• Korean Chemical Engineering Research
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• v.61 no.2
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• pp.196-201
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• 2023

In this study, a CNT fiber flexible electrode grafted with CuO nanoparticles (CuO NPs) and polyaniline (PANI) was developed and applied to a nonenzymatic electrochemical sensor for H₂O₂ detection. CuO NPs/PANI/CNT fiber electrode was fabricated through the synthesis and deposition of PANI and CuO NPs on the CNT fiber surface using an electrochemical method. Surface morphology and elemental composition of the CuO NPs/PANI/CNT fiber electrode were characterized by scanning electron microscope with energy dispersive X-ray spectrometry. And its electrochemical characteristics were investigated by cyclic voltammetry (CV), electrochemical impedance spectroscopy (EIS) and chronoamperometry (CA). Compared with a bare CNT fiber as a control group, the CuO NPs/PANI/CNT fiber electrode showed a 4.78-fold increase in effective surface area and a 8.33-fold decrease in electron transfer resistance, which leads to excellent electrochemical properties such as a good electrical conductivity and an efficient electron transfer. These improved characteristics were due to the synergistic effect through the grafting of CNT fiber, PANI and CuO NPs. As a result, this electrode enhanced the H₂O₂ sensing performance.

• Korean journal of food and cookery science
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• v.23 no.3 s.99
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• pp.369-377
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• 2007

The aims of this study were to develop and standardize the manufacturing procedures and ingredient formulation of non-fried, extrusion-puffed Yukwa. The quality and storage stability of the non-fried Yukwa (NF) were characterized and compared against a traditional deep-fried Yukwa (F). The moisture contents of both the NF and F were almost comparable at 5.12${\sim}$6.22% after the final product preparation. The textural hardness values of the NF samples were one-half to two times as hard as those of F, although no clear distinctions were reported between the two products by the sensory evaluation results (p<0.05). During storage, the acid value of F was 1.68 KOH mg/g on day 7, and then it rapidly increased to 5.52 KOH mg/g on day 14. In contrast, the acidity values of NF were 1.21 and 2.62 KOH mg/g on day 7 and 14, respectively. The peroxide values of the samples increased from 23.5 to 62.0 meq/kg (F) and from 2.0 to 2.5 meq/kg (NF) during the two weeks of storage after preparation, suggesting excellent fat stability for the NF product. Regarding the sensory evaluation results of the products, no significant (p<0.05) differences were noted between F and NF with scores of approximately 3.1 out of 5.0 points for the overall quality characteristics of the final products. Accordingly, we conclude that extrusion puffing technology could be adopted as an alternative to conventional deep fat frying as a partial manufacturing process of Yukwa.

• Korean Chemical Engineering Research
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• v.59 no.4
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• pp.508-513
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• 2021

In order to improve the durability of a proton exchange membrane fuel cells (PEMFC), it is essential to improve the durability of the polymer membrane. In order to improve the durability of the membrane, an e-PTFE support and a radical scavenger are added. In this study, the chemical durability of the reinforced membrane with ePTFE support and the non-reinforced membrane was compared by Fenton reaction. In the Fenton experiment of the polymer membrane without the addition of a radical scavenger, the absorption rate of hydrogen peroxide solution and iron ions through the cross section of the specimen cut into small pieces was higher in the reinforced membrane, so that the fluorine outflow concentration was higher. According to the type and amount of radical scavenger added, the fluorine outflow concentration of the reinforced membrane has a large difference of more than 3 times, indicating that the effect of the radical scavenger was stronger than that of the support.

• Journal of Life Science
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• v.30 no.5
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• pp.434-442
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• 2020

In this study, Tenebrio molitor (brown mealworm) larvae powder was fermented with Saccharomyces cerevisiae M1 (KACC 93023). The fermented and non-fermented powders were subsequently administered to rats with induced non-alcoholic fatty liver disease to compare the degree of improvement. The rats exhibited abnormal lipid metabolism due to orotic acid, and the group that were fed the fermented larvae powder showed similar weight to normal rats. AST, ALT, ALP, and LDH activities, all known indicators of liver health, and various other lipid-related indicators appeared positive, suggesting improvement. The lipid peroxide and glutathione content in the liver tissue and serum were similar to or better than those of the normal group. Finally, morphological observations of liver tissue using H&E and oil red O stainings revealed that the fermented powder group showed markedly reduced fat along with normal hepatocyte shape and arrangement. To summarize, it was confirmed that dietary brown mealworm larvae improve non-alcoholic fatty liver function, and, when fermented with yeast, most indicators showed positive improvements to almost normal levels. As such, the fermented powder can be considered to improve non-alcoholic fatty liver, suggesting that it may be used as a material for various products in the future.

