DPPH free radical scavenging activity of crackers increased as concentration of tomato concentrate increased. In the sensory evaluation, taste, color, flavor, texture, and overall acceptability of crackers added with 5% tomato concentrate were higher than those of other samples. Therefore, the results suggest that addition of 5% tomato concentrate is effective for increasing consumer acceptability and functionality of crackers.

• Culinary science and hospitality research
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• v.20 no.6
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• pp.80-90
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• 2014

This study was conducted to investigate the effects of bitter melon (Momordica charantia L.) powder on the quality characteristics. The bulk density of cookie dough of the test groups containing bitter melon powder did not show any significant difference compared to the control group. The pH of cookie dough and cookies decreased with the addition of bitter melon powder. The moisture content of the groups containing bitter melon powder was higher than that of the control group. The spread ratio of the groups containing bitter melon powder was higher but the loss rate of cookies was lower than those of the control group. In color, the L value was decreased significantly by addition of bitter melon powder, but the a and b values did not show any significant differences compared to the control group. The hardness of the test groups containing bitter melon powder was lower than that of the control group. For DPPH radical scavenging activity, the control group measured 20.69%, whereas the test groups containing bitter melon powder ranged from 38.37~69.48%. Sensory evaluation scores in terms of appearance, flavor, taste, texture and overall preference of the group containing 3% of bitter melon powder did not show any significant differences compared to the control group.

• Journal of Korean Society of Water and Wastewater
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• v.18 no.3
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• pp.392-400
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• 2004

This research uses the $TiO_2$/UV process to verify the most suitable condition and possibility to dispose dyeing wastewater that contains pigment and a large amount of pollutants. For this, this research has enforced experiments that compare photo adsorption, photolysis, and photo catalyst oxidation reaction, and also evaluated and analyzed the change of pH and $TiO_2$ dosage, irradiation rates of ultraviolet rays and the dosage change and injection method of $H_2O_2$. According to the results of the dyeing wastewater experiment of storehouse catalyst that uses the new form of $TiO_2$, the photo catalyst oxidation reaction proved to be more effective than photo adsorption and photolysis; 35%, 21% in the case of $TCOD_{cr}$ and 39%, 28% in the case of chromaticity. Taking into consideration the reaction time, amount of photo catalyst reaction and irradiation amount of ultraviolet rays, the decomposition efficiency of pH change proved to be most effective at pH 4. On the whole, the acidity area proved to be effective in dyeing water exclusion than neutral and alkalinity areas. Having evaluated the influence of $TiO_2$ dosage, not only does the decomposition efficiency continuously improve as the $TiO_2$ dosage increases but the shielding effect does not occur also when the $TiO_2$ is at a fixed state. The influence of ultraviolet irradiation amount concluded in the result that as the ultraviolet irradiation amount increases the decomposition efficiency continually increased, but in the case of chromaticity when the irradiation amount was higher than 37.8mW/cm2 the removal efficiency is slowed remarkably. The influence of $H_2O_2$ dosage evaluation reached the results that although the decomposition efficiency increases with the increase of $H_2O_2$ dosage, when above 150mg (total dosage: 1200mg) $H_2O_2$ consumes OH radical itself and reduces the decomposition efficiency. Also in the case of the $H_2O_2$ injection method rather than injecting in the whole amount of $H_2O_2$ (1200mg) needed at the beginning all at once, injecting divided quantities of $H_2O_2$ whenever the electric current density falls below 10mgfl reduces the wases of OH radical due to an excess of $H_2O_2$ and in tum heightens the decomposition efficiency.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.4
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• pp.465-472
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• 2017

In this study, tuna sawdust was added to extruded meat analog in order to develop a meat analog with high quality. Addition of tuna sawdust has merit for utilizing a byproduct from poultry processing. Physicochemical characteristics were examined through the extrusion cooking process. The basic mixture of sample mixed with 65% deffated soy flour 25% isolated soy protein, and 10% corn starch was setup as the raw material. Three kinds of samples were made in total by addition of 15% and 30% tuna sawdust to this mixture. The extrusion process had a screw speed of 250 rpm, die temperature of $140^{\circ}C$, and moisture content of 50%. As addition of tuna sawdust increased, breaking strength and density decreased, specific length increased, and integrity and water holding capacity decreased. Likewise, nitrogen solubility index and protein digestibility decreased as addition of tuna sawdust increased. DPPH radical scavenging activity increased as addition of tuna sawdust addition, whereas it decreased as storage period increased to 30 or 60 days. The value of rancidity decreased as addition of tuna sawdust increased. However, 60 days later, radical scavenging activity increased more or less, and a significant difference was detected 150 days later. In conclusion, addition of tuna sawdust increased soft texture, and nutrition of the basic mixture sample. The process promoting functionality such as improvement of antioxidant function was confirmed through this study.

• Culinary science and hospitality research
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• v.21 no.4
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• pp.42-54
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• 2015

The purpose of this study was to investigate the quality characteristics of cookies prepared with dropwort powder(0, 2, 4, 6, and 8%) for flour. The bulk density of cookie dough of groups with dropwort powder shows significantly differences when compared to the control group. The pH of cookie dough and cookies were decreased by addition of dropwort powder. The moisture content of the groups with dropwort powder was higher than that of the control group. The weight and width of the groups with dropwort powder was lower than those of the control group. The spread ratio of the groups with dropwort powder was lower but the loss rate of cookies was higher than those of the control group. In color, the L, a, and b value was decreased significantly by addition of dropwort powder. The hardness of the groups with 2% and 4% dropwort powder was higher than that of the control group. DPPH radical scavenging activity of the control group was 20.62%, whereas the groups with dropwort powder ranged from 32.11~65.10%. Sensory evaluation scores in terms of appearance, flavor, taste, texture, and overall preference of groups with 2% and 4% of dropwort powder did not show any significantly differences when compared to the control group. Based on the above results, using less than 4% of the dropwort powder would be proper to make cookies.