• Journal of Korea Foundry Society
• /
• v.24 no.6
• /
• pp.331-339
• /
• 2004

Melt-extrusion process, a metallic melt poured and solidified up to semisolid state in the container can be directly extruded through the die exit to form a product of bar shape without other intermediate processes. In this study, the fabrication characteristics of the process were evaluated with various process parameters, such as preheating temperature of extrusion dies, extrusion temperature and extrusion ratio. AI-Cu alloys were successfully extruded after squeezing out of liquid during melt-extrusion with smaller force compared to the solid extrusion. Soundly AI-Cu alloy bar was fabricated at the preheating temperature of $500{\sim}520^{\circ}C$. The range of extrusion temperature for soundly melt-extruded AI-Cu alloy bar was increased with increasing extrusion ratio. Mechanical properties of melt-extruded AI-Cu alloy bars were found change with Cu content of the melt-extruded bars due to the occurrence of segregation. The various extrusion temperature yielded equiaxed structure with a grains size about 200 ${\mu}m$.

• Journal of Korea Foundry Society
• /
• v.28 no.3
• /
• pp.129-135
• /
• 2008

The reheating stage of electromagnetically stirred Al billet is a critical factor in the thixoforming process. When reheated to the solid-liquid state, the microstructure evolves to a more globular and more homogeneous structure by a coarsening mechanism, the kinetics depending on the initial microstructure. Microstructural evolution has been characterized by conventional parameters (mean size of particle and shape factor) as a function of holding time in the solid-liquid state. The aim of this study is to report experimental results concerning microstructural evolution in the solid-liquid state of electromagnetically stirred Al billet. The material was elaborated in the form of continuously cast bars solidified with electromagnetic stirring to degenerate the dendritic structure. The choice of the reheating conditions is determined by a dendritic ripening and coalescence mechanism, involving variations of both the shape and size of the particles. The reheating time has to be long enough to allow a minimum degree of spheroidizing, but has to be limited as much as possible in order to avoid excessive ripening. The optimum microstructure was obtained at the reheating temperature of near $584^{\circ}C$ and the holding time of 5 min. The only means of combining high productivity with good casting quality was to use feedstock billets whose microstructure showed rapid transformation characteristics.

• YAKHAK HOEJI
• /
• v.59 no.2
• /
• pp.70-76
• /
• 2015

A Softgel is an oral dosage form for medicine similar to capsules and softgel dosage form offers several advantages over other oral dosage forms, such as delivering a liquid matrix designed to solubilize and improve the oral bioavailability of a poorly soluble compound as a unit dose solid dosage form, delivering low and ultra-low doses of a compound. This study aimed to qualify a proprietary vegetable soft capsule which contains modified starch and carrageenan as capsule shell components compare to the conventional gelatin softgel. Four kinds of samples were prepared with vegetable and gelatin capsule shell, respectively. Morphology of capsule shell, mechanical strength of capsule, and hygroscopic properties were studied for comparing the quality attributes of softgel. Short-term stability against heat and moisture was also investigated in this study. Vegetable capsule shell showed better mechanical strength, physical stability and disintegration time for temperature and humidity than those of conventional gelatin capsule shell with four different filling materials used frequently as soft capsule form. Conclusively, this vegetable capsule shell polymer system can replace easily gelatin-shell systems and additionally allows encapsulation of lipid fills at high temperatures that are semisolid or solid-like at room temperature.

• Journal of Microbiology and Biotechnology
• /
• v.21 no.6
• /
• pp.545-555
• /
• 2011

