• Journal of Fashion Business
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• v.18 no.3
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• pp.29-44
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• 2014

As there is a growing interest in natural ingredients, they are actively being studied to improve damaged skin However, the lip cosmetics are still being inadequately studied on the exposure of lips to several stimuli and easy flow of chemical on the lips into the body. This study was conducted to make a clinical evaluation on the real effect of lip balm on lips, by extracting oil from Chamaecyparis obtusa and Lithospermum erythrorhizon that are known to play a positive role on skin. The following three natural lip balms were produced: lip balm made with Chamaecyparis obtusa(LBWCO), lip balm made with both Chamaecyparis obtusa and Lithospermum erythrorhizon(LBWCOLE), lip balm made without Chamaecyparis obtusa or Lithospermum erythrorhizon(LBWICOLE). The quality of LBWCO or LBWCOLE was evaluated to be higher than that of LBWICOLE. LBWCO and LBWCOLE had the highest satisfaction and purchase intention, respectively. As stated above, Chamaecyparis obtusa and Lithospermum erythrorhizon could be the ingredients of lip balm, and they were effective in improving damaged lips. Consequently, this study will provide opportunities to explore excellent ingredients to be used in natural lip balm. Also, studying lip cosmetics using only the natural ingredients will provide opportunities to expand positive images of ingredients for producing lip cosmetics.

• Journal of the Korean Society of Costume
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• v.58 no.9
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• pp.68-80
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• 2008

The purpose of this study is, as a prior stage to produce manufactured medical goods, to examine literature on the medicinal efficacy of natural dyes that can be used to produce medical goods, and to experiment the possibility of dyeing of some medicinal ingredients that have not been used as natural dyes until now. For this study, 44 types of medicinal ingredients such as Gyomaekchil(buckwheat), Nohoiyeob(aloe), Pogongyounng(dandelion), and Jibooja(broom cypress) were used. First, they were classified by a thermal sensation such as hot, warm, neutral, cool, and cold feeling, and by their characteristics of complex tastes such as sweet, sour, bitter, salty, pungent, astringent, and flat tastes. And then they were dyed with two types of mordant, resulting to a total of 132 types of dyed cloths. The 132 dyed cloths could be classified as five types of colors: 89 types(67.42%) of yellow series, 25 types(18.94%) of yellow-red series, 6 types(4.55%) of green-yellow series, 6 types(4.55%) of purple series, and 6 types(4.55%) of purple-blue series. The results of this study found that there were various medicinal ingredients that had efficacy to cure skin disorders and also could be used as natural dyes.

• KIEAE Journal
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• v.6 no.2
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• pp.51-57
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• 2006

With people's awareness of environment-friendly buildings recently increasing, there is a need to develop environment-friendly construction materials to reduce indoorair pollution levels. Thus, efforts to develop loess finishing materials that can replace the finishing materials currently being used (e.g., gypsum boards and chemical products) are underway. An analysis of the characteristics of domestic loess products,however, revealed that the cracks on loess products can be lessened and their strength can be improved by adding chemical ingredients to them. Thus, this research sought to use 100% natural materials and to develop loess finishing materials. In the experiments that were conducted in this study, appropriate mixture ratios of loess and sand/silica sand were found, and cracks and contraction ratio changes in samples were analyzed by differentiating the ratios of natural ingredients, such as lime, fine jute threads, gypsum, and jute cuttings. Loess'particle size distribution was found to have a high correlation with loess decoration, and it was discovered that the mixture of lime and fine chute threads could improve the contraction ratio. Through this study, which made use of natural ingredients, environment-friendly construction materials that can exercise the original function of loess were developed.

• Journal of Nutrition and Health
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• v.47 no.6
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• pp.484-488
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• 2014

Purpose: This study investigated the question of whether the addition of natural ingredients (pear fermented solution, celery powder, vitamin C) in curing agents may influence antioxidant activities and nutritional characteristics of smoked duck. Methods: Smoked duck samples with general or natural curing agent containing three additive ingredients were examined to determine total polyphenol contents, antioxidant activities, pH, TBARS, and food additives residue (nitrite ion, antioxidant, sodium glutamate). Results: Smoked duck with natural curing agent showed a higher level of total polyphenol content and antioxidant activities than smoked duck using general curing agent (p < 0.05). The pH and TBARS of smoked duck were significantly decreased by the addition of natural curing ingredients compared to those of smoked duck using general curing agent (p < 0.05). The residues of food additives were not detected in smoked duck using natural curing agent. Conclusion: Findings suggest that the addition of pear fermented solution, celery powder, and vitamin C in natural duck curing agent may improve the antioxidant activities and nutritional characteristics of smoked duck and provides health benefits.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.11
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• pp.1641-1656
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• 2019

The present paper reviews the findings of different research studies on the effect of natural ingredients in the Japanese quail (Coturnix coturnix japonica) diet on carcass characteristics and meat quality. The results show a relationship between the type and concentration of ingredients used in diets and carcass characteristics and meat quality. The inclusion of medicinal herbs (thyme, black seed, and mint), plants (canola), seeds (chickpea), spices (cinnamon and coriander), worms (earthworms), bee products (propolis), phytochemicals (lycopene), and edible fungi (common mushrooms) in the diet improved carcass quality characteristics compared to the control diets (basal diets). The inclusion of medicinal herbs (spearmint and green tea), spices (cinnamon), vegetables (tomato), plants (verbena and canola), seeds (marijuana), and edible fungi (oyster mushrooms) improved meat quality. In conclusion, the use of ingredients of natural origin in the diet of Japanese quail improves carcass quality characteristics and meat quality.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.819-825
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• 2010

