• Toxicological Research
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• v.30 no.4
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• pp.283-289
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• 2014

Tea flavonoids and polyphenols are well known for their extraordinary antioxidant activity which is considered important for anti-aging processes in animals. This study evaluated the anti-wrinkle effects of three different kinds of tea (Camellia sinensis) water extracts (CSWEs) including green, white, and black teas using a photoaged hairless mouse model. Data showed that the CSWE-treatment greatly improved skin conditions of mice suffering from UVB-induced photoaging, based on the parameters including the skin erythema index, moisture capacity, and transepidermal water loss. In addition, the wrinkle measurement and image analysis of skin replicas indicated that CSWEs remarkably inhibited wrinkle formation. In histological examination, the CSWE-treated mice exhibited diminished epidermal thickness and increased collagen and elastic fiber content, key signatures for skin restoration. Furthermore, the reduced expression of MMP-3, a collagen-degradative enzyme, was observed in the skin of CSWE-treated animals. Interestingly, comparative data between green, white, and black tea indicated that the anti-wrinkle activity of white tea and black tea is equally greater than that of green tea. Taken together, these data clearly demonstrated that CSWEs could be used as an effective anti-wrinkle agent in photoaged animal skin, implying their extended uses in therapeutics.

• Journal of the Korean Wood Science and Technology
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• v.43 no.6
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• pp.810-817
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• 2015

This study was conducted to evaluate the pressure treatment characteristics of yellow poplar skin timber with ACQ-2, CUAZ-3, and CuHDO-1. The effect of moisture content (MC) on treatability was investigated, and fixation characteristics of copper-based preservatives were also evaluated. Sapwood of yellow poplar, which was dried below 50 percent MC, was fully penetrated with preservatives, and minimum requirement of preservative retention for the hazard class H3 was achieved. Through measuring retention gradient in yellow poplar sapwood, it was confirmed that minimum requirement of preservative retention for the hazard class H3 was achieved in the assay zone from the surface to 15 mm-depth when the specimens were dried below 30 percent MC. Yellow poplar heartwood did not meet the minimum requirement of penetration and retention for the hazard class H3 over the range of pretreatment MCs tested. The fixation rate of copper was much faster under drying condition compared with nondrying condition; more than 90% of copper were fixed in 3 weeks at $21^{\circ}C$ under drying conditions.

• Food Engineering Progress
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• v.15 no.1
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• pp.34-40
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• 2011

As an attempt to develop a value-added food product, purple sweet potato powder was added in a model system of steamed bread as a healthy food ingredient and physicochemical properties such as moisture content, specific volume, spread ratio, color, texture as well as consumer preferences on the attributes such as uniformity, color, flavor, elasticity, chewiness, taste, and overall preference were evaluated. Moisture content ranged from 44.16 to 44.55% (wet basis) and appeared independent on the level of purple sweet potato (PSP) powder incorporation. As a result of the addition of PSP powder, the specific volume of steamed bread decreased from 3.22 to 2.55 mL/g, and value of 4.5% sample was significantly lower than other samples (p<0.05). On the other hand, spread ratio ranged from 2.01 to 2.53, and appeared to decrease as the PSP powder concentration increased (p<0.05), indicating a significant improvement. Lightness $(L^*)$ decreased significantly as the PSP powder content increased (p<0.05) for both dough and skin of the steamed bread. In addition, an increasing trend in redness ($a^*$-value) and a decreasing trend in yellowness ($b^*$-value) were noticed. Firmness increased significantly with the addition of PSP powder regardless of concentration (p <0.05); however, firmness was not significantly different among samples containing 1.5-4.5% PSP powder (p>0.05). Consumer acceptance test indicated that incorporation of 3% PSP powder in the formulation of steamed breads would be recommended.

