• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.1
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• pp.67-74
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• 2023

In this study, for a natural cosmetics market, we sought to explore alternatives that can replace polyvinyl alcohol (PVA) of peel-off packs. A peel-off type pack was prepared by combining pullulan, a water-soluble polysaccharide, and other polysaccharides (sodium hyaluronate, cellulose gum, hydroxyethyl cellulose, sodium alginate, corn starch), and the pH, viscosity, and stability against temperature of each peel-off type pack were confirmed. The thickness and tensile strength of the manufactured film were measured for comparison with the PVA peel-off type pack, and applicability, drying speed, and removal degree were measured. Among them, the pullulan-sodium hyaluronate peel-off type pack showed excellent film formation ability to replace the peel-off type pack containing PVA with 5.12% thin film thickness and 4.23% high film tensile strength. When applied to actual skin, the degree of spread of the pack, the usability that can be uniformly applied, and the formation and removal strength of the film when removed after drying were also similar to the peel-off type pack containing PVA. Therefore, it was confirmed that the film formed of pullulan-sodium hyaluronate showed enough physical properties to replace the PVA of the peel-off type pack as a natural peel-off type pack.

• Restorative Dentistry and Endodontics
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• v.27 no.2
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• pp.142-149
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• 2002

Low-viscosity composite resins may produce better sealed margins than stiffer compositions (KempScholte and Davidson, 1988: Crim, 1989). Plowable composites have been recommended for use in Class V cavities but it is also controversial because of its high rates of shrinkage. On the other hand, in the study comparing elastic moduli and leakage, the microfill had the least leakage (Rundle et at. 1997) Furthermore, in the 1996 survey of the Reality Editorial Team, microfills were the clear choice for abfraction lesions. The purpose of this study was to evaluate the microleakage of 6 compostite resins (2 hybrids, 2 microfills, and 2 flowable composites) with and without load cycling. Notch-shaped Class V cavities were prepared on buccal surface of 180 extracted human upper premolars on cementum margin. The teeth were randomly divided into non-load cycling group (group 1) and load cycling group (group 2) of 90 teeth each. The experimental teeth of each group were randomly divided into 6 subgroups of 15 samples. All preparations were etched, and Single bond was applied. Preparations were restored with the following materials (n=15) : hybrid composite resin [Z250(3M Dental Products Inc. St. Paul, USA), Denfil(Vericom, Ahnyang, Korea)], microfill [Heliomolar RO(Vivadent, Schaan, Liechtenstein), Micronew(Bisco Inc. Schaumburg, IL, USA)], and flowable composite［AeliteFlo(Bisco Inc. Schaumburg, IL, USA), Revolution(Kerr Corp. Orange, CA, USA)]. Teeth of group 2 were subjected to occlusal load (100N for 50,000 cycles) using chewing simulator(MTS 858 Mini Bionix II system, MTS Systems Corp. Minn. USA). All samples were coated with nail polish 1mm short of the restoration, placed in 2％ methylene blue for 24 hours, and sectioned with a diamond wheel. Enamel and dentin/cementum margins were analyzed for microleakage on a sclale of 0 (no leakage) to 3 (3/3 of wall). Results were statistically analyzed by Kruscal-Wallis One way analysis, Mann-Whitney U-test, and Student-Newmann-Keuls method. (p = 0.05) Results : 1. There was significantly less microleage in enamel margins than dentinal margins of all groups (p＜0.05) 2. There was no significant between six composite resin in enamel margin of group 1. 3. In dentin margin of group 1, flowable composite had more microleakage than others but not of significant differences. 4. there was no significant difference between six composite resin in enamel margin of group 2. 5. In dentin margin of group 2, the microleakage were R＞A =H=M＞D＞Z. But there was no significant differences. 6. In enamel margins, load cycling did not affect the marginal microleakage in significant degree. 7. In enamel margins, load cycling did affect the marginal microleakage only in Revolution. (p＜0.05).

• Korean journal of food and cookery science
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• v.24 no.1
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• pp.68-75
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• 2008

The aim of this study was to evaluate the quality characteristics and antioxidant activity of yogurt containing spirulina. Yogurt base was prepared from skim milk added with $0.25{\sim}1%(w/v)$ spirulina powder and fermented with lactic acid bacteria (S. thermophilus : L. bulgaricus = 1 : 1) at $40^{\circ}C$ for 12 hr. Kiwi puree and oligosaccharides were then added. The addition of 1% spirulina powder stimulated the growth of lactic acid bacteria, which showed the highest viable cell count ($3.4{\times}10^9$ CFU/mL), and increased the titratable acidity (1.10%). The viscosity range of the yogurt was 6,000 to 9,000 cP, and the sugar content of the yogurt was around 18 $^{\circ}Brix$. The antioxidant activities were determined using the DPPH method, and the hydroxyl radical scavenging activity of the yogurt containing spirulina was higher than that of the control. The sensory evaluation scores for appearance, odor, taste, overall acceptability and buying intention were higher in the yogurt containing 0.25% spirulina than in the other groups. The amount of macronutrients in the yogurt containing spirulina was higher than that in the control. In addition, the amounts of micronutrients in the yogurt containing spirulina was significantly increased. According to these results, the optimum concentration of spirulina powder is around 0.25%.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.55 no.2
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• pp.177-186
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• 2010

This study was carried out to compare the physicochemical characteristics and preference as a sensory quality of Sogokju (Korean traditional rice wine) from waxy rice varieties. The protein and moisture contents of milled waxy rice varieties were ranged 6.9~7.2% and 12.1~ 12.6%, respectively. Nunbora had the largest grain size. In pasting properties, Hangangchalbyeo had the highest peak, trough and final viscosities, and Dongjinchalbyeo had the lowest viscosity curve. These differences suppose to be caused by the amylopectin(AP) structure: Dongjinchalbyeo has the largest short AP chains (degree of polymerization (DP) 6-12) and the smallest middle AP chains (DP 13-24) in 9 waxy rice varieties, while Hangangchalbyeo has the smallest short AP chains and the largest middle AP chains. The alcohol contents of Sogokju brewed from 9 waxy rice varieties were 17.6～19.9%. The brix degree were ranged $20.5{\sim}23.9^{\circ}Bx$. The organic acid of Sogokju consisted mainly of succinic acid, and the free sugar of it consisted mostly of glucose. The sensory evaluation showed the highest palatability at the Sogokju from Baegseolchalbyeo. The palatability was positively correlated with the brix degree, the glucose content, and the turbidity, and negatively correlated with the production yield of Sogokju.