• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
• /
• v.18 no.1_2
• /
• pp.33-38
• /
• 2012

Modified atmosphere packaging (MAP) was applied to steamed bread added with black rice in 10%. In terms of storage stability, the steamed bread was found to be susceptible to microbial spoilage and could be helped in its preservation and shelf life extension by MAP. According to microbial and sensory quality criteria, the product shelf life was determined as < 5 days for air package, 5 days for 100% $N_2$ package, 8 days for package of 60% $CO_2$/40% $N_2$, and 15 days for 100% $CO_2$ package. Even though MAP condition with $CO_2$ inclusion was effective in extending the shelf life based on microbial quality, it did not affect the staling of the bread.

• Elastomers and Composites
• /
• v.36 no.3
• /
• pp.162-168
• /
• 2001

Low molecular weight polybutadiene (liquid BR) improves the filler dispersion in a silica-filled styrene-butadiene rubber (SBR) compound. In the present work, influence of molecular weight or the liquid BR on properties of a silica-filled SBR compound was studied. Minimum and maximum torques in the rheocurve for the compound containing the liquid BR with higher molecular weight (HLBR) are lower than those for the compound containing the liquid BR with lower one (LLBR) while the delta torques are nearly the same. Mooney scorch time of the compound containing HLBR is faster than that of the compound containing LLBR. Modulus or the compound containing HLBR is lower than that of the compound containing LLBR while tensile strength of the former is higher than that of the latter. The elongation at break of the former is also longer than that of the latter. Stability for the thermal aging at $90^{\circ}C$ for 3 days is less favorable for the former than for the latter.

• Korean Journal of Environmental Agriculture
• /
• v.42 no.3
• /
• pp.177-183
• /
• 2023

Rendering, is attracting attention as a technology that can stably and quickly process livestock carcasses. However, large amounts of livestock carcass solid residues are discharged in this process and limited methods are available for recycling them. In this study, rendered animal carcass solid residues were pyrolyzed to produce carbonized materials (350℃; RACR-C) and their chemical properties were investigated. Further, RACR-C were applied to cabbage cultivation for investigating their crop growth characteristics and soil improvement effects. RACR-C contained large amounts of fertilizer components such as nitrogen and phosphorus, and showed no toxic effects on the seedling growth of crops. The content of water-soluble nutrients released from RACR-C under the reaction time increased rapidly within 30 min, but was insignificant compared to the total content. Thus, most fertilizer components in RACR-C were not readily soluble in water. The optimal application amount for applying RACR-C to cabbage cultivation based on the changes in cabbage growth, inorganic content, and soil chemistry was 200 kg/10a. Overall, pyrolysis of solid residues after rendering livestock carcass to produce carbonized material as a soil improver is an effective method to recycle the waste discharged from the rendering process.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.49 no.3
• /
• pp.225-230
• /
• 2023

In this study, the porous structure inside the hair were observed using an optical microscope without damaging the hair, and the porosity inside the hair was quantitatively expressed using the results. Experiments were conducted on the effect of the decrease in density inside the hair on the bending and tensile properties of the hair, and experiments on endogenous and extrinsic factors were conducted to find out the causes of the decrease in density inside the hair. As for the endogenous factor, the porosity of gray hair, one of the representative symptoms of aging, was compared with normal hair. As for extrinsic factors, it was observed that the internal density of hair decreased by surfactant and heat, which are factors that can cause hair damage in daily life. In addition, we confirmed whether it is possible to increase the internal density and luster of the hair by using an amino acids and material that can prevent hair lipid predisposition.

