• Journal of Welding and Joining
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• v.16 no.6
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• pp.52-58
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• 1998

The effect of Si content in welding wires on th arc stability was investigate, in the region of short circuit transfer and spray transfer. In the region of short circuit transfer, with increasing Si content, average arcing time and average short circuit time were increased. Therefore, droplet transfer frequency was decreased, due to the increase of arcing time and peak current at the moment of arc-reiginition was increased, due to the increase of short circuit time. In the region of spray transfer, the fluctuations of arc current and arc voltage was the most stable in wire with Si content of about 00.60 wt.%.

• Journal of Welding and Joining
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• v.17 no.1
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• pp.55-61
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• 1999

The effect of S content in welding wires on the arc stability was investigated, in the region of short circuit transfer and spray transfer. In the region of short circuit transfer, with increasing S content, average arcing time and average short circuit time were decreased. Therefore, droplet transfer frequency was increased, due to the reduction of arcing time and peak current at the moment of arc-reiginition was decreased, due to the decrease of short circuit time. In the region of spray transfer, the fluctuation degree of arc current and arc voltage became more stable, with increasing S content.

• 한국연소학회:학술대회논문집
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• 2004.11a
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• pp.161-166
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• 2004

A study of argon droplet vaporization is conducted using molecular dynamics. Instead of using traditional method such as the Navier-Stokes equation. Molecular dynamics uses Lagrangian frame to describe molecular behavior in a system and uses only momentum and position data of all molecules in the system. So every property is not a hypothetical input but a statistical result calculated from the momentum and position data. This work performed a simulation of the first-order stability for phase transition of a three dementional submicron argon droplet within quiescent environment. Lennard-Jones 12-6 potential function is used as a intermolecular potential function. The molecular configuration is examined while an initially non-sperical droplet is changed into the spherical shape and droplet evaporates or condensates.

• Journal of the Korean Applied Science and Technology
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• v.26 no.2
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• pp.117-123
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• 2009

Caprylic/Capric triglyceride-in-water emulsions stabilized by Nikkol HCO-60 and HCO-10 were prepared using emulsion inversion point method at different HLB values. Emulsions with various droplet sizes were formed, and emulsion inversion point was detected by electrical conductivity. The change in emulsion droplet sizes and long term stability were monitored using laser scattering method and visual method. The droplet sizes and stability of emulsions were affected by HLB of surfactant. At emulsion inversion point, the water volume fraction increased as the HLB of surfactants decreased. According to our analysis, this resulted from a tendency of forming the W/O (water-in-oil) emulsion as the HLB of surfactants was decreased. The emulsion inversion point was clearly detected by the microscope and the electric conductivity meter. Nanometer-sized emulsion was obtained at the optimum HLB by using emulsion inversion point method. The main pattern of instability of emulsions in HLB 12 and 13 systems was Ostwald ripening. However, The patterns of instability of emulsions below 11 of HLB systems were Ostwald ripening and coalescence. All emulsions produced with surfactants in the range of HLB 8-13, creaming caused by density difference between water phase and oil phase.

• Journal of the Korean Society of Food Science and Nutrition
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• v.37 no.10
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• pp.1278-1286
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• 2008

The effect of Tween 20 addition on changes in the stability of methylcellulose (MC) emulsions (1 wt% MC, 10 wt% n-tetradecane, 20 mM bis-tris buffer, pH 7) was investigated by creaming stability and orthokinetic stability measurements. In the case of MC emulsions containing varying amounts of oil (1$\sim$30 wt%) and no Tween 20 added, creaming stability, judged by mean migration velocity of fat globules ($V_m$), was found to depend on droplet size: the larger the droplet size, the worse the stability [$V_m$: 0.326 $\mu$m $min^{-1}$ ($d_{32}$: 0.32 $\mu$m) ${\rightarrow}V_m$: 0.551 $\mu$m $min^{-1}$ ($d_{32}$: 0.53 $\mu$m)]. With Tween 20, creaming stability was found to be worse than the one without Tween 20, except for MC emulsion containing 0.2 wt% Tween 20. In addition, cream stability was the lowest with the lowest concentration of Tween 20 and a tendency to recover with increasing Tween 20 concentration [$V_m$: 0.598 $\mu$m $min^{-1}$ (0.01 wt%)${\rightarrow}V_m$: 0.389 $\mu$m $min^{-1}$ (0.2 wt%)] was found. From viscosity measurement for aqueous bulk phase of MC emulsions, such a change in the creaming stability was found to coincide well with the results of viscosity measurement. Therefore, it was reasonable to say that creaming stability of MC emulsions containing Tween 20 depended on MC concentration in aqueous bulk phase, which was in turn varied by competitive adsorption between MC and Tween 20 at the oil droplet surface. In case of orthokinetic stability, judged by destabilization time ($t_d$), it was found that the addition of Tween 20 resulted in lowered stability with more pronounce tendency at higher concentrations [$t_d$: 160 min (0.03 wt%)${\rightarrow}t_d$: 100 min (0.2 wt%)]. Moreover, combined with previous results, the orthokinetic stability of MC emulsions containing Tween 20 was found to be exponentially proportional to MC load. In conclusion, competitive adsorption between MC and Tween 20 may affect the stability properties of MC emulsion to varying extents, depending on the concentration of Tween 20.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.21 no.2
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• pp.22-48
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• 1995

