• International Journal of Concrete Structures and Materials
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• v.7 no.2
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• pp.119-125
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• 2013

Carbonation is a natural ageing process for cement. This study focuses on how the carbonation rate varies with selected hydration times and atmospheric conditions during the early stages of reacting dried cement paste. Diffuse reflection Fourier transform infrared spectroscopy is shown to be a suitable technique to monitor the formation of carbonates in cement. Combined with a previously developed freeze drying technique, carbonation can be studied at specific hydration stages. In ambient air both calcium hydroxide and calcium silicate hydrate (C-S-H) in cement are carbonated. Increased hydration time enhances the carbon dioxide uptake, which indicates that the calcium in the hydration products reacts more easily than the calcium in the clinker phase. In a humid $CO_2$ atmosphere, the carbonation process is so pronounced that it decomposes C-S-H into calcium carbonate and silica. In a moist $N_2$ atmosphere no carbonation occurs, but the sulfate chemistry of the cement seems to be affected due to the formation of ettringite.

• Conservation Science in Museum
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• v.7
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• pp.53-62
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• 2006

The wooden armor frame and various lacquerware artifacts excavated from the low swamp remains in Imdang, Gyeongsan have very weak material and lacquer coating; in case they are exposed in the air, they are likely to be shrunken and deformed immediately. The wooden armor frame has large size and it might be dissolved during freeze-drying. The lacquer coating of lacquerware blocks the penetration of chemicals and it is very likely to swell or peel off during the treatment. Therefore, to prevent the dissolution during vacuum freeze-drying, the wooden armor frame was replaced with t-butanol and impregnated in t-butanol solution with PEG#3, 350 43%, and lacquerware was impregnated in PEG#3, 350 40% solution at room temperature and freeze-dried. According to the analysis of the lacquer fragment from the lacquerware, the lid and the mounted cup was pasted with the mixture of lacquer and black pigment (soot) on the base layer after the first coating and pasted two or three times more with natural lacquer; the red lacquered wooden cup was pasted with the mixture of lacquer and black pigment on the base layer and pasted once on the middle layer. The top lacquer (red) was pasted with the mixture of iron oxide(Fe₂O₃).

• Food Science and Preservation
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• v.23 no.1
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• pp.1-6
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• 2016

The physiological activities of 70% ethanol extracts of grape seed (GS) prepared by freeze-drying (GSFD), infrared drying (GSIR), hot-air drying (GSHD), or sun-drying (GSSD) were investigated. The moisture contents of GSFD, GSIR, GSHD and GSSD powders were 4.53, 6.71, 6.91 and 5.55% respectively. Hunter's color value analysis revealed that the $L^*$ value of GSIR was lower, and the $a^*$ and $b^*$ values of GSIR were higher, than those of GSFD, GSHD, and GSSD. The total polyphenol and proanthocyanidin contents of GSFD were significantly higher than those of the other extracts. The flavonoid related substance contents were in the order of GSFD (7.68 g/100g) = GSSD (7.59 g/100g) = GSHD (7.33 g/100g) > GSIR (6.45 g/100g). The electron donating abilities of $500{\mu}g/mL$ solutions of GSFD, GSIR, GSHD and GSSD were 88.71, 52.62, 65.20, and 65.22%, respectively, while their reducing powers ($OD_{700}$) were 1.633, 1.097, 1.217 and 1.054 absorbance units, respectively. Additionally, the same trend was observed for the ABTS radical-scavenging abilities of the extracts as that observed for their electron-donating abilities and reducing powers. These results suggest that GSFD is the best method for preparing GS extracts with enhanced antioxidant activities, and that GS extracts may be used as a natural antioxidant material for use in health foods.

