• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.30 no.4 s.48
• /
• pp.457-462
• /
• 2004

Anti-wrinkle effect of N-Acetyl-D-glucosamine (NAG) was evaluated by collagen synthesis and proliferation of normal human fibroblast. NAG was obtained by purifying deacetylated chitin which can be derived from chitin-rich crab shell. We studied in in-vitro cultures of human normal fibroblast, whether synthesis of collagens and fibroblast growth activation in these cells can be enhanced in the presence of NAG. It 야d not show any adverse effects in human shin irritation patch test. In in-vivo mouse test, it showed anti-wrinkle effect in hairless mouse (6W/F). From the HPLC analysis, the stability of NAG in the cosmetics product could be maintained for a long time. These results demonstrated that NAS can be useful anti-wrinkle cosmetic ingredient.

• Journal of the Korean Chemical Society
• /
• v.42 no.6
• /
• pp.672-678
• /
• 1998

Chitin was extracted from crab shell of Portuns triberculatus and deacethylated to yield chitosan with various molecular weights. The absorption and the fluorescence spectra of Rhodamine 6G(Rh 6G)-sodium dodecyl sulfate(SDS) and Rh 6G-chitosan systems were obtained. From the spectra, we observed that the absorption and the fluorescence intensity of Rh 6G-SDS system decreased when S/D(the concentration of SDS to that of Rh 6G ratio) was below or at 32, while they increased when S/D was above 32. From the suspended solid(SS) removal rate and the transmittance of Rh 6G-SDS-chitosan system, we found that when S/D ratio was 32 its flocculating behaviour was much stronger than Rh 6G-SDS system. As the concentration and the molecular weight of chitosan increased, we also found that S/D range was extended from 32 to 100. With increasing the molecular weight of chitosan, the SS removal rate increased around pH 2~9 but decreased remarkably at pH>12.

• KSBB Journal
• /
• v.11 no.4
• /
• pp.481-488
• /
• 1996

In spite of diverse applications of chitin derivatives, commercial use of chitin has been limited due to highly resistance to chemicals and the absense of proper solvents. One of methods to reduce such high resistance to chemicals is to make microcrystalline chitin(MCC) by hydrolysis of chitin. Presently, MCC is produced mainly by using high concentration of acid, but this treatment requires an extensive posttreatment to remove or recover acid. An alternative process for MCC production was developed by using dilute hydrochloric acid with ultrasound and hydrogen peroxide. The major parameters for this process were found to be acid concentration, swelling time and temperature, and irradiation time and frequency of ultrasound. The effects of these parameters on MCC molecular weight were investigated. The molecular weight of MCC produced at a typical condition was around 30,000 which was approximately 1/8 of that of chitin and approached to a constant value. This phenomenon was explained by introducing the model of molecular arrangement of cellulose. SEM analysis showed that both chitin and MCC had a fibrous shaped morphology and the fibril size of MCC was much smaller than that of chitin.

• Analytical Science and Technology
• /
• v.15 no.2
• /
• pp.163-171
• /
• 2002

The adsorption characteristics of Cd(II) and Pb(II) ions has been studied by using chitin as an adsorbent. The pure chitin was obtained from the extraction of red-crab shell dumped by fish factory. Adsorption kinetics of Cd(II) and Pb(II) ions on the chitin reached at the maximum adsorption within two minutes. Adsorbed amounts of heavy metals were pH 7.0>10.5>3.5 in the following order. Adsorption ratio by chitin was 21${\sim}$99% for Cd(II) ion and 24${\sim}$95% for Pb(II) ion. Recovery ratio of Cd(II) ion on the chitin was 22${\sim}$53%, and that of Pb(II) ion was 22${\sim}$73%. The adsorption behavior of these heavy metals was explained well by Freundlich adsorption isotherm.

• Korean journal of food and cookery science
• /
• v.28 no.6
• /
• pp.829-837
• /
• 2012

This study was investigated seafoods provided by school food service and students' preferences for and perceptions of seafoods. The subjects were 275 second grade(age 14-16) students of 4 middle schools in Gyeongnam. The results were as follows. The most main seafoods intake place was 'home'(65.8%). 'School food service' took meaningful ratio(20.7%) of students' seafoods intakes. In the intake amount of seafoods provided by school food service, 'all' took 22.5%(male 31.6%, female 14.1%), 'more than provided' took 1.5%(male 3.0%, female 0%). Male students ate seafoods more than female students did(p<.001). In seafoods providing frequency, '2~3 times a week' took 74.5%, '4~5 times a week' took higher ratio in males' schools, while '0~1 times a week' took higher ratio in females'(p<.05). In perceptions of seafoods, most subjects had positive perceptions as 'good for health'(3.95), 'various kinds'(3.75) except 'good peculiar smell' got smallest point(2.85). In means of learning about seafoods names, 'by looking at everyday menu' took 64.6%. In taking nutrition education, 'no nutrition education' took 69.5%. In preferences for seafoods using 5-point scale, males' preferences were higher than females'(p<.001). 48.1% of males got higher than 4 point, while 14.1% of females did. In improvement measures of seafoods, 'provide various kinds'(47.3%) took highest ratio. In preferences for seafoods by seafoods kinds, preference for 'crustacean' was highest while preferences for 'shell fish' and 'fish' were relatively low. Both male and female students highly preferred laver, shrimp, swimming crab, small octopus, fish cake and tuna canned goods. Male students' preferences were higher than female students' for most kinds of seafoods. In preferences for seafoods by cooking methods, preferences for 'grilled', 'stir fried', 'pan fried' were relatively high, 'braised', 'deep fried', 'steamed' were relatively low. Males' preferences were higher than females' for every cooking method except 'steamed'.

