• Journal of Pharmaceutical Investigation
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• v.32 no.4
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• pp.291-297
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• 2002

For preventing and curing the stretching mark, TECA Niosome/W/O system creams were formulated using Titrated Extract of Centella Asiatica (TECA) which is well known for its excellent wound healing effect. The lipid-water partition coefficients and the stabilities of TECA were evaluated and TECA Niosome/W/O system (TECA N/W/O) creams were prepared with different concentrations of cetyl alcohol and ceramide. TECA N/W/O cream was evaluated with respect to their rheological properties, permeation through excised skin of hairless mouse and in vitro and in vivo accumulation in the skin of hairless mouse. In addition, dermal thicknesses of hairless mouse skins were determined following the in vivo application of TECA N/W/O cream and control cream. TECA N/W/O creams showed pseudoplastic flow and hysteresis loop. The permeation of TECA from formulations through excised skin of hairless mouse did not observed. Amount of accumulated drug in the excised skin of hairless mouse was deσeased with an increase in the concentration of cetyl alcohol and showed no relationship with concentration of ceramide. Amount of accumulated drug in formulation A-3 was higher than in niosome suspension and other formulations. In in vivo experiment, amount of accumulated drug in formulation A-2 and A-3 was much higher than that of niosome suspension. Being treated with the N/W/O cream for 8 weeks, the dermal thickness of hairless mouse skin was increased 3.2 times than that of 16 weeks-control group.

• Applied Chemistry for Engineering
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• v.26 no.6
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• pp.666-673
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• 2015

In this paper the selective reduction catalyst (SCR) for controlling the NOx at high temperature range was studied. XRD and FT-IR BET analysis was also performed to determine the structural properties and adsorption/desorption characteristics of the catalyst. In the case of anatase $TiO_2$ support, a negligible NOx conversion was observed, but the $W/TiO_2$ catalyst made using W as a active metal showed an excellent ability to remove NOx. In particular, the $W/TiO_2$ exhibited a rapid increase in the catalytic activity due to the presence of W for the NOx conversion compared to that of using the pure $TiO_2$ at a high temperature range over $400^{\circ}C$. In addition, the phenomenon of reduced reaction activity due to the heat shock for a long time was found to be suppressed.

• Korean Journal of Poultry Science
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• v.46 no.4
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• pp.287-296
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• 2019

Avian sex determination system involves the male ZZ and female ZW chromosomes. However, very few studies are reported the expression, functional role and importance of genes on the W chromosome because of its small and highly heterochromatic genomic regions. Recent studies demonstrated that the W chromosome may have critical roles in physiology, sex determination and subsequent sexual differentiation in chickens. Therefore, gene annotation, including describing the expression and function of genes in the chicken W chromosome, is needed. In this study, we have searched the W chromosome of chickens and selected a total of 36 genes to evaluated their specific expression in the testis and ovary at various developmental stages such as embryonic day 6 (E6), hatch and adult. Interestingly, out of 36 genes in chicken W chromosome, we have found seven female-specific expression at E6.5 day, indicating that they are functionally related to female chicken gonadal differentiation. In addition, we have identified the stage specific gene expression from the sex specific genes. Furthermore, we analyzed the relative location of genes in the chicken W chromosome. Collectively, these results will contribute molecular insights into the sexual determination, differentiation and female development based on the W chromosome.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.30 no.1
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• pp.33-39
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• 2020

