• Proceedings of the Korean Printing Society Conference
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• 2001.06a
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• pp.91-91
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• 2001

환경문제에 대해 오래 전부터 관심을 가져온 선진국은 잉크의 수성화에 주력하여 왔으며, 그 결과 이미 수용성 소재의 양산체재에 들어가 수성 원료 사업을 대형화하는 추세에 있다. 이에 한화석유화학 중앙연구소에선 스티렌/아크릴계 수용성 High Solid 수지를 개발하여, 수성 잉크용 분산제, Resin Fortified Emulsion (RFE), UV Resist 잉크, 수성코팅제, 바닥광택제 등에 적요하기 위한 응용기술을 개발하였다. 본 연구는 수성 잉크의 주요 구성 성분인 grinding vehicle. let-down vehicle로 사용되는 수용성 High Solid 수지 (SAA 수지) 및 이를 이용한 에멀젼 수지의 합성과 수성 잉크로의 응용에 대한 것이다. SAA(HCC Soluryl Resin) 수지는 구조적으로 Styrene, Alpha-methyl Styrene, crylic Acid의 삼원공중합체이며 약 70%의 소수성 물질과 30%의 친수성 물질이 Random 하게 중합되어 있으며 약 5000∼15000정도의 낮은 분자량을 가진 물질로, 고고형분에서도 낮은 점도를 유지하기 위하여 분자량과 좁은 분자량과 좁은 분자량을 가지는 수지를 연속벌크중합방법으로 합성하였다. 또한 이를 고분자 유화제로서 사용하여 수지보강 에멀젼수지 (RFE 수지, HCC Soluryl Emulsion) 를 제조하는데 사용하였으며, SAA수지 및 RFE수지를 수성잉크용 분산제, 잉크 바인더용으로 적용하였다.

• Proceedings of the Membrane Society of Korea Conference
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• 1998.10a
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• pp.123-126
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• 1998

1960년 Allcock이 공기중에서 안정한 포스파젠고분자를 합성한 이래 포스파젠고분자는 열적, 화학적 안정성, 그리고 -P=N-골격에 다양한 측쇄를 부착함으로써 화학적으로 쉽게 고분자를 변형시킬 수 있다는 특징으로 인하여 이온교환막을 위한 기본고분자로 많은 관심을 끌고 있다. 1986년 MaCaffery등은 trifluoro- ethoxy를 치환한 고분자막을 합성하여 고온 안정성에 대한 특성을 실험한 바 있으며 1989년 Allen과 Macffrey등은 bistrifluoroethoxy를 치환시킨 포스파젠고분자를 합성하여 Co와 Mn이 들어있는 용액으로부터 Cr을 분리하였다. 그러나 trifluoroethoxy가 치환된 막은 소수성의 특징을 보이기 때문에 친수성이 요하는 곳에의 응용에는 사용할 수가 없었다. 친수성 포스파젠고분자의 합성의 경우는 1988년 Allcock과 Kwon등이 방사선을 이용하여 가교결합시켜 물에 녹지 않는 포스파젠 친수성 겔을 합성한 바 있으며 1990년 Wycisk등은 포스파젠 고분자를 슬폰화시켜 친수성을 가진 이온교환막을 합성하였다.

• Food Science and Preservation
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• v.24 no.1
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• pp.84-92
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• 2017

