• Journal of the Korean Applied Science and Technology
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• v.33 no.1
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• pp.1-12
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• 2016

This study is to make the liquid crystalline structure using sucrose distearate (Sucro-DS) emulsifier to create the hydrophilic type oil-in-water (O/W) emulsion, the droplets of the emulsion having a structure of a multi-lamellar structure. We have studied the physicochemical properties of Sucro-DS using those techniques. And it has been studied in the emulsion performance. In order to form the liquid crystalline structure applying 3 wt% of Sucro-DS, 5 wt% of glycerin, 5 wt% of squalane, 5 wt% of capric/caprylic triglyceride, 3wt% of cetostearyl alcohol, 1wt% of glyceryl mono-stearate, 78 wt% of pure water in mixture having the lamellar structure of stable multi-layer system was found to formed. By applying them, they were described how to create an unstable active material encapsulated cream. Further, the moisturizing cream was studied using this technique. It reported the results to the skin improvement effect by the human clinical trials. The pH range to produce a stable liquid crystal phase using a Sucro-DS was maintained in 5.2~7.5. In order to increase the stability of the liquid crystal, it was when behenyl alcohol containing 3 wt%, the hardness at this time was 13 kg/mm,min. Viscosity of the same amount was 25,000mPas/min. After a test for the effects of the emulsions, the concentration of 6 wt% Sucro-DS is that was appropriate, the particle size of the liquid crystal was 4~6mm. It was observed through a microscope analysis, reliability of the liquid crystal changes for 3 months was found to get stable at each $4^{\circ}C$, $25^{\circ}C$ and $45^{\circ}C$. In clinical trial test, before applying a moisturizing effect it was $13.4{\pm}7%$. Moisturizing cream liquid crystal was not formed in $14.5{\pm}5%$. Therefore, applying than ever before could see the moisture about 8.2% was improved. On the other hand, it was the moisturizing effect of the liquid cream is $19.2{\pm}7%$. The results showed that 43.3% improvement than that previously used. Applications fields, Sucro-DS emulsifier used liquid cream, lotion, eye cream and a variety of formulations can be developed, as well as the cosmetics industry is expected to be wide fields in the application of the external preparation for skin emulsion technology in the pharmaceutical industry and pharmaceutical industry.

• Journal of Pharmaceutical Investigation
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• v.39 no.3
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• pp.185-199
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• 2009

Using a strain-controlled rheometer [Advanced Rheometric Expansion System (ARES)], the steady shear flow properties and the dynamic viscoelastic properties of $Antiphlamine-S^{(R)}$ lotion have been measured at $20^{\circ}C$ (storage temperature) and $37^{\circ}C$ (body temperature). In this article, the temperature dependence of the linear viscoelastic behavior was firstly reported from the experimental data obtained from a temperature-sweep test. The steady shear flow behavior was secondly reported and then the effect of shear rate on this behavior was discussed in detail. In addition, several inelastic-viscoplastic flow models including a yield stress parameter were employed to make a quantitative evaluation of the steady shear flow behavior, and then the applicability of these models was examined by calculating the various material parameters. The angular frequency dependence of the linear viscoelastic behavior was nextly explained and quantitatively predicted using a fractional derivative model. Finally, the strain amplitude dependence of the dynamic viscoelastic behavior was discussed in full to elucidate a nonlinear rheological behavior in large amplitude oscillatory shear flow fields. Main findings obtained from this study can be summarized as follows : (1) The linear viscoelastic behavior is almostly independent of temperature over a temperature range of $15{\sim}40^{circ}C$. (2) The steady shear viscosity is sharply decreased as an increase in shear rate, demonstrating a pronounced Non-Newtonian shear-thinning flow behavior. (3) The shear stress tends to approach a limiting constant value as a decrease in shear rate, exhibiting an existence of a yield stress. (4) The Herschel-Bulkley, Mizrahi-Berk and Heinz-Casson models are all applicable and have an equivalent validity to quantitatively describe the steady shear flow behavior of $Antiphlamine-S^{(R)}$ lotion whereas both the Bingham and Casson models do not give a good applicability. (5) In small amplitude oscillatory shear flow fields, the storage modulus is always greater than the loss modulus over an entire range of angular frequencies tested and both moduli show a slight dependence on angular frequency. This means that the linear viscoelastic behavior of $Antiphlamine-S^{(R)}$ lotion is dominated by an elastic nature rather than a viscous feature and that a gel-like structure is present in this system. (6) In large amplitude oscillatory shear flow fields, the storage modulus shows a nonlinear strain-thinning behavior at strain amplitude range larger than 10 % while the loss modulus exhibits a weak strain-overshoot behavior up to a strain amplitude of 50 % beyond which followed by a decrease in loss modulus with an increase in strain amplitude. (7) At sufficiently large strain amplitude range (${\gamma}_0$>100 %), the loss modulus is found to be greater than the storage modulus, indicating that a viscous property becomes superior to an elastic character in large shear deformations.

