• 우유
• /
• s.62 fall
• /
• pp.34-38
• /
• 1995

• 우유
• /
• s.29 summer
• /
• pp.13-16
• /
• 1987

• 우유
• /
• v.4 no.3 s.14 fall
• /
• pp.58-59
• /
• 1983

• 우유
• /
• s.63 winter
• /
• pp.43-45
• /
• 1995

• 우유
• /
• s.61 summer
• /
• pp.26-30
• /
• 1995

• 우유
• /
• s.30 fall
• /
• pp.11-16
• /
• 1987

• Korea Petroleum Association Journal
• /
• no.11 s.257
• /
• pp.62-65
• /
• 2006

• Journal of Adhesion and Interface
• /
• v.3 no.2
• /
• pp.1-8
• /
• 2002

Polyurethane NCO prepolymers were synthesized with the polyols such as PTMG, GP and the isocyanate such as TDI at $40^{\circ}C$ for 8.5 minutes. As average molecular weights (${\bar{M_n}}$: 1000, 2000, 3000, 4000) of PTMG, and GP were decreased from 4000 to 1000, ratio of oil gelation increased from 298%, to 440%, for Bunker B. When oil and water were emulsified, the ratio of gelation was increased approximately two times. Ratio of gelation for emulsive Bunker B was increased from 402% to 910%, for PTMG1000 and increased from 440%, W 958% for GPI1000. Ratio of oil gelation for emulsive Bunk C which has higher viscosity than Bunker B was measured w 923% for PTMG1000 made with chain extender, i.e. EG, and measured to 1098% for GP1000. The gel made from GP which has three functional group showed soft and strong characteristic, as a result, it can be removed easily from oil spilled ocean.

• Korean Journal of Food Science and Technology
• /
• v.23 no.5
• /
• pp.568-571
• /
• 1991

This study was designed to select the most stable oil among vegetable oils for mayonnaise preparation on lipid oxidation when blended with perilla oil. Oxidative stabilities of perilla oil, soybean oil, rapeseed oil, corn oil, sunflower oil and perilla blended oils (blended perilla oil with other vegetable oil in a equal weight rate) were tested. Among the perilla blended oils, perilla blended soybean oil was the most effective on oxidative stability. This may be concerned with the fact that the content of natural antioxidant, tocopherol, is higher than that of other oils. Mayonnaise was prepared by using both perilla oil and perilla blended soybean oil. Variations of POV and tocopherol content of mayonnaise during storage at $37^{\circ}C$ were compared. The changes in POV and tocopherol content in the mayonnaise of perilla blended soybean oil were less than those of perilla oil. This result suggested that the usage of perilla blended soybean oil instead of perilla oil itself is possible in the manufacturing of mayonnaise.

• Environmental and Resource Economics Review
• /
• v.26 no.3
• /
• pp.451-472
• /
• 2017

An OPEC production announcement is a major source of supply disruption that has a significant impact on the international crude oil market. In this study, the effects of OPEC's announcements are analyzed using event study methodology. Considering the oil price volatility and structural changes in the oil price, we divide the entire period into three periods and analyze the impact of OPEC's production quota announcements, including 'cut', 'hike', and 'maintain'. As a result of the analysis, we observe that the degree and direction of abnormal returns differ according to the announcements in each period. In addition, by subdividing oil price surge and plunge period into two sections, we analyze the effect of OPEC's 'maintain' announcements. During the oil price plunge period, the amount of abnormal returns was significant. This study provides policy implications for oil trading strategies and for the impact of OPEC announcements during periods of oil price fluctuation.