• Restorative Dentistry and Endodontics
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• v.24 no.3
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• pp.453-464
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• 1999

The non-vital bleaching technique has been used widely as a very effective treatment method on discolored non-vital teeth. But periodontal tissue deterioration and cervical external root resorption have been reported because of the high toxicity of hydrogen peroxide in bleaching agents. So in previous studies, placement of base over the root canal obturation prior to bleaching has been suggested in order to prevent microleakage of bleaching agents, however, the effectiveness of base is still controversial. The purpose of this study was to evaluate the effects of base and root canal sealer on prevention of leakage of bleaching agents in non-vital bleaching. Fifty-two extracted sound teeth with single root were used. For root canal obturation, Tubuli seal$^{(R)}$(Kerr Co., USA) was used in 39 teeth and in others, AH-26$^{(R)}$(De Trey Dentsply, Inc., Switzerland) was used as a root canal sealer. 26 teeth among the teeth obturated with Tubuli seal$^{(R)}$ were divided into two groups, and Dentin cement$^{(R)}$(GC corp., Japan) and JRM$^{(R)}$(De Trey Dentsply, Inc. Germany) were used in each group as a intracanal base. In all teeth, non-vital bleaching using bleaching agent mixed with methylene blue dye was performed and all specimens were stored in $37^{\circ}C$ water bath for 72 hours. After sectioning longitudinally, the depth of dye leakage was measured with digital vernier calipers under the stereobinocular microscope using ${\times}40$ magnification. It can be concluded as follows: 1. The microleakage of bleaching agent was observed ill all groups regardless of type of the base and the sealer. 2. The microleakage in the groups using AH-26$^{(R)}$ as a sealer was significantly reduced (p<0.05). 3. In the groups with intracanal base, micro leakage was observed through almost the whole depth of the base and there was no significant difference between Dentin cement$^{(R)}$ and IRM$^{(R)}$ group(p>0.05). In conclusion, all the basing materials and the sealers in this study did not prevent the microleakage of bleaching agent. Therefore further studies and attempts to seal off the pulp chamber will be necessary.

• The Journal of Korean Academy of Prosthodontics
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• v.49 no.1
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• pp.57-64
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• 2011

Purpose: The purpose of this study was to compare the cleansing performance of a distilled water, a diluted solution of sodium hypochlorite as a household bleaching cleanser and three alkaline peroxide cleansers in vivo plaque deposits by using scanning electron microscope. Materials and methods: Five individuals were selected from department of the prosthodontics in Pusan National University Hospital, and each of them was inserted with specimens for plaque accumulation in their temporary dentures for 48 hours. The specimens were removed and cleaned by each cleansing agents for 8 hours. Scanning electron micrographs were made from the specimens at a magnification of ${\times}2,000$. A panel of ten persons with a dental or paradental background, but not directly involved in the study, was selected to analyze the photomicrographs to determine which denture cleanser was more effective in removing plaque. Results: Diluted solution of sodium hypochlorite was the most effective at removing plaque following $Polident^{(R)}$, $Cleadent^{(R)}e$, $Bonyplus^{(R)}$ and distilled water in order. But there was no significant difference of cleansing efficacy between diluted solution of sodium hypochlorite and $Polident^{(R)}$, $Polident^{(R)}$ and $Cleadent^{(R)}e$, $Cleadent^{(R)}e$ and $Bonyplus^{(R)}$, respectively (P > .05). Alkaline peroxide cleansers by themselves cannot adequately remove accumulated plaque deposits, especially if the deposits are heavy. Corrosion could be seen on the surface of non-precious alloy specimens immersed in diluted solution of sodium hypochlorite. Conclusion: It is recommended to use of alkaline peroxide type cleansers with brushing whenever possible, since denture cleanliness is often poor due to the relative inefficiency of these cleansers.

