• Journal of Adhesion and Interface
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• v.8 no.1
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• pp.8-14
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• 2007

Poly(urethane-methyl methacrylate) hybrid emulsions can be controlled with their thermal, mechanical and anti-chemical properties as plastic coating materials. In this study, water dispersed poly(urethane-methyl methacrylate) hybrid emulsions were prepared by prepolymer synthesis and soap free emulsion polymerization. For imparting hydrophilicity on polyurethane prepolymer, 2,2-bis (hydroxymethyl) propionic acid was added to the polyurethane prepolymer with methyl methacrylate monomer and was neutralizated by triethylamine (TEA). After neutralization, the prepolymer mixture was dispersed in the water phase with stable droplets. The synthesis was carried out with chain extension from the ethylene diamine and initiation of methyl methacrylate by soap free emulsion polymerization. Stable poly(urethane-methyl methacrylate) hybrid emulsion was successfully obtained with different synthetic conditions and acrylic monomer contents. Poly(urethane-methyl methacrylate) hybrid emulsion were characterized and compared with tensile strength, viscosity, and adhesion properties.

• Proceedings of the Plant Resources Society of Korea Conference
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• 2020.08a
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• pp.53-53
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• 2020

가뭄이 매년 지속됨에 따라 고랭지배추 재배지에서도 관수의 필요성이 인식되면서 관수를 실시하고 있으며, 대부분 스프링클러로 관수하고, 분수호스나 점적호스도 일부 이용하고 있으나 아직 토양수분, 토성이나 작물상태, 재배시기 등 환경요인을 고려한 과학적인 수분관리가 이루어지지 못하고 있어 고품질 안정생산을 위해서는 수분관리의 과학화가 필요한 실정이다. 물을 최소화 하면서 관비가 가능한 점적 호스 재배는 적정한 비료를 필요한 위치에 공급하는 방식으로 비료의 효율을 높이면서 환경오염을 최소화하고, 비료과다 시용에 따른 환경오염 등을 회피할 수 있는 좋은 수단이다. 본 연구는 앞으로 고랭지배추 점적호스 재배시 가뭄 극복과 효율적인 시비를 위한 적정 관비횟수를 구명하고자 하였다. 배추품종은 수호를 이용하였으며 관비횟수는 2회(20일 간격), 3회(15일), 4회(10일), 6회(7일), 관행(추비3회) 등 5처리를 두었으며 기준시비량은 N-P-K=32.0-7.8-19.8kg/10a로 하였으며 관비농도는 EC 1.2 dS/m fh 하였다. 시험은 고령지농업연구소 시험포장에서 6월 하순부터 8월 상순까지 무멀칭 노지재배를 하였다. 관비는 정식후 7일째부터 주었으며 관비량은 1회 구당 20ℓ를 주었다. 시험구배치는 단구제 3반복으로 배치하였다. 생육시기별로 초장, 엽장, 엽폭 모두 관비횟수가 많은 처리에서 생육이 좋았으며 6회 처리가 가장 생육이 좋았다. 주당 외엽수와 내엽수는 관행보다는 관비횟수가 많을수록 많아져 관비 6회에서 주당 69.7매로 가장 많았으며 주중과 구중도 관행에 비해 관수횟수가 많아질수록 높아졌으며 관비 6회에서 주중은 2,439g, 구중은 1,917g 으로 높게 나타나, 고랭지배추 관비횟수는 EC 1.2 dS/m 농도에서 6회를 한 것이 생육이 양호하였다.

• Applied Biological Chemistry
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• v.39 no.5
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• pp.361-367
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• 1996

As a part of investigation for quality improvement of surimi gel from fish with a red muscle by addition of emulsion curd, we investigated the processing conditions of emulsion curd contained succinylated gelatin from conger eel skin as an emulsifier and emulsion curd-added surimi gel. Activity and stability of emulsion curd on standing at room temperature, chilled temperature and vibration were remarkably improved by the addition of 15 tunes of soybean oil and 5 times of water to succinylated gelatin from conger eel skin. The proximate composition of the emulsion curd was moisture 18%, protein 5%, lipid 76% and ash 0.5% and its appearance was white. Peroxide value and fatty acid composition of emulsion curd contained succinylated gelatin as an emulsifier were similar to these of soybean oil. By the addition of 6% of emulsion curd to mackerel surimi, gel strength, appearance and texture of the resulting surimi gel were improved, while its peroxide value and brown pigment revealed minor change. From the results of volatile basic nitrogen, viable cell counts and histamine content, the emulsion curd-added mackerel surimi gel can be safe In the sense of food sanitation.

• Journal of the Korean Society of Hazard Mitigation
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• v.10 no.3
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• pp.133-145
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• 2010

This study analyzed the characteristics of sediment produce by landslide triggered by rainfall. One-dimensional unsaturated groundwater model and infinite slope stability analysis were used to estimate the behavior of soil moisture and slope stability according to rainfall, respectively. Slope stability analysis was performed considering on soil depth and characteristics of trees. As the results considering on recovery of the failed slopes, much amount of sediment was produced in 1963, 1970, and 2002. As the results of verification of simulation results using Landsat 5 TM images, we can find differences of landslide location between the results from model and satellite images. These differences can be caused by uncertainties of the rough parameters in the model. However, in the case that Obong-dam basin was divided into two subbasin, Wangsan-chun and Doma-chun basin, the results of each subbasin show errors around 20%. And only 4% of error occurred in the case of comparing landslide area on the entire Obong-dam basin. These errors seem insignificant considering on the errors which can be caused from the analyses in this study such as estimation of sediment produce, soil cover classification, and estimation of landslide area.

