• 제목/요약/키워드: Xanthan gum

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Soil-Water Characteristic Curve of Sandy Soils Containing Biopolymer Solution (바이오폴리머를 포함한 모래지반의 흙-습윤 특성곡선 연구)

  • Jung, Jongwon
    • Journal of the Korean GEO-environmental Society
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    • v.19 no.10
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    • pp.21-26
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    • 2018
  • Soil-water characteristic curve, which is called soil retention curve, is required to explore water flows in unsaturated soils, relative permeability of water in multi-phase fluids flow, and change to stiffness and volume of soils. Thus, the understanding of soil-water characteristic curves of soils help us explore the behavior of soils inclduing fluids. Biopolymers are environmental-friendly materials, which can be completely degraded by microbes and have been believed not to affect the nature. Thus, various biopolymers such as deacetylated power, polyethylene oxide, xanthan gum, alginic acid sodium salt, and polyacrylic acid have been studies for the application to soil remediation, soil improvement, and enhanced oil recovery. PAA (polyacrylic acid) is one of biopolymers, which have shown a great effect in enhanced oil recovery as well as soil remediation because of the improvement of water-flood performance by mobility control. The study on soil-water characteristic curves of sandy soils containing PAA (polyacrylic acid) has been conducted through experimentations and theoretical models. The results show that both capillary entry pressure and residual water saturation dramatically increase according to the increased concentration of PAA (polyacrylic acid). Also, soil-water characteristic curves by theoretical models are quite well consistent with the results by experimental studies. Thus, soil-water characteristic curves of sandy soils containing biopolymers such as PAA (polyacrylic acid) can be estimated using fitting parameters for the theoretical model.

Microemulsion-based Hydrogel Formulation of Itraconazole for Topical Delivery

  • Lee, Eun-A;Balakrishnan, Prabagar;Song, Chung-Kil;Choi, Joon-Ho;Noh, Ga-Ya;Park, Chun-Geon;Choi, Ae-Jin;Chung, Suk-Jae;Shim, Chang-Koo;Kim, Dae-Duk
    • Journal of Pharmaceutical Investigation
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    • v.40 no.5
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    • pp.305-311
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    • 2010
  • The present study was aimed at preparing microemulsion-based hydrogel (MBH) for the skin delivery of itraconazole. Microemulsion prepared with Transcutol as a surfactant, benzyl alcohol as an oil and the mixture of ethanol and phasphatidyl choline (3:2) as a cosurfactant were characterized by solubility, phase diagram, particle size. MBHs were prepared using 0.7 % of xanthan gum (F1-1) or carbopol 940 (F1-2) as gelling agents and characterized by viscosity studies. The in vitro permeation data obtained by using the Franz diffusion cells and hairless mouse skin showed that the optimized microemulsion (F1) consisting of itraconazole (1% w/w), benzyl alcohol (10% w/w), Transcutol (10% w/w) and the mixture of ethanol and phospahtidylcholine (3:2) (10% w/w) and water (49% w/w) showed significant difference in the flux (${\sim}1{\mu}g/cm^2/h$) with their corresponding MBHs (0.25-0.64 ${\mu}g/cm^2/h$). However, the in vitro skin drug content showed no significant difference between F1 and F1-1, while F1-2 showed significantly low skin drug content. The effect of the amount of drug loading (0.02, 1 and 1.5% w/w) on the optimized MBH (F1-2) showed that the permeation and skin drug content increased with higher drug loading (1.5%). The in vivo study of the optimized MBH (F1-2 with1.5% w/w drug loading) showed that this formulation could be used as a potential topical formulation for itraconazole.

Improvement of floating ability and storage stability for jumbo granules (수면부상성 점보입제의 수면부상성 및 경시분해 안정성 개선)

  • Kim, Seung-Ho;An, Byoung-Woo;Chung, Bong-Jin
    • The Korean Journal of Pesticide Science
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    • v.2 no.1
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    • pp.32-39
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    • 1998
  • This study was performed to develop jumbo granules floated and spreaded on the water surface after application, having low production and formulation cost, and safe to environment for paddy herbicides and to establish the formulation recipe. The jumbo granules of azimsulfuron with molinate(0.075+7.5%) was formulated by KCl as water soluble carrier and paraffin oil as solvent to impose the floating and spreading force to granules. That showed 100% of total granules to be floated on and spreaded upto the water surface within 25 minutes after application. Change in carriers, surfactants and pH did not affected to improve the time-course degradation of azimsulfuron in jumbo granules, but salt formation of azimsulfuron added by 1.15M solution of NaOH a little. Addition of N-methyl acrylate and modification of formulation process affected decrease in degradation of azimsulfuron upto 1.2, 2.1, and 7.2% after 2, 6 and 12 weeks under storage at $40{\pm}2^{\circ}C$, respectively, which showed the establishment of formulation recipe of the jumbo granules.

