• Journal of the Korean Society of Clothing and Textiles
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• v.21 no.3
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• pp.632-640
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• 1997

Changes in surface properties and detergency of sunactant mixtures were investigated in order to study the optimum mixing ratio of anionic and nonionic surfactants by measuring surface tension, interfacial tension, suspendability, and emulsification as a Amction of mixing ratio. Also, surface tension and detergency of the surfactant mixtures were determined with the increase of water-hardness or temperature. The results were as follows: the addition of NPE to anionic surfactant solutions (LAS or SDS) by 0.1 mole fraction remarkably decreased surface tension. NPE (n=15)/anionic surfactant mixtures showed a synergistic effect in lowering interfacial tension and emulsification, but NPE (n=7.5)/anionic surfactant mixtures did not. In suspension stability, however, synergism appeared when LAS or 505 was mixed with both of NPE's. With respect to the hydrophile of NPE, NPE (n=15) was more effective than NPE (n=i.5) in improving suspension stability. Detergency of LAS/NPE mixture changed almost linearly with mixing ratio, but that of SDS/NPE mixture increased remarkably by the addition of 0.1 or 0.2 mole fraction of NPE at all temperatures. As the temperature increased, surface tension of surfactant mixtures decreased and detergency was improved, but their synergistic effect decreased. In hard water, the mixtures showed better detergency than single surfactuant solutions.

• Proceedings of the Culinary Society of Korean Academy Conference
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• 2005.04a
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• pp.19-42
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• 2005

This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and spectrophotometric method, respectively. Optimum temperature and pH of Sarcodon aspratus was $73-78^{\circ}C$,pH 8, respectively. However, the enzyme tended to be denatured at $50^{\circ}C$ for 10min incubation. Proteolytic activity of Sarcodon aspratus was higher than those of kiwi and pear by 66 and 990 times by dry weight, respectively. It was appeared that proteolytic activity of Sarcodon aspratus toward beef protein by SDS-PAGE was prominent when compared to those of kiwi and bromelain. Furthermore, Sarcodon aspratus showed highest proteolytic activity toward all the beef protein fractions, which was followed by collagenase and bovine protease. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000 unit) for 10min at $25^{\circ}C$. No distinct sarcomere, A-band, and z-line was observed when treated with Sarcodon aspratus for 60min at same condition.

• YAKHAK HOEJI
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• v.33 no.1
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• pp.15-19
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• 1989

The effects of Gypsophila saponin, sodium dodecylsulfate (SDS) and Triton X-100 on volume changes and fragility of red blood cells were compared to ginseng saponin to elucidate whether there are any difference in their action on membrane lipid. Cell volume was decreased to about 38% in 1M NaCl and increased to about 20% in 1/10M NaCl. Hematocrit value was decreased by Gypsophila saponin, SDS, and Triton X-100 which caused hemolysis in isotonic NaCl solution. These detergents also inhibited increase of cell volume and accelerated hemolysis in hypotonic solution. However, ginseng saponin did not influence to osmotic volume changes and hemolysis of red blood cells. These results suggest that the disruptive effect of plant saponin on membrane barriers induced by removing membrane lipid is different from their source and ginseng saponin has very low affinity to membrane lipid.

• Culinary science and hospitality research
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• v.11 no.2
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• pp.110-124
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• 2005

This study was conducted to investigate the proteolytic properties of Sarcodon aspratus on meat proteins. The analytical condition for the measurement of enzyme activity was determined and the effect of Sarcodon aspratus on beef protein and its fractions were determined by SDS-PAGE and the spectrophotometric method respectively. Optimum temperature and pH of Sarcodon aspratus were $73~78^{\circ}C$ and pH 8 respectively. However, enzyme tended to be denatured at $50^{\circ}C$ for 10 min incubation. Proteolytic activity of Sarcodon aspratus was higher than of kiwi and pear 66 and 990 times by dry weight respectively. It appeared that proteolytic activity of Sarcodon aspratus toward beef protein by SDS-PAGE was prominent when compared to that of kiwi and bromelain. Furthermore, Sarcodon aspratus showed the highest proteolytic activity toward all the beef protein fractions, which was followed by collagenase and bovine protease. Transmission electron microscopy showed the muscle fiber started to be degraded when treated with Sarcodon aspratus(1,000 unit) for 10min at $25^{\circ}C$. No distinct sarcomere, A-band, or z-line was observed when treated with Sarcodon aspratus for 60min at the same condition.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.712-715
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• 2009

