• Korean Journal of Food Science and Technology
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• v.31 no.2
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• pp.527-534
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• 1999

This study was carried out to investigate the effects of pine needle extracts on lipid oxidation and free radical reaction in iron sources reacted with active oxygen species. The results were summarized as follow; the catalytic effects of active oxygen on lipid oxidation in oil emulsion tended to be showed $OH,\;H_2O_2\;and\;KO_2$ in order. At the same time, pine needle extracts itself were tended to be showed a little catalytic effects. Active oxygen scavenging ability of pine needle extracts didn't show, but pine needle extracts played role as a strong chelating agents to bind iron ion if $Fe^{2+}$ ion exist in oil emulsion. The content of $Fe^{2+}$ ion and total iron in CPNP were higher than those of HPNP and FPN. The content of ascorbic acid of FPN showed the highest (87.77 ppm) among several pine needle extracts. Electron donating ability of HPNP and CPNP were 81% and 78%, respectively, which were showed higher content than those of FPN. The SOD-like activity of HPNP showed 44.30%, compared to other pine needle extracts which means the most strong antioxidant reaction. The nitrite scavenging effects were tended to be different, depending on pH value as pH value was increased. Especially, they didn't show the nitrite scavenging effect in pH6.0.

• Food Science of Animal Resources
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• v.32 no.1
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• pp.112-117
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• 2012

In order to improve or replace the direct addition method of nitrite and ascorbic acid, the effect of nitrite and ascorbic acid-derived gas addition on color development and physical characteristics in emulsified sausage was investigated. Nitrite (150 ppm) and ascorbic acid (450 ppm) were added directly to emulsion in the control group, but in the treatment group nitrite and ascorbic acid-derived gas was used for emulsion. In the control and treatment groups, pH values were higher than raw meat, but these values did not show significant change during the storage in both groups. In the meat color, lightness (CIE $L^*$) and redness ($a^*$) values of control and treatment groups were higher compared to raw meat. The treatment group has lower redness and higher yellowness ($b^*$) values than control group during the storage (p<0.05). However, lightness was not significantly different between control and treatment groups. The cook and storage loss values were significantly different between control and treatment groups (p<0.05), but the water holding capacity and shear force values were not significantly different between groups. These results showed that treatment of nitrite and ascorbic acid-derived gas has a similar effect to direct addition of nitrite and ascorbic acid on color development and physical characteristics in emulsified sausage. Also, these results showed that nitrite and ascorbic acid-derived gas addition may be a good possible alternative of nitrite and ascorbic acid using in emulsified sausage.

• Journal of the Korean Recycled Construction Resources Institute
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• v.1 no.1
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• pp.17-25
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• 2013

Thermal storage technology used for indoor heating and cooling to maintain a constant temperature for a long period of time has an advantage of raising energy use efficiency. This, the phase changing material, which utilizes heat storage properties of the substances, capsulizes substances that melt at a constant temperature. This is applied to construction materials to block or save energy due to heat storage and heat protection during the process in which substances melt or freeze according to the indoor or outdoor temperature. The micro-encapsulation method is used to create thermal storage from phase changing material. This method can be broadly classified in 3 ways: chemical method, physical and chemical method and physical and mechanical method. In the physical and chemical method, a wet process using the micro-encapsulation process utilized. This process emulsifies the core material in a solvent then coats the monomer polymer on the wall of the emulsion to harden it. In this process, a surfactant is utilized to enhance the performance of the emulsion of the core material and the coating of the wall monomer. The performance of the micro-encapsulation, especially the coating thickness of the wall material and the uniformity of the coating, is largely dependent on the characteristics of the surfactant. This research compares the performance of the micro-capsules and heat storage for product according to molecular mass and concentration of the surfactant, SSMA (sulfonated styrene-maleic anhydride), when it comes to micro-encapsulation through interfacial polymerization, in which Dodecan-1 is transformed to melamin resin, a heat storage material using phase changing properties. In addition, the thickness of the micro-encapsulation wall material and residual melamine were reduced by adjusting the concentration of melamin resin microcapsules.

• Journal of Life Science
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• v.31 no.10
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• pp.937-943
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• 2021

In this study, antibacterial activity against pathogenic strains and antioxidant activity were measured using the red pine leaf distilled concentrate. The results of the antibacterial activity measured using an emulsion of the red pine leaf distilled concentrate by the paper disc method showed the antibacterial activities against three Gram negative pathogenic strains, E. coli, S. typhi and Vibrio parahaemolyticus and exhibited growth inhibitions of 12 mm, 10 mm and 9 mm at a 5.0% (v/v) concentration, respectively. In addition, all three strains also showed growth inhibitions even at 0.5% (v/v) concentration. However, no antibacterial activity was exhibited against gram positive bacteria. The results of the antibacterial activity using the red pine leaf distilled concentrate measured by the turbidity method, the same antibacterial activities against three gram negative pathogenic strains, E. coli, S. typhi and V. parahaemolyticus as results of the paper disc method. V. parahaemolyticus showed more than 50% growth inhibition compared to the negative control at a concentration of 5% (v/v), E. coli exhibited 33.5% growth inhibition at 4 hr incubation, and S. typhi showed 65.1% and 44.6% growth inhibitions at 4 and 5 hr incubations, respectively. Antioxidant activities of an emulsion of the red pine leaf distilled concentrate were measured by DPPH and ABTS methods. DPPH method showed the highest activity of 55.81% at a 1.0% (v/v) concentration. ABTS method exhibited the highest activity of 18.44% at a 1.0% (v/v) concentration. Through this study, it is expected that the developments of the food and the cosmetics with enhanced functionality by utilizing the antioxidant and antibacterial activities of the red pine leaf distilled concentrate.