Chicken breast jerky (CJ) was prepared by drying chicken breast at $50^{\circ}C$ for 9 hrs after marinating it in a various sweetening sauce including white sugar (WS), brown sugar (BS), rice syrup (RS), fructooligosaccharide (FO), pineapple concentrate (PC), Rubus coreanus extract (RCE), or honey (H), and its physicochemical and sensory properties were investigated. The CJ was found to contain 22.5-25.0% moisture, 41.0-46.6% protein, and 0.4-1.0% fat, which indicates that it could serve as a high-protein and low-fat snack. The type of sweeteners significantly affected the yield, pH, total viable cell count, and water activity of the CJ, showing ranges of 40.9-50.1%, 5.2-5.9, $2.5-6.2{\times}10^4CFU/g$, and 0.74-0.81, respectively. Both the water activity and pH were the lowest in CJ-RCE where of the highest in CJ-WS. The cohesiveness, springiness, and chewiness of the CJ significantly differed depending on the type of sweeteners (p<0.05). CJ-RCE showed the best taste and overall acceptability in a sensory test. After storage at $50^{\circ}C$ for 2 weeks, thiobarbituric acid reactive substance (TBARS) content (58.3 malondialdehyde (MDA) mg/kg) of CJ-RCE was much lower than those of control beef (75.6 MDA mg/kg) and pork jerky (98.0 MDA mg/kg), showing the good oxidative stability of CJ-RCE. Overall, marination in RCE sauce was suitable for the preparation of CJ with good quality in terms of its water activity, fat and protein contents, sensory property and oxidative stability.

• Korean Journal of Food Science and Technology
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• v.41 no.6
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• pp.662-667
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• 2009

In this study, four Korean black raspberry wines were developed using raspberries from different regions in Korea; Gochang (G), Hoengseong (H), Jeongeup (J), Sunchang (S). Sample wines were monitored for titratable acidity, ethanol, pH, reducing sugar content, color intensity, hue, total phenolic content, and organic acids during alcoholic fermentation and aging. After fermentation was complete, the pH levels in the four wines were in a similar range (3.43-3.52), while total acidity levels ranged from 9.98 to 16.2 g/L, which were significantly different among the four wines. During 120 days of aging, the ethanol content ranged from 15.8 to 16.40% which corresponds to a good conversion rate of sugars. Among the four samples tested, the wine made with Jeongeup raspberries showed the highest levels of total phenolic content, and other color values such as hue and intensity. The predominant organic acids were citric acids (3.30-4.89 mg/mL) and succinic acids (1.92-3.48 mg/mL). Overall the wine made with Jeongeup raspberries showed differences in physico-chemical compositions compared to the other wines made with Gochang, Hoengseong, and Sunchang raspberries, respectively.

• Polymer(Korea)
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• v.39 no.3
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• pp.388-393
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• 2015

Low molecular weight species were extracted from PC and SAN by a solvent extraction method in order to investigate the effect of low molecular weight species on interfacial tension and affinity between PC and SAN. From the analysis of molecular weight distribution by the GPC, it was confirmed that the low molecular weight species were effectively eliminated by the solvent extraction. Interfacial tension measurements and morphological observation were carried out with the PC and SAN of which the low molecular weight species were extracted. Interfacial tension was increased and the infinity was decreased for the extracted PC and SAN pair. This result implied that the low molecular weight species play a role as a compatibilizer between two polymers. Among two polymers, low molecular weight SAN contributes more in the compatibilization. Thus, it is favorable to use SAN containing a larger amount of low molecular weight species in fabrication of PC/ABS blend.

• Proceedings of the Membrane Society of Korea Conference
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• 1995.10a
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• pp.47-48
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• 1995

알루미나 막이나 바이코 글라스(Vycor glass)같은 다공성 무기재료막은 화학적으로 안정하고 열에 잘 견디므로 고온에서 기체를 분리하는 데에 사용될 수 있다. 미세한 기공을 가지고 있는 알루미나막은 수소를 분리하는데 상대적으로 높은 투과도를 나타내고 고온에 잘 견딘다. 기공이 치밀한 알루미나막에 의하여 분리되는 메카니즘은 기체의 분자량에 의존하는 Knudsen확산이 지배적이 된다. 그러나, 분자량의 차이가 크지 않을때는 Knudsen확산에 의한 분리도는 크지않다. 그래서 분리도의 향상에 대해 많은 사람들이 연구하고 있다. 본연구에서는 Sol-Gel법으로 제조된 막을 개선하여, 높은 압력차에서 조업할 수 있도록 하고자, TEOS와 증류수를 막의 기공내에서 반응시켜 실리카를 기공내에 생성시키고자하는 실험을 수행하였다. 이 연구를 통해 약 25 psi 정도의 압력차하에서도 수소/질소의 분리도가 Knudsen확산의 수준을 보이는 실용적인 막을 생산할 수 있었다.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.6 no.1
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• pp.24-30
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• 2000

