• 한국세라믹학회지
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• 제47권6호
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• pp.560-565
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• 2010

Nano laminated bulk $Ti_3SiC_2$ was synthesized by hot press process using TiCx/Si powder mixture at the temperature range of $1300^{\circ}C\sim1500^{\circ}C$. pure $Ti_3SiC_2$ was synthesized by a hot pressing above $1400^{\circ}C$, while unreacted TiCx were remained in bulk $Ti_3SiC_2$ which synthesized below $1400^{\circ}C$. The sintering density of bulk $Ti_3SiC_2$ were varied with the amount of TiCx. It was found that the mechanical properties and micro structures of bulk $Ti_3SiC_2$ were closely related to the amounts of TiCx which was controlled by the hot pressing temperature. The TiCx increase the flexural strength of bulk $Ti_3SiC_2$, while the fracture toughness and thermal shock resistance of bulk $Ti_3SiC_2$ were decreased with the content of TiCx. The plastic deformations of bulk $Ti_3SiC_2$ were appeared above $1000^{\circ}C$.

• 패션비즈니스
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• 제17권6호
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• pp.98-110
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• 2013

This research is to study the functional color arrangement of work clothes based on the color chroma value arrangement, which could affect the safety of workers at the site of the mechanical industry. For the study, 5PB hue, indicating a high satisfaction level with proper colors at the site of the mechanical industry, were selected from previous research for 6 types of CAD simulation on a 2-color chroma value arrangement. To analyze the color data of each color arrangement after applying the color chroma value arrangement as well as to figure out the level of recognition on the color arrangement, an analytical result, which was based on the NCS color system, was evaluated. Furthermore, the survey study on items regarding the safety of the relevant work site for the simulated result was executed. As a result of the evaluation, the color arrangements which include high color chroma value indicated a high satisfactory level in all items under the visibility criteria for the safety of workers, propriety as a color arrangement of work clothes, and safety from the perspective of work site management. In particular, the color arrangement mixture between high color chroma obtained the highest satisfactory evaluation, indicating that the color arrangement of high color chroma is essential in the color arrangement of work clothes for the establishment of safety by adjusting the color chroma value. Yet, in order to figure out the independent function of the color chroma value, other factors are restricted in this study. Thus, it is not proper to apply the result of this study only at the actual work site. Therefore, a follow-up research centered on the tones of all three types is proposed, from which we can expect, a suggestion of the applicable color guideline for the industrial site.

• 대한화학회지
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• 제54권4호
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• pp.460-464
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• 2010

2-hydroxy-4-methoxy-benzophenone과 titanium(VI) isopropoxide를 나노 금과 나노백금을 사용하여 자외선 차단과 항균성을 갖는 기능성 콘택트렌즈를 제조하였다. 콘택트렌즈는 캐스트 몰드 법을 사용하여 제조하였으며, $70^{\circ}C$에서 약 40분, $80^{\circ}C$에서 약 40분 건조하였다. 마지막으로 $100^{\circ}C$에서 약 40분 열처리 공정을 거쳐 공중합 하였다. 물리적 특성을 측정한 결과 굴절률은 1.434 ~ 1.436, 함수율은 35.24% ~ 36.32% 그리고 가시광선 투과율은 88.3% ~ 90.8%를 나타내었다. 생성된 고분자는 콘택트렌즈를 제조하는 데에 필요한 물리적 특성을 만족하였으며, 안 의료용 기능성 소재로의 응용이 충분히 가능할 것으로 판단된다.

• 한국축산식품학회지
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• 제34권3호
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• pp.307-315
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• 2014

pH adjustment would be of advantage in improving the water holding capacity of muscle proteins. The objective of this study was to evaluate the addition of fish sarcoplasmic protein (SP) solution, which was adjusted to pH 3.0 or 12.0, neutralized to pH 7.0, and lyophilized to obtain the acid- and alkaline-treated SP samples, on the functional properties of the chicken myofibrillar protein induced by microbial transglutaminase (MTG). The solubility of alkaline-treated SP was higher than that of the acid counterpart; however, those values of the two pH-treated samples were lower than that of normal SP (p<0.05). All SP solutions were mixed with myofibrillar proteins (MP) extracted from chicken breast, and incubated with MTG. The shear stresses of MP with acid- and alkaline-treated SP were higher than that of normal SP. The thermal stability of MP mixture reduced upon adding SP, regardless of the pH treatment. The breaking force of MP gels with acid-treated SP increased more than those of alkaline-treated SP, while normal SP showed the highest value. The MP gel lightness increased, but cooking loss reduced, with the addition of SP. Smooth microstructure of the gel surface was observed. These results indicated that adjusting the pH of SP improved the water holding capacity of chicken myofibrillar proteins induced by MTG.

