• Fashion, Industry and Education
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• 제15권2호
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• pp.25-35
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• 2017

In this study, causal relationships of belief-attitude-purchase intention for unfamiliar-branded cosmetics (UBC) were tested based on the theory of reasoned action. Data of 249 consumers who have purchased UBC were submitted to the descriptive statistics, exploratory factor analysis, and regression analysis with SPSS. In results of exploratory analysis, three factors of beliefs on UBC were generated and titled as ingredients, publicity, and subsidiary features. In regression analysis results, ingredient factor affected attitude toward UBC while publicity and subsidiary features did not influence attitude toward UBC. It implies that consumers build their attitude toward brands focusing on ingredients that are core elements of cosmetic products. Attitude toward UBC solely influenced purchase intention while the effect of social acceptance on purchase intention was not found. In conclusion, consumers depend much on ingredients when they purchase UBC so brands newly launched or brands without reputations need to focus more on an excellence in ingredients and special functions of UBC to appeal to consumers when penetrating to the new market.

• 한국식품조리과학회지
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• 제12권3호
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• pp.331-338
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• 1996

The main aim of this study was to develop carrot soups with fishery products, which is improved from traditional gruel of Cheju island. For this the optimal procedure and ingredient mixing ratio for making basic carrot soup was determined through the instrumental measurement, the sensory evaluation and the nutrient analysis, and then the carrot-fishery soups were prepared by mixing the fishery products from Cheju island. The results were as follows: The optimal procedure for making basic carrot soup was to saute the sliced carrots and soaked rices with the sesame oil for 5 min, add the water, bring to a boil for 6 min, simmer for 15 min, then puree the soup. The optimal ingredient mixing ratio in the basic carrot soup was carrot 300 g: rice 45 g: water 900 $m\ell$: sesame oil 15 $m\ell$: salt 5 g. For preparing carrot-fishery soups were the optimal fishery products mixing ratio i) 30% tile fish or crab, ii) prawn, abalone, top shell, or ear shell 20%, iii) sea urchin 15%, iv) fusiform or gulf weed 5％. The order of sensory evaluation scores, on a 5-point scale, were sea urchin, crab > top shell, tile fish > abalone, ear shell > prawn > coral fish > fusiform, gulf weed. Nutrient composition analysis showed that vitamin A was 5 times higher in carrot soup than in pumpkin soup. Sensory evaluation scores show that carrot soup was prepared to pumpkin soup. A portion (200 g) of the soup would provide 144% of the recommended daily allowance of vitamin A. The results of this work indicate that an acceptable carrot-fishery soups of better nutritional and sensory values than pumpkin soup can be prepared.

• 동아시아식생활학회지
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• 제23권2호
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• pp.203-210
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• 2013

In this study, cod bone were used as the main ingredient of a stock that can be eaten with Korean dried noodles. The stock was produced with heating for 30, 40, 50, 60, or 70 minutes using high-pressure extraction methods. Moisture content, chromaticity, pH, sugar content, salinity, mineral contents, quantitative analysis, and overall acceptance were studied to determine the optimal heating time. In our result, S1 the showed highest water contents 98.10%, while S5 showed the lowest moisture content (97.47%). There were no significant difference in pH between samples, while salinity and sugar content increased with increases in heating time. In terms of mineral contents, sodium and potassium showed proportional difference with increases in heating time, however, magnesium, calcium, and iron did not change. The results from a quantitative analysis test showed that transparency, fishy smell, delicate flavor, savory flavor, salt taste, and umami taste became stronger with increases in heating time increase. From the above results, the overall taste of the stock increases with increases in high-pressure heating time. Specifically, S4 high-pressure heating scored the highest on appearance, flavor, taste, after-taste, and overall acceptance. Thus, 60 minutes of high-pressure heating time is most desirable when producing stock with cod bones as a main ingredient.

• 한국동물위생학회지
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• 제37권2호
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• pp.123-129
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• 2014

This research was performed in order to investigate the origin, standard compound, and structural and physical properties of honeybee venom which used as natural antibiotic ingredients to animal. We compared the nucleotide sequence of mitochondrial cytochrome c oxidase subunit 1 gene (COI) of honeybees were collected from Gangwon, Gyeonggi, Chungnam, Gyeongbuk, Gyeongnam province and Suwon. As major constituent of honeybee venom, melittin was assayed by liquid chromatography. X-ray, differential scanning calorimetry (DSC) and fourier transform infrared spectroscopy (FT-IR) were utilized to examine the structural and physical properties of honeybee venom. Based on the 627bp sequence of COI, Apis mellifera ligustica was determinated honeybees collected from all six regions. Melittin content varied from 50.7 to 68.6 and averaged 59.8%. According to XRD analysis, honeybee venom showed regular crystal structure peaks at $2{\Theta}=8.5^{\circ}$ and $21.5^{\circ}$. DSC showed that the maximum degration temperature of powder was around $230^{\circ}C$. Through FT-IR analysis, we could identify cross-linking by the presence of peptide peak at 1,500~1,600 $cm^{-1}$. In conclusion, the origin of honeybee venom was Apis mellifera ligustica and effective ingredient standards was melittin content varied from 50.7 to 68.6 as natural antibiotic ingredients.

