• Journal of Pharmaceutical Investigation
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• v.27 no.4
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• pp.265-269
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• 1997

An inclusion complex of muscone with ${\beta}-cyclodextrin$ (CD), as a solid form of muscone, was prepared to increase the solubility of muscone. The molar ratio of muscone to ${\beta}-CD$ in complex was in the range of $1:1{\sim}1:5$ when prepared by freeze-drying method. The interaction of muscone with ${\beta}-CD$ in solid state was investigated by Infrared (IR) spectroscopy and differential scanning calorimetry (DSC). IR and DSC studies between $muscone-{\beta}-CD$ inclusion complex and physical mixture showed that $muscone-{\beta}-CD$ inclusion complex was prepared stably. From the amount of muscone incorporated in the inclusion complex, it was found that the molar ratio of muscone : ${\beta}-CD$ was 1:1. Relative spatial position of muscone and ${\beta}-CD$ was observed by Hyperchem molecular modelling program.

• Journal of Pharmaceutical Investigation
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• v.13 no.1
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• pp.10-22
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• 1983

The interactions of ${\alpha}-cyclodextrin({\alpha}-CyD)$ and ${\beta}-cyclodextrin({\beta}-CyD)$ with several non-steroidal antiinflammatory drugs were studied on the effects of ${\alpha}-$ and ${\beta}-CyD$ on the solubility of the drugs in aqueous medium. Indoprofen, niflumic acid, alclofenac, and naproxen were chosen as representatives of antiinflammatory drugs. The solubility of all drugs studied increased with the addition of ${\beta}-CyD$, while not with glucose or ${\alpha}-CyD$. The increase of the solubility with ${\beta}-CyD$ was considered due mainly to the formation of inclusion complexes between ${\beta}-CyD$ and drugs. From the solubility data, the apparent stability constants K of the complex could be calculated. Ultraviolet absorption and circular dichroism confirmed the inclusion of indoprofen, niflumic acid and naproxen with ${\beta}-CyD$ in the molar ratio of 1 : 1. Inclusion complexes in solid powder form were obtained by the freeze-drying method and the inclusion formation was confirmed again by infrared, diffential thermal analysis, and X-ray diffraction measurements.

• Conservation Science in Museum
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• v.8
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• pp.41-47
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• 2007

The wooden lacquer wares, which had excavated from the water reservoir in the Isong Sansung Fortress, were applied with vacuum freeze drying method and treated, after they had been substituted with tbutanol, and treated with PEG-pretreatment. The manufacturing technique, which had not been investigated in the past, was examined through the investigation of the wood and the lacquer used for wooden lacquer wares, and the pieces of the lacquer wares, which had been stored for a long time, were restored for the exhibition and conservation. As the result, the wooden lacquer wares were manufactured, using black alder belonging to the group of Alnus, and the lacquer was painted on the bottom-layer by mixing the powdered soil and lacquer, and it was confirmed that the lacquer mixed with the black pigment and the pure lacquer had been painted alternatively over 2 times, and that the wooden lacquer ware had been manufactured through total 5 times of being painted.

• Journal of Pharmaceutical Investigation
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• v.28 no.4
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• pp.257-266
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• 1998

To improve the solubility and dissolution rate of acyclovir (ACV), which is low oral bioavailability due to its properties of slight solubility in water and incomplete gastrointestinal absorption, the solid inclusion complexes of ACV with ${\alpha}CD$, ${\beta}CD$, $DM{\beta}CD$ in molar ratio of 1:1 were prepared by the freeze-drying method. The inclusion complexes were investigated by solubility study, UV, IR and DSC. The dissolution rate of ACV was significantly increased by ACV-CDs inclusion complex formation in artificial intestinal fluid at pH 6.8. The enhanced dissolution rate of ACV could be due to an increase of solubility and the formation of an amorphous structures through inclusion complexation with CDs. Especially, $ACV-DM{\beta}CD$ inclusion complex enhanced the maximum plasma concentration levels and AUC following oral administration compared to those of ACV alone. The present results suggest that $ACV-DM{\beta}CD$ inclusion complex serves as a potential carrier for improving the solubility, the dissolution rate and the bioavailability of ACV.

• Proceedings of the Materials Research Society of Korea Conference
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• 2012.05a
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• pp.56.2-56.2
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• 2012

Clinically-favored materials for bone regeneration are mainly based on bioceramics due to their chemical similarity to the mineral phase of bone. A successful scaffold in bone regeneration should have a 3D interconnected pore structure with the proper biodegradability, biocompatibility, bioactivity, and mechanical property. The pore architecture and mechanical properties mainly dependent on the fabrication process. Bioceramics scaffolds are fabricated by polymer sponge method, freeze drying, and melt molding process in general. However, these typical processes have some shortcomings in both the structure and interconnectivity of pores and in controlling the mechanical stability. To overcome this limitation, the rapid prototyping (RP) technique have newly proposed. Researchers have suggested RP system in fabricating bioceramics scaffolds for bone tissue regeneration using selective laser sintering, powder printing with an organic binder to form green bodies prior to sintering. Meanwhile, sintering process in high temperature leads to bad cost performance, unexpected crystallization, unstable mechanical property, and low bio-functional performance. The development of RP process without high thermal treatment is especially important to enhance biofunctional performance of scaffold. The purpose of this study is development of new process to fabricate ceramic scaffold at room temperature. The structural properties of the scaffolds were analyzed by XRD, FE-SEM and TEM studies. The biological performance of the scaffolds was also evaluated by monitoring the cellular activity.

