• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.3
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• pp.110-117
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• 2011

This study investigated possibilities for a new reducing shrinkage method of soybean oil(SO) and waste oil(WO) to compare with shrinkage reducing agent(RS) and expansion additive(EA). There was no big difference to flow, air contents, and compressive strength of plain to use SO and WO. For the reducing shrinkage performance, SO and WO was more effective than RS and EA, because their fatty acid reacted with calcium hydroxide of concrete to turn soap. For the pore distribution by porosimter, $0.01{\sim}0.1{\mu}m$ pores of SO and WO were 0 ml/g, and $10{\sim}100{\mu}m$ also remarkably lower than any others. In these results, it inferred that they filled up capillary pore and mitigated autogenous shrinkage by their saponification of their fatty acid and calcium hydroxide.

• Korean Journal of Food Science and Technology
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• v.14 no.3
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• pp.265-270
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• 1982

An attempt was made to investigate the antioxidant activity of maltol, kojic acid, levulinic acid, furfural, 5-hydroxymethyl furfural (5-HMF), and pyrazine which had been known to be important intermediates of Maillard browning reactions. The activity of these compounds was determined by comparing induction periods of soybean oil substrates containing each compound at a 0.01M level with that of a control. The induction period was arbitrarily taken as the time in hours for a substrate to reach a peroxide value of 60meq/kg oil. The substrates and control were stored at $45.0{\pm}1.0^{\circ}C$ for 30 days. The induction periods of the control, kojic acid, furfural, 5-HMF, maltol, levulinic acid, and pyrazine were respectively 468, 592, 510, 498, 486, 450, and 402 hours. Kojic acid demonstrated considerable antioxidant activity, whereas furfural, 5-HMF, and maltol showed weak activivity. Pyrazine and levulinic acid showed pro-oxidant activity. Although the prooxidant activity of pyrazine seemed definite, that of levulinic acid appeared very weak.

• Journal of Food Hygiene and Safety
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• v.18 no.1
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• pp.36-41
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• 2003

This study was performed to investigate the condition of frying at fried chicken shop, taste and thinking refer to fried chicken in the consumer. The acidification of frying oil was determined as acid value, peroxide value and fatty acid composition. The results were as follows: 1) Soybean oil was used for frying at a fried chicken shop at 170∼18$0^{\circ}C$ for 10∼ 15 min and replaced by every thirty cycles. 2) 76.2% of the consumer among answerers far the question thought that the oil of frying could be harmful to health. 3) The AV and POV were increased while chickens were fried after thirty cycles successively, but the values were lower than a standard level of fried-food. 4) The acidification of fried oil was in progress when chickens were fried for ten days by three times a day, but the value was low. 5) The AV of raw chicken was significantly increased as time goes, suggesting that a fresh chicken should be chosen.

• Polymer(Korea)
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• v.30 no.3
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• pp.202-206
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• 2006

The plasticized cellulose diacetate (CDA) was prepared by melt processing methods using triacetine (TA) as a plasticizer. Additionally, processability of CDA was enhanced by using epoxidized soybean oil as a secondary plasticizer. The glass transition temperature of plasticized CDA was observed at $50^{\circ}C$ lower than virgin CDA and the incorporation of 5% ESO also resulted in the additional $20^{\circ}C$ decrease in the $T_g$. The tensile properties and modulus of plasticized CDA were better than commercial PP and PLA. The aerobic biodegradability of CDA in controlled compositing condition resulted in 90% of degradation during 60 days.

• Journal of the Korean Wood Science and Technology
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• v.34 no.4
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• pp.31-36
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• 2006

This study was conducted to improve the bond strength of plywood bonded with F/U molar ratio urea-formaldehyde (UF) resins modified with the selected FGMDI prepolymer contents for various purposes. The amount of FGMDI was mixed with liquid UF resin at 0 wt% (as control), 2 wt%, 5 wt%, 10 wt%, 25 wt%, and 50 wt% based on the resin solids. As results, in bonding strength, plywood with F/U molar ratio of 1.4 showed the highest value in Type 2 test and all molar ratio UF resins modified with over 25 wt% of the FGMDI showed more than $11kgf/cm^2$, which was satisfied the minimum requirement of KS standard, $7.5kgf/cm^2$, after Type1.5 testing. As F/U molar ratio was increased and the FGMDI addition in the UF resin was increased, average reduction rate of Type 1.5 bonding strength compared with Type 2 was significantly decreased.

