• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.26-30
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• 1998

It was determined the effect of deodorizing temperature on forming amount and its composition of trans fatty acids by GLC in corn oil. Trans fatty acids were detected a trace amount at the low temperature deodorizing as 240~25$0^{\circ}C$, but it s amounts were showed to 0.30, 0.57, 0.64 and 0.81% at the high temperature deodorizing as 255~27$0^{\circ}C$, respectively. The isomerization phenomenon was remarkably in order that double bond number might to increase, tt, and ttt type were not detected nearly, that the ct, tc, cct and tcc type were detected to the large amount, respectively.

• Journal of the Korean Society of Clothing and Textiles
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• v.27 no.1
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• pp.60-66
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• 2003

This study shows the colorfastness, antibacterial activity, and deodorizing effect about cotton and silk fabrics dyed with Lithospermi Radix Extract. In the case of colorfastness, the light colorfastness showed the lowest grade, the other colorfastness was relatively good. However there are some differences according to fabrics and mordants. In the case of antibacterial activity to Staphylococcus aureus, the cotton fabrics had the most antibacterial effect at the dyed fabrics that had been mordanted SnC1$_2$ㆍ2$H_2O$, and the silk fabrics had the most antibacterial effect at the dyed fabrics that had been mordanted A1($CH_3$COO)$_3$. In the case of deodorizing effect, the cotton fabrics showed the most deodorizing effect at the dyed fabrics that had been mordanted SnC1$_2$ㆍ2$H_2O$, and the silk fabrics showed the comparatively high antibacterial effect at the dyed fabrics that had been mordanted both SnCl$_2$ㆍ2$H_2O$ and Al($CH_3$COO)$_3$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.6
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• pp.1301-1304
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• 2001

Deodorizing activity of polyphenol cxidase (PPO) extracted from apples was investigated by measuring the changes of methyl mercaptan as an indicator of halitosis in human mouths. In the studies of apple extracts on deodorizing activity, the deodorizing activity was increased with the amount of apple extracts. In the cases of adding PPO to the low molecular fraction of apple extracts, the deodorizing activities were increased with the amount of the law molecular fraction of apple extracts and the reaction time of the extracts with PPO. Deodorizing activities of PPO is thought that o-quinone as an intermidiate produced by an oxidative reaction of PPO during enzymatic browning reactions may react with methyl mercaptan to form a non-volatile and sulfur-containing compound .

• Textile Coloration and Finishing
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• v.15 no.3
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• pp.161-167
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• 2003

The preparations of deodorizing fibers using $TiO_2$ have been investigated. The fibers were coated with $TiO_2$ for the purpose of deodorizing by dipping fibers into the $TiO_2$ sol solutions and calcined at $450^\circ{C}$, $500^\circ{C}$ and $750^\circ{C}$ for 1 h after coating. The surface structure of the coated fibers was studied with XRD on the different preparation conditions of calcination temperatures. The deodorizing function of the prepared fibers was studied by the determination of the decomposing capability for $NH_3,\;CH_3SH\;and\;CH_3CHO$. The deodorant activity(D.A.) of these deodoriBing fibers was measured by chromogenic gas detector tubes. The deodorizing effect of the prepared fibers were shown to be similar for the three model compounds; 5wt% $TiO_2$ sol solution calcined at $450^\circ{C}$ < 5 wt% $TiO_2$ sol solution calcined at $500^\circ{C}$< 5 wt% TiO$_2$ sol solution calcined at $750^\circ{C}$.

• The Korean Journal of Food And Nutrition
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• v.11 no.3
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• pp.272-277
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• 1998

We carried out separation and guantitation of flavor components by GC about essential oils extracted from deodorized corn oil at the different deodorizing temperature. Flavor components were detected total 16 kinds included aldehydes of 8 kinds, major components were propane, pentane, hexanal etc. These major components content was about 70~75% of the total flavor components. According to rise of deodorizing temperature, both ethane and aldehydes of 8 kinds content were in proportion to increase, but propane, pentane, hexane, octan, pentyl furan content were decreased by contraries, respectively. On the other hand, total flavor component content was appeared the lowest level at 245$^{\circ}C$ treating group, aldehydes content was in proportion to increase according to rise of deodorizing temperature. These phenomenons consider that the undesirable reactions such as partial auto-oxidation, degradation, polymerization and hydrolysis etc. by effecting factors of stripping steam and vacuum degree. Conclusively, deodorizing temperature under high temperature was undesirable for the minimization of off-flavor materials.