• Asian-Australasian Journal of Animal Sciences
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• v.30 no.6
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• pp.872-877
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• 2017

Objective: In order to utilize fat from broiler byproducts efficiently, it is necessary to develop an appropriate rendering procedure and establish quality information for the rendered fat. A study was therefore undertaken to evaluate the influence of rendering methods on the amounts and general properties of the fat recovered from broiler skin. Methods: The yield and quality of the broiler skin fat rendered through high and lower energy microwave rendering (3.6 W/g for 10 min and 2.4 W/g for 10 min for high power microwave rendering (HPMR) and high power microwave rendering (LPMR), respectively), oven baking (OB, at $180^{\circ}C$ for 40 min), and water cooking (WC, boiling for 40 min) were compared. Results: Microwave-rendered skin exhibited the highest yields and fat recovery rates, followed by OB, and WC fats (p<0.05). HPMR fat had the highest $L^{\star}$, $a^{\star}$, and $b^{\star}$ values, whereas WC fat had the highest moisture content, acid values, and thiobarbituric acid (TBA) values (p<0.05). There was no significant difference in the acid value, peroxide value, and TBA values between HPMR and LPMR fats. Conclusion: Microwave rendering at a power level of 3.6 W/g for 10 min is suggested base on the yield and quality of chicken fat.

• Journal of the Korean Applied Science and Technology
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• v.35 no.1
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• pp.62-69
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• 2018

In order to utilize health food chick bean as a raw material for cosmetics, the skin improvement effect of a mask pack made of chickpea Natto fermented with Bacillus subtilis Natto strain was studied. Powder obtained by lyophilization of chickpea Natto was applied to a facial mask pack as a paste formulation. This Natto pack was applied to subjects in their 50s and 60s to investigate their effect on skin improvement. As the number of treatments of Natto pack increased, the skin was improved and the improvement effect was remarkable after 4 treatments. After four times treatments, moisture content and sebaceous secretion increased by $8.4{\pm}3.6%p$ and $4.0{\pm}2.3%p$, respectively. Skin pores and wrinkles were also decreased by $1.8{\pm}0.3%p$ and $1.8{\pm}0.9%p$, respectively. Skin pigmentation decreased by $1.3{\pm}0.2%p$ and skin tone also increased from 55.2% to 55.9%. These results indicate that Natto product obtained by fermenting chickpea has the effect of improving skin such as moisturizing, pore, wrinkle, pigmentation, sebum secretion and skin tone, and can be used as a raw material for various functional cosmetics.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.553-564
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• 2020

The present study investigated the effects of duck skin gelatin and carrageenan on the quality of semi-dried restructured jerky. Restructured jerky was prepared as follows: G0 (control, without duck skin gelatin and carrageenan), G0C (0.3% carrageenan), G0.5 (0.5% duck skin gelatin), G0.5C (0.5% duck skin gelatin and 0.3% carrageenan), G1 (1.0% duck skin gelatin), and G1C (1.0% duck skin gelatin and 0.3% carrageenan). The moisture content was the highest for the semi-dried restructured jerky from G0.5C and G1C groups, which showed the lowest for shear force value (p < 0.05). The processing yield of semi-dried restructured jerky with carrageenan was higher compared to that of the control group (p < 0.05). The rehydration capacities of G0.5, G0.5C, and G1C groups were significantly higher than the rehydration capacity of the control group (p < 0.05). Water activity, lightness, yellowness, flavor score, texture score, and overall acceptability were the highest (p < 0.05) for the semi-dried restructured jerky from the G1C group. No significant (p > 0.05) difference was observed in appearance score among restructured jerky prepared from duck skin gelatin and carrageenan. Thus, the addition of 1.0% duck skin gelatin and 0.3% carrageenan to semi-dried restructured jerky formulations results in the optimization of quality characteristics.

