• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
• /
• 2009.04a
• /
• pp.161-167
• /
• 2009

• Applied Chemistry for Engineering
• /
• v.19 no.2
• /
• pp.151-156
• /
• 2008

The annals of Joseon Dynasty is the most valuable resource containing the record of Korean history and has been known as one of the UNESCO's Memory of the World Register. There was a period that the annals of Joseon Dynasty was used with beeswax to control pests. It is considered as the prior reason of damage on the annals of Joseon Dynasty. Therefore, in this study we analysed the spectrum of traditional paper inside and outside of Korea, beeswax and accelerated artificial aging paper to restore the waxed volume in the annals of Joseon Dynasty by using FT-IR. As a result of FT-IR analysis, spectrum did not showed its big difference in all paper used in this study. However, there was a different spectrum in paper which was made with not Broussonetia kazinoki, but Echinochloa crus-galli var. frumentacea and Dioscorea batatas. Among traditional papers in various countries, spectrum of Korean paper showed the most similarity from the annals of Joseon Dynasty. In comparison between accelerated artificial aging paper and waxed volume, we could identify the change of spectrum affected by the damage.

• Food Engineering Progress
• /
• v.14 no.1
• /
• pp.27-34
• /
• 2010

Multilayer edible coatings was applied to lemon with beeswax-hydroxypropyl methylcellulose (BW-HPMC), soybean oil-carboxymethyl cellulose (SBO-CMC), and carnaubawax-shellac-locust bean gum (CW-SL-LBG), respectively. The multilayer was composed of two layers of the same material, but the outer layer only contained vitamins C and E as antioxidants. Coating amounts built on lemon peel were measured to be large in the order of CW-SLLBG> BW-HPMC> SBO-CMC. The coated lemons were stored at 30${^{\circ}C}$ for 12 days. CW-SL-LBG showed the least change during the storage in weight loss, rotten rate, firmness, and browning. Whereas SBO-CMC had the least change in pH, soluble solid amount, and titratable acidity. In a sensory test, CW-SL-LBG was evaluated to be the best in the attributes such as spoilage, glossiness, color, firmness, and flavor. Overall CW-SL-LBG was judged to be the best for multilayerd coating with vitamin C and E on lemon.

• The Korea Journal of Herbology
• /
• v.36 no.5
• /
• pp.29-36
• /
• 2021

Objectives : The purpose of this study was to fix the synonyms, origin, formation mechanism, description, and efficacy of Hwangnapchim in Elucidation of Materia Medica. Methods : Through searching histories and herbal classics, We categorized the contents, and compared with Aquilariae Lignum Resinatum. Results : The synonyms of Hwangnapchim were classified by 3 categories : Napchimhyang-type, Ganamhyang-type and Ginamhyang-type. In early period, it was called by Napchimhyang-type, named after its description that was similar to beeswax. Afterward it was called by Ganamhyang-type or Ginamhyang-type, because of the name "Kynam" that was called by in its producing region. And there were records of producing region of Vietnam, Cambodia, and being from abroad, while those of Vietnam were most frequent. According to custom duties of Ming Dynasty, Hwangnapchim was 17.5 times as expensive as Agarwood. Hwangnapchim shared main producing region, original plant, and process of formation with Agarwood. Therefore, its original plant was Aquilaria crassna, but added honey during formation process. Hwangnapchim was classified 5 types according to its description, the highest quality was Yu-gyeol, resembled beeswax, and easily recovered if get a scar. Hwangnapchim had a fragrance at room temperature, a spicy flavor, and the efficacy of blocking urine and feces. Conclusions : These results showed that Vietnam was major producing area of Hwangnapchim, and that it shared same origin with Agarwood, but it had different description, efficacy, and higher prices because of being added honey during formation.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
• /
• 2011.04a
• /
• pp.73-79
• /
• 2011

The annals of Joseon Dynasty has been known as one of the UNESCO's Memory of the World Heritage. Some of the annals of Joseon Dynasty was composed with wax coated book. Especially the waxed book have been severely damaged by various reason. To find out the safety preservation method of the annals of Joseon Dynasty waxed book, the characteristics of reinforced dewaxed Hanji was evaluated in this paper. From strength properties of MC treated dewaxed Hanji after dewaxing with different method, dewaxing ratio was been high, polymer treated dew axed Hanji showed a better strength. As the aging time, polymer layer on dewaxed Hanji was became brittle and cracked.

