• Clean Technology
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• v.25 no.1
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• pp.33-39
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• 2019

A.C (activated carbon) is mainly used to remove VOCs (volatile organic compounds), however, it has many problems such as fire risk due to increasing of adsorbent surface temperature during VOCs ad/desorption, increased cost by frequent replacement cycles requirement and performance degradation when containing moisture. In order to solve these problems, many researches, hydrophobic zeolite adsorbents, have been reported. In this study, $NH_4{^+}Y$-zeolite was synthesized with Y-zeolite through steam treatment and acid treatment, which is one of the hydrophobic modification methods, to secure high surface area, thermal stability and humidity resistance. The Y, Y-550-HN, Y-600-HN and Y-650-HN had adsorption capacities of $23mg\;g^{-1}$, $38mg\;g^{-1}$, $77mg\;g^{-1}$, $61mg\;g^{-1}$. The change of Si/Al ratio, which is an index to confirm the degree of modification, was confirmed by XRF (X-ray fluorescence spectrometer) analysis. As a result, the adsorbtion performance was improved when Y-zeolite modified, and the Si/Al ratio of Y, Y-550-HN, Y-600-HN, Y-650-HN were increased to 3.1765, 6.6706, 7.3079, and 7.4635, respectively. Whereas it was confirmed that structural crystallization due to high heat treatment temperature affected performance degradation. Therefore, there is an optimal heat treatment temperature of Y-zeolite, optimum modification condition study could be a substitute for activated carbon as a condition for producing an adsorbent having high durability and stability.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.45 no.3
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• pp.237-254
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• 2019

This study is focused on the effect of sodium stearate, which is a hydrophilic gelling agent affecting on the hardness of O/W solid sunscreen cosmetic. The sunscreen of the O/W (oil in water) type is stable, good in use, and relatively easier to stabilize than the sunscreen of the W/O (water in oil) type. Methods for increasing the stability by using emulsifiers, electrolytes, and wax or oil have been studied for solid sunscreen. This study was intended to develop a solid sunscreen stabilized by increasing the hardness using sodium stearate as an O/W type containing more than 40% moisture. Response surface methodology (RSM) was used to analyze the factors affecting the hardness of cosmetics, and sodium stearate, polyol and oil were used for each factor. The hardness and the reaction value was measured using a rheometer. As a result, sodium stearate showed a meaningful value (p < 0.05) among the three factors affecting hardness. In addition, the use of sodium stearate as a hydrophilic gelling agent increased the usability and stability of the solid sunscreen.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.49 no.2
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• pp.97-106
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• 2023

In this study, we would like to study the stabilization of the high content of ceramide formulation by containing cyclodextrin. Ceramide, which constitutes the intercellular lipid, a human skin barrier, is a very important ingredient in moisturizing maintenance by protecting moisture in the skin and strengthening the skin barrier. However, since ceramide is poorly soluble, even if it is included in the cosmetic formulation, it has a problem that it is slowly gelled or crystallized and deposited over time, making it difficult to containing a high amount of ceramide. Cyclodextrin is a cyclic oligosaccharide connected with glucose molecules and has a cylindrical structure with hydrophilic outer surface and hydrophobic inner surface, which is known to improve the physicochemical properties of drugs such as improving solubility and absorption of poorly soluble drugs. We demonstrated the stability of the formulation containing high amount of ceramide by measuring hardness and observing emulsion drops with polarized microscope. This study also demonstrated that the high-content ceramide formulation containing cyclodextrin has the effect of preventing gelation or crystallization of ceramide, thus having excellent environmental conditions stability and skin moisturization.

