• Journal of the Korean Society of Clothing and Textiles
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• v.28 no.910
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• pp.1312-1319
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• 2004

Underwear is laundered frequently and most of them is made of cotton, but a cotton fiber is more difficult to modify than a synthetic fiber. We have attempted to determine the optimum conditions necessary whereby the lowest concentration of silver solution is needed to produce the greatest antimicrobial properties of cotton fabrics. For this study, colloidal silver was made by electrolysis. The concentration of colloidal silver was increased by increasing the area of the silver plates submerged in the water, the water temperature, the water hardness and the flow time of the water per 1l. However, the colloidal silver concentration was decreased by extending a space between the silver plates and increasing the water velocity. Cotton fabrics treated in the washing machine with 1.3 ppm colloidal silver solution for 10 minutes had effective microbial properties and an unperceivable reduction of reflectance.

• Food Science and Preservation
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• v.2 no.1
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• pp.139-146
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• 1995

Soluble solids and total carbohydrates of Citrus miyakawa wase harvested middle of November 1993 Topyung-Dong, Seogwipo-si, and Cheju were 10.7 and 8.57%, and carbohydrate was consisted of about 1/2 sucrose, 1/4 glucose and 1/4 fructose, respectively. Acid content of citrus Juice was 1.04%, and citric acid was 74.27% of total organic acids. Fruit weight, peel thickness, soluble solids, pH, hardness and edible part ratio had a good correlation in linear function with increasing fruit size. Total carbohydrate, reducing sugar and vitamin C of citrus jam made on optimum conditions were 65.33%, 27.98%, and 51.40mg/100g , respectively. Microbial growth on the products were not recognized at 3$0^{\circ}C$ for a month. Compared with other related citrus jellying products, the test sample was excellent in appear ance, taste and total preference degree on sensory evaluation.

• Journal of Sensor Science and Technology
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• v.32 no.4
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• pp.213-218
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• 2023

Triboelectric nanogenerators (TENGs) have emerged as a highly promising energy harvesting technology capable of harnessing mechanical energy from various environmental vibrations. Their versatility in material selection and efficient conversion of mechanical energy into electric energy make them particularly attractive. TENGs can serve as a valuable technology for self-powered sensor operation in preparation for the IoT era. Additionally, they demonstrate potential for diverse applications, including energy sources for implanted medical devices (IMDs), neural therapy, and wound healing. In this review, we summarize the potential use of this universally applicable triboelectric energy harvesting technology in the disinfection and blocking of pathogens. By integrating triboelectric energy harvesting technology into human clothing, masks, and other accessories, we propose the possibility of blocking pathogens, along with technologies for removing airborne or waterborne infectious agents. Through this, we suggest that triboelectric energy harvesting technology could be an efficient alternative to existing pathogen removal technologies in the future.

• The korean journal of orthodontics
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• v.54 no.4
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• pp.199-209
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• 2024

The clinical application of aligners is accompanied by the ageing of the polymer appliances and the attachments used, which may result in inefficiency in reaching the predicted range of tooth movement, and release of compounds and microplastics in the oral cavity as a result of the friction, wear and attrition of the aligner and composite attachment. The purpose of this review is to present the mechanism and effects of in vivo ageing; describe the hydrolytic degradation of aligners and enzymatic degradation of composite attachments; examine the ageing pattern of aligners in vivo, under actual clinical scenarios; and identify a link to the discrepancy between predicted and actual clinical outcome. Lastly, strategies to deal with three potentially critical issues associated with the use of aligners, namely the necessity of weekly renewal, the dissimilar mechanical properties of aligner and attachment resulting in wear and plastic deformation of the aligner, and the development of integuments and biofilms with microbial colonization of the appliance, are discussed.

• Asian-Australasian Journal of Animal Sciences
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• v.29 no.5
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• pp.702-708
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• 2016

Aloe vera has been used worldwide for pharmaceutical, food, and cosmetic industries due to its wide biological activities. However, quality improvement of low fat meat products and their acceptability with added Aloe vera gel (AVG) is scanty. The aim of this study was to explore the feasibility of using fresh AVG on physicochemical, textural, sensory and nutritive qualities of goat meat nuggets. The products were prepared with 0%, 2.5%, and 5% fresh AVG replacing goat meat and were analyzed for proximate composition, physicochemical and textural properties, fatty acid profile and sensory parameters. Changes in lipid oxidation and microbial growth of nuggets were also evaluated over 9 days of refrigerated storage. The results showed that AVG significantly (p<0.05) decreased the pH value and protein content of meat emulsion and nuggets. Product yield was affected at 5% level of gel. Addition of AVG in the formulation significantly affected the values of texture profile analysis. The AVG reduced the lipid oxidation and microbial growth in nuggets during storage. Sensory panelists preferred nuggets with 2.5% AVG over nuggets with 5% AVG. Therefore, AVG up to 2.5% level could be used for quality improvement in goat meat nuggets without affecting its sensorial, textural and nutritive values.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.11 no.9
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• pp.3615-3620
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• 2010

This study is development of UV-cured coating compounds which has more improved anti-stain and anti-biosis, about surface prevention of PVC Tile. We added water-soluble anti-static and anti-microbial agent to the resin. The process has prevented electrostatic and bacterial contagious disease. The result, which added 15wt% of water-soluble anti-static and 1wt% anti-microbial agent and coated with No.12 Bar-coater, coating composition had optimum surface property. It appear electric resistance($10^9{\Omega}/cm^2$), anti-stain (Ink Test, Dust Test), anti-biosis (99.99%), and adhesive power(100%).

