• The Bulletin of The Korean Astronomical Society
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• v.37 no.2
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• pp.206.2-206.2
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• 2012

남극 40km 상공에서 고에너지우주선을 관측하는 CREAM(Cosmic Ray Energetics And Mass)실험은 2004년 CREAM I의 발사 및 운영을 시작으로 2010년 겨울 CREAM VI까지 성공적으로 그 관측 임무를 수행해 왔다. 이미 지난 모든 실험에서 검증된 두 개 층의 실리콘 입자 전하량 검출기(SCD)와 더불어 보다 정확하고 신뢰성 있는 결과를 얻기 위해, CREAM 검출기 최상단에 전 검출 영역을 커버하는 대면적의 Large-SCD를 추가로 장착하고자 한다. 이를 위해 2년간 420개 실리콘 센서, 5040채널로 이루어진 대면적 Large-SCD의 제작을 완료 하였으며, CERN 가속기 연구소에서 Beam 테스트를 마친 후 이미 메릴랜드 대학에서 최종 테스트 중이다. 이번 발표에서는 제작 된 Large-SCD와 이를 통해 기대되는 CREAM 실험에서의 우주선 성분 관측 정확도의 향상에 관하여 이야기 하고자 한다.

• Journal of Pharmaceutical Investigation
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• v.21 no.2
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• pp.97-101
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• 1991

Six different O/W cream bases containing 4% ascorbic acid dipalmitate and two different O/W cream bases containing 1% ascorbic acid were prepared. Percutanceous absorption of ascorbic acid as well as safety were determined using rabbits. The stability of the creams was also tested at room temperature. Ascorbic acid concentrations in urines varied depending on the characteristics of cream bases used. The absorption of ascorbic acid was increased and sustained with the cream bases containing branched chain esters of fatty acid instead of natural oils used currently. The excretion level of ascorbic acid in urine was high with the cream base including nonionic surfactants and a small quantity of natural oils. The creams containing nonionic surfactants showed excellent stability, while those containing anionic surfactants were not stable in terms of pH, odor and coloring test at room temperature during six months. But, the two creams containing ascorbic acid were unstable. All the cream bases tested showed good safety.

• Food Science of Animal Resources
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• v.35 no.6
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• pp.793-799
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• 2015

The market sales of premium ice cream have paralleled the growth in consumer desire for rich flavor and taste. Storage temperature is a major consideration in preserving the quality attributes of premium ice cream products for both the manufacturer and retailers during prolonged storage. We investigated the effect of storage temperature (−18℃, −30℃, −50℃, and −70℃) and storage times, up to 52 wk, on the quality attributes of premium ice cream. Quality attributes tested included ice crystal size, air cell size, melting resistance, and color. Ice crystal size increased from 40.3 µm to 100.1 µm after 52 wk of storage at −18℃. When ice cream samples were stored at −50℃ or −70℃, ice crystal size slightly increased from 40.3 µm to 57-58 µm. Initial air cell size increased from 37.1 µm to 87.7 µm after storage at −18℃ for 52 wk. However, for storage temperatures of −50℃ and −70℃, air cell size increased only slightly from 37.1 µm to 46-47 µm. Low storage temperature (−50℃ and −70℃) resulted in better melt resistance and minimized color changes in comparison to high temperature storage (−18℃ and −30℃). In our study, quality changes in premium ice cream were gradually minimized according to decrease in storage temperature up to−50℃. No significant beneficial effect of −70℃ storage was found in quality attributes. In the scope of our experiment, we recommend a storage temperature of −50℃ to preserve the quality attributes of premium ice cream.

• Journal of the Korean Society of Food Culture
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• v.26 no.5
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• pp.417-428
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• 2011

To promote use of nutrition labels, degrees of awareness, use, and satisfaction of nutrition labeling on eating-out menus were investigated by a self-recorded questionnaire from May to July 2010 in 629 participants who visited four bakery chains (n=409) and three ice-cream chains (n=220) located in Daejeon. Of the subjects 53.4% were female, 68.8% aged 20~29 years, and 59.3% visited bakery or ice-cream stores 1~3 times per month. Only 38.2% of participants had knowledge of nutrition-labeling mandates for eating-out menus, and 74.9% had seen labels before in bakery and ice-cream stores. Most subjects understood calorie amount and daily value of sodium very well, but they failed to understand the meaning of daily value. Only 21.2% of the subjects understood nutrition label information completely. Of the participants, 46.7% read nutrition labels in bakery or ice-cream stores when purchasing. Among the subjects who read the labels, 77.2% (36.1% of total subjects) referred to the label information when selecting a menu and 46.9% (21.9% of total subjects) had experienced altering their menu choice based on the information. Exactly 53.3% of subjects answered they did not read nutrition labels since they were not interested or had no time, or because the labels were not noticeable. Satisfaction of the place, timing, and format of nutrition labels at bakery and ice-cream stores fell below average overall. Many subjects wanted trans fat and cholesterol to be added to the labels. In conclusion, degrees of perception, use, and satisfaction of nutrition labels at bakery and ice-cream stores were still low. More effective publicity and consumer education about nutrition labeling will be necessary, and bakery or ice-cream companies should make efforts to improve nutrition labeling such as providing format and place.

