• 대한화장품학회지
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• 제47권1호
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• pp.31-40
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• 2021

프레스드 파우더의 주요 안정성 요인으로 경도와 낙하 안정도가 있다. 일반적으로 탈크가 포함된 프레스드 파우더의 경우 경도와 낙하 안정도를 고르게 충족시키며 사용감도 우수하지만 최근 탈크의 석면 이슈로 인해 대체를 원하는 고객들이 늘고 있다. 따라서 안정성을 유지하면서 사용감도 떨어지지 않는 탈크 프리 프레스드 파우더 제형의 개발이 시급하다. 본 연구에서는 탈크 프리 프레스드 파우더를 만들기 위한 최적의 원료 배합 비율을 찾기 위한 실험을 진행하였다. 파우더에 주로 사용되는 원료들의 특성을 확인하고 비율을 변화시켜 실험하여 명도와 경도를 측정하고 낙하 시험을 실시하였다. 천연 마이카 함량이 합성 마이카보다 많거나, 코팅된 실리카 대신 논 코팅 실리카를 사용할 경우 탈크가 포함된 내용물보다 경도와 낙하 안정도는 낮지만 명도는 유사하였다. 반대로 합성 마이카 함량이 천연 마이카 함량과 동일하거나 높을 경우, 코팅된 실리카 함량이 논코팅 실리카 함량과 동일하거나 높은 경우에 탈크가 포함된 내용물의 경도, 낙하 안정도와는 유사하였으나 명도는 낮게 측정되었다. 탈크가 포함된 내용물보다 경도는 높지만 낙하 안정성은 떨어지는 현상도 발견하여 경도와 낙하 안정성의 상관관계에 대해서는 추가적인 연구가 필요할 것으로 생각된다.

• 농업과학연구
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• 제46권4호
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• pp.737-754
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• 2019

Peaches have soft tissues compared to other fruits and are vulnerable to softness, wounds, and loss of marketability due to the weak fruit hardness after harvest. It is necessary to develop a technology to improve the shelf-life of the fruit to expand the distribution of peaches. Calcium compounds and chitosan have an important role in improving the shelf-life of fruit by maintaining the hardness and reducing the respiration rate in peach fruits. In this study, to select useful compounds to improve the shelf-life of peaches, calcium citrate, calcium chloride, calcium nitrate, GH-Ca, OS-Ca, chitosan, and chitosan dissolved in calcium chloride were sprayed onto peach trees. The characteristics of the harvested fruits were investigated after the 'Kumhong' and 'Madoka' peach tree treatments. The hardness of the fruit was kept the highest with the combined treatment and remained high with the calcium citrate, chitosan and calcium nitrate treatments. Ethylene production and respiration were effectively inhibited by the GH-Ca and chitosan treatments. There was no significant difference in soluble solids content and acidity among the fruits treated with the chemicals. The coloration of the fruit skin was not delayed by the calcium and chitosan chemical treatments. Calcium compounds were increased in the fruits and leaves of the peach trees treated with the chemicals compared to the untreated ones. These results suggest that the calcium treatment extended the shelf-life by increasing the calcium content in the leaves and fruits of the peach trees.

• Journal of Pharmaceutical Investigation
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• 제4권1_2호
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• pp.39-45
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• 1974

According to previous paper, the hardness of semi-solid as ointments and suppositories causes the tough or skin, the pain and connected with absorption, the state of spread or the efficiency of drug. When the hardening agent or the softening agent is added to ointment whid, is registered on the pharmacopeia of the republic of Korea, the experimertal data by apparent logarithmic hardness are shown is Table 1. The results are as the folloring. 1) In case of the softening agent which is added to ointment base, each has shown two different equation with differnented slope as $K_1$ and $K_2$ value determined (Fig. 1,2). 2) When the hardening agent is added to same ointment base, these studies indicated that there is a direct correlation between $K_1$ and $K_2$. However, in case of softening agent $K_1$ and $K_1$ are not correlated as indicated in Fig. $3{\sim}8$. 3) On condition of same ointment base, the critical poit is proportional to $K_1$ 4) The second effect is at least $3{\sim}17$ times more. sensitive than the first effect or in average 8.3 times more sensitive, Therefore, the results presented in this paper. Suggest that, when the drug is added to a certain ointment base, it should be added within this first effect before the critical point is reached.