• 한국문화재보존과학회:학술대회논문집
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• 한국문화재보존과학회 2004년도 제20회 발표논문집
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• pp.137-153
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• 2004

We have analyzed the ingredients of 17 pieces of Bronze Age bronze ware, and an additional 22 pieces of Koryo and Chosun dynasty bronze ware. We have also conducted analysis of the extraction sites where these bronze ware items were found. For analyzing the main ingredient the bronze ware items have been divided into 3 groups - Cu-Sn(70?75:20), Cu-Pb-Sn(70:10:10), Cu-Pb-Sn(60:10:20) type respectively. In tile cases of the Cu-Pb-Sn groups the division comes down to differences in the Cu content as the main component, and elements such as Ni, Fe, Co contribute as a micro ingredient. The geographical and periodic characteristics of ancient bronze ware items show that theircompositional element changes from Cu:Sn to Cu:Pb:Sn and the Cu content decreases with the period,while the Pb content increases with the period. Bronze ware items from Suchon Ri, Gongju (that were used in 3 B.C.) form very different categories from 3rd ${\~}$ 2nd B.C.. They additionally formed very different categories from those bronze ware items analyzed in this research. These bronze ware itemsare shown to be geographically close and periodically overlapped, but made of a new elemental composition. This shows an inflow of a production technical culture present in the new bronze wares. The main component content of Cu is lower, and the Co and Fe contents (as microelements) are much higher than that of other bronze ware items. Such facts showthat those bronze ware items used completely different materials from bronze ware items in other cultural areas, or that there were differences in smelting techniques In the places where ancient bronze ware items have been extracted, it is presumed that the materials originated from the southern parts of Korea andnorthern parts and southern parts of China. .As more bronze ware scientific research is compiled one can conclude that that there will be enough scientific evidence to study the Bronze Age culture of Koreasystematically.

• 한국식생활문화학회지
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• 제28권6호
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• pp.603-622
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• 2013

Egg is a food that has been loved from ancient times by people all around the world. It has been called a present from god because its rounded shape was believed to refer to the earth. We found the oldest and most perfectly preserved egg fossil at Chunmachong (天馬) in Kyungju (慶州). We believe that it was used during the period of the Three States or the unified Silla (新羅), and, accordingly, it was a noble food that has been found at the king's grave of the age. Egg, which is called egg of chicken in Korean, was written as egg of chicken (鷄卵), son of chicken (鷄子), bird's egg of chicken (鷄蛋), and round thing of chicken (鷄丸) in the Korean alphabet and Chinese characters. The ancient countries had the following myths about eggs In myths about offspring by egg, they were born as heaven's will to make them god. There were 19 proverbs: 'Hitting a rock with an egg', 'It's like the yellow part of an egg' and 'Even an egg stops when it rolls', etc. According to a theory of divination based on topography, people use eggs when they find a good place. There are 10 proverbs (四字 成語): Dongjiipran (冬至立卵), Nanyeoseoktu (卵與石投) etc. Studies for analysis of egg recipes found in the old literature (cooking, agriculture and fishing, and medical books) in the Chosun Dynasty recorded 36 times where cuisine with egg was mentioned as the main ingredient, 154 times as a sub-ingredient, 79 times as a garnish, and 20 times etc. As a garnish, they were 'finely sliced', 'thin rectangular and the rhombus form', and 'rounded shape'; after grilling they were divided into yellow and white parts. When cooked, they were used in comparison of the size or shape of an object with that of other objects.

