• Journal of the Korean Ceramic Society
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• v.39 no.2
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• pp.113-119
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• 2002

The effect of ultrasonic radiation is reported for silica-poly(ethylene glycol) system prepared without the solvent using sol-gel processing by varying various parameters such as ultrasonic irradiation time, PEG content and HCl/TEOS molar ratio. The property of sonogel is compared with classic gel which has been prepared with ethanol as a solvent by traditional sol-gel processing. SEM, BET, DTA-TGA, density and Vickers hardness measurements are carried out for analyzing the samples. The gelation time is found strongly dependent on radiation time, PEG content and pH value, and has been discussed on the basis of existing theories. The $SiO_2-10$ & 20 wt% PEG sonogel exhibited superior optical, physical and gel properties as compared to the classic gel, hence, found suitable for device applications. The ultrasonic radiation increased the density and surface area, and also reduced the pore size which is well supported by the shift in the peak of DTA curve. The DTA thermogram was found similar to that of pure silica gel.

• Preventive Nutrition and Food Science
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• v.16 no.4
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• pp.339-347
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• 2011

Flour and isolated starch from chickpea (desi type, 328S-8) were evaluated for their in vitro digestibility and physicochemical properties. The protein content, total starch content and apparent amylose content of chickpea flour and isolated starch were 22.2% and 0.6%, 45.8% and 91.5%, and 11.7% and 35.4%, respectively. Chickpea starch granules had an oval to round shape with a smooth surface. The X-ray diffraction pattern of chickpea starch was of the C-type and relative crystallinity was 24.6%. Chickpea starch had only a single endothermic transition (13.3 J/g) in the DSC thermogram, whereas chickpea flour showed two separate endothermic transitions corresponding to starch gelatinization (5.1 J/g) and disruption of the amylose-lipid complex (0.7 J/g). The chickpea flour had a significantly lower pasting viscosity without breakdown due to low starch content and interference of other components. The chickpea starch exhibited significant high setback in the viscogram. The average branch chain length, proportion of short branch chain (DP 6~12), and long branch chains (DP${\geq}$37) of isolated chickpea starch were 20.1, 20.9% and 9.2%, respectively. The rapidly digestible starch (RDS), slowly digestible starch (SDS) and resistant starch (RS) contents of chickpea flour and starch were 9.9% and 21.5%, 28.7% and 57.7%, and 7.1% and 9.3%, respectively. The expected glycemic index (eGI) of chickpea flour (39.5), based on the hydrolysis index, was substantially lower than that of isolated chickpea starch (69.2).

• The Journal of Korean Medicine
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• v.24 no.2
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• pp.19-31
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• 2003

Objectives : This study examined effects of kyeong points (經穴)' acupuncture of three hand yang collaterals (手三陽經) on the facial thermography in health subjects, because the kyeong point in Yang collaterals belongs to the characteristic of the five elements (五行)meaning fire (火). Methods : The volunteers who participating in this study rested for 20-30 min. atroom temperature (23-$25^{\circ}C$) before the examination and were informed to avoid smoking, drinking and use of any drugsfor the previous day. The thermography of the face was taken using Infra-Red Imaging System (IR 2000, MEDI-CORE Co., Korea) at time intervals of 15 minutes : at 15 min before, just before and after, 15 min after, 30 min after and 45 min after acupuncture stimulation. Acupuncture was applied to the left kyeong points (經穴)' of three hand yang collaterals (手三陽經) for 30 minutes. Results : The results showed that kyeong points (經穴)' acupuncture of three hand yang collaterals (手三陽經) decreased the temperature of all the areas of the facial surface comparing to those of the control group. Also, it was observed that the quantities of thermal changes following acupuncture of ST36 increased in the all ROIs (regions of interest) compared to those of the control group. Conclusions : Observing the thermography classified by ROI, it was clear that acupuncture of kyeong points (經穴) of three hand yang collaterals (手三陽經) could modulate thermogram of the facial area however, it is necessary to undertake more investigation supporting these results.