• 한국식품과학회지
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• 제49권1호
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• pp.80-84
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• 2017

본 연구는 노계 다리살 소시지에 돈피 젤라틴 분말의 함량을 0, 1, 3, 5% 첨가하여 제조한 소시지의 이화학적 특성 및 관능적 특성을 조사하였다. 일반성분에서 수분함량과 회분함량은 돈피 젤라틴 분말이 첨가된 처리구가 대조구보다 유의적으로 높았다(p<0.05). pH는 가열 전과 가열 후 모두 젤라틴 분말의 함량이 증가할수록 pH의 수치도 증가하는 경향을 보였다. 가열 후 명도(CIE $L^*$)는 젤라틴 분말의 첨가수준에 따라 높아지는 경향을 나타내었다. 적색도(CIE $a^*$)는 가열 전과 가열 후 모두 돈피 젤라틴 분말을 첨가하지 않은 대조구에 비해 젤라틴 분말을 첨가한 처리구가 낮은 경향을 나타내었다. 황색도(CIE $b^*$)는 가열 전, 가열 후 모두 돈피 젤라틴 분말의 함량이 증가할수록 황색도가 증가하는 추세를 보였다. 가열수율, 점도와 유화안정성은 돈피 젤라틴 분말의 함량이 증가할수록 높아지는 경향을 보였다. 물성은 경도, 탄력성, 응집성, 검성, 씹음성 모든 부분에서 돈피 젤라틴 분말의 첨가량이 증가할수록 수치 또한 증가하였다. 관능평가 결과 색도, 풍미, 연도, 다즙성과 전체적인 기호도는 돈피 젤라틴 분말의 첨가량에 따라 증가하였다. 따라서 노계 다리살 소시지에 돈피 젤라틴 분말을 첨가하여 연구를 진행한 결과, 노계를 활용하여 조직감과 관능적 기호도를 증진시킨 소시지를 제조할 수 있을 것으로 판단된다.

• 대한화장품학회지
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• 제43권1호
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• pp.61-68
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• 2017