The diversity elucidation by amplified ribosomal DNA restriction analysis and 16S rDNA sequencing of 96 associative diazotrophs, isolated from the feeder roots of tea on enriched nitrogen-free semisolid media, revealed the predominance of Gram-positive over Gram-negative bacteria within the Kangra valley in Himachal Pradesh, India. The Gram-positive bacteria observed belong to two taxonomic groupings; Firmicutes, including the genera Bacillus and Paenibacillus; and Actinobacteria, represented by the genus Microbacterium. The Gram-negative bacteria included ${\alpha}$-Proteobacteria genera Brevundimonas, Rhizobium, and Mesorhizobium; ${\gamma}$-Proteobacteria genera Pseudomonas and Stenotrophomonas; and ${\beta}$-Proteobacteria genera Azospira, Burkholderia, Delftia, Herbaspirillum and Ralstonia. The low level of similarity of two isolates, with the type strains Paenibacillus xinjiangensis and Mesorhizobium albiziae, suggests the possibility of raising species novum. The bacterial strains of different phylogenetic groups exhibited distinct carbon-source utilization patterns and fatty acid methyl ester profiles. The strains differed in their nitrogenase activities with relatively high activity seen in the Gramnegative strains exhibiting the highest similarity to Azospira oryzae, Delftia lacustris and Herbaspirillum huttiense.

• Journal of Food Hygiene and Safety
• /
• v.21 no.1
• /
• pp.1-8
• /
• 2006

This project was undertaken to compare the Korea Food Standards Code, Food Additives Code and Codex Food Category System and to propose necessary measures to improve the regulatory system of food additives which are scientifically reasonable and harmonizable with international standards. Current food grouping and nomenclature in Korea were specifically compared with the Codex Food Category System and measures to solve any problems in connection with the use of additives in traditional foods were attempted. Among the food commodities in the Korea Foods Standards Code, 8 food groups including Korean confections, semisolid starchy syrups, bean curds and starch gels, edible oils and fats, tea beverages, seasoning foods, kimchi and salted vegetables, and ginseng products were chosen to propose some improvement measures to harmonize the classification, nomenclature, definition and use of additives with the Codex standards.

• The Korean Journal of Food And Nutrition
• /
• v.30 no.2
• /
• pp.257-268
• /
• 2017

The purpose of this research was to evaluate the correlation between obesity, threshold of salty taste, optimal saltiness and blood pressure in middle school students in a fishing village. The subjects were 115 boys and 103 girls in middle school in a fishing village. The BMI index and systolic and diastolic blood pressures of subjects were measured, and the subjects were divided into a normal and obese group according to their BMI. The threshold of salty taste and salt preference for a semisolid dish (steamed egg dish), liquid dish (bean sprout soup), and a solid dish (raw radish salad), were estimated by sensory evaluation. Calorie intake was measured using the weighing plate method. The boys in the obese group showed significantly higher systolic and diastolic blood pressures than those in the normal, but girls did not. Furthermore, calorie intakes of the boys in the obese group were significantly higher than those in the normal group, but this was not shown in girls. On the threshold of salty taste, both boys and girls in the obese group needed higher concentration of salt than those in the normal group. The threshold of salty taste were significantly positively correlated with systolic pressure and diastolic pressure in boys. Regarding the salt preference in the steamed egg dish, bean-sprout soup, and raw radish salad, both boys and girls in the obese group preferred higher concentrations. The higher concentration they preferred, the higher the systolic and diastolic pressures were in boys, but only systolic blood pressure was higher in girls. From these results, it is evident that a nutritional education program is needed in school to help restricting middle school students salt consumption and decreasing obesity to prevent hypertension.

• Journal of Pharmaceutical Investigation
• /
• v.41 no.4
• /
• pp.239-247
• /
• 2011