• The Journal of Korean Medicine Ophthalmology and Otolaryngology and Dermatology
• /
• v.37 no.1
• /
• pp.17-28
• /
• 2024

Objectives : This study was conducted to reveal the scientific mechanism of the anti-skin aging activity of Kyung-Ok-Ko(KOK), which is highly useful as a Korean traditional medicine and functional food. Methods : The skin wrinkle and aging inhibitory activity of KOK was confirmed through in vitro experiments of human dermal fibroblast neonatal cell(HDFn) and in vivo of C. elegans, and hairless mouse(SKH-1). Results : The amount of the C-terminus of the collagen precursor in the HDFn cell culture medium treated with KOK using an enzymes-linked immunoassay kit. The group treated with KOK 200㎍/㎖ was a 28.3% increase of collagen precursor compared to the control group. KOK showed inhibitory activity of MMP-1 compared to the control group at a concentration of 200㎍/㎖. In addition, KOK 200㎍/㎖ showed significant inhibitory activity of thermal stress and an oxidative stress compared to the control group in C. elegans. Furthermore, KOK showed a concentration-dependent(100mg/kg and 500mg/kg) anti-wrinkle formation effect in UV-irradiated hairless mouse(SKH-1). Additionally, when KOK was administered to UV-irradiated hairless mice, an increase in procollagen -1 and -3 genes expression was observed, and mmp-1 and mmp-9 genes, which increase collagen decomposition, decreased with the administration of KOK. Conclusions : The skin aging inhibition mechanism of Kyung-Ok-Ko(KOK) is presumed to be achieved through suppressing thermal stress and oxidative stress, suppressing mmp-1 and mmp-9 genes, and increasing procollagen-1 and procollagen-3.

• Elastomers and Composites
• /
• v.22 no.3
• /
• pp.204-212
• /
• 1987

The purpose of this study is to investigate the reinforced effect between MGF treated silane coupling agents and rubber matrix under the configuration chemical bonds, also the effect of triazine thiol compounds. For this study, vulcanizates were prepared with fifteen different compounding formulas. Their vulcanization characteristics, physical properties were examined by means of the ODR(Oscillating Dist Rheometer), the tensile tester, the benzene swelling test. The results of this study obtained are as follows: 1. In the ODR test, the MA vulcanizate was the fastest one in terms of having reached to optimum cure time($t_{90}$) and, with the same formula, when MGF vulcanizates, the shortest optimum cure times has appeared. 2. The SA, SC vulcanizates were the best the other in the physical properties such as 100%modulus, 200%modulus, 300%modulus, tensile strength. The SB vulcanizate, with higher density of crosslinking than other vulcanizates. The vulcanizates, which were filled with MGF treated with silane coupling agents we were the higher density of crosslinking than vulcanizates filled with MGF only. 3. In aging properties, the silica vulcanizates appeared to be better than the other vulcanizates. The aging Properties of treated MGF vulcanizates were similar to the silica vulcanizates. The(CR+APS+silica) and(CR+APS+MCF) were easily crosslinked by exposure to the air, and the physical properties have been improved.

• Analytical Science and Technology
• /
• v.22 no.4
• /
• pp.285-292
• /
• 2009

It has been observed that, after long term storage, some ammunitions are misfired by tamping (combustionstopping) due to aging of the chemicals loaded in the ammunitions. Used in ammunitions are percussion powder which provides the initial energy, igniter which ignites the percussion powder, and a delay system that delays the combustion for a period of time. The percussion powder is loaded first, followed by the igniter and then the delay system, and the ammunitions explode by the energy being transferred in the same order. Tamping occurs by combustion-stopping of the igniter or insufficient energy transfer from the igniter to the delay system or the combustion-stopping of the delay system, which are suspected to be caused by low purity of the components, inappropriate mixing ratio, size distribution of particulate components, type of the binder, blending method, hydrolysis by the humidity penetrated during the long term storage, and chemical changes of the components by high temperature. Goal of this study is to find the causes of the combustion-stopping of the igniter and the delay system of the ammunitions after long term storage. In this study, a method was developed for testing of the combustion-stopping, and the size distributions of the particulate components were analyzed with field-flow fractionation (FFF), and then the mechanism of chemical change during long term storage was investigated by thermal analysis (differential scanning calorimetry), XRD (X-ray diffractometry), and XPS (X-ray photoelectron spectroscopy). For the ignition system, M (metal)-O (oxygen) and M-OH peaks were observed at the oxygen's 1s position in the XPS spectrum. It was also found by XRD that $Fe_3O_4$ was produced. Thus it can be concluded that the combustion-stopping is caused by reduction in energy due to oxidation of the igniter.

