• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.2
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• pp.111-115
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• 2007

It is inevitable to use germicidal agents like parabens, imidazolidinyl urea, phenoxyethanol and chlorphenesin to preserve the cosmetics. Although effective in reducing microblological contamination, chemical preservatives are irritative, allergenic and even toxic to human skin. So it is needed to decrease or eliminate usage of preservatives in cosmetic products Glycerin, butylene glycol (BG), prorylene glycol (PG), and dipropylene glycol (DPG) are widely used in cosmetics as skin conditioning agent or solvents. At high concentrations, they have antimicrobial activities, but deteriorate product quality like sensory feeling or safety. The purpose of study is to evaluate the effects of polyols on antimicrobial and preservative efficacy and confirm whether using adjusted polyols can decrease the contents of preservatives without deterioration of the quality of cosmetics. Effects of common polyols on antimicrobial activities of general preservatives were measured. BG and PG significantly (p < 0.05) increased activities of preservatives, but glycerin influenced little. It was inferred from the regression analysis of the results with S. aureus that adding 1% of PG increased activities of preservatives up to $2.1{\sim}8.4 %$ and BG improved activities of preservatives up to $1.8{\sim}8.4 %$. The challenge test results for oil in water lotions and creams showed that BG and PG improved the efficacy of preservative systems up to 40 % at a range of $5.5{\sim}9.9 %$, but glycerin had little effect on it. The measured rates of improvement were analogous to the inferences from regression analysis. It can be concluded that is possible to reduce total chemical preservatives up to 40 %, consequently improve the safety and sensory quality of cosmetics with the precision control of polyols. Added to that, using this paradigm, low preservative contents, praraben-free system, and even preservative-free systems can be expected in the near future.

• Economic and Environmental Geology
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• v.5 no.4
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• pp.187-209
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• 1972

Drilling position is one of the most important factors affecting on the blasting effects. There has been many reports on several blasting factors of burn-cut by Messrs. Brown and Cook, but in this study the author tried to compare drilling positions of burn-cut to pyramid-cut, and also to correlate burn-cut effects of drilling patterns, not being dealt by Prof. Ito in his theory, which emphasized on dynamical stress analysis between explosion and free face. According to former theories, there break out additional tensile stress reflected at the free face supplemented to primary compressive stress on the blasting with one-free-face. But with these experimented new drilling patterns of burn-cut, more free faces and nearer distance of each drilling holes make blasting effects greater than any other methods. To promote the above explosive effect rationary, it has to be considered two important categories under-mentioned. First, unloaded hole in the key holes should be drilled in wider diameter possibly so that it breaks out greater stress relief. Second, key holes possibly should have closer distances each other to result clean blasting. These two important factors derived from experiments with, theories of that the larger the dia of the unloaded hole, it can be allowed wider secondary free faces and closes distances of each holes make more developed stress relief, between loaded and unloaded holes. It was suggested that most ideal distance between holes is about 4 clearance in U. S. A., but the author, according to the experiments, it results that the less distance allow, the more effective blasting with increased broken rock volume and longer drifted length can be accomplished. Developed large hole burn-cut method aimed to increase drifting length technically under the above considerations, and progressive success resulted to achieve maximum 7 blasting cycles per day with 3.1m drifting length per cycle. This achievement originated high-speed-drifting works, and it was also proven that application of Metallic AN-FO on large hole burn-cut method overcomes resistance of one-free-face. AN-FO which was favored with low price and safety handling is the mixture of the fertilizer or industrial Ammonium-Nitrate and fuel oil, and it is also experienced that it shows insensible property before the initiation, but once it is initiated by the booster, it has equal explosive power of Ammonium Nitrate Explosives (ANE). There was many reports about AN-FO. On AN-FO mixing ratio, according to these experiments, prowdered AN-FO, 93.5 : 6.5 and prilled AN-FO 94 : 6, are the best ratios. Detonation, shock, and friction sensities are all more insensitive than any other explosives. Residual gas is not toxic, too. On initation and propagation of the detonation test, prilled AN-FO is more effective than powered AN-FO. AN-FO has the best explosion power at 7 days elapsed after it has mixed. While AN-FO was used at open pit in past years prior to other conditions, the author developed new improved explosives, Metallic AN-FO and Underwater explosive, based on the experiments of these fundmental characteristics by study on its usage utilizing AN-FO. Metallic AN-FO is the mixture of AN-FO and Al, Fe-Si powder, and Underwater explosive is made from usual explosive and AN-FO. The explanations about them are described in the other paper. In this study, it is confirmed that the blasting effects of utilizing AN-FO explosives are very good.