Simvastatin is an inhibitor of 3-hydroxy-3-methylglutaryl-coenzyme A (HMG-CoA) reductase, which catalyzes the conversion of HMG-CoA to mevalonate, an early and rate-limiting step in the biosynthesis of cholesterol. Simvastatin has good permeability, but it also has low solubility (BCS class II), which reduces its bioavailability. To overcome this problem, a solid dispersion is formed using a spray-dryer with polymeric material carrier to potentially enhance the dissolution rate and extend drug absorption. As carriers for solid dispersion, Gelucire$^{(R)}$44/14 and Gelucire$^{(R)}$ 50/13 are semisolid excipients that greatly improve the bioavailability of poorly-soluble drugs. To avoid any toxic effects of an organic solvent, we used aqueous medium to melt Tween$^{(R)}$ 80 and distilled water. The structural behaviors of the raw materials and the solid dispersion were analyzed by differential scanning calorimetry (DSC), powder X-ray diffraction (PXRD) and scanning electron microscopy (SEM). The DSC and PXRD data indicated that the crystalline structure of simvastatin was transformed to an amorphous structure through solid dispersion. Then, solid dispersion-based tablets containing 20 mg simvastatin were prepared with excipients. Dissolution tests were performed in distilled water and artificial intestinal fluid using the USP paddle II method. Compared with that of the commercial tablet (Zocor$^{(R)}$ 20 mg), the release of simvastatin from solid dispersion based-tablet was more efficient. Although the stability study is not complete, this solid dispersion system is expected to deliver poorly water-soluble drugs with enhanced bioavailability and less toxicity.

• Microbiology and Biotechnology Letters
• /
• v.6 no.1
• /
• pp.1-8
• /
• 1978

In order to develop the processes for the production of fermented feed from cellulosic agricultural by-product, cereal straw, by th action of cellulolytic fungus, the properties of the cellulolytic enzyme produced by Trichoderma sp. KI 7-2 was studied. A higher enzyme activity was obtained in the culture added by 1％ rice or barley straw powder than in the culture of pure cellulose. The crude enzyme was prepared by precipitating from 20∼60％ saturated ammonium sulphate of the culture supernatant. The optimum conditions for the enzyme reaction were temperature of of 50$^{\circ}C$ and pH 4.2. The crude enzyme was static at 50$^{\circ}C$ for two hours and at pH between 4 and 6. These properties were adopted for the fermented feed production, and several production. Thus, several processes of semisolid culture were devicced to up grade tile fermented feed and to develop into the acceptable quality.

• Journal of Pharmaceutical Investigation
• /
• v.37 no.4
• /
• pp.211-216
• /
• 2007

The bark of Alnus japonica has been used for the treatment of fever, hemorrhage and diarrehea in oriental traditional medicine. Recently, it was revealed that the diarylheptanoids from the bark of Alnus japonica possess anti-inflammatory activity and are expected to be applicable for atopic dermatitis. In this study, oregonin, one of major active components in the bark of Alnus japonica, was developed in the form of semisolid formulations for topical delivery. Oregonin was incorporated into four ointment bases: O/W cream, W/O cream, hydrophilic ointment and lipophilic ointment. Oregonin release from all formulation prepared was evaluated. Franz cell method and immersion method were employed to characterize the release patterns of drug from each formulation based on solvent availability. O/W cream showed a better release profile than the other formulations when evaluated with Franz cell method with an order of O/W cream, hydrophilic ointment, W/O cream and lipophilic ointment. In the immersion method, hydrophilic ointment showed the greatest release rate at times 1 hour exceeding compared to other bases with an order of hydrophilic ointment, O/W cream, W/O cream and lipophilic ointment. Hydrophilicity and solvent availability of formulation seems to significantly influence the release rate of oregonin from ointment bases. In this study, we successfully characterized the oregon in ointment and found that o/w cream is a promising formulation for the topical delivery of oregonin.

• Journal of Korea Foundry Society
• /
• v.32 no.2
• /
• pp.98-103
• /
• 2012

Recently, development of Al-based alloys for high mechanical performance has been an important issue in automotive industry. The present study focused on the design of a high strength Al-based alloy for rheo-diecasting. The research was based on thermodynamic calculation and experimentals to optimize the alloy compositions. Two important considerations were carried out: i) to obtain uniform slurry with fine and globular microstructures for rheo-diecasting, ii) to be strengthend by T6 heat treatment. In order to evaluate the effect of Si content on the slurry microstructure and castability, thermodynamic calculation and fluidity test were carried out. The effects of various alloying components, such as Mg, Cu and Zn, on age hardenability were also investigated. The mechanical properties of the rheo-diecasting products using the newly developed alloy are 324MPa in tensile strength, 289MPa in yield strength, and 11.2% in elongation after T6 heat treatment.