• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.1
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• pp.43-50
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• 2008

Ceramides, a constituent of stratum corneum lipids, play a crucial role in the formation and maintenance of the epidermal permeability barrier. As in many other skin disorders, atopic dermatitis and psoriasis show decrease and transformation of the ceramides. The application of ceramide has been demonstrated to be efficient in the repair of these skin disorders. Nevertheless, natural ceramides are still too expensive and small in quantity to be used as a cosmetic ingredient. Although a lot of pseudo-ceramides have been developed and on the market until now, those pseudo-ceramides did not fully meet the consumer's needs, therefore, there is still a demand for a novel pseudo-ceramides. We synthesized a novel pseudo-ceramide BPC-16 from 2-(2-amino-ethylamino)-ethanol(AEEA), which was characterized by structures having both amide bonds and hydroxyl groups as hydrophilic units, as well as two long alkyl chains. We formulated emulsion with BPC-16, cholesterol, stearic acid, and other components to make an emulsion. These emulsion showed a typical optical anisotropy on cross-polarized microscopy. This 'Maltese cross' appearance is a characteristic figure observed in concentric lamellar emulsion under cross-polarized microscopy. In cytotoxicity assay using MTT in monolayer and three dimension(3D) cell culture, a BPC-16 showed only negligible cytotoxicity up to the effective concentration for barrier repair and moisturization(less than 10 mM). In the measurement of TEWL, this BPC-16 showed significant recovery of water-retaining properties when it was topically applied to either SDS-induced dry skin or normal skin compared to that of base cream. This novel pseudo-ceramide BPC-16 showed as effective in skin barrier repair and moisturization as natural ceramides.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.20 no.3
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• pp.147-152
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• 2010

In this study, the artificial coarse aggregate was manufactured by using coal ash and low grade clay. The characteristics of a coal ash-clay system were investigated using XRD, XRF, TG-DTA, SEM and Dilatometer with various coal ash contents. The chemical compositions are the fly ash, bottom ash and clay, $Al_2O_3$ are 28.5 wt%, 32.4 wt% and 18.1 wt%, and $SiO_2$ are 33.0 wt%, 53.7 wt% and 68.4 wt% in weight ratio, respectively. The shrinkage of specimens started at around $850^{\circ}C$ and changed little up to $1100^{\circ}C$, but increased markedly at above $1100^{\circ}C$. The shrinkage rate is strongly related to the decarbonization amount of coal ash. At the sintering temperature $1150^{\circ}C$, it was found that quartz, mullite, anorthite and albite phase exist in all specimens. It was found that bottom-clay system specimen sintered at $1150^{\circ}C$ had a good compressive strength of 87.5 kg/$cm^2$, and the compressive strength of bottom-clay specimen was higher than that of fly-clay system specimen. The reusability of coal ash as a raw material in the process of shotcrete resources such as artifical coarse aggregate is highly expected.

• Economic and Environmental Geology
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• v.17 no.1
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• pp.17-34
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• 1984

The Ordovician limestone and dolomite was mineralized by the intrusion of quartz porphyry to form hydrothermal ore deposit along the fault shear zone, which trends $N30^{\circ}-40^{\circ}W$ dipping $60^{\circ}-70^{\circ}SW$. The primary manganese carbonates in the upper part of the deposit were oxidized to form supergene manganese ore deposits. The quartz porphyry is plotted mainly in granite region of the triangular diagram of normative composition. The granite phase contains more copper and lead, but less zinc, nickel and chromium than the granodiorite phase which occupies the northwestern part of the quartz porphyry. The content of copper, lead, zinc, nickel and chromium in the quartz porphyry is lower compared with the granitic rocks from the copper province in the Gyeongsang basin. But the granitic rocks from the lead-zinc province has lower content of copper and nickel than the quartz porphyry. The primary distribution pattern of trace elements in the country rock of limestone and dolomite has close relation with the hydrothermal mineralization, showing anomalous or high content near the fault shear zone. The secondary distribution pattern of trace elements in soils shows close relation with the solubility of the carbonates of the elements under weathering condition.

