• Title/Summary/Keyword: product formula

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Anti-inflammation and Anti-inflammasome Effects of Bambusae Caulis in Liquamen mediated by Nrf2 Activation in Kupffer cells (쿠퍼 세포에서 Nrf2 활성화 매개 죽력의 염증 및 인플라마좀 억제 효능)

  • Ji Hye Yang
    • Herbal Formula Science
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    • v.31 no.4
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    • pp.253-264
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    • 2023
  • Objectives : Bambusae Caulis in Liquamen (BCL), a traditional herbal medicine, is a distilled product of condensation from the burning of fresh bamboo stems. We previously identified the anti-oxidant capacity of BCL in hepatocytes and suggested that BCL is a promising therapeutic candidate for treating oxidative stress-induced hepatocellular damage. Despite the importance of the role played by Kupffer cells in liver disease, the efficacy of BCL on Kupffer cells is unclear. Therefore, this study aimed to determine whether BCL could suppress LPS-induced inflammation and LPS+ATP-induced inflammasomes in Kupffer cells. Methods : We used ImKCs, a murine immortalized Kupffer cell line to examined whether BCL inhibited LPS-induced inflammation response and oxidave stress. And, we prepared a total of 18 L of BCL, purchased from Bamboo Forest Foods Co., Ltd. (648 Samdari, Damyang-eup, Damyang-gun, Jeollanam-do, Republic of Korea), was concentrated using a decompression concentrator. Result : The LPS-induced release of inflammatory cytokines was abolished by BCL treatment. Also, BCL treatment suppressed the LPS+ATP-induced expression of inflammasome proteins (NLRP3, IL-1, and IL-18), and inhib β ited the release of IL-1 . BCL decreased LPS-or LPS+ATP-induc β ed reactive oxygen species production. In addition, BCL increased nuclear translocation of Nrf2 and the expression of HO-1 in a time-dependent manner. Conclusion : These results suggest the efficacy of BCL with respect to its anti-inflammatory and anti-inflammasome effects mediated by Nrf2 in Kupffer cells.

Processing of Water Activity Controlled Fish Meat Paste by Dielectric Heating 1. Formulation and Processing Conditions (내부가열을 이용한 보장성어육(고등어) 연제품의 가공 및 제품개발에 관한 연구 1. 원료${\cdot}$첨가물의 배합 및 가공조건)

  • LEE Kang-Ho;LEE Byeong-Ho;You Byeong-Jin;SUH Jae-Soo;JO Jin-Ho;JEONG In-Hak;JEA Yoi-Guan
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.17 no.5
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    • pp.353-360
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    • 1984
  • As an effort to expand the utilization of mackerel which has been thought disadvantageous to processors due to the defects in bloody dark color of meat, high content of lipid, and low stability of protein, and to develope a new type of product, so called, preservative fish meat paste, the processing method was studied in which dielectric heating was applied by means of cooking, pasteurization, dehydration, and control of water activity. The principle of this method is based on that dielectric heating can initiate a rapid dispersion or displacement of moisture in the meat tissue so that the level of water acivity can be controlled by dehydration with hot air meanwhile the product is cooked, pasteurized, and texturized. And the product is finally heated with electric heaters and vacuum sealed to stabilize water activity and storage stability. In present paper, a formula for preparing the fish meat-stach paste, the conditions of dielectric heating and dehydration, shape and size of the product, and other parameters were tested to optimize the process operation. A formula of the fish meat-starch paste to provide proper textural properties and water activity was $10\%$ starch, $1.5\%$ salt, $3\%$ soybean, $0.6\%$ MSG, $2\%$ sucrose, and $3\%$ sorbitol against the weight of fish meat. A proper shape and size of the product to avoid foaming and case hardening during heating was sliced disc of 8 cm $diameter{\times}0.8$ cm thickness or $10{\times}10$ cm square plate with 1.0 cm thickness. The disc shape was recommended because it resulted more uniform heating, minimum foaming and case hardening. And it was also advantageous that disc was simply provided when the fish meat disc was stuffed in the same, solidified in boiling water for 2 to 3 minutes, and sliced. Condition of dielectric heating was critical to decide the levels of sterility, water activity, and textural property of the product. The temperature at the center of the meat disc slices was raised up to $95^{\circ}C$ in 1.5 minutes so that continuous exposure to microwave caused expanded tissue and hardening ending up with a higher water content. Heating for 5 to 6 minutes was adequate to yield the final water activity of 0.86 to 0.83(35 to $40\%$ moisture). It is important, however, that heating had to be done periodically, for instance, in the manner of 2.0, 1.5, 1.5, and 1.0 minute to give enough time to displace or evaporate moisture from the meat tissue. The product was dehydrated for 2 to 3 minutes by hot air of $60^{\circ}C$, 3 to 5m/sec and finally exposed to electric heaters for 5 to 6 minutes until the surface was roasted deep brown. These conditions of heating and dehydration resulted in a complete reduction of total plate count from an initial count of $5.3{\times}10^6/g$ to less than $3{\times}10^2/g$. General composition of the product was $40.1\%$ moisture, $20.8\%$ protein, $17.4\%$ lipid, $16.2\%$ carbohydrate, and $5.5\%$ ash. Textural properties revealed folding test AA, hardness 42, cohesiveness 0.53, toughness 4.6, and elasticity 0.8.

