• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.2
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• pp.197-200
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• 2004

Sensor and optical properties have become critical features in powder foundation. The flaky barium sulfate powder shows good smooth texture, adhesion and natural looking characteristics. However, it has limitations abilities in UV shielding, hiding and blooming effect. Thus we adopt TiO$_2$ that has excellent hiding power and blooming effect as well as UV shielding ability, but TiO$_2$ has still intrinsic problems in dispersion and texture. To overcome this disadvantages, the barium sulfate/TiO$_2$/dimethicone composite powder was prepared. The flaky barium sulfate powder was coated with TiO$_2$ in nanoscale and followed by coated with dimethicone. When this surface-modified powder was applied for make-up cosmetics, especially in powder foundation, the powder gave powder foundation more good characteristics than the original flaky barium sulfate, Ti02 powder, dimethicone in abovementioned optical and sensory properties. To characterize the distinctive features of this surface-modified powder, we measured its characteristics with UV in vitro tester, hiding powder test method, goniophotometer, consumer panel test and so on.

• Food Science and Preservation
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• v.21 no.4
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• pp.473-482
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• 2014

Changes in quality of mushroom during storage are severe problem that reduce the shelf life of harvested mushrooms. This study investigates the effect of oriental melon peel extracts on maintenance of the quality of mushrooms (Agaricus bisporus). Mushrooms were dipped in solutions (distilled water, DW; 0.1% oriental melon peel extract, OMP; 0.1% ascorbic acid, AA; and OMP+AA) for 3 minutes. After the dipped mushrooms were air-dried at room temperature, they were packaged in a polypropylene (PP) films and stored at $4^{\circ}C$ and $15^{\circ}C$. The changes in the quality of mushrooms were measured in terms of their color, gas composition, firmness, and sensory evaluation during storage at $4^{\circ}C$ and $15^{\circ}C$. The antioxidant and anti-browning activities of oriental melon peel extract were measured with respect to their total polyphenol contents, total flavonoid contents, DPPH, ABTS radical scavenging, copper chelating activity and PPO inhibition activity. The samples that were dipped in all the solutions did not show significant differences in firmness and gas exchange during their storage at $4^{\circ}C$ and $15^{\circ}C$. At both storage temperatures, the OMP solution samples showed highest L value and lowest delta E value. The sensory evaluation showed that during the storage period, the overall acceptability of mushrooms treated with the OMP and OMP+AA solutions was higher than that of the untreated mushrooms. The total polyphenol and flavonoid contents of oriental melon peel extract were $4.81mg\;GAE{\cdot}g^{-1}$ and $1.18mg\;QE{\cdot}g^{-1}$, respectively. The DPPH, ABTS radical scavenging activity, copper chelating activity and PPO inhibition activity of the oriental melon peel extract lower than ascorbic acid. All these results suggest that oriental melon peel extract can be used as a natural browning inhibitor.

• Culinary science and hospitality research
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• v.19 no.5
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• pp.136-145
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• 2013

Currently many studies aimed at enhancing efficacy of medicinal food on biological activity using bioconversion technology including fermentation process. In this study, the quality characteristics and antioxidative activity of fermented Crataegi fructus was investigated. The antioxidant activity of fermented Crataegi Fructus was assessed by various radical scavenging assays using DPPH (2,2-Diphenyl-1-picrylhydrazyl), FRAP (Ferric ion reducing antioxidant power), Reducing power and ABTS (2,2'-azino-bis(3-ethylbenzothiazoline-6-sulphonic acid)). Moisture content of fermented Crataegi Fructus was $39.3{\pm}0.06%$. Contents of crude ash, crude protein, and crude fat were $0.20{\pm}0.01$, $1.77{\pm}0.04$, and $1.40{\pm}0.59%$, respectively. Moreover, the hunter's color values of fermented Crataegi Fructus were 79.24 (lightnees), 1.58 (redness), and 31.25 (yellowness), respectively. Total phenolic contents of fermented Crataegi Fructus were $3,015{\pm}250$ GAE ${\mu}g/g$. The antioxidative activities of fermented Crataegi Fructus significantly increased in a dose dependent manner. In addition, fermented Crataegi Fructus slightly (10.4%) inhibited ${\alpha}$-glucosidase activity; however, there was no inhibitory activity against ${\alpha}$-amylase. In terms of proteolytic activity, fermented Crataegi Fructus showed a strong activity than pancreatin (used as a positive control). These results indicate that fermented Crataegi Fructus can be used as a natural resource for material aiding digestion.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.51-63
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• 2000

