• Proceedings of the SCSK Conference
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• 2003.09a
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• pp.469-479
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• 2003

A novel branched wax has been developed for the control of the hardness of oil-wax gels. Using this wax, glossier application and smoother texture but tough lipstick can be obtained. Oil-wax gels are oily solids composed of liquid and crystalline solid oils (waxes). They are widely used in various cosmetic products, especially lipsticks. The control of gel hardness is one of the most important techniques in improvement of the lipstick quality. Addition of small amounts of commercial branched paraffin wax (e.g. microcrystalline wax, b-PW) to n-paraffin wax (n-PW) has been commonly used to increase gel hardness. However, gel hardness is very sensitive to the quantity of b-PW and the gel obtained is not always hard enough for practical use. In this study we examined the relationship between the gel hardness and the properties of the wax crystal in the gel. We have found that, when b-PW is added to n-PW, the wax crystal size becomes smaller (hardening the gels) and its crystallinity is decreased (softening the gels) simultaneously. Considering this result, we have developed a novel branched wax, Bis(polyethylenyl)- tetramethyldisiloxane (named ESE). ESE molecules are composed of a central tetramethyldisiloxane unit (branch unit) with polyethylene units at both ends. The central unit may suppress crystal growth while the ends are expected to prevent a decrease in wax crystallinity during crystallization. When ESE is added to n-PW, the wax crystal obtained becomes smaller without decreasing in crystallinity; consequently, the gel hardness is dramatically increased. By using ESE, the total amount of wax in a lipstick can be decreased by 30％ without spoiling the stick toughness, thereby achieving glossy application and smooth texture.

• Korean Journal of Applied Biomechanics
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• v.14 no.2
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• pp.85-103
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• 2004

This study was conducted to determine what effects would the midsole hardness of running shoes have on shoe flex angle and maximum propulsive force. Furthermore, the relationship between the shoes flex angle and maximum propulsive force was elucidated in order to provide basic data for developing running shoes to improve sports performances and prevent injuries. The subjects employed in the study were 10 college students majoring in physical education who did not have lower limbs injuries for the last one year and whose running pattern was rearfoot strike pattern of normal foot. The shoes used in this study had 3different hardness, shore A 40(soft), 50(medium) and 60(hard). The subjects were asked to run at a speed of $4{\pm}0.08m/sec$, and their movements were videotaped with 2 S-VHS video-cameras and measured with a force platform. And the following results were obtained after analyzing and comparing the variables. 1. Although the minimum angle of shoes flex angle was estimated to appear at SFA4, it appeared at SFA2 except in those shoes with the hardness of 40. 2. The minimum angle of shoes flex angle was $145.1^{\circ}$ with barefoot. Among the shoes with different hardness, it was the smallest when the hardness was 50 at $149.9^{\circ}$. The time to the minimum angle was 70.7% of the total ground contact time. 3. Maximum propulsive force according to midsole hardness was the largest when the hardness was 50 at $1913.9{\pm}184.3N$. There was a low correlation between maximum propulsive force and shoes flex angle.

• Journal of Pharmaceutical Investigation
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• v.2 no.2
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• pp.18-33
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• 1972