• Macromolecular Research
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• v.10 no.5
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• pp.259-265
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• 2002

The cure kinetics of blends of epoxy (DGEBA, diglycidyl ether of bisphenol A)/anhydride resin with polyamide copolymer, poly(dimmer acid-co-alkyl polyamine), were studied using differential scanning calorimetry (DSC) under isothermal condition. On increasing the amount of polyamide copolymer in the blends, the reaction rate was increased and the final cure conversion was decreased. Lower values of final cure conversions in the epoxy/(polyamide copolymer) blends indicate that polyamide hinders the cure reaction between the epoxy and the curing agent. The value of the reaction order, m, for the initial autocatalytic reaction was not affected by blending polyamide copolymer with epoxy resin, and the value was approximately 1.3, whereas the reaction order, n, for the general n-th order of reaction was increased by increasing the amount of polyamide copolymer in the blends, and the value increased from 1.6 to 4.0. A diffusion-controlled reaction was observed as the cure conversion increased and the rate equation was successfully analyzed by incorporating the diffusion control term for the epoxy/anhydride/(polyamide copolymer) blends. Complete miscibility was observed in the uncured blends of epoxy/(polyamide copolymer) up to 120 $^{\circ}C$, but phase separations occurred in the early stages of the curing process at higher temperatures than 120 "C. During the curing process, the cure reaction involving the functional group in polyamide copolymer was detected on a DSC thermogram.gram.

• Fashion & Textile Research Journal
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• v.7 no.1
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• pp.96-100
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• 2005

The bleaching is one of the worst factors which leads to the damage of the human hair. The cuticle of the human hair is injured by the alkali that is one of the chief ingredients of a bleaching agent. The alkali component of the bleaching solution chemically reacts with human hair, reducing the tenacity and dissolving the cuticle layer. The purpose of this study is to examine the effects of bleaching time and temperature on the physical properties and morphology. The results were as follows. 1. The stress-strain curves for human hair indicated the three distinct regions, such as Hookean region, Yield region and post-Yield region. The tenacity of hair is reduced gradually with an increase of bleaching time. Under these same conditions, elongation of the hair increased. 2. The greatest drop in tenacity for hair occured between $40^{\circ}C$ and $60^{\circ}C$ of bleaching temperature. 3. Compared with the virgin hair, bleached hair showed a slower rate of weight reduction in the TGA thermogram. The rate decreased gradually as the bleaching time and temperature increased. 4. As the bleaching conditions reached time and temperature extremes, the human hair cuticle became more damaged. The cuticle layers seemed to have dissolved, as seen in the SEM photographs.

• Journal of the Korean Society of Clothing and Textiles
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• v.32 no.1
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• pp.157-165
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• 2008

Transient thermal response of five types of underwear(cotton jersey, wool jersey, nylon jersey, cotton mesh and polyester mesh) for a protective coverall is evaluated using a sweating thermal manikin. Experimental protocol for transient thermal response of the sweating thermal manikin was also proposed. As results, it was found that steady state thermal response from sweating thermal manikin was not sensitive enough to evaluate thermal comfort of the experimental garments. However, when half time is used as an index of the heat flux change in transient thermal response, difference was found among underwear materials. Half time of cotton was the shortest and heat transfer of cotton was the fastest followed by polyester mesh, cotton jersey, nylon jersey and wool jersey. Dynamic thermal response of wool underwear was quite different from that of cotton underwear. Wool shows quite less heat flow at the initial stage, however, moisture permeability of wool was higher than cotton at the later stage. It was difficult to distinguish surface temperature difference visually using thermogram taken right before the completion of dry and wet test in steady state thermal response.