• Journal of Sericultural and Entomological Science
• /
• v.40 no.2
• /
• pp.158-162
• /
• 1998

The chitin was isolated from various kinds of insects such as exuvia of Psacothea hilaris Pascoe, silkworm pupa, Agrius convolvuli or from cuticle of cockroach by treatment with dilute HCI and NaOH. The chemical and crystalline structure was characterized by FT-IR and X-ray diffractometer. All of the chitins extracted from insects showed characteristic ${\alpha}$-chitin peaks at the Bragg angle 2$\theta$=9.3$^{\circ}$, 19.4$^{\circ}$, and 23.5$^{\circ}$by X-ray diffraction analysis. The transition from chitin to chitosan was confirmed by IR spectra and the degree of deacetylation of the crab shell, silkworm pupa, cockroach, and Psacothea hilaris Pascoe was 70.9, 76.4, 75.5, and 74.1%, respectively. The double diffraction peaks of insect chitosan were observed at 2$\theta$=10$^{\circ}$and 20$^{\circ}$, indication the characteristic of hydrated crystalline structure of chitosan.

• Korean Journal of Fisheries and Aquatic Sciences
• /
• v.20 no.6
• /
• pp.591-600
• /
• 1987

To evaluate the detection rate and the density of Vibrio vulnificus by the sample, sampling area and date, 240 sea water samples and marine invertebrates were collected from coastal area of Korea including Pohang, Chungmu, Yeosu, Kunsan, Sihwa and Pusan from March to October, 1986. Eighty two strains oft of 1087 strains isolated from the submitted samples were identified as V. vulnificus. Forty seven of total 240 samples were positive in V. vulnificus which were constituted by 31 out of 138 sea water samples and 16 out of 102 marine invertebrates. Detection rate of V. vulnificus among the invertebrates was high in the crab, Portunus trituberculatus and the ark shell, Anadara broughtonii samples. The samples collected at Kunsan area showed the highest in detection rate of the bacterium as $67\%$ during the study period and the density of V. vulnificus was high in the sea water which was low in salinity.

• Journal of architectural history
• /
• v.8 no.1 s.18
• /
• pp.81-94
• /
• 1999

This Study aims at searching the meanings in the creative process of Ronchamp chapel by analyzing the drawings of the site, plan, section and elevation in chronological order. The origins of his architectural creation are identifying with the site(memories of Acropolis), analogies of crab shell, air plane wing and hydraulic dams. The architect informed himself about the site ,the tradition of pilgrimage associated with the place, and its devotion to the Holy Virgin; he looked into the rituals of the Catholic religion, spoke with ecclesiastics; he studied and annotated a monograph devoted to the site of Ronchamp. Also ,the plan required that it be possible to collect rainwater, since such was rare on the hill. In the first design phase, overall conception of building was carried out in the sketches and drawings from June 1950 to November 1950. The second phase in the elaboration of the project was from January 1951(at which time preliminary project was presented to the Commission of Holy Art) to April 1953. The modifications made were in response to opinions expressed by the patrons. The building moved to east and gargoyle moved to west, then, the elevations of north and west were changed. He designed the artificial land and bell tower from the first phase even after the beginning of construction ,he wanted them to be built .But they were not constructed, so the outer space for rituals of religion had no tension. I concluded that Le Corbusier had gifted ability and efforts to create spontaneous birth(after incubation) of the whole work, and the execution of drawings itself. He devoted himself to accomplish the project in spite of the change in situation or by clients.