Pharmaceutical Study on the Compressed tablets. Hardness, Friability, Disintegration time and Coefficient of Variance of Compressed tablets. Soo Uck Kim, Sung Hoon seo and Hyun Woo Lee (Department of Pharmaceutics, College of Pharmacy, Kyung Hee University) In order to know Hardness, Friability, Disintegration time and Coefficient of variance of the pharmaceutical tablets the 135 tablets sampled from market were tested in the paper. The samples tested in this paper were as follows: Antipyretics and Analgetics 41 Stomach and Digestives 22 Antituberculars 19 Vitamins 12 Sulfa drugs 9 Others (Antihistaminics etc) 32 Total 135 The results of the investigation are shown in table 1-8, Fig 1-Fig 6. Mean values of Hardness, Friability, Disintegration time and Coefficient of variance in each pharmaceutical preparation are as follows. Antipyretics and Analgetics : Hardness(kg) = 5.83 Antipyretics and Analgetics : Friabil.(%) = 0.82 Antipyretics and Analgetics : Disint.t.(min) = 5.28' Antipyretics and Analgetics : Coeff. of V.(%) = 2.90 Stomach and Digestives : Hardness(kg) = 4.11 Stomach and Digestives : Friabil.(%) = 0.71 Stomach and Digestives : Disint.t.(min) = 3.43' Stomach and Digestives : Coeff. of V.(%) = 2.76 Antituberculars : Hardness(kg) = 4.78 Antituberculars : Friabil.(%) = 0.52 Antituberculars : Disint.t.(min) = 4.32' Antituberculars : Coeff. of V.(%) = 2.99 Vitamins : Hardness(kg) = 1.60 Vitamins : Friabil.(%) = 0.43 Vitamins : Disint.t.(min) = 4.10' Vitamins : Coeff. of V.(%) = 3.19 Sulfa drugs : Hardness(kg) = 4.77 Sulfa drugs : Friabil.(%) = 0.37 Sulfa drugs : Disint.t.(min) = 3.10' Sulfa drugs : Coeff. of V.(%) = 2.09 Others : Hardness(kg) = 2.40 Others : Friabil.(%) = 0.66 Others : Disint.t.(min) = 2.19' Others : Coeff. of V.(%) = 3.10 The following summeries might be shown; 1. Ranges of Hardness, Friability, Disintegration time and Coefficient of variance are respectively 1.6 to 5.38 kg, 0.37 to 0.82%, 2 minut 19 second to 5 minut 28 second and 2.09 to 3.10%. 2. According to the results, it could be indicated that higher Hardness shows lower Friability. 3. Against the general conception between Hardness and Disintegration time, higher Hardness shows lower Disintegration time. 4. It seems that higher mean weight shows lowcr Coefficient variance.

• Korean journal of food and cookery science
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• v.32 no.5
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• pp.531-540
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• 2016

Purpose: To improve the cooking quality of brown rice, newly inbred soft rice cultivars were investigated. Methods: The physicochemical properties of brown rice flour and water absorption patterns and cooking characteristics of brown rice grain were compared to Ilmi white and brown rice. Results: General composition and total dietary fiber contents of five rices were significantly different with higher ash, protein, and total dietary fiber contents in soft brown rice than white rice. The hardness of raw rice grain was higher in Ilmi brown rice than in soft brown rice. The water absorption increased rapidly in 30 min of white rice and in 4-6 h of brown rices. The apparent amylose content of soft brown rice was lower than that of Ilmi rice. The initial pasting temperature and all viscosities were significantly different, but the trend was not similar. The textural properties of hardness and roughness were higher, but adhesiveness, cohesiveness, and stickiness were lower in Ilmi brown rice than white and soft brown rices. In sensory preference test, not only textural properties, hardness, adhesiveness, cohesiveness, stickiness, and roughness, but also color, glossiness, and roasted flavor were higher in soft brown rices. Especially soft brown rice B showed the best cooking quality among all rices. Conclusion: The results of the study suggested that soft brown rice is developed for cooking with high nutritional and functional quality.

• Korean Journal of Human Ecology
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• v.5 no.1
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• pp.85-93
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• 2002

This study was conducted to examine the effects of chitosan on the changes in physicochemical characteristics and hardness during Kimchi fermentation. The Kimchi samples were stored for 8 days at $20{\pm}l^{\circ}C$. The results were as follows : The pH value was decreased in order of Kimchi treated with 0.05% of 5% chitosan solution(chitosan 0.05%), Kimchi treated with 0.025% of 5% chitosan solution(chitisan 0.025%), Kimchi treated with 0.01% of 5% chitosan solution(chitosan 0.01%) and control, and the total acidity was increased in the opposed order. Volatile acid was increased like the total acidity, it was decreased after 6 days during fermentation, reducing sugar contents of Kimchi samples were decreased gradually. The ascorbic acid contents of Kimchi were increased rapidly in the early stage of fermentation and decreased in the late stage. Properties of hardness of Kimchi measured instrumentally were higher in the Kimchi treated with chitosan than control throughout the fermentation period.