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.195-200
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• 1998

Wheat flour and glutinous rice pastes added Kimchi were fermented at 10$^{\circ}C$ for 14 days. The numbers of total viable microorganisms and lactics were counted. Textural property by compression force and relevant changes in pectic composition were determined. Other physical properties such as color and viscosity of Kimchi juices were evaluated. Regarding the microorganism counts, the total cell counts of all Kimchi samples increased until 5th days but thereafter all decreased during fermentation. The number of lactics showed same tendency in all Kimchi samples. The compression force of control, wheat flour paste added Kimchi (WHFP-Kimchi) and glutinous rice paste added Kimchi (GLRP-Kimchi) decreased up to 72.0%, 77.0%, 66.5% respectively. During fermentation, hot water soluble pectin (HWSP) increased, whereas sodium hexametaphosphate soluble pectin (HXSP) and HCI soluble pectin (HCISP) decreased. The red chromaticity of all Kimchi juices decreased. The viscosity of all Kimchi samples decreased in the order of GLRP-Kimchi, WHFP-Kimchi and control.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.780-786
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• 2010

This study compared the effects of autoclaving (AC; $121^{\circ}C$ for 15 min), gamma (GR), and electron beam irradiation (EB; 0-20 kGy) on the microbial, physicochemical, and sensory properties of ready-to-eat bulgogi during storage at $35^{\circ}C$ for 90 d. No viable cells were observed (p<0.05) upon AC, GR or EB at more than 15 kGy. However, adverse effects such as tenderization and deterioration of sensory properties were induced in bulgogi upon AC and high dose irradiation. Especially, the hardness and sensory qualities (texture and taste) of the AC-treated samples were extremely deteriorated (p<0.05). These results indicate that use of GR and EB (15 kGy) can ensure the microbial safety of bulgogi without compromising the hardness and sensory properties (texture, taste and flavor).

• KSBB Journal
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• v.28 no.3
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• pp.157-164
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• 2013

Depending on season, mixed wastewater can show great deviations in terms of the influent ratios of tannery and seafood-wastewater. Increases in the ratio of tannery wastewater in influent water also result in increases in the concentration of chromium, which decreases the ratio of BOD/T-N so that the removal efficiency of organic and nitrogen pollutants in biological wastewater treatment deteriorates. No substantial differences occur in the ratios of Eubacteria/total bacteria as the ratio between tannery wastewater and seafood wastewater changes in the influent water. In contrast, the cell numbers and activities of Eubacteria and total bacteria significantly decline with increasing ratios of tannery wastewater in the influent water. Stable removal of organic and nitrogen pollutants by biological wastewater treatments leads to dominance of Proteobacteria groups in all biological treatment basins. In aeration and oxic basins, ${\gamma}$-Proteobacteria account for approximately 21% of the Eubacteria groups, at $1.9{\times}10^9{\sim}2.0{\times}10^9$ cells/mL, while in an anoxic basin, ${\beta}$-Proteobacteria account for approximately 19% of the Eubacteria groups, at $1.3{\times}10^9$ cells/mL. However, a substantial decline in dominance of approximately 11% occurs for ${\gamma}$-Proteobacteria in aeration and oxic basins and about 1% for ${\beta}$-Proteobacteria in an anoxic basin. Mixed wastewater that undergoes extensive property changes of the influent water shows an efficiency of biological treatment that is greatly influenced by the ratio of dominant Proteobacteria groups.

• Journal of Microbiology and Biotechnology
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• v.19 no.11
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• pp.1456-1463
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• 2009

Vibrio parahaemolyticus possessing urease-positive property is relatively rare, but such strains consistently exhibit the TDH-related hemolysin (TRH) gene. In this study, we examined the effects of incubation temperature on urease activity expression, using the TH3996 and AQ4673 strains where the enzyme activity is known to be temperature-dependent and -independent, respectively. In the TH3996 strain, $\beta$-galactosidase activity was 4.4-fold lower after $30^{\circ}C$ cultivation than after $37^{\circ}C$ in a ureR-lacZ fusion strain, but temperature dependency was not found in ureD- or nikA-lacZ fusion strains. However, ureR-, ureD-, and nikA-lacZ fusions of the AQ4673 strain was not influenced by incubation temperature. We compared the promoter sequences of ureR between the above two strains. Intriguingly, we detected mismatches of two nucleotides between the two strains located at positions -66 and -108 upstream of the methionine initiation codon for UreR. Additionally, urease activity was not affected by culture temperature at either $30^{\circ}C$ or $37^{\circ}C$ by allelic introduction of the AQ4673 ureR gene into the TH3996 ureR deletion mutant. Taken together, our study demonstrates that the transcriptional factor UreR is involved in the temperature dependency of urease activity, and two nucleotides within the ureR promoter region are of particular importance for the urease activity dependency of V. parahaemolyticus.