• Journal of Pharmaceutical Investigation
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• v.37 no.4
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• pp.211-216
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• 2007

The bark of Alnus japonica has been used for the treatment of fever, hemorrhage and diarrehea in oriental traditional medicine. Recently, it was revealed that the diarylheptanoids from the bark of Alnus japonica possess anti-inflammatory activity and are expected to be applicable for atopic dermatitis. In this study, oregonin, one of major active components in the bark of Alnus japonica, was developed in the form of semisolid formulations for topical delivery. Oregonin was incorporated into four ointment bases: O/W cream, W/O cream, hydrophilic ointment and lipophilic ointment. Oregonin release from all formulation prepared was evaluated. Franz cell method and immersion method were employed to characterize the release patterns of drug from each formulation based on solvent availability. O/W cream showed a better release profile than the other formulations when evaluated with Franz cell method with an order of O/W cream, hydrophilic ointment, W/O cream and lipophilic ointment. In the immersion method, hydrophilic ointment showed the greatest release rate at times 1 hour exceeding compared to other bases with an order of hydrophilic ointment, O/W cream, W/O cream and lipophilic ointment. Hydrophilicity and solvent availability of formulation seems to significantly influence the release rate of oregonin from ointment bases. In this study, we successfully characterized the oregon in ointment and found that o/w cream is a promising formulation for the topical delivery of oregonin.

• Korean Journal of Veterinary Service
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• v.36 no.2
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• pp.95-103
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• 2013

The hazard analysis critical control point (HACCP) system was introduced to the Korean livestock slaughter and product processing business in 1997. Ice cream manufacturers focus on the sterilization process in order to reduce microorganism, so the HACCP-accredited ice cream manufacturers particularly set the sterilization process as critical control point (CCP). Therefore, the microbiological test results on the finished products can be considered as one of the indicators which show the level of microbiological control in the ice cream manufacturers. Accordingly, this study was carried out to examine if there is a meaningful difference in terms of the microbiological control level between the HACCP-accredited and non-accredited ice cream manufacturer groups by comparing aerobic plate count (APC) of ice creams. The mean of APC was 1.68 Log CFU/g in the HACCP-accredited ice cream manufacturer group and 2.59 Log CFU/g in the non-accredited ones respectively and there was a statistically significant difference (P<0.05). The test results suggest that the level of microbiological control in the HACCP-accredited ice cream manufactures is much higher than that of non-accredited ones.

• Perspectives in Nursing Science
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• v.17 no.2
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• pp.72-79
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• 2020

Purpose: This study sought to verify the effectiveness of the Nurse Hand Cream developed to protect the skin of the hands of nurses damaged by frequent hand hygiene. Methods: A randomized controlled trial was conducted that compared the hand skin moisture content of subjects using the Nurse Hand Cream that had been developed for nurses with that of the other hand cream. Results: After applying the hand cream, the subjects' skin moisture content were measured using a skin moisture measuring device; the moisture content of the experimental group significantly increased compared with the control group (p<.001). In particular, as a result of the second experiment that involved the four-time performance of hand hygiene every 30 minutes for two hours, the skin moisture content of the experimental group significantly increased compared with the control group, and 84.4% of the experimental group maintained a normal or higher skin moisture content. Conclusion: The hand cream for nurses was statistically confirmed to strengthen the moisturizing power and prevention of skin moisture loss compared with the other hand cream.

• Child Health Nursing Research
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• v.12 no.2
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• pp.253-259
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• 2006

Purposes: Venipuncture is one of the most painful and frequently performed invasive procedure for children by nurses. The purpose of this study was to investigate the effect of EMLA cream(eutectic mixture of local anesthetics: 2.5% lidocaine and 2.5% prilocaine) to decrease venipuncture related pain and anxiety in children. Methods: A randomized, double blinded, placebo-controlled study was conducted. Sixty children scheduled venipuncture were recruited, and randomly allocated to receive either EMLA or a placebo cream 1 hour before venipuncture. Venipuncture was carried out by one nurse investigator. Pain and anxiety was measured by parent, nurse investigator, and nurse observer. Results: Pain in the EMLA group was significantly lower than that of placebo group. However, there was no significant difference in anxiety score between the EMLA and placebo groups. Local side effect of EMLA cream were negligible. Conclusions: EMLA cream was found to be an effective local anesthetic for pediatric venipuncture pain. Further studies should continue to evaluate the facilitators and barriers of EMLA cream application in pediatric nursing practice.

• Food Science of Animal Resources
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• v.37 no.1
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• pp.38-43
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• 2017

This study was conducted to investigate the physical and sensory properties of ice cream containing fermented pepper powder. Three ice cream formulas were manufactured: 1, control; 2, supplemented with 0.1% fermented pepper powder; and 3, supplemented with 0.2% fermented pepper powder. Formulas 2 and 3 had significantly higher viscosity and lower overrun than formula 1 (p<0.05). Additionally, ice creams supplemented with fermented pepper powder were harder and maintained their forms longer than the controls. 0.2% fermented pepper powder added ice cream had no pungency as much as that of control and overall sensory attribute was not significantly different from control. Therefore, ice cream containing fermented pepper powder maintained physical and sensory properties similar to the controls, and maintenance was better. It means fermented pepper powder ice cream can be utilized as the material of functional food (dessert).

• Food Science of Animal Resources
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• v.32 no.1
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• pp.49-53
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• 2012

This study was aimed to compare the texture and sensory properties of Cream cheese and cholesterol-removed Cream cheese made from the whole milk powder (CRWMP) during storage at $7^{\circ}C$ for 4 wk. The cholesterol reduction by crosslinked ${\beta}$-CD was about 92% in CRWMP. In texture studies, hardness, gumminess, and chewiness had increased during the storage period of 4 wk in both cheeses, irrespective of treatment. In the sensory properties, cooked milk flavor was found to have decreased, whereas sourness had increased with increasing storage period of 4 wk in whole milk powder Cream cheese. On the basis of our results, we conclude that the cholesterol removal in CRWMP does not cause any adverse effect on the texture and sensory properties of Cream cheese made with whole milk powder.