• Korean Journal of Veterinary Research
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• v.47 no.2
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• pp.203-207
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• 2007

Conventional processing of biological materials including nematode parasites for scanning electron microscopy includes fixation with glutaraldehyde and osmium, followed by dehydration in an ascending grade of ethanol, and finally freeze drying. This procedure takes about 8 to 12 h depending on the characteristics of samples. Microwave irradiation of 2,450 MHz enhance the action of cross-linking fixatives and can greatly accelerate various stages of tissue processing. In this study, samples of nematode parasites, Setaria digitata, were fixed by a combination of conventional chemical fixation and the microwave irradiation during the process. The microwave irradiation was also incorporated in the serial dehydration process with ethanol. The complete procedure from the initial fixation to the completion of dehydration with ethanol was reduced to 1 h with good preservation of the ultrastructural details of the specimens.

• Food Science of Animal Resources
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• v.33 no.2
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• pp.170-180
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• 2013

This study was conducted to evaluate the antioxidant activity of oven-dried ($60^{\circ}C$) tomato powder (TP) as affected by water solubility and to evaluate the effects of TP on the physico-chemical properties, and antioxidant and antimicrobial activities of emulsified pork sausages with two levels of TP (1% and 2 %). After fresh tomatoes were homogenized and dried at $60^{\circ}C$ oven, they were extracted by stirring with water. Then, the aqueous solution was filtered, and water soluble and insoluble tomato powders were obtained with freeze drying. In experiment I, total phenolic contents in oven-dried tomato powder, water soluble and insoluble powder were more than 2 g/100 g. The radical scavenging activity and iron-chelation ability of the water-insoluble extracts were higher than those of dried TP and water-soluble extracts. In experiment II, pH values and Hunter L values of pork sausages formulated with TP were reduced. However, hunter a and b values were higher than those of the control, and those effects were increased with increased levels of TP. 2-Thiobarbituric acid reactive substance values of pork sausages containing TP were lower than that of the control during refrigerated storage, regardless of the TP level. These results indicated that TP could be used as a natural color agent and antioxidant in meat products without defects.

• Microbiology and Biotechnology Letters
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• v.47 no.2
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• pp.234-241
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• 2019

In Korea, traditional doenjang is manufactured using the conventional method at home and by small-scale enterprises. Because this age-old process depends on natural inoculation of various microorganisms, it is difficult to reproduce or maintain consistency in the final product quality across batches. Moreover, doenjang occasionally prepared by this method raises safety concerns related to aflatoxin, biogenic amine, and Bacillus cereus contamination. To develop starters that can be conveniently used at home or in small industry settings for the manufacturing of safe and flavor-improved doenjang, autochthonous microbe starters were developed in dried forms as ready-to-use starters. Each starter powder prepared by heat- or freeze-drying methods remained stable even after 24-week storage. These ready- to-use starter powders were successfully applied to lab-scale fermentation for the production of safe and flavor-improved doenjang. We believe that these ready-to-use starter powders will benefit small-scale enterprises in the manufacturing of doenjang of good reproducible quality.

• The Korea Journal of Herbology
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• v.33 no.5
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• pp.67-72
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• 2018

Objectives : Natural extracts have been extensively studied to replace single agent drugs that cause a variety of side effects. However, studies of changes to the formulation of natural extracts has not been nearly proceed. We aimed to investigate whether pharmacological stability of hyeonggaeyeongyotang gagambang (HYT) is altered by formulation changes for foaming tablet. Methods : In this study, we performed freeze - drying of HYT, which is known to have antioxidant and anti - inflammatory properties, and then changed the formulation by foaming. Results : As a result, the foaming reaction appeared normally when HYT foamed tablets were put into water, and almost all of the substances were dissolved in the aqueous solution. In addition, we confirmed using high-performance liquid chromatograph that the geniposide used as an indicator material of HYT was stable in most of the formulations. It was confirmed that the change of HYT formulation did not affect the antioxidant efficacy by the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assay. Moreover, quantitative real-time PCR confirmed that the inhibitory effect of HYT on IL-$1{\beta}$ mRNA expression induced by lipopolysaccharides treatment in murine macrophage RAW 264.7 cells was similar in the solution of foaming tablet. Conclusions : These results suggest that the materials with various pharmacological effects can be stably maintained even when the formulation is changed by the foaming action of HYT. Our results are expected to provide important basic knowledge on formulation changes using various natural extracts.

