• Analytical Science and Technology
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• v.18 no.2
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• pp.97-103
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• 2005

The various size and morphology microcapsules were prepared to produce smell sweet by heating condensation reaction of melamine and formaldehyde using 5-types of surfactants such as the laurylbenzenesulfonic acid sodium salt (SDS), polyvinylpyrrolidon (PVP), polyvinyl alcohol (PVA), Span-80 and 2-acrylamido-2-methyl-1-1 propanesulfonic acid (AMP). As result it was found that the size and morphology of microcapsule is intimately associated with a kind of surfactants. In order to prepare microcapsule with antibacterial, the silver nanoparticle was prepared by gamma-irradiation. microcapsule with silver nanoparticle was prepared.

• Advances in nano research
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• v.4 no.3
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• pp.167-179
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• 2016

The detailed study of acute and sub-acute toxicity of the complex polyvinylpyrrolidon (PVP 20 kDa)-wrapped fullerene $C_{60}$ after intraperitoneal (ip) administration was carried out on adult male Wistar rats. The $LD_{50}$ value of $C_{60}/PVP$ complex was found to be 7, 8 g/kg. In sub-acute study which lasted for 30 days the rats were exposed to daily administration of the complex in the doses of 350 or 700 mg/kg. All animals survived during the study and had no significant changes in clinical signs, organ weight, hematological and biochemical parameters of blood. The electrophysiological properties of myocardium and the excretory function of kidneys remained normal. Histological analysis of liver, kidney and spleen at the end of the study also did not demonstrate toxic alterations. It was thus established that intraperitoneal administration of complex $C_{60}/PVP$ has no toxic effect. These results suggest that $C_{60}/PVP$ has no acute and sub-acute toxicity and is a perspective substance for potential application in biology and medicine.

• Journal of the Korean Home Economics Association
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• v.46 no.3
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• pp.49-55
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• 2008

The purpose of this study was to investigate the effects of green tea extracts (GTE) on the fermentation properties of polyphenol-enriched beers. As such, the formation patterns of tannoid in beer with GTE were investigated at 3 different infusion times, while the ale and the lager beers fortified with GTE were analyze to ascertain effects on gravity, pH, yeast viability, total polyphenol, and tannoid during fermentation period. The results were as follows: 1) The formation of tannoid in beer with GTE in the tannometer; In reaction of GTE with polyvinylpyrrolidon (PVP), control lager beer peaked in the formation of tannoid at $70\;{\sim}\;80\;mg$ of PVP, the 1st extract exceeded the detection limit, the 2nd extract at $170\;{\sim}\;180\;mg$, while the third extract at $150\;{\sim}\;160\;mg$ of PVP. The GTE were slow in reacting with PVP, and their formation patterns were different from those of polyphenols from barley and hop. 2) Ale fermentation; The final alcohol content was 9.25% (ABV). The addition of GTE increased the yeast viability after 2 days and finally reached 52.3% from 30.9%. Total polyphenol in GTE beer increased by 1.5 times (p < .05). However, its tannoid contents increased by 6.4 times. 3) Lager fermentation; The final alcohol content was 5.93% (ABV). The effect of GTE on lager beer was minimal for all variables. However, total polyphenol of GTE beer increased by 1.4 times (p < .05). Its tannoid increased by 3.3 times (p < .05).