• Journal of Pharmaceutical Investigation
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• v.28 no.2
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• pp.109-113
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• 1998

This study is purposed to develop the sustained release and bioavailability of piracetam (PA). The use of alginate beads as a means to achieve sustained release of piracetam was evaluated in comparison with that of piracetam alone. In the PA-sodium alginate(SA) beads was confirmed by differential scanning calorimetry thermogram(DSC), indicating a relative shift of an endometric peak of PA to higher temperature. The changes in dissolution rates from PA-SA beads and PASA beads coated by chitosan(CHO) were significantly slower than that of intact PA. The release rate of PA-SA in the gastric fluid was markedly decreased compared with that in the intestinal fluid, suggesting that PA is mostly released in the intestinal fluid. However, the PA/SA ratio scarcely affected the release profile. The blood concentration- time curves of PA, PA-SA and PA-SA-CHO were obtained by oral administration to rats. $T_{max}$ of PA, PA-SA and PA-SA-CHO were 1, 10 and 6 hours, respectively. It was confirmed that the release of PA was prolonged by the formulation of PA-SA beads and PA-SA-CHO beads.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.902-909
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• 2007

Granular maize starch was treated with Thermus scotoductus 4-${\alpha}$-glucanotransferase (${\alpha}$-GTase), and its physicochemical properties were determined. The gelatinization and pasting temperatures of ${\alpha}$-GTase-modified starch were decreased by higher enzyme concentrations. ${\alpha}$-GTase treatment lowered the peak, setback, and [mal viscosity of the starch. At a higher level of enzyme treatment, the melting peak of the amylose-lipid complex was undetectable on the DSC thermogram. Also, ${\alpha}$-GTase-modified starch showed a slower retrogradation rate. The enzyme treatment changed the dynamic rheological properties of the starch, leading to decreases in its elastic (G') and viscous (G") moduli. ${\alpha}$-GTase-modified starch showed more liquid-like characteristics, whereas normal maize starch was more elastic and solid-like. Gel permeation chromatography of modified starch showed that amylose was degraded, and a low molecular-weight fraction with $M_w$ of $1.1{\times}10^5$ was produced. Branch chain-length (BCL) distribution of modified starch showed increases in BCL (DP>20), which could result from the glucans degraded from amylose molecules transferred to the branch chains of amylopectin by inter-/intra-molecular transglycosylation of ${\alpha}$-GTase. These new physicochemical functionalities of the modified starch produced by ${\alpha}$-GTase treatment are applicable to starch-based products in various industries.

• Food Science and Biotechnology
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• v.18 no.2
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• pp.330-335
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• 2009

The principal objective of this study was to investigate changes in ice dendrite size during the freezing of tuna, in order to formulate a mathematical model of ice dendrite size. The tuna was frozen via a uni-directional heat transfer. Thermogram analysis allowed us to determine the position of the freezing front versus time, which is referred to as the freezing front rate. The morphology of the ice dendrites was assessed via scanning electron microscopy after freeze-drying, and the retained pore size was measured as ice dendrites. We noted that the mean size of ice dendrites increased with the distance to the cooling plate; however, it decreased with reductions in the cooling rate and the cooling temperature. In addition, shorter durations of the freeze-drying process decreased the freezing front rate, resulting in a larger size of the ice dendrite pores that operate as water vapor sublimation channels. According to our results, we could derive a linear regression as an empirical mathematical model equation between the ice dendrite size and the inverse of the freezing front rate.

• Polymer(Korea)
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• v.24 no.5
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• pp.599-609
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• 2000

In order to improve the mechanical properties of unsaturated polyester (UPE) resins, the UPE resins with different glycol molar ratios were prepared. The effects of molar ratios of the UPE resins on the curing behaviors and mechanical properties were investigated. The microgel reaction mechanism was employed to characterize the system. It was found that the final conversion increased with increasing NPG molar ratios, and the conversion at the peak of differential scanning calorimetry (DSC) thermogram appeared to decrease with increasing NPG molar ratios. The flexural strength, tensile modulus, water resistance, and infiltration increased with increasing NPG content, but the tensile strength, tensile elongation, and flexural modulus decreased. Among the UPE resins prepared from the glycols with the molar ratios (PG/NPG) of 0.5/0.5, 0.25/0.75, those of laminated composites plates showed better mechanical properties.