This study was investigated to search for the effects of the structure of each component in four-component O/W microemulsion system on its formation region, droplet size and stablilty. The results was that the more number of OH site, the shorter carbon chain length of polyol, the larger formation region of microemulsion was showed. The small microemulsion droplet was obtained on condition that the polatry of oil was large and carbon chain length of hydrophobic group of surfactant was long. In using satrated hydrocarbon (such as liquid paraffin, squalane) as dispersed phase, the stability of microemulsion was better than aromatic oil phase.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.2
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• pp.127-133
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• 2016

In this study, water-in-oil (W/O) nanoemulsions of water/Span 80-Nikkol BL 25/oil system were prepared by the PIC method at elevated temperature. This method allows the formation of finely dispersed W/O nanoemulsions with low viscosity in this system. However, macroemulsions rather than nanoemulsions were prepared by PIC method at room temperature. As a result of the significant change of interfacial tension with temperature, the emulsion droplet size decreases from $2{\mu}m$ to 100 nm with the increase in temperature from $30^{\circ}C$ to $80^{\circ}C$. The droplet size of nanoemulsions prepared at $80^{\circ}C$ was in the range of 50 ~ 200 nm and the internal phase content could reach as high as 15 wt%. The most stable nanoemulsion was formed in the vicinity of 7.0 of optimum HLB of the emulsifier mixture. The obtained nanoemulsions were stable without obvious change in droplet size in one month. This study provides valuable information for optimizing the formation of W/O nanoemulsions with low viscosity. These results suggest that W/O nanoemulsions of low viscosity could be useful for cosmetics with soft feeling.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.11 no.1
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• pp.21-31
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• 1985

The effect of dispersed phase on the stability of emulsion system with polyoxyethylene dodecyl ethers and their variation of ethylene oxide moles was studied by such methods as interfacial tension measurement, centrifugation and droplet size variation with time. The experiments showed that, in interfacial tension measurement, long chain alkanols into dispersed phaes are more effectively adsorbed onto interface, while long chain alkanes nearly not, and in centrifugation, dispersed phase with alkanols is less separated than that with alkanes. On the other hand, alkanes help more stabilyzing emulsion than alkanols in droplet size variation. And the addition of NaCl or Urea, and variation of E.O. moles have very slight effects on the stability with alkanes than with alkanols. Moreover, the longer carbon chain length is, dispersed phase is more effective on emulsion stability. Supposed from these facts is that more stable emulsion can be made with alkanes which retard molecular diffusion by water solubility decrease rather than alkanols which raise resistance to coalescence by rigid interfacial mixed monolayers formation. In conclusion, the stabilities of these emulsions are proved to be more influenced by molecular diffusion than coalescence.

• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.300-306
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• 1990

The microstrutural changes of mayonnaise during storage were examined by light microscopy (LM) and scanning electron microscopy (SEM). Fresh mayonnaise was composed of heterogenous population of dispersed spherical oil droplets and droplet size was normally distributed with one mode. During storage at $60^{\circ}C\;and\;-10^{\circ}C$, a shift in droplet size distribution toward larger droplets was observed, as a result of coalescence of lipid droplets. Turbidimetric study also confirmed that coalescence was occurring during this accelerated aging treatments. Measurements obtained from SEM microgrphs provided better determination of smaller droplets and resulted in lower mean diameter of droplets than those obtained from LM. From these results, SEM was found to be an advantageous method of examining emulsion products as compared to LM, providing a better resolution of small droplets and a more representative view of droplet distribution, as dilution of the sample was avoided.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.25 no.6
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• pp.811-818
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• 2001

The wave characteristics for a non-reacting high-speed liquid jet were investigated using a linear stability theory. In this study, 2-D incompressible viscid momentum equation for a liquid jet was considered, and the effects of injection parameters, such as Weber number, Reynolds number, and density ratio, on the wave characteristics were investigated. With the wavelength obtained from the stability analysis, the atomization model was suggested. The droplet sizes after breakup were determined by the wavelengths of fast growing waves, and the mass of the shed droplets was determined by the breakup time derived by ORouke et al. It was found that in comparison with measurements of diesel fuel spray, the results of calculation had a similar trend of the decrease of overall SMD with the increase of Reynolds number.