• Applied Chemistry for Engineering
• /
• v.4 no.1
• /
• pp.196-203
• /
• 1993

Emulsions were prepared with the inversion emulsification method which adopted the agent-in-oil method-dissolving the mixed surfactants composed of the glycerin monostearate, polyoxyethylene(100) monostearate, and polyoxyethylene(20) sorbitan monostearate into mixtures of liquid paraffin and beeswax, and adding the aqueous solution of propylene glycol, gradually-and then their phases and viscosities behaviors in the emulsifying process were investigated. The fine and homogeneous o/w emulsions were formed in the HLB region (HLB 10.1~12.3), showing liquid crystalline phase and white gel phase in the emulsifying process. The phase inversion steps in the emulsifying process appeared as follows, i.e., oil continuous phase${\rightarrow}$liquid crystalline phase${\rightarrow}$white gel phase${\rightarrow}$o/w emulsion. Shear rate-shear stress curves of the prepared emulsions had the yield values which pointed out the existence of inner structure between emulsion particles, and the hysteresis loop which showed that the inner structure wasbroken irreversibly by the shear. The area of hystersis loop, an index of breakdown of inner structure, was increased with the decreasing of the HLB value of emulsifier, Shear time-shear stress curves showed the time dependence of plastic viscosity, and the relaxation time in time thinning behavior(${\lambda}$) indicated that the stability of emulsions prepared with the inversion emulsification method was decreased with the increasing of HLB values of emulsifier and was higher than that of emulsions prepared by homomixer.

• Korean Journal of Food Science and Technology
• /
• v.28 no.1
• /
• pp.1-7
• /
• 1996

Three formulations were used to prepare the cellulose-based edible films consisting of hydrocolloid and lipids; film A made by coating method, films B and C by emulsion method, which were formed in a thin layer glass plate and then dried. Films A, B and C were all approximately 0.03 mm thick with 1-3% moisture, 59-68% lipid, and almost whitish color. Film A was better in tensile strength, and lipids affected water vapor permeability on three films, in which films A and B did not differ significantly. Water vapor permeability of film A did not change but those of films B and C decreased significantly after storage for 8 weeks at $-15^{\circ}C$. Oxygen transmission rate and oxygen permeability of films A and C did not differ and changed significantly after 8-week storage at $-15^{\circ}C$. Under scanning electron microscope (SEM) observation on the structural characteristics of each film, film A indicated relatively uniform and smooth surface coatings of beeswax, while films B and C had individual lipid crystals and could be discerned. As a result, film A was better than films B and C in respect of physical properties, but the selection of useful film depended upon which physical property was more functional. Moreover, it was desirable in some cases for using films B and C because of their easiness of preparation and cold storage durability. It will be further needed to investigate how to formulate films B and C to have more unique surface characteristics, and to reduce water vapor and oxygen transmission rates.

• Journal of Life Science
• /
• v.31 no.7
• /
• pp.686-697
• /
• 2021

Propolis is a resinous substance produced by honeybees, which they use to protect their hives. Honeybees produce propolis by mixing exudates from the various trees and plants with saliva and beeswax. It has been used since around 300 B.C. as a folk medicine to cure wounds. Propolis contains many physiologically active components, such as flavonoids, phenolic compounds, and beeswax. Because of its functional components, propolis has a wide spectrum of biological applications. The compounds in propolis and its biological activity can vary according to the location of nectar source and extraction method. Propolis is most commonly known for its anti-microorganism activity against bacteria, viruses, and fungi. Artepillin C and caffeic acid phenethyl ester (CAPE) have been identified as regulatory compounds that reduce inflammation and exert immunosuppressive reactions on T lymphocytes. Through its anti-inflammatory activity, propolis exhibits anti-tumor activity, including the inhibition of cancer cell proliferation, the blocking of tumor signaling cascades, and antiangiogenesis. However, for the more apply of propolis its analysis of nectar source, identifying of propolis compound, the molecular mechanism of propolis and the investigation of compounds synergistic effects are essential. In this study, we described the physiological activity of propolis isolated from honeybees.

• Journal of the Korean Society of Food Culture
• /
• v.35 no.1
• /
• pp.28-54
• /
• 2020

This study aims to investigate the food preservation methods adopted by the Joseon Dynasty, which existed before the 17^th century. A total of 232 food preservation methods were discovered in 25 books, and could be classified by their targeted food types: vegetables (84), sea foods (60), meats (41), fruits (37), and others (10). Depending on the preservation method applied, they are classified as food drying, soaking, mud cellar preservation, and other preservation. Food drying is further classified into 8 sub-types: drying, sun-drying, shadow-drying, wind-drying, dry heat, combined drying, smoking, and others. Soaking could be sub-divided into using salt, ash, dry sand, bran, fermented paste, wet distillers grains, oil, and others. Mud cellar preservation is sub-classified into installing shelf inside the mud cellar, making the mud cellar for food preservation, and making hole or underground tunnel for food preservation. Other food preservation methods include minimizing moisture loss by applying beeswax on a section of the vegetable stem, and cutting the vegetables or fruits with their branches and leaves for food preservation.

• Conservation Science in Museum
• /
• v.12
• /
• pp.89-92
• /
• 2011

Wooden object lacquerware and grass made object excavated were discovered in water. The object can be dry gradually for a long time when it is not kept at water evaporation. Wooden area of wet lacquerware wet organic materials mmersed kept lacquer only on the exterior after being decayed, and most of grass made object were adhered to the earth. In this study, the author preserved lacquerware and grass made equipment at Dahori Changwon that were relics in the Iron Age by using bees wax, rayon pper and layering technique. And, the author could remove ware from the earth to conserve lacquer and grass made object.