This study focused on improving the solubility of silodosin, a drug poorly soluble in water, by utilizing solid dispersions. Three types of dispersions were examined and compared against the drug powder: surface-attached (SA), solvent-wetted (SW), and solvent-evaporated (SE). Polyvinyl alcohol (PVA) was identified as the most effective polymer in enhancing solubility. These dispersions were prepared using spray-drying techniques with silodosin and PVA as the polymer, employing solvents such as water, ethanol, and a water-acetone mix. The physicochemical properties and solubility of the dispersions were evaluated. The surface-attached dispersions featured the polymer on a crystalline drug surface, the solvent-wetted dispersions had the amorphous drug on the polymer, and the solvent-evaporated dispersions produced nearly round particles with both components amorphous. Testing revealed that the order of improved solubility was: solvent-evaporated, solvent-wetted, and surface-attached. The results demonstrated that the preparation method of the solid dispersions significantly impacted their physicochemical properties and solubility enhancement.

This study intends to use the possibility of an eco-friendly alternative fuel to be applied to ships as a sample manufacturing method for ship MGO and bioethanol mixed fuel oil as basic evidence. The components of the manufactured mixed fuel oil were analyzed using the ISO-8217 standard testing method. As a result of analysis showed that in the lower calorific value decreased to 43030J/g at BE0 fuel and 37010J/g at BE30 fuel. The high calorific value decreased to 46.065MJ/kg at BE0 fuel and 39.460MJ/kg at BE30 fuel. The density decreased to 840.8kg/m3 at BE0 fuel and 837.0kg/m3 at BE30 fuel. In the case of flash point it was 67.5℃ when BE0, and decreased to less than 40.0℃ when BE10 to BE30. Finally the Kinematic Viscosity was 3.011mm2/s at BE0 and decreased to 2.502mm2/s at BE30.

In this study, Ni-Y2O3 powder was prepared by alloying recomposition oxidation sintering (AROS), solution combustion synthesis (SCS), and conventional mechanical alloying (MA). The microstructure and mechanical properties of the alloys were investigated by spark plasma sintering (SPS). Among the Ni-Y2O3 powders synthesized by the three methods, the AROS powder had approximately 5 nm of Y2O3 crystals uniformly distributed within the Ni particles, whereas the SCS powder contained a mixture of Ni and Y2O3 nanoparticles, and the MA powder formed small Y2O3 crystals on the surface of large Ni particles by milling the mixture of Ni and Y2O3. The average grain size of Y2O3 in the sintered alloys was approximately 15 nm, with the AROS sinter having the smallest, followed by the SCS sinter at 18 nm, and the MA sinter at 22 nm. The yield strength (YS) of the SCS- and MA-sintered alloys were 1511 and 1688 MPa, respectively, which are lower than the YS value of 1697 MPa for the AROS-sintered alloys. The AROS alloy exhibited improved strength compared to the alloys fabricated by SCS and conventional MA methods, primarily because of the increased strengthening from the finer Y2O3 particles and Ni grains.

This study investigated the quality characteristics and optimal conditions of noodles produced by adding Baromi 2 Garu floury rice to wheat flour. The lightness of samples with floury rice increased, while the lightness (L*), redness (a*), and yellowness (b*) decreased after cooking compared to before cooking. The weight, volume, and moisture absorption rate of cooked noodles decreased compared to wheat, but turbidity increased as the amount of rice flour increased. In addition, compared to the control with 20% rice flour, GR-20 (flour replacement by 20% Garu floury rice) with floury rice had lower turbidity, showing less cooking loss. The hardness, gumminess, and chewiness of noodles with floury rice decreased as the floury rice content increased, while springiness, cohesiveness, and adhesiveness increased. The elongation force and distance decreased as the amount of floury rice increased. Therefore, the optimal amount of floury rice to replace wheat flour would be 20%. Adding excessive amounts of floury rice to processed foods requires additional processes, such as adding food additives or changing the processing method to control physical properties.

This study measured the quality characteristics of Yulmu-added kimchi with different manufacturing methods to present primary data for the food development of kimchi and the optimal Yulmu manufacturing method. pH, salinity, and soluble solids tended to decrease during the storage period in all sample groups. The chromaticity differed depending on the mixing ratio of the material, and WYS showed the highest values for all L, a, and b values. Total polyphenol content and ABTS free radical scavenging activity were higher in the Yulmu-added sample groups than in the control group. Citric acid was reduced in range in the control group and all sample groups during the storage period, and lactic acid tended to increase in content in all sample groups. The dietary fiber content was higher in the Yulmu-added sample group than in the control group during storage. As a result, it was found that Yulmu-added kimchi had higher total phenol content, antioxidant properties, and dietary fiber content than the control group. YFF, YF, and WYF were found to be excellent, confirming their nutritional value, and are considered suitable for developing healthy and functional food materials for kimchi.

