• The Journal of the Korea Contents Association
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• v.21 no.4
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• pp.60-66
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• 2021

Various insects live around us. Nowadays, insects are raised as a hobby at home or medicinal insects are bred in large quantities for commercial purposes. In addition, various studies have been conducted to understand the various growth characteristics of insects. In the laboratory, environmental factors were changed to do that, but only the growth characteristics could be analyzed. However, it is almost not easy to measure the skin temperature or body temperature basically needed to reveal the growth characteristics in the case of insects. In particular, the results of experiments on the skin temperature of winged insects are very insufficient. In this study, the skin temperature of insects was photographed and measured for bees and butterflies living in natural conditions under various biological activity conditions such as at rest and during flight using a thermal imaging camera, a non-contact temperature measurement method. Through quantitative analysis of the experimental results, the relationship between the biological activity characteristics of each insect and the skin temperature resulting from such biological activity was investigated. In addition, it was confirmed that honeybees maintained different skin temperatures for three important activities, such as flying, honey collection, and relocation, and that the butterflies performed a warm-up stage for flight similar to the characteristics of moths.

• Journal of Applied Biological Chemistry
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• v.54 no.3
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• pp.184-189
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• 2011

Polysaccharide (PS) was fractionated from hot-water extract of Artemisia iwayomogi Kitamura stems. PS showed considerably higher hydroxyl radical scavenging activity than caffeic acid and glutathione. PS showed lower superoxide anion radical scavenging activity than hydroquinone and ascorbic acid. The scavenging activity of PS on the reactive oxygen species (ROS) induced by human neutrophils with zymosan was determined by the lucigenin-enhanced chemiluminescence assay. The scavenging effect of the PS on ROS as determined by the chemiluminescence assay was about 2-fold stronger than that of ascorbic acid at the same concentration. PS significantly decreased protein carbonyl and malonaldehyde contents in UVB irradiated skin homogenates, which was comparable to glutathione at the same concentration. This result suggested that PS derived from A. iwayomogi Kitamura stems may be a potent candidate as functional compound for the protection on UVB induced skin damage in cosmetics.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.4
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• pp.693-697
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• 1998

The influence of flavonols from onion skin on xanthine oxidase was investigated. Methanol extract was showed 12.8% of yield, 661.3mg% of flavonoids contents and 88.7% of inhibitory effect on xanthine oxidase F1 and F2 fractions were obtained from the methanol extract by ODS and Sephadex LH-20 chromatography. F1 and F2 fractions flavonols(3-OH free) identified by UV/visible spectroscopy. Inhibitory effect of F1 and F2 on xanthine oxidase were increased with increasing concentration. IC50s of F1 and F2 were 0.95$\mu\textrm{g}$ and 0.67$\mu\textrm{g}$, respectively. To confirm the specificity of F1 and F2 against xanthine oxidase, albumin was added to the reaction mixture. The inhibition of F1 and F2 may be due to specific binding to xanthine oxidase. The modes of their inhibitions were of mixed type with respect to xanthine as a substrate.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.8
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• pp.1475-1483
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• 2001

The purpose of this study was to determine the physiological responses and subjective sensation according to fiber content of socks. Six female students participated in the wear trial test which was conducted in controled environmental chamber with 26${\pm}$1$^{\circ}C$ and 60${\times}$3%. R.H.SAS program was used for statistical analysis. The results of this study were as follows. Mean skin temperature was significantly different among three different socks. AWNP socks had the highest mean skin temperature and instep temperature. Also relative humidity in the microclimate of socks as well as heart rate were influenced by fiber content of socks, However, test of subjective sensation such as thermal, humid, comfort sensation showed that there was no significant difference among three different socks thermal sensation during the exercise and recovery period.

• Food Science of Animal Resources
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• v.35 no.1
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• pp.19-26
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• 2015

This study aimed to investigate the effects of various mixtures of the chicken skin and wheat fiber on the properties of chicken nuggets. Two skin and fiber mixtures (SFM) were prepared using the following formulations; SFM-1: chicken skin (50%), wheat fiber (20%), and ice (30%); and SFM-2: chicken skin (30%), wheat fiber (20%), and ice (50%). Chicken nugget samples were prepared by adding the following amounts of either SFM-1 or SFM-2: 0%, 2.5%, 5%, 7.5%, and 10%. The water content for samples formulated with SFM-1 or SFM-2 was higher than in the control (p<0.05), and increased with increasing the concentrations of SFM-1 and SFM-2. The addition of SFM-1 and SFM-2 had no significant effect on the pH of the samples. The lightness value of uncooked chicken nuggets was higher than that of cooked chicken nuggets for all the samples tested. Chicken nuggets formulated with SFM-1 and SFM-2 displayed higher cooking yields than the control sample. The hardness of the control sample was also lower than the samples containing SFM-1 and SFM-2. The sensory evaluation showed no significant differences between the control and the samples containing SFM. Therefore, the incorporation of a chicken skin and wheat fiber mixture improved the quality of chicken nuggets.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.203-212
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• 2009

The aim of this study was to evaluate the effect of kimchi powder levels (0, 1, 2, and 3%) and pork skin (5%) on the quality characteristics of liver sausages. The additions of the kimchi powder and pork skin improved the color, cooking yield, and sensory properties of the sausages. The addition of the pork skin and increasing concentrations of the kimchi powder significantly increased cooking yields. The moisture and protein contents of the sausages made with kimchi powder and pork skin were higher than those of the control (p<0.05). Due to the low pH of the kimchi powder, the pH values of the batter and sausages with added kimchi powder were lower than those of the treatment without kimchi powder (p<0.05). The control had the lowest hardness, gumminess, and chewiness values (p<0.05). For the sensory attributes of the samples, color, flavor, juiciness, and overall acceptability were higher in the treatments made with kimchi powder than in the treatments without kimchi powder, in which the treatment with 2% kimchi powder had the highest overall acceptability (p<0.05). In conclusion, the additions of kimchi powder and pork skin improved the quality characteristics of liver sausages.

