• 제목/요약/키워드: ingredient

검색결과 2,833건 처리시간 0.033초

전북 지방의 유과 제조 방법 및 소비자들의 유과 선호도 조사 (Research Study of Yukwa Baking Process, a Traditional Desert Originated from Jeonbuk, Korea)

  • 김중만;한은주;차경옥
    • 동아시아식생활학회지
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    • 제20권3호
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    • pp.402-414
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    • 2010
  • A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.

주약의 혼합비율이 정제의 함량균일성에 미치는 영향 (Effect of Mixing Ratios of Active Ingredient on Content Uniformity of Tablets)

  • 김길수
    • 약학회지
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    • 제31권5호
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    • pp.343-346
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    • 1987
  • The effect of mixing ratios of active ingredient on the content uniformity of tablets was studied using caffeine as active ingredient and hydroxypropyl starch as diluent. In the case that caffeine content was not more than 1%, the standard deviation of individual tablet assays was inversely proportional to caffeine content. In the case of more than 1%, the standard deviation was constant independently of caffeine content. In the case that the designed tablet weight was not more than 200mg, the standard deviation of individual tablet assays was inversley proportional to tablet weight designed. In the case of more than 200mg, it was constant and the results for weight variation against the designed weight showed same tendency.

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N-methyl-2-pyrrolidone 제제의 경피흡수촉진효과 (Synergistic Effects of N-methyl-2-pyrrolidone on Skin Permeation of a Hydrophobic Active Ingredient)

  • 이근수;이동환;김경범;고현주;표형배
    • 대한화장품학회지
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    • 제36권2호
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    • pp.115-120
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    • 2010
  • 피부에서 표피를 통한 물질의 수송은 피부의 여러 가지 보호 작용으로 인해 경피 흡수가 쉽게 이루어지지 않아 결과적으로 생리 활성 성분이 그 효과를 발휘하는 진피층까지 도달하기 어렵다. 본 연구는 피부에서 매우 낮은 농도가 투과되는 친수도가 높은 약물(알부틴)의 경피흡수를 촉진하는 화학적 촉진제의 in vitro 흡수 양상에 대한 연구이다. 화학적 촉진제로 N-methyl-2-pyrrolidone (NMP)을, 경피흡수장치는 Franz diffusion cell을 사용하였다. NMP는 약물의 경피흡수에 상당히 영향을 준다는 것을 알 수 있었다. NMP는 피부 지질층의 유동성에 영향을 주지 않고 약물의 보조흡수제로 작용하여 알부틴의 경피흡수촉진비율을 약 1.3~1.5배 증가 시켰지만 지연 시간의 변화는 없었다. 따라서 NMP는 친수성 생리활성 물질의 효과적인 화학적 경피흡수 촉진제로 작용하였으며, 향후 화장품 제형 및 약물전달체계에 응용이 기대된다.

염진해 오손물질의 성분 및 특성 (The Ingredient and the Properties of Contaminants)

  • 최남호;박강식;조성배;한상옥
    • 한국전기전자재료학회:학술대회논문집
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    • 한국전기전자재료학회 1999년도 추계학술대회 논문집
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    • pp.51-54
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    • 1999
  • In this paper, the relativities, and the properties of various contaminants, which could give significant decrease in electrical insulation strength were investigated. For this investigation, the contamination degree was manually measured with brush-wiping method, and the ingredient of some specific sample was analyzed with ICP/MS. With the result, the influence of distance from sea, climatic condition contamination was investigated. And the difference in electrical properties of various salts in aquous solution was determined. Finally, we could get several significant result on the relativity and properties of contamination in various conditions

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A Study on Customized Sales Promotion depending upon Gruel material Ingredient and Effects

  • Park, Mi-Sun;Youn, Won Bae
    • 융합경영연구
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    • 제2권3호
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    • pp.1-5
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    • 2014
  • The author could recommend suitable gruel in accordance with customer's needs to widen scope of selection and to increase customer satisfactions. The research would be of great help to increase sales. The professional entertainment could increase customers' reliability to be given more order: The author felt pleasant to greet customers owing to customers' compliments being healthy by taking gruel after cognizing ingredient and effects.

