• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.5
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• pp.2550-2558
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• 2013

Poly(o-hydroxyamides)(PHAs) copolymers having oligo(oxy ethylene) pendant in the main chain were synthesized by solution polycondensation reaction at low temperature. Copolymer precursors were studied by fourier transform infrared(FT-IR), differential scanning calorimeter(DSC), thermogravimetric analyzer(TGA), universal testing machine(UTM) and limited oxygen index(LOI). The inherent viscosities of the PHAs measured at $35^{\circ}C$ in DMAc or DMAc/LiCl solution were in the range of 0.74~1.42 dL/g. Solubility of the precursors with higher oligo(oxy ethylene) unit was increased, but the PBOs were nearly insoluble in a variety of solvents. The degradation temperature of the copolymer precursors was recorded in the ranges of $408{\sim}664^{\circ}C$ in nitrogen and char yields showed 13~59% values at $900^{\circ}C$. The mechanical properties and flame retardancy of copolymer precursors decreased with higher oligo(oxy ethylene) unit.

• Journal of Oriental Medical Thermology
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• v.2 no.1
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• pp.35-42
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• 2003

Objective : This study is to examine the interrelationship between Infertility with hypothalamic-pituitary gland disorders and Face temperature by D.I.T.I. Methods : Sample group is the 50 women who were diagnosed as P.C.O.S. or FSH,LH trouble or hyper-prolactinemia or anovulation or oligo-ovulation. Control group is the 50 women who have not P.C.O.S. & FSH.LH trouble & hyper-prolactinemia & anovulation or oligo-ovulation, who have normal menstural cycle and success in pregnancy after treatment. Both group came at Conmaul Oriental Hospital Infertility Center, Seoul, Korea, from May, 2001 to Jan., 2003. They selected at random. We checked temperature of ${\ulcorner}S17{\lrcorner}\;{\ulcorner}SI18{\lrcorner}\;{\ulcorner}TE17{\lrcorner}\;{\ulcorner}HN-3{\lrcorner}$ and gained differences of Rt. check point and Lt. check point, and then compared mean ${\Delta}T$ of sample group with that of control group. Conclusion : We gained results that mean ${\Delta}T$ of sample group is larger than that of control group at all check points. (p=0.000)

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.4
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• pp.367-375
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• 2016

In this study, the skin-improving effect was investigated through the oral intake of DuOligo (51.67% lactulose and 15.8% galactooligosaccharides). Thirty seven healthy women (40~60 in ages) were divided into placebo group (dextrin) and treatment group (DuOligo group), and each group was given a sample for oral intake for 8 weeks. After that, corneometer value, transepidermal water loss (TEWL), melanin index, erythema index, and wrinkle index were measured. As a result, moisture content of DuOligo group increased 38.22% than control group after 8 weeks significantly (p < 0.01). The TEWL of control group decreased by $3.39g/h/m^2$ after 8 weeks but the TEWL of DuOligo group decreased by $5.32g/h/m^2$ after 8 weeks. The melanin index of the control group was significantly increased with times, but the melanin index of the DuOligo group did not show any significant difference with times. The total wrinkles, length of total wrinkles, number of wrinkles, and depth of wrinkles significantly decreased (p < 0.05) compared to the control group. These results suggested that the applicability of DuOligo as a skin improving functional material was confirmed.

• Development and Reproduction
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• v.25 no.3
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• pp.185-192
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• 2021

The five oligonucleotide primers (oligo-primers) turned out a total of 335 fragments (FMs) (52.9%) in the blue crab (Portunus trituberculatus) group alpha and 298 FMs (47.1%) in the crab group beta, with the FM scales range varying from 100 bp to 2,000 bp. The highest band-sharing (BS) value (0.907) was found between individual's no. 19 and no. 20 within the blue crab group beta. Parties in the blue crab group beta (0.601±0.017) had higher BS rates than did parties from the crab group alpha (0.563±0.017) (p<0.05). The polar dendrogram got by the five oligo-primers points out two genetic extents: bundle I (BLUECRAB 01, 03, 04, 05, 06, 08, and 10) and bundle II (BLUECRAB 02, 07, 09. 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, and 22). The OPD-01 primer revealed 22 loci shared by all the examples of the as FMs of 1,000 bp. The oligo-primer OPA-05 made unique loci shared to each group (ULSEG), almost 400 bp and 500 bp, individually, in blue crab group beta. The remaining oligo-primers did not reveal any loci shared by the two crab groups (LSTG). The average number of ULSEG was diverse and 1.6-fold higher in the crab group beta than in the crab group alpha.