• Polymer(Korea)
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• v.30 no.1
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• pp.70-74
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• 2006

Plasticized cellulose diacetate(CDA) was prepared by homogenizing cellulose diacetate(CDA), triacetin(TA) and epoxidized soybean oil (ESO) in a high-speed mixer, then the CDA mixture was mixed with ramie fiber to produce a green composite material. In DMA analysis, the glass transition temperature of plasticized CDA and the composite was observed at $85\;^{\circ}C\;and\;140\;^{\circ}C$, respectively. A composite reinforced with alkali treated ramie fiber exhibited significantly higher mechanical properties, such as $15\;^{\circ}C$ increase in tensile strength as well as $41\;^{\circ}C$ increase in Young's modulus when compared with commercial polypropylene. In the SEM image analysis, much enhanced adhesion between plasticized CDA and alkali treated ramie fiber (AIRa) was observed.

• Polymer(Korea)
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• v.29 no.4
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• pp.399-402
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• 2005

In this study, ethyl cellulose (EC)/montmorilloniote(MMT) nanocomposite films plasticized with environmental-friendly plasticizer (BET, EBN, ESO) were prepared by melt process using Hakke mixer. The $T_g$ of plasticized EC films decreased from 122 to $71^{circ}C$ with the increase in the BET content up to 30 $wt\%$. The addition of 10 $wt\%$ epoxidized soybean oil (ESO) as the second plasticizer cause the further drop of $T_g$ from 81 to $61^{circ}C$. The plasticizer-effect of BET was better than that of EBN. When the plasticizer was added into the EC films, the mechanical properties of EC films was decreased, however the addition of monotmorillonite (MMT) into the EC films or the ring opening reaction of ESO plasticizer cause enhancement of mechanical properties.

• Applied Biological Chemistry
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• v.40 no.2
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• pp.163-166
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• 1997

A yeast, Torulopsis bombicola, was cultured in the media fortified with soybean oil as a additional carbon source for 7 days with reciprocal shaking. From the culture broth, sophorose-lipid was isolated and treated with alkali to afford sophorose. The sophorose contained in the medium was acetylated and isolated through silica gel column chromatography. The aceylated sophorose was hydrolyzed with 5% KOH at room temperature to give rise to sophorose. Meanwhile, the MeOH extracts obtained from the pod of Sophora japonica was solvent-fractionated with n-BuOH and $H_2O$, and butanolic layer was chromatographed on silica gel column to afford a flavonoide-glycoside. The glycoside was hydrolyzed with 0.02 N $H_2SO_4$ to yield sophorose.

• Journal of Food Hygiene and Safety
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• v.7 no.1
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• pp.29-36
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• 1992

This study primarily attempted to establish the method for the determination of the adulteration in the sesame oil. First of all, extensive experiment was conducted to determine the composition of genuine sesame oil prepared from Korean, Japanese, Taiwanese and Chinese sesame seed. Sesamin and sterols in unsaponfiable matter were examined along with fatty acid in saponifiable fraction by Gc. There was no significant difference in the composition of sesamin and sterols in sesame oils prepared from Korean and foreign seeds. The ranges of sesamin and ${\beta}-sitosterol$ against campesterol were 3.32~5.46 and 2.39~2.99 respectively in all samples. Similiar composition of fatty acids was showed in all pure sesame oils, in which the contents were 8.37~lO.09% palmitic acid, 4.61~5.50% stearic acid, 35.24~39.97% oleic acid, 43.04~49.76% linoleic acid, O.21~O.31% linolenic acid and 0.40~O.69% arachidic acid. Among the commercial sesame oils sold in Markets, three sesame oils from Japan revealed low sesamin, high linoleic acid and linolenic acid, and low oleic acid and stearic acid, suggesting the adulteration with soybean oil.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.820-825
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• 1989

Yukwa (one of most popular Korean traditional popped rice snacks) was made by four different varieties of rice, Shinsun (Japonica) and Hangang $(Japonica{\times}Indica)$ which are waxy rice and Dongjin (Japonica) and Samgang $(Japonica{\times}Indica)$ which are non waxy rice, for their quality by total expansion volume, hardness and brittleness. It was notified that hydration rate of waxy and non waxy rice for preparation of Yukwa were different by 30% and 42% in moisture content respectively soaked at $12^{\circ}C$ for 12 hours and the gelatinization temperature of their starch was $64.5-67.5^{\circ}C$ with no big difference by varieties. The quality of Yukwa was deeply related with amylose contents ranging from 18.5% of non waxy rice to 2-3% of waxy rice. Superior quality (p<0.05) was got from waxy rice. Lactic acid bacterial fermentation didn't improve the quality, and soybean and rice bran oil can be used for popping in even value.