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Cell Entrapment for Bifidobacteria to Increase Viability and Preservative Stability using Erythritol (Erythritol을 이용한 Bifidobacteria의 생존력과 저장안정성 증대를 위한 세포포집)

  • 임태빈;백인걸;정찬섭;류지성;지근억;허병기;허태련
    • KSBB Journal
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    • v.17 no.6
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    • pp.531-536
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    • 2002
  • In this study, we attempted to increase the survivability of bifidobacteria in simulated gastric juices and bile salts after cell entrapment with alginate and various food additives, such as erythritol, isomalt, palatinose, skim milk, xanthan gum, isomalto-oligosaccharide, fructo-oligosaccharide, galacto-oligosaccharide, pectin, and mono-sodium glutamate. Additionaly, the stability of bifidobacteria during storage was investigated by measuring survival rate at different temperatures, i.e. at 4$^{\circ}C$, 25$^{\circ}C$ and -20$^{\circ}C$. Bifidobacteria were immobilized in alginate beads and the survival rate was monitored. It was found that bifidobacieria entrapped with 2.5%, alginate showed the highest survival rate at 12%. After addition of the various protective agents, erythritol(1%) showed the best protective efficiency with a survival rate of 56.0% among the additives tested when exposed to simulated gastric juices for 3 h. Immobilized cells suspended in 5% skim milk and stored at 4$^{\circ}C$ survived significantly more than cells stored at 25$^{\circ}C$ and -20$^{\circ}C$. Consequently, the study shows that the survival rate of bifidobacteria immobilized in combination with 2.5% alginate beads and 1% erythritol may be signifcantly increased in simulated gastric juices and bile salts.

Development of Bulgogi Sauce added with the Concentrate of Jujube Flesh Left around Seed (대추씨 주변 과육 농축물을 활용한 불고기 소스 개발)

  • Cheon, Doo-Hee;Lee, Kyung-Hee
    • Journal of the East Asian Society of Dietary Life
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    • v.27 no.5
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    • pp.512-520
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    • 2017
  • This study was carried out to develop concentrate of residual jujube flesh around the seed as a thickening agent of Bulgogi sauce. Quality characteristics and sensory test of Bulgogi sauces added with jujube concentrate (30%, 35%, 40%, 45%, 50%) were evaluated in comparison with control sauce containing xanthan gum as a thickening agent. Moisture content of Bulgogi sauce added with 30% jujube concentrate was the highest (74.59%). As content of jujube concentrate increased, moisture contents in Bulgogi sauces significantly decreased. Sugar content of control sauce ($30.82^{\circ}Bx$), was lowest among the sauces. As content of jujube concentrate increased, Sugar content of sauces significantly increased ($33.00{\sim}34.38^{\circ}Bx$). Salinity (%) was highest in control sauce (1.38%), and there was no difference in salinity among the sauces depending on the amount of jujube concentrate. Viscosity was highest in sauce added with 50% jujube concentrate (43.33 cP) and lowest in sauce with 30% jujube concentrate (13.20 cP). As content of jujube concentrate increased, viscosity tended to increase significantly. Spreadability was highest in sauce added with 30% jujube concentrate (8.88 cm). As the amount of jujube concentrate increased, spreadability of sauce tended to decrease significantly. Color value was different according to the contents of jujube concentrate in sauces. L-, a-, and b-values of control sauce were highest at 40.19, 1.5, and 24.57, respectively. The results of the sensory test for Bulgogi sauce showed that overall preference was significantly highest in sauce added with 35% jujube concentrate. Moreover, sauce added with 35% jujube concentrate was preferred the most in terms of appearance, taste, and fluidity. Meanwhile, the results of the differentiation test showed a significant difference in color intensity, jujube flavor and taste, sweet taste, and salty taste. However, no significant difference was observed in fluidity. The results of the preference test for Bulgogi seasoned with sauces added with jujube concentrate showed that overall preference and flavor, taste, and texture preference were highest in Bulgogi seasoned with sauce added with 35% jujube concentrate. However, no significant difference was observed in preference towards appearance among the samples.

