• Journal of Integrative Natural Science
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• v.12 no.4
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• pp.116-121
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• 2019

This experiment is to evaluate the physical properties of the hydrogel lens with the addition of carbon-based nanomaterials, Graphene oxide and Carbon nanotube, and to confirm the improvement of strength. Hyaluronic acid, a hydrophilic substance, was used as an additive by using HEMA (2-hydroxyethyl methacrylate) and ethylene glycol dimethacrylate (EGDMA) as a base monomers. Graphene oxide and two types of Carbon nanotubes(Amide functionalized and Carboxilic acid functionalized) were added 0.1%, 0.3%, 0.5%, respectively, and the physical properties were analyzed by measuring water content, refractive index, breaking strength and SEM image. In the case of the sample added with each carbon nano material, the water content tended to increase for all three materials. The breaking strength tended to increase in Graphene oxide and Carbon nanotube; Carboxilic acid functionalized, but in the case of Carbon nanotube; amide fuctionalized, the breaking strength tended to decrease. However, Carbon nanotube; amide fuctionalized had the highest breaking strength among the three nano materials. Thus, the addition of certain carbon nanomaterials seems to be appropriate for improving the strength of hydrogel lenses.

• Structural Engineering and Mechanics
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• v.18 no.5
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• pp.591-607
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• 2004

The substance of the use of the derived non-linear creep constitutive equations under variable stress levels (see first part of the paper, Kmet 2004) is explained and the strategy of their application is outlined using the results of one-step creep tests of the steel spiral strand rope as an example. In order to investigate the creep strain increments of cables an experimental set-up was originally designed and a series of tests were carried out. Attention is turned to the individual main steps in the production and application procedure, i.e., to the one-step creep tests, definition of loading history, determination of the kernel functions, selection and definition of constitutive equation and to the comparison of the resulting values considering the product and the additive forms of the approximation of the kernel functions. To this purpose, the parametrical study is performed and the results are presented. The constitutive equations of non-linear creep of cable under variable stress history offer a strong tool for the real simulation of stochastic variable load history and prediction of realistic time-dependent response (current deflection and stress configuration) of structures with cable elements. By means of suitable stress combination and its gradual repeating various loads and times effects can be modelled.

• Journal of Environmental Science International
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• v.25 no.6
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• pp.757-766
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• 2016

MTBE and other gasoline additives contained in gasoline are known to be a refractory substance resistant to biodegradation. As a method of removing these substances, a research of method using native microbes of polluted soil was progressed and among these, bio-degradation possibility under aerobic condition was evaluated. All of the experiments were progressed based on batch experiment of lab scale and analyzed by GC-FID using HS-SPME technique. The result of bio-degradation experiment based on MTBE and other additives(ETBE, TAME) was observed below 1 mg/L, which initial concentration were 100 mg/L for each method. And through production of by-product and CO2, partial mineralization was confirmed. Degradation velocity of each additive was promptly represented in the order of TBA>ETBE>MTBE>TAME. Through this study, bio-degradation possibility of native microbes of oil polluted soil, MTBE and other gasoline additives was confirmed and it was considered that the result could be used for basic experiment data in removing oil pollutants of soil.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.6
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• pp.571-575
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• 2004

This study was conducted to investigate the effects of Glycyrrhizia uralensis water extract on the quality of Cheonggukjang(fermented soybean paste). Soybeans were soaked for 24 hrs, steamed for 1 hr at 121, mixed with G. uralensis extract(0, 1, 3 and 5%) and fermented for 54 hrs at 40 after inoculation of Bacillus lichenifomis. The amounts of viscous substance and reducing sugar, and pH of the products were increased when the G. uralensis extract was added. The color of the products was changed to dark yellow by the addition of G. uralensis extract. Ammonia odor and bitter taste decreased as the G. uralensis extract content increased. The products added with 5% of G. uralensis extract showed higher acceptability scores than the others. Results suggest that the water extract of G. uralensis could be used as an additive to improve the quality of Cheonggukjang.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.9
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• pp.1419-1425
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• 2004

This study was performed to examine in vitro antioxidative activities such as DPPH radical scavenging activity, reducing power and tyrosinase inhibitory effect of various solvent fractions from Chionanthus retusa leaves. Ethyl acetate fraction showed potent antioxidative activity and tyrosinase inhibitory effect. The active compound was isolated from the butanol fraction by silica gel column chromatography and MPLC. The isolated compound was luteolin-4'-O-glucoside determined by $^1H$, $^{13}C$-NMR and 2D NMR. Compared with several antioxidant compounds, luteolin-4'-O-glucoside exhibited effective DPPH radical scavenging activity and reducing power in a concentration dependent manner. Bioassay with pure luteolin-4'-O-glucoside showed a dose-independent inhibitory effect on L-DOPA oxidation by mushroom tyrosinase and its $IC_{50}$ values were established as 23.2 ${\mu}g/mL$. Therefore, we may suggest that luteolin-4'-O-glucoside can be used as a food additive possessing the potent antioxidative activity and skin-whitening cosmetic material.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.04a
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• pp.136-136
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• 2003

Calcium lactate has been known extending shelf-life of several lactic acid fermented foods through buffer action with lactic acid and binding of calcium and pectic polysaccharides in the tissue. But, the effects in kimchi during storage and distribution has not been observed. Calcium lactate is tasteless, nontoxic compounds commonly used in a number of food products. Recent observations have indicated the potential usefulness of calcium lactate as food additive which has anticariogenic-, antimicrobial-, anticalculus, anti- carcinogenic effects and enhancement of bone mineral density. In this work we determined the effects of calcium lactate(CaL)-treatment(0, 1, 2 and 3% against salted Chinese cabbage) on the pH, acidity, microbial counts, content of alcohol insoluble substance and calcium texture, color, scanning electron microscopic observation of kimchi tissue and sensory test during storage. pH of CaL treated kimchi were higher(3.78∼3.92) than that of control products(3.58). Total microbe(TM) of CaL treated kimchis were lower but ratio of lactic acid bacteria against TM was higher than those of control products, respectively. Calcium content of treated products were 3-5 times higher than control products. The hardness and crispy taste of treated products were remarkably higher than those of control products evaluated by SEM observation AIS analysis, sensory and textural analysis. Moreover, evaluation on the pH, acidity and sensory test showed the shelf-life of treated kimchi(CaL 2%) to be 25-30 days, which was 13-15 days longer than that of control products.

