• Bulletin of the Korean Chemical Society
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• v.33 no.10
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• pp.3208-3212
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• 2012

Controlled drug delivery systems employing microparticles offer lots of advantages over conventional drug dosage formulations. Microencapsulation technique have been conducted with biodegradable polymers such as poly(lactic-co-glycolic acid) (PLGA) and poly(lactic acid) (PLA) for its adjustable biodegradability and biocompatibility. In this study, we evaluated two techniques, oil-in-water (o/w) emulsion solvent evaporation and spray drying, for preparation of polymeric microparticles encapsulating a newly synthesized drug, SS-AG20, for the long-term drug delivery of this low-molecular-weight drug with a very short half-life. Drug-loaded microparticles prepared by the solvent evaporation method showed a smoother morphology; however, relatively poor encapsulation efficiency and drastic initial burst were discovered as drawbacks. Spray-dried drug-loaded microparticles had an imperfect surface with pores and distorted portions so that its initial burst was critical (70.05-87.16%) when the preparation was carried out with a 5% polymeric solution. By increasing the concentration of the polymer, the morphology was refined and undesirable initial burst was circumvented (burst was reduced to 35.93-74.85%) while retaining high encapsulation efficiency. Moreover, by encapsulating the drug with various biodegradable polymers using the spray drying method, gradual and sustained drug release, for up to 2 weeks, was achieved.

• The Korea Journal of Herbology
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• v.33 no.1
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• pp.85-91
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• 2018

Objectives : This study was carried out to evaluate the quality of different drying methods and different roots(primary root and lateral root) of Angelica gigas Nakai. Methods : The experimental method was performed according to the Korea Pharmacopoea Eleventh edition (KP11). Loss on drying, ash, acid insoluble ash, ethanol extract, nodakenin and total decursin contents were tested to evaluate the quality of root tissue of Angelica gigas Nakai. In addition, the treatment of different root parts were prepared in two groups of washing dry process and natural dry process. Results : In comparison of dry processing methods, total contents of nodakenin and total decursin in the primary root and lateral root through washing dry process were ranged from 3.55 to 4.09% and from 5.18 to 6.13%, respectively. And also, those of roots from the natural dry process were from 4.36 to 6.22% and from 6.28 to 8.34%, respectively. In the washing dry process and natural dry process methods, 47.9% and 22.3% higher amount of nodakenin and total decursin were measured in lateral root compared to primary root. In common, lateral roots accumulated higher contents of nodakenin and total decursin compared to primary roots, and samples drying processed with natural dry process compared to washing dry process method contained higher amount of compounds. Conclusions : We sincerely hope that this study will be contributed to the standardization and quality control of Angelica Gigas Root.

• Journal of the Korea Furniture Society
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• v.17 no.1
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• pp.33-46
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• 2006

This study was carried out to investigate a radio-frequency/vacuum (RF/V) drying ability and physical properties of the green boards and the pre-kiln dried boards with 40 mm thickness, and the 70 mm-thick green board of Iroko (Milicia excelsa). The major results were summarized as follows; The drying time from initial moisture content (MC) of 110% to approximate 6% MC for a 40mm-thick green board was 192 hours, and about 200 hours for the 70 mm-thick green board, respectively and so the RF/V drying times were dramatically shortened compared to conventional kiln drying time. The case hardenings at the RF/V drying completion stage test were very negligible, thus represented almost no existence of the residual stress. The checks were very slightly formed on all of the boards during the RF/V drying test, but crook appeared quite severely. During the accelerating test, the water-resistant treated specimens had not experienced any signs of checking occurred, whereas the control boards had encountered very frequent occurrences of end checking and slight surface checking. There were no observations of warping and discoloring regardless of the treatment.

• Journal of Bio-Environment Control
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• v.18 no.1
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• pp.60-66
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• 2009

This study was conducted to investigate into the effective drying method for three greens such as bang-a (Isodon japonicus), aster (Aster yomena) and lettuce greens (Ixeris dentata) Nakai. We have dried three greens using the different drying methods, have made methanol extracts and have also determined the physiological activities in $1,000mg{\cdot}L^{-1}$ extracts. Total phenolic compound contents were most increased by 65.1 and $60.2mg{\cdot}L^{-1}$ in the extracts of bang-a and aster which were frozen dried, however, that in lettuce greens were oven dried by $51.2mg{\cdot}L^{-1}$. Total flavonoid contents were extremely much more in bang-a extracts dried in the oven by $70.6mg{\cdot}L^{-1}$, however, aster and lettuce greens extracts frozen dried by 53.9 and $35.8mg{\cdot}L^{-1}$. DPPH radical scavenging activity in bang-a extracts were greatly increased by 78.8% when bang-a were frozen and dried, however, that in aster were not significant by $89.8{\sim}90.9%$. DPPH radical scavenging activities in lettuce greens extracts were became highest in the order f oven drying (91.9%), natural drying (91.0%) and freeze drying methods (90.9%). Nitrite radical scavenging activities in bang-a and aster extracts were most increased in the natural drying treatment by 73.3 and 78.2%, however, that in lettuce greens extracts were highest in freeze drying treatment by 75.1%.