본 연구에서는 고밀도, 고촉진 가스하이드레이트 생성 촉진제 (promoter)의 개발을 위하여 음이온성 멀티체인형 게면활성제를 제조하였다. 또한 각 계면활성제의 알킬그룹의 길이에 따라 같은 조건에서의 계면활성제의 촉진 효과를 비교하였다. $1^{\circ}C$에서 35bar,40bar로 압력을 달리하여 비교 실험하여 메탄 하이드레이트 생성속도를 측정하고, 각 조건에서의 계면활성제의 촉진 효과를 비교하였다. 알킬그룹의 길이가 짧을수록, 압력이 높을수록 촉진 속도가 빠르다. 또한 기존의 상용화된 SDS(Sodium dodecyl sulfate)보다 본 연구에서 제조한 C10의 음이온성 멀티체인형 계면활성제가 SDS 대비하여 소량으로도 충분한 효과를 나타냄을 확인하였다.

• The Journal of Natural Sciences
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• v.8 no.2
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• pp.27-34
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• 1996

The phagocytosis and chemotaxis of murine macrophages after treated with saponin fractions are investigated. Phagocytic appearance against yeast was photographed by dying with Wright-Giemsa. Phagocytic activity of peritoneal macrophage was invreased in diol saponin treatment by 48% and was decreased in total saponin treatment by 35%. The ingestion of alveolar macrophage was increased by 50% maximally. Peritoneal chemotactic activity was shown in 17% increases and only diol saponin had effect in alveolar macrophage by 16%. According to SDS-PAGE method the contents of actin did not show any alterations.

• Korean Journal of Agricultural Science
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• v.25 no.1
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• pp.52-67
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• 1998

The investigative research on the mammalian milk purely consisted of the physiological quality of lactoferrin was conducted to reveal the antimicrobial ativity of specifically functional foods with antibiotic characteristics as a basic data in food manufacturing. Bovine lactoferrin were isolated from raw milk samples, and was digested with pepsin, trypsin and chymotrypsin. It was necessary then to separate and purify lactoferrin from bovine raw milk, and in order to analyze the antimicrobial activity of the enzyme-treated bovine lactoferrin in their required quantitative fraction. Afterwards Escherichia coli and Staphylococcus aureus was incubated in it. It was that investigated to enzyme-treated fractions molecular weight and the peptide fragment with antimicrobial effect. 1. The purity of enzyme-treated bovine lactoferrin(BLF) was tested by SDS-PAGE. As a results of 12% SDS-PAGE assay, pepsin-treated LF did not exhibited band until if reaches 14 KDa, while trypsin and chymotrypsin treated LF, known to contain the non-digestive lactoferrin exhibited band at a molecular weight of 33 KDa. 2. Bovine lactoferrin was sucessfully purified through the use of Sephadex G-50 Column. In order to assay LF through the Sephadex G-50 column chromatography, the digestive bovine lactoferrin (BLFs) was eluted with a linear gradient of 0.05% Tris-HCl. When the gel-filtration analysis, pepsin, trypsin and chymotrypsin treatments of BLF fragments was showed 2, 3, and 2 peak, respectively. The results of the HPLC analysis confirmed that had a non-digestive lactoferrin receptor, and trypsin and chymotrypsin treated BLFs has an antimicrobial effect. 3. To measure the strength of the antimicrobial effect of enzyme treated lactoferrin it was compared to the antimicrobial activity taking place at the incubated Escherichia coli and Staphylococcus aureus. This might explain the resistance of the microorganisms for peptide fragment. The pepsin-treated of bovine lactoferrin was markedly reduced by incubation of the cells. Trypsin-treated of BLF was similar to chymotrypsin-treated of BLF. However, trypsin and chymotrypsin treatments of BLFs were showed the antimicrobial effect until eight hours incubation for native bovine lactoferrin. Therefore the enzyme-treated lactoferrin have an antimicrobial effect even non-digestive lactoferrin. 4. The digestive bovine lactoferrin fragments assay was carried out by the use of Sephadex G-50 column chromatography and SDS-PAGE. The pepsin and chymotrypsin-treated fragments has a low molecular weight and trypsin-treated lactoferrin was only showed a band. It was described that characteristics of digestive protein. It appeared that there may be a relation between virulence and resistance to enzyme-treated BLF.

