• Journal of The Korean Society of Grassland and Forage Science
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• v.16 no.4
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• pp.315-326
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• 1996

An experiment was carried out to determine effect of cultivar, drying agent concentration and preservative on the moisture content, temperature and quality changes of fall harvested oat(Avena sativa L.) hay during field curing and storage. The main plots consisted of the cultivar such as 'Foothill' and 'Swan', the subplots consisted of drying agent concentration such as 7Skg/ha(C1), lOSkglha(C2) and control(C0) and the sub-subplots consisted of preservative such as buffered acid(BA), lactic bacteria inoculant(LB) and control(C0). Moisture contents of 'Foothill' and 'Swan' oat cultivar at harvest were 635.5 and 385.4%DW(Dry weight), respectively, but the final moisture contents of the oat cultivars were 117 and 86%DW. The moisture content of cut oat was not affeded by drying agent concentration. Core temperature of baled 'Swan' oat hay was a little higher than that of 'Foothill' and no consistent preservative effect was found. Total nitrogen content of 'Swan' oat hay was 3.08% and that of 'Foothill' oat hay was 3.45%(P<0.05). Drying agent treatment increased total nitrogen content of 'Swan'(P <0.05), but preservative had no effect. Crude fiber content of oat cultivar was increased as the curing progressed(P<0.05) and the difference of crude fiber content of oat cultivar was maintained through the whole curing period. Effect of drying agent concentration on crude fiber content was not found after preservation. Crude fiber content of 'Swan' oat hay was higher than that of 'Foothill' by 1.O% in ADF and 3.1 % in NDF(P<0.05). No preservative effect was found in crude fiber content. According to RFV of oat cultivar at harvest, forage quality of 'Foothill' and 'Swan' was Prime and Grade 1, respectively, but that of both cultivm was above Grade 2 at the final curing day. RFV of the stored 'Foothill' and 'Swan' oat hay was 122 and 114(P<0.05), respectively, and the quality of oat hay was classified as Grade 1 and 2, respectively, according to the forage quality standard assigned by AFGC.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.48 no.2
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• pp.135-146
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• 2022

In order to prevent microbial contamination and safely use cosmetics, it is essential to possess preservative power. In this study, the antifungal effect was confirmed by improving the preservative system of the aqueous dispersion formulation, which has a weak preservative power against fungi, and various preservative systems were established to strengthen the preservative power against fungi. Five kinds of raw materials (sodium anisate, p-anisic acid, caprylhydroxamic acid, o-cymen-5-ol, hydroxyacetophenone) that have a benzene ring structure having a hydroxyl group and exist as protonated form in cosmetic formulations expected to improve antifungal activity in cosmetics were selected, and the minimum growth inhibitory concentration of the raw materials was determined through MIC assay. It was confirmed that the preservative power against mold was improved through the preservative efficacy test of 4 types of water dispersion formulations (cream, lotion, toner, and sun cream) in which 4 types of raw materials showing antimicrobial activity against mold were added to the preservative system. When p-anisic acid was used, it was confirmed that the preservative activity against mold was strengthened without the effect of inhibiting the preservative power against bacteria and yeast in all four formulations.

• Textile Coloration and Finishing
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• v.3 no.2
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• pp.10-15
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• 1991

This study was to examine the anti-bacteria effect and the changes of chemical properties of chrome-tanned garment leathers on the preservative treatment. Various test methods, such as investigation of preservative treatment process, resistance test and chemical analysis by cleaning, antbbacterial test by shake flask method are carried out in this study. The results can be obtained as follows: 1. Bacterial reduction percentage of chrome-tanned garment leathers on the preservative treatment was 28.6%. 2. In the antbbacterial effect by dry cleaning, preservative treated leathers has no resistance. 3. Fats content has been removed by dry cleaning using perchloroethylene, so garment leathers properties were altered. 4. PH value was changed by dry cleaning. But once after fats removing, it was changed the little by dry cleaning numbers.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.11 no.1
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• pp.13-20
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• 1985

The decreased preservative effect by tale and $TiO_2$ for emulsions obtained with polyoxyethylene surfactant was studied by various analytical methods and biological test. The preservative effect of methyl p-hydroxybenzoate was decreased by the addition of talc and $TiO_2$ and this result was attributed to the adsorption of methyl p-hydroxybenzoate on them. Talc exhibited more decreased preservative effect than that of $TiO_2$. The amount of the adsorption of methyl p-phydroxybenzoate by talc at $20^{\circ}C$ could be represented by the following equation; $a=11.511C^{0.747}$.

• Journal of the Korean Wood Science and Technology
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• v.45 no.1
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• pp.107-115
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• 2017

In this study, the surface check reduction effect of preservative-treated Korean larch round-wood was investigated by applying three physical treatments, such as incising, kerfing, and kiln-drying. Moreover, the possibility of long-term service life was also checked by comparing the depth of surface check and the penetration depth of preservative. A rapid gradient of wood moisture content between surface and center causes a surface check. Thus, the effect of reducing surface check was carried out at the lowest equilibrium moisture content (EMC) condition, temperature ($2^{\circ}C$), humidity (44.6%), in outdoor locations in Korea until the test specimens reach to the 8.6% EMC. As a result, the preservative-treated specimens without incising, kerfing, kiln-drying (Type C) could not ensure the long-term service life due to a large surface check. Because the surface check depth of all specimens was deeper than the penetration depth of preservative. In case of the incising treated specimens (Type I), 80% of them, the depth of surface check was not deeper than the penetration depth of preservative. However, when a kerfing was additionally treated (Type B), a possibility of happening deeper surface check than penetration depth of preservative was increased rather than Type I.

