• Journal of the East Asian Society of Dietary Life
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• v.20 no.3
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• pp.402-414
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• 2010

A survey was conducted to study the ingredient and the nutrition of Yukwa consumed in Jeonbuk region. Additional survey was performed to the adult population in Jeobook region to identify the recognition and improvement of Yukwa. The ingredient and baking process varies from each region. The modernization of Yukwa baking process requires introduction of new flavour using new ingredient and simplification of the baking process as these two factors are holding back the modernization of the Yukwa. Top quality Yukwa can be produced by standardized baking process, using top quality agricultural goods, cultivated in Korea. The key to making Yukwa more accessible to the public is by simplifying the current baking process, including the drying process Bandegi, which is the most complicated process of all.

• YAKHAK HOEJI
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• v.31 no.5
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• pp.343-346
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• 1987

The effect of mixing ratios of active ingredient on the content uniformity of tablets was studied using caffeine as active ingredient and hydroxypropyl starch as diluent. In the case that caffeine content was not more than 1%, the standard deviation of individual tablet assays was inversely proportional to caffeine content. In the case of more than 1%, the standard deviation was constant independently of caffeine content. In the case that the designed tablet weight was not more than 200mg, the standard deviation of individual tablet assays was inversley proportional to tablet weight designed. In the case of more than 200mg, it was constant and the results for weight variation against the designed weight showed same tendency.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.36 no.2
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• pp.115-120
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• 2010

The formidable barrier property of the stratum cornemum and the high hydrophilicity of active ingredient make it difficult to permeate through the skin and reach to its site of action. The aim of this study was to investigate the effect of chemical penetration enhancers on the skin permeation of a hydrophilic cosmetic active ingredient, such as arbutin. The enhancing effects of N-methyl-2-pyrrolidone (NMP) on the permeation of a hydrophilic cosmetic active ingredient were evaluated by using Franz diffusion cell. The study indicated that NMP has considerable influence on the skin permeability. NMP was not only the most effective enhancer but also increased the skin permeability of arbutin approximately 1.3~1.5 fold compared with control without penetration enhancer. The lag time did not change with NMP, which suggested no effect of NMP on skin lipid fluidity. This suggest that arbutin co-permeated with NMP. The results indicate NMP is effective enhancer of a hydrophilic cosmetic active ingredient in penetration, with potential applications for drug delivery system.

• Proceedings of the Korean Society of Crop Science Conference
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• 2006.04a
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• pp.586-587
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• 2006

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1999.11a
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• pp.51-54
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• 1999

In this paper, the relativities, and the properties of various contaminants, which could give significant decrease in electrical insulation strength were investigated. For this investigation, the contamination degree was manually measured with brush-wiping method, and the ingredient of some specific sample was analyzed with ICP/MS. With the result, the influence of distance from sea, climatic condition contamination was investigated. And the difference in electrical properties of various salts in aquous solution was determined. Finally, we could get several significant result on the relativity and properties of contamination in various conditions

• The Journal of Economics, Marketing and Management
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• v.2 no.3
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• pp.1-5
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• 2014

The author could recommend suitable gruel in accordance with customer's needs to widen scope of selection and to increase customer satisfactions. The research would be of great help to increase sales. The professional entertainment could increase customers' reliability to be given more order: The author felt pleasant to greet customers owing to customers' compliments being healthy by taking gruel after cognizing ingredient and effects.

• Journal of the Korean Society of Food Culture
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• v.7 no.3
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• pp.223-235
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• 1992

1. There were 21 kinds foods and preservation of beef and the number of dishes were 346 in the literatures written before 1943. 2.Soup(羹) was appeared first, and followed by dried beef(肉脯), steamed(蒸), sliced of boiled beef(熟肉과 片肉), preservation(貯臟), pan broiled beef(濕熱炒), salted beef(肉醬), raw beef(膾), shish kebab(算炙), roasted with seasoning(炙), beef with vegetables cooked in pan(煎鐵), calf`s-hoof jelly(gelatin)(足片), jaban(佐飯), hardboiled beef(boiled in soy sauce), ravioli (饅頭), beef juice(肉汁), thick broth(heavy soup, 助致), grilled beef (煎油魚), mix with the season(muchim), sun(膳) and gruel(粥). 3.The total of 14 different names of soup were found in the literatures which are Yang tang(stomach soup), Dunggol tang(marrow soup), Dogol tang(medulla soup), Sungi kuk(ox-blood soup), Sogogi kuk(beef soup), Gom kuk(bone attached beef and organs soup), Jap tang(bone attached beef, organs and tough beef soup), Yukgaejang(fresh beef, organs and green onion soup), Joujeo tang(foot starched soup), Jok tang(foot soup), Kori tang(ox-tail soup), Kalbi tang(rib soup), Malgun jangkuk(clear soup), Wan ja tang(beef ball soup). 4.The number of staple ingredient were Tripe and fresh meat among 26 kinds of major ingredient, radish, wheat flour, egg among 21 kinds of miner ingredient black pepper, soy sauce and seasame among 22 kinds of seasonings, and Thin layer-fried egg among 9 kinds of decorating ingredient were used commonly in cooking for soup.