• Journal of the Korea Institute of Building Construction
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• v.23 no.6
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• pp.663-671
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• 2023

This research experimentally evaluated the recyclability of four varieties of lignocellulosic fly ash(FA), a by-product from three power plants employing lignocellulosic biomass(Bio-SRF, wood pellets) as a fuel source. Comprehensive analyses were conducted on FA, encompassing both physical parameters (particle shape, size distribution, fineness, and density) and chemical properties(chemical composition and heavy metal content). Mortar test specimens, with FA mixing ratios ranging from 5 to 20%, were produced in compliance with KS L 5405 standards, and their flow and compressive strength were subsequently measured. The test results indicated that the four types of FA exhibited particle sizes approximately between 20~30㎛, densities around 2.3~2.5g/cm³, and a fineness range of 2,600~4,900cm²/g. The FA comprised approximately 50~90% of components such as SiO₂, Al₂O₃, Fe₂O₃, and CaO, displaying characteristics akin to type-II and type-III FA of KS L 5405 standards, albeit with differences in chlorine and SiO₂ content. From the mortar tests, it was observed that the compressive strength of the mortar ranged between 34~47MPa when the pellet combustion FA was mixed in proportions of 5~20%. FA, produced exclusively from the combustion of 100% lignocellulosic fuel, is assessed to possess high recyclability potential as a substitute for conventional admixtures.

• Korean Journal of Food Science and Technology
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• v.9 no.4
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• pp.245-250
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• 1977

Experiment were conducted to find out the effective drying method of citrus peel produced in Korea by varying the temperature of hot air, surface area of peels, peels from several citrus varieties and physicochemical treatment of the peel. 1. About $3{\sim}6\;days$ were required to reduce the moisture level of the peel from 70%(wet basis) to 20% at room temperature without forced convection. 2. Drying was speeded up until the temperature of hot air reached $60^{\circ}C$. Beyond that no significant increase in drying rate was observed. About 50 minutes were needed to reduce the moisture level (dry basis) to below 10% at $60^{\circ}C$ by forced convection 3. When the peel surface area was increased twice by cutting the peel into 256 fractions, the overall drying time (the time required to reduce the moisture level to 10%, dry basis) was shortened to 15 minutes from 50 mintes of the original peel. 4. No significant difference in drying rate was observed among the peels from several citrus varieties except Shaddock jabon and Citrus ponki tanaka, which dried more slowly than others. 5. Treatment of $Ca(OH)_2$ and the pressing of the peel before drying were effective in drying only when the initial moisture content was substantially higher.

• Microbiology and Biotechnology Letters
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• v.38 no.2
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• pp.177-182
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• 2010

The goal of this study was to characterize the quality and physiological functionality of some traditional rice wines in Chungnam province, Korea. Non-sterilized and commercial sterilized traditional rice wines from five traditional rice wine factories of Chungnam province were collected and investigated for nutritional components, noxious compounds and physiological functionality. Ethanol content ranged from 16.1~18.3% and pH ranged from 3.27~4.76, and they also contained 0.15% to 0.55% of total acid. All traditional rice wines contained 10.15~139.9 mg% of amino nitrogen and 2.5~25.7% of total sugar. Among organic acids, lactic acid was contained 7.4~29.6 mg%, and succinic acid and propionic acid was also contained 0.2~2.7 mg% and 0.7~8.3 mg%, respectively. Antihypertensive angiotensin I-converting enzyme inhibitory activity were showed 37.0~86.0% in all rice wines, however, fibrinolytic activity, antioxidant activity, SOD-like activity and acetylcholinesterase inhibitory activity were low or not detected.