• The Korean Journal of Food And Nutrition
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• v.11 no.1
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• pp.6-10
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• 1998

It was determined to effects on cold test(CT) and smoke point (SP) of deodorizing temperature(DT) in corn oil. Increase of DT was induced to decrease of CT in deodorized oil, which was against the winterized oil inleted. Especially, the decrease of CT in deodorized oil was sharply at more than 26$0^{\circ}C$, this phenomenon was supposed to according the increase of total saturation degree as well as SU2, S2U, and S3 type triglyceride content. On the other hand, SP was showed the highest value as 242$^{\circ}C$ at DT as 24$0^{\circ}C$, the value was decreased to 235~238$^{\circ}C$ at DT as 245~27$0^{\circ}C$. This phenomenon was appeared in inverse proportion to the acid value of sample oils. Accordingly, high temperature deodorizing proved to be a very undesirable effect between general physicochemical characteristics, fatty acid composition and CT, SP etc.

• The Journal of Internal Korean Medicine
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• v.28 no.2
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• pp.354-362
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• 2007

Objective : The aim of this study was to investigate the ability of Cheonggugamrosu. a gargling agent made from herb extracts, to decrease oral malodor in vitro and in clinical research. Methods : For in vitro experiment. samples were Garglin (over-the-counter mouthwash), CheonggugamrosuA and Cheonggugamrosu B. Deodorizing activity of each sample against methyl mercaptan were analyzed by gas chromatography (GC). In clinical examination. subjects were 73 students from the oriental medicine school of Kyunghee University. The concentration of VSC in oral cavity of each subject was measured by Halimeter and subjects were divided into 3 groups that would gargle for 30 seconds with normal saline. Garglin and CheonggugamrosuA. Subsequently, concentration of VSC was measured in same way immediately, 2 hours and 4 hours after gargling. Results : During in vitro experiment by GC, deodorizing activities were 46.77% with Garglin, 80.64% with Cheonggugamrosu A and 82.28% with Cheonggugamrosu B. In clinical examination, at 2 hours after gargling, the concentration of VSC in the Cheonggugamrosu A group was significantly lower than in the normal saline group, but not in the Garglin group. 4 hours after gargling, the concentration of VSC in both CheonggugamrosuA and Garglin wasn't significantly different from the one in the normal saline group. Conclusions : Cheonggugamrosuhad better and longer deodorizing effect than Garglin in this study. Because of the safety of herbal medicine and its efficaciousness, we can use Cheonggugamrosu as a clinical prescription.

• Journal of the Korean Society of Food Culture
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• v.12 no.2
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• pp.189-193
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• 1997

A study was conducted to investigate the effects of deodorizing temperature on physicochemical characteristics, fatty acid and triglyceride (TG) composition, and to estabilish the optimal deodorizing conditions in corn oil. Acid value (AV) of $240^{\circ}C$ treating group was showed 0.065 as the lowest level, the AV range was $0.08{\sim}0.09$ at $250{\sim}270^{\circ}C$. Lovibond total color was 24 as the lowest level, peroxide values (POV) were zero at $240{\sim}270^{\circ}C$ range. But POV was showed 0.42 meg/kg oil at $235^{\circ}C$, according to the optimal deodorizing temperature for the complete removal of peroxides was required more than $240^{\circ}C$. On the other hand, inclose of deodorizing temperature was conducted to the increase of saturated fatty acid content as myristic, palmitic, stearic and arachidic acid etc. Change of TG composition at treated group more than $250^{\circ}C$ was reliable, $S_3$ type TG was appeared. As a result, high temperature deodorizing was induced the undesirable influence at the physicochemical properties in deodorized corn oil.

