• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.124-139
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• 2007

In order to obtain the maximum flame retardancy with the minimal deterioration of physical properties of PU flame-retardant coatings, chlorine and phosphorous functional groups were introduced into the pre-polymer of modified polyesters. In the first step, the tetramethylene bis(orthophosphate) (TBOP) and neohexanediol dichloroacetate (DCA-adduct) intermediates were synthesized. In the second step, 1,4-butanediol and adipic acid monomers were polymerized with the two kind of intermediates to obtain copolymer. The modified polyesters containing chlorine and phosphorous (ATBA-10C, -20C, and -30C) were synthesized by adjusting the contents of chlorine compound (dichloroacetic acid, 10, 20, 30 wt%) with fixed the content of phosphorous compound (2 wt%). The PU flame-retardant coatings (TTBAH -10C, -20C, and -30C) were prepared using the synthesized ATBAs and HDI-trimer as curing agent at room temperature. The physical properties of PU flame-retardant coatings with chlorine and phosphorous were inferior to those with phosphorous only and the properties were getting worse with increasing chlorine content. Flame retardancy was tested with three methods. With the vertical method, Complete combustion time of ATBAHs were $259^{\sim}347$ seconds, which means that the prepared coatings are good flame-retardant. With the $45^{\circ}$ Meckel burner method, char lengths of the three prepared coatings were less than 2.9 cm, which indicates that the prepared coatings are 1st grade flame retardancy. With the limiting oxygen index (LOI) method, the LOI values of the three prepared coatings were in the range of $30^{\sim}35%$, which proves good flame retardancy of the prepared coatings. From the results of flame retardancy tests of the specimens that contain the same amounts of flame retarding compounds, it was found that the coatings containing both phosphorous and chlorine show higher flame retardancy than the coatings containing phosphorous alone. This indicates that some synergy effect of flame retardancy exists between phosphorous and chlorine.

• Clean Technology
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• v.24 no.3
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• pp.190-197
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• 2018

Various waterborne polyurethanes (WPU) with three different types of polyol such as ester type polyol [adipic acid (A)/BD/3-methyl-1,5-pentandiol (MPD) and A/BD]//carbonate type polyol (C/HD/MPD, C/HD, C/BD)//ether type polyol (PTMG) were prepared in this study. This study focused on the effect of polyol type on the properties of WPU. Soft segment Tg (Tgs), 100% elastic modulus and tensile strength were highest when using carbonate polyol, followed by ester polyol and ether polyol, while those of elongation showed the opposite trend. The WPU synthesized with MPD - containing polyol showed lower Tgs, 100% elasticity and strength, and higher elongation than MPD - free WPU. The % transmittance and transparency of the WPU film containing the MPD component was superior to that of the WPU film containing no MPD component, and it was found that the film based on carbonate polyol was slightly better than the film based on ester polyol and ether polyol.

• Korean Journal of Food Science and Technology
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• v.42 no.1
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• pp.75-81
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• 2010

In order to investigate the effects of different milling degrees on the quality of glutinous rice wines, the physicochemical properties and volatile compounds of various wines were evaluated. Sample wines prepared from glutinous rice with 90, 80, and 70% milling yields were analyzed for ethanol, pH, total acids, amino acids, soluble solids, coloring degree, UV absorbance, reducing sugars, organic acids, free sugars and volatile compounds. After fermentation for 17 days, ethanol contents in the wines ranged from 15.2 to 15.85%, while total acid levels ranged from 0.31 to 0.35%. The amino acid contents in four samples ranged from 0.63 to 0.73%, while soluble solid contents ranged from 11.4 to $13.1^{\circ}Bx$. The wine prepared from glutinous rice with a 30% degree of milling showed the highest coloring degree, UV absorbance and reducing sugar content among four samples. Furthermore, this wine had the highest levels of malic acid and acetic acid, while the glutinous rice wine prepared from rice with a 0% degree of milling had the highest levels of succinic acid and lactic acid. In all the glutinous rice wines tested, the most abundant free sugar was glucose followed by maltose. With increasing degree of milling, the alcohol, amino acid and organic acid contents of the glutinous rice wines decreased, whereas soluble solids, coloring degree, UV absorbance, reducing sugar and free sugar contents increased. Volatile compounds were identified using GC-MSD, and thirty-nine esters, seven alcohols, six acids, one aldehyde, four alkanes, one alkene and two miscellaneous compounds were identified in the glutinous rice wines. Using relative peak area, it was determined that other than ethyl alcohol, hexadecanoic acid ethyl ester was the major component and was primarily found in the range of 11.566-18.437%. Succinic acid diethyl ester and isoamyl laurate decreased with an increasing degree of milling, whereas hexanoic acid ethyl ester and 2-octenoic acid ethyl ester increased. Overall, it was shown that different milling degrees greatly affected the physicochemical and volatile characteristics of the glutinous rice wines.