• Applied Chemistry for Engineering
• /
• v.28 no.6
• /
• pp.670-678
• /
• 2017

Self-emulsifiable polyethylene (PE) wax was prepared using acrylic acid grafted PE wax with potassium hydroxide and various emulsifiers for the economic production of PE wax emulsion. Modification reaction completion was confirmed that the peak from carbonyl group of acrylic acid disappeared and the new peak from carboxylic acid salts appeared in the FT-IR (Fourier transform infrared) spectrum data. Self-emulsifiable properties of the modified PE wax were investigated by the emulsion size and the stability of wax emulsion without any additional emulsifiers. According to self-emulsifiable properties, the emulsion size and stability were varied on the concentration and structure of the emulsifier. The greater emulsion concentration and hydrophilic poly(ethylene oxide) (PEO) characteristics of the emulsifier resulted in the smaller emulsion size and better emulsion stability. In addition, the use of emulsifiers mixture was more effective to obtain smaller size and uniform distribution of emulsion than that of single emulsifier in PE wax modification reaction. Especially, modified PE wax with OAE-5 and LAE-15 emulsifiers mixture shows excellent performance in terms of the smallest emulsion size ($4.34{\mu}m$) and emulsion stability.

• Journal of the korean Society of Automotive Engineers
• /
• v.11 no.2
• /
• pp.34-40
• /
• 1989

본 연구에서는 유화연료 액적의 연소시에 나타나는 일반적인 연소특성과 이에 미치는 압력의 영향에 대하여 실험적인 방법으로 연구를 수행하였다. 고압용기내에서 유화연료의 단일 액적을 연소시키면서 그 연소과정을 고속으로 촬영하여 분석하는 한편, 연소과정중의 액적 내부의 온도변화를 측정하였다. 고압 용기내의 압력은 대기압으로부터 10atm까지, 연료에 대한 물의 혼합비는 체적비로 0-20%까지 변화시키면서, 유화연료 액적의 연소특성에 미치는 물의 함량과 압력변화의 영향을 분석하였다.

• Journal of the Korean Applied Science and Technology
• /
• v.29 no.1
• /
• pp.47-53
• /
• 2012

This study is concerned with coemulsifier which is better emulsifiable properties than emulsifier itselves' use only. It's compound was synthesized by esterification of propylene glycol and succinic acid. The structure of them was comfirmed with FT-IR and $^1H$-NMR. Surface active properties with surface tension, cmc, emulsing power were tested respectively at given conditions. Their surface tensions in the aqueous solution was decreased to 33-35 dyne/cm and their cmc was evaluated by surface tension method. And it's emulsifying power was excellent in jojoba oil. As results, the synthesized dipropylene glycol succinate is expected to apply as O/W coemulsifier.

• Culinary science and hospitality research
• /
• v.13 no.3
• /
• pp.158-165
• /
• 2007

This study was carried out to evaluate the rheological properties of cake flour with 3% of commercial multi-emulsifiers(P company, W company, O company) based on flour. Rheological properties were analyzed by Falling number, RVA, Alveograph and Farinograph. In Falling number, viscosity of cake flour with multi-emulsifiers was increased. In RVA, initial pasting temperature was increased by adding multi-emulsifier except for W company. and peak viscosity, final viscosity and setback were increased but breakdown was decreased. In Alveogram, P and P/L value were decreased but L and G value were increased. In Farinogram, water absorption was decreased but dough development time was increased and stability was increased except for P company.

• Korean Journal of Food Science and Technology
• /
• v.32 no.5
• /
• pp.1093-1101
• /
• 2000

The effects of concentration and pH on the emulsifying and rheological properties of the pine nut's protein extract(PNPE) and carbohydrate extract(PNCE) were investigated. Emulsifying activity index(EAI) of sample containing PNPE was minimal at pH 4.0 and the alteration of pH from 4 to 3 or 8 increased EAI regardless of concentration. The most EAI(about 6.44 $m^2/g$ solid) significantly(p<0.05) observed in solution containing 1% PNPE at pH 8.0, but that of 3% PNPE(0.10 $m^2/g$ solid) was minimal at pH 4.0. The emulsion stability exhibited maximum value(about 20) in 3% PNPE emulsion at pH 8.0. However, EAI of samples containing PNCE increased gradually with the increase of pH, but it had lower value than that of samples containing PNPE. At pH 7.0 and 8.0, the rheological behavior of emulsion solutions showed Newtonian fluid(n=1, $r^2>0.99$) regardless of concentration in all samples containing PNPE, but the samples containing PNCE showed pseudoplastic behavior(n<1) in all conditions. The sample with the better emulsion stability index(ESI) significantly(p<0.05) exhibited the higher L, b, and ${\delta}E$, however, lower a value.