• Journal of the Korean Chemical Society
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• v.37 no.1
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• pp.22-35
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• 1993

The transport phenomena of the free amino acids through poly(hydroxyethyl methacrylate)[P(HEMA)] have been investigated with and without various kinds of surfactants solution and in the mixed surfactants solution. Glutamine has the highest diffusivity among 4 amino acids at 1CMC of cetyldimethylethylammonium bromide(CTABr) surfactant. Glutamic acid is not affected by the concentration of CTABr. Methionine and Lysine shows slight decreased diffusivity at 0.5 CMC, but increase its diffusivity at 1CMC and 2CMC due to the structure change of membrane and the viscosity change of surfactant solution. Glutamic acid has the highest diffusivity among four amino acids at sodium dodecyl sulfate(SDS) and Triton X-100 surfactant. In mixed surfactant solution, each amino acids shows high diffusivity through 45% water content membrane at the 0.5 mole fraction of SDS in the SDS/TX-100 surfactant mixtures. It has been found that not only the property of membrane but also the effects of solute-solvent interactions and solvent effect are very important as the permeation of amino acids occurs through P(HEMA) membrane. The diffusivities of free amino acids through membrane depend upon their molecular shape, size and charge.

• Polymer(Korea)
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• v.37 no.4
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• pp.526-532
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• 2013

The effect of CNT dispersion method on rheological and electrical properties of polystyrene/carbon nanotube (PS/CNT) nanocomposites via latex technology was compared. The nanocomposites were prepared through freeze-drying the dispersed suspension comprised of CNTs and PS particles. In this study, physical dispersion method, either sodium dodecylsulfate (SDS) addition or polyvinyl pyrrolidone (PVP) wrapping, was employed to prevent the deterioration of intrinsic properties of CNT caused by chemical modification. The physical method applied to latex technology was very effective in CNT dispersion. With SDS addition, the enhancement of rheological properties was low compared to PVP wrapping because the properties of matrix were deteriorated due to the incorporation of low molecular weight SDS. The electrical percolation threshold of PS/SDS-stabilized CNT and PS/PVP-wrapped CNT nanocomposites was 0.23 and 0.90 wt%, respectively. The enhancement of electrical conductivity was low in the case of PVP wrapping because the non-conducting PVPs wrapped around CNT restricted the electrical connection between CNTs.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.158-169
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• 2013

Finespotted flounder, used for a representative raw fish in spring, is considered comparatively difficult to breed, which causes small Olive flounder and Stone flounder from China, similar kinds of flounders, to appear on the market for sale under the name of 'Finespotted flounder.' The reason lies under the considerations that small Olive flounder and Stone flounder from China are relatively lower priced and in higher supply and demand, being difficult to distinguish from Finespotted flounder when sliced with bones. Thus, the purpose of our thesis is to distinguish Finespotted flounder from similar kinds of fish analyzing the lipid content in slices of raw fish and SDS-PAGE(sodiumdodecylsullipide-polyacrylamide gel eletrophoresis). Upon comparing the main components between sliced Finespotted flounder and similar kinds of fish, such as small Olive flounder and Stone flounder from China, we found that there are no noticeable differences among them in moisture content, and little, if any noticeable differences, in crude protein and ash content(P>0.05). Based on these analyses, we have conclude that commercial raw fish restaurants sell small Olive flounder and Stone flounder under the name of Finespotted flounder. However, a variety of factors have an effect on our analysis, such as the individual characteristics of fish and a seasonal variation. The aim of our analysis is to enhance more accurate distinction criteria, although some fish kinds can be discerned with our present technique of examining lipid content and SDS-PAGE. Through more sophisticated analyses developed by consistent research, we look forward to attaining more accurate techniques for discerning between Finespotted flounder and different kinds of similar fish.