• 한국광학회지
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• 제7권2호
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• pp.96-100
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• 1996

필름형 DCG(Dichromated Gelatin) 홀로그래픽 광결합기의 제작을 위하여 Agfa 8E75 HD 필름을 사용하였다. 이때 홀로그램의 굴절율 변조의 크기를 높히기 위하여 전처리 과정에서 젤라틴의 부풀림 정도를 조절하였으며 또한 재생파장과 각도대역폭의 특성을 Kodak 649F 사진건판을 사용하여 얻은 경우와 비교하여 제시하였다.

• 한국식품과학회지
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• 제19권2호
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• pp.102-106
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• 1987

젤라틴 생산을 위한 원료로서 알맞은 돈피의 종류를 조사하기 위해 생박 및 탕박한 돈피를 이용하여 생산된 젤라틴의 품질을 비교하였다. 돈피를 1.7% HCl 용액에서 15-18시간동안 팽윤시킨후 수돗물에서 9시간 동안 세척하였다. 세척된 돈피를 $60^{\circ}C$, $70^{\circ}C$ 및 $80^{\circ}C$에서 추출하여 젤라틴을 생산하였다. 생박돈피에서 생산된 젤라틴은 추출온도에 상관없이 젤 강도가 탕박돈피로부터 생산된 것보다 우수하였다. 또한 수율도 생박돈피에서 높았다. 추출온도가 증가함에 따라 젤 강도와 점도는 감소하였고 색깔이 짙은 젤라틴이 생산되었다. 전기영동상으로 비교하여보면 추출온도가 증가할수록 고분자물질이 감소하였으며, 돈피젤라틴(type A)이 type B젤라틴에 비해 훨씬 복잡한 분자구조를 보여주었다.

• Journal of Pharmaceutical Investigation
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• 제40권4호
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• pp.245-250
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• 2010

Porous poly(lactic-co-glycolic acid) microspheres (PLGA MS) have been utilized as an inhalation delivery system and a matrix scaffold system for tissue engineering. Here, gelatin (type A) is introduced as an extractable pH-responsive porogen, which is capable of controlling the porosity and pore size of PLGA microspheres. Porous PLGA microspheres were prepared by a water-in-oil-in-water ($w_1/o/w_2$) double emulsification/solvent evaporation method. The surface morphology of these microspheres was examined by varying pH (2.0~11.0) of water phases, using scanning electron microscopy (SEM). Also, their porosity and pore size were monitored by altering acidification time (1~5 h) using a phosphoric acid solution. Results showed that the pore-forming capability of gelatin was optimized at pH 5.0, and that the surface pore-formation was not significantly observed at pHs of < 4.0 or > 8.0. This was attributable to the balance between gel-formation by electrostatic repulsion and dissolution of gelatin. The appropriate time-selection between PLGA hardening and gelatin-washing out was considered as a second significant factor to control the porosity. Delaying the acidification time to ~5 h after emulsification was clearly effective to make pores in the microspheres. This finding suggests that the porosity and pore size of porous microspheres using gelatin can be significantly controlled depending on water phase pH and gelatin-removal time. The results obtained in this study would provide valuable pharmaceutical information to prepare porous PLGA MS, which is required to control the porosity.

• 한국축산식품학회지
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• 제37권5호
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• pp.708-715
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• 2017

The acid pretreatment of collagen molecules disrupts their crosslinks and assists in the release of acid-soluble proteins, fats, and other components. Generally, to achieve optimum extraction efficiency, strong acids may be used at a lower acid concentration compared to weak acids. This study aimed to determine the yield and physicochemical properties of gelatins extracted from buffalo hides pretreated with different acids. Hides were extracted with hydrochloric, citric, and acetic acids at concentrations of 0.3, 0.6, 0.9, 1.2, and 1.5 M. A completely randomized design and the least significant difference test were used in the experimental design, and all measurements were performed in triplicate. The highest yield (29.17%) was obtained from pretreatment with 0.9 M HCl. The gel strength did not differ significantly (p>0.05) according to acid type (280.26-259.62 g Bloom), and the highest viscosity was obtained from the 0.6 M citric acid pretreatment. All the gelatins contained ${\alpha}$- and ${\beta}$-chain components and several degraded peptides (24-66 kDa). The color and Fourier-transform infrared spectrum of the gelatin extracted using 0.9 M HCl were similar to those of commercial bovine skin gelatin. In general, the physicochemical properties of the gelatin complied with the industry standard set by the Gelatin Manufacturers Institute of America, revealing that buffalo hide could serve as a potential alternative source of gelatin.

