• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.13 no.3_4
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• pp.89-95
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• 2007

Functional packaging paper containing botanical antimicrobial agent (BAAG) and inorganic zeolite was developed for antimicrobial activity and adsorption of ethylene gas of the paper. The physical properties of the packaging paper showed different characteristics with addition of BAAG and functional fillers: both tensile strength and burst strength were decreased, but both stiffness and tear strength were slightly increased. Zeolite also contributed to fast removal of ethylene gas known as aging hormone of fruits and vegetables. Alkyl ketene dimer (AKD) was greatly effective to endow the packaging paper with water repellency property.

• Journal of Adhesion and Interface
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• v.2 no.3
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• pp.25-32
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• 2001

Ethyl cyanoacrylate (ECA) is used as an instant adhesive, and it can be readily polymerized by moisture in air without any initiator and applied for industrial products and ohome use. However, pure ECA monomer is low-viscosity liquid at room temperature that flows into substrate surface. To thicken the instant adhesive, poly(methyl methacylate)(PMMA) is often added in it commercially. Another disadvantage of instant adhesive polymer is its brittleness In this study, functional polymers including PMMA for an additive of ECA were prepared to increase viscosity of the monomer and flexibility of the adhesive atthe same time The additives, P(MMA-VAc-EVE), were synthesized by radical copolymerization of MMA with VAc and EVE having low glass transition temperature (Tg). The additives were added to ECA to get functional instant adhesives. The chemical structures of the additives and ECA polymers were confirmed by $^1H$ NMR and FTIR, and their physical and mechanical properites were also evaluated. The Tg of the obtained additives decreased with increasing the content of VAc or VAc-EVE, indicating more improved flexibility. In addition, functional instant adhesive containing the additives showed higher bonding strength than that of the existing one.

• Journal of the East Asian Society of Dietary Life
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• v.13 no.3
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• pp.197-215
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• 2003

This study was carried out to investigate the effects of added emulsifier and enzyme on the quality characteristics of Seolgiddeok with black rice powder, green tea powder, Lentines edodes powder, pumpkin powder during storage. Samlpes were divided into two groups, the emulsifier-enzyme added group and the control, and stored fur 4 days at 2$0^{\circ}C$. Moisture content was measured by the air oven method; the Hunter's cole. values by Lightness (L), redness (a), yellowness (b) value; the degree of gelatinization by the enzyme digestion method, and expressed as glucose content by Somogi-Nelson method. The degree of retrogradation was calculated as the retrogradation rate using the degree of gelatinization value, and total cell and mold counts were also measured. Texture and sensory characteristics were also investigated. The results are as follows: The emulsifier-enzyme group was significantly different from the control from each examination and the retrogradation of pumpkin Seolgiddeok with emulsifier-enzyme was delayed the most among samples tested.

• Rubber Technology
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• v.21 no.1
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• pp.6-10
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• 2020

• Elastomers and Composites
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• v.52 no.2
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• pp.114-130
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• 2017

Enhancing the properties of rubber, such as the tensile strength, modulus, and wear abrasion, by the addition of carbon black and silica as fillers is very important for improving the performance of rubber products. In this review, we summarize the general features of 'the reinforcement of rubber by fillers' and the equations for representing the reinforcement phenomena. The rubber reinforcement was attributed to enhancement of the following: the rubber, bound rubber, formation of networks, and combination between rubber chains and silica followed by entanglement. The reinforcement capability of silica species with different surface and networked states demonstrated the importance of the connection between the silica particles and the rubber chains in achieving high reinforcement. The model involving combination followed by entanglement can provide a plausible explanation of the reinforcement of rubber by carbon black and silica because the combination facilitates the concentration of rubber chains near the filler particles, and entanglement of the rubber chains around the filler particles enforces the resistance against deformation and breakage of rubber compounds, resulting in high reinforcement.