• 대한전기학회:학술대회논문집
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• 대한전기학회 2004년도 추계학술대회 논문집 전기물성,응용부문
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• pp.215-219
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• 2004

Metal-chelate derivatives have been investigated intensively as an emitting layer and recognize to have excellent electroluminescence(EL) properties. We synthesized new luminescent material, 1,4-dihydoxy-5,8-naphtaquinone $Aiq_3$ complex($Al_2Nq_4$) and investigated the electrical optical properties. OLED has potential candidates for information display with merits of thickness, low power and high efficiency. Although the OLED show a lot of advantages for information display, it has the limit of inorganic(metal)/ organic interface. In this study, the two methods are used to study the interface of metal/organic in OLED. First, we treated $O_2$ plasma on an ITO thin film by using RIE system, and analyzed the ingredient of ITO thin film according to change of the processing conditions. We used the RDS and the XPS for the ingredient analysis of the surface and bulk. We measured electrical resistivity using Four-Point-Probe and calculated sheet resistance, and ITO surface roughness was measured by using AFM. We fabricated OLED using substrate that was treated optimum ITO surface. Second, we used the buffer layer of CuPc to improve the characteristics of the interface and the hole injection in OLED. The result of the study for electrical and optical properties by using I V L T System(Flat Panel Display Analysis System), we confirmed that the electrical properties and the luminance properties were improved.

• 융합정보논문지
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• 제11권11호
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• pp.288-295
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• 2021

본 연구는 마스크팩 유효성분을 흡착시킨 엔드 페이퍼를 퍼머넌트 웨이브 시술시 모발에 미치는 영향을 알아보고자 수행하였다. 시중에 판매되는 마스크팩 중 청귤, 콜라겐, 어성초 유효성분을 함유한 마스크팩을 구입하여 엔드 페이퍼에 흡착시켜 퍼머넌트 웨이브를 시술하였다. 실험 방법으로 모발 굵기, 모발 보습력, 인장강도, SEM을 이용한 모표피 관찰, EDS를 이용한 모발 구성 원소 분석을 하였다. 실험 결과 어성초 유효성분을 엔드 페이퍼에 처리한 실험군이 모발 굵기, 인장강도, 모표피 관찰, 모발 구성 원소 분석 결과 모발 보호효과가 있는 것으로 확인되었다. 또한 청귤 유효성분을 엔드 페이퍼에 처리한 실험군은 모발 보습력 실험 결과에서 비교적 많은 수분을 함유하고 있는 것으로 확인되었다. 유효성분들이 함유된 기초화장품 제품들을 활용하여 모발화장품으로 개발하여 활용하고, 산업현장에서 화학시술 시에 적용할 수 있도록 다양한 재료와 도구들에 대한 개발과 연구가 진행되기를 바라는 바이다.

• 한국응용과학기술학회지
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• 제40권1호
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• pp.103-112
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• 2023

본 연구는 우울에 효과가 입증된 국내 자생 식물 9종(배초향, 적송, 강황, 생강, 산미나리씨, 불수감, 황칠, 탱자, 쥐오줌풀) 을 선정하여 각각의 향기 성분 분석결과를 기반으로 9종 정유를 조합하여 항산화(DPPH, ABTS), 세포독성(MTS), 항염(Nitric oxide)실험을 수행하였다. 향기성분 분석결과 조합오일에서 기연구된 우울완화 효과 성분인 DL-Limonene(38.44%), g-Terpinene(8.9%), Estragole(5.18%), a-Pinene(1.73%) 등이 동정되었다. 항산화 활성인 DPPH 라디칼 소거능은 75.4%, ABTS 라디칼 소거능은 74.04%을 보였으며, 세포독성이 확인되지 않은 5uL/ml의 농도에서 NO 생성 저해능은 33.14%로 나타났다. 이를 통하여 국내 블렌딩 정유의 우울증의 개선 또는 예방에 대한 효과를 검증하고 더불어 과학적 효능과 성분 연구가 상호 협력적으로 이루어져 우울증적 증상 개선 유무를 확인 할 수 있는 기초자료로 제공하고자 한다.

• 생약학회지
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• 제48권3호
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• pp.208-212
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• 2017

In this study, analysis of active compounds that are believed to be highly relevant to antioxidant activity was carried out on the methanol extract and its solvent fractions of Corni fructus. The DPPH radical scavenging activity for the comparison of antioxidant activity was higher in order of aqueous fraction > methanol extract > ethyl acetate fraction > n-hexane fraction. It is similar to the order of total polyphenol contents in the samples. As a result of LC-MS analysis, phenolic acid compounds such as caffeic acid, gallic acid and chlorogenic acid and lognin, which is known as a representative active ingredient of Corni fructus, were identified as active compounds. And the antioxidative activity and the total polyphenol content of the extracts and solvent fractions were found to be related to the contents of the compounds. Particularly, it was confirmed that phenolic acid such as caffeic acid contributes to the antioxidative activity of the aqueous fraction of Corni fructus methanol extract.