• 한국축산식품학회지
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• 제32권3호
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• pp.316-322
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• 2012

This study was conducted to evaluate the effects of soaking pH and extraction temperature on the physicochemical properties of chicken skin gelatin. In order to extract gelatin from chicken skin, the chicken skin was soaked at various pH ranges (1-13) and was extracted at 75 and $100^{\circ}C$. For the rate of weight increase, the highest value was obtained from two pH ranges (1-2 and 12-13). In addition, the rate of weight increase was affected by soaking time. The alkali treatments had greater crude protein content as well as total extraction yield compared to the acid process (p<0.05), and the increased extraction temperature resulted in a significant (p<0.05) increase of crude protein content and total extraction yield. All treatments showed ${\alpha}1$ and ${\alpha}2$ chains derived from type I collagen on SDS-PAGE. The pH value and color of gelatin gel (6.67%) were affected by soaking pH and extraction temperature. Chicken skin gelatin gel extracted at $75^{\circ}C$ after soaking at a pH of 2 had the highest melting point (p<0.05) and gel strength among all treatments. Although the chicken skin treated with the alkali process had a higher yield, a lower extraction temperature following the acid process would be better for obtaining superior gelatin from chicken skin.

• 한국광학회지
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• 제4권3호
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• pp.276-280
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• 1993

홀로그래픽 감광재료인 dichromated gelatin 필름을 사용하여 반사형 간섭필터를 제작하였다. 반사형 홀로그래픽 광학소자의 경우 중요한 파라미터인 회절효율, 중심파장, 그리고 대역폭의 특성을 실험을 통하여 설명하고 이들의 값을 조절하기 위한 방법을 제시하였다.

• 한국식생활문화학회지
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• 제23권5호
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• pp.616-620
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• 2008

The principal objective of this study was to evaluate the quality characteristics of Bokbunja pudding, using various levels of Bokbunja fruit juice (140, 150, and 130 g), Bokbunja Wine (10, 20, and 20 g), gelatin (18, 17, and 16 g) and sugar (250, 200, and 150 g). In order to establish the optimal added amounts, chemical composition, saccharinity, color, texture, and sensory evaluations were conducted, and the results of various cases were analyzed and assessed. The statistical data analyses were conducted using the SPSS program. The saccharinity of the Bokbunja pudding increased with increasing amountsof added sugar. Additionally, as the amount of added Gelatin was increased, the L values (lightness) of the Bokbunja pudding decreased. Conversely, the hardness, gumminess, and chewiness values all decreased with decreasing levels of added gelatin and sugar. The optimal mixing condition for the Bokbunja pudding was determined via sensory evaluation. Sensory characteristics, including flavor, sweetness, texture, and overall acceptability, were highest in the type C product. The chemical composition of the type C product was as follows: moisture 71.47%, carbohydrate 24.70%, crude protein 3.83%, crude fat 0.001%, and crude ash 0.001%. According to our results, the optimum mixing ratio for the most satisfactory sensory characteristics of Bokbunja was as follows: Bokbunja fruit juice 130 g, Bokbunja Wine 20 g, Gelatin 16 g, Sugar 150 g, Bokbunja Flavor 0.3 g, and Water 400 g.

• 한국축산식품학회지
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• 제28권3호
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• pp.312-318
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• 2008

The objective of this study was to investigate the changes in ice dendrite size during freezing process in gelatin matrix as a model food system in order to provide mathematical relation between freezing condition and ice dendrite size. Gelatin gel as a model matrix was frozen in unidirectional Neumann's type of heat transfer. The thermograms' analysis allowed to determine the freezing temperature of the sample, the position of the freezing front versus time, and thus, freezing front rate. The morphology of ice dendrites was observed by scanning electron microscopy after freeze-drying. We observed that the means size of ice dendrite increased with the distance to the cooling plate; however, it decreased with the cooling rate and the cooling temperature. In addition, the shorter durations of the freeze-drying process was shorter decreeing the decreased the freezing front rate, resulted in their resulting in a larger pore size of the ice dendrite pores for the sublimation channel of that operate as water vapor sublimation channels. From these results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of freezing front rate.

• Restorative Dentistry and Endodontics
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• 제22권1호
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• pp.76-92
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• 1997

