• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.146-151
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• 2003

Chinese medical materials of Astragalas manbranaceus Bunge, Angelica gigas Nakai, Cnidium officinale, Glycyrrhiza uralensis Fisch, Lycium Chinese Mill were mixed, mixing ratio was 28:20: 18:18:16(w/w). Yield and concentration of extract obtained through extraction- concentration process of the mixed Chinese medical materials were 37.28%(w/w) and 50Brix, respectively. Animal feed(AF) used for animal test was manufactured from both mixing of general AF and this extract(0∼ 5%, w/w) and freeze dried. After the male rats were fed experimental diets in order to test during 4 weeks, the results of plasma TG, total cholesterol, phospholipid content changes and plasma, pancreas and femur insulin concentration changes were followed. The more the amount of treatment of Chinese medical material extract are, the higher the effect of concentration decline are in plasma lipid concentration. And at 3% treatment plasma TG, total cholesterol and phospholipid contents are decreased respectively 8.62%, 2.81% and 2.11%. Plasma glucose concentration has also similar effect that those things are decreased at 3% treatment. Insulin concentration of plasma, pancreas and femur are difficult to prove the effects due to respective increase and decrease. We guess that these results comes from not experimenting intentioned rat of diabetes mellitus but normal rat.

• Food Science of Animal Resources
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• v.29 no.2
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• pp.143-150
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• 2009

This study was carried out to investigate the properties of crude exopolysaccaride (CEPS) produced by Streptococcus thermophilus LFG in goat milk. The yields of CEPS from yogurt cultured with Str. thermophilus LFG were greater at higher temperatures $(40-45^{\circ}C)$ than at lower temperatures $(30-35^{\circ}C)$. Goat milk yogurt had lower viscosity values than cow milk yogurt. However, the CEPS yield was higher in goat milk yogurt than in cow milk yogurt. The yields of CEPS from yogurt were also higher in cultured milk containing 3% glucose (14-21%), and 3% sucrose (4-16%) relative to the control yogurt. Antioxidant activities were higher in goat milk yogurt supernatant (21%) and its CEPS (28%) than cow milk yogurt supernatant (11%) and its CEPS (24%). The amino acid contents of CEPS were higher in yogurt using goat milk than that using cow milk. The CEPS extracted from goat milk yogurt produced by Str. thermophilus LFG consists of carbohydrate (37% w/w) and protein (63% w/w). The CEPS consisted of monosaccharides such as glucose 56.45% (w/w), galactose 42.35% (w/w), galactosamine 1.37% (w/w), glucosamine 1.09% (w/w) and fucose 0.27% (w/w).

• Applied Chemistry for Engineering
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• v.27 no.5
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• pp.516-520
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• 2016

Concentrated liquid detergents have 2~3 times higher surfactant contents [35~45% (w/w)] compared to those of normal type detergents. In general, a single surfactant forms a lyotropic liquid crystal (LC) phase when the concentration is in the region of 30~60% (w/w). Whereas the concentrated liquid detergent at about 40% (w/w) concentration in a mixed surfactant system shows an opaque appearance of gel or LC. In order to meet consumer needs and preference for product appearance, we applied hydrotropes and various surfactants systems in concentrated liquid detergents to obtain an opaque gel-phase and also a clear transparent phase at even below zero $^{\circ}C$ temperature. The more effective hydrotropes for making concentrated liquid detergents are 1,6-hexanediol, adipic acid and dipropylene glycol (DPG) which have two hydrophilic groups in both terminated positions. In order to prepare an excellent concentrated liquid detergent, good hydrotropes alongside secondary type surfactants like LAS and SAS were used. The formation of LC phase of concentrated liquid detergents at about 40% (w/w) concentration could be prevented by the use of both hydrotropes and secondary type surfactants. The result indicate that concentrated detergents having excellent low temperature stability and controlled viscosity can be prepared.

• Elastomers and Composites
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• v.38 no.4
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• pp.316-325
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• 2003

The blends of waste-polyethylene (W-PE)/waste-ethylene vinyl acetate copolymer (W-EVA) with inorganic and phosphorous flame retardants (i.e., aluminium hydroxide, magnesium hydroxide, and so on) were prepared by melt mixing techniques at different compositions and foamed. The flame retardancy and foaming properties of the blends, limiting oxygen index (LOI), heat release rate (HRR), carbon monoxide yield (COY), total heat release (THR), effective heat of combustion (EHC), expandability and cell structure were investigated using cone calorimeter, SEM, LOI tester and polarizing microscope. When the composition ratios of the W-PE/W-EVA blends were 50/50 (w/w), and the ranges of the flame retardants contents were $175{\sim}220 phr$, we could obtain foams with the uniform and closed cell, high expandability (1900 % or more), high LOI, and low HRR values. These results depend on crosslinking and loaming conditions, a char formation and smoke suppressing effect. Aluminium hydroxide had more effect in the increase of LOI than magnesium hydroxide, while magnesium hydroxide considerably affected the decrease of HRR and COY.