• Journal of Food Hygiene and Safety
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• v.25 no.4
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• pp.303-309
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• 2010

This study was planned to monitor the change in the content of sulfur dioxide during the drying process of fresh vegetables. The analysis of sulfur dioxide was conducted by the Optimized Monier-Williams Method based on the Korea Food Code. The samples were kinds of vegetables which consisted of naturally-originated sulfur compounds (green onion, onion, cabbage, garlic, radish leaves, radish). Fresh vegetables (n = 182) and dried vegetables (n = 41) purchased from different local areas were investigated for the content of sulfur dioxide. The fresh vegetables were dried at 50~$60^{\circ}C$ using hot-air dryer. The moisture contents of dried samples were adjusted to keep 10 percents. The contents of sulfur dioxide in self-dried vegetables were 104.6 mg/kg in green onion, 75.4 mg/kg in onion, 129.1 mg/kg in cabbage, 197.6 mg/kg in garlic, 23.0 mg/kg in radish leaves and 52.5 mg/kg in radish, respectively. The increase of sulfur dioxide content according to the moisture content reduction was different from the expected. It means that the contents of sulfur dioxide can be altered by other factors except moisture contents. This results can be utilized as materials for the safe management of sulfites of dried vegetables.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.153-153
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• 2003

우리나라와 일본에서 특유의 향미로 인해 오래 전부턴 조미식품으로 애용되었던 참기름은 최근 토코페롤과 세사몰류 항산화 성분의 인체 기능성으로 인해 유지시장에 서 더욱 증가일로에 있다. 지금까지 좋은 향미와 품질을 지닌 참기름을 얻기 위해 참깨의 roasting조건에 대한 많은 연구가 이루어져 왔으나, 가공 전처리인 이물질 제거를 위한 수세 작업 및 탈수 작업에 관한 연구는 아직까지 없었다. 따라서, 본 연구에서는 이물질을 제거하는 수세 작업을 한 후 수분의 제거 정도 즉, 참깨가 roasting 과정으로 들어가기 직전의 수분 함량이 참기름의 제조와 품질에 미치는 영향을 알아보고자 하였다. 시료 350g을 수세 후 24 hr, 48 hr, 120 hr 실온에서 송풍 건조를 시켜 참깨 자체의 수분 함량을 각각 17.14%, 11.78%, 6.08%로 조절하여 착유하였다. 수분함량이 다른 세 군 시료를 각기 24$0^{\circ}C$, 26$0^{\circ}C$, 28$0^{\circ}C$에서 20분간 roasting하여 착유된 참기름에 대해 이화학적 품질 특성을 알기 위해 seed와 oil의 색도, 산가, 과산화물가, TBA가, 점도와 굴절률을 측정하였다. 또한, sample single test(5점 척도)를 이용한 관능검사를 행하여 benny, nutty, burnt flavor 및 전체적 만족도와 향의 강도 항목을 조사한 후 상관분석을 실시하였다. roasted sesame seed와 oil에 대해 색도를 측정하고 분산 분석을 실시한 결과, 참깨의 색도 중 L＊가 R-suare=1로서 전체 자료가 모형을 잘 설명해줌을 의미하는데, 고수분 시료일수록 whiteness가 높게 나왔고(60이상), 고온일수록 미미한 감소가 나타났다. 이것은 수분함량이 시료의 건화속도에 요인자로 작용함을 말해준다. oil의 L＊도 마찬가지 경향을 보이나 고수분 시료구의 경우(40 이상), 타 시료구(20이하)에 비해 백색도가 높은 것을 볼 수 있어 볶음에 더 많은 시간을 투자해야 함을 보여주었다. 그러나 a＊와b＊는 시료구간 뚜렷한 차이는 보이지 않았다. 참기름에 대하여 화학적 품질 평가로 산가는 수분함량 시료구별로 1.204, 3.28, 1.862가 측정되었고, 과산화물가는 0.493, 0.169, 0.315가 기록되었고, TBA가 또한 13.45, 10.27, 11.73로서 시료의 수분 함량과 상관없이 초기 산패 경향은 거의 없는 것으로 나타났다. 참기름의 물리적 품질요소로서 점도는 평균 85.57 cS, 굴절률은 평균 1.471로서 시험구간 이화학적 차이는 없는 것으로 드러났다. 관능검사결과의 상관분석에서는 beany와 burnt flavor간에 -0.9975(p＜0.05)의 음상관을, nutty flavor와 전체favor간에 0.99662의 양상관(p$\leq$0.05)을 보였고, burnt와 향의 strength, 전체 favor와 nutty flavor간에도 상관성이 높았다. strength와 nutty 항목간에도 0.982의 높은 상관을 보였으나 전체 favor와 burnt 항목간에는 높은 음상관(-0.9862)을 보였다. 고수분 함량의 시료는 28$0^{\circ}C$의 고온 처리시 외에는 향미가 좋지 못한 것으로 나타났고, 수분량이 적은 실험구는 고온일수록 향과 고소함은 강해지나 수분 보유량이 적어 타 실험구에 비해 탄내가 많이 발생하였다. 향미 만족도는 중간 수분량, 26$0^{\circ}C$ 볶음 처리구가 가장 컸다. 결론적으로 수분함량을 10~12%로 조절한 시료로 26$0^{\circ}C$~28$0^{\circ}C$에서 20분 이내로 roasting할 때가 좋은 참기름을 얻을 수 있을 것으로 사료된다.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.54 no.1
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• pp.61-79
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• 2009

