This study was carried out to fortify the antimicrobial activity of yogurt by adding garlic juice to it. A raw garlic bulb was grated and heated with Glycyrrhiza uralensis to improve its antimicrobial activity and palatability. Yogurt was made with 0, 4, 8, and 12% garlic juice, and was evaluated in terms of its lactic starter growth, physico-chemical characteristics, growth inhibitory activity against Staphylococcus aureus KCCM 40510, and sensory characteristics. The garlic juice significantly increased the growth of the yogurt starter (p<0.05), which was highest with the addition of 4% garlic juice. Significant (p<0.05) inhibition of S. aureus KCCM 40510 occurred with the addition of 12% garlic juice. The preference was lowered with the addition of garlic juice, but the addition of 4% garlic juice showed no significant difference (p>0.05). To increase the antimicrobial activity of yogurt with the addition of garlic juice, further studies on the increase in the palatability of garlic juice are necessary.
In this paper, we propose a new gel-type biomimetic variable-focus lens system. The miniaturization of conventional lens system is limited due to the use of a set of glass lenses for adjusting the focal length. Biologically inspired by the focus adjustment mechanism of the human eye, a gel-type single lens system with variable-focus is presented. The proposed system consists of a gel-type lens, mechanical parts such as body, rotation ring, and winding-type SMA actuator. In addition, the proposed system is designed to operate with a simple and miniaturized mechanical structure using a new attachment and driving mechanism. The focusing performance of the proposed system is verified through a series of experiments and measurements of the shape of the lens using tomography.
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