• Korean journal of food and cookery science
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• v.30 no.5
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• pp.509-516
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• 2014

This study aimed to investigate the quality characteristics of iced pumpkin paste cookies prepared using different fat and fatty oils (butter, olive oil, soybean oil, and grape seed oil). The pH, density, and moisture content were the highest in the cookies prepared with butter dough, and the lowest in the cookies prepared with grape seed oil dough. The spread factor of the cookies prepared using with butter was the highest, and the cookie with olive oil, soybean oil and grape seed oil showed lower values. The L values of olive oil cookies, a values of soybean oil cookies, b values of grape seed oil cookies were the highest. The hardness of the cookies prepared using soybean oil was the highest. The overall sensory evaluation showed high overall acceptability for grape seed oil cookies, whereas butter cookies showed lower overall acceptability. The acid value (AV) and peroxide value (POV) were lower in the grape seed oil cookies than in the butter cookies as the storage period of the cookies had passed.

• Korean Journal of Food Science and Technology
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• v.52 no.6
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• pp.632-640
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• 2020

In this study, we produced macarons by adding white bean powder at various proportions (0, 25, 50, 75, and 100%). The macarons in the 100% additive group had the highest moisture content, smallest volume, highest weight, and highest sugar and reducing sugar content. The macarons in the 50% additive group had the highest spread factor.Furthermore, their pH and acidity demonstrated the greatest air bubble stability. In the Hunter color system, by adding white bean powder, the L value gradually decreased, whereas the a and b values gradually increased. The hardness, gumminess, and chewiness decreased with the addition of white beans. Flavonoids and total phenolic compounds, 1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity, and superoxide dismutase (SOD)-like activity were the highest at 100%. Additionally, their overall acceptability was the highest at 50%. These results suggested that the use of white bean powder to produce macarons have numerous advantages.

• Korean journal of food and cookery science
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• v.3 no.2
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• pp.1-8
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• 1987

Eighty eight percent of succinylation at $\varepsilon$-amino group of lysine was obtained from silkworm larvae protein concentrate and it resulted in increased bulk density and fat absorption, improved flavor and color, increased solubility over fivefold. Both emulsifying activity and emulsion stability of the succinylated protein were improved by 30% and emulsifying capacity was enhanced by 4%. Foaming capacity of the succinylated Protein concentrate was improved by 30% and foaming stability improved fivefold. The viscosity of succinylated silkworm larvae protein concentrate was increased at all concentrations and reached the highest at 4~5% of concentations. Acetylation of silkworm larvae protein concentrate caused negligible change in the functional properties studied. Therefore, high emulsification properties of silkworm larvae protein concentrate would be a good protein source for the emulsified foods.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.204-209
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• 1986

The functional properties of defatted silkworm larvae flour and protein concentrate have been compared with those of soybean. The protein contents of soybean and silkworm larvae protein concentrate were 70.3% and 84.1%, respectively. The solubility of silkworm larvae protein concentrate was lower than that of soybean protein at various pH tested. However, silkworm larvae protein concentrate showed better fat absorption, poorer water absorption and overall higher bulk density than soybean protein. The silkworm larvae protein concentrate showed higher emulsifying capacity and stability, but showed lower foaming capacity and stability than soybean protein. Silkworm larvae protein concentrate showed highest viscosity among various protein products at all concentrations and reached the highest viscosity at 5${\sim}$7% protein concentration. Therefore, high emulsification properties of silkworm larvae protein concentrate will be a good protein source when it is added to emulsified food.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.430-436
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• 2003

Coating treatment with 120 kDa of chitosan on bread was decreased growth rate of bacteria and not detected growth of any fungi during storage period. Bread with coating by 1% and 2% of 120 kDa chitosan have had the high antioxidant. Change in the water content was lawered as the higher concentration of chitosan coating on bread. water activity has a low variance untill 2% of chitosan concentration and so there result are expected on inhibition effect of retrogradation in bread during storage period. The change of pH was not detected in bread. And the color of bread have not effected on treatment with below 2% of chitosan but had a little effect by 2% of chitosan coating.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.5
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• pp.770-774
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• 2002

The effect of mixing ratio of materials and their retort processing conditions on the physical properties and preference of oyster porridge were investigated. Rice gave adequate viscosity (about 800 cp) to the porridge as it was used 10～12% level and half of it was ground. Potato starch, waxy corn starch, and Perfectamyl AC showed small variation in viscosity unrelated to the temperature, that was a good condition for high quality porridge. Especially, waxy corn starch had a good property for retort porridge because its viscosity was maintained high during the processing and decreased to preferable one after processing. Purity CSC, modified starch gave gum-like texture and didn't cause water-separation much after freezing and thawing treatment of the porridge. Therefore, it was good for enhancing the physical property of the porridge as a co-additive of waxy corn starch when it was used at quarter level of waxy corn starch. Xanthan gum increased dispersibility of materials and it was useful for stabilizing physical quality of the porridge without affecting preference when it was used below 0.2% concentration. As a result, the optimal material-mixing ratio was determined as rice 10% (50% of it was ground), waxy corn starch 1.5%, Purity CSC 0.5%, xmthan gum 0.2%, salt 0.3%, and water 87.5%. Oyster's porridge, retort processed with this recipe, showed stable physical property after 6 month storage at room temperature.