• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.159-165
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• 2004

This study described about method that forms liquid crystal gel (LCG) by main ingredient with hydrogenated lechin (HL) in O/W emulsion system. Result of stability test is as following with most suitable LCG's composition. Composition of LCG is as following, to form liquid crystal, an emulsifier used 4.0wt% of cetostearyl alcohol (CA) by 4.0wt% of HL as a booster. Moisturizers contained 2wt% of glycerin and 3.0wt% of 1,3-butylene glycol (1,3-BG). Suitable emollients used 3.0wt% of cyclomethicone, 3.0wt% of isononyl isononanoate (ININ), 3.0wt% of cerpric/carprylic triglycerides (CCTG), 3.0wt% of macademia nut oil (MNO) in liquid crystal gel formation. On optimum conditions of LCG formation, the pHs were formed all well under acidity or alkalinity conditions (pH=4.0-11.0). Considering safety of skin, pH was the most suitable 6.0${\pm}$1.0 ranges. The stable hardness of LCG formation appeared best in 32 dyne/$\textrm{cm}^2$. Particle of LCG is forming size of 1-20$\mu\textrm{m}$ range, and confirmed that the most excellent LCG is formed in 1-6$\mu\textrm{m}$ range. According to result that observe shape of LCG with optical or polarization microscope, LCG could was formed, and confirmed that is forming multi -layer lamellar type structure around the LCG. Moisturizing effect measured clinical test about 20 volunteers. As a result, moisturizing effect of LCG compares to placebo cream was increased 36.6%. This could predicted that polyol group is appeared the actual state because is adsorbed much to round liquid crystal droplets to multi-lamellar layer's hydrophilic group. It could predicted that polyol group is vast quantity present phase that appear mixed because is adsorbed to round liquid crystal to multi-lamellar layer's hydrophilic group. This LCG formation theory may contribute greatly in cosmetics and pharmacy industry development.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.6
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• pp.1026-1038
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• 1995

Although aloe lost a lot of its previous popularity in modern clinical uses as medicine numerous scientific researches still have claimed the beneficial properties(curing and general tonic effect) of aloe gel. Whereas considerable contradictory reports have helped to confuse the aloe gel issue and continually aroused controversy about aloe gel efficacy. However health food, cosmetic and medicinal products made from aloe gel are widely available in the world market especially in U.S.A. so the growing of Aloe plant and the processing of A. vera gel have become big industries in some countries. In some previous papers the salicylic acid, one of the common trace gel components, was thought to have an analgetic and antinflammatory effect. Large amount of Mg ion in the gel was suggested to act as anesthetic, Mg-lactate as antihistamic, and Aloctin A(a glycoprotein) as wound healer by promoting the cell growth. The carboxypeptidase and bradykinase activity in the gel were proposed to have the pain relieving and antiinflammatory effect. But any of thes etheories concerining the physiological action of the trace gel components has not been demonstrated by modern pharmacology, and failed to be supported by clinical research. It was suggested by some research workers that trace amount of anthraquinone compounds in the gel play an important role to act as false substrate inhibitors for PG and TX production(antiprostanoid effect), by which, they believed, inflammation, burn and frostbite, and infected wound could be healed. This hypothesis has not been substantiated. Butthe suggested antimicrobial action, antidiabetic, and antidotic effect of aloe gel are likely to be attributed to the trace anthraquinone compounds. In a lot of recent experimental reports it has been claimed that aloe gel polysaccharides(acetylglucomannan, acetylmannan, and glycoprotein) have the antimicrobial, antinflammatory, antitumour, and infected wound healing effect by immunoenhancement. It is hoped that these effects will be soon documented in clinical studies, then the controversy on aloe gel beneficial effect will cease. In the 30 days subchronic toxicity test the lowest observed adverse effect level of acemannan(acetylmannan) on dog was 5.0 mg/kg, IP. But the aloe gel is generally agreed to be harmless and non toxic even for the internal use such as health food. In the case of idiosynrasy one must keep the delayed type hypersensitivity reaction of aloe gel in mind. In conclusion it seem to be impossible to simply refuse a lot of evidences made by research workers who have claimed aloe gel's beneficial effects and to deny the fact that there had been long therapeutic histories of Aloe plants.

• Journal of Food Hygiene and Safety
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• v.32 no.6
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• pp.507-512
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• 2017

There has been increasing concern regarding misuse of disinfectants and sanitizers such as ethanol, sodium hypochlorite, and hydrogen peroxide for food contact surfaces in the food industry. Examining the efficacy of the concentration of currently used disinfectants and sanitizers is urgently required in the Korean society. This study aimed to develop predictive reduction models for Escherichia coli and Staphylococcus aureus in suspension, as a function of $ClO_2$ (chlorine dioxide) and contact time using response surface methodology. E. coli ATCC 10536 and S. aureus ATCC 6538 (initial inoculum, 8-9 log CFU/mL) in tryptic soy broth were treated with different concentrations of $ClO_2$ (5, 20, and 35 ppm) for different contact times (1, 3, and 5 min) following a central composite design. The polynomial reduction models for $ClO_2$ on E. coli and S. aureus were developed under the clean condition. E. coli reduction by 35 ppm $ClO_2$ for 1, 3, and 5 min was 2.49, 2.70, and 3.65 log CFU/mL, respectively. Also, S. aureus reduction by 35 ppm $ClO_2$ for 1, 3, and 5 min was 4.59, 5.25, and 5.81 log CFU/mL, respectively. The predictive response polynomial models developed were $R=0.43231-0.056492^*X_1-0.097771^*X_2+9.24167E-003^*X_1^*X_2+3.06333E-003^*X_1{^2}$ ($R^2=0.98$) on E. coli and $R=1.10542-0.20896^*X_1-0.046062^*X_2+8.30000E-003^*X_1^*X_2+8.73300E-003^*X_1{^2}$ ($R^2=0.99$) on S. aureus, where R was the bacterial reduction (log CFU/mL), $X_1$ was the concentration and $X_2$ was the contact time. Our predictive reduction models should be validated in developing the optimal concentration and contact time of $ClO_2$ for inhibiting E. coli and S. aureus on food contact surfaces.

• Journal of Climate Change Research
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• v.2 no.4
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• pp.297-307
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• 2011

This study investigates relation of food safety incidents with climate. Therefore food safety incidents and climate data during 1999 to 2009 have been analyzed. In situ observations of monthly mean temperature, maximum temperature, minimum temperature, precipitation, and relative humidity in 60 observation stations of Korean Meteorological Administration (KMA) have been used in this study. Food safety incidents data have been constructed by searching media reports following Park's method (2009) during the same period. According to the Park's method, 729 events were collected. To analyze its relations, food safety incidents data have been classified into chemical, biological, and physical hazards. Pearson product-moment correlation coefficients have been applied to analyze the relations. The correlation of food safety incidents has negative one with precipitation (-0.48), and positive one with minimum temperature(0.45). Precipitation has been correlated with biological and physical hazards more than chemical hazard. Temperatures (mean temperature, maximum temperature, and minimum temperature) have been correlated closely with chemical hazard than others. Food safety incidents data has been interblended with human behavior factor through decision-making processes in food manufacturing, processing, and consumption phases of "farm-totable" food processing. Act in the preventing damage will be obvious if the hazard were apparent. Therefore abnormal condition could be more dangerous than that of apparent extreme events because apparent events or extreme events become one of alarm over hazards. Therefore, human behavior should be considered as one of the important factors for analysis of food safety incidents. The result of this study can be used as a better case study for food safety researches related to climate change.