• Applied Chemistry for Engineering
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• v.26 no.6
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• pp.719-724
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• 2015

Isoliquiritigenin (ILG) is a hydrophobic component in licorice and has a variety of pharmaceutical and biological activities. In this study, we prepared an isoliquiritigenin-hydroxypropyl-${\beta}$-cyclodextrin (ILG/HP-${\beta}$-CD) complex by freeze-drying method to enhance its water solubility. The complex was characterized by phase solubility studies, DSC, SEM, and 1H NMR. Antimicrobial activities against Staphylococcus aureus (S. aureus) and Escherichia coli (E. coli) were evaluated by broth dilution method. The results showed that the stoichiometry of ILG/HP-${\beta}$-CD complex was 1 : 1. The antimicrobial activity of ILG/HP-${\beta}$-CD complex was higher than that of using free ILG against S. aureus and E. coli. Therefore, we suggest that ILG/HP-${\beta}$-CD complex may be used as a natural antiseptic and could potentially replace synthetic preservatives in cosmetic and food industries.

• Korean Journal of Poultry Science
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• v.50 no.4
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• pp.325-336
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• 2023

This study used leaves and stems of 'Tongchaeru', one of the sweet potato varieties, to investigate broiler productivity, meat quality, blood properties, growth hormones, and immune factor levels according to drying method and amount added to feed. For this experiment, a total of 720 1-day-old male Ross 308 broilers were used. Treatments were assigned with 3 replicates per treatment and 20 birds were assigned to each replicate. The treatment group was designed into 12 treatments according to the type of natural product (leaves (L), stems (S)), drying type (natural (N), hot air (H), freeze (F)) and amount added (0.1%, 0.3%). The test was conducted for a total of 5 weeks. In this study, there was no significant difference in productivity depending on the type and amount of additives added (P>0.05). The FS 0.3% group showed high pH and WHC levels, and the shear force was lowest at HL 0.1% group (P<0.05). Blood cell and serum biochemical components were similar in all treatments, and growth hormone IGF-1 was highest in FS 0.1% group (P<0.05). There was no significant difference in IFN-γ, but the highest level of IL-6 was seen in the HS 0.1% group (P<0.05). In conclusion, the meat quality and the level of growth hormone and immune factors in the body were different depending on the type and amount of dried leaves and stems of sweet potato 'Tongchaeru', further study is needed to compare the selected additives and amounts added with those without additions.

• Korean Journal of Medicinal Crop Science
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• v.11 no.3
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• pp.201-206
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• 2003

This experiment was conducted to establish the standard of quality evaluation in peony root (Paeonia lactiflora Pall.) cultivated in Korea. The contents of extract and changes of extract pH in peony root with different root ages, cultivars and drying method were investigated. The contents of extract and changes of extract pH in peony root with the removed and the unremoved cork layer showed no difference among different root ages. On the other hand, the contents of extract in the root with the unremoved cork layer which was two- to four-year-old, were higher by 3.7 to 9.2% than those in the root with removed cork layer. This suggests that cork layer might be a good source of extracts. The contents of extract in root of Youngchonjakyak in both the removed and the unremoved cork layer were 36% and 30%, respectively and were higher than of Euisungjakyak and Jomjakyak, but the extract pH was not significantly different among three cultivars which were four-year-old. It showed that the contents of extract and the changes of extract pH in peony root with the removed and the unremoved cork layer of Euisungjakyak, which being four-year-old, showed clear difference at various drying methods. Among the different drying methods, it showed that the contents of extract of that with unremoved cork layer in the room temperature drying method was 32.8%, and that of root with the removed cork layer in the $80^{\circ}C$ hot water treatment drying method was 28.1% which were the highest values, respectively. The pH of extract in freeze drying was the highest (about 5.1), and the $80^{\circ}C$ hot water treatment drying showed the lowest (about 3.7).