Bio-mediated Flocculation by Extracellular Polymeric Substances in Cohesive Sediment Suspensions: Experimental Study (생체고분자물질이 부유사 응집에 미치는 영향 연구)

  • Baek, Seung-Ryong;Kim, Jae-In;O, Min-Ji;Lee, Byeong-Jun
    • Proceedings of the Korea Water Resources Association Conference
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    • 2015.05a
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    • pp.107-107
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    • 2015
  • 최근 기후변화로 인한 강우강도 증대, 산업화에 따른 토지개발 등으로 인하여 다량의 점착성 부유사(Cohesive Sediments)가 하천, 호소 등 수자원 환경으로 유입되고 있다. 점착성 부유사는 하천, 호소의 난류 조건에 따라 부유하거나 혹은 응집, 침전하여 하상 저니층을 형성한다. 부유사, 미생물 및 각종 유기입자가 포함된 하상 저니층은 검은색으로 외관상 보기 좋지 않을 뿐 아니라, 혐기성상태에서 부패하여 수생태계의 건강성을 해치게 된다. 또한 미세 부유사 및 미생물 입자는 각종 중금속, 유기오염물질을 흡착하고, 조건에 따라 재용출할 수 있는 저장매체로 작용하기 때문에 수자원환경에 미치는 영향이 아주 크다. 특히, 수중 미생물(조류) 작용에 의해 생성되는 EPS (Extracellular Polymeric Substances)는 부유사 및 미생물 입자들을 서로 엉겨 붙게 하여, 부유사-미생물 혼합 응집체 및 저니층 형성을 가속화하게 된다. 본 연구에서는 EPS가 부유사 응집에 미치는 영향을 파악하기 위하여, Xanthan Gum (Sigma-Aldrich, USA)을 EPS의 지표 물질로 사용하고, Kaolinite(Sigma-Aldrich, USA)를 수자원환경에 존재하는 대표적인 부유사로 사용하여 응집실험(Jar Test)을 수행하였다. 이온농도가 응집에 미치는 영향을 파악하기 위하여 수체 이온농도를 0.0001M NaCl, 0.001M NaCl, 0.01M NaCl, 그리고 0.001M NaCl + 0.1mg/L $Ca^{2+}$, 0.001M NaCl + 0.5mg/L $Ca^{2+}$, 0.001M NaCl + 1.0 mg/L $Ca^{2+}$으로 보정하여 응집실험을 수행하였다. 250 rpm 급속 교반 1븐, 50 rpm 완속교반 5시간, 침잔 1시간 후 응집체를 채취하여 응집체 이미지 분석을 통해 응집체 크기 및 형상을 측정하였고, 수표면 2 cm 지점에서 상등액을 채수하여 잔류 고형물 농도 분석을 실시하였다. 응집실험을 통하여 다음과 같은 결과를 도출하였다.. 낮은 이온농도의 경우, EPS가 큰 고분자 구조체에 부유 입자들이 엮어 응집되는 Sweeping Flocculation의 특징을 나타내었다. 하지만, 이온농도가 높아질수록 경우, EPS 고분자 구조체 내부 반발력이 감소하여 크기가 축소되고, 이에 따라 부유 입자 표면에 패치 형태로 흡착되었다. EPS가 패치형태로 입자에 흡착한 경우, 응집제 농도 증가에 따라 응집능 최적점이 형성되고, 이후 표면하전 역전이나 Steric Stabilization에 의해 응집능이 저감되는 형태를 나타낸다. 따라서,수중이온농도가 EPS의 사슬형 고분자 응집제의 크기, 형태(Morphology)를 결정하고, 더 나아가 응집능을 결정하는 중요한 인자로 나타났다. 따라서, 후속 연구를 통하여 생체고분자물질의 크기 및 형태 변화, 이에 따른 응집능변화를 면밀히 연구하고자 한다.

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Synthesis of Colloidal Gold and Application of Skin Care Cosmetics (콜로이달 골드 합성 및 스킨케어 화장품 응용)

  • Kim, Dae-Seop;Jeong, Seung-Hyun;Kim, In-Young
    • Journal of the Korean Applied Science and Technology
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    • v.38 no.5
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    • pp.1325-1334
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    • 2021
  • This study reports the development of a manufacturing method of synthesizing colloidal gold using catalysts available for cosmetics and an anti-aging ampoule with skin improvement effects using it. Nano-colloidal gold was synthesized by using ascorbic acid and sodium borohydride as a reducing catalyst in hydrogen tetrachloroaurate tetrahydrate. It was confirmed that the particles became smaller as the mass of the content of ascorbic acid, which is a catalyst, increased. On the other hand, as the mass of sodium borohydride increased, the particle size tended to increase. In order to control the colloidal gold reaction rate, particles having 100 to 500 nm of a particle diameter distribution could be obtained using xanthan gum and hydroxyethylcellulose. The optimal synthesis conditions could be obtained by reacting for 1 to 4 hours at 18℃, a reduced pressure state of 20 to 75 mmHg, a stirring speed of 10~50 rpm. The synthesized colloidal gold had a unique smell of dark pink, pH = 5.5, specific gravity of 1.0032, and viscosity of 80 to 310 cps. As an application of skin care cosmetics, anti-aging ampoule has been developed, and it is expected to be used for various prescriptions and formulations using it.