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A Destructive Method in the Connection of the Algorithm and Design in the Digital media - Centered on the Rapid Prototyping Systems of Product Design - (디지털미디어 환경(環境)에서 디자인 특성(特性)에 관한 연구(硏究) - 실내제품(室內製品) 디자인을 중심으로 -)

  • Kim Seok-Hwa
    • Journal of Science of Art and Design
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    • v.5
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    • pp.87-129
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    • 2003
  • The purpose of this thesis is to propose a new concept of design of the 21st century, on the basis of the study on the general signification of the structures and the signs of industrial product design, by examining the difference between modern and post-modern design, which is expected to lead the users to different design practice and interpretation of it. The starting point of this study is the different styles and patterns of 'Gestalt' in the post-modern design of the late 20th century from modern design - the factor of determination in industrial product design. That is to say, unlike functional and rational styles of modern product design, the late 20th century is based upon the pluralism characterized by complexity, synthetic and decorativeness. So far, most of the previous studies on design seem to have excluded visual aspects and usability, focused only on effective communication of design phenomena. These partial studies on design, blinded by phenomenal aspects, have resulted in failure to discover a principle of fundamental system. However, design varies according to the times; and the transformation of design is reflected in Design Pragnanz to constitute a new text of design. Therefore, it can be argued that Design Pragnanz serves as an essential factor under influence of the significance of text. In this thesis, therefore, I delve into analysis of the 20th century product design, in the light of Gestalt theory and Design Pragnanz, which have been functioning as the principle of the past design. For this study, I attempted to discover the fundamental elements in modern and post-modern designs, and to examine the formal structure of product design, the users' aesthetic preference and its semantics, from the integrative viewpoint. Also, with reference to history and theory of design my emphasis is more on fundamental visual phenomena than on structural analysis or process of visualization in product design, in order to examine the formal properties of modern and post-modern designs. Firstly, In Chapter 1, 'Issues and Background of the Study', I investigated the Gestalt theory and Design Pragnanz, on the premise of formal distinction between modern and post-modern designs. These theories are founded upon the discussion on visual perception of Gestalt in Germany in 1910's, in pursuit of the principle of perception centered around visual perception of human beings. In Chapter 2, I dealt with functionalism of modern design, as an advance preparation for the further study on the product design of the late 20th century. First of all, in Chapter 2-1, I examined the tendency of modern design focused on functionalism, which can be exemplified by the famous statement 'Form follows function'. Excluding all unessential elements in design - for example, decoration, this tendency has attained the position of the international style based on the spirit of Bauhause - universality and regularity - in search of geometric order, standardization and rationalization. In Chapter 2-2, I investigated the anthropological viewpoint that modern design started representing culture in a symbolic way including overall aspects of the society - politics, economics and ethics, and its criticism on functionalist design that aesthetic value is missing in exchange of excessive simplicity in style. Moreover, I examined the pluralist phenomena in post-modern design such as kitsch, eclecticism, reactionism, hi-tech and digital design, breaking away from functionalist purism of modern design. In Chapter 3, I analyzed Gestalt Pragnanz in design in a practical way, against the background of design trends. To begin with, I selected mass product design among those for the 20th century products as a target of analysis, highlighting representative styles in each category of the products. For this analysis, I adopted the theory of J. M Lehnhardt, who gradated in percentage the aesthetic and semantic levels of Pragnantz in design expression, and that of J. K. Grutter, who expressed it in a formula of M = O : C. I also employed eight units of dichotomies, according to the G. D. Birkhoff's aesthetic criteria, for the purpose of scientific classification of the degree of order and complexity in design; and I analyzed phenomenal aspects of design form represented in each unit. For Chapter 4, I executed a questionnaire about semiological phenomena of Design Pragnanz with 28 units of antonymous adjectives, based upon the research in the previous chapter. Then, I analyzed the process of signification of Design Pragnanz, founded on this research. Furthermore, the interpretation of the analysis served as an explanation to preference, through systematic analysis of Gestalt and Design Pragnanz in product design of the late 20th century. In Chapter 5, I determined the position of Design Pragnanz by integrating the analyses of Gestalt and Pragnanz in modern and post-modern designs In this process, 1 revealed the difference of each Design Pragnanz in formal respect, in order to suggest a vision of the future as a result, which will provide systemic and structural stimulation to current design.