• Culinary science and hospitality research
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• v.22 no.6
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• pp.14-23
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• 2016

This purpose of this study is to examine the antioxidant and antimicrobial activities of Persicaria hydropiper L. extract in 70% ethanol and in water, a medicinal herb, as an effort to examine the potential of medicinal herbs for development of antioxidants and natural preservative substitutes. The total poly-phenol content in the 70% ethanol extract and in the water extract were 19.88 mg/g and 7.46 mg/g, respectively. The DPPH radical scavenging activity was 90.99% and 64.98% in the 70% ethanol extract and water extract, in which 70% ethanol extract showed a higher activity. The antioxidant effect of Persicaria hydropiper L. extract appears to be very good and due to its excellent growth inhibitory effect on food-poisoning-causing microorganisms in the food, it is thought to be utilized as a potential natural preservative substitute in many areas.

• Journal of the Korean Wood Science and Technology
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• v.39 no.2
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• pp.172-178
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• 2011

Three different finger-jointed lumbers which have different geometric features and adhesives were manufactured and studied in this study. Larch and pitch pine lumbers with and without preservative treatment were used. Bending MOE was measured as the preliminary investigation for grouping the specimen. After the finger, bending MOE of two wood species without preservative treatment shows over 97% property of the control group. The tensile modulus also shows almost same property after the finger joint. And it is found out that the preservative treatment induce little effect on bending and tensile MOE. Based on this result, high performance of examined finger-jointed lumber can be found out. However, tensile strength decreased around 20% which would be induced by the crack along the root of the finger which is formed near the edge during manufacturing stage. And finger-jointed lumber with preservative treatment even shows higher decrement of the tensile strength with higher wooden part failure mode.

• Food Science and Preservation
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• v.6 no.3
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• pp.286-291
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• 1999

This study was carried out to determine the effect of dose and timing of gamma irradiation and post-irradiation treatment with some preservatives of cut flowers on their longevity of rose and chrysanthemum. Cut roses which were soaked in 2% sugar solution persist to 0.75 kGy irradiation treatments. In post-treatments with some preservative solutions, the mixture group of 2% sucrose,2000m silver nitrate and 3.0% crysal were available in flower quality, but the 200 ppm silver nitrate solution treatment showed serious blackening of floral stems and resulted On negative effect in flower quality. Effect of gamma irradiation and all preservative solutions on the cut mum longevity were showed almost same tendency with rose cut flower longevity experiments. The 2% sugar dipping solution in mum cut flower showed the most superior preservative effect compared with the my other preservative solutions tested. Also non-irradiated treatment extended to flower up to complete wilt.

• Korean Journal of Medicinal Crop Science
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• v.26 no.4
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• pp.308-316
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• 2018

Background: The Rosa multiflora, a well-known plant belonging to Rosacea, is widely used in orthodox medicine in worldwide. However, its biological activity and cosmetic preservative efficacy have not yet been studied. Thus, this species is yet to be defined as a functional cosmetic material. Accordingly, an investigation of the above mentioned atrributes was performed on a 50% ethanol extract of Rosa multiflora. Methods and Results: The antioxidant activity was assessed through free radical scavenging assays with 2,2-diphenyl-1-picrylhydrazyl (DPPH). Additionally, the contents of total phenols and flavonoids were analyzed. The phenolic compounds were detected using HPLC. The antimicrobial activity against Staphylococcus aureus, Escherichia coli, and Candida albicans was assessed using the disc diffusion assay. The preservative effect (challenge test) on a formulation of soothing gel was performed for 28days. The DPPH radical scavenging ability, denoted by the $SC_{50}$ (half maximal inhibitory concentration for DPPH radical scavenging) value was found to be $131.63{\mu}g/m{\ell}$. The content of total polyphenol and flavonoid content were 202 mg/g and 86.77 mg/g, respectively. In additon, astragalin and gallic acid were identified in the extract. The antimicrobial activity of the extract against S. aureus and E. coli was observed to be 5 - 0.5%, and no significant activity was noted against C. albicans. The ethanol extracts (5% and 10%) met the preservation standards of the Cosmetics, Toiletry, and Fragrance Association (CTFA). Conclusions: Thus the ethanol extract of R. multiflora can be used in cosmetics as a natural preservative and antioxidant.

• Journal of Food Hygiene and Safety
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• v.6 no.1
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• pp.67-72
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• 1991

This study was carried out to investigate the preservative effect of grapefruit seed extract on fish meat product. he effect of GFSE has been tried on fish meat product divided into three lots; Control (no treatment), 500 ppm and 1,000 ppm of GFSE-treated samples. The results were summarized as follows; 1 During the storage of fish meat product, chagnges of crude protein contents of GFSEtreated samples were smaller than the control. 2 Texture was inclined to decrease as the storage period goes, the decrease ratio of GFSEtreated samples was smaller than the control. 3. SDS-PAGE patterns of fish meat product treated with or without GFSE showed that Mw 30,000-32,000 of major proteins were hydrolyzed and disappeared. The deterioration of fish meat product proteins occured in the storage period of 2 days in the control and 4-5 days in GFSE-treated samples. Conclusivery, the excellent preservative effects of GFSE on fish meat product were shown in the rheological, chemical test and sensory evaluation.