• Macromolecular Research
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• v.9 no.5
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• pp.292-295
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• 2001

A cross-linked solid polymer electrolyte was prepared by copolymerizing photochemically acrylonitrile (AN), oligo(ethylene glycol ethyl ether) methacrylate, oligo(ethylene glycol) dimethacrylate in the presence of lithium perchlorate as a lithium salt, ethylene carbonate-propylene carbonate as a mixed plasticizer, and poly(ethylene oxide) as a polymer matrix. The maximum ionic conductivity of the polymer electrolyte was 2.35$\times$10$\^$-3/ S/cm. The interface resistance of the polymer electrolyte was very low compared to that of the polymer electrolyte without AN. The former electrolyte was stable up to 4.3 V and the Ah efficiency was nearly 100% during the charge-discharge cycle.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.13 no.12
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• pp.6196-6202
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• 2012

Oligo-alginate derivatives were extracted from brown algae and its antimicroalgal effects and reaction mechanism were investigated. Oligo-alginate derivatives were produced from sequential hydrolysis of high molecular weight alginate by treatment of 2 N HCl and 1% $H_2O_2$. Antimicroalgal activity of extracts was proportional to reaction time and activity was highest at 4 hrs. When oligo-alginate derivatives were treated to Akashiwo sanguinea and Cochlodinium polykrikoides, mobilities of cells were ceased. A. sanguinea cells were crushed and plasmolysis was induced in C. polykrikoides cells. To investigate the action mechanism of oligo-alginate derivatives, changes of intracellular (pHi) and extracellular pH (pHe) were determined in the microalgal cells exposed to 0.05% of oligo-alginate derivatives. pHi was decreased about 0.3 unit and pHe was increased about 0.9 unit. These results suggested that change of membrane potential by oligo-alginate derivatives could led to microalgal cell death.

• Journal of the Korean Chemical Society
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• v.47 no.1
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• pp.59-66
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• 2003

The comb-type grafted polymer hydrogels, which composed of N-isopropylacrylamide monomer and oligo(N-isopropylacrylamide-co-tert-butylacrylamide) [oligo(NIPAAm-co-t-BAM)], were synthesized by redox polymerization in 5~10% methanol aqueous solution using ammonium peroxodisulfate (APS) at 4 oC for 24h. The lower critical solution temperatures (LCSTs) of the comb-type grafted hydrogels were decreased with increase of t-BAM content in the grafted copolymer. We observed the effect of crosslinker and concentration of oligo(NIPAAm-co-t-BAM) on the shrinking/swelling ratio of hydrogels. Changes of shrinking/swelling ratio were decreased with increase of concentration of crosslinker. The increase of grafted oligo(NIPAAm-co-t-BAM) in the hydrogel shows an fast changes of shrinking/ swelling rate. The comb-type grafted hydrogels are expected to be valuable for the sensing materials of time-temperature labels(TTLs).

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.52-56
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• 1991

The browning reaction of sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), sorbitol and maltitol, and their effect on the appearance of jam and candy were investigated. The spectrophotometrie scanning of the absorbance between 230 nm and 700 nm could demonstrate the heat induced browning of the sugar derivatives. Fructo-oligosaccharide and HMS showed sharp increase in absorbance at 270-330 nm range by heating at $100{\sim}120^{\circ}C$ for 1 hr but sorbitol and maltitol did not show the increase in absorbance. When the pH was lowered red from neutral to 2.0, the absorbance of HMS and sucrose increased sharply, showing that these substances are relatively unstable in acidic heating compared to fructo-oligosaccharide. The addition of glycine enhanced the browing reaction of fructo-oligosaccharide and HMS, whereas little change was observed with sucrose, sorbitol and maltitol. These browning characterisitcs of sugar derivatives were reflected to the color development of apple jam and candy where they were used. Both fructo-oligosaccharide and HMS increased the yellowness of these products, while sugar alcohols reduced the yellowness compared to sugar.

• Macromolecular Research
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• v.12 no.2
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• pp.195-205
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• 2004

We have synthesized new aromatic polyesters (DiPEG-HQ and DiPEG-BP) by condensation polymerization of a terephthalic acid derivative bearing a pendant oligo(oxyethylene) (DP = 7, MW = 350), which has a methoxy terminal group, and two different aromatic diols, hydroquinone and 4,4'-biphenoI. The synthesized polymers were characterized by differential scanning calorimetry (DSC), polarizing microscopy, and X-ray diffractometry for their liquid crystallinity (LC), thermal transitions, and structural morphologies in mesophases. The morphology of the LC phases depends strongly on the length of the rigid backbone repeating unit. The DiPEG-BP polymer having a longer repeating unit exhibits both layered and nematic structures before isotropization, whereas the DiPEG-HQ polymer having a shorter repeating unit shows only the layered structure in the mesophase. We found that the layer spacing for DiPEG-HQ is larger than that for DiPEG-BP. Both polymers easily form complexes with LiCF$_3$SO$_3$; we studied this complex formation by FT-IR spectroscopy. The layer spacing of the polymer-electrolyte composites increases upon increasing the amount of the lithium salt. The polymer/salt electrolyte mixtures we investigated at molar ratios of EO:salt in the range of 5-20 exhibit electrical conductivity values at 40$^{\circ}C$ of 2.4${\times}$10$\^$5/ and 1.1${\times}$10$\^$－5/ S/cm for DiPEG-HQ/LiCF$_3$SO$_3$ and DiPEG-BP/LiCF$_3$SO$_3$, respectively. At 80 $^{\circ}C$, these values are higher: 4.6${\times}$10$\^$－3/ and 1.1${\times}$10$\^$－4/ S/cm, respectively. The activation energy of conductivity depends strongly on the salt concentration.