• Textile Coloration and Finishing
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• v.27 no.3
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• pp.219-227
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• 2015

This study aims to propose a method to reduce hair damage after investigating the following: the factors which vary depending on hair treatment conditions; the degree of hair damage in the bleached sample; and an analysis of the effects of a perm on wave formation. To determine the effects of these treatment types, hair bleach was mixed with the hair treatment, and hair damage and formation of permanent waves were examined. Using a scanning electron microscope, in addition, morphological changes were analyzed and the following results were obtained: After mixing natural powder(2.5g) and hair cream(2.5g) and bleaching the mixture, it was compared to the scale structure of untreated hair. When 5g of natural powder was mixed and bleached, a clear layer was observed among cuticle scales, showing the effects of hair treatment. Therefore, this confirms that the effects of hair treatment were most notable when grain powder was mixed with hair cream. Once hair is damaged, it is almost impossible to regain its original state. When chemical agents are used, therefore, it is important to consider the possible hair damage they cause.

• Proceedings of the SCSK Conference
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• 2003.09b
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• pp.528-528
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• 2003

The present study was undertaken to develop the in vitro sun protection factor(SPF) test method having good correlation with in vivo method using human. 8% homomentyl salicylate, P3 reference standard and commercially available sunscreen products were measured by the in vitro method using SPF 290S analyzer, and the SPFs were compared with the SPFs measured by in vivo test method. In vitro SPFs of 8% HMS and P3 reference standard were 4.59 $\pm$ 0.12 and 14.94 $\pm$ 0.83. There are good correspondence, correlation coefficients were 0.9506 and 0.9769 respectively, between the in vitro and in vivo SPFs for the sunscreen creams and lotions. Correlation coefficients of makeup base/liquid foundation, lotion labled with "shake before use" and compact powder were 0.8812, 0.8632 and 0.5984 respectively. The optimum mixture ratio of compact powder and cream base represents 1:0.8. These results suggest that the in vitro SPF test method will be able to be used as an alternative method for in vivo SPF in case of lotion and cream.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.3
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• pp.263-273
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• 2012

Recent studies have uncovered attractive properties of para-coumaric acid (PCA) as a potential skin hywhitening agent. The purpose of the current study was to examine its UVB-shielding effects. Effects of PCA on the viability of HaCaT cells exposed to UVB were assessed in vitro in comparison with other aromatic amino acid metabolites that have similar UV absorption spectra. For in vivo test, PCA cream (1.5 %) and cream base were topically applied to the dorsal skin of SKH-1 hairless mice and the inflammatory responses due to UVB exposure were monitored by changes in skin color (erythema) and thickness (edema). The cream application-UVB exposure regimen was repeated every other day for a total of 12 sessions. When HaCaT cells were irradiated with UVB, there was a dose-dependent decline in cell viability. The cell viability decline due to UVB exposure (10 mJ $cm^{-2}$) was significantly prevented by 100 ${\mu}M$ PCA, cinnamic acid, urocanic acid, or indole acrylic acid by 39, 27, 39, or 31 %, respectively. Topical application of PCA cream onto the dorsal skin of hairless mice (10 ${\mu}g\;cm^{-2}$) attenuated the changes of color parameters, $L^*$, $a^*$, $b^*$ values, and thickness of the UVB (150 mJ $cm^{-2}$)-exposed skin by 59, 50, 58, and 53 %, respectively. The current study, together with the previous studies that demonstrated the antimelanogenic effects of PCA, suggested that PCA may prevent not only dyspigmentation but also inflammatory reactions in the UVB-exposed skin.

• Journal of Nutrition and Health
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• v.9 no.2
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• pp.54-58
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• 1976

Inadequacy of riboflavin intake among Koreans had been pointed out repeatedly in most dietary and nutritional surveys in Korea. The consumption rate of dairy products has been increasing markedly in recent years. Milk and milk products are known to be a good source of the vitamin which can easily be destroyed by the sunlight. Total riboflavin content of the pasteurized and homogenized milk, both plain and flavored, and the milk products were measured by the Lumiflavin method. It ranged from $62.4{\mu}g$ riboflavin per 100g of homogenized milk to $195.9{\mu}g$ for vanilla flavored ice cream. In general milk products in the form of cream contained about three times as much riboflavin as plain milk. The rates of destruction of riboflavin in chocolate milk and white milk in clear glass bottle and in polyethylene pack were different when measured in 30 min intervals after exposure to bright sunlight for two hours. In the case of the plain milk, the riboflavin content decreased rapidly and remained only about a quarter of the initial value within an hour of the exposure period. The destruction rate slowed down after the first hour of the exposure and resulted about 90% destruction of riboflavin in two hours. The chocolate milk however exhibited a protective effects of the riboflavin from the sunlight. It retained 65% of the initial riboflavin after an hour of the exposure to sun and 55% ofter two hours. Two most widely used milk containers, clear glass bottle and polyethylene pack were about equally affected by the sunlight.

