• Journal of the Korean Society of Tobacco Science
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• v.24 no.1
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• pp.21-26
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• 2002

This study was carried out to evaluate the effect of forced fermentation on chemical and sensory properties in burley leaf tobacco. Three process steps of burley leaf tobacco(green and redried leaves produced in 2000, and aged leaves in 1998) and four grades(BlT, B2T, C1W and C2W) of leaf for every step were used in this study. The leaves were moistened by 22% moisture content, packed under 200kg/㎥ condition and stored in chamber controlled 6$0^{\circ}C$ and 90% R.H. for 7 days. Nicotine contents in three steps of burley leaf tobacco were significantly decreased by forced fermentation. Except for aged leaf, pH values of green and redried leaves were significantly lowered. Nicotine, tar and CO contents of cigarette smoke showed little difference between cigarettes containing 23%, 26% and 29% of fermented burley leaf and controlled cigarette(containing 19% of aged burley leaf). The cigarette containing 26% of the redried and fermented leaf was significantly better taste and less irritation than controlled cigarette. The results suggest that the forced fermentation may be useful to increase the rate of burley tobacco in leaf blending and to shorten the period of storage for aging.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.4
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• pp.420-427
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• 2019

The purpose of this study was to evaluate hot spring water (HSW) from Deokgu as a cosmetic ingredient in the preparation of a body lotion. The HSW was tested for its suitability as an aqueous-phase main component. Microbiological and chemical stability tests of the HSW were carried out. Microorganisms including E. coli were not detected or detected below the detection limits, and no harmful heavy metals were found. The cytotoxicity of the HSW was also considered, and its pH determined over a period of three months. Further, sensory characteristics were assessed for consumer acceptance by performing sensory tests on body lotions formulated using either Deokgu HSW or distilled water. Skin moisturization, irritation and tension reinforcement were found to be enhanced when using the HSW lotion rather than that formulated with distilled water. Taken together, the results of this study show that the use of HSW in cosmetic formulations contributes to the efficacy of these products.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.21 no.1
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• pp.84-94
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• 1995

Fragrance oil was encapsulated with B-Capsulation and Arabic gum for double Encapsulation to improve the demerits-cause the skin irritation, allergy and lack of odor fixative-. Powder fragrance was obtained from the paste phase using the method of spray dry. From the analyses (GC, IR, UV) and sensory teste, it was identified that frogrance was encapsulated in our reservoir.

• Korean Journal of Otorhinolaryngology-Head and Neck Surgery
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• v.61 no.11
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• pp.567-572
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• 2018

The sensory function of the trigeminal nerve is to provide tactile, proprioceptive, and nociceptive afference by chemical stimulation. Various physical responses of the trigeminal nerve to stimuli help to defend against harmful substances. Recently, many studies have been conducted on solitary chemoreceptor cells innervated by trigeminal nerve. Most volatile organic compounds stimulate both the olfactory and trigeminal nervous systems. In general, the trigeminal nervous system is less sensitive than the olfactory nervous system. Studies have shown that sensation of the trigeminal nerve by chemical stimulation results in inhibition of olfaction. This indicates that the olfactory and trigeminal nerves interact with each other in the central nervous system. It is important to study various noxious stimuli acting on the trigeminal nerve in modern society where environmental concerns are intensifying.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.35-42
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in burley leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3T, B1T, C1W and D3W) were stored during 24 months (May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. pH values of four grades, and Yellow(b) of A3T and BIT were also significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and that of the panel sensory attributes. The ratio of maximum change in irritation attribute was larger than that in taste attribute during aging. The calculated irritations of 18～24 months aging for A3T and B1T were significantly lower than zero-aging, while those of C1W and D3W were not significant among aging periods. The panel irritations of 12～15 months aging for four grades were low tendency. The results suggest that decrease of aging period for thin leaf from 21～24 to 12～15 months may be beneficial to save storage cost in burley tobacco.

• Journal of the Korean Society of Tobacco Science
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• v.26 no.1
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• pp.27-34
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• 2004

This study was carried out to examinate the effect of aging period on chromatic, chemical and organoleptic characteristics, and to evaluate of optimum aging period for each grade in flue-cured leaf tobacco. The leaf tobaccos were produced in 2000, and threshed, redried and packed in carton box under the current methods. Four grades of processed leaf(A3O, B1O, C1L and D3L) were stored during 24 months(May 10, 2001 to April 31, 2003) in warehouse of Chungju Leaf Tobacco Processing Factory. The leaf tobaccos were sampled at three month intervals for analysis of chromatic, chemical and organoleptic properties. Yellow(b), pH values and total sugar contents of four grades were significantly decreased during the aging. Filling values, tar, nicotine and CO contents of tobacco smoke, and puff number of cigarettes were not significantly changed during the aging. Positive correlation coefficients were significantly observed between taste and irritation of the calculated attributes from contents of volatile oil components in leaf tobacco and those of the panel sensory attributes. The ratio of maximum change in taste attribute was larger than that in irritation attribute during aging. The optimum aging periods estimated by taste for A3O, B1O, C1L and D3L were 17.8, 14.9, 10.8, and 9.8 months, respectively. The thin leaf(Primings and Cutters) undergo satisfactory aging earlier as compared to bodied leaf(Leaf and Tips). The results suggest that decrease of aging period for thin leaf from 18～21 to 9～12 months may be beneficial to save storage cost in flue-cured tobacco.

