• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.spc1
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• pp.141-146
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• 2005

The objective of this study was to determine the characterisics of quality and antioxidant with various sweet potato(SP) varieties. The differences of skin color between general and colored SP was not significant. The flesh color of steamed SP was the lower than flesh of raw SP, and especially steamed purple SP(5.24) was lower than flesh SP(22.0). In physical characteristics, the hardness of raw SP showed the low values and the springness, gumness and hardness among steamed SP varieties was not significant. The total phenol content(TPC) of purple, yellow-fleshed and general SP had 13.1, 6.22 and 3.02 mg/g, respectively. In DPPH, the purple-fleshed SP had the highest free radical scanvering. Also, shingunmi$(88.5\%)$, Saengmi$(80.9\%)$ and Shinchunmi$(78.9\%)$ show the high antioxidant activities. The redness of SP was positively correlated with TPC in raw and steamed. However, the yellowness of flesh SP was negatively correlated with DPPH.

• The Korean Journal of Food And Nutrition
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• v.28 no.6
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• pp.1071-1081
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• 2015

Environment-friendly agricultural products are consumed widely, but little is known about consumers' acceptability. The objectives of this study were to 1) determine consumers' acceptability of cucumber when consumed raw, 2) determine differences in appearance liking between environment-friendly and conventionally grown cucumber samples, and 3) analyze the physicochemical properties of cucumber. White dadagi, gasi, non-pesticide mini cucumber, organic gasi, and organic Joseon cucumber samples were evaluated for consumers' acceptability using a nine-point hedonic scale; White dadagi, organic Joseon, and organic gasi cucumber samples showed the highest acceptability scores. However, there were three consumer segmentations differing their degree of cucumber liking and preference. Consumers liked the appearance of organic gasi best. Consumers' preference of cucumbers did not change upon evaluation of the acceptability of the appearance of whole fruit with and without a label indicating an environment-friendly status. Additionally, the physicochemical properties of the cucumbers-including color (skin and flesh), length, circumference, weight, water activity, brix, and texture (hardness and fracturability)-were measured. All measurements showed significant differences among samples, with the exception of water activity and hardness. White dadagi was 3.8 brix, which was the highest among cucumbers, followed by non-pesticide mini cucumber and organic Joseon. White dadagi, organic Joseon, and organic gasi showed greater fracturability than the other cucumber samples.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.3
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• pp.227-231
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• 2010

Among various make-up products, foundations are widely used to express clear and flawless skin. Foundations can be classified by its formula to 3 types, liquid foundation, powder foundation, and oil dispersion foundation. Powder foundations are easy to carry and use, so it is commonly possessed. In the R&D point of view, the developing method of powder foundations can be classified again to 3 types. Dry-process, baked-process, and the wet slurry-process. The fact that the wet slurry-process goes through either the back injection method or the front injection method is previously known. The front injection process is used as the main method in this study. We observed the quality dependence on the kind of solvent and the powder coating system. In brief, when water was used as the main solvent, the hardness increased than when volatile silicones or hydrocarbons were used. And the sensory results were shown to prefer volatile solvents (silicones or hydrocarbons) over water. Similarly, when the amino acid-coating system was applied, the hardness was shown to increase, when silicone-coating system shown no specific change. By these results, tailor-made powder foundations targeting specific customer grades can be easily produced.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.3
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• pp.353-360
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• 2008

This study evaluated the quality characteristics of dried noodles made of wheat flour supplemented with different concentrations of skate powder. Cooking quality, mechanical texture properties, gelatinization temperature and viscosity were measured, after which sensory evaluation was performed with prepared noodles. Water binding capacity, solubility and swelling power of the composite skate powder and wheat flours were higher than those of pure wheat flour. Gelatinization temperature of the composite skate powder and wheat flours increased, while initial, interim, and maximum-viscosity at $95^{\circ}C$, decreased, with increasing skate powder content. In relation to color values, increasing skate flour content led to decrease in L and b values and increase in a value. For the textural characteristics, the addition of skate powder increased hardness, springiness, chewiness and adhesiveness. Overall, noodles made with 3% skate powder were preferred compared to other samples.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.159-165
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• 2004

This study described about method that forms liquid crystal gel (LCG) by main ingredient with hydrogenated lechin (HL) in O/W emulsion system. Result of stability test is as following with most suitable LCG's composition. Composition of LCG is as following, to form liquid crystal, an emulsifier used 4.0wt% of cetostearyl alcohol (CA) by 4.0wt% of HL as a booster. Moisturizers contained 2wt% of glycerin and 3.0wt% of 1,3-butylene glycol (1,3-BG). Suitable emollients used 3.0wt% of cyclomethicone, 3.0wt% of isononyl isononanoate (ININ), 3.0wt% of cerpric/carprylic triglycerides (CCTG), 3.0wt% of macademia nut oil (MNO) in liquid crystal gel formation. On optimum conditions of LCG formation, the pHs were formed all well under acidity or alkalinity conditions (pH=4.0-11.0). Considering safety of skin, pH was the most suitable 6.0${\pm}$1.0 ranges. The stable hardness of LCG formation appeared best in 32 dyne/$\textrm{cm}^2$. Particle of LCG is forming size of 1-20$\mu\textrm{m}$ range, and confirmed that the most excellent LCG is formed in 1-6$\mu\textrm{m}$ range. According to result that observe shape of LCG with optical or polarization microscope, LCG could was formed, and confirmed that is forming multi -layer lamellar type structure around the LCG. Moisturizing effect measured clinical test about 20 volunteers. As a result, moisturizing effect of LCG compares to placebo cream was increased 36.6%. This could predicted that polyol group is appeared the actual state because is adsorbed much to round liquid crystal droplets to multi-lamellar layer's hydrophilic group. It could predicted that polyol group is vast quantity present phase that appear mixed because is adsorbed to round liquid crystal to multi-lamellar layer's hydrophilic group. This LCG formation theory may contribute greatly in cosmetics and pharmacy industry development.