• Analytical Science and Technology
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• v.11 no.2
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• pp.79-87
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• 1998

Consumers have recently preferred to purchase extensive UV intercepting products, which are waterproof and free from side effects on skin. During the testing of cytotoxicity (in-vitro) in neutral red (NR) method, cell survival ratio of UV-B interceptors decreased to just above 0.08 w/v%, and it was observed that the UV-A interceptors the ratio also decreased to just above 0.06 w/v%. In addition patch-tests of inorganic UV interceptors resulted in no skin irritation even below 10.0 and 11.25. In absorption curves, UV-B was most suitable for octyl methoxycinnamate (OMC) and UV-A for butyl methoxy dibenzoylmethane (BMDM). For this reason, $Nylonpoly^{TM}$ UVA/UVB the material of OMC and BMDM coated with Nylon & polyethylene, was used as the organic UV interceptor. Zinc oxide (ZnO) and titanium dioxide ($TiO_2$) was used as inorganic UV interceptors. The appropriate mixture ratio of ZnO and $TiO_2$ was 6 to 4:6% of ZnO, 4% of $TiO_2$ and 5% of $Nylonpoly^{TM}$ UVA/UVB were all combined and added to our sunscreen cream. The SPF value of in-vitro was 38.9. In practical application, each sun protection factor (SPF) duration of oil-in-water (O/W) emulsion and water-in-silicone (W/S) emulsion containing sunscreen cream of the same content showed that W/S type of sunscreen cream was 5 times as durable as the other. Therefore, this product is fit for use in swimming, climbing or skiing. This research is to minimize skin trouble caused by UV interceptors and to make one with proper softness, skin safety and UV intercepting efficiency.

• Journal of Industrial Convergence
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• v.18 no.3
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• pp.7-17
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• 2020

This study investigated the differences in skin-related habits and skin health behavior according to the gender in college students. The questionnaire surveyed four category on general characteristics, skin-related habits, cosmetic use, and skin care habits. As a result, there were significant differences between gender in smoking(χ²=19.58, p=0.000) and exercise(χ²=17.59, p=0.001) habits. In all categories of cosmetics use, there were significant differences between gender. But both male and female college students were the highest in the 'Not used' and 'Less than once a week" in functional cosmetics, essence, nutritional cream, eye cream, mask pack and deep cleansing items. whereas, there were significant differences between gender in use of sun cream(χ²=31.20, p=0.000). The results of this study showed there were differences in gender according to the survey items. However, female college students were overall better than male college students in skin care.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.517-526
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• 2021

Objectives: This study was conducted to analyze the sugar content, acidity, and viscosity of the Korean frozen desert. Methods: A total of 60 types of frozen desserts marketed in Korea were randomly selected and classified into frozen desserts, milk-fat ice cream group, and non-fat ice cream group according to the classification criteria for frozen desserts. Each product was treated under the same conditions to investigate the component of each product, and sugar content, acidity, and viscosity were measured. Frequency analysis and one-way ANOVA were performed. Results: As a result of analyzing the characteristics related to dental caries activity by group, the frozen dessert had the lowest average pH of 3.67, and the sugar content was significantly higher in the milk-fat group (33.22) and non-fat group (32.89) than in the frozen dessert. The viscosity was also the highest in the milk-fat group at 32.62, and the frozen dessert was significantly lower at 9.42. Conclusions: Due to the abnormal temperature and spread of the coronavirus, consumption of frozen desserts at home is on the rise. To prevent dental caries in children, education is needed for children and their guardians for proper oral care after eating frozen desserts.