This study measured the biochemical properties, antioxidants, free sugars, organic acids, trigonelin, chlorogenic acids, and caffeine content of coffee prepared using different extraction methods by adding dried apple powder to develop high-quality functional drinks. Espresso had the highest soluble solids content and brownness at 9.17±0.88oBrix and 1.85±0.57. Its organic acid content was higher in the sample groups than in the control group, whereas the espresso group was highest in citric acid at 2184.11±0.01 mg/mL, malic acid at 2181.35±0.03 mg/mL, fumal acid at 40.42± 0.01 mg/mL, lactic acid at 32.04±0.02 mg/mL, and formic acid at 49890 mg/mL. Additionally, it had the highest sucrose, glucose, fructose, and sorbitol contents (p<0.05). In the trigonelin content, the sample groups showed a higher content than the control group, with the order being espresso > mokapot > water drip > frenchpress > sippon > hand drip (p<0.05). In the content of chlorogenic acid and caffeine, the sample groups showed higher content than the control group, with the order of espresso > mokapot > water drip > siphon > frenchpress > hand drip (p<0.05). As a result, espresso was found to be suitable for developing coffee drinks in manufactured coffee with different extraction methods.

Black Soldier Fly Larvae (Hermetia illucens, BSFL) is an environmental purification insect utilized as an animal feed source due to its high protein content. BSFL need to be dried to preserve quality, and the optimal drying method should be cost-effective. In this study, various drying methods (hot air (HD), freeze (FD), vacuum (VD), and combined-drying (CD)) were applied to BSFL, and then BSFL powders were characterized. Crude protein content was highest in HD and lowest in CD, and there was no significant difference in crude fat content (p>0.05). In the measurement of the total amino acid content of BSFL, glutamic acid and aspartic acid were the highest regardless of the drying method. The total amino acid content was the highest in HD and the lowest in CD. Total polyphenol content was higher in VD and FD than in HD and CD. Also, hydrogen peroxide and DPPH radical scavenging showed similar results. In the antioxidant measurement results, VD and FD showed higher antioxidant capacity, but considering cost-effectiveness, HD was the most available method for drying BSFL.

멤브레인은 분리 기술 및 다양한 사용처에 따라서 유기물, 액체, 용질, 증기, 기체, 이온 또는 전자 등 다양한 물질 을 선택적으로 분리할 수 있다. 멤브레인은 크게 대칭막과 비대칭막으로 나누며, 기공의 유무에 따라 다공성과 비다공성으로 분류된다. 또한 멤브레인의 계면은 분자적으로 균일하거나, 또는 화학적으로 또는 물리적으로 불균일할 수 있다. 제조기술로 는 용융 압출 제조법, 연신법, 템플레이트 침출법, 트랙-에치법, 용액 캐스팅법, 상전이법 및 용액 코팅법 등이 있다. 제조된 멤브레인은 정밀여과, 한외여과, 나노여과, 역삼투, 기체분리 및 에너지 분야와 같은 다양한 응용 분야에 적용될 수 있다. 본 총설에서는 멤브레인의 분류 및 종류에 따른 제조 방법에 대한 튜토리얼을 제공한다.

As coffee consumption increases, coffee extraction's by-products increase. Research on coffee by-product recycling is fundamental as social costs and environmental problems arise from the course of coffee processing, estimated to be 270,000 tons per year. This study attempted to confirm the possibility of an eco-friendly food packaging material by solvating cellulose from spent coffee grounds. For cellulose solubility, delignification and TEMPO (2,2,6,6- tetramethylpiperidin-1-oxyl) oxidation treatment were performed. An optimal plasticizer (glycerol) and a crosslinking agent (cinnamaldehyde) were added to the film-forming solution for film manufacturing, while physical treatment (high-pressure treatment, 276 MPa, 10 times) was done to improve physical properties. Then, the film was dried by a solution-casting method. Physical properties of food packaging materials such as tensile strength, elongation, water-solubility, thickness, and chromaticity were measured. In particular, the film to which 1.5% glycerol was added showed the highest value among the physical properties of the dried film. These results indicate that TEMPOSCG films have potential as eco-friendly food packaging materials in the food industry.

An investigation is performed to clarify the manufacturing conditions of pure magnesium and AZ31 magnesium alloy thin plate using the melt drag method. By the melt drag method, suitable for magnesium molten metal, pure magnesium can be produced as a continuous thin plate with a thickness of 1.4 mm to 2.4 mm in the range of 5 m/min to 20 m/min of roll speed, and the width of the thin plate to the nozzle outlet width. AZ31 magnesium alloy is able to produce a continuous sheet of thickness in the range of 5 m/min to 30 m/min in roll circumferential speed, with a thickness of 0.6 mm to 1.6 mm and a width of the sheet matching the nozzle outlet width. In the magnesium melt drag method, the faster the circumferential speed of the roll, the shorter the contact time between the molten metal and the roll, and it is found that the thickness of the produced thin plate becomes thinner. The effect of the circumferential roll speed on the thickness of the thin plate is evident in the low roll circumferential region, where the circumferential speed is 30 m/min or less. The AZ31 thin plate manufactured by the melt drag method has a finer grain size as the thickness of the thin plate decreases, but it is currently judged that this is not the effect of cooling by the roll.