• Journal of the Society of Cosmetic Scientists of Korea
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• v.43 no.2
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• pp.149-155
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• 2017

This study was carried out to investigate the hair protection effect of fermented black soybean extracts. The morphological characteristics, tensile strength and constitutional changes of the hair were analyzed and compared when the hair was chemically oxidized and then treated with fermented black soybean extract. As a result, treatment of oxidizing agent on virgin hair caused damage on the cuticle layer of the epidermis and decreased in tensile strength of hair from $14.32{\pm}0.83g/cm^2$ to $12.32{\pm}0.79g/cm^2$. FT-IR analysis showed the peaks at 1,077, 1,041, and $801cm^{-1}$ of the hair treated with oxidizing agent were increased compared to peak values of virgin hair, indicating that cystein in hair was decreased which is crucial to disulfide bond between keratin. On the other hand, when the damaged hair is treated with the fermented black soybean extract, cracks in the cuticle layer of the epidermis were filled, tensile strength was restored to $14.27{\pm}0.96g/cm^2$ and the ratio of oxidized cysteine in hair was decreased. These results suggest that the fermented black soybean extract is worthy of further investigation as a protective material for hair damaged by oxidizing agents.

• Clean Technology
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• v.26 no.2
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• pp.109-115
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• 2020

Over the last 3 years, the global food 3D printing market has grown at an average annual rate of 31.5% and has shown an industry size that reached about U$ 9.46 billion. Food 3D printing technology has the advantage of being utilizable in diverse ranges because it enables free design of existing foods so that foods can be produced according to individuals' tastes and purposes. Many countries around the world are producing food 3D printers to release trial products such as foods employing the advantages of food 3D printing. They are also attempting to apply food 3D printing in various fields such as combat rations, space rations, restaurants, liquid foods, foods for the elderly, diets for patients, and baby foods. Whereas the 3D printing market, which has a high growth potential and is expected to continue to expand in size, is highly likely to become a blue ocean, not only is food 3D printing technology small in South Korea, but also the overall ratio of 3D printing utilization and the scale of the relevant industry are small. This is attributable to the fact that South Korea has problems such as insufficient institutionalization compared to developed countries and delays in the development of standardized domestic materials. Therefore, this paper is intended to inform the necessity of food 3D printing and describe food 3D printing technology and food 3D materials in order to obtain the additional effect of vitalizing the South Korean food 3D printing market.

• Journal of the Korean Society of Food Science and Nutrition
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• v.34 no.7
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• pp.1109-1113
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• 2005

The objective of this study was to determine the effect of extrusion temperature on puffing of white and red ginseng powder. The extrusion variables were feed material (red and white ginseng powder) and die temperature $(100\;and\;115^{\circ}C)$. The analyzed characteristics of ginseng extrudates were sectional expansion index, microstructure and rheological properties. Most of biopolymer was highly puffed at higher extrusion temperature, but the cross-sectional expansion of white and red ginseng powder was higher at 1000e and longitudinal expansion seems to higher at $115^{\circ}C$. White and red ginseng powder were puffed inconsistently and discontinuously at $115^{\circ}C$. The scanning electron microphotograph of extruded white ginseng was uniform air cell distribution at 100oe, but pore size increased at $115^{\circ}C$ and had fine uniformity due to pore explosion. White ginseng and its extrudate were pseudoplastic. Intrinsic viscosity was lower as a result of increased die temperature. The cross-sectional expansion seems to be inconsistent and decreased due to decrease in melt viscosity at $115^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.37 no.4
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• pp.567-573
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• 2005

Compatability of films made of chitosan, gelatin, and their blends prepared by aqueous solution casting was investigated using a thermogravimetric analyzer(TGA) and a dynamic mechanical analyzer (DMA). TGA showed gelatin is more thermally stable than chitosan, and thermal stability of chitosan in blends was higher than that of pure chitosan due to interaction among functional groups of component polymers in blend. Glass transition temperature $(T_g)$ of blends was dependent on chitosan content of blends. Blend films exhibited good miscibility. Moisture and glycerol contents of blend strongly affected thermal properties of two component polymers.

• Membrane Journal
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• v.15 no.3
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• pp.247-254
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• 2005

Chitosan film has potential applications in agriculture, food, and pharmacy. However, films made only from chitosan lack gas barrier and have poor mechanical properties. For enhanced gas barrier and mechanical properties, chitosan/clay nanocomposites have been prepared with montmorillonite (MMT) which is a layered structure of clays and chitosan. The cationic biopolymer, chitosan is intercalated into $Na^+-montmorillonite$ through cationic exchange and hydrogen bonding process. Diluted acetic acid is used as solvent f3r dissolving and dispersing chitosan. Chitosan was intercalated or exfoliated in MMT and it was confirmed by X-ray diffraction method. D-spacing of the characteristic peak from MMT plate in chitosan/clay nanocomposites was moved and diminished. The thermal stability and the mechanical properties of the nanocomposites are measured by TGA and Universal Testing Machine. Gas permeability through the chitosan/clay nanocomposites films decreased due to increased tortuosity made by intercalation of clay in chitosan.