Development and quality characteristics of beverages containing black sesame for nutritional supplementation in the elderly (고령자 영양 보충을 위한 흑임자 음료 개발 및 품질특성)

  • Lee, Jae-En;Han, Jung-Ah
    • Korean Journal of Food Science and Technology
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    • v.53 no.1
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    • pp.78-84
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    • 2021
  • As a calorie supplement for the elderly, functional beverages based on black sesame were prepared with different roasting times (0, 10, 15, and 20 min for R-0, R-10, R-15, and R-20, respectively), and their properties were compared. The total calorie content of the beverage was adjusted to match that of half a meal to meet the nutritional requirements of the elderly. The suspension stability of all samples was maintained for 5 day by the addition of xanthan gum. Regarding the color of the beverage, L* and a* values decreased, whereas b* increased with the increase in black sesame roasting time. Among the samples, the total lignan content did not change, except for R-20, which showed a significantly lower value than the others. Total polyphenol content significantly increased with roasting time, reaching the maximum value in R-15 and R-20; however, the free radical scavenging effect decreased for R-20. Based on the results of the sensory test, R-15 was the most acceptable for customized beverages.

Preparation of Coating Agent for Fresh-Cut Fruit on Cake and Its Storage Characteristics (케이크용 신선편의 과일 코팅제의 제조 및 저장 특성)

  • Park, Jung-Eun;Yeon, Soo-Ji;Kim, Dong-Ho;Park, Yeo-Jin;Jang, Keum-Il
    • Journal of the Korean Society of Food Science and Nutrition
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    • v.42 no.12
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    • pp.2019-2027
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    • 2013
  • In this study, we tried to develop a coating agent for the fresh-cut fruits used in cakes. First, the coating agent mixing ratios of sugar, pectin, sodium alginate, carrageenan, xanthan gum, vitamin C, and purified water were selected to be 55, 2, 2, 0.04, 0.1, 0.05, and 40.81% (w/w), respectively. In a freeze-thaw stability of the coating agent, the viscosity remained constant for 3 cycles of freezing and thawing repetition process, but showed a slightly decreasing trend in the 4th repetition process (P<0.05). On the other hand, the sugar content, pH, and chromaticity remained constant even in the 4th repetition process. Pineapple coated with the coating agent had smaller weight loss, hardness changes, and total bacteria distribution compared to the uncoated pineapple (P<0.05). In the chromaticity, both of the two pineapples experienced browning with increasing storage duration, as L value decreases and b value increases. However, when the color difference was compared, the progress of browning for the uncoated pineapple was faster than the coated pineapple. Also, the progress of browning at $4^{\circ}C$ was found to be slower than the progress of browning at $25^{\circ}C$. Therefore, the storage stability of the fresh-cut fruits could be improved by coating the fresh-cut fruits for cakes with the coating agent and storing at a low temperature, which would contribute to extending the shelf-life of cakes.

Effect of Aqueous Phase Composition on the Stability of a Silica-stabilized Water-in-oil Emulsion (유화제로서 실리카를 이용한 유중수형 에멀젼의 안정성에 미치는 수상부 조성의 영향)

  • Kim Jin-Hwang;Kim Song-I;Kyong Kee-Yeol;Lee Eun-Joo;Yoon Moung-Seok
    • Journal of the Society of Cosmetic Scientists of Korea
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    • v.30 no.3 s.47
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    • pp.353-359
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    • 2004
  • The extent of silica flocculation can be modified by varying the silica concentration, aqueous phase pH, salt and polvmer concentration. High volume fraction W/O emulsion stabilized by hydrophobic silica was established with various aqueous phase conditions for cosmetic application. By increasing the silica concentration up to $1.0\;wt\%,$ the size of droplet decreased. A high silica concentration increased the viscosity of continuous oil phase by network formation, which resulted in target size of droplet. The stability of W/O emulsion is improved as increasing the aqueous phase pH. At low and intermediate pH, the emulsions became more stable by adding salt $(0.083\;mol\;dm^{-3}\;MgSO_4).$ At high PH, the presence of salt caused significant destabilization. The gelation behavior of the emulsion indicates that the effect of salt on silica-stabilized emulsion is derived from an electrostatic attraction. The addition of xanthan gum in aqueous phase increased the mono-dispersity of the W/O emulsion by making water more hydrophobic and hindering the recombination of droplets. In conclusion, these results indicate that very stable emulsifier-free, finely dispersed W/O emulsion can be achieved for cosmetic application by changing the aqueous phase composition.