• Journal of the East Asian Society of Dietary Life
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• v.16 no.2
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• pp.174-179
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• 2006

This study was carried out to investigate the possible for utilization of garbage in pig feed by investigating the functional characteristics of pork from pigs fed tangerine-peels. The samples consisted of the pork loin from pigs not fed with tangerine-peel (control), the pork loin fed with 3% and 5% tangerine-peel during growing and finishing period (TP-1), and fed with 6% and 10% tangerine-peel during growing and finishing period (TP-2) there is no respective comparison here. The pH, VBN content TBARS value, bacterial counts, surface color, water holding capacity, loss degree and rheological properties of the samples were determined by physicochemical properties, and the sensory scores were evaluated. The pH, TBARS value, surface color, water holding capacity and loss degree were not different among the samples, but the VBN content and bacterial counts of TP-1 and TP-2 were significantly lower than those of the control (p<0.05). The hardness, springiness, cohesiveness, gumminess and chewiness, taste, aroma, tenderness and juiciness were not different among the samples, but the shear force value and palatability of TP-1 were the highest among the samples (p<0.05).

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.587-594
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• 2020

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

• Polymer(Korea)
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• v.34 no.1
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• pp.8-13
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• 2010

The physical properties of polymeric foams depend on the density of foams, physical properties of base polymers, the content of open cells, and cell structures including the size and its distribution, the shape of cell, and the thickness of skin layer. The foam density is affected by the chemistry of raw materials, the concentration of crosslinking agent and the blowing agent as well as the operating parameters during production process. In this study, the basic formulations of foams are composed of polyester polyol, MDI, amine catalyst, tin catalyst, silicone surfactant, and water. Cross-linking density of polyurethane was increased by using chain extenders. Also, the mechanical properties of polyurethane foam were improved by using the inorganic fillers (silica 1,2 and talc 1,2) having different $SiO_2$ contents and particle sizes. We investigated the properties of modulus, tensile strength, compressive strength and hardness of foams obtained by changing kind of inorganic filler and chain extender, and observed the distribution of inorganic filler as well as variation of cell size within the foams by electron microscopy.

• Journal of the Korean Society of Clothing and Textiles
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• v.29 no.1 s.139
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• pp.79-90
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• 2005

The purpose of this study is to find out the wearing conditions and cause of discomfort with shoes for male college students which will provide useful information fur the shoes manufacturer. The questionnaire survey was conducted on 346 male college students on purchasing practices, wearing conditions, and overall satisfaction with shoes. The results were as follows: Male college students have a tendency to have longer buying cycles and buy more expensive shoes compare to high school students. The order of criteria considered fer purchasing was shape, price, style coordination with clothing. The order of criteria considered for purchasing differed according to their major, economic status and purchasing place. Most of them have two pairs of white or black sports shoes and one pair of either black or brown dress shoes. The most popular material was man made leather but college students have more leather shoes than high school students. There were differences between high school students and college students in wearing conditions, how many they have, material and color. The varieties of shoes differed by season. They were satisfied with their shoes' design and color but unsatisfied with qualify or the material and durability of the shoes. Due to the pressure of the shoes, they experienced discomfort such as numbness, blisters on the feet and red skin. They experienced discomfort on the soles of the feet. The causes of discomfort were shape, width, hight of the heel, material and length in order. Dress shoes cause more discomfort than sport shoes due to the hardness of material, and flexibility of the sole. Since the material differed by the price, the degree of discomfort significantly differed by price too.

• Archives of Plastic Surgery
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• v.33 no.1
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• pp.101-106
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• 2006

Nipple reconstruction is an important step in breast reconstruction after mastectomy. The authors' preferred reconstructive technique is the local C-V flap in case that a small opposite nipple is not adequate for composite graft. This flap produces an excellent reconstruction, but it is not easy to produce an adequate projection and firmness of the nipple. This article describes the technique and experience in nine patients treated over two years with dermis(scar tissue) graft for nipple reconstruction. This is the first report of application of autologous dermis(scar tissue) grafting to reconstruct a nipple primarily after breast mound reconstruction, decreasing the absorption of the reconstructed nipple and increasing the hardness. The dermis(scar tissue) is taken from scar revision and/or dog-ear correction in the second stage operation after free TRAM flap breast reconstruction. And the dermis(scar tissue) graft is inserted vertically between the local flaps and horizontally under the reconstructed nipple base. Between September 2002 and February 2005, nine patients underwent C-V flap with dermis(scar tissue) graft as a part of their nipple reconstruction. The patient's ages ranged from 28 to 55 years old (mean, 41.1 years old). The follow-up period ranged from 5 to 35 months, with an average of 14.5 months. None of the nipples showed skin flap necrosis or local infection, and uneventful wound healing. Our result showed good nipple projection with less absorption and enough firmness. Our experiences shows that dermis(scar tissue) grafts in C-V flap is a very useful method for nipple reconstruction.