• Applied Chemistry for Engineering
• /
• v.30 no.4
• /
• pp.415-420
• /
• 2019

To investigate the effect of nonionic surfactant and emulsion stabilizer on O/W emulsions, various emulsion formulations with different types of nonionic surfactants and emulsion stabilizers were prepared and their rheological properties were compared. In this study, polysorbate 60 (Tween 60), PEG-60 hydrogenated castor oil (HCO 60), octyldodeceth-16 (OD 16), and ceteareth-6 olivate (Olivem 800) were used as hydrophilic nonionic surfactants, whereas cetyl alcohol, glyceryl monostearate, and stearic acid as emulsion stabilizers. Phase separation occurred only in the emulsion formulation with octyldodeceth-16 and all other emulsion formulations maintained a stable phase. The viscosity, hardness, and creaminess of emulsion formulation using a mixture of ceteareth-6 olivate and cetyl alcohol were the highest, and the emulsified droplet size was also the largest. These results are due to the formation of a network structure texture with the development of a large amount of liquid crystal in the O/W emulsion. In this formulation, the value of elastic modulus was large and the thixotropic behavior, in which the viscosity varies with the history of external force, was observed.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.25 no.1
• /
• pp.118-122
• /
• 1996

난황을 이용한 유화식품인 마요네즈 제조시 천연고분자 물질인 chitosan의 사용가능성을 조사하기 위하여 난황의 유화력과 유화 안전성에 미치는 chitosan의 효과와 마요네즈 제조시 chitosan 첨가특성을 조사하였다. Chitosan을 난황 무게에 대해 0.1% 첨가한 결과난항의 유화력은 약 10%증진되었으며 유화 안정성은 뚜렷이 증진되었다. 마요네즈 제시 0.1% chitosan 첨가에 의해 마요네즈의 유화 안정성을 증가되었으며 대조구의 첨가 대두유에 비해 40% 증량 처리구에 있어 유화 안정성 및 점도는 대조구에 비해 우수하였으며 색택은 비슷한 경향을 나타내었다. 마요네즈의 퍼짐서, 점성, 맛, 종합적 기호도에 관한 기호성은 0.1% chitosan 첨가구가 대조구에 비해 양호하였으며, 40% 증량한 경우 더욱 우수하였으며 60% 증량한 겨웅 대조구와 유사하였다.

• Journal of Conservation Science
• /
• v.33 no.2
• /
• pp.85-95
• /
• 2017

Oil paints are mixtures of pigments, drying oils and additives. In the past, oil paints were mainly composed of inorganic pigments. However, recently color matching techniques vary depending on manufacturers due to the development of various kinds of synthetic pigments. Despite this, most studies of oil paints in South Korea are about durability tests, and there is no comparative study on the characteristics of commercial oil paint components. This study aims to compare the properties of four different kinds of oil paints from four manufacturers, which are the most popularity used. Extender pigments in oil paint from C brand differed from that of other manufacturers and various kinds of coloring pigments were differently used depending on the oil paints and the manufacturers. The mixing ratios and the pigment types differed even for oil paints having the same product name. It is assumed that these differences could affect the colors. The result of this study is expected to contribute to the analysis of artworks through the accumulation of scientific data of oil paints. In addition, it can be utilized as a scientific basis for art history studies, including the characteristics of artists or production year.

• Proceedings of the Korean Environmental Sciences Society Conference
• /
• 2005.05a
• /
• pp.319-321
• /
• 2005

음이온계와 양이온계의 계면활성제를 사용하여 천연세정성분인 리모넨의 유화특성을 고찰한 결과 두 계열 모두 만족할 만한 결과를 나타내지 못하였고, 교반속도는 1500 rpm이상에서는 영향이 거의 없었으며, 유화온도는 상온에서도 가능할 것으로 판단된다. 유사한 구조와 물성을 가지는 리모넨과 ${\sigma}$-피넨을 비교한 결과 리모넨이 우수한 것으로 나타났으며 무독성인 IPA를 첨가한 경우가 첨가하지 않은 것보다 양호한 결과를 얻었다.

• 베이커리
• /
• no.10 s.387
• /
• pp.136-141
• /
• 2000