• Culinary science and hospitality research
• /
• v.9 no.4
• /
• pp.191-202
• /
• 2003

A growing interest in health has been leading to more interest in function of food rather than its taste and nutrition. Usually we think chemical-free or oriental food to be good for health. Yaksun is a food with herbal stuff, which reflects our desire for health and longevity and China's splendid food culture. It is based on the traditional medical thought of the Orient that both medicine and food have the same origin. Yaksun is a traditional functional or nourishing food with both nutritive and medicinal elements, which therefore provides such effects as epicurean pleasure, prevention of diseases and improvement of health. It is recorded that in China there was a dietitian in the royal court from the period of Seoju(B.C. 11∼7), who was responsible for supervising and controlling the health, nutrition and disease of an emperor. Therefore, herbal food has a very long history. Currently, there are many Yaksun stores in Japan and Taiwan as well as China, which are one of popular tourist destinations. Basically Yaksun follows the theory of the Oriental medicine. Yaksun is categorized into four(cold, cool, hot and warm) according to its temperature and into five basic tastes(bitter, sweet, pungent, salty and sour). Yaksun has the functions such as preventing diseases and aging improving internal organs, and healing diseases. In China many colleges of medicine have a department of Yaksun studies through which systematic researches have been being made since a long time ago. For Korea, the discipline of Yaksun studies is still at the beginning stage. To respond to a growing interest in health and prevent chronic adult diseases, it is required to develop a functional food by establishing a systematic theory of Yaksun and making more researches into it.

• Journal of Life Science
• /
• v.25 no.3
• /
• pp.263-268
• /
• 2015

Coelomocytes are specialized cells that continually and nonspecifically scavenge fluid from the body cavity through endocytosis in Caenorhabditis elegans. Our previous study revealed that coelmocytes were specifically required for dietary-restriction-induced longevity in C. elegans. In the present study, we examined the effect of coelomocyte ablation on the response to environmental stressors and reproduction in C. elegans. Coelomocytes were ablated using diphtheria toxin specifically expressed in coelomocytes. After exposing worms to 20 J/cm²/min of ultraviolet irradiation in vivo, the survival of the worms was monitored daily. To examine their response to heat stress, their survival after 10 h of 35℃ heat shock was measured. Oxidative stress was induced using paraquat, and the susceptibility to oxidative stress was compared between wild-type control and coelomocyte-ablated worms. The total number of progeny produced was counted, and the time-course distribution of the progeny was determined. The worms with ablated coelomocytes showed reduced resistance to ultraviolet irradiation, but the ablation of coelomocytes had no effect on their response to heat or oxidative stress. The number of progeny produced during the gravid period was significantly decreased in the coelomocyte-ablated worms. These findings suggest that coelomocytes specifically modulate the response to ultraviolet irradiation and are required for normal reproduction in C. elegans. The findings could contribute to understanding of the mechanisms underlying dietary-restriction-induced longevity.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.32 no.8
• /
• pp.1253-1261
• /
• 2003

This study was carried out to investigate the influences of hydrocolloids on suppression of retrogradation in the Korean rice cake. Hydrocolloids were influenced to the textural characteristics of the Korean rice cake. In particular arabic gum and carrageenan had the effect of suppressing the retrogradation. Cohesiveness of the Korean rice cake added with hydrocolloids was shown to be high compared to control in organoleptic characteristics. Hydrocolloids exhibited slightly effective in retarding surface color change of the Korean rice cake. Onset temperature of gelatinization in thermal characteristics showed somewhat low in case of addition of arabic gum into the Korean rice cake and was followed by carrageenan, guar gum, gelatin and locust bean gum in onset temperature of gelatinization order. All samples added with hydrocolloids had low values in change of melting enthalphy and their range was 12.8 ∼ 17.7 J/g. The Korean rice cake added with arabic gum was lowest in melting enthalphy. The recrystallinity of the Korean rice cake added with arabic gum was greatly low compared to rice cake without hydrocolloids. Melting spreadability of the Korean rice cake added with arabic gum or carrageenan was superior in thermal characteristics. The value of exponent of Avrami was 0.97 ∼ 1.12 in study of Avrami equation. In conclusion carrageenan and arabic gum would have a suppressive effect of retrogradation in the Korean rice cake.