• Food Science and Preservation
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• v.22 no.3
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• pp.377-384
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• 2015

This study examined the physicochemical quality characteristics of the oriental melon Makgeolli variant by addition of sucralose during its non-steamed fermentation process. The results showed a partial increase in initial sugar content in Makgeolli depending on the level of sucralose addition; and this slight increase in sugar content was exhibited in all intervals into which the sucralose was added during fermentation. The pH of Makgeolli did not exhibit significant changes according to the level of added sucralose until the fourth day of the fermentation process; and the total acidity of Makgeolli did not significantly change in accordance with the varied levels of added sucralose. Reducing sugar rapidly decreased in all intervals of the experiment during the first day of fermentation, and it was then increased slightly staring from the second day of the fermentation. Alcohol content in all experimental intervals was proportionally increased in accordance with the amount of added sucralose during the alcoholic fermentation process. The alcohol content was reached to the final alcohol contents of control (A) 11.27%, 0.001% (w/w) (B) 11.43%, 0.002% (w/w) (C) 11.80%, and 0.003% (w/w) (D) 12.23%. The levels of acetaldehyde, 1-propanol, isobutanol, and isoamyl alcohol in Makgeolli were all proportional to the level of the amount of sucralose added in the fermentation process. The organoleptic characteristics of Makgeolli was accorded with the level of the amount of sucralose. In the sensory evaluation, the experimental interval of 0.003% (w/w) (D) showed the highest scores of 3.30, 2.67, 3.17, and 3.20 in color, odor, taste and overall, respectively.

• Food Science and Preservation
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• v.24 no.7
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• pp.942-948
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• 2017

To establish manufacturing technology of tofu shake added with red rice prepared with Monascus purpureus KCCM 60570, the quality characteristics of tofu shake added with M. purpureus KCCM 60570 were investigated. Also, we determined the optimal mixing ratios of raw materials including red rice for manufacturing tofu shake. Monacolin K and mold number of red rice were increased rapidly until $8^{th}$ day of incubation and then gradually increased during the 12 day manufacturing period. As the results, it was considered to be most suitable to prepare red rice for 8 days at $25^{\circ}C$, and inoculate 1% (w/w) M. purpureus KCCM 60570. Sensory evaluation of tofu shake added with red rice and tofu shake without red rice was not significantly different at p<0.05. In sensory evaluation, tofu shake added with 0.5% (w/w) red rice was higher in taste, texture, and overall acceptability than the other. Therefore, the optimal mixing ratio of red rice and tofu shake is 0.5% (w/w). These results suggest that the addition of red rice could improve the quality of tofu shake.

• Korean Journal of Microbiology
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• v.36 no.2
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• pp.119-124
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• 2000

Thirty three strains of bacteria were isolated from the wastewater and soil contaminated a chemical softener, nrganopolysiloxane. Of these, five strains which showed higher activities for removal this chemical were finally selected for further study. By five strains the 2,500 mgll chemical softener was removed 65.2-67.9% at $37^{\circ}C$ for 5 days by shaking. The pH optimum for growth of W3721, S3712, and S3723 strain were at around pH 7.0-7.5, and W2811, and W2823 strain were at pH 6.5-7.0, respectively. The temperature optimum for growth of W3712 strain was at $37^{\circ}C$ and the other four strains were at TEX>$30^{\circ}C$. The optimal pH and temperature for removal by W3712 strain was initial pH 7.0 and $37^{\circ}C$ respechvely. The W3712 strain was identified and named as Corynebacterium pseudodiphtheriticum W3712 based on its morphological and physiological characteristics.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.2
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• pp.103-110
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• 2009

The objective of this study is to analyze the influences of fatty alcohols and fatty acids on rheological properties of oil in water (O/W) emulsions using viscosity and rheograms. As the chain length of fatty alcohols and fatty acids lengthened, the viscosity of emulsions was increased. The influence of fatty alcohols on viscosity enhancement was stronger than that of fatty acids. Both stearyl alcohol and cetearyl alcohol, which have carbon chain length similar to lipophilic portion of surfactant used in emulsion preparation, had showed the best increase in viscosity of O/W emulsions. O/W emulsions prepared with fatty alcohols and fatty acids were pseudo-plastic fluid and they showed shear thinning behaviour like as the common cosmetic emulsions. O/W emulsions prepared with cetyl alcohol, cetearyl alcohol and stearyl alcohol were thixotropic fluids and thixotropy increased with an increase in the concentration of fatty alcohols and fatty acids. Also O/W emulsions prepared with fatty alcohols were more thixotropic than those prepared with fatty acids. For the sake of viscosity increase related to O/W emulsions stability and spreadability enhancement related to payoff, it is thought that fatty alcohols are more useful than fatty acids in the O/W emulsions as the emulsion stabilizer.