• Journal of Mushroom
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• v.13 no.1
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• pp.56-62
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• 2015

A lipase producing bacterium was isolated from button mushroom bed, which showing high clear zone on agar media containing Tributyrin as the substrate. The strain was identified as Burkholderia cepacia by analysis of 16S rDNA gene sequence. Crude lipase (CL) was partially purified from 70% ammonium sulfate precipitation using the culture filtrate of B. cepacia. Immobilized lipases were prepared by cross-linking method with CL from B. cepacia and Novozyme lipase (NL) onto silanized Silica-gel as support. Residual activitiy of the immobilized CL (ICL) and immobilized NL (INL) was maintained upto 61% and 72%, respectively. Biodiesel (Fatty acid methyl ester, FAME) was recovered by transesterification and methanolysis of Canola oil using NaOH, CL and ICL as the catalysts to compare the composition of fatty acids and the yield of FAME. Total FAME content was NaOH $781mg\;L^{-1}$, CL $681mg\;L^{-1}$ and ICL $596mg\;L^{-1}$, in which the highest levels of FAME was observed to 50% oleic acid (C18:1) and 22% stearic acid (C18:0). In addition, the unsaturated FAME (C18:1, C18:2) decreased, while saturated FAME (C16:0, C18:0) increased according to increasing the reaction times with both CL and ICL, supporting CL possess both transesterification and interesterification activity. When reusability of ICL and INL was estimated by using the continuous reaction of 4 cycles, the activity of ICL and INL was respectively maintained 66% and 79% until the fourth reaction.

• Korean Journal of Poultry Science
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• v.37 no.3
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• pp.255-263
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• 2010

Inclusion body hepatitis-hydropericardium syndrome (IBH-HPS) is an acute viral disease usually found in broilers aged from 3 to 5 weeks and causes up to 75% mortality. Among the 12 serotypes of fowl adenovirus group 1, serotype-4 (FAdV-4) was identified as a primary agent of IBH-HPS and was usually isolated in IBH-HPS cases in Korea since 2007. To prevent these IBH-HPS outbreaks in Korea, we developed the FAdV-4 inactivated vaccine using Korean isolate (ADL070244) and evaluated the efficacy of this vaccine. For the efficacy test, 2-week-old specific-pathogen-free (SPF) chickens intramuscularly inoculated with 1 or 2 dose of inactivated vaccine were used and challenged with FAdV-4 through either intramuscular or oral route at 2 weeks after vaccination. The vaccine induced good seroconversion which was confirmed by agar gel precipitation (AGP) test. In addition, the vaccine could decrease the FAdV-4 detection rate and histological lesion severity such as lymphocyte infiltration and necrosis in the liver comparing with those of non-vaccination group. Based on the current results, the developed FAdV-4 inactivated vaccine in this study was effective in the terms of reduction of virus detection rate and histological lesions severity. However, it was difficult to confirm the efficacy of the vaccine clearly because of no mortality and clinical signs in the non-vaccinated group after challenge. Therefore, we need further study to develop a standard challenged model system which could clearly evaluate the efficacy of the vaccines for FAdV-4.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.1
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• pp.98-107
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• 2015

Olive flounder contains rich amount of lysine which is required for children's growth. Moreover, it is good foodstuffs for elderly, convalescent and diabetics because of low lipid content and high digestibility. This study was investigated for the purpose of obtaining basic data which can be applied to the processing of olive flounder steak. Olive flounder 100 g were chopped, mixed with vegetable (onion 20%, celery 10%, carrot 15%, garlic 1% of chopped olive flounder meat) and ingredient (bread crumbs 20 g, onion 15 g, celery 10 g, egg 1 ea, tarragon 1/2 t, blanc sauce 20 g, fresh cream 20 mL, salt and pepper pinch). Mixed dough was molded into steak shape ($12{\times}7cm$) and was processed by two types of products, Steak-1 {Roasting for 2 minutes in a frying pan wrapped with olive oil and then vacuum packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, next thawed and warmed by microwave for 2 minutes} and Steak-2 {vacuum-packaging in polyethylene film ($20{\times}30{\times}0.05mm$), and then storage at $-20^{\circ}C$ for 7 days, after thawed, roasted during 2 minutes in a frying pan wrapped with olive oil}. The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder steak (Steak-1, Steak-2) were measured. From the result of sensory evaluation, Steak-2 showed a bit more high scores than Steak-1 but it was difficult to distinguish significant difference (color, odor, taste, texture and acceptance) between Steak-1 and Steak-2 products.