베이스메이크업 중의 하나인 프레스드 파우더는 주요 품질 속성으로 밀착성과 발림성이다. 일반적으로 메이크업 화장료에서 밀착성을 향상시키면 반대속성인 발림성이 저하되기 때문에 밀착성과 발림성을 동시에 충족시키는데 한계가 있었다. 본 연구에서는 두 가지 주요 속성을 만족시키기 위해서 air jet mill 공정을 시도하였고, lauroyl lysine (LL)과 sodium cocoyl glutamate (SCG)의 혼합물로 습식 코팅 처리한 sericite를 적용하여 밀착성을 향상시켰다. 또한, 분산성이 단분산성을 이루고 있는 polymethyl methacrylate (PMMA)와 diphenyl dimethicone/ vinyl diphenyl dimethicone/ silsesquioxane crosspolymer (DDVDDSC)를 적용하여 발림성을 향상시켜 서로 양립하기 어려운 두 가지 품질 속성을 모두 만족시켰다. air jet mill 공정은 제약, 식품 산업에서 주로 적용되고 있으며 화장품 분야에서는 파우더 소재 가공을 위해 사용되고 있는 공법이다. 본 연구에서는 air jet mill 공정을 제조 공정단계에서 접목시켜 최적의 입경인 $6.8{\mu}m$의 화장료를 완성할 수 있었다. 그리고, EDS 매핑으로 Ti 원소가 화장료에서 전체적으로 고르게 분포하고 있음을 확인하였고, SEM 분석을 통하여 판상 입자의 모서리 부분이 둥글게 가공처리 됨을 확인하였다. 이는 화장 도구를 이용하여 화장료를 취하여 피부에 도포할 때, 발림성이 향상되는 효과를 줄 수 있다고 판단된다. 피부 친화성이 우수한 LL과 저자극이면서 코코넛에서 유래한 SCG를 습식 코팅하여 sericite의 밀착성을 더욱 향상시켰다. 그리고, PMMA의 분산성과 형태가 발림성에 미치는 영향을 평가하기 위해서 SEM을 분석하였다. 유사한 형태를 갖는 구형 및 진구형에서도 분포도가 균일하고 단분산상일 때 발림성 효과가 더욱 증가하는 것으로 나타났다. PMMA의 단분산성과 입경에 따른 발림성을 동마찰계수 측정으로 확인하였고, 최적의 함량을 결정하였다. 그리고, 실리콘 러버 파우더 종류에 따른 발림성과 경도, 낙하안정성 등을 확인하여 DDVDDSC를 결정하였다. 최종적으로 PMMA의 단분산성과 실리콘 러버 파우더가 발림성에 영향을 끼치는 것을 알 수 있었다. 이와 같은 화장료는 적정한 경도를 갖으면서도 낙하안정성이 우수하며, 경시에 따른 안정성도 우수하였다. 본 연구 결과를 통해 본 논문에서 제시하는 프레스드 파우더의 밀착성과 발림성을 향상시킬 수 있는 한 가지 방법으로 활용될 수 있을 것이라 판단된다.

• 대한화장품학회지
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• 제29권2호
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• pp.181-191
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• 2003

This study described about method that form liquid crystal gel (LCG) by main ingredient with hydrogenated lechin (HL) in OW 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 $4.0\;wt\%$ of cetostearyl alcohol (CA) by $4.0\;wt\%$ of HL as a booster, Moisturizers contained $2\;wt\%$ of glycerin and $3.0\;wt\%$ of 1.3-butylene glycol (1,3-BG). Suitable emollients used $3.0\;wt\%$ of cyclomethicone, $3.0\;wt\%$ of isononyl isononanoate (ININ), $3.0\;wt\%$ of cerpric/carprylic triglycerides (CCTG), $3.0\;wt\%$ 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. Considering safety of skin, PH was the most suitable $\pm61.0$ ranges. The stable hardness of LCG formation appeared best in $32\;dyne/cm^2.$ Particle of LCG is forming size of $1{\~}20\;{\mu}m$ um range, and confirmed that the most excellent LCG is formed in $1{\~}6\;{\mu}m$ 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 $30.6\%$. 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.

• 한국축산식품학회지
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• 제39권2호
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• pp.229-239
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• 2019

The objectives of this study were to determine the interaction between porcine myofibrillar proteins and various gelatins (bovine hide, porcine skin, fish skin, and duck skin gelatins) and their impacts on gel properties of porcine myofibrillar proteins. Porcine myofibrillar protein was isolated from pork loin muscle (M. longissimus dorsi thoracis et lumborum). Control was prepared with only myofibrillar protein (60 mg/mL), and gelatin treatments were formulated with myofibrillar protein and each gelatin (9:1) at the same protein concentration. The myofibrillar protein-gelatin mixtures were heated from $10^{\circ}C$ to $75^{\circ}C$ ($2^{\circ}C/min$). Little to no impacts of gelatin addition on pH value and color characteristics of heat-induced myofibrillar protein gels were observed (p>0.05). The addition of gelatin slightly decreased cooking yield of heat-induced myofibrillar protein gels, but the gels showed lower centrifugal weight loss compared to control (p<0.05). The addition of gelatin significantly decreased hardness, cohesiveness, gumminess, and chewiness of heat-induced myofibrillar gels. Further, sodium dodecyl poly-acrylamide gel electrophoresis (SDS-PAGE) showed no interaction between myofibrillar proteins and gelatin under non-thermal conditions. Only a slight change in the endothermic peak (probably myosin) of myofibrillar protein-gelatin mixtures was found. The results of this study show that the addition of gelatin attenuated the water-holding capacity and textural properties of heat-induced myofibrillar protein gel. Thus, it could be suggested that well-known positive impacts of gelatin on quality characteristics of processed meat products may be largely affected by the functional properties of gelatin per se, rather than its interaction with myofibrillar proteins.