• Journal of the Korean Wood Science and Technology
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• v.28 no.1
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• pp.18-27
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• 2000

Even the same materials are assembled in flush door skin panel, warping is not simply prevented under the changes of environmental conditions since wood and wood-based material have large variations in their physical and mechanical properties. The parameters such as linear movement coefficient(LMC), modulus of elasticity (MOE), required to predict warping could be estimated by oven drying method and dynamic method instead of American Society for Testing Materials(ASTM) procedure. The relationship between warping and LMC was curvilinear, while it between warping and MOE was linear. LMC had a larger effect on warping than MOE. Material propensity of skin panel such as hardboard and plywood showed normal distributions. The variation of material properties, however, was much larger in plywood than in hardboard. Monte Carlo simulation also indicated that rejection ratio of flush door due to the occurrence of warping could be predicted with consideration of the relationship of warping and parameters of probability distribution of MOE, LMC, and moisture content.

• Journal of Haehwa Medicine
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• v.13 no.2
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• pp.169-178
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• 2004

Now many sustitution and false articles is used in korea instead of mudanpi. To use mudanpi correctly, we will make a quilitative certificational plan of mudanpi to investigate all of lieraturea, records and documents. And we could reach conclusions as folloews. 1. Source Source of mudanpi is cortex of Paeonia suffruticosa Andrews(Family:Ranunculaceae) in korea and china. It needs an attention to distinguish into because there is a substitute and a rank in china. 2. process We have to work before harvesting fresh roots is dry perfectly. If outer skin dried moisture a little, cut off outer skin vertically at sunny day, remove a heart and sever, immedietly dry. When working, we have to take care of because of easy discoloration with moisture. 3. Quality (1) Functional standards A diameter is large, it do not exist a heart of wood, a bark is thick and powdery. Section surface is light white color and rich odor with many light crystals. (2) Physicochemical stamdards We think that it needs to raise a contant of paeonol at all kinds of testing standards. A contant of paeonol is at least more than 2.5%. A part of wood indicate a heart of wood which has no medical effects, but is a relatively heavy part. So a standart of wood must be lowered sifnificantly less than 1.0%. It must be content of ash is less than 6.0%, Content of acid-nonsoluble ash is less than 1.0%. A fixed quantity of paeonol is more than 2.5%. Contens of heavy metal has to detect less than 30 ppm and there is no reminding agriculural medince.

• Journal of the Korean Applied Science and Technology
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• v.41 no.1
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• pp.69-82
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• 2024

The purpose of this study was to systematically evaluate and compare the effects of 640 nm LED irradiation and aromatherapy on the skin condition of the neck. Twenty female participants were divided into Group A (640 nm LED irradiation + aromatherapy) and Group B (640 nm LED irradiation only). Total of 8 experiments were conducted on the 2 groups twice a week. As a result of the experiment, moisture content was significantly improved in both group A (p<0.01) and group B (p<0.001), and wrinkle index was significantly improved in both group A (p<0.01) and group B (p<0.05). Additionally, the change in skin density was significantly improved in both group A (p<0.001) and group B (p<0.05), and the change in elasticity was significantly improved in both group A (p<0.001) and group B (p<0.001) as well. However, the change in skin tone was not significant in group A (p>0.05), but the change was drastically improved in group B (p<0.05). Blemishes and pigmentation changes were significantly improved in group A (p<0.05), but was not significant in group B (p>0.05). These results conclude that combining aromatherapy with 640 nm LED irradiation can be highly effective in improving skin condition of the neck.

• Agricultural and Biosystems Engineering
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• v.2 no.2
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• pp.59-62
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• 2001

The starch content of apples, which is related to the maturity and ripeness, was quantified by using a computer vision system. The stained area was measured by image analysis when an apple slice was stained with KI/I$_2$ solution. The ratio of stained area of the apple slice to its whole area, so called the starch index, was defined as an indicator of the starch content. When Tsugaru apples were manually sorted into immature, turing and mature groups, their starch indices were 0.374, 0.312 and 0.129, respectively. The starch index had relationships to various physicochemical properties of Tsugaru apples. At the statistically significant level of 0.1%, it was correlated with the pH value, bio-yield force, rupture force and color of intact and skin-removed apples. At the 1% significant level, it had the correlation with the density and moisture content.