Lightweight geopolymers were fabricated by using fused slag from integrated gasification combined cycle as a law material and Si sludge from silicon wafer process as a bloating material for the purpose of replacing autoclaved lightweight concrete (ALC). Density and compressive strength of geopolymers were measured and compared with the properties of ALC according to the variation of mol concentration of alkaline activator, W/S ratio, addition of fibers, and addition of polystyrene and the possibility of replacing ALC panel was estimated through the comparisons. Although the geopolymer satisfying the standard of ALC panel was not made by controlling mol concentration and W/S ratio, addition of inserts such as fibers and polystyrene insert was tried to overcome the obstacle of enhancing properties. Geopolymers cannot satisfying the standard of ALC panel by adding carbon or glass fibers; however, adding fibers can be suggested as one of the methods enhancing compressive strength because the compressive strength of the specimen containing 0.3 wt.% glass fibers was increased by 3 times. The maximum addition of polystyrene insert was turned out to be 50 vol.% and the properties of geopolymers varied by the method of insertion. When using single polystyrene insert, compressive strength was 17.8 MPa and density was 0.996 g/㎤ which were similar values to the standard of ALC panel. If the difficulties of reproductivity of production and insertion method of inserts were overcome through the future research, the geopolymers containing polystyrene inserts could possibly replace ALC panel.

• Food Science and Preservation
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• v.14 no.4
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• pp.369-377
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• 2007

This study investigated the effect of ginseng products on the baking properties of white breads. Flour was substituted by ginseng products (ginseng at levels 2, 4, 6, and 8%, all w/w, of flour levels). Both ginseng powder (GP) and red ginseng powder (RGP) were used. Similarly, red ginseng extract (RGE) was substituted at levels of 1, 2, 3, and 4% (all w/w) of flour. The physical properties of each dough were assessed using farinograms, extensograms, and amylograms. Water absorption increased as the proportions of ginseng products rose. The dough surface areas and R/E (resistance/extensibility) values decreased, as did peak viscosities, at the proportions of ginseng products increased. The pH values during fermentation decreased as the proportions of ginseng products increased. The fermentation power of dough with GP was lower than that of control, and higher than that of dough with RGP or RGE, but the addition of ginseng products beyond certain levels weakened the gas retention power: The specific loaf volumes of breads with 2% GP were the highest at 5.41 mL/g. In breads with RGE, the specificloaf volume increased from 5.52 mL/g to 5.82 mL/g as RGE levels rose from 0% to 4%. Hardness increased with rising GP and RGP levels in breads with GP and RGP, but decreased with RGE levels in breads with RGE. The moisture contents of breads during storage tended to be higher than control in breads with ginseng products. Lightness increased with addition of GP and decreased upon addition of RGP or RGE, while redness and yellowness increased after addition of any ginseng products. In sensory evaluation tests, the sensory scores for texture, color, mouth feel, and overall acceptability, were high, when any ginseng product (GP, RGP or RGE) was present at 2%. Of these breads, the bread with 2% RGE attained the highest sensory score.

• Journal of the Microelectronics and Packaging Society
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• v.24 no.2
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• pp.11-15
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• 2017

As the heat dissipation problem is increased in 3D multi flip chip packages, an improvement of thermal conductivity in bonding interfaces is required. In this study, the effect of alumina filler addition was investigated in non-conductive paste(NCP). The fine alumina filler having average particles size of 400 nm for the fine pitch interconnection was used. As the alumina filler content was increased from 0 to 60 wt%, the thermal conductivity of the cured product was increased up to 0.654 W/mK at 60 wt%. It was higher value than 0.501 W/mK which was reported for the same amount of silica. It was also found out that the addition of fine sized alumina filler resulted in the smaller decrease in thermal conductivity than the larger sized particles. The viscosity of NCP with alumina addition was increased sharply at the level of 40 wt%. It was due to the increase of the interaction between the filler particles according to the finer particle size. In order to achieve the appropriate viscosity and excellent thermal conductivity with fine alumina fillers, the highly efficient dispersion process was considered to be important.

• Food Science and Preservation
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• v.17 no.6
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• pp.814-819
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• 2010

We investigated quality changes in dumpling shells prepared using various concentrations of Enteromorpha intestinalis powder(EIP). Dumpling shells were prepared by addition of 0%, 3%, 5%, 7%, and 9%(all w/w) EIP to the flour used in the basic formulation. The gelatinization temperature of the EIP-wheat flour composite increased whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 min, and maximum viscosity, all fell with increasing EIP content, as measured by amylography. In addition, the Hunter's color L, a, and b values decreased significantly with increasing amounts of EIP. All of cooked weight, cooked volume, and water absorption of dumpling shells prepared with EIP were significantly greater than control values. In terms of textural characteristics, addition of EIP increased hardness, springiness, and chewiness, but decreased adhesiveness and cohesiveness. Sensory evaluation showed that dumpling shells prepared with 5% (w/w) EIP were preferred.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.579-583
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• 2005