• Design Convergence Study
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• v.14 no.5
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• pp.87-102
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• 2015

Today, our digital media environments are shifting from a new biological paradigm that can be characterized by "personalization", "interaction", and "kinesis." According to this paradigm shift, the change of media skin is needed, which plays an important role on our urban environments. Thus, this research aims to propose a new media skin that supports user participation based on a new digital media paradigm. For this study, we begin by extracting the essential factors from the characteristics with personalization, interaction, and kinesis through exploring the theories related to the new digital media paradigm. Based on the extracted factors, we investigated the limitation of emerging media skins and proposed a new media skin in order to overcome it. The module-based media skin proposed in this study enables users to quickly and easily design and arrange their own form that they want and display diverse contents through intelligent interaction between modules. This research contributes to providing the framework for guiding designers when they design their media skins.

• Journal of the Korean Society of Food Culture
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• v.38 no.6
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• pp.442-455
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• 2023

This study investigated the effects of pectinase treatment and skin contact time on the quality characteristics of Dae-hong peach wine. Wine was produced with variations in enzyme treatment and skin contact time (1 hour, 2 hours, 1 day, 2 days, and until the completion of fermentation). Enzyme treatment increased the production yield by 6%, as well as ethanol and redness levels, compared to the non-treated control. Volatile components were higher when the skin contact time was 2 hours or 1 day. Results were compared according to enzyme treatment and skin contact time and found to be influenced by methanol and 3-methyl-1-butanol. Enzyme treatment effectively enhanced yields and volatile compound contents. However, skin contact should be concluded a day before 1 day to ensure compliance with methanol legislative requirements. Therefore, our findings show that enzymatic treatment with shorter skin contact time preserves the distinctive characteristics of Dae-hong peaches and ensures the production of safe and flavorful wine.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.413-420
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• 2015

The skin is one of the largest organs in our body and participates in many of the human organism's physiological and pathological events. Skin function were known for self-maintenance and self-repair, mechanical and chemical stress protection, protection against UV and environmental pathogenic micro-organisms, production of vitamin D, and social and psychological function through the physical aspect. The aim of this study was to evaluate the variation of biophysical parameters and to find relation with skin biomarkers in different anatomical site and age in Korean women. About 70 healthy volunteers in age range 20 to 49 were participated in this test. Test areas were the forearms and the cheek. Investigation to determine biophysical parameters on human skin, was carried out using various non-invasive methods. For analysis to skin biomarkers, we studied to examine various biomarkers for the quantitative determination of cortisol, fibronectin, keratin-1, 10, and 11, involucrin, and keratin-6 in human face and forearm. And we measured to skin biophysical parameters for skin anatomical site and age difference with non-invasive methods. As results of measuring site, some parameters were have following significant difference, stratum corneum hydration, trans epidermal water loss and skin color (L and a value). As results of age difference, skin colors were had only significant difference with age. For cortisol, keratin-6, fibronectin, keratin-1, 10, 11 contents, there were no significant difference in age and site. However, involucrin level in the cheeks were the highest for age group 30 ~ 39 compared to other age groups. These results suggest that in individual skin condition may explain detailed skin state variation.

• Journal of Korea Entertainment Industry Association
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• v.15 no.7
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• pp.271-280
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• 2021

The purpose of this study was to conduct a subjective and objective evaluation to verify the improvements in acne skin conditions followed by the use of foam cleanser, skin toner, and a facial pack that contains bamboo vinegar. The research targets are 20 male and female high school students in Gwangju and Jeolla regions with acne skin of grade II and above based on the Korean Acne Grading System (KAGS). For the experiment, the subjects were classified between an experimental group with 10 subjects who used bamboo vinegar foam cleanser, skin toner, and facial pack and a control group with 10 subjects who used foam cleanser, skin toner, and facial pack without bamboo vinegar, and the subjects had to use the foam cleanser, skin toner, and facial pack for 12 weeks. In the case of skin improvement effects founded upon the objective measurement values, the experimental group showed a greater improvement for reducing the pores in the forehead, nose ridge, and left cheek (p<.001) compared to the control group, and the experiment group had higher satisfaction overall even for the skin improvement effects based on the subjective evaluation tool (p<.05, p<.001). The overall values of the satisfaction of the cosmetics showed that the experiment group had higher values (p<.01, p<.001) compared to the control group for the foam cleanser, skin toner, and facial pack, and there were statistically significant differences for usability in details (p<.01, p<.001). In conclusion, it was proven that bamboo vinegar is an effective natural cosmetic product material to improve acne skin conditions.