• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.11
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• pp.5915-5922
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• 2013

In this study, with the aim of improving the performance of shale to allow for its use as coarse aggregate for concrete, we coated shale aggregates with water repellents and polymers and evaluated their physical properties such as density, water absorption rate, wear rate, and stability depending on the coating method. In addition, the effects of the performance improvement were evaluated by assessing the properties of fresh concrete produced by varying the shale substitution ratio, as well as the compressive strength, flexural strength, and freeze-thaw resistance according to curing ages. The test results revealed that the absolute dry densities of all coated aggregates satisfied the standard density for coarse aggregates for concrete(>$2.50g/cm^3$),and the absorption rate of the shale aggregate coated with water repellent decreased by about 50% compared with that of uncoated shale. The wear rate of the polymer-coated shale decreased by up to 13.0% compared with that of uncoated shale. All coated aggregates satisfied the stability standard for coarse aggregates for concrete(${\leq}12$). The water repellent-induced performance improvement decreased the shale aggregates' slump by about 20~30mm compared with that of the uncoated shale aggregates, and the air content of the repellent-coated shale aggregate increased by up to 0.9% compared with that of the uncoated shale aggregate. The compressive strength of the polymer-coated shale aggregates at a curing age of 28 days was RS(F) 95.7% and BS(F) 90.0%, and the flexural strength was RS(F) 98.0 % and BS(F) 92.0% of the corresponding values of concretes produced using plain aggregates. Furthermore, the concrete using polymer-coated shale aggregates showed a dynamic modulus of elasticity of RS(F) 91% and BS(F) 88% after 300 freeze-thaw cycles, thus demonstrating improved freeze-thaw durability.

• Journal of Industrial and Engineering Chemistry
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• v.68
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• pp.48-56
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• 2018

A potassium copper hexacyanoferrate (KCuHCF) embedded magnetic hydrogel bead (HCF-Mbead) was synthesized via a facile double crosslinking methods of $Fe^{3+}$ ionic binding and freeze-thaw for effective $Cs^+$ removal. The HCF-Mbead had a hierarchical porous structure facilitating fast access of $Cs^+$ ions to embedded active sites. The adsorbent showed enhanced $Cs^+$ removal properties in terms of capacity (69.2 mg/g), selectivity ($K_d=4{\times}10^4mL/g$, 1 ppm $Cs^+$ in seawater) and stability (>99.5% removal in pH 3~11) with rapid magnetic separation. This study further opens the possibility to develop an efficient material that links the integration of adsorption and recovery.

• Journal of the Korean Society of Food Science and Nutrition
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• v.43 no.2
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• pp.287-292
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• 2014

The objectives of this study were to examine the effects of red clay-processed nano-materials (RCPM) on the quality characteristics of eel (Anguilla japonica). Both eels treated with RCPM and control were farm-raised under identical environments and were commercially processed. General components, texture, nutrients, antioxidant activities, and sensory analysis were performed. RCPM-treated eels showed significantly higher DPPH radical scavenging activities and FRAP values than the of control, indicating higher antioxidant activities of eels raised by RCPM. The amounts of niacin and tocopherol in RCPM-treated eels were higher than those of the control. For analysis of freeze-thaw stability, RCPM-treated eels showed more stable texture over freeze-thaw three treatment cycles. Descriptive panelists perceived eels raised by RCPM to be less oily than the control. Overall, RCPM exhibited positive effects on the quality of farm-raised eels. Therefore, RCPM would be of benefit to produce high value-added eels of premium quality.

• Journal of Pharmaceutical Investigation
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• v.27 no.4
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• pp.287-293
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• 1997

To make a stable o/w emulsion, the effects of egg lecithin as an emulsifier and polyvinylpyrrolidone (PVP) as an auxiliary emulsifier on the physical stability of emulsion were investigated. The oil-in-water emulsion system was manufactured by microfluidizer and evaluated the physical stability. Average particle size and size distribution of emulsion was measured by dynamic light scattering analyzer and interfacial tension was measured. From the interfacial tension tested, critical micelle concentration of the egg lecithin was 0.1 %w/v and optimal concentration for the preparation of emulsion was 1.0 %w/v. The mean particle size was about $0.2\;{\mu}m$ which was suitable for injections. The short-term accelerated stability studies were conducted by centrifugation, freeze-thaw method and shaking of the emulsion samples. The addition of PVP was caused the reduction in the particle size and improved the physical stability of emulsion. These results suggested that a mixed interfacial film comprising the egg lecithin and PVP was formed at the o/w interface and it was effective in preventing phase separation under thermic or mechanical stress. We used antineoplaston A10 (A10) as a model drug which is peptide and amino acid derivative having a action to the living organism against the development of neoplastic growth by a nonimmunological progress. It has a poor solubility in water and there may be a difficulty in formulation of A10. Emulsion formulation study about A10 was performed. Solubility of A10 in emulsion was about five times as high as that in water. From the results of solubility and partition coefficient, almost A10 molecules in o/w emulsion exist in the interface between oil and water.

• 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.

