• Applied Microscopy
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• 제40권4호
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• pp.245-251
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• 2010

본 연구는 15% 글리콜산과 30% 글리콜산이 포함된 각각의 필링제를 털이 제거된 mice 등쪽 피부에 처리하여 시술 전후의 피부 수분량, 유분량 및 pH를 Cutometer로 분석하였고 표피 각 질의 변화에 대한 미세구조를 더마스코프와 주사전자현미경을 사용하여 관찰하였다. 15% 글리콜산을 처리한 실험군 I과 30% 글리콜산을 처리한 실험군 II에서 피부의 수분량, 유분량 및 pH의 변화는 필링제의 농도가 높을수록 감소하는 것으로 확인되었다. Mice 피부의 표면을 더마스코프로 관찰한 결과 정상 대조군의 피부는 전반적으로 투명한 상태로 표피에서 각질이 분리되어 있거나 탈락되기 직전의 상태로 나타났다. 15% 글리콜산으로 처리한 mice 피부 표면의 각질은 많이 제거된 상태로 관찰되었으며 30% 글리콜산으로 처리한 mice 피부 표면은 매끄러운 상태로 선홍색을 띠고 있었다. Mice 피부 각질층을 인위적으로 탈락시켜서 주사전자현미경으로 관찰한 결과 정상 대조군의 각질층 표면은 각화세포 막의 함입에 의해서 불규칙하였다. 15% 글리콜산으로 처리한 mice 피부의 각질층 표면은 비교적 매끄러웠으며 노출된 각화세포의 세포질 표면은 약간의 주름이 형성되어 있었다. 30% 글리콜산으로 처리한 mice 피부에서 각질층 표면은 매끄러웠으며 이들 표면은 주름이 형성되어 있지 않았다.

• Applied Biological Chemistry
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• 제8권
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• pp.1-9
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• 1967

Korean soy-sauces were orepared by the ordinary and impreved method and its analyses on the organic acid. The results obtained is as following: 1. In analysing general components of prepared soy-sauce, total acid, volatile acid and non-volatile acid were found more in improved soy-sauce than in ordinary soy-sauce. 2. Volatile organic acid were analysed by gas-chromatography method. As a result, the followings was attained: a) In the ordinary soy-sauce, formic acid, acetic acid, propionic acid, and butyric acid were detected. Butyric acid was in the highest amount and then propionic acid, acetic acid and formic acid are followed in the order. b) In the improved soy-sauce, formic acid, acetic acid, propionic acid and butyric acid were detected. Acetic acid was in the highest amount and then propionic acid, butyric acid and formic acid are followed in the nrder. 3. Non-volatile organic acid were analysed by paper partition chromatography method. As a result, the followings were attained: a) Lactic, glutaric, fumaric, malonic, malic, glycolic, oxalic, tartaric, and succinic acid and two unknown spots were detected in ordinary soysauce. Lactic acid was in the highest amount and then succinic, glycolic, oxalic, tartaric, glutaric, malic, fumaric and malonic acid are followed in the order. b) Lactic, glutaric, malonic, malic, glycolic, tartaric, succinic and tgalacturonic acid and two unknown spots were detected in the improved soy-sauce. Lactic acid was in the highest amount and then succinic, glycolic, malic, glutaric, tartaric, galacturonic and malonic acid are followed in the order. 4. ${\alpha}-keto$ acid were analysed by paper partition chromatography. As a result, the followings were attained: Pyruvic acid and ${\alpha}-keto$ glutaric acid and an unknown spot were detected in the ordinary and improved soy-sauce. Pyruvic acid was in the highest amount and then ${\alpha}-keto$ glutaric acid are ollowed in the order. 5. Stale flavor in the ordinary soy-sauces seems to be partly affected by butyric acid and propionic acid. 6. Substances influencing taste, such as lactic acid and succinic acid, were found more in improved soy-sauce than ordinary soy-sauce.

