• Geomechanics and Engineering
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• v.12 no.5
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• pp.831-847
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• 2017

Conventional geotechnical engineering soil binders such as ordinary cement or lime have environmental issues in terms of sustainable development. Thus, environmentally friendly materials have attracted considerable interest in modern geotechnical engineering. Microbial biopolymers are being actively developed in order to improve geotechnical engineering properties such as aggregate stability, strength, and hydraulic conductivity of various soil types. This study evaluates the geotechnical engineering shear behavior of sand treated with xanthan gum biopolymer through laboratory direct shear testing. Xanthan gum-sand mixtures with various xanthan gum content (percent to the mass of sand) and gel phases (initial, dried, and re-submerged) were considered. Xanthan gum content of 1.0% sufficiently improves the inter-particle cohesion of cohesionless sands 3.8 times and more (up to 14 times for dried state) than in the untreated (natural) condition, regardless of the xanthan gum gel condition. In general, the strength of xanthan gum-treated sand shows dependency with the rheology and phase of xanthan gum gels in inter-granular pores, which decreases in order as dried (biofilm state), initial (uniform hydrogel), and re-submerged (swollen hydrogel after drying) states. As xanthan gum hydrogels are pseudo-plastic, both inter-particle friction angle and cohesion of xanthan gum-treated sand decrease with water adsorbed swelling at large strain levels. However, for 2% xanthan gum-treated sands, the re-submerged state shows a higher strength than the initial state due to the gradual and non-uniform swelling behavior of highly concentrated biofilms.

• Journal of Nutrition and Health
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• v.30 no.10
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• pp.1123-1131
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• 1997

This study examined the effect of dietary lipids and guar gum on lipid metabolism in ovariectomized rats. The experimental animals received ovarietomy (OVX). Lipids sources were divided into 3 groups (soybean oil(SB), beef tallow(BT)) and fish oil(FO)) and guar gum was supplemented to each lipid diet (SBG, BTG, FOG). Experimental diets were fed to therats for 16 weeks. Serum triglyceride (TG) levels were higher in the BT group and lower in the FO group as compared to the SB group .Serum total cholesterol (Tc) and HDL-C levels were lower in the FO group as compared to the SB group. Serum LDL-C and phospholipid levels were lower in the FO group as compared to the SB group. Serum lipids levels were lowered by guar gum supplement. Serum SFA(saturated fatty acids) contents were not significantly influenced by dietary lipids and guar gum. Serum MUFA(monounsaturated fatty acids) contents were the lowest in the SB group. Fecal weight was highest in the beef tallow group and lowest in the fish oil group. Fecal weight was increased by guar gum supplement in all lipid groups. Total bile acid content in feces was increased by guar gum supplement in the soybean oil and beef tallow groups. The endothelial cells of the beef tallow group changed from a flat shape to distorted round and enlarged shapes. The subendothelial layer was the thickness the thickest in the beef tallow group ; the interspace between elastic lamina was widened and elastic lamina was straightened and partly disrupted . The fish oil group showed more porminient endothelial cells and subendothelial layer. Internal elastic membrane and elastic lamina exhibited regularly wavy shapes. Guar gum supplement showed positive effects in all lipids groups. Based on the above results , it is suggested that beef tallow increased serum TG levels and injured the wall of the aorta. On the other hand, fish oil , which decreased serum lipid levels, has a positive effect on the walls of the aorta. Guar gum protects the aorta from injury by reducing the serum lipid levels. Therefore, it is suggested that soybean oil and beef tallow consumed with guar gum is beneficial.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.3
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• pp.423-427
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• 2002

Xanthan gum (XG) was investigated for use as a thickening and stabilizing agent in kimchi during fermentation at 10$\^{C}$. The mixing ratios of XG to salted Chinese cabbage were 0.1, 0.3 and 0.5%. Quality characteristics of kimchi such as pH, titratable acidity, reducing sugar content and microbial loads were measured. pH and reducing sugar content showed abrupt decreases after 5 day lag time until 20 days, while titratable acidity steadily increased during fermentation. The addition with 0.5% XG retarded the change rates of pH and titratable acidity showing the slowest change. Kimchi samples added with 0.1% and 0.3% XG maintained a higher reducing sugar content during the whole fermentation period of 30 days. Microbial loads showed an abrupt increase from 5 to 10 days, and maintained a nearly same load thereafter. Kimchi sample added with 0.3% XG showed better scores in color, aroma and taste.