• Journal of Microbiology and Biotechnology
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• v.21 no.6
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• pp.627-636
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• 2011

A commercially important alkaline protease, produced by Bacillus sp. RRM1 isolated from the red seaweed Kappaphycus alvarezii (Doty) Doty ex Silva, was first recognized and characterized in the present study. Identification of the isolated bacterium was done using both biochemical characterization as well as 16S rRNA gene sequencing. The bacterial strain, Bacillus sp. RRM1, produced a high level of protease using easily available, inexpensive agricultural residues solid-state fermentation (SSF). Among them, wheat bran was found to be the best substrate. Influences of process parameters such as moistening agents, moisture level, temperature, inoculum concentration, and co-carbon and co-nitrogen sources on the fermentation were also evaluated. Under optimized conditions, maximum protease production (i.e., 2081 U/g) was obtained from wheat bran, which is about 2-fold greater than the initial conditions. The protease enzyme was stable over a temperature range of 30-$60^{\circ}C$ and pH 6-12, with maximum activity at $50^{\circ}C$ and pH 9.0. Whereas the metal ions $Na^+$, $Ca^{2+}$, and $K^+$ enhanced the activity of the enzyme, others such as $Hg^{2+}$, $Cu^{2+}$, $Fe^{2+}$, $Co^{2+}$, and $Zn^{2+}$ had rendered negative effects. The activity of the enzyme was inhibited by EDTA and enhanced by $Cu^{2+}$ ions, thus indicating the nature of the enzyme as a metalloprotease. The enzyme showed extreme stability and activity even in the presence of detergents, surfactants, and organic solvents. Moreover, the present findings opened new vistas in the utilization of wheat bran, a cheap, abundantly available, and effective waste as a substrate for SSF.

• Asian-Australasian Journal of Animal Sciences
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• v.31 no.5
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• pp.729-737
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• 2018

Objective: Effect of addition of wheat bran (WB) and dried carrot pomace (DCP) on sensory, textural, colour, physico-chemical and nutritional characteristics of chicken sausage were evaluated. Methods: WB and DCP were used as a source of dietary fibre at 3%, 6%, and 9% level individually. Different quality attributes of sausages were estimated. One product from each source with very good sensory acceptability was selected to analyze dietary fibre content and shelf life under refrigerated storage. Results: Sensory acceptability of 3% fibre enriched sausage was comparable with control and a further increase in fibre level resulted in a decrease in sensory acceptability. Fibre enriched sausages were significantly harder and less cohesive than control sausage. Significant increase in gumminess and chewiness was observed at 6% level in WB treated sausages and 9% level in DCP treated sausages. Moisture content decreased significantly in all treated sausages, protein content decreased significantly in DCP-2 and DCP-3 sausages while fat content decreased in all WB and DCP-3 treated sausages in comparison to control. The fibre enriched sausage had significantly higher dietary fibre and lower cholesterol content. Cooking yield and emulsion stability increased in treated sausages and a significant difference was noticed at 6% level in both types of sausages. pH of WB treated sausages was significantly higher and DCP treated sausage significantly lower in comparison to control. Conclusion: The results of present study indicate that fibre enriched chicken sausage with moderate acceptability can be developed by incorporating WB and DCP each up to 9% level. Chicken sausage with very good acceptability, higher dietary fibre content and storability up to 15 days at refrigerated temperature can be developed by incorporating WB and DCP at 6% level each.

• Applied Chemistry for Engineering
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• v.31 no.1
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• pp.36-42
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• 2020

In order to investigate the effect of the oxidation process on thermal properties of the pitch, the oxidized pitch was prepared by changing the oxidation temperature. Thermal properties of the pitch were analyzed using thermogravimetric analysis (TGA), and it divided into three sections as A (25~100 ℃), B (250~550 ℃) and C (550~800 ℃) by derivative thermogravimetry (DTG) graph behavior. In the A section, the was reduced because the moisture contained in the pitch was removed. In the B section, as the oxidation temperature increased, the thermal stability of the pitch is improved. Because the degree of aromaticity and molecular weight of the pitch increased with increasing oxidation temperature. In contrast, the results of the C section were shown opposite of B section. Because the introduced C-OH, C-O-C, and C=O bonds were decomposed, and the resulting oxygen compounds induced the combustion reaction of the pitch.