• Journal of the Korean Society for Precision Engineering
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• v.29 no.3
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• pp.302-306
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• 2012

Bacterial cellulose based actuator with large displacement was developed for biomimetic robots. Bacterial cellulose has 3D nanostructure with high porosity which was composed of the nanofibers. Freeze dried bacterial cellulose was dipped into ionic liquid solution such as 1-butyl-3-methylimidazolium(BMIMCl) to enhance the actuation performance due to increase the ionexchange capacity and ionic conductivity. And Poly(3,4-ethylenedioxythiophene)-poly (styrnenesulfonate)(PEDOT:PSS) was used for the electrodes of both side of bacterial cellulose actuator by dipping and drying method. The FT-IR and XRD were conducted to examine the electrochemical changes of developed bacterial cellulose actuator. The biomimetic caudal fin was designed using bacterial cellulose actuator and PDMS to verify the possibility for biomimetic robot. The step and harmonic response were conducted to evaluate the performance of developed biomimetic actuator.

• Korean Journal of Food Science and Technology
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• v.38 no.1
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• pp.52-58
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• 2006

Characteristics of dough added with up to 4.0% takju powder and resultant bread were studied. Doughs added with takju power spray-dried after fermentation with starter (SDWS) and takju power spray-dried after fermentation without starter (SDOS) showed higher pH decreases than those added with takju power freeze-dried after fermentation with starter (FDWS) and takju power freeze-dried after fermentation without starter (FDOS) even after 1st fermentation. After 1st fermentation, volume of dough added with 1-4% SDWS was high, with 1% SDWS showing highest value of 23.6 mL. Volume of bread added with SDOS showed highest value. At 1-2% SDWS and SDOS addition, doughs showed highest specific volume values, which decreased at higher than 3% addition, while specific volume increased with increasing FDWS and FDOW contents. L values of SDOS- and FDOS-added doughs decreased gradually with increasing SDOS and FDOS contents compared to SDWS and FDWS addition. In loaf bread added with takju powder less than 2%, loaf bread added with spray-dried takju powder had higher appearance, color, texture, taste, and overall acceptability values compared to those added with freeze-dried takju. Although not significantly, loaf bread added with 1% SDWS showed slightly higher values in appearance, color, yeastiness, texture, taste, and overall acceptability, and showed higher flour odor acceptability than non-added loaf bread. These results indicate addition of takju powder improves flavor of bread.

• Food Engineering Progress
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• v.21 no.4
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• pp.326-331
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• 2017

A cultivar (Malus domestica cv. Fuji) of apple was selected to make apple peel (AP) powder by three different powdering methods. Frozen AP was thawed and subsequently was dried or ground without drying. After AP was dried by hot-air drying at $60^{\circ}C$ or freeze-drying, the dried AP was ground using a conventional blender. Separately, the thawed AP was powered by using a cryogenic micro grinding technology (CMGT). The ground AP and three types of AP powder were extracted using deionized water, 20, 40, 60, 80, or 100% methanol, followed by vacuum evaporation. The total phenolics contents (TPC), total flavonoids contents (TFC), DPPH, and ABTS radical scavenging capacities of each extract were compared to determine an efficient powdering method. Lyophilized AP powder extract using 60% methanol showed the highest TPC and DPPH radical scavenging capacity. In contrast, 60% methanol extract of the powder by CMGT, resulting in the smallest particle, exhibited the highest TFC and ABTS radical scavenging capacity. This study suggests that the extraction yield of bioactive compounds from AP may be varied according to different powdering methods and that a new powdering process such as CMGT may be applicable to develop functional foods efficiently.

• The Plant Pathology Journal
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• v.22 no.4
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• pp.348-352
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• 2006

Barley mild mosaic virus(BaMMV) is a soilborne Bymovirus vectored by root-infecting fungus, Polymyxa graminis. Mechanism of cultivar's resistance to BaMMV in field tests are difficult to assess since resistance could be either due to the virus or to P. graminis, or both. Whereas, available mechanical inoculation methods for BaMMV and other related viruses are labor intensive, give inconsistent results and generally result in low infection rates. Inoculation method using stick with gauze(SWG) was developed for BaMMV. The improved method proved to be simple, efficient, and reliable. The infected leaf tissues were preserved by drying in a frozen state under high vaccum(freeze dried barley infected leaves) to circumvent reduction of virus infectivity during storage. Five Korean barley cultivars were mechanically inoculated with BaMMV-infected sap by the improved method. Infection rates obtained were compared with natural infection. Cultivar Naehanssalbori showed resistance to BaMMV in the field trials but was found highly susceptible in the greenhouse tests by mechanical inoculation, indicating that the field resistance may be possibly due to resistance to P. graminis.

• Food Science and Preservation
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• v.16 no.6
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• pp.843-848
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• 2009

Green peppers were dried using maltodextrin and recycled dehydration liquid as dehydrating agents, and the quality of dried green pepper powders was compared with that of freeze-dried and hot air-dried samples in terms of moisture content, color, antioxidant activity, capsaicinoid level, and sensory acceptability. The moisture content of maltodextrin-treatedgreen pepper powder was higher than that of samples prepared using recycled dehydration liquid. The lightness (L) value rose with increasing concentrations of maltodextrin powder or liquid. The antioxidant activities of pepper powders prepared using the molecular press dehydration method were similar to that of alpha-tocopherol, and better than that offreeze-dried or hot air-dried samples. Capsaicinoid levels fell with increasing concentrations of maltodextrin powder and liquid. The sensory evaluation data on green pepper powders prepared using the molecular press dehydration method were better than those obtained when freeze-dried and hot air-dried samples were evaluated. These results indicate that drying of green pepper powders using maltodextrin and recycled dehydration liquid as dehydrating agents is very efficient.