• Journal of Life Science
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• v.18 no.8
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• pp.1159-1163
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• 2008

The purpose of this study was to establish a high-throughput assay method capable of estimating specific lipase activity at oil-water interface. The method is based on the fact that fluorescence intensity of fluorescein is affected by pH. The pH-dependence might be used to monitor pH change caused by the release of fatty acid through the action of lipase. Assay was performed by incubating a reaction mixture containing oil emulsion, fluorescein and enzyme and by monitoring fluorescence intensity periodically. Fluorescence intensity decreased linearly with a rate proportional to the enzyme amount. Linear relationship was observed between enzyme amount and reaction rate which was calculated from a graph of fluorescence change against time. The assay was possible at different pH conditions in the range of pH 6.0-8.0.

• Journal of Pharmaceutical Investigation
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• v.39 no.1
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• pp.59-63
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• 2009

Soybean phosphatidylcholine microparticles loaded with cyclosporin A (CsA) were prepared by the modified emulsion solvent diffusion and ionic gelation method, in which chitosan on the surface of the microparticles was crosslinked with various concentrations of tripolyphosphate (TPP). The morphology of the particles was characterized by scanning electron microscopy (SEM). The change of particle size and zeta-potential by chitosan on the surface of the lipid microparticles were systematically observed. The encapsulation efficiency and loading capacity of CsA in the particles were determined by high performance liquid chromatography (HPLC). In vitro release kinetics was studied using the dialysis method. In the results, the mean particle size and the zeta-potential of lipid microparticles increased when the attached chitosan was cross-linked (from 2.5 to 6.2 ${\mu}m$ and from -37.0 to +93.0 mV, respectively). The cyclosporin A-loaded lipid microparticles appeared discrete and spherical particles with smooth surfaces. The encapsulation efficiency of CsA was between 79% and 90% while the loading capacity was between 41% and 56%. In vitro release study showed that the crosslinkage of chitosan by TPP significantly delayed the release of CsA from the particles in a concentration-dependent manner. Thus, the release of CsA from the lipid microparticles could be controlled by tripolyphosphate used as a cross-linking agent.

• Journal of the Korean Applied Science and Technology
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• v.16 no.2
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• pp.147-153
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• 1999

As main components of antifoamers, we were used fatty alcohols, fatty acid and fatty acid esters. Then the antifoaming properties on the particle size distribution, temperature and concentration for antifoamers was measured by Air Injection Method of ASTM under 1L/min air flow rate condition, and was measured surface tensions and emulsifying power of antifoamers. The antifoaming properties on the particle size distribution of antifoamers showed excellent antifoaming properties in the range of emulsion particle size from 5.5 to 6.8${\mu}m$. Surface tensions on the $10^{-2}$wt% aqueous solution of antifoamers was $33{\sim}34$ mN/m. And emulsifying power of fatty alcohol antifoamers showed good.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.602-611
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• 2013

We have investigated the influence of system composition and preparation conditions on the particle size of vitamin E acetate (VE)-loaded nanoemulsions prepared by PIC(phase inversion composition) emulsification. This method relies on the formation of very fine oil droplets when water is added to oil/surfactant mixture. The oil-to-emulsion ratio content was kept constant (5 wt.%) while the surfactant-to-oil ratio (%SOR) was varied from 50 to 200 %. Oil phase composition (vitamin E to medium chain ester ratio, %VOR) had an effect on particle size, with the smallest droplets being formed below 60 % of VOR. Food-grade non-ionic surfactants (Tween 80 and Span 80) were used as an emulsifier. The effect of f on the droplet size distribution has been studied. In our system, the droplet volume fraction, given by the oil volume fraction plus the surfactant volume fraction, was varied from 0.1 to 0.3. The droplet diameter remains less than 350 nm when O/S is fixed at 1:1. The droplet size increases gradually as the increasing the volume fraction. Particle size could also be reduced by increasing the temperature when water was added to oil/surfactant mixture. By optimizing system composition and homogenization conditions we were able to form VE-loaded nanoemulsions with small mean droplet diameters (d < 50 nm). The PIC emulsification method therefore has great potential for forming nanoemulsion-based delivery systems for food, personal care, and pharmaceutical applications.

• Journal of Adhesion and Interface
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• v.10 no.1
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• pp.11-16
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• 2009

The microcapsules containing rosmarinic acid were prepared in this research. Rosmarinic acid is known that it is effective to care the winkles. Chitosan was used as a wall material, and glutaraldehyde was used as a crosslinking agent, and the microcapsules were prepared by the water-in-oil (W/O) emulsion method. In this method Span80 was used as an emulsifier, and mineral oil was used as a medium material. Perfectly spherical microcapsules were obtained in the size range of $0.5{\sim}0.9{\mu}m$. The effects of emulsifier concentration and stirring speed on the average particle size and distribution, and encapsulation efficiency were investigated. The release behavior of the microcapsules with different amount of the crosslinking agent and different emulsifier concentrations were also investigated.

• Journal of Advanced Marine Engineering and Technology
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• v.38 no.9
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• pp.1064-1069
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• 2014

The use of emulsified fuel and EGR (Exhaust gas recirculation) system are effective methods to reduce NOx emission from diesel engines. In general, it is considered that EGR method influences diesel engine combustion in three different ways: thermal, chemical and dilution effect. Among others, the thermal effect is related to the increase of specific heat capacity due to the presence of $CO_2$ and $H_2O$ in inlet air. Meanwhile, emulsified fuel method of utilizing latent heat of vaporization and miro-explosion has been recognized as an effective technique for reducing diesel engine emissions. In this paper, an author studied on combustion and emission characteristics by using emulsified fuel (EF, Light oil : 80% + Water : 20%) and EGR (30% EGR ratio) system. And the effect of fuel injection pattern control was investigated.