• Korean journal of food and cookery science
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• v.15 no.3
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• pp.264-271
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• 1999

This study was conducted to know the storage stability of Yackwa, a traditional Korean fried cookie, prepared by two different cooking methods; deep fat frying at 160$^{\circ}C$ for 8 min (DFF), and preheating Yackwa dough and then deep fat frying at 180$^{\circ}C$ for 2 min (MW/DFF). Soybean oil (SBO), hydrogenated soybean oil (HSBO) or hydrogenated palm oil (HPO) were used for frying Yackwa. Compared to Yackwa prepared by DFF, all MW/DFF Yackwa samples had low fat content and high moisture content. MW/DFF saved frying time 6 min compared with DFF. Non-hydrogenated soybean oil for frying fats was replaced with hydrogenated types of soybean oil and palm oil to improve the storage stability of Yackwa. To investigate the oxidation stability of Yackwa during the accelerated storage for 15 days at 60$^{\circ}C$, acid value, anisidine value, peroxide value and oxidation value of Yackwas were measured. Acid values of Yackwa made by MW/DFF were higher than those made by DFF through the whole storage periods, regardless of frying fats. Peroxide and anisidine values of Yackwa coated with syrup were much lower than those without syrup. MW/DFF cooking method, using hydrogenated soybean oil or hydrogenated palm oil for frying, showed lowering effects on peroxide value as well as anisidine value, resulting in improved oxidation stability of Yackwa during the storage. In sensory evaluation, the acceptability of MW/DFF Yackwa was higher than those of the commerical products. Yackwa prepared by MW/DFF cooking method using hydrogenated palm oil, showed the highest acceptability in color, taste and texture among the samples.

• Restorative Dentistry and Endodontics
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• v.34 no.5
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• pp.406-414
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• 2009

The purpose of this study was to examine the effect of hydrogen peroxide at different application time and concentrations on the microtensile bond strength of resin restorations to the deep and the pulp chamber dentin. A conventional endodontic access cavity was prepared in each tooth, and then the teeth were randomly divided into 1 control group and 4 experimental groups as follows: Group 1, non treated; Group 2, with 20% Hydrogen peroxide ($H_2O_2$); Group 3, with 10% $H_2O_2$; Group 4, with 5% $H_2O_2$; Group 5, with 2.5% $H_2O_2$; the teeth of all groups except group 1 were treated for 20, 10, and 5min. The treated teeth were filled using a Superbond C&B (Sun medical Co., Shiga, Japan). Thereafter, the specimens were stored in distilled water at $37^{\circ}C$ for 24-hours and then sectioned into the deep and the chamber dentin. The microtensile bond strength values of each group were analyzed by 3-way ANOVA and Tukey post hoc test(p < 0.05). In this study, the microtensile bond strength of the deep dentin (D1) was significantly greater than that of the pulp chamber dentin (D2) in the all groups tested. The average of microtensile bond strength was decreased as the concentration and the application time of $H_2O_2$ were increased. Analysis showed significant correlation effect not only between the depth of the dentin and the concentration of $H_2O_2$ but also between the concentration of H202 and the application time(p < 0.05), while no significant difference existed among these three variables(p > 0.05). The higher $H_2O_2$ concentration, the more opened dentinal tubules under a scanning electron microscope(SEM) examination.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.46 no.4
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• pp.37-43
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• 2014

The crystallinity and molecular weight of cotton linter need to be controlled to be more easily dissolved in NMMO during manufacture of clothing fabrics. Electron beam irradiation and sulfuric acid treatment were used as pre-treatment to reduce molecular weight of cotton linter more efficiently, and after the pre-treatment, peroxide bleaching was followed in alkaline condition. After those processes, the crystalline indices of the cotton linters were measured by XRD method, and other properties such as their alpha cellulose contents and degree of polymerization were measured. It was found that the crystallinity index of cotton linter was decreased as the irradiation of electron beam increased while increased as the dose of sulfuric acid increased. These results strongly suggested that electron beam damaged the crystalline structure of the cellulose directly while sulfuric acid dissolved mostly non-crystalline area of the cellulose structure.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.160-164
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• 1993

The antioxidant activity of ethanol extracts from defatted perilla flour was investigated by measuring peroxide value of perilla oil during storage at $45^{\circ}C$. The antioxidant activity of ethanol extracts was also compared with BHA, BHT and tocopherol. Anti-oxidant activity of ethanol extracts was also examined in corn oil and lard. The ethanol extracts contents of defatted perilla flour and the original perilla seed were 7.69 and 4.56% respectively. The antioxidant activity of ethanol extracts was superior to that of 0.02% BHT, BHA and tocopherol in the perilla oil substrate, merely in concentration of one-twentieth as much as that contained in original perilla oil seeds. The fractions of non-polar solvent (hexane and chloroform) obtained from silicic acid column chromatography are less effective than that of polar solvent as an antioxidant. Antioxidant activity of partially purified ethanol fraction is slightly inferior to that of original crude ethanol extracts. Ethanol extracts were also effective in corn oil and lard almost same as in perilla oil. The total phenolic compound contents of crude ethanol extracts and partially purified ethanol fraction were 9.3, 6.4%, respectively.