Effects of sangwhang mushroom (Phellinus linteus) powder and extract on quality of wet noodle were investigated by adding sangwhang mushroom powder at 2% (w/w: II) of wheat flour and extract at 17 (v/w: III) and 34% (v/w: IV) based on flour source, respectively. Significant decreases were found in L values of dough and noodle, while a and b values increased in proportion to addition of sangwhang mushroom. Addition of sangwhang mushroom decreased volume of cooked noodles, but increased turbidity of soup. Tensions of cooked noodle samples of II, III, IV, and control were 12.17, 17.61, 17.57, and 14.90g, respectively. Sensory properties, including color, flavor, taste, and texture, of noodles added with sangwhang mushroom extracts (III, IV) were significantly superior to control (I) and noodle added with powder (II). These results suggest addition of sangwhang mushroom extract is more suitable than powder for noodle processing.

• Resources Recycling
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• v.30 no.4
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• pp.11-19
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• 2021

Arsenic (As) oxidation followed by precipitation from a high-As(III)-containing leaching solution derived from a sulfidic ore was investigated in this study to remove aqueous As from the solution using activated carbon (AC) with air injection as an oxidant. To obtain the initial leaching solution, a domestic sulfidic ore was leached in a sulfuric acid solution at pH 1 and 50℃ for 95 h, and approximately 7 g/L of Fe and 3 g/L of As were leached out. To determine the effect of the oxidative reaction utilizing AC with air injection, the leaching solution was tested under the following five oxidative conditions at an initial pH of 1 and 90℃ for 72 h: air-only injection; air injection with 1, 5, and 10 w/v% of AC addition; and H₂O₂ addition. The tests in the presence of both air and AC revealed that the oxidation kinetics and As removal were improved by the reaction between the metallic species and the surface group formed on the AC surface. In addition, the greater the amount of AC added, the better was the reaction efficiency, removing 93-94% of As with more than 5 w/v% of AC addition. Finally, X-ray diffraction analysis confirmed that the precipitate formed from the oxidative reaction was scorodite (FeAsO₄·2H₂O).

• The Korean Journal of Food And Nutrition
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• v.21 no.4
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• pp.436-442
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• 2008

Buckwheat leaves and young parts of the plant are consumed as a vegetable in certain countries. The quality characteristics of Sulgidduk withadded buckwheat vegetable powder(BVP)(0, 0.2, 0.5, 1.0, 1.5% w/w) were assessed in this study. Weobtained the following results: The water contents of Sulgidduk on the first day evidenced no differences according to the ratio of BVP addition, whereas the water contents of Sulgidduk decreased with increasing storage time and increasing amounts of added BVP. As the amount of BVP increased, both the L value(Lightness) and the a value(Redness) decreased, whereas the b value(Yellowness) increased. In terms of the mechanical texture characteristics, the hardness of the Sulgidduk increased with addition of both 0% and 0.5% BVP, with increases in storage time. The springiness of Sulgidduk was reduced as the quantities of BVP increased. We detected no significant differences in the chewiness of Sulgidduk according to the ratio of BVP addition. Also, the chewiness of Sulgidduk increased with BVP additions of 0% and 0.2% with increases in storage time, whereas no differences were detected in the group to which 0.5% BVP was added. The cohesiveness of the Sulgidduk decreased with increases in BVP and storage time. In our sensory evaluation of the color and flavor characteristics, the optimal quality was reported in conjunction with the Sulgidduk to which 1.0% and 1.5% BVP was added(p<0.05), whereas we noted no significant differences in texture and taste(sweetness) according to the ratio of BVP addition. Sulgidduk with 1% of BVP evidenced the best characteristics in our overall sensory evaluation.