• Journal of Fisheries and Marine Sciences Education
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• v.27 no.3
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• pp.625-633
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• 2015

Olive flounder (Parlichthys olivaceus) is a large carnivorous fish that live at coastal area and shallow seas in Korea. It was good texture and clean taste because of a high collagen content and low lipid content. More than 70% of olive flounder annual production was traded alive, consequently processing food product from olive flounder is rare to be towed. This study was conducted to investigate the best method of olive flounder cutlet processing. Clean fillet (headless, skinless and contain no viscera part) of olive flounder were divided into 5 portion. Every 100 g of olive flounder meat was wrapped with vinyl then flatten with meat hammer. Flatten fillet then was coated with wheat flour, and seasoned with salt and pepper. These were then coated with egg wash and bread crumbs. Two different method of processing was to make this olive flounder cutlet. Cutlet-1 was fried for 1 min in olive oil, then kept in polyethylene film vacuum packaging ($20{\times}30{\times}0.05mm$) and stored at $-20^{\circ}C$ for 7 days. After 7 days the cutlet was thawed and heat up in microwave for 2 min (Sample-1). The other proup is cutlet-2, which is directly stored in polyethylene film vacuum packaging at $-20^{\circ}C$ for 7 days then thawed and fried for 1 min in olive oil (Sample-2). The factors such as pH, TBA value, amino-N, free amino acid, chemical composition, color value (L, a, b), texture profile, sensory evaluation and viable bacterial count of the olive flounder cutlet (Sample-1, Sample-2) were measured. From the result of sensory evaluation, Sample-2 showed a little high scores than Sample-1. But there was no significant differences in color, odor, taste, texture and overall acceptance between Sample-1 and Sample-2 products.

• Food Science and Preservation
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• v.15 no.3
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• pp.450-455
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• 2008

Previously, we have shown that green tea extract lowers the intestinal absorption of cholesterol, fat, and other fat-soluble compounds. We conducted this study to determine whether green tea extract affects the rate of $^{14}C$-oleic acid esterification into various lipids in the intestinal mucosa of rats. Male Sprague-Dawley ruts were had free access to a nutritionally adequate AIN-93G diet and deionized water. Initially, the rat's mucosal content of total lipids was measured following 1 mL olive oil administration with (green tea group) or without (control group) 100 mg green tea extract powder. At 1 h and 5 h, intestinal segments were extracted for total lipid analysis. Secondly, to measure mucosal esterification rates of lipids, an abdominal incision was made along the midline, and a 10-cm long jejunal segment of the small intestine was ligated in situ. Then, micellar solutions with or without green tea extract were injected into the ligated jejunal segments and incubated for 10 mill. The micellar solution contained $200.0\;{\mu}$ Ci $^{14}C$-oleic acid, $200.1\;{\mu}mol$ unlabelled oleic acid, $66.7\;{\mu}mol$ 2-monooleoylglycerol, $66.7\;{\mu}mol$ palmitoyl-sn-glycero-3-phosphocholine, 2.2 mmol glucose, $50.0\;{\mu}mol$ albumin, and 16.5 mmol Na-taurocholate per L of phosphate buffered saline (pH, 6.3) with or without 8.87 g green tea extract powder. At 10 min, each rat was sacrificed by cervical dislocation under anesthesia and the segment was removed for lipid analysis. Significant differences were observed in mucosal triglyceride content at 1 h and 5 h in ruts given green tea extract. Significant differences in the rate of $^{14}C$-oleic acid esterification into triglycerides and phospholipids fractions were observed between control and green tea groups. However, There were no significant differences in other lipid fractions. These results indicate that the lowered esterification rates of $^{14}C$-oleic acid into triglycerides and phospholipids fractions is attributable to presence of green tea extract. This may be associated with an inhibitory effect of green tea catechin on the mucosal processes of lipids, leading to the inhibition of intestinal absorption of lipids.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.565-572
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• 2020