• International journal of advanced smart convergence
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• 제10권1호
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• pp.197-208
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• 2021

The deer antler has been used as a major drug in oriental medicine for a long time. Recently, the demand for easy-to-take health functional foods is increasing due to economic development and changes in diet. As part of research on the development of functional materials for antlers, lactic acid fermentation of antler extract was performed. It was intended to develop a functional material with enhanced total polyphenol and flavonoid content and enhanced antioxidant activity. Lactic acid bacteria fermentation was performed by adding 4 types of lactic acid bacteria starter products, B. longum, Lb. Plantarum, Lb. acidophilus and mixture of 8 types of lactic acid bacteria to the antler water extract substrate, respectively. During the fermentation of lactic acid bacteria, the number of proliferation, total polyphenol and total flavonoid content, DPPH radical scavenging and antioxidant activity were quantified and evaluated. As a result of adding these four types of lactic acid bacteria to the antler water extract substrate, the number of lactic acid bacteria measured was 2.04~5.00×107. Meanwhile, a protease (Baciullus amyloliquefaciens culture: Maxazyme NNP DS) was added to the antler extract to decompose the peptide bonds of the contained proteins. Then, these four types of lactic acid bacteria were added and the number of lactic acid bacteria increased to 2.84×107 ~ 2.21×108 as the result of culture. The total polyphenol contents were 4.82~6.26 ㎍/mL in the lactic acid bacteria fermentation extracts, and after the reaction of protease enzyme and lactic fermentation, increased to 14.27~20.58 ㎍/mL. The total flavonoid contents were 1.52~2.21 ㎍/ml in the lactic acid bacteria fermentation extracts, and after the protease reaction and fermentation, increased to 5.59 ~ 8.11 mg/mL. DPPH radical scavenging activities of lactic acid bacteria fermentation extracts was 17.03~22.75%, but after the protease reaction and fermentation, remarkably increased to 32.82~42.90%.

• 한국식생활문화학회지
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• 제23권4호
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• pp.479-488
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• 2008

Some biological activities such as an electron donating capacity, the contents of total polyphenol compounds and flavonoids, fibrinolytic activity and $\alpha$-glucosidase inhibitory activity have been detected in hot water extracts of Ligularia fischeri and Angelica gigas Nakai. To increase the usefulness of the functional ingredients for prevention and improvement of some metabolic disorders, ethanol-treated hot water extracts of Angelica gigas Nakai were prepared. A hot water extract of Ligularia fischeri has 92% of electron donating capacity, 39.4 mg/g of total polyphenol compounds, 24.8 mg/g of flavonoids and 29.8% of $\alpha$-glucosidase inhibitory activity, but no fibrinolytic activity. A hot water extract of Angelica gigas Nakai has 94.7% of electron donating capacity, 5.8 mg/g of total polyphenol compounds, 2.6 mg/g of flavonoids, 0.48 plasmin units of fibrinolytic activity and no $\alpha$-glucosidase inhibitory activity. However, with partial purification using cold ethanol treatment, the $\alpha$-glucosidase inhibitory activity of Angelica gigas Nakai was increased to 70.5%. Thus, we expected a more useful effect with the use of the addition of a cold ethanol-treated Angelica gigas Nakai extract. The L, b values of cold buckwheat noodles using a mixture of 0$\sim$3% of Ligularia fischeri powder and 0.5% of an ethanol-treated hot water extract of Angelica gigas Nakai were decreased with the addition of an increasing amount of Ligularia fischeri powder. Among the mechanical qualities, only adhesiveness was significantly higher in 3% Ligularia fischeri noodles. From sensory evaluation data, it was determined that these two functional ingredients did not ruin the color, texture, and overall acceptance of the cold buckwheat noodles. A higher amount of the extracts improved the quality of the product with little added cost.

• 한국표면공학회지
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• 제57권1호
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• pp.22-30
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• 2024

This study reports a direct growth of carbon nanotubes (CNTs) on the surface of LiCoO₂ (LCO) powders to apply as highly efficient cathode materials in lithium-ion batteries (LIB). The CNT synthesis was performed using a thermal chemical vapor deposition apparatus with temperatures from 575 to 625 ℃. Ferritin molecules as growth catalyst of CNTs were mixed in deionized (DI) water with various concentrations from 0.05 to 1.0 mg/mL. Then, the LCO powders was dissolved in the ferritin solution at a ratio of 1g/mL. To obtain catalytic iron nanoparticles on the LCO surface, the LCO-ferritin suspension was dropped in silicon dioxide substrates and calcined under air at 550℃. Subsequently, the direct growth of CNTs on LCO powders was performed using a mixture of acetylene (10 sccm) and hydrogen (100 sccm) for 10 min. The growth behavior was characterized by scanning and transmission electron microscopy, Raman scattering spectroscopy, X-ray diffraction, and thermogravimetric analysis. The optimized condition yielding high structural quality and amount of CNTs was 600 ℃ and 0.5 mg/mL. The obtained materials will be developed as cathode materials in LIB.