• Culinary science and hospitality research
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• v.21 no.6
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• pp.218-228
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• 2015

In this study, the physicochemical characteristics of rice sourdough fermented with Omija extract were investigated. Rice sourdough was made with a 3 stage fermentation process. pH & total titratable acidity, numbers of yeast and lactic acid bacteria, and dough expansion rate were measured. In addition, an RVA was employed to study the pasting properties of rice sourdough. There was a significant (p<0.05) change in both the pH of rice sourdough, which decreased from 5.08 to 3.98, and total titratable acidity, which increased from 0.20 to 0.57 (0.1N NaOH mL), as fermentation time increased. The amount of yeast and lactic acid bacteria significantly increased from 6.73 to 7.65 log CFU/g, 6.93 to 7.65 log CFU/g, respectively(p<0.05). The expansion rate of rice sourdough fermented with Omija extract was higher than rice sourdough fermented without Omija extract. The initial pasting temperatures of rice sourdough fermented with Omija extract were decreased from $91.3^{\circ}C$ to 85.6. The final viscosity and setbacks decreased as fermentation time increased. These results suggest that Omija extract has a beneficial effect on increasing the expansion rate of rice sourdough as a substitute for wheat flour.

• Korean Chemical Engineering Research
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• v.54 no.1
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• pp.120-126
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• 2016

Eco-friendly acrylic resin/clay nanocomposites containing pristine montmorillonite (PM) or modified clays (30B and 25A) were prepared from acrylic and styrenic monomers using non-aqueous dispersion (NAD) polymerization. Effect of nanoclays on physical properties of polymerization product and resulting nanocomposites was investigated. In view of NAD particle stability, addition of nanoclay at the beginning of polymerization is proved to be good. Results of gel fraction, acid value and viscosity of the NAD product showed that nanocomposites containing clay 25A showed better physical properties than the ones with other clays. GPC results exhibit the increase in molecular weight and decrease in polydispersity index for the 25A nanocomposite. Increase in layer distance confirmed from XRD analysis showed good dispersion of 25A in the nanocomposite. Thermal and dynamic mechanical analysis showed that highest glass transition temperature and storage modulus for 25A nanocomposites. These results indicate that 25A nanoclay gives the best properties in the process of non-aqueous dispersion polymerization of acrylic resin/nanoclay nanocomposites.

• Journal of Adhesion and Interface
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• v.11 no.4
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• pp.149-154
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• 2010

Interfacial evaluation was investigated for single-carbon fiber/phenolic and carbon nanotube (CNT)-phenolic composites by micromechanical technique and electrical resistance measurement combined with wettability test. Compressive strength of pure phenol and CNT-phenolic composites were compared using Broutman specimen. The contact resistance of CNT-phenolic composites was obtained using a gradient specimen by two and four-point methods. Surface energies and wettability by dynamic contact angle measurement were measured using Wilhelmy plate technique. Since hydrophobic domains are formed as heterogeneous microstructure of CNT in the surface, the dynamic contact angle exhibited more than $90^{\circ}$. CNT-phenolic composites exhibited a higher apparent modulus than neat phenolic case due to better stress transferring effect. Work of adhesion, $W_a$ between single-carbon fiber and CNT-phenolic composites exhibited higher than neat phenolic resin due to the enhanced viscosity by CNT addition. It was consistent with micro-failure patterns in microdroplet test.

• Korean Journal of Digital Imaging in Medicine
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• v.15 no.2
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• pp.63-68
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• 2013

Purpose : The relaxation times of tissue in MRI depend on strength of magnetic field, morphology of nuclear, viscosity, size of molecules and temperature. This study intended to analyze quantitatively that materials' temperatures have effects on T1 and T2 relaxation times without changing of other conditions. Materials and Methods : The equipment was used MAGNETOM SKYRA of 3.0T(SIEMENS, Erlagen, Germany), 32 channel spine coil and Gd-DTPA water concentration phantom. To find out T1 relaxation time, Inversion Recovery Spin Echo sequences were used at 50, 400, 1100, 2500 ms of TI. To find out T2 relaxation time, Multi Echo Spin Echo sequences were used at 30, 60, 90, 120, 150, 180, 210, 240, 270 ms of TE. This experiment was scanned with 5 steps from 25 to $45^{\circ}C$. next, using MRmap(Messroghli, BMC Medical Imaging, 2012) T1 and T2 relaxation times were mapped. on the Piview STAR v5.0(Infinitt, Seoul, Korea) 5 steps were measured as the same ROI, and then mean values were calculated. Correlation between the temperatures and relaxation times were analyzed by SPSS(version 17.0, Chicago, IL, USA). Results : According to increase of temperatures, T1 relaxation times were $214.39{\pm}0.25$, $236.02{\pm}0.87$, $267.47{\pm}0.48$, $299.44{\pm}0.64$, $330.19{\pm}1.72$ ms. T2 relaxation times were $180.17{\pm}0.27$, $197.17{\pm}0.44$, $217.92{\pm}0.39$, $239.89{\pm}0.53$, $257.40{\pm}1.77$ ms. With the correlation analysis, the correlation coefficients of T1 and T2 relaxation times were statistically significant at 0.998 and 0.999 (p< 0.05). Conclusion : T1 and T2 relaxation times are increased as temperature of tissue goes up. In conclusion, we suggest to recognize errors of relaxation time caused local temperature's differences, and consider external factors as well in the quantitative analysis of relaxation time or clinical tests.