• Journal of the Korean Society of Fisheries and Ocean Technology
• /
• v.39 no.1
• /
• pp.50-55
• /
• 2003

In order to study on the improvement of gill nets and trap nets fishing for the management of fisheries resource in the coastal area of Yellow Sea, we have investigated the general present condition of those fishing, and the actual fishing operation of gill nets for croaker and trap nets for rock shell which is called the the other trap nets, and then measured the body length of croaker and blue shell caught by their fishing vessels. The results are as follows ; 1. The total number of permission for coastal fishing are 12,944 cases, but the number of operation for coastal fishing are 7,558 cases in the coastal area of Yellow Sea. Among the total number of permission, the gill nets fishing are 5,154 cases with 39.8% but even so the number of operation are 3,724 cases, the trap nets fishing are 1,025 cases with 7.6% but even so the number of operation are 662 cases. On the fishing ratio, the gill nets and trap nets fishing are comparatively higher than the other fishing with 72.3% and 64.6%, respectively. 2. The main fishing period of gill nets for croaker is from the middle of July to early of September, and the main fishing grounds are sandymud bottom of 15-50m in depth around the islands of southern parts of western coastal area, and the fishing operation carry out 1∼2 times per day in flood tide and nets hauling conduct in 1∼2 hours after drifting with current. 3. The distribution range of body length of 139 croakers, which are caught in the gill nets, are 43.0∼120.0㎝ and the mode is 85.0㎝. 4. The main fishing period of trap nets for rock shell which is called the other trap nets is all the year round except the catching period of blue crab from early of September to the middle of October, and the main fishing ground are the sandymud bottom of 10∼20m in depth, and nets hauling conduct in next day after nets casting. 5. The distribution range of maximum carapace of 5,372 rock shells are 4.5∼8.5㎝ and the mode is 7.5㎝.

• The Journal of Korean Academy of Prosthodontics
• /
• v.47 no.2
• /
• pp.156-163
• /
• 2009

Statement of problem: Recently, there have been increased esthetic needs for posterior dental restorations. The failure of posterior dental ceramic restoration are possible not only by the characters of the component materials but also by the type of food. Purpose: The research aim was to compare the in vitro fracture resistance of simulated first molar crowns fabricated using 4 dental ceramic systems, full-porcelain-occlusal-surfaced PFG, half-porcelain-occlusal-surfaced PFG, Empress 2, Ice Zirkon and selected Korean foods. Material and methods: Eighty axisymmetric crowns of each system were fabricated to fit a preparation with 1.5- to 2.0-mm occlusal reduction. The center of the occlusal surface on each of 15 specimens per ceramic system was axially loaded to fracture in a Instron 4465, and the maximum load(N) was recorded. Afterwards, selected Korean foods specimens(boiled crab, boiled chicken with bone, boiled beef rib, dried squid, dried anchovy, round candy, walnut shell) were prepared. 15 specimens per each food were placed under the Instron and the maximum fracture loads for them were recorded. The 95% confidence intervals of the characteristic failure load were compared between dental ceramic systems and Korean foods. Afterwards, on the basis of previous results, 14Hz cyclic load was applied on the 4 systems of dental ceramic restorations in MTS. The reults were analyzed by analysis of variance and Post Hoc tests. Results: 95% confidence intervals for mean of fracture load 1. full porcelain occlusal surfaced PFG Crown: 2599.3 to 2809.1 N 2. half porcelain occlusal surfaced PFG Crown: 3689.4 to 3819.8 N 3. Ice Zirkon Crown: 1501.2 to 1867.9 N 4. Empress 2 Crown: 803.2 to 1188.5 N 5. boiled crab: 294.1 to 367.9 N 6. boiled chicken with bone: 357.1 to 408.6 N 7. boiled beef rib: 4077.7 to 4356.0 N 8. dried squid: 147.5 to 190.5 N 9. dried anchovy: 35.6 to 46.5 N 10. round candy: 1900.5 to 2615.8 N 11. walnut shell: 85.7 to 373.1 N under cyclic load(14Hz) in MTS, fracture load and masticatory cycles are: 1. full porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 4796.8-9321.2 cycles under 2224.8 N(round candy)load, no fracture under smaller loads. 2. half porcelain occlusal surfaced PFG Crown fractured at 95% confidence intervals of 881705.1-1143565.7 cycles under 2224.8 N(round candy). no fracture under smaller loads. 3. Ice Zirkon Crown fractured at 95% confidence intervlas of 979993.0-1145773.4 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. 4. Empress 2 Crown fractured at 95% confidence intervals of 564.1-954.7 cycles under 382.9 N(boiled chicken with bone). no fracture under smaller loads. Conclusion: There was a significant difference in fracture resistance between experimental groups. Under single load, Korean foods than can cause fracture to the dental ceramic restorations are boiled beef rib and round candy. Even if there is no fracture under single load, cyclic dynamic load can fracture dental posterior ceramic crowns. Experimental data with 14 Hz dynamic cyclic load are obtained as follows. 1. PFG crown(full porcelain occlusion) was failed after mean 0.03 years under fracture load for round candy(2224.8 N). 2. PFG crown(half porcelain occlusion) was failed after mean 4.1 years under fracture load for round candy(2224.8 N). 3. Ice Zirkon crown was failed after mean 4.3 years under fracture load for boiled chicken with bone(382.9 N). 4. Empress 2 crown was failed after mean 0.003 years under fracture load for boiled chicken with bone(382.9 N).