Chitosan films were prepared using four types of chitosans with different molecular weight and the effect of molecular weight of chitosan on selected film properties such as color, water vapor permeability (WVP), water solubility (WS), tensile strength (TS), and elongation at break (E) was investigated. Generally, the total color difference (${\Delta}E$) and WS of the films decreased, while TS and E of the films increased as molecular weight of chitosan increased. WVP of the films did not show any significant relationship with molecular weight of chitosan.

• Korean Journal of Food Science and Technology
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• v.30 no.6
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• pp.1285-1294
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• 1998

Whey powder, a by-product of milk industry, was utilized to produce biopolymer film with the combination of film matrix supporting material, sodium caseinate. Biopolymer films were prepared from whey powder-sodium caseinate mixtures at several mixing ratios. The effects of pH, plasticizers and cross-linkers on tensile strength (TS) and elongation (E) of films were investigated. The films could be formed by use of whey powder up to 70%. As the whey powder content was increased, TS of the film decreased while E increased. Films containing more than 70% of whey powder could not be formed due to the stickiness of lactose in whey powder. The optimum pH of the film solution was found to be 10. Among the plasticizers tested, sorbitol was found to be the most effective plasticizer while glycerol was inadequate for the film. Tensile strengths of films containing $30{\sim}40%$ whey powder were higher than 10 MPa with relatively high E, when the films were plasticized with 30% (w/w) and 40% sorbitol. TSs of the relatively weak films containing $50{\sim}60%$ whey powders were improved by the addition of small amount of sodium citrate for 30% sorbitol plasticized films, and by the addition of sodium chloride for 40% sorbitol plasticized films. It was concluded that up to 70% of whey powder could be utilized to produce biopolymer films by adding sorbitol and cross linkers at pH 10.

• Journal of Food Hygiene and Safety
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• v.13 no.1
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• pp.34-40
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• 1998

Chitin is known as biodegradable natural polymer. But, in spite of various application of chitin from waste marine sources, commercial use of chitin has been limited due to highly resistance to chemicals and the absense of proper solvents. Therefore, we studied that another viscosity chitosan were prepared from chitin which were deacetylated under various concentration of NaOH solution, reaction time and temperature by the application of Mirna's method. The major parameters for these manufacturing methods were found to be concentration of alkali solution, reaction time and temperature etc. Besides, we studied that various chitosan derivatives were prepared from chitin by crosslinkage with epichlorohydrin and 1,3-dichloropropanol. The effects of these parameters on another viscosity(molecular weight) chitosan and crosslinked chitosan dervatives were investigated by various analysis apparatus. SEM analysis showed that both chitin and chitosan had a particle shaped morphology and another molecular weight chitosan according to the particle size was much smaller than that of chitin.

• Applied Chemistry for Engineering
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• v.18 no.6
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• pp.607-611
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• 2007

To improve transfection efficiency, we prepared histidine-low molecular weight water-soluble chitosan (LMWSC) having the potential to form complex with DNA as a cationic polymer. Histidine-LMWSC was synthesized by the esterification reaction and removing phthaloyl group. The histidine-LMWSC was characterized using FT-IR, $^1H$ NMR spectra. Histidine-LMWSC was complexed with plasmid DNA (pDNA) in various polymer/DNA (N/P) weight ratios, and the complex was identified using gel retardation assay. The particle sizes of the hisitidine-LMWSC/DNA complexes were measured on a DLS instrument by fixing the histidine-LMWSC/DNA weight ratio of 10/1. Owing to the utilization of a large excess amount of cationic LMWSC against anionic DNA, the particle size of histidine-LMWSC/DNA complexes was in the range of 100~200 nm. Therefore, histidine-LMWSC will be useful in the development of gene carriers.