• Journal of Applied Biological Chemistry
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• v.54 no.2
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• pp.108-113
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• 2011

The tyrosinase inhibitory activity of extracts from Phellodendron amurense was examined. Tyrosinase inhibitory activity of 60% ethanol extracts was determined as 25% and the inhibitory activity of 60% ethanol extracts against melanin biosynthesis in melanoma cell (B16F10) was 31.2%. The purified inhibitory compounds against tyrosinase by Sephadex LH-20, MCI-gel CHP-20 column chromatography from P. amurense was confirmed as obacunone by $^1H$-NMR, $^{13}C$-NMR and Fast atom bombardment (FAB)-Mass spectrum. The tyrosinase inhibitory activities of purified obacunone was respectively as 35.1%. The safety of essence with tyrosinase inhibitory compounds from P. amurense was also assayed by various safety profiles. First, pH and viscosity change of essence for 60 days were not detected. The essence also showed the stability against temperature and light for 60 days. All these findings suggest that extracts from P. amurense has a great potential as a cosmeceutical ingredient, which has a potent whitening effect.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.29 no.2D
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• pp.209-216
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• 2009

This study was conducted to develop a thin paving technique using polymer epoxy resin materials which is considered as a durable pavement materials. The mechanical performance characteristics of the polymer epoxy resin materials were also evaluated to confirm the validity as a pavement materials. To estimate the performance properties of the materials, bending tests and bonding tests were performed using freeze-thaw and ultra-violet rays to accelerate the aging of materials. In addition, HYUNStay, a commercial structural analysis program for cable-stayed bridges, was used to compare the effect of paving materials between the polymer epoxy resin materials and the conventional ones on the reduction of cable tension and on the stability of the main tower. According to the test results, it is noted that the thin paving technique using polymer epoxy resin materials can improve the performance and durability of pavement compared to the conventional one.

• Clinical and Experimental Pediatrics
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• v.50 no.2
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• pp.143-150
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• 2007

Purpose : This study was conducted to validate enzyme immunoassay (EIA) for the quantitative measurement of human IgG antibodies specific for Haemophilus influenzae type b (Hib) capsular polysaccharide. Method : We evaluated specificity, repeatability, intermediate precision, accuracy, lower limit of quantification (LLOQ), and stability to validate standardized EIA for the quantitative measurement of human anti-polyribosylribitol phosphate (PRP) IgG antibodies. Results : The results indicated that this EIA showed specificity to HbO-HA antigen and repeatability and intermediate precision were within acceptance criteria (repeatability: $CV{\leq}15%$, intermediate precision: $CV{\leq}20%$). The EIA-derived results from this laboratory were equivalent to those obtained by the standard radioactive antigen binding assay (RABA) for quantitation of anti-PRP antibodies in the 28 sera. Spiking recovery result was within acceptance criteria ($100{\pm}20%$). The precision and accuracy of samples in LLOQ were from -14.7 to -4.7% in nominal values, which were within acceptance criteria (precision: $CV{\leq}25%$, accuracy: ${\pm}25%$). Freeze-thaw stability and short term temperature stability were within ${\pm}20%$ of acceptance criteria. Conclusions : The EIA which is performed at the Center for Vaccine Evaluation and Study Ewha Medical Research Institute, is an appropriate serologic assay which can be used for quantitation of anti-PRP IgG antibodies in human sera.

• Korean Journal of Food Science and Technology
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• v.31 no.1
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• pp.83-90
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• 1999

Although the chitosan has many functional properties due to its cationic amino groups, the application of chitosan in foods is limited by its poor water solubility, bitter taste and astringency. This study was conducted to investigate physicochemical and sensory properties of chitosan hydrolysates in various molecular weights obtained by ultrafiltration after enzymatic hydrolysis. As molecular weight decreased, the solubility of chitosan hydrolysates increased, while the viscosity and emulsion stability decreased. High molecular weight chitosan hydrolysates (>30 kDa) exhibited 800% of fat binding capacity, while low molecular weight ones $(3{\sim}30\;kDa)$ showed 500% of fat binding capacity. Water soluble chitosan hydrolysates exhibited no color differences. Freeze-thaw stability of chitosan hydrolysates was good, without variations among fractions. Cholesterol binding capacity of chitosan hydrolysates was changed from 24% to 36% with increasing molecular weights. From sensory evaluation of chitosan hydrolysates, it was found that bitterness, astringency, chemical flavor and fish flavor of chitosan hydrolysates were very weak.

• Korean Journal of Food Science and Technology
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• v.39 no.2
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• pp.138-145
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• 2007

The effects of amylopectin and hydrocolloid (locust bean gum and guar gum) content on wheat flour dough and noodle properties were investigated. As the amount of amylopectin increased, the water absorption rate (farinograph), the tension (tension test), the gel stability (freeze-thawing treatment), and the springiness and the cohesiveness (TPA) increased, but the pasting temperature (RVA), the lightness and yellowness (color measurement), and the hardness (TPA) tended to decrease. In sensory evaluations, the scores for cohesiveness, springiness, and acceptability of cooked noodle increased as the proportion of amylopectin increased. The proper combination of amylose/amylopectin ratio and hydrocolloids improved the freeze-thaw stability and the sensory acceptability of wheat flour dough and noodle.