Porpilyromonas endodontalis is specifically involved in endodontic infections. The bacterium can be isolated almost exclusively only from infected rool canals. P. gingivalis also has been implicated in endodontic infection. Pathogemcity of P. gingival is is attributed to a variety of virulence factors, especially proteases, produced by the bacterium. Importance of P. endodontalis in endodontic infection has been revealed. However, the pathogenic property of P. endodontalis has not been extensively studied. The present study was undertaken to characterize the proteolytic activity of P. endodontalis and compare the activity with that of P. gingivalis which has the most potent and diverse proteases among oral bacteria. For this purpose, culture supematants(SUP) and cell extracts(CE) were obtained from these two bacteria and were subjected to zymography using 15% polyacrylamide gel copolymerized with gelatin, type I, IV collagens or albumin. Hydrolysis of the collagens was further investigated by the cleavage assay using native type I and IV collagens in solution-phase. The results were as follows: 1. P. endodontalis apparently has a proteolytic activity that is comparable with that of P. gingivalis. 2. SUP and CE obtained from P. endodontalis and P. gingival is showed the strongest activity for gelatin, followed by type I and IV collagens, and albumin. 3. In the zymography, no noticeable difference in proteolytic activity for gelatin and albumin between the SUP and CE was observed, but in the cleavage assay using native collagens, the SUP showed a stronger collagenolytic activity than the CE. 4. The gelatinolytic activity of both the SUP and CE from these two bacteria was diminished in the presence of $CaCl_2$ or reducing agents such as ${\beta}$-mercaptoethanol and dithiothreitol(DTT). 5. Type I(calf skin and human placenta) collagenolytic activity of P. endodontalis and P. gingivalis was reduced by DTT but not affected by $CaCl_2$. The inhibitory effect of DTT, however, was reduced to some extent by $CaCl_2$. 6. Type IV collagenolytic activity of these two bacteria was not affected by $CaCl_2$ but increased to some extent in association with the reducing agents. 7. Hydrolysis of albumin by P. endodontalis and P. gingivalis was demonstrated only in the presence of the reducing agents. The overall results indicate that with respect to proteolytic activity, P. endodontalis appears to be as potent as P. gingivalis, or maybe more, and its proteolytic characteristic is similar to that of P. gingivalis. This suggests that P. endodontalis has so potent proteolytic activity that can participate by itself in endodontic infections and apical periodontitis, causing tissue destruction.

• 대한골관절종양학회지
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• 제9권2호
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• pp.190-199
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• 2003

목적: Holmium-166은 류마티스성 관절염 및 간암 치료에서 이미 임상적으로 사용이 보고된 방사성 동위원소이다. 본 연구는 holmium-166-chitosan 복합체를 외과적으로 생체에 투입하여 임상에 적용 가능한 방법을 연구하고, 투여량과 기간, 투여 부위에 따른 조직학적 반응 정도를 정성 및 정량 분석하여 임상적용의 기초로 활용하는 것이다. 재료 및 방법: Absorbable gelatin sponge에 액체상태의 holmium-166-chitosan 복합체를 50 ${\mu}l}$ 도포하여 고형제로 만들었다. 최종 삽입전에 caliberator로 측정한 방사선량은 약 1.5 mCi였다. Wistar종 흰쥐에 외과적 시술을 통하여 대퇴근육 내부와, 그리고 대퇴골에 접하게 holmium-166-chitosan 복합체가 부착된 gelatin sponge를 삽입 후 봉합하였다. 대퇴 근육내와 대퇴골에 투여한 후 2주, 4주, 6주에 육안 및 현미경 소견하에서 조직 괴사의 깊이, 조직 변화의 양상, 삽입된 gelatin sponge의 변화 등을 관찰하였다. 결과: 2주후의 현미경 소견상 holmium-166과의 접촉면에서는 정상 근육세포의 모양을 찾아 볼 수 없을 만큼 심한 괴사 소견을 보였고 근육세포의 퇴화 및 재생, 근육간 부종, 염증세포의 침윤 소견을 보였으며 유발된 괴사의 깊이는 평균 3.3 mm 였다. 대퇴골에서는 holmium-166과의 접촉면에 있는 골피질은 골소강내 골세포의 소실이 관찰되었고 골수강내의 골수 세포도 파괴되고 섬유화 또는 염증성 반응을 보였다. 괴사의 깊이는 평균 2.9 mm 였다. 4주 때 근육에서는 석회화와 보다 심해진 섬유화 소견이 추가 되었고 괴사의 깊이는 평균 3.3 mm 였다. 골조직에서도 골수강의 섬유화가 더 증가되었고 괴사의 깊이는 평균 3.3 mm였다. 경과 관찰 6주 군에는 연부 조직의 위축과 섬유화의 증가, 육아조직의 형성, 염증 소견의 소실 등이 관찰되었다. 결론: Holmium-166-chitosan 복합체를 생체 흡수 가능한 gelatin sponge에 부착시킨 후 실험동물에 삽입한 결과, 실험동물의 사망을 유발하지도 않았으며 상처의 괴사, 염증, 감염 등의 부작용이 전혀 없어, 생체에 외과적 적용이 가능하였다. 유발된 조직 괴사의 범위는 약 3 mm로 미리 예측한 정도에 근접하는 것으로 악성종양 치료에 임상적 적용이 가능할 것으로 생각한다.