• 대한의용생체공학회:의공학회지
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• 제13권2호
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• pp.147-154
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• 1992

Poly (glycolic aclu-co-glycine-L-lactic aclu) has been prepared by rlng opening polymerlzation. The monomer 6-methyl morpholine-2, 5-dlone was synthe-slzed by bromoproplonylation of 2 bromopropionyl bromide with glycine. Glycolide and 6-methyl morpholine-2, 5-dione have been used as starling materials for polydepsipeptides. The synthesized copolymers have been Identlrled by NMR and FT-lR spectrophotometer. The Tg value of poly(glycollc aclu-co glycine-L-tactic acld ) Is In creased with increasing mole fraction of 6-methylmorpholine-2, 5-dlone(60-$84^{\circ}C$). The glass trasltion temperature of poly(glycolic acid-co-glycine-L-lactic-acid) (62-$86^{\circ}C$) is lower than that of poly (L-lactic acrid-co-glycine-L-lactic acid ). The thermal degradation of poly( L-lactic acid-co- glycine-L-lactic acid ) Is decreased with increasing mole fraction of L-lactide. The thermal degrada pion of poly(glycolic acrid-co-91ycine-L-lactic aclu ) is increased with increasing mole Fraction of glycolide.

• 대한미세수술학회:학술대회논문집
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• 대한미세수술학회 1996년도 제16차 학술대회
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• pp.178-179
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• 1996

• 대한약학회:학술대회논문집
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• 대한약학회 2003년도 Proceedings of the Convention of the Pharmaceutical Society of Korea Vol.2-2
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• pp.227.2-228
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• 2003

In many biodegradable polymers recently investigated, poly(lactic acid)(PLA) or poly(lactic-co-glycolic acid)(PLGA) have extensively been utilized as drug delivery systems for sustained release drug delivery. Recently, there has been increased interest in electrospinning, which can produce fibers that are sub-micron in diameter. This technique has been applied to various micro/nano fabrication areas using numerous polymers but very few uses in the sharmaceutical area have been reported. (omitted)

• 패션비즈니스
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• 제22권3호
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• pp.30-38
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• 2018

Glycolic acid(GA) is well known the most effective cosmetic ingredient on the epidermal remodeling, accelerated desquamation and inhibitory effect on melanin synthesis. The various cosmetic formulations containing GA have not been reported in terms of stability. This study was to investigate the stability of three formulations(gel, cream, and ointment). The stability of obtained formulations was tested chemical and physical characteristics including the composition stability, hot-cool cycling, the variation of pH and viscosity, and the observation of color and odor. The experimental results showed that the gel and cream containing 5% GA, both formulations have proper stability in the centrifugal test, hot-cool cycling test, viscosity, pH stability and the observation of color and odor. On the other hand, the 5% GA ointment did not have stability. We concluded that the formulations of gel and cream are more suitable than ointment to use GA ingredient for developing cosmetic in terms of stability.

• Bulletin of the Korean Chemical Society
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• 제35권8호
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• pp.2342-2348
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• 2014

Poly(lactic-co-glycolic acid) (PLGA) were grafted to both ends of Pluronic$^{(R)}$ F68 ($(EO)_{75}(PO)_{30}(EO)_{75}$) triblock copolymer to produce poly{(lactic acid)$_m$-co-(glycolic acid)$_n$}-b-poly(ethylene oxide)$_{75}$-b-poly(propylene oxide)$_{30}$-b-poly(ethylene oxide)$_{75}$-b-poly{(lactic acid)$_m$-co-(glycolic acid)$_n$} (PLGA-F68-PLGA) pentablock copolymers. Molecular weights of PLGA blocks were controlled and five kinds of pentablock copolymers with different PLGA block lengths were synthesized using in-situ ring-opening polymerization of D,L-lactide and glycolide with tin(II) 2-ethylhexanoate ($Sn(Oct)_2$) catalyst. PLGA-F68-PLGA pentablock copolymers were characterized by $^1H$- and $^{13}C$-NMR, GPC, and TGA. The numbers (2m, 2n) of repeating units for lactic acid and glycolic acid inside PLGA segments were obtained as (48, 17), (90, 23), (125, 40), (180, 59), and (246, 64), with $^1H$-NMR measurement. From NMR data, the resultant molecular weights were determined in the range of 12,700-29,700, which were similar to those obtained from GPC. Polydispersity index was increased in the range of 1.32-1.91 as the content of PLGA blocks increased. TG and DTG thermograms showed discrete degradation traces for PLGA and F68 blocks, which indicate the weight fractions of PLGA blocks in pentablock copolymers can be calculated by TG profile and it is possible to remove PLGA block selectively. Hydrodynamic radius and radius of gyration of pentablock copolymer micelle were obtained in the range of 46-68 nm and 31-49 nm, respectively, in very dilute (i.e. 0.005 wt %) aqueous solution of THF:$H_2O$ = 10:90 by volume at $25^{\circ}C$.