• Journal of Animal Science and Technology
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• v.55 no.6
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• pp.531-537
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• 2013

Vitamin E has been applied as a dietary supplement or post mortem to meat cuts to preserve meat quality and extend shelf life. This study was conducted to determine the effects of supplementation of the diet of Hanwoo steers with Economas $E^{(R)}$, a less expensive alternative to vitamin E, on meat quality preservation. To accomplish this, 36 Hanwoo steers were randomly allotted into three treatment groups ; no additive (control), Economas $E^{(R)}$(T1) and vitamin E (T2). Vitamin E and Economas $E^{(R)}$ were included in the diets at 500 mg/head and 200 mg/head, respectively, for 5 months. Evaluation of carcass performance parameters immediately after slaughter revealed no treatment effects (P>0.05). Samples collected from the loin area and stored at $4^{\circ}C$ for up to 9 days showed that T1 and T2 preserved pigment and lipid stability as indicated by significantly (P<0.05) higher CIE $L^*$ and lower CIE $a^*$ and CIE $b^*$ values and a less rapid increase in thiobarbituric acid reactive substance (TBARS) relative to the control. However, treatments had no effect (P>0.05) on cholesterol and fatty acid content in meat. Based on these findings, Economas $E^{(R)}$ provided at 200 mg/head is as effective as vitamin E applied at 500 mg/head at preserving Hanwoo meat quality over a 9 day storage period at $4^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.651-657
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• 1999

These experiments focused on processing low sugar fig jam having marketability by selected substitute for extracted and purified pectinesterase (PE), colorant for colour improvement, food additive to make texture better, and stabilizer for stable storage. Cherry tomato pulp as PE substitute to hydrolyze pectin substance in fig pulp into low-methoxyl pectin was most effective among used vegetables and fruits pulp. Carmacid-R among natural colorants for imprving colour, addition of 20% starch syrup as sugar substitute for texture and addition of $MULTIPHOSE^{TM}$ for red colour change control at cold storage were effective. The low sugar fig jam processed by using the above selected materials showed higher score than others (typical jam and orange PE low sugar fig jam) for colour in sensory evaluation and did no significant difference in taste, odor, texture and overall acceptability.

• Journal of Haehwa Medicine
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• v.4 no.2
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• pp.309-329
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• 1996

There are the Seven Effect of Drugs and unique processing methods in Chinese traditional medicine. The Seven Effects are single effrect(單行), additive effect(相加, 相須), synergic effect(上乘, 相使), antagonistic effect(相畏, 拮抗), inhibitory effect(相惡), neutralizing effect(相殺) and opposite effect(相反). We are interested in synergic effects of some drugs and components ; Addition of OLDENLANDIA DIFFUSA to Kilkyungtang combanation enhanced the cytotoxic activity of Kilkyungtang against A549 and B16-Fo eells by 20% and 50%, respectively. The Oldenlandia-added kilkyungtang also potentiated the cytotoxicities of mitomycine Cand 5-fluorouracil. ar-tunnerone. isolated from the root of Curcuma longa, potentiated the cytotoxic activity of sesquiphellandrene(isolated from the same root), aurapten(isolated from Aurantii semen)or cyclophosphamide by 10 times. The purpose of the processing(修治) of Chinese grugs is to remove unusable parts of plants and to eliminate toxicities as well as to produse new active components in drugs. On a occasion of study on the anthelmintic drugs against the chinese fluke(Clonorchis sinesis, (肝디스토마), we have observed that the processed mume fruit(鳥梅) possessed a very very potent clonorchicidal effect, while the methanol extract of the non-processed fruit inactive. The active component was isolated from the processed mume and identified as 5-hydroxymethylfurfuryl aldehyde. This substance dose not occur in the immature fruit and was found only in the processed one. Wehave heated the immature fruit in an oven at $90^{\circ}C$ for 52 hrs and found that the heated fruit eame clonorchidal. As demonstrated in these and other example cited in this presentation, the natural products chemistry is contributory to univeiling the drug effect ensued from the processing and the synergic effect of Oriental medical drug combinations, and to rationalization or modernization of the traditional medicine.

• Food Science and Preservation
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• v.17 no.6
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• pp.903-907
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• 2010

We isolated a calcium-binding substance from Smilacis rhizoma hot-water extract using ion exchange, normal phase HPLC, and gel filtration chromatography; fractions were analyzed for calcium-binding activity. Fractions (F6) with the highest calcium-binding activity from the resource Q coulmn were pooled and further purified on an $NH_2$ column. Two major peaks were separated and the fraction (F61) with the higher calcium-binding activity was then loaded onto a $Superdex^{TM}$ column. A single peak (F611) with calcium-binding activity was finally obtained. These results suggest that the isolated calcium-binding fraction could be used as a functional food additive, similar to a calcium supplement, in the food industry.