• Archives of Plastic Surgery
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• 제32권6호
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• pp.757-759
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• 2005

Acquired defects involving exposed bone on the forehead is challenging to reconstruct. Skin expansion provides an ideal thin flap for forehead aesthetic unit, but it takes long time and high cost, and many patients are dissatisfied at their figures. Free flap can provide enough tissue immediately, but it takes long time and has the risk of mismatches of color and texture. This report details our experiences with two patients who had soft tissue defect on their forehead that was covered with remnant forehead flap unit. This method uses one-unit-forehead island flap based on supratrochlear and supraorbital vessel. We obtained satisfactory results in terms of aesthetic and functional consideration.

• Journal of the Korean institute of surface engineering
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• 제34권4호
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• pp.327-336
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• 2001

The skinpassing conditions such as roll type, roll force and roll roughness of the work roll were evaluated to give the surface properties of the galvanized steel sheets that were required for automotive and to get rid of the surface defects that caused with the bad control of galvanized coating process parameters. The surface defects of the galvanized steel sheets such as the ripple mark and the scratch were completely removed as the roll force of SPM work roll was increased and the amount of the transfer of roll surface texture to the strip was also gained a lot. The image clarity of electro discharge textured (EDT) coated steel sheets before and after painting was higher than that of the bright (BRT) and shot blasted (SBT) coated steel sheets because of higher PPI value, lower waviness and uniform surface pattern. Since micro-craters transferred on the surface of the galvanized steel sheets played a role of nucleation sites of chromate reaction, Increase of micro-craters was bring to better corrosion resistance with the increase of the roll force and the use of EDT roll at the skin pass mill.

• Medical Lasers
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• 제9권1호
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• pp.58-61
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• 2020

Keloids are pathologic fibroproliferative conditions characterized by excessive collagen deposition during wound healing. The pathogenesis of keloids is not fully understood, and current treatment options show variable results. In this case report, the patient developed a keloid after bilateral total thyroidectomy, and was treated with a combination approach using fractional ablative laser systems along with cryotherapy and triamcinolone injection. After seven monthly sessions of combination treatment, the patient presented marked improvement of the scar texture and symptoms. Furthermore, there was no recurrence for up to 2 years. We propose this combination as a safe and effective treatment option for keloid patients.

• Journal of Dairy Science and Biotechnology
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• 제42권2호
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• pp.64-76
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• 2024

This study analyzed the physicochemical properties and rheology of frozen condensed skim milk during thawing at 5 room temperature (20℃). The viscosity of the condensed milk was 80 cps (21.5℃) immediately after manufacture, and this value was decreased to 0 cps (21. 5℃) during storage at day 7. The particle sizes of the condensed skim milk were 0.128 mm just after manufacture, and 0.522 and 0.818 mm at days 3 and 5 of thawing at 20℃, respectively. Condensed skim milk with no temperature abuse had lower acidity than those stored at room temperature on the 3rd and 7th days. Additionally, a sandy texture was observed as the thawing period increased. Based on the comprehensive results of this study, when frozen condensed skim milk is added to a product as a raw material, the longer the thawing period at room temperature, the longer the ice crystals inside melt and become water drips. Quality defects, such as weight loss, decreased pH, protein denaturation, and texture deterioration, are expected to occur.

• Korean Journal of Food Science and Technology
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• 제25권6호
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• pp.596-601
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• 1993

Changes of textural properties of garlic pickle was studied during aging at room temperature with or without skin or addition of $CaCl_{2}$. The alcohol insoluble solids(AIS) was gradually decreased by aging. The decreasing rate of AIS was less for those of unpeeled and $CaCl_{2}-added$ pickles. In pectic substances, HSP was a little decreased and HXSP was significantly increased and HWSP and total pectin was changed little. The $CaCl_{2}-added$ pickles showed higher HSP and lower HXSP than those of $CaCl_{2}-not$ added pickles. The hardness of unpeeled pickles was slightly higher than peeled pickles and of $CaCl_{2}-added$ pickles was higher than $CaCl_{2}-not$ added pickles and decreased generally during aging for all samples.