• Food Science and Preservation
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• v.12 no.6
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• pp.572-577
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• 2005

This study was conducted to investigate the effect of binding agents on the physicochemical characteristics of granule prepared by Lentinus edodes. The mushroom powder was mixed with com starch, lactose, gelatin, gum arabic, or dextrin(DE=23), and the mixtures were passed to granule sieve. Solubility of granule was in the following order, gum arabic>gelatin>lactose, dextrin>corn starch. L value was in the following order, com starch, lactose>gelatin, gum arabic, dextrin. a value and pH were not affected by the binding agents. b value was in following order, lactose, corn starch>gelatin, gum arabic>dextrin. Viscosity was in the following order, gelatin, corn starch>gum arabic, dextrin>lactose. Water absorption was in the following order, gelatin>lactose>corn starch>dextrin>gum arabic. Sugar content was in the following order, gum arabic>lactose, dextrin>corn starch, gelatin. Protein content was the highest in granule formed with gelatin. These results suggested that gum arabic can be utilized for improving solubility and lowering absorption of Lentinus edodes granule as binding agent.

• Food Science and Biotechnology
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• v.17 no.1
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• pp.20-25
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• 2008

Effects of commercial and lab-generated gellan gums on the textural properties, structure, and aging of wheat and maize starch gels were investigated using a rapid visco-analyzer (RVA), rheometer, scanning electron microscope (SEM), and X-ray diffractometer. Gellan and guar gums increased the peak and final viscosities, but xanthan gum and gum arabic reduced them. The maize starch had higher breakdown viscosity than the wheat starch, regardless of the type of gum. The hardness of all starch gels increased during storage, but their cohesiveness and springiness decreased. The degree of the gel hardness showed higher in maize starch than in wheat starch and the effect of gum addition had a difference with gum type. The wheat starch-guar and -gellan gum mixed gels showed higher elasticity and cohesiveness after storage. The starch-gellan gum mixed gels had dense and stable network structures, and were well maintained even after 7 days of storage. Most of the gums had anti-aging effect on X-ray diffraction pattern of starch gels.

• Journal of the Korean Society of Costume
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• v.61 no.6
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• pp.15-37
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• 2011

This study is on dancing dresses of the costumes of Gum-Mu(劍舞, sword dance) in southern, central, and northern region of Korea, focusing on the origin, characteristics and the way of dance. The reason why the Gum-Mu is full of local color is that royal Korean Gisaeng(妓生) and local Gisaeng returned to their hometown and propagated this dance to each regional Kyobang. They combined court sword with each local dance and music and formed the present style of regional Gum-Mu. Dance and music native to area, which has formed today's regional Gum-Mu. The composition of current dancing costume of the sword dance is Jeogori, Chima, Jeondae(戰帶), Jeonrib(戰笠), Kwaeja(快子) Also, The complement colors harmonizing with color of Yin-Yang & Five Elements. which are yellow, blue, white, red, and black, are usually used. And the masculinity in dance were expressed withmore use of blue, and red in the opposite but if a sword dance takes on masculine character, blue color is more used, if feminie character, reddish colors, such as pink and red, are used. Thus, JinJu, Honam, Haeju, Pyeongyang dancing Suit of Gum-Mu feature blue color, Tongyeong, Kyeonggi, Court(seoul)dancing Suit of Gum-Mu feature reddish color.

• Geomechanics and Engineering
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• v.33 no.2
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• pp.121-131
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• 2023