This study is for incompatible element contents of Perilla frutescens and Sesamum indicum from the Keumsan: biotite granite, phyllite and shale areas. In the soils, high elements are shown in the granite and phyllite areas, and in the areas of the Perilla frutescens. Positive correlations are distinctive within the granite for the Perilla frutescens, but the shale for the Sesamum indicum. These relationships can be explained with relative propositions of minerals containing the incompatible element. In the plants, high elements are shown in the shale and the Sesamum indicum are high in the comparisons of the same soil types. The low parts are mainly high. Regardless of the soil types, the lower and upper parts, respectively, are high in the Y, Zr and Rb contents for the Perilla frutescens, but, Ta, Nb, Th and U contents for the Sesamum indicum. Positive correlations are distinctive within plants of the phyllite. Comparing with the soil types, all HFS and Cs contents of the LFS in the plants are low with differences of several to hundred times, but high in the Sr contents with differences of several times. In the comparisons between plants and soil types, Y, Zr, Hf, Ta, Nb, Rb, and Sr of the phyllite and Th, U, Ba and Cs of the shale for the Perilla frutescens as well as Y, Zr, Hf, Rb, Sr, Ba and Cs of the phyllite and Ta, Nb, Th and U of the shale for the Sesamum indicum are chemically similar to the soils. In the comparisons of the each parts for the plant types, differences with the soils are big in the granite.

• Korean Journal of Food Science and Technology
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• v.4 no.3
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• pp.187-193
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• 1972

In this study, the physical and chemical properties of 7 kinds of Korean domestic margarines and 4 kinds of bakery margarines were analyzed and compared with each other samples. The results are summarized as follows: 1) The average moisture content of domestic margarines was 16.15% and that of bakery margarines was 16.89%. The average oil content of domestic margarines was 80.92% and bakery margarines had average 79.73% of oil content. 2) The acid value of fat and oils seperated from samples were below 1.0. The average melting point of domestic and bakery margarines were $34.9^{\circ}C$ and $36.4^{\circ}C$, respectively. The average saponification value of the domestic margarines was 160.8 and that of bakery was 177.3. The average iodine value were 76.4 and 67.5 each of the domestic and bakery margarines. 3) All the samples contained greater percentage of oleic and palmitic acid than the other fatty acids. Contents of the fatty acids below $C_{12}$ and the unsaturated fatty acids were significantly found in domestic margarines whereas those of more than $C_{20}$ were evident in bakery margarines. 4) At $20^{\circ}C$, domestic margarines showed 150-300 hardness index, while bakery margarines showed less than 200. 5) At $10^{\circ}C$, majority of the domestic margarines showed about $32{\sim}40$ of solid fat index and generally, bakery margarines had higher solid fat index than domestic margarines. 6) At $20^{\circ}C$, $3{\sim}4% of oil-off value was most commonly found (43% of all samples). 7) Creaming value of all the samples showed rapid increase in 10 minutes. After 20 minutes, it showed steady increase in both of the domestic and bakery margarines. After 40 minutes, the steady decrease continued in the case of bakery margarines while this was not evident in the case of domestic margarines.