• The Korean Journal of Applied Statistics
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• v.5 no.2
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• pp.243-254
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• 1992

In the present study two sets of unbalanced two-way cross-classification data with and without empty cell(s) were used to evaluate empirically the various sums of squares in the analysis of variance table. Searle(1977) and Searle et.al.(1981) developed a method of computing R($\alpha$\mid$\mu, \beta$) and R($\beta$\mid$\mu, \alpha$) by the use of partitioned matrix of X'X for the model of no interaction, interchanging the columns of X in order of $\alpha, \mu, \beta$ and accordingly the elements in b. An alternative way of computing R($\alpha$\mid$\mu, \beta$), R($\beta$\mid$\mu, \alpha$) and R($\gamma$\mid$\mu, \alpha, \beta$) without interchanging the columns of X has been found by means of,$(X'X)^-$ derived, using $W_2 = Z_2Z_2-Z_2Z_1(Z_1Z_1)^-Z_1Z_2$. It is true that $R(\alpha$\mid$\mu,\beta,\gamma)\Sigma = SSA_W and R(\beta$\mid$\mu,\alpha,\gamma)\Sigma = SSB_W$ where $SSA_W$ and means analysis and $R(\gamma$\mid$\mu,\alpha,\beta) = R(\gamma$\mid$\mu,\alpha,\beta)\Sigma$ for the data without empty cell, but not for the data with empty cell(s). It is also noticed that for the datd with empty cells under W - restrictions $R(\alpha$\mid$\mu,\beta,\gamma)_W = R(\mu,\alpha,\beta,\gamma)_W - R(\mu,\alpha,\beta,\gamma)_W = R(\alpha$\mid$\mu) and R(\beta$\mid$\mu,\alpha,\gamma)_W = R(\mu,\alpha,\beta,\gamma)_W - R(\mu,\alpha,\beta,\gamma)_W = R(\beta$\mid$\mu) but R(\gamma$\mid$\mu,\alpha,\beta)_W = R(\mu,\alpha,\beta,\gamma)_W - R(\mu,\alpha,\beta,\gamma)_W \neq R(\gamma$\mid$\mu,\alpha,\beta)$. The hypotheses $H_o : K' b = 0$ commonly tested were examined in the relation with the corresponding sums of squares for $R(\alpha$\mid$\mu), R(\beta$\mid$\mu), R(\alpha$\mid$\mu,\beta), R(\beta$\mid$\mu,\alpha), R(\alpha$\mid$\mu,\beta,\gamma), R(\beta$\mid$\mu,\alpha,\gamma), and R(\gamma$\mid$\mu,\alpha,\beta)$ under the restrictions.

• The Korean Journal of Food And Nutrition
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• v.17 no.4
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• pp.450-457
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• 2004

In wine making, to perform yeast culture effectively, which is the most important factor, 5 strains of representative active dry yeasts were selected : Montrachet, Pasteur Champagne, Epernay II, Prise do Mousse, Lalvin W15. The results about fermentation properties were as follows. After 1 day of fermentation, the ethanol contents of Lalvin W15 wine and Montrachet wine were 5.4% and 4.0%. After 2 days of fermentation, the ethanol content of Lalvin W15 wine was 9.2%, which is the highest degree among all experimental groups. As for the content of sugar solution, the wine fermented by Lalvin W15 was the highest one. In acidic solution, fermentation activity of Prise de Mousse, Lalvin W15, Montrachet were highest degrees and Red wine fermentation activity of Prise de Mousse has shown the highest degree in its fermentation activity, if only initial SO$_2$ amounts were 200 ppm. In regard to the foaming tendency during fermentation, the size of foams in Montrachet was big and the amount of foams was a lot. The change in Brix during the fermentation became evident after two days. The Brix of Montrachet wine and Lalvin W15 wine was 3.0, a high initial fermentation speed. After 10 days of fermentation, total acidity of Lalvin W15 wine was 0.99g/100m1, the highest degree. After 3 days of fermentation, the ethanol content of Lalvin W15 wine was 7.4%, the highest degree. But after 9 days of fermentation Epernay II showed the higher ethanol concentration to 13.8%.