• Archives of Plastic Surgery
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• v.35 no.6
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• pp.687-691
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• 2008

Purpose: An inverted nipple presents both cosmetic and functional problems. It is a source of repeated irritation and inflammation, and interferes with nursing. In addition, its abnormal appearance may cause psychological distress. With consideration of its underlying pathophysiologic components and severity, a number of techniques have been introduced for correction of this anomaly. The diversity of techniques indicates the lack of a good, sustainable, and durable solution for this quite common problem. We report our method as an alternative solution for correcting of the inverted nipple. Methods: From August 2003 to November 2007, 273 nipples in 147 patients were treated. 126 patients had bilateral inverted nipples. Patient age at the operation ranged from 21 to 63 years(mean age, 34 years). All nipples were congenital anomaly. 45 nipples were graded as grade I, 179 nipples as II, and 49 nipples as III. In the our study, we made some modification to the classic purse-string suture: (1) twice purse-string suture: (2) excision of diamond-shaped skin at the nipple neck: (3) buried suture of the breast parenchyma at the nipple base: (4) some timely release of retraction using Bovie's electrocautery dissection at inner surface of the nipple neck. Results: The operation time averaged 15 minutes. The mean follow-up period ranged from 3 to 48 months, with an average of 8.4 months. There were no complications associated with the surgery, such as infection, hematoma, permanent sensory disturbance, or total nipple necrosis except temporary sensory loss in 9 cases, partial nipple necrosis in 7 cases, and recurred inversion in 15 cases. All patients except recurred inversion were satisfied with their results. Conclusion: We believe that our modified purse-string suture is a reliable, simple, safe, and effective method for correcting the inverted nipple.

• Journal of the Korean Society of Tobacco Science
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• v.29 no.1
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• pp.14-22
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• 2007

This study was conducted to investigate the effect of the total sugar contents on chemical, smoke and sensory properties and to estimate the desirable chemical composition contents from sensory properties in flue-cured leaf tobacco. The leaves used in the study were in 2005 and in $1997{\sim}2006$ crop year. Nicotine and total nitrogen contents, filling value, impact, irritation and bitterness were reduced with increasing the total sugar contents of B2O(leaf) and C2L(cutters), whereas tar and CO contents and puff number were increased. The desirable sugar contents estimated from the best overall tobacco taste of smoke were 25.9% in B2O and 26.9% in C2L. All of regression equations among total sugar/nicotine ratio, total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). There were no significant difference between the 4 grade(A2O, B2O, C2L, D2L) average and the whole plant(12 grade) average contents in total sugar, nicotine and total nitrogen contents. All of regression equations between the ratio of each grade content to the average content of twelve grades and stalk position[number ; from bottom(1) to top(12)] in total sugar, nicotine and total nitrogen contents were significant($p{\leqq}0.05$). The estimated desirable chemical properties which based on the best overall tobacco taste were 23.2% of total sugar, 2.39% of nicotine, 9.7 of total sugar/nicotine ratio, 2.57% of total nitrogen, 1.08 of total nitrogen/nicotine ratio in average of four grades. With decrease the total sugar content from 32.0% to 24.0%, filling value was enhanced by 14.1% in average of B2O and C2L, also tar and CO contents of smoke were decreased by 13.2% and 10.5%, respectively. These results suggest that the estimated desirable chemical composition contents may be useful to produce good leaf tobacco, and to enhance filling value and to reduce tar and CO contents of smoke in flue-cured leaf tobacco.

• The Journal of Internal Korean Medicine
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• v.25 no.1
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• pp.119-125
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• 2004

Hemiplegic migraine is a typical symptom of general migraine. With this disorder, patients at any age can have a series of unilateral paralysis that would outlast a normal headache. It can be classified into three types, such as familiar hemiplegic migraine, sporadic hemiplegic migraine and unclassifiable hemiplegic migraine. Although it is known that normal hemiplegic migraine is associated with the gene on chromosome 19, the accurate cause and effective therapeutics have not been demonstrated yet. When a patient, subjected to this study complained unilateral hemiparesis and sensory disturbance with severe migraine and dysarthria, we thought that the direct cause of this symptoms was the stress. Therefore, we approached this disorder by focusing on the psychological aspect and finally gained a good result with Chilbok-yeum which releases the psychological irritation, so we report it for the better treatment.

• Journal of the Korean Society of Tobacco Science
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• v.17 no.2
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• pp.139-148
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• 1995

This study was carried out to investigate the effects of super heated steam on the physical and chemical changes of burley cut tobacco. Total sugar, total alkaloid, ether extracts, crude ash, total nitrogen and pH for leaf chemical constituents were analyzed. Filling power and fineness index for physical properties, and carbonyl compounds, phenol compounds, amonia, pH, hydrogen cyanide nicotine, carbon monoxide, total volatile base and tar for smoke components were also analyzed. The cut tobacco treated with super heated steam showed significant decrease in total sugar and total alkaloid. The filling power of the sample treated with the super heated steam system was increased abruptly when heated at over 250℃. The fineness index showed similar tendency to that of common toast method. Super heated steam treatment slightly decreased carbonyl compounds, phenol compounds, hydrogen cyanide, nicotine, carbon monoxide and tar in the tobacco. Especially the decrease of ammonia was the most remarkable. The pH of smoke was a little different compared with that in the common toast. The sensory test results showed that, compared to the common conveyer moving system, the tobacco treated with super heated steam system brought out more roasted flavor, lowered impact, irritation, and sting, further improved aftertaste, and lowered bitterness. The super heated steam treatment method used in the studies is expected to give better filling power, mild taste and toasted odor of tobacco than that of the common method for toast treatment. Key words : burley tobacco, super heated steam, expansion, toast.