The purpose of this study was to identify the best dyeing conditions using onion's outer shell. and to apply to the method in practical daily life. To do this. we extracted quercetin from onion's outer shell and dyed several natural fabrics such as cotton, slack mercerized cotton, ramie. and silk. under the different conditions. Dyed fabrics were Investigated in the aspect of dyeability and colorfastness. The effective conditions for the light-fastness and washing-fastness also have been studied. The results of the experiment were varied with such conditions as temperature. time. pH degree. and treatment and types of mordants. The results are as follows ; 1. Fabrics dyed with onion's outer shell showed excellent dyeability even though there were no mordants, and the silk fabric dyed better than both cotton and ramie fabric. Furthermore, in the cases of repeated dyeing and treatment of mordants using AIK(SO$_4$)$_2$.12$H_2O$ and CuSO$_4$,.5$H_2O$ dyeability of specimen had been improved 2. Cellulose fabrics such as cotton, mercerized cotton and ramie showed the best dyeability under relatively low temperature in the range of 20~4$0^{\circ}C$. On the contrary to cellulose fabric, silk fabric showed the best dyeability under higher dyeing temperature. All fabrics had the higest K/S value at pH 3 regardless of the kind of fiber 3. Dyeing colors varied with the kind of mordants. Colors were turned into yellow in AIK(SO$_4$)$_2$.12$H_2O$ into Yellow-red in CuSO$_4$,.5$H_2O$ , and into green-Yellow in FeSO$_4$.7$H_2O$. As mordants, AIK(SO$_4$)$_2$.12$H_2O$, CuSO$_4$,. 5$H_2O$. FeSO$_4$.7$H_2O$. gallic acid and tartaric acid were used and especially AIK(SO$_4$)$_2$.12$H_2O$ showed the best dyeability and colorfastness in repeated dyeing. Mordants such as AIK(SO$_4$)$_2$.12$H_2O$ made fabrics have better chroma and washing-fastness though the light-fastness was poorer than non mordanting. 4. Repeated dyeing brought us deep color. When fresh dyebath was used each time, the dyeability was increased as the experiment was repeated more. When dyed with used dyebath several times, improved dyeability could not be expected. The optimal using times of the used dyebath was twice.

• Food Science and Preservation
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• v.20 no.2
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• pp.199-206
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• 2013

To evaluate peanut sprouts as a functional food material, the quality characteristics and antioxidant activities of soybean yoghurt with different percentages (0.5, 1.0, 2.0, and 3.0%) of peanut sprout powder (PSP) contents were investigated. The pH of soybean yogurt with PSP decreased in a time- and dose-dependent manner during fermentation, whereas the titratable acidity increased under the same conditions. The Hunter L value (lightness) decreased while the b value (yellowness) and a value (redness) increased as the PSP concentration in soybean yogurt increased. Prior to fermentation, the sugar content of the soybean yogurt increased as the PSP level increased, but the contents decreased as fermentation progressed. Meanwhile, the viscosity of the soybean yogurt increased during fermentation, and the lactic acid bacteria population was higher than that of the control. The sensory properties, including the flavor, color, taste, and overall acceptability, of the soybean yogurt containing 0.5 and 1% PSP, respectively, were higher than those of other tested yoghurts (with 0, 2.0, and 3.0% PSP contents). The antioxidant activity of the soybean yogurt significantly increased at the PSP concentrations of over 1.0%. These results suggest that the addition of PSP has beneficial effects on the quality and functionality of soybean yogurt, and that the addition of 1.0% PSP is the most suitable for manufacturing soybean yogurt.

• Food Science and Preservation
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• v.20 no.2
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• pp.166-172
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• 2013

The effect of phytoncide solution treatment on the browning and quality of fresh-cut iceberg lettuce during storage was studied. The treatments were applied as four solutions adjusted at $10^{\circ}C$: distilled water (DW) as the control; edible ethanol (EE); 1% (v/v) phytoncide essential oil from pine needle diluted with distilled water (DP); and 1% (v/v) phytoncide essential oil diluted with edible ethanol (EP). Fresh-cut lettuce was dipped in each solution for 60 sec, was rinsed with distilled water, was packaged with an OPP film bag, and was then stored at $4^{\circ}C$ for 12 days. The EP group had a significantly high level of total soluble solids, titratable acidity, and carbon dioxide, and low total bacteria counts, pH, and oxygen. The sensory score of color in the EP group recorded a high value, but the EE and EP groups recorded low scores in aroma and taste during the storage period. Alcohol and phytoncide were vaporized by opening the package for two hours, and the score of the aroma and taste of EP showed no differences from those of the other groups. Based on the above results, it was determined that the phytoncide essential oil diluted in edible alcohol with 1% solution inhibited the browning of and microbial growth in fresh-cut lettuce, and will be a useful natural compound in maintaining the quality of fresh-cut produce.