• The monthly packaging world
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• s.113
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• pp.147-157
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• 2002

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1991.06a
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• pp.44-49
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• 1991

엔진유및 각종 윤활유의 이용범위의 광대 및 재료의 등장으로 사용조건이 더욱 과산화됨에 따라 한 종류의 첨가제를 단독으로 첨가사용하기 보다는 몇 종류 이상의 첨가제가 첨가되는 경우가 대부분이다. 첨가제의 기능상 여러종류의 첨가는 첨가제 자신이 갖고 있는 특성을 충분히 발휘하기 위한 것이지만, 일반적으로 첨가제간의 상호방해작용으로 단독첨가 사용시 각각의 특성을 충분히 발달하기보다는 기등이하의 결과를 가져오는 경우가 많다. 최근, 유용성 몰르브덴계 화합물이 마찰, 마모 및 \ulcorner화방지제로써 잘 알려져 있으며 몰리부덴계 첨가제중 Molybdenium dialkyl dithiocarbamate (MoDTC)는 다기능성 첨가제로서 우수성이 부고되었다. 그러나 특히 타 첨가제와 공존시 MoDTC의 마찰특성의 변화에 대해서는 거의 보고된 바가 없다. 본 연구는 MoDTC와 타 첨가제 간의 마찰특성의 상호작용에 관한 검토로서, 유황계 화합물($S_8$), 인계 화합물(인산에스테르;TBP), 치오인산계 화합물(ZnDTP)과 같은 윤활유에 많이 첨가되고 있는 극압제를 사용해 이들 화합물이 공존시 MoDTC 마찰감소 작용에 미치는 영향을 검토하고 또한 분위기의 영향에 관해서도 검토하였다.

• Applied Biological Chemistry
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• v.41 no.2
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• pp.175-180
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• 1998

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of calcium-based powder from fish bone, we investigated the processing condition of calcium-fortified mackerel surumi gel and its quality stability during storage at $5^{\circ}C$. Judging from the results of the soluble calcium content and jelly strength, the reasonable addition concentration of calcium-based powder from Alaska pollack bone for improvement of functional properties in surimi gel was revealed 0.9% on the weight basis of the chopped mackerel meat. The soluble calcium content of the calcium-fortified surimi gel (105.0 mg/100 g) was more than that of the ordinary surumi gel (2.9 mg/100 g). During cold storage of calcium-fortified surumi gel, the moisture contents, amino acid compositions, soluble calcium and phosphorus contents were little changed, the pH, volatile basic nitrogen contents, histamine contents, peroxide values and brown pigment formation were slightly increased and viable cell counts and coliform groups were not detected. The calcium-fortified surimi gel was superior in the lysine and calcium contents, EPA and DHA compositions to the ordinary surumi gel. Judging from the results, it was suggested that calcium-fortified surumi gel was nutritive, functional and safety foods.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2002.05a
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• pp.120-125
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• 2002

• Korean Journal of Food Science and Technology
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• v.30 no.1
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• pp.69-76
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• 1998

This study was investigated to determine the effect of additives and ionic strength on the functionality of extracted proteins in preblends in order to use less additive in restructured meat products. Preblends contained the combinations of sodium chloride (NaCl; 0, 4.5, 9.0%), sodium tripolyphosphate (STPP; 0, 2.5, 5.0%), and tetrasodium pyrophosphate (PP; 0, 2.44, 4.88%). The pH values increased linearly with increasing STPP and PP concentrations (p<0.01). In the equivalent ionic strengths, PP was more effective than STPP in increasing pH. Phosphate ions were more effective on total extractable protein (used 1 M NaCl buffer) than chloride ion at equivalent ionic strengths. Solubility was decreased by adding NaCl and increasing total extractable proteins. Meat sulfhydryl contents were high with increasing total extractable proteins. When protein extracts were heated at $65^{\circ}C$, 7 min, meat sulfhydryl contents decreased and surface hydrophobicity increased (p<0.01). However, all protein extracts showed no differences in SDS-PAGE pattern. In conclusion, PP is more effective than STPP in order to use less additive but there was no linear relationship between functionnal improvement and ionic strength.