• Korean Journal of Soil Science and Fertilizer
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• v.46 no.5
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• pp.391-398
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• 2013

Soil organic carbon (SOC) has the potential to promote the soil quality for sustainability and mitigation of global warming. There is little information on organic carbon composition despite of having resistance of carbon degradation in soil. In this study, to understand the effect of volcanic ash on organic carbon composition and quantity in soil, we investigated characteristics of volcanic soil and compared organic carbon composition of soil and humic extract by using $^{13}C$-CPMAS-NMR spectra under soil profiles of Namweon series in Jeju. SOC contents of inner soil profiles were 134.8, 101.3, and 27.4 g C $kg^{-1}$ at the layer of depth 10-20, 70-80 and 90-100 cm, respectively. These layers were significantly different to soil pH, oxalate Al contents, and soil moisture contents. Alkyl C/O-alkyl C ratio in soil was higher than that of humic extracts, which was decreased below soil depth. Aromaticity of soil and humic extract was ranged from 29-38 and 24-32%, which was highest at the humic extract of 70-80 cm in soil depth. These results indicate that the changes of SOC in volcanic ash soil resulted from alteration of organic composition by pyrolysis and stability of organic carbon by allophane in volcanic ash soil.

• Korean Journal of Agricultural and Forest Meteorology
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• v.16 no.4
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• pp.259-266
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• 2014

Understanding the forest fire patterns is necessary to comprehend the stability of the forest ecosystems. Thus, researchers have suggested the simulation models to mimic the forest fire spread dynamics, which enables us to predict the forest damage in the scenarios that are difficult to be experimentally tested in laboratory scale. However, many of the models have the limitation that many of them did not consider the complicated environmental factors, such as fuel types, wind, and moisture. In this study, we suggested a simple model with the factors, especially, the geomorphological structure of the forest and two types of fuel. The two fuels correspond to susceptible tree and resistant tree with different probabilities of transferring fire. The trees were randomly distributed in simulation space at densities ranging from 0.5 (low) to 1.0 (high). The susceptible tree had higher value of the probability than the resistant tree. Based on the number of burnt trees, we then carried out the sensitivity analysis to quantify how the forest fire patterns are affected by the structure and tree density. We believe that our model can be a useful tool to explore forest fire spreading patterns.

• Food Science of Animal Resources
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• v.37 no.5
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• pp.726-734
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• 2017

This study investigated the meat quality and storage characteristics of pork loin marinated in grape pomace powder during different storage periods. The experimental design included six treatments : pork loin containing only 100% water (Control, C); pork loin containing a combination of 20% grape pomace and 80% water (T1); pork loin containing a combination of 40% grape pomace and 60% water (T2); pork loin containing a combination of 0.5% grape pomace powder and 95.5% water (T3); pork loin containing a combination of 1.0% grape pomace powder and 99.0% water (T4); and pork loin containing a combination of 2.0% grape pomace powder and 98.0% water (T5). The pork loins aged by grape pomace and grape pomace powder showed decreased crude protein, crude fat, crude ash, pH, redness, and yellowness values; however, their moisture, lightness, and shear force increased significantly. During cold storage, marination with grape pomace and grape pomace powder reduced the 2-thiobarbituric acid value, volatile basic nitrogen value, and total microbial count in pork loin. Thus, marination with grape pomace and grape pomace powder improved the meat quality and storage characteristics, and could be used to improve storage stability of pork loin.

• Food Science of Animal Resources
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• v.30 no.1
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• pp.55-61
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• 2010

Breakfast sausages containing 1, 2, 3, and 4% sea tangle powder (Lamina japonica) were prepared. No differences were found in moisture, protein, and fat contents among the control and treatments. However, the ash content increased with increasing amounts of sea tangle powder (p<0.05). The pH levels in the treated samples were lower than the control in both the meat batters and the breakfast sausages (p<0.05). The $L^*$ and $a^*$ values of the meat batters and breakfast sausages were decreased by the addition of the sea tangle powder, and the control had the highest $b^*$ value (p<0.05). The added sea tangle powder improved cooking loss and improved emulsion stability. The T4 sample (containing 4% sea tangle powder) was shown to have the lowest cooking loss and water loss (p<0.05). The hardness, gumminess, and chewiness of the treatments increased compared to the control due to the presence of dietary fibers in the sea tangle. In the sensory evaluations, the 1% sea tangle powder treatment received a lower color score, but received significantly higher scores for flavor, tenderness, and juiciness (p<0.05). Collectively, the breakfast sausage containing 1% sea tangle powder was determined to have the highest overall acceptability. Altogether, the best results, in terms of physicochemical and sensory properties, were obtained for the breakfast sausage containing 1% sea tangle powder.