• 디지털융복합연구
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• 제15권11호
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• pp.285-295
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• 2017

본 연구에서는 증폭시킨 홍삼으로부터 분리한 ginsenoside Rh2(Rh2)와 compound K(CK)의 융복합적 항염증 및 항암효과를 연구하여 홍삼 내 유용한 기능성분에 대한 기초 자료를 제공하고자 한다. 이에 Hep3B에서의 세포독성과 IL-6 유도 STAT3 루시퍼라아제 활성, B16F10과 Hacat 세포의 생존 농도를 측정하였고 Apoptosis와 관련된 분자의 발현양상을 확인하기 위해 FAC (fluorescence activated cell sorting) 분석을 수행하였다. 실험결과 Rh2, CK mixture가 10 ug/ml일 때 Hep3B 세포에서 세포독성이 없고 IL-6 감소율이 102%로 항염증 효과가 있는 것으로 나타났다. 또한 Rh2, CK mixture 50 uM에서 melanoma 세포인 B16F10과 human keratinocyte인 Hacat에서 독성을 보여 사멸하는 것을 관찰하였다. FACS 분석 결과 annexin V가 발현되지 않고 흑색종 세포와 keratinocyte가 탈착되면서 사멸되는 것을 확인하였다. 이러한 현상을 통하여 사멸되는 메카니즘이 anoikis 방식의 세포사멸로 인한 것으로 추정할 수 있으며 그것에 대한 명확한 세포사 신호 체계 규명을 위하여 향후 세포부착 단백질의 변화에 대한 연구가 필요할 것으로 판단된다.

• 한국식품영양과학회지
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• 제35권5호
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• pp.641-648
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• 2006

본 연구는 함초가루를 이용한 설기떡을 개발하기 위하여 재료의 최적 혼합비율을 찾는데 목적이 있다. 설기떡의 품질에 가장 영향을 미치는 수분, 함초가루, 설탕첨가율을 독립 변수로 설정하였고, 예비실험을 거쳐 수분 $13{\sim}18%$, 함초가루 $2{\sim}6%$, 설탕 $8{\sim}13%$의 범위에서 혼합물 실험계획법(mixture design) 중 D-optimal design을 이용하여 최적 재료 혼합비율을 찾고자 하였다. 각 설정된 범위를 입력하였을 때 10개의 실험점이 형성되었고, 4개의 반복점이 선택되어 실험점은 모두 14개가 설정되었다. 각 조건별 실험결과를 모델링화 하여 F-test를 통해 유의성을 검증한 결과 색도의 명도, 적색도, 황색도, 텍스쳐의 검성과 씹힘성, 관능검사 항목인 맛과 부드러운 정도는 linear 모델로 결정되었고, 텍스쳐의 경도, 관능검사의 색, 냄새, 촉촉한 정도, 전반적인 기호도는 quadratic 모델로 결정되었다. 모델의 적합성을 분석한 결과 모든 항목에서 probability가 모두 0.05% 이내에서 유의성을 보여 모델로서 적합함이 인정되었다. 반응표면과 trace plot의 결과 수분과 설탕첨가율이 높을수록, 함초가루 첨가량율이 낮을수록 명도는 높고, 적색도와 황색도는 낮았다. 텍스쳐의 경우 함초 첨가율이 증가할수록 경도, 검성, 씹힘성이 증가하여 함초가루의 첨가율이 높을 경우 설기떡의 부드러움을 저하하는 원인이 되었다. 관능검사 결과에서도 수분, 함초가루, 설탕을 많이 첨가할 경우에는 오히려 낮은 점수를 받았고, 특히 수분과 함초가루에 의하여 많은 영향을 받았다. 함초가루를 첨가한 설기떡의 최적 재료 혼합비율은 수치 최적화에서는 수분 15.2%, 함초가루 3.0%, 설탕 9.8%이었고, 모형적 최적화에서는 desirability가 0.620에 해당하는 수분 15.2%, 함초가루 3.1%, 설탕 9.7%로 수치 최적화점과 유사하게 나타났다.

• 한국응용과학기술학회지
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• 제40권6호
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• pp.1547-1556
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• 2023

본 연구는 정향, 황련 추출물을 혼합하여 Malassezia furfur에 대한 항균 능력을 확인하고 최적의 혼합물을 만들어 항산화 및 항염증 능력을 평가하기 위해 수행되었다. 정향과 황련을 70% 에탄올, 100% 메탄올, 열수로 추출하여 항균 능력을 평가하여 정향은 100% 메탄올 추출물, 황련은 열수 추출물이 가장 항균 능력이 높은 것을 확인하였다. 또한 두 추출물을 혼합하여 비율별로 항균 능력을 평가하였을 때 9:1 비율이 가장 우수한 활성을 보였고 혼합물의 항산화 활성이 뛰어남을 확인하였다. Raw 264.7 세포에서 생존율에 영향을 미치지 않는 1, 10, 50, 100 ㎍/mL에서 LPS를 이용하여 염증 반응을 유도하고 항염증 활성을 확인한 결과 10, 50, 100 ㎍/mL에서 No 생성 저해율과 IL-6 발현 저해율 및 COX2, iNOS 단백질 발현 저해 활성이 뛰어남을 확인하였다. 본 연구를 통해 정향 메탄올 추출물 및 황련 열수 추출물의 혼합물은 항균, 항염증 효능이 뛰어나기에 기능성 화장품의 천연 소재로써 사용이 가능할 것으로 사료된다.