우육조리법(牛肉調理法)의 역사적(歷史的) 고찰(考察) - I. 우육을 사용한 국류의 조리법을 중심으로 - (The Historical study of Beef Cooking - I. cookery of soup based on beef -)

  • 류경림;김태홍
    • 한국식생활문화학회지
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    • 제7권3호
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    • pp.223-235
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    • 1992
  • 1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

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Nutritional Value of Rice Bran Fermented by Bacillus amyloliquefaciens and Humic Substances and Its Utilization as a Feed Ingredient for Broiler Chickens

  • Supriyati, Supriyati;Haryati, T.;Susanti, T.;Susana, I.W.R.
    • Asian-Australasian Journal of Animal Sciences
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    • 제28권2호
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    • pp.231-238
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    • 2015
  • An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B.amyloliquefaciens ($2.10^8cfu/g$), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet.

Stabilizing Technology of Pure Vitamin A using Triple Matrix Capsulation

  • Kim, In-Young;Lee, Young-Gue;Seong, Bo-Reum;Lee, Min-Hee;Lee, So-Ra;Choi, Seong-Ho
    • 한국응용과학기술학회지
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    • 제32권4호
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    • pp.694-701
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    • 2015
  • In order to get stabilized pure retinol in skin care cosmetics, developing the three layered matrix bead capsules were studied. This study relates to make a cosmetic composition using the three layered matrix capsule that could increase the stability of the active ingredient. A primary encapsulation, vitamin A (pure retinol) of active ingredient was perfectly capsulated into water-in-oil (Water-in-Oil: W/O) emulsion vesicle using PEG-10 dimethicone copolyol emulsifier. A secondary encapsulation of multiple emulsion of the water-in-oil-in-water (W/O/W) emulsion blending W/O emulsion using sucrose distearate of surfactant was developed using homogenizing emulsifying system. Pure retinol of active ingredient was stably capsulized to inside the W/O/W-multiple emulsion in order to load the triple matrix capsulation. By coating it with a polymer matrix base, encapsulated in the triple layered type, which were developed bead encapsulation of 2~10mm uniformly size. To show beautifully appearance capsulated bead type, these finish particles in this triple matrix layer were developed as a gold, green, dark brown, silver and blue color were encapsulated in the bead types. Structural particle certification of triple matrix layer was observed through SEM analysis. Stability of pure retinol was remained stable more than 99.7% for 30 days at $42^{\circ}C$ incubating conditions compared with non-capsule. This technology was applied in different formulations such as various sizes and colors that by applying the skin care cosmetics. In the future, this technology to encapsulate an unstable active ingredient, we expect to be expanded this application in the food and drug as a time delivery system.

다공성 증량제를 이용한 KC-6620 단기용출지연입제의 제제 (Short-term Sustained Release Formulation of KC-6620 with Porous Carrier)

  • 유주현;박창규;이병회;조광연
    • 한국환경농학회지
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    • 제11권2호
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    • pp.155-162
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    • 1992
  • 수용해도가 2.53ppm인 KC-6620을 수중용출기간이 20일 정도인 입제로 제제하기 위하여 원제에 대한 용출지연효과가 가장 큰 다공성 증량제를 선발하고, PEG를 부제로 첨가한 흡착식 입제를 제제하여 실내에서 수중용출속도를 측정하였다. 1. 다공성 증량제중 KC-6620에 대하여 용출지연효과를 나타낸 것은 bentonite 소결공립이었으나 수중에 침적 20일후의 용출율이 매우 낮았다. 2. Bentonite에 pyrophyllite를 혼합하고 조립한 다음 소결시킴으로써 흡유가가 증가하였으며, 이 공립으로 제제한 KC-6620 입제의 수중용출속도도 증가하였다 BP60 입제의 경우 침적 20일후에 85% 이상의 용출율을 보여 시험한 입제중 단기용출지연제제로 가장 적합하였다. 3. BP입제는 PEG를 부제로 첨가하여 용출속도를 증가시킬 수 있었으며, PEG의 첨가비가 공립의 흡유가까지 증가할수록 용출속도도 증가하였다. 4. BP40 입제는 입제중의 유효성분함량이 높을수록 수중용출속도가 느려져서 제제농도가 용출속도를 좌우하는 가장 큰 요인이었다.

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