• 대한수의학회지
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• 제37권3호
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• pp.629-637
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• 1997

This study was performed to determine the optimal dose of laser energy for wound healing. The skin wound with 8mm diameter was induced over the lumbar vertebrae of the rats, and wound squares, scab hardness, hematologic findings and histopathlogic findings according to irradiation of laser energy were studied. 1. Wound square was significantly reduced at Day 1 (p<0.01), 2 (p<0.01), 3 (p<0.05), 7 (p<0.01) and 8 (p<0.05), respectively in experimental groups, especially group II, compared with control group. 2. Scab hardness was significantly increased at Day 1 (p<0.01), 2 (p<0.01), 3 (p<0.05), 5 (p<0.01) and 7 (p<0.01), respectively in experimental groups, especially group II, compared with control group. 3. In hematological findings, red blood cells and white blood cells in experimental group were increased according to the lapse of days, but they were not significant. 4. In histopathologic findings, experimental groups, especially group II, revealed early scab formation, early appearance of phagocytes and fibroblast, rapid growth of granulation tissue and collagen, and promotion of wound healing in the result.

• 동아시아식생활학회지
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• 제19권4호
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• pp.618-626
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• 2009

Dombaeki Pipyun is a well-known Korean ethnic food in Kyungpook providence. We produced a Dombaeki Pipyun mixed with shark skin, cartilage, and herbs. The herbal mixtures (HM: 0, 0.075, 0.15, and 0.225%) were made of equal amounts of clove, fennel, and bay leaf. The purpose of this study was to examine how HM influences the sensory and textural characteristics of the Dombaeki Pipyun. The results showed that as the concentration of HM increased, its strength, cutting energy, hardness, brittleness, and chewiness decreased and its elasticity and cohesiveness increased. The $L^*$ and $b^*$ values generally decreased the $a^*$ value tended to increase as the concentration of HM increased. Ammonia and the fish-like odor decreased when the HM concentration was increased to 0.15%. However, there were no statistical significant differences in astringent, bitter, salty, sour, and sweet tastes. However, the savory taste significantly increased at an HE concentration of 0.15%. In terms of the mouth feel, there was not significant changes in airy.

• Journal of Biosystems Engineering
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• 제29권1호
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• pp.45-52
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• 2004

The chestnut is a well-blown and important forest product in Korea. The annual production of chestnut is about 95,000 tons and its cultivating area is 80,000 ha. However, the peeling process of outer and inner skins of chestnut is very difficult due to hardness and adhesiveness of chestnut skin. The purpose of this study was to develop a prediction model for flame peeling characteristics of domestic chestnuts, and to evaluate an optimization model to determine the operation conditions of the chestnut flame peeling system. The results of this study were summarized as follows. It was found that the flame peeling characteristics of domestic chestnuts were by the flame temperature, and the flame time. The peeling ratio and the heating depth were increased as the flame temperature and the flame time were increased. The peeling ratio and the heating depth were increased linearly when those were less than 85 % and 2 mm respectively. As the hardness of chestnut shell was decreased, the peeling ratio was increased. A simulation model was developed to predict the peeling ratio and the heating depth based on the hardness of the chestnut shell, the flame temperature, and the flame time of the peeling system. The model was evaluated by comparing the measurement and the prediction of the peeling ratios and heating depths, and showed the good relationship.