• Journal of Korean Society of Forest Science
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• v.14 no.1
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• pp.21-31
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• 1972

It has intended to identify the members of the Genus Lespedeza in Korea by a chemical colour reaction, and the following five species of the Genus Lespedeza grown in the garden have been used in this experiment. 1. Lespedeza bicolor Turcz 2. Lespedeza bicolor var. melanantha (Nak.) T. Lee 3. Lespedeza cyrtobotrya Miq. 4. Lespedeza japonica var. intermedia Nakai 5. Lespedeza maritima Nakai 6. Lespedeza maximowiczii Schneider 7. Lespedeza maximowiczii var. tomentella Nakai A few drops of each solution of $K_2Cr_2O_7$. $FeSO_4{\cdot}7H_2O$, $FeCl_3$, $KH_2PO_4$, $KMnO_4$, $NH_4OH$, and HCl was added to the methanol extracts of wood dust to get the specific colour reaction. HCl-infused wood was also used for the identification of L. bicolor var. melanantha and L. bicolor. The results can be summarized as the following key; 1. Chrome lemon by $K_2Cr_2O_7$ ${\cdots}{\cdots}$2 1. Sun flower yellow by $K_2Cr_2O_7$ ${\cdots}{\cdots}$Lespedeza maximowiczii var. tomentella Nakai 2. $KH_2PO_4$ Oystem white by $KH_2PO_4$; golden yellow by $FeCl_3$ ${\cdots}{\cdots}$=3 2. Cream colour by $KH_2PO_4$=6 3. Oyster white by $NH_4OH$; corn colour by $FeSO_4{\cdot}7H_2O$ ${\cdots}{\cdots}$4 3. Cream colcur by $NH_4OH$ ${\cdots}{\cdots}$5 4. Van dyke brown by $KMnO_4$ ${\cdots}{\cdots}$; sea shell pink by HCl injection under heating ${\cdots}{\cdots}$Lespedeza japonica var. intermedia Nakai 4. Sepia colour by $KMnO_4$; honey colour by HCl injection under heating ${\cdots}{\cdots}$Lespedeza maritima Nakai 5. Golden red by $FeSO_4{\cdot}7H_2O$; andover green by HCl-infused wood dust ${\cdots}{\cdots}$Lespedeza bicolor var. melanantha (Nak.) T. Lee 5. Yellow ochre by $FeSO_4{\cdot}7H_2O$; sand warm gray by HCl-infused wood dust ${\cdots}{\cdots}$Lespedeza bicolor Turcz 6. Amber green by $FeCl_3$ ${\cdots}{\cdots}$Lespedeza cyrtobotrya Miq. 6. Leather brown by $FeCl_3$ ${\cdots}{\cdots}$Lespedeza maximowiczii Schneider.

• Journal of Food Hygiene and Safety
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• v.26 no.2
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• pp.160-165
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• 2011

The composition of fatty acids in bakery products from 35 bakeries in Seoul was analyzed by GCFID. The contents of crude fat in bakery products were represented 9.54-44.30% in pastries, 14.67-41.22% in cookies and 7.63-28.15% in whipped cream cakes. The total saturated fatty acid content in pastries, cookies and whipped cream cakes were 12.8-75.1 %, 8.7-81.6% and 50.2-85.9% respectively. The proportion of trans fatty acids in pastries ranged from 0.00 to 3.37%. Cookies and whipped cream cakes were represented varying amount of trans fatty acid with highest value of 4.55% in cookies and 2.13% in whipped cream cakes. Total estimated daily intakes of fatty acids from pastries and whipped cream cakes were as follows: 1.2 g/day/person for saturated fatty acids and 0.014 g/day/person for trans fatty acids.

• Korean journal of food and cookery science
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• v.12 no.1
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• pp.20-26
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• 1996

The present study was attempted to investigate and to evaluate various hydrocolloids as a stabilizer in improving texture of the frozen yogurt. Four kinds of hydrocolloids used in this study were CMC (carboxymethyll cellulose), PGA(propylene glycol alginate), LMP(low methoxyl pectin), and the combination of LBG(locust bean gum) and GG(guar gum). The viscosity of frozen yogurt mixes did not show any significant differences among four samples at 5$^{\circ}C$. However, as the temperature increased up to 50$^{\circ}C$, theviscosity of frozen yogurt mixes containing CMC, LMP, PGA decreased drastically except frozen yogurt containing the combination of LBG+GG. The overrun of frozen yogurt containing each hydrocolloid gradually increased and reached to about 53, 50, 54, and 35%, respectively, after 40 min of operating ice cream freezer. As the result of sensory evaluation in the texture of frozen yogurt and melt-down quality, the sample containing LMP was described as the most coarce & icy, crumbly, and sand-like characters. On the other hand, PGA sample was evaluated as not being icy, crumbly, but being chewy and soft in texture. However, any significant differences among four samples were not shown in melt-down quality.