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The Study of the Cycle Time Improvement by Work-In-Process Statistical Process Control Method for IC Foundry Manufacturing

  • Lin, Yu-Cheng;Tsai, Chih-Hung;Li, Rong-Kwei;Chen, Ching-Piao;Chen, Hsien-Ching
    • International Journal of Quality Innovation
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    • v.9 no.3
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    • pp.71-91
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    • 2008
  • The definition of cycle time is the time from the wafer start to the wafer output. It usually takes one or two months to get the product since customer decides to produce it. The cycle time is a critical factor for customer satisfaction because it represents the response time to the market. Long cycle time reflects the ineffective investment for the capital. The cycle time is very important for foundry because long cycle time will cause customer unsatisfied and the order loss. Consequently, all of the foundries put lots of human source in the cycle time improvement. Usually, we make decisions based on the experience in the cycle time management. We have no mechanism or theory for cycle time management. We do work-in-process (WIP) management based on turn rate and standard WIP (STD WIP) set by experiences. But the experience didn't mean the optimal solution, when the situation changed, the cycle time or the standard WIP will also be changed. The experience will not always be applicable. If we only have the experience and no mechanism, management will not be work out. After interview several foundry fab managers, all of the fab can't reflect the situation. That is, all of them will have an impact period after product mix or utilization varied. In this study, we want to develop a formula for standard WIP and use statistical process control (SPC) concept to set WIP upper/lower limit level. When WIP exceed the limit level, it will trigger action plans to compensate WIP Profile. If WIP Profile balances, we don't need too much WIP. So WIP level could be reduced and cycle time also could be reduced.

The Correlation of Sweating of Oil/wax Structure and Thermal Property (오일/왁스 구조의 열적 특성과 Sweating과의 상관관계)

  • Yun, Seiyoung;Kim, Jungil
    • Applied Chemistry for Engineering
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    • v.24 no.2
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    • pp.144-147
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    • 2013
  • Sweating, which is the excretion of oil on the surface of a solid product containing several kinds of pigments in oil and is also solidified with wax, is a unique phenomenon often observed on the surface of cover make-up or lipstick. The cause of sweating is an imbalanced formula. Many studies have been conducted to decrease the symptoms of sweating in the field of cosmetics. Differential scanning calorimetry (DSC) is a thermo-analytical technique that measures the amount of heat required to increase the temperature of a sample as a function of temperature or time under certain conditions. DSC has been used to determine the thermal properties of oil/wax structures. This study investigates how the thermal characteristics correlate with the sweating symptoms. An oil/wax formulation with an optimal melting point was studied in an attempt to make a stable product by considering the thermal properties that represent minimal structural changes with temperature variation. In addition, the sweating of the oil/wax formulation was observed over a various temperature range. As a result, it was found that sweating was minimized when the structure remained static or little bit changed over a variety of temperatures.