• Asian-Australasian Journal of Animal Sciences
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• v.28 no.2
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• pp.231-238
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• 2015

An experiment was conducted to increase the quality of rice bran by fermentation using Bacillus amyloliquefaciens and humic substances and its utilization as a feed ingredient for broiler chickens. The experiment was carried out in two steps. First, the fermentation process was done using a completely randomized design in factorial with 16 treatments: i) Dosage of B.amyloliquefaciens ($2.10^8cfu/g$), 10 and 20 g/kg; ii) Graded levels of humic substances, 0, 100, 200, and 400 ppm; iii) Length of fermentation, three and five days. The results showed that the fermentation significantly (p<0.05) reduced crude fiber content. The recommended conditions for fermentation of rice bran: 20 g/kg dosage of inoculums B. amyloliquefaciens, 100 ppm level of humic substances and three days fermentation period. The second step was a feeding trial to evaluate the fermented rice bran (FRB) as a feed ingredient for broiler chickens. Three hundred and seventy-five one-day-old broiler chicks were randomly assigned into five treatment diets. Arrangement of the diets as follows: 0%, 5%, 10%, 15%, and 20% level of FRB and the diets formulation based on equal amounts of energy and protein. The results showed that 15% inclusion of FRB in the diet provided the best bodyweight gain and feed conversion ratio (FCR) values. In conclusion, the nutrient content of rice bran improved after fermentation and the utilization of FRB as a feed ingredient for broiler chickens could be included up to 15% of the broiler diet.

• Journal of the Korean Applied Science and Technology
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• v.32 no.4
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• pp.694-701
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• 2015

In order to get stabilized pure retinol in skin care cosmetics, developing the three layered matrix bead capsules were studied. This study relates to make a cosmetic composition using the three layered matrix capsule that could increase the stability of the active ingredient. A primary encapsulation, vitamin A (pure retinol) of active ingredient was perfectly capsulated into water-in-oil (Water-in-Oil: W/O) emulsion vesicle using PEG-10 dimethicone copolyol emulsifier. A secondary encapsulation of multiple emulsion of the water-in-oil-in-water (W/O/W) emulsion blending W/O emulsion using sucrose distearate of surfactant was developed using homogenizing emulsifying system. Pure retinol of active ingredient was stably capsulized to inside the W/O/W-multiple emulsion in order to load the triple matrix capsulation. By coating it with a polymer matrix base, encapsulated in the triple layered type, which were developed bead encapsulation of 2~10mm uniformly size. To show beautifully appearance capsulated bead type, these finish particles in this triple matrix layer were developed as a gold, green, dark brown, silver and blue color were encapsulated in the bead types. Structural particle certification of triple matrix layer was observed through SEM analysis. Stability of pure retinol was remained stable more than 99.7% for 30 days at $42^{\circ}C$ incubating conditions compared with non-capsule. This technology was applied in different formulations such as various sizes and colors that by applying the skin care cosmetics. In the future, this technology to encapsulate an unstable active ingredient, we expect to be expanded this application in the food and drug as a time delivery system.

• Korean Journal of Environmental Agriculture
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• v.11 no.2
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• pp.155-162
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• 1992

In order to extend the releasing period of granular formulation to approximately 20 days, the KC-6620-adsorbed granules were formulated with carriers and polyethylene glycol as adjuvant. The releasing rates of active ingredient from the formulations were evaluated in aqueous medium. The baked bentonite was found most effective carrier to sustain the release of KC-6620. Due to, however, low releasing rate of active ingredient after 20 days, bentonite formulation appeared to be of no practical for the short-term sustained release of KC-6620. The increased pore volume of bentonite granular formulation by adding pyrophyllite increased remarkably the released amount of KC-6620 from bentonite-pyrophyllite(4 : 6) granule up to 85% of total active ingredient incorporated. Addition of polyethylene glycol to the bentonite-pyrophyllite granule further increased the releasing rate of KC-6620. With KC-6620 content in the bentonite-pyrophyllite(4 : 6) granule, the releasing rate of active ingredient was markedly reduced.