• Journal of the Korea institute for structural maintenance and inspection
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• v.22 no.6
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• pp.97-104
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• 2018

In recent years, more than 5,000 tons of sargassum honeri have been infested in the southern coast and the coast of Jeju Island, causing serious damage to the farms and fisheries, and environmental problems. The alginate contained in the sargassum honeri is a natural polymeric substance mainly used for medicines and foods. However, since there is no way to utilize it in large quantities, a study was carried out to utilize bio polymer obtained from sargassum honeri in producing polymer mortar for repairing deteriorated infrastructures. From the tests of setting time, it was found that the L0BP12 mixture containing 12% of bio polymer increased the setting time by 20% as compared with the L12BP0 mixture using only synthetic polymer. From the tests of water absorbtion, the LOBP12 combination decreased by 0.36% compared to Plain-URHC using ultra rapid hardening cement. This indicated that the watertightness of the mortar was increased by the incorporation of the bio polymer. In the compressive and flexural strength tests, the strength decreased as the amount of bio polymer increased. The incorporation rate of the maximum bio polymer satisfying the KS F 4042 standard was determined to be 12%. In addition, the bond strength of the mortar produced with biopolymer was higher than that of Plain-URHC specimens, and it was confirmed that incorporation of bio polymer improves bond strength of mortar.

• Ecology and Resilient Infrastructure
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• v.8 no.3
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• pp.135-142
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• 2021

Biopolymers have been known as eco-friendly soil strengthening materials and studied to apply levees. However, the effect of biopolymer on vegetation is not fully understood. In this study, we analyzed the root growth of Camelina sativa L. (Camelina) when the xanthan gum was amended to soil in Aluminum (Al) stress conditions. Amendment of 0.05% xanthan gum increased root growth of Camelina under Al stress conditions. Under the Al stress condition, expression of aluminum activate malate transporter 1 (ALMT1) gene of Camelina root was induced but showed a lower level of expression in xanthan gum amended soil than non-amended soil. Additionally, the binding capacity of xanthan gum with Al ions in the solution was confirmed. Using morin staining and ICP-OES analysis, the Al content of the roots in the xanthan gum soil was lower than in the non-xanthan gum soil. These results suggest that xanthan gum amended soils may reduce the detrimental effects of Al on the roots and positively affect the growth of plants. Therefore, xanthan gum is not only an eco-friendly construction material but also can protect the roots in the disadvantageous environment of the plant.

• Korean Journal of Food Science and Technology
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• v.54 no.2
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• pp.179-184
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• 2022

In this study, edible films made of fish and mammalian gelatins were produced using heat pressing, and their physical properties were investigated. Transparent and smooth films were formed continuously and uniformly using a mixture of fish skin gelatin (FG) or mammalian gelatin (MG), glycerol, and water under the process of heat pressing at 90℃ and 20 MPa for 5 min. Heat-pressed FG films possessed lower light transmittance and tensile strength than heat-pressed MG films; however, their appearance, surface morphology, water vapor permeability, lightness, and redness were not different from those of heat-pressed MG films. Although heat-pressed FG films had lower tensile strength, they had a flatter and more uniform surfaces and demonstrated higher transparency and moisture barrier properties compared to the casted FG films. These results demonstrate the potential utility of heat pressing for the large-scale production of edible films using both FG and MG.

• Journal of the Korean GEO-environmental Society
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• v.24 no.9
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• pp.5-13
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• 2023

Cement-based reinforcement materials, which are representative slope reinforcement materials, can cause contamination of ground and groundwater when ground injection or surface application is applied. Accordingly, slope reinforcement materials using eco-friendly biopolymers are attracting attention as a means of replacing existing materials, but the biopolymers currently used are easily dissolved when exposed to groundwater or rainfall environments, reducing strength. In order to solve this problem, the cross-linking of protein between sodium casein and Transglutaminase (TGase, C₂₀H₁₆N₄O₂S₂) was used to increase the water resistance of biopolymers, and a rainfall slope test was conducted to evaluate their usability and applicability as a slope reinforcing material. In the case of reinforcement with only sodium casein, the precipitation dissolved sodium casein, and the slope was completely destroyed in 1 hour. On the other hand, it was observed that the slope reinforced by adding a small amount of TGase (0.5%) do not collapse even after 80 hours of rainfall duration due to increased water resistance. Strength and water resistance increases due to the addition of a small amount of TGase, and its applicability as an eco-friendly reinforcement is confirmed.

• Korean Journal of Food Science and Technology
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• v.37 no.3
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• pp.405-411
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• 2005

Chitosan, second largest biomass after cellulose on earth, has potential for use as functional food package due to its antibacterial activity. However, due to high melting temperature of chitosan, chitosan films have been made by casting method. Because gelatin has relatively low molting temperature depending upon amount of plasticizer added, it was added to chitosan to produce commercially feasible film. The objective of the current study was to determine optimum blend ratio and amount of chitosan/gelatin blend solutions against antibacterial activities for extruder resin. Gram-positive bacteria (Bacillus cereus ATCC 14579 and Listeria monocytogenes ATCC 15313) and -negative bacteria (Escherichia coli ATCC 25922 and Salmonella enteritidis IFO 3313) were used. Paper (8 mm) diffusion and optical density methods were used to evaluate effect of different blending ratio solutions on the inhibition of bacterial growth. Measured clear none size ranged from 8 mm to 18.07 mm in paper diffusion test. For B. cereus, E. coli, and S. enteritidis, addition of $50\;{\mu}L$ blend solution (chitosan/gelatin = 2/8: 0.3 mg) resulted in clear zone on paper disc. In L. monocytogenes, inhibition effect was observed with 0.6 mg chitosan (chitosan/gelatin=4/6). Minimum inhibitory concentration (MIC) values of B. cerues, L. monocytogenes, E. coli, and S. enteritidis with addition of chitosan were 0.1461, 0.2419, 0.0980, and 0.0490 mg/mL, respectively, These results indicate possibility of producing commercially feasible film with addition of optimum chitosan/gelatin amount.