Stability of Water-in-Oil Emulsion by Gelation;Application of Sun-Block Cream containing Titanium Dioxide($TiO_{2}$) (겔화에 의한 Water-in-Oil에멀젼의 안정성;이산화티타늄($TiO_{2}$)이 함유된 Sun-block Cream의 응용)

  • Kim, In-Young
    • Journal of the Korean Applied Science and Technology
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    • v.17 no.2
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    • pp.67-75
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    • 2000
  • Cosmetic industries have recently developed sun-block products, which are composed of W/O or O/W emulsion system. It was very difficult for waterproofing product to show the stability in W/O emulsion with $TiO_{2}$. To enhance the stability of W/O emulsion, it needs to be combined with the water and oil soluble components as the gelling agents. The emulsifiers used in W/O were 3.0% of cetyl dimethicone copolyol, 2.0% of sorbitan sesquioleate as the basic emulsifiers, and 0.6% of quaternium-18 bentonite and 1.5% of dextrin palmitate as stabilizer were used. The content of titanium dioxide was optimized up to 8.0%. Titanium dioxide was used as the UV scattering powder coated with $Al_{2}O_{3}$(UV-sperse T40/TN). The sunscreen cream prepared with W/O emulsion system by using QB and DP showed higher stability than that of W/O emulsion system by using each QB and DP. W/O emulsion from Formula 3 for passing one year was very durable more than F1 and F2. Within W/O emulsion by observing F1, F2 and F3 for one year, F3 was more excellent than F2 and F3 when they were observed at RT, $4^{\circ}C$, $40^{\circ}C$, because F3 used the mixed QB and DP in W/O emulsion. The zeta potential for F1, F2, and F3 after one year were 21, 30 and 43, respectively. From these result F3 was found best stable emulsion. The in-vitro SPF value for F3 was 35 for the initial product at room temperature and also, the in-vitro SPF values of F3 was 32 for after one year. Finally, the mean in-vivo SPF value of 10 volunteers for F3 was 27.3 by the Korea cosmetic association made the rules of SPF.

Equivalence Checking of Finite State Machines with SMV (SMV를 이용한 유한 상태 기계의 동치 검사)

  • 권기현;엄태호
    • Journal of KIISE:Software and Applications
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    • v.30 no.7_8
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    • pp.642-648
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    • 2003
  • In this paper, we are interested in checking equivalence of FSMs(finite state machines). Two FSMs are equivalent if and only if their responses are always equal with each other with respect to the same external stimuli. Equivalence checking FSMs makes complicated FSM be substituted for simpler one, if they are equivalent. We can also determine the system satisfies the requirements, if they are all written in FSMs. In this paper, we regard equivalence checking problem as model checking one. For doing so, we construct the product model $M ={M_A} {\beta}{M_B} from two FSMs ${M_A} and {M_B}$. And we also get the temporal logic formula ${\Phi}$ from the equivalence checking definition. Then, we can check with model checker whether if satisfies ${\Phi}$, written $M= {.\Phi}$. Two FSMs are equivalent, if $M= {.\Phi}$ Otherwise, it is not equivalent. In that case, model checker generates counterexamples which explain why FSMs are not equivalent. In summary, we solve the equivalence checking problem with model checking techniques. As a result of applying to several examples, we have many satisfiable results.

Construction of 3D CAD Template for the Efficient Design of Refrigerator Components (냉장고 부품 설계 효율화를 위한 3D CAD 템플릿 구축)

  • Lim, O-Kaung;Park, Sam-Kyu;Choi, Eun-Ho
    • Journal of the Computational Structural Engineering Institute of Korea
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    • v.22 no.3
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    • pp.243-250
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    • 2009
  • In order to reduce the time needed for design, enterprises recently need the customizing technology that can modify the functions of existing CAD systems according to the their purposes. So most of the companies developing commercial CAD system are providing API to make possible the preparation of macro or external programs, which allow automatic performance of a series of repeated tasks. The objective of the present paper is to achieve more convenient carrying out of a particular modeling, by developing 3D CAD template of the standardized engineering rule of the particular model in order to establish a knowledge-based product development system. The formula, data and design knowledge which are required for the designing of the components of refrigerator were made into a program by means of Unigraphics' UG/Open API. And examples of such a development were presented. By using them in connection with commercial CAD system, design verification and modification were efficiently applied to the product design business.