The 3-monochloropropane-1,2-diol (3-MCPD) is a contaminant that occurs in foodstuffs in its free form as well as in its bound form. The objective of this study was to evaluate the effects of emulsifier, frying temperature, and the amounts of salt and oil on the formation of bound 3-MCPD in a fried snack model. Emulsifier affected the formation of bound 3-MCPD; furthermore, it was observed that the largest amount of bound 3-MCPD was detected in the fried snack model when glycerin esters of fatty acids were used as emulsifiers. Frying temperature also affected the formation of bound 3-MCPD, which increased significantly as the frying temperature increased from 145 to 190℃. In addition, salt affected the formation of bound 3-MCPD. As the amount of salt increased, the amount of bound 3-MCPD also increased significantly. Moreover, it was observed that the amount of oil did not affect the formation of bound 3-MCPD. These results will aid in the reduction of bound 3-MCPD in fried snacks.

• Food Science and Preservation
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• v.30 no.1
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• pp.155-169
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• 2023

Jerusalem artichoke (JA, Helianthus tuberosus L.) has a great potential to enhance the quality of yakju due to the plentiful inulin content which is functional and indigestible carbohydrate in human. In this study, the optimal preparation conditions such as the added amount and steam treatment of JA were investigated to improve the quality of yakju. As the amount of JA added to yakju increased, alcohol production decreased, whereas fermentation was performed well when the steam-cooked JA was added to yakju. The pH and total acidity of yakju decreased and increased, respectively, when the amount of JA added to yakju increased, whereas pH and total acidity of yakju increased and decreased, respectively, when the steam-cooked JA was added to yakju. The free sugar and organic acid contents of yakju increased and decreased, respectively, when the amount of JA added to yakju increased, whereas those of yakju decreased when the steam-cooked JA was added to Yakju. Amino acid content of JA decreased as the amount of JA added to yakju increased and that of JA significantly decreased when the steam-cooked JA was added to yakju. In the sensory evaluation analysis, the addition of 10% unsteam-cooked JA to yakju was the best when considering sweetness, flavor, sourness, and overall preference of yakju supplemented with JA. Consequently, utilizing JA to yakju may contribute to the improvement of the quality of yakju.

• Journal of Embryo Transfer
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• v.24 no.3
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• pp.199-205
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• 2009

This study was carried out to investigate the effective genetic resources preservation system using the frozen boar semen. The porcine oocytes were matured for 44 hours in NCSU-23 medium with or without 10% Porcine Follicle Fluid (PFF), 0.5 ${\mu}g/ml$ porcine FSH, 0.5 ${\mu}g/ml$ equine LH, 1.0 ${\mu}g/ml$ 17 $\beta$-estradiol ($E_2$) and 10 ng/ml Epidermal Growth Factor (EGF) under mineral oil at $38.5^{\circ}C$ in humidified atmosphere of 5% $CO_2$ in air. After 44 h of culture, the oocytes were inseminated with frozen-thawed semen and fresh semen prepared with mTBM medium for 6 h. Later, set of 50 presumptive zygotes were transferred into 4-well dish (500 ${\mu}l$) of IVC medium. for embryos freezing, slow-freezing and vitrification methods were used as a cryopreservation. Differences among treatments were analyzed using General Linear Model Procedure by SAS Package (version 6.12) differences were considered significant when p<0.05. Following IVF and IVC, the rates of cleavage and blastocysts formation were significantly higher (p<0.05) in hormone supplemented group than that of hormone-free group (25.7 vs, 12.1). The development rates to cleavage and blastocysts were significantly higher in PZM-5 group than NCSU-23 group (60.3%, 46.6% vs 27.4%, 11.1%). Further improvement was achieved when PZM-5 was supplemented with FBS. Cleavage rates was significantly higher in fresh semen source group than frozen semen (66.7% vs 43.7%). However in blastocysts rates was similar two groups. Post-thaw survival rates of embryos were 1.2% and 2.2% in slow-frezing and vitrification groups, respectively. The results of our study suggest that it is still possible to improve the culture conditions and boar semen cryopreservation for enhance reproductive technology and animal genetic resources conservation.