• Journal of the Korean Society of Food Science and Nutrition
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• v.40 no.12
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• pp.1668-1674
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• 2011

We investigated the physical characteristics and changes in the functional components of red pepper paste, or gochujang, during fermentation at $20^{\circ}C$ for 90 days with different amounts of sweet persimmon powder. The viscosity of the paste decreased a little with increasing fermentation time. There was no significant difference (p<0.05) in all the treatments during fermentation. The L value, a value, and b value showed a tendency to gradually decrease with increasing fermentation time. And the samples with sweet persimmon powder showed a lower values compared to the control during fermentation. The phenolic compound content of the paste with sweet persimmon powder ranged from 13.72 mg% to 16.13 mg% at an early stage of fermentation, showing a significantly higher value (p<0.05) when increasing the amount of the powder. The content was in the range of 13.72~16.09 mg% on the 90th day in the final stage of fermentation, showing no significant difference (p<0.05) compared to those content at an initial stage of fermentation. The carotenoid content showed significantly higher values (p<0.05) when increasing the amount of sweet persimmon powder. In conclusion, sweet persimmon powder in the red pepper paste would gives a more functional effect which could be from bioactive components, such as phenolic compounds and carotenoids. But, it did not positively affect the color of the red pepper paste.

• Food Science and Preservation
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• v.20 no.6
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• pp.784-790
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• 2013

The quality characteristics of Campbell grape juice with different extraction processes (AE; autoclave extraction, HWE: hot water extraction, and EE: enzyme extraction) were investigated. The juice yields of the AE, HWE, and EE juices were 79.8%, 82.3% and 92.6%, respectively. The titratable acidity and soluble solids of the EE juice were significantly higher than those of the other extracts. There was no significant difference in the $L^*$ values of the juices, but the $a^*$ and $b^*$ values of the EE juice were higher than those of the other extracts. The viscosity of the HWE and EE juices was higher than that of the AE juice. The major free sugars in the grape juice were identified as glucose and fructose, and the highest organic acid content was found in the EE juice. The total polyphenol content of the EE juice was 55.7 mg% and was higher than those of the AE and HWE juices, which were 31.3 mg% and 39.5 mg%, respectively. Especially, the anthocyanin content of the EE juice was 22.1 mg%, which was two to four times higher than those of the AE and HWE juices, which were 4.5 mg% and 10.5 mg%, respectively. The EE juice showed the highest antioxidant effect, measured from the DPPH free radical scavenging activity and reducing power. In conclusion, we suggest that the enzyme treatment in the grape extraction was more effective than the autoclave and hot water methods.

• Korean Journal of Agricultural Science
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• v.26 no.1
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• pp.77-83
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• 1999

The populations of microorganisms adhered on rice straws which had been ricked in the fields around Chungchong areas during the winter season from February to March in 1998 were investigated. The number of mesophilic bacteria including bacilli was generally high in the middle part of straw. And it appeared to be higher in the samples from rural areas than those from suburb. Thermophilic bacteria and actinomycetes were rarely to be detected in most samples. Coliform bacteria were detected in a few samples which collected from Kwanpyong-dong of Taejon-city, Jangpyong-meun and Jungsan-meun of Chongyang-koon, indicating that these areas were contaminated by sewage and livestock wastes. Following the fermentation of Chungkukgang employed the middle parts of straws from Mok-meun of Chongyang-koon as a source of microbial inoculum, qualities of the fermented products such as amino-nitrogen content, viscosity and protease activity, were examined: the application of rice straws resulted in better qualities of the fermented products when compared to the control, however the methods of application appeared to have little or no effect on the quality.

• Korean Chemical Engineering Research
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• v.49 no.3
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• pp.342-347
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• 2011

The effects of compatibilizers on the mechanical and rheological properties of PP/PCL and TPO/PCL blends have been studied. The thermoplastic polyolefin (TPO) consists of PP (80 wt%), EPDM (15 wt%) and Talc (5 wt%). Maleic anhydride grafted polypropylene (PP-g-MAH) and maleic anhydride grafted styrene-(ethylene-co-butene)-styrene copolymer (SEBS-g-MAH) were used as compatibilizers. In mechanical properties of PP/PCL and TPO/PCL blends, tensile strength was increased when PP-g-MAH was used as a compatibilizer, and impact strength was increased when SEBS-g-MAH was used as a compatibilizer. From the results of SEM morphology of PP/PCL blend, PCL droplet size was decreased by the addition of PP-g-MAH. From the results of rheological property, complex viscosity of the PP/PCL and TPO/PCL blends did not change appreciably when the compatibilizers were added. From the results of mechanical, morphological and rheological properties of the blends, PP-g-MAH acted as a compatibilizer to increase the tensile strength of the PP/PCL and TPO/PCL blends. While SEBS-g-MAH acted as a impact modifier to increase the impact strength of the PP/PCL and TPO/PCL blends.