• Journal of the Korean institute of surface engineering
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• v.39 no.5
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• pp.235-239
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• 2006

The aluminum nitride(AlN) layer on Al7075 substrate has been formed through nitrogen ion implantation process. The implantation process was performed under the conditions : 100 keV energy, total ion dose up to $2{\times}10^{18}\;ions/cm^2$. XRD analysis showed that aluminum nitride layers were formed by nitrogen implantation. The formation of Aluminum nitride enhanced surface hardness up to 265HK(0.02 N) from 150HK(0.02 N) for the unimplanted specimen. Micro-Knoop hardness test showed that wear resistance was improved about 2 times for nitrogen implanted specimens above $5\;{\times}\;10^{17}\;ions/cm^2$. The friction coefficient was measured by Ball-on-disc type wear tester and was decreased to 1/3 with increasing total nitrogen ion dose up to $1\;{\times}\;10^{18}ions/cm^2$. The enhancement of mechanical properties was observed to be closely associated with AlN formation. AES analysis showed that the maximum concentration of nitrogen increased as ion dose increased until $5\;{\times}\;10^{17}\;ions/cm^2$.

• Culinary science and hospitality research
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• v.23 no.7
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• pp.88-96
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• 2017

This study investigated the quality characteristics of cookies containing laver powder, which is well known for its various functions and biological activity. This study assessed the quality characteristics of cookies containing various concentrations (0, 2, 4, 6 and 8%) of laver powder(LP). To analyze quality characteristics, pH of dough, moisture content, color, hardness, and sensory properties were measured. Qualities, such as pH, brightness, and redness and yellowness and hardness decreased significantly (p<0.001). The total flavonoid and total polyphenol and ABTS radical scavenging activity were proportionally increased with increasing the level of laver powder added in cookies(p<0.001). The antioxidant activity measured by total flavonoid and total polyphenol activities was significantly higher than control and increased proportionally to the laver powder. The result of sensory test shows that sample group adding 2% of laver powder achieved the highest. Based on the above results, this study suggests that the addition of 2% laver powder may be the best substitution ratio for cookies of the improvement of sensory preference and antioxidant. This study exhibited both the functional and health based benefits of laver when it is added to cookies and confirmed the development feasibility of laver cookies considering consumer satisfaction.

• The Korean Journal of Food And Nutrition
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• v.34 no.3
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• pp.302-309
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• 2021

This study examined the quality characteristics of yanggaeng with rice germ; it was incorporated into yanggaeng at different levels (containing 5% rice germ, 10% rice germ, 15% rice germ, and 20% rice germ) based on the total weight of red bean extracts. For analyzing the quality characteristics of yanggaeng, moisture content, hardness, color, antioxidant activity, total polyphenol content, reducing sugar, and vitamin E were determined. There was no significant difference in the moisture content and hardness except in the control. For color, lightness and yellowness of yanggaeng increased as the concentration of the powder was increased, whereas there was no significant difference in redness. As the rice germ powder was increased, total polyphenol content and antioxidant activity increased significantly, whereas reducing sugar decreased. Especially, total vitamin E, including isomers, increased as the concentration of the powder increased from 0.41 mg/100 g to 4.03 mg/100 g. Therefore, it could be possible to develop processed products with functional snack for yanggaeng prepared by adding 10% rice germ.

• Korean Journal of Food Science and Technology
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• v.53 no.5
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• pp.613-618
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• 2021

The quality characteristics of jelly-containing vinegar drinks were divided into three stages in this study. The jelly, which differs from the contents of the vinegar drink, sharply decreased the pH. After sterilization, hardness was significantly decreased, and the formulation was not maintained, which was considered the effect of low pH and high total acidity of vinegar drinks. Different experiments confirmed that pH and sterilization heating conditions were the major quality variables for gelation as both sodium citrate content and jelly hardness were correlated before and after sterilization. The hardness of the jelly, which differs in gel content, correlated with the increase in gelation content both before and after sterilization. Therefore, considering the spout jelly of a vinegar drink, pH of 3.5-3.7 and a content of glucomannan and caragenane mixed gel were considered appropriate to match the product's sensory properties.

• Journal of Environmental Science International
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• v.8 no.5
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• pp.601-605
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• 1999

This study has been performed to evaluate mineral water quality by using four parameters [Mg]/[Ca], [Na]/[K], [Mg]+[Ca]/[Na]+[K] and total hardness(as CaCO3 mg/ℓ). The four parameters has been ploted in a general scale and logarithmic scale, respectively. The method of general scale is not applicable for evaluation on several parameters. Therefore, the logarithmic scale is applied instead to settle the problem. The evaluation of the water quality is based on standard sample S, and the results of the 6 domestics and 5 overseas sample evaluation are as follow. At present, evaluation of the water quality on the mineral water can be done by using four parameters calculated from only cation concentration printed on the bottle's marking.