• Journal of the Korean Society of Food Culture
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• 제28권4호
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• pp.386-391
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• 2013

This study investigated the effects of freeze-dried sweet pumpkin powder on the baking of bread. Freeze-dried sweet pumpkin powder (0, 3, 6, 9, or 12%) was supplemented during the baking process and the bread volume, weight, specific volume, baking loss rate, texture, and sensory characteristics were measured. The results were following. Freeze-dried sweet pumpkin contained 4.88% water, 4.40% protein, and 4.02% ash. The L-values (brightness) of the bread were significantly lower as increasing amounts of sweet pumpkin powder were added (p<0.001). However, higher values for the a-value (redness) and b-value (yellowness) were observed (p<0.01 for both values). The volume and baking loss rate decreased when the sweet pumpkin powder was added. In contrast, the weight significantly increased as sweet pumpkin powder was added (p<0.01) and the intensity of dark brown color increased. The outer side of the bread was balanced overall, but the outer skin of the bread appeared darker as the amount of sweet pumpkin powder increased. The overall acceptability, hardness (p<0.001), elasticity (p<0.01), cohesiveness (p<0.01), gumminess (p<0.01), and brittleness (p<0.001) increased as sweet pumpkin powder increased as well. However, when sweet pumpkin powder was added at 12%, the overall acceptability value was fairly low. Sensory parameters, such as taste (p<0.001), color (p<0.001), and flavor (p<0.05) were observed when sweet pumpkin powder was used at 3% and these results were lower than the control. Overall acceptability (p<0.001) was best when sweet pumpkin powder was used at 9% and the texture was best when sweet pumpkin powder was used at 6%.

• Journal of Veterinary Clinics
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• 제22권2호
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• pp.157-159
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• 2005

Two-month old male Shih Tzu weighing 2.1 kg was presented with alopecia in black-haired areas of the skin. The hair loss had been present since five weeks of age. There was no history of pruritus on any part of the body. No other symptoms had been recognized. Physical examination found no abnormalities other than hair loss. Skin examination showed marked alopecia of black-haired area of the body. The white areas appeared to have hair growth of normal density and texture. Affected pigmented areas showed no evidence of skin lesions. Skin scraping and fungal culture were negative. Microscopic examination of plucked black hairs showed marked pigment clumping in the remnants of the follicles and were mainly in telogen phase. But white hairs were normal in various stages of hair growth. The diagnosis of black hair follicular dysplasia was made based on the history, alopecia of the pigmented areas, the confinement of abnormalities to dark areas, and the normal unpigmented areas.

• Journal of the Society of Cosmetic Scientists of Korea
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• 제36권2호
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• pp.99-103
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• 2010

Waxes, or long-chain hydrocarbons, may be obtained naturally from animals, vegetables, and mineral waxes, or may be synthesized. The oil-wax gels are widely applied to lots of cosmetics such as lipsticks. For example, the lipstick texture is strongly dependent on the glossiness of the oil-wax gels. Extensive research has been carried out to investigate the lattice structure of wax mixture in pure solvents (hydrocarbons) and defined mixtures. However, only a limited amount of work has been published on the lattice structure of wax matrixes in undefined mixtures. The objective of this study was to investigate the relationship between the lattice structure of ceresin wax and different wax mixtures and the glossiness of oil-wax gels. Recently visual factors such as the glossiness of skin are generally known as the words to express the beauty. The mechanism of glossiness has been suggested to understand the changes that occur in the lattice structure of the wax matrixes when they are forming gels and also the effects of the nature of solvent. The present work investigates the lattice structure of the wax matrixes and glossiness of oil-wax gels obtained from ceresin and microcrystalline wax as well as of the gels formed by different waxes in solvent.

• Applied Biological Chemistry
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• 제39권5호
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Korean Journal of Food Science and Technology
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• 제51권3호
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• pp.243-247
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• 2019

Calendula (Calendula officinalis L.) petals are edible flowers which have been used as a decorative ingredient in dishes or as a medicinal food. In this study, the anti-skin aging potential of calendula petals was investigated. Additionally, the texture was softened by non-enzymatic methods to broaden their application as a food or cosmetic agent. Treatment of calendula prevented ultraviolet-induced matrix metalloproteinase-1 expression in skin cells. We investigated whether heating-based processing could soften calendula petals. The results from the punctual test demonstrated significant changes in the hardness of calendula petals depending on the pH, heating temperature, and time. Although there were minor differences among various processing conditions, the largest alteration in hardness was observed when the petals were softened by incubation at $80^{\circ}C$ and pH 2.3 for 120 min. Collectively, these results show that the application of proper processing conditions can soften calendula petals without using enzymes.