• Journal of Korean Biological Nursing Science
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• v.13 no.1
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• pp.8-15
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• 2011

Purpose: The purpose of this study was to analyze effects of hand drying methods after hand-washing. Hand drying methods consisted of spontaneous evaporation, paper towel, hand dryer with rubbing, and hand dryer without rubbing. Methods: The research design was a crossover design. The subjects were eighteen university students and randomly assigned in four group. Each group had the schedule of treatment. The schedule tested one drying method per a day and proceeded for 4 days. The data collection was performed from July 27 to July 30, 2010. Data were analyzed by Kruskal-Wallis, Mann-Whitney and Wilcoxon test. Results: There was significant difference between the after CFU between natural dry, paper towel, air dryer with hand rubbing, and air dryer without hand rubbing(p=.006). The after CFUs of paper towel, natural dry and air dryer without hand rubbing groups were statistically less than air dryer with hand rubbing group. Conclusion: It was shown that the paper towel, spontaneous evaporation and without rubbing hand dryer are effective hand drying interventions on reducing CFU on hand. However additional researches with large sample and strict methodology are needed.

• International Journal of Concrete Structures and Materials
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• v.9 no.3
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• pp.337-343
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• 2015

Previous studies have shown that the drying shrinkage of recycled aggregate concrete (RAC) is greater than that of natural aggregate concrete (NAC). Drying shrinkage is the fundamental reason for the cracking of concrete, and tensile creep caused by the restraint of drying shrinkage plays a significant role in the cracking because it can relieve the tensile stress and results in the delay of cracking occurrence. However, up till now, all research has been focusing on the compressive creep of RAC. Therefore, in this study, a uniaxial restrained shrinkage cracking test was executed to investigate the tensile creep properties caused by the restraint of drying shrinkage of RAC. The mechanical properties, such as compressive strength, tensile splitting strength, and Young's modulus of RAC were also investigated in this study. The results confirmed that the tensile creep of RAC caused by the restraint of shrinkage was about 20-30 % larger than that of NAC.

• Reproductive and Developmental Biology
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• v.39 no.3
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• pp.69-76
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• 2015

In a conventional sense, dried-spermatozoa are all dead and motionless due to the lost of their natural ability to penetrate oocytes both in vivo and in vitro. However, their nuclei are completely able to contribute to normal embryonic development even after long-term preservation in a dried state when the dried-spermatozoa are microinjected into the oocytes. In this sense, dried spermatozoa must still be alive. Thus, defining spermatozoa as alive or dead seems rather arbitrary. Several drying method of sperm including freeze-drying, evaporative/convective-drying and heat-drying were represented in this review. Although the drying protocol reported here will need further improvement, the results suggest that it may be possible to store the male genetic resources.

• Journal of the Korean Society of Food Culture
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• v.10 no.2
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• pp.83-88
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• 1995

This study was conducted to examine the effects of additives and drying methods in Yukwa's manufacture. Additives had significant effects on hardness, and bean water and bean powder added group rated better than the baking powder and boiled bean added group. Sensory evaluation test showed that bean water and bean powder added group produced higher desirability. Drying methods had significant effects on all attribute of sensory evaluation, natural drying and incubative plate drying produced higher uniformity, denseness and overall desirability.

• The Korean Journal of Food And Nutrition
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• v.8 no.3
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• pp.239-252
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• 1995

The results which were examined changes In contents of constitutive lipid and fatty acid during the natural drying of Pacific Saury were as follows. During the natural drying of Pacific Saury, offal lipid and moisture contents gradually decreased. In the survey of rancidity degree extracted lipid of Pacific Saury, peroxide value was gradually Increased, TBA and acid value were radically increased thereafter 9 days of drying. Neutral lipid, phospholipid and glycolipid contents of total lipid were 95%, 4% and 2%, respectively, and in the neutral lipid, content of TG was more than 90%, and in the phospholipid, contents of PC and PE were 45∼85%, 27∼34%, respectively. Fatty acid composition of total lipid was substantially higher in C18:0 and C20:1, C22:1, C22:6 contents and fatty acid composition of neutral lipid was higher In C22:1, C22:1, contents and fatty acid composition of phospholipid was the highest in C22:6 content. In the fatty acid composition of glycolipid, monounsaturated fatty acid content has substantially higher, C16:0 content was gradually Increased In saturated fatty acid and C22:1 content was gradually decreased in monounsaturated fatty acid. It showed that fatty acid composition of triglyceride has higher in monounsaturated fatty acid content and contents of C20:1, C22:1 was gradually decreased.

• Journal of environmental and Sanitary engineering
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• v.22 no.1 s.63
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• pp.57-66
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• 2007

Changes in the alliinase activity during the hot air drying and vacuum freeze drying of garlic samples treated as the whole, sliced and crushed state were investigated. The specific activity of alliinase in raw garlic was 8.52 units/mg protein. The activity in the whole garlic prepared by the hot air drying for 8 hrs was reduced remarkably to 5.22 units/mg protein with 61% remaining and to 4.25 units/mg protein with 50% remaining for 36 hrs. The activity in the sliced garlic prepared by the hot air drying for 36 hrs was reduced to 3.55 units/mg protein with 42% remaining and the activity in the crushed garlic prepared by the hot air drying for 36 hrs was reduced to 3.12 units/mg protein with 37% remaining. The garlic sample sliced or crushed was higher than the whole state in the efficiency of drying but was lower in the remaining activity of alliinase. The activity in the whole garlic prepared by the vacuum freeze drying for 8 hrs was reduced to 7.21 units/mg protein with 85% remaining and to 5.53 units/mg protein with 65% remaining for 36 hrs. The activity in the sliced garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.55 units/mg protein with 53% remaining and the activity in the crushed garlic prepared by the vacuum freeze drying for 36 hrs was reduced to 4.16 units/mg protein with 49% remaining. The remaining activity of alliinase in the garlic samples prepared by the vacuum freeze drying was higher than the remaining activity in the garlic samples prepared by the hot air drying.