A Parallel Sequence Extraction Algorithm for Generating Assembly BOM (조립 BOM 생성을 위한 병렬순서 추출 알고리듬)

  • Yeo, Myung-Koo;Choi, Hoo-Gon;Kim, Kwang-Soo
    • Journal of Korean Institute of Industrial Engineers
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    • v.29 no.1
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    • pp.49-64
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    • 2003
  • Although assembly sequence planning is an essential task in assembly process planning, it is known as one of the most difficult and time consuming jobs because its complexity is increased geometrically when the number of parts in an assembly is increased. The purpose of this study is to develop a more efficient algorithm for generating assembly sequences automatically. By considering subassemblies, a new heuristic method generates a preferred parallel assembly sequence that can be used in robotic assembly systems. A parallel assembly sequence concept provides a new representation scheme for an assembly in which the assembly sequence precedence information is not required. After an user inputs both the directional mating relation information and the mating condition information, an assembly product is divided into subgroups if the product has cut-vertices. Then, a virtual disassembly process is executed to generate alternate parallel assembly sequences with intermediate assembly stability. Through searching parts relations in the virtual disassembly process, stable subassemblies are extracted from translation-free parts along disassembling directions and this extraction continues until no more subassemblies are existed. Also, the arithmetic mean parallelism formula as a preference criterion is adapted to select the best parallel assembly sequence among others. Finally a preferred parallel assembly sequence is converted to an assembly BOM structure. The results from this study can be utilized for developing CAAPP(Computer-Aided Assembly Process Planning) systems as an efficient assembly sequence planning algorithm.

Dehydration of Foamed Fish(Sardine)-Starch Paste by Microwave Heating 2. Quality Stability and Shelf-life of the Product (어육(정어러) 발포건조제품가공에 관한 연구 2. 제품저장중의 품질변화와 저장기간)

  • LEE Kang-Ho;LEE Byeong-Ho;SONG Dong-Suck;You Byeong-Jin;LEE Byeong-Ho;SUH Jae-Soo;JEA YOi-Guan;RYU Hong-Soo
    • Korean Journal of Fisheries and Aquatic Sciences
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    • v.15 no.4
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    • pp.291-297
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    • 1982
  • In this part of the studies on dielectric dehydration of foamed fish-starch paste, qualify stability and shelf-life of the product of which the preparation formula and processing conditions were described in previous report (Lee et al, 1982) were determined by means of accelerated reaction test. The product was stored for 50 days under the conditions of temperatures at 35, 45, and $55^{\circ}C$ in steady state and various water activities of 0.44, 0.52, 0.65, and 0.75, respectively. The loss of available lysine, extent of TBA value, and development of browning during the storage were measured and reaction kinetically analysed to assess quality stability and shelf-life of the product for the storage at room temperature of $25^{\circ}C$. Extent of browning was accelerated with the increase of water activity and temperature marking the time to reach a limit of color and flavor deterioration, or to reach brown color density of 0.17 O.D./g at 420 nm, 106 days at aw=0.44, $35^{\circ}C$, and 41 days at aw=0,65, $55^{\circ}C$, These reaction rates resulted in a prediction of shelf-life, 130 to 110 days in the storage at aw=0.44 to 0.75, $25^{\circ}C$. The quality limit assessed by TBA values and sensory evaluation of rancidity was 87 days at aw=0.44, $35^{\circ}C$, and 30 days at aw=0.75, $55^{\circ}C$ which gave a predicted shelf-life, 128 to 113 days . at aw=0.44 to 0.75, $25^{\circ}C$ storage.

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