• Journal of the Korean Society of Clothing and Textiles
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• v.25 no.3
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• pp.598-605
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• 2001

The study that has been conducted is the consideration of the durability of dye, antibacterial activity, and deodorizing effects of cotton and silk textiles dyed with a botanical dying material that has been used in various ways over the years as Korean diet and folk remedies, the pomegranate. 1. The results of the K/S value of dying according to the types of mordants of textiles dyed with pomegranate extract the following have been discovered: The increase of K/S value of dying of the silk textiles appear to be higher than that of the cotton textiles. Next, silk textiles that have been treated with FeSO$_4$.7$H_2O$ appear to be at the highest. 2. The results of the color change measurement show a difference of color can be noticed according to the types of mordant. As opposed to those textiles that had been only scured textiles, all of the dyed textiles appeared to turn yellow. 3. Textiles that had been treated with $K_2$Cr$_2$O(sub)7 recorded the highest durability according to the colorfastness to light results. In the case of the cotton textiles colorfastness to washing, all appeared to show exceptional results of 3rd class or higher, excluding the textiles that had been treated FeSO$_4$.7$H_2O$. However silk textiles recorded relatively low classes of below 3rd to 4th class. For the colorfastness to washing of pollution, the results for both the cotton and silk textiles were excellent at class 4-5. The results of colorfastness to perspiration, colorfastness to rubbing, and colorfastness to dry cleaning showed comparatively exceptional results of 3rd to 4th class or higher when it came to dyed textiles. 4. According to the measurements of antibiosis, dyed textiles that had been treated with SnCl$_2$.2$H_2O$ appeared to show an exceptional bacterium decrease of approximately 70%. 5. According to the deodorizing measurements, dyed silk textiles appeared to have a higher deodorizing effect than cotton textiles. As for cotton textiles, those that had been treated with FeSO$_4$.7$H_2O$ and in the case of dyed silk textiles those that had been treated SnCl$_2$.2$H_2O$ recorded the highest deodorizing effect.

• The Journal of Korean Medicine
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• v.31 no.4
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• pp.115-128
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• 2010

Objectives: The aim of this study was to investigate deodorizing effectsof medicinal herbs (Mume Fructus, Eriobotryae Folium, Acanthopanacis Cortex, Angelicae Dahuricae Radix) for development of a gargle solution. Methods: 1. The antimicrobial effects of medicinal herbs were evaluated with the minimal bactericidal concentration (MBC) and the change of the number of viable cells in the herb extracts(1%) for 48 hrs against P. gingivalis 2561 and Pr. intermedia ATCC 25611. 2. Deodorizing activity of each herb and Garglin $Mint^{(R)}$gainst methyl mercaptan were analyzed by gas chromatography (GC). 3. We used the malodor modeling of the salivary sediment system with a Halimeter. 4. In the preliminary clinical study, the baseline concentration of VSC in the oral cavity of each subject was measured by Halimeter. Subjects would gargle for 30 seconds with cysteine. After 4 minutes subjects would gargle for 30 seconds with Garglin and herb extracts (2%). Subsequently, concentration of VSC were measured at 0, 4, 8, 12 and 20 minutes. Results: 1. MBC of Mume Fructusfor P. gingivalis 2561 was determined to be <1% and MBCs of Eriobotryae Folium for P. gingivalis 2561 and Pr. intermedia ATCC 25611 were determined to be <2% and <1%, respectively. Mume Fructus (1%) completely suppressed the P. gingivalis cell viability from 5 hrs and Eriobotryae Folium (1%) completely suppressed the Pr. intermedia cell viability from 48 hrs. 2. In GC analysis, deodorizing activities were 91.54% with Mume Fructus, 87.97% with Eriobotryae Folium, 100% with Acanthopanacis Cortex, 72.36% with Angelicae Dahuricae Radix and 40.54% with Garglin $Mint^{(R)}$. 3. In malodor modeling of the salivary sediment system, each of the medicinal herbs had significantly inhibitory effect on malodor formation (p<0.05). 4. In the preliminary clinical study, the concentration of VSC of the herb groups was significantly lower than of the control group, but not in Garglin $Mint^{(R)}$. Conclusions: Mume Fructus, Eriobotryae Folium, Acanthopanacis Cortex and Angelicae Dahuricae Radixhave deodorizing activities and potential as an effective mouthwash against oral malodor.