Clay sedimentation has been widely analyzed for its application in a variety of geotechnical constructions such as mine tailing, artificial islands, dredging, and reclamation. Chemical flocculants such as aluminum sulfate (Al₂(SO₄)₃), ferric chloride (FeCl₃), and ferric sulfate (Fe(SO₄)₃), have been adopted to accelerate the settling behaviors of clays. As an alternative clay flocculant with natural origin, this study investigated the settling of xanthan gum-treated kaolinite suspension in deionized water. The sedimentation of kaolinite in solutions of xanthan gum biopolymer (0%, 0.1%, 0.5%, 1.0%, and 2.0% in a clay mass) was measured until the sediment height was stabilized. Kaolinite was aggregated by xanthan gum via a direct electrical interaction between the negatively charged xanthan gum molecules and positively charged edge surface and via hydrogen bonding with kaolinite particles. The results revealed that the xanthan gum initially bound kaolinite aggregates, thereby forming larger floc sizes. Owing to their greater floc size, the aggregated kaolinite flocs induced by xanthan gum settled faster than the untreated kaolinite. Additionally, X-ray computed tomography images collected at various depths from the bottom demonstrated that the xanthan gum-induced aggregation resulted in denser sediment deposition. The findings of this study could inspire further efforts to accelerate the settling of kaolinite clays by adding xanthan gum.

• Preventive Nutrition and Food Science
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• v.14 no.3
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• pp.233-239
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• 2009

The effects of guar gum (GG) and xanthan gum (XG) at different concentrations (0, 0.2, 0.4, and 0.6% w/w) on the rheological properties of Korean waxy rice starch (WRS) pastes were evaluated under both steady and dynamic shear conditions. The flow properties of WRS-gum mixtures were determined from the rheological parameters of the power law model. The addition of GG and XG to WRS resulted in an increase in the apparent viscosity ($\eta_{a,100}$) and consistency index (K) values obtained from power law model. The flow behavior index (n) values of the WRS-XG mixtures decreased with an increase in gum concentration while there was only a marginal difference between n values for the WRS-GG mixtures. Dynamic moduli (G', G", and $\eta^*$) values in the WRS-gum mixture systems also increased with an increase in gum concentration. WRS-XG mixtures had higher dynamic moduli and lower tan $\delta$ (ratio of G"/G') values than WRS-GG mixtures, indicating that the higher dynamic rheological properties of WRS-XG can be attributed to an increase in the viscoelasticity of the continuous phase in the starch-gum mixture systems, which was due to the higher viscoleastic properties of XG compared to GG. The dynamic ($\eta^*$) and steady shear ($\eta_a$) viscosities of the WRS-XG paste at a 0.2% gum concentration followed the Cox-Merz superposition rule.

• Korean Journal of Food Science and Technology
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• v.29 no.6
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• pp.1322-1326
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• 1997

Characteristics of viscosity and spray dried particles for several polysaccharides were studied to investigate the possibilities as wall materials for microencapsulation. Viscosities of 10% maltodextrin, 10% gum arabic, 10% dextran, 1% gum locust bean, and 1% gum karaya were 2.2 mPa.s, 9.2 mPa.s, 13.0 mPa.s, 4660.0 mPa.s, and 77.0 mPa.s, respectively. In scanning electron micrographs for spray dried polysaccharides, gum arabic had spherical shapes at 20% and 30% emulsion concentration, while trailed shapes at 40%. Maltodextrin had uniform spherical shapes at 30%, while aggregated form with various kinds of capsule sizes at 40%. Dextran had spherical shapes at 20%, while trailed fibrous shapes at over 30%. Mixed polysaccharides with gum arabic:maltodextrin (1:3, w/w) had uniform spherical shapes at 20%, 30%, and 40% with increasing diameter with increasing concentration.

• Korean journal of food and cookery science
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• v.21 no.6 s.90
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• pp.942-949
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• 2005

To improve the textural properties and stabilize the structure and gel matrix of non-waxy rice starch gels, non-waxy rice starch/gum mixture gels were prepared from various food gums, gum arabic, guar, algin, deacyl gellan, xanthan and gellan gums. The morphological and textural properties and freeze-thaw stability of their gels were compared. Rice starch/gum mixture gels with various gums formed a more homogeneous gel matrix with smaller particle size than rice starch gel without Em, but the trends differed depending on the gum types. The textural properties of rice starch/gum mixture gels were changed with the gum types. The shape of the rice starch/gum mixture gel matrix was desirable when mixed with gellan and algin. The textural properties of gels hardened in the rice starch/algin mixture gel and softened in the rice starch/algin mixture gel. The rice starch gels showed V-type crystallinity by x-ray diffractometer, but the peak at $2\theta$ = $20^{o}$ was decreased with increasing gum addition. The freeze-thaw stability increased with increasing gum addition. Gellan and algin were especially effective.