This study was conducted to investigate the effect of various natural ingredients for manufacturing meat products on the $D_{10}$ value and relative radiation sensitivity (RRS) of foodborne pathogens inoculated into ground beef. The pathogens used for this study were Salmonella Typhimurium (KCTC 1925), Escherichia coli (KCTC 41682), Listeria monocytoges (KCTC 3569), and Staphylococcus aureus (KCTC 11764), and the natural ingredients added into ground beef were garlic, onion, black pepper, hot pepper, ginger, green onion, carrot, and red wine. The $D_{10}$ of E. coli was decreased significantly by 5% of garlic addition (RRS=1.460), and the addition of carrot (RRS=1.086) and red wine (RRS=2.864) also showed similar results. Most natural ingredients were effective in increasing radiation sensitivity of L. monocytogens, but only garlic, onion, hot pepper, carrot, and red wine were effective against S. aureus. In particular, the addition of red wine to ground beef showed the greatest increase of radiation sensitivity for 3 pathogens tested in the present study, except for S. Typhimurium. Results indicate that the use of certain natural ingredients for manufacturing processed meat products may have effects in the increase of radiation sensitivity of pathogens. This increased radiation sensitivity can reduce the target irradiation dose for obtaining the same level of safety, resulting in lowering the adverse quality changes caused by a high-dose irradiation process.

• Fashion & Textile Research Journal
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• v.20 no.6
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• pp.752-758
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• 2018

Due to environmental pollution and human hazards of some synthetic dyes, the global fashion companies are increasingly interested in eco-friendly products, especially natural dye. For the globalization of natural dyeing industry based on this concern, however, there are some deficiencies of standardization, specification, and conformity assessment on natural dyestuffs as well as natural dyeing process. These obstacles should be not only studied but also defined for a commercial transaction. Accordingly, a study for conformity assessment on commercialized natural dyestuffs (red) was conducted by HPLC analysis in this study. As the results of HPLC analysis, alizarin and purpurin, representative index ingredients, were detected in most of the samples, but the index ingredient content in each sample was different. In addition, some samples showed the variety of peaks including the index ingredients and others. It was inferred that the representative index ingredients could be used on the traceability of natural sourced dyestuffs. These results are related to the index ingredient consistency, standardization, and reproducibility of natural dyed products including such as yarns, fabrics, garments, and so on. Therefore, the present study was demonstrated that in order to determine the conformity assessment system for the satisfaction of all stakeholders, the offering of information on the origin, manufacturing process, and index ingredient content of natural dyes should be prioritized.

• KSTLE International Journal
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• v.10 no.1_2
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• pp.43-47
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• 2009

Influences of carbonaceous ingredient as a solid lubricant in automotive friction materials on friction properties were studied. Three types of carbonaceous ingredients such as natural graphite, artificial graphite, and cokes were mixed using a constrained mixture design. A 1/5 scale brake dynamometer was used to obtain tribological properties. Results showed that cokes substantially increased the friction coefficient, and natural graphite effectively reduced stick-slip phenomena. This significant difference was attributed to the formation of the friction film on the brake pad which was shown to be strongly dependent on the graphite types. The different crystal structures of the carbonaceous solid lubricants played a significant role in the formation of friction film at the interface.

• Korean Journal of Organic Agriculture
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• v.23 no.1
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• pp.1-18
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• 2015

The purpose of this study is to examine the tendency of certified organic cosmetics market and the certification standards and regulations they are under, compare one of the most commonly used COSMOS-standard AISBL with the Korea Ministry of Food and Drug Safety (MFDS) organic cosmetic standard regulation. And then examining their differences and any potential issues is to present suggestions to be made as data for certification standard for natural & organic cosmetics in Korea regulation. This contents of study will be used as good research and development to promote the sustainable growth of the natural & organic cosmetic ingredients which have been grown by organic farmers certified. Also certified organic ingredients may help to growth the organic industry. I believe these are actual comparative for application to develop of natural and organic cosmetics in Korea as well the strengthening of the competitiveness of organic cosmetics certified in the world.

• Food Science of Animal Resources
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• v.38 no.6
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• pp.1179-1188
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• 2018

This study aimed to investigate the combined effect of using natural calcium mixtures and various binding ingredients as replacers for synthetic phosphate in ground pork products. We performed seven treatments: control (0.3% phosphate blend), treatment 1 (0.5% natural calcium mixtures [NCM, which comprised 0.2% oyster shell calcium and 0.3% egg shell calcium powder] and 0.25% egg white powder), treatment 2 (0.5% NCM and 0.25% whey protein concentrate), treatment 3 (0.5% NCM and 0.25% concentrated soybean protein), treatment 4 (0.5% NCM and 0.25% isolated soybean protein), treatment 5 (0.5% NCM and 0.25% carrageenan), and treatment 6 (0.5% NCM and 0.25% collagen powder). All the treatment mixtures had higher pH and lower cooking loss than the control, which was treated with phosphate. We found that NCM and binding ingredients had no negative effects on the moisture content, lightness, and yellowness of the cooked ground pork products. Treatments 3 and 4 showed significantly lower CIE $a^*$ values than the control. Treatments 2 and 6 improved the textural properties of the products. In conclusion, the combination of NCM with whey protein concentrate or collagen powder could be suitable for producing phosphate-free meat products.