• Korean Journal of Plant Resources
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• v.21 no.4
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• pp.304-309
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• 2008

All the seeds of rape (Brassica napus) sprout vegetables were germinated within three days after seeding irrelevant to the light colors. The total fresh weight of rape sprout vegetables at 6 days after seeding have been increased when grown under green and white color lights by 0.339g/10plants and 0.339g/10plants compared with the control. The total flavonoid contents in rape sprouts were increased under red and blue lights by 72.5 and 70.9mg${\cdot}L^{-1}$. Those DPPH radical scavenging activities at 2,000mg${\cdot}L^{-1}$ were increased by 90.0 and 90.3% which were sprouted and grown under blue and white lights. Nitrite radical scavenging activity of sprouts were most decreased compared with the control when grown under the red light by 57.4mg${\cdot}L^{-1}$. And mushroom tyrosinase inhibition activity of rape sprouts was extremely increased under the green light by 22.5mg${\cdot}L^{-1}$.

• Korean Journal of Food Science and Technology
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• v.11 no.3
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• pp.147-152
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• 1979

Nitrite, one of the precursors of dimethylnitrosamine, distributes widely in natural foods and is also used as a color fixing agent in meat products. This experiment was carried out to determine the contents of nitrite and nitrate of Korean foods and suman saliva. Nitrite content was measured by use of the diazotization-coupling reaction, while cadmium reduction method by use of metallic cadmium was applied to determine nitrate. The objects are about 150 of female students who are $19{\sim}22$ years old ands standard analytical values of nitrate contents of $10{\sim}20$ samples produced in various places. The results showed that contents of nitrite and nitrate of Korean foods and saliva were relatively high levels.

• Conservation Science in Museum
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• v.4
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• pp.71-78
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• 2003

The wooden striker on the Divine Bell of King Seongdeok was examined to identify the species of the wood and the outdoor wood weathering caused by solar light, moisture, temperature and air. The species of the wooden striker was identified to Zelkova serrata. When observed the striker with naked eyes, the results were surface discoloration (graying), cracking and roughness. In order to examine the morphological changes according to deterioration type, the specimen were separated to three part(I, II,III-spot). The I-spot was discolored to gray and at the same time entirely covered with dust. So the observation was impossible. The II-spot was also discolored but its texture could be observed. On it could observe numerous fungal hypae and dirts like dust flown into the cell lumens. The cell wall has been so weakened by weathering that it lost the physical intensity. This have made microchecks and splits on the cell wall. Although fungal hypae covered the cell, they did not result in wood decay. The III-spot, located just 0.5 mm below the surface, was maintaining the natural red-brown color of the wood. Its cell wall was similar to that of sound wood. These changes are different from wood decay, and limited only to the surface of the striker-less than or equal to 0.5 mm below.

• Archives of design research
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• v.19 no.2 s.64
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• pp.283-292
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• 2006

The Plastic material had been developed in the middle of the 19th century as an alternative material. Along with the development of the electrical engineering industry, it cropped up into center stage as an effective material and has increasingly expanded its use. As such, the plastic material has bound deep-seated ties with the design activities of industrial products, coming into the main material for a variety of industrial designs. Despite its dose affinity to design function in terms of its materialistic property, we have rarely seen examples of intensive study on the realtionship between plastics and designs. This study aims to find the importance that the substance affects industrial products in designs along with the development of plastic materials. With the objective in mind, we made a review of the streamline stylishness that had flourished in the twenties and thirties of the 19th century. Through this study, we understand that the plastic material has a close realtionshop with design activities in three different aspects. First, its amorphous state of nature makes it possible to change into any shape one desires in plastic surgery, which feature in turn influences the moulding of any design forms. Second, the plastic material is best suited to mass-manufacture, which induces to reduce the cost of production. Hence, the expansion of design industry. Third, the plastic material allows the multiple variety of colors, sensitivity, gloss and patterns and infinitely large possibility ranging from natural senses to human senses with the result that numberless diversity of designs cdould come into being.