• 한국섬유공학회:학술대회논문집
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• 한국섬유공학회 2001년도 가을 학술발표회 논문집
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• pp.235-237
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• 2001

유전자 전달체에는 바이러스성 유전자 전달체와 비바이러스성 유전자 전달체의 두 종류가 있다. 바이러스성 유전자 전달체의 장점은 바이러스가 인체의 여러 세포에 침투가 용이하므로 유전자 전달의 효과가 크다는 것이다. 반면 바이러스에 의한 부작용과 인체의 면역 작용에 바이러스의 퇴치가 빠르게 진행되어 목적하는 효과가 반감된다는 단점이 있다. (중략)

• 한국식품과학회지
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• 제7권2호
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• pp.74-81
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• 1975

생(生)배추, $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치, $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치를 ion-exchange chromatography로 총유기산(總有機酸)을 분리(分離)하고, silicic acid partition column chromatography로 각유기산(各有機酸)으로 분리(分離), 정량(定量)한 후(後) paper chromatography로 정성확인(定性確認)하였다. 생(生)배추, $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치, $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치에는 maleic, fumaric, lactic, succinic, malonic, oxalic, glycolic, malic, citric, tartaric acid 의 유기산(有機酸)과 $H_2SO_4$, $H_3PO_4$ 의 무기산(無機酸)이 들어 있다. 생(生)배추에는 유기산(有機酸)이 염(鹽)의 형태(形態)로 많이 들어 있으며, malic acid가 가장 많고, $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치, $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치에는 lactic acid+succinic acid 가 가장 많다. $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치에는 $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치보다 lactic acid와 succinic acid의 생성량(生成量)이 많으며, citric acid의 생성량(生成量)은 비슷하고, oxalic, malic, tartaric, fumaric, malonic, maleic, glycolic acid 의 생성량(生成量)은 적다. $6^{\circ}{\sim}7^{\circ}C$ 숙성(熟成)김치가 $22^{\circ}{\sim}23^{\circ}C$ 숙성(熟成)김치보다 더 상큼한 산미(酸味)가 많고 맛이 좋으며 이는 많이 생성(生成)된 lactic acid와 succinic acid 가 관련(關聯)이 되는 것 같다.

• 폴리머
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• 제29권1호
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• pp.69-73
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• 2005

비바이러스성 유전자 전달체의 주요 단점인 낮은 transfection 효율에 기인한 반복투여 등을 극복하기 위하여 poly (D,L-lactide-co-glycolide)를 이용하여 DNA가 봉입된 미립구를 제조하였다. pDNA 그 자체 또는 여러 비율의 키토산/pDNA 복합체를 사용하여 봉입하였고, 그 결과 44%(pDNA 그 자체), 5%(0.7:1 미토산/pDNA 복합체), 그리고 8%(1:1 키토산/pDNA 복합체)의 봉입효율을 나타내었다. 주사전자현미경(SEM)을 통해 본 표면구조에서는 미립구 제조 직후에서는 매우 매끈한 구형을 보이다가 제조 후 41일 경에는 찌그러진 다공성의 구조를 보였는데 이는 미립구 제조에 사용한 poly(D,L-lactic-co-glycolic acid)(PLGA) 고분자의 분해에 의한 것으로 생각된다. 시험관내 방출실험에서는 0.7:1 키토산/pDNA 복합체를 사용한 미립구에서 47%의 pDNA가 26일만에 방출된데 반해, pDNA 그 자체 혹은 1:1 키토산/pDNA 복합체를 사용한 미립구에서는 각각 15% 혹은 32%의 pDNA 방출을 나타내었다.