• Analytical Science and Technology
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• v.15 no.5
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• pp.427-432
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• 2002

The combustion behavior of heavy oil and its emulsion with water was evaluated. The concentration of $SO_x$ in the combustion gas of emulsion oil was reduced to 57% with respect to that of the combustion gas from neat heavy oil. Also, the concentration of $NO_x$ in the combustion gas of emulsion oil was reduced to 67% with respect to that of the combustion gas of neat heavy oil. These reductions of $SO_x$ in the combustion gas of emulsion oil seems to be due to the reaction with salts included in surfactant of emulsion oil. Also, the combustion efficiency of emulsion oil is evaluated to be about 6% higher than that of neat heavy oil.

• Korean Journal of Food Science and Technology
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• v.46 no.2
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• pp.127-134
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• 2014

This study was performed to evaluate the effects of sesame oil addition to a tuna oil-enriched emulsion during chlorophyll-photosensitized oxidation. The emulsion principally consisted of tocopherol-stripped canola and tuna oil with or without sesame oil, acetic acid, phospholipids, and xanthan gum. Chlorophyll b was added to promote the production of singlet oxygen upon exposure to light. The oxidation of oil in the emulsion was evaluated by determining the peroxide value (POV) and conjugated dienoic acid (CDA) contents. Concentrations of minor compounds in the emulsion were monitored. Increasing POV and CDA contents in the emulsion were paralleled with decreased docosahexaenoic acid during oxidation, and oxidation was inhibited by the addition of sesame oil. Chlorophyll, polyphenols, tocopherol, and phospholipids were degraded during oxidation of the emulsion; however, their degradation was slowed down by the addition of sesame oil. Lignans in the emulsions containing added sesame oil were barely changed, suggesting that they quenched singlet oxygen physically. Polyphenols were the most effective in improving the stability of tuna oil-enriched emulsions during chlorophyll-photosensitized oxidation.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.31 no.2 s.51
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• pp.135-140
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• 2005

A solid state emulsion haying high velocity gradient shows two important transition ranges in the plot of storage modulus(G') as a function of shear strain, when the state is changed from solid to liquid. However, a solid state emulsion having low velocity gradient shows only one apparent transition range when the change from solid to liquid state takes place. The result implies the importance of the surface properties in the solid state emulsion. The addition of water phase in the solid state emulsion reduces the modulus in the modulus in the surface transition range by increasing interfacial friction and weakening the matrix. The addition of pigments increases the modulus in the modulus in the surface transition range by reinforcing the matrix, when there is no wafer phase in the solid state emulsion. When the solid state emulsion has water phase, however, the addition of pigments decreases the modulus in the modulus in the surface transition range.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.3
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• pp.1252-1257
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• 2013

This study was used homomixer as one of the manufacturing method to establish optimal manufacturing condition with magnesium chloride emulsion as coagulant. The more rotational speed of homomixer was fast, the more particle size of magnesium chloride emulsion was minute. The particle size was distributed between 1 and $5{\mu}m$. The more minute particle size of emulsion had an effect on increasing viscosity of emulsion and delay of oil phase separation during storage period, so the quality of magnesium chloride emulsion had correlation with dispersed phase particle size. After all the experiments, when manufacturing magnesium chloride emulsion, it used more than 10,000 rpm of rotational speed of homomixer, it showed the best result as coagulant according to the state of texture and the water separation ratio of soybean curd.

• Journal of the Korean Recycled Construction Resources Institute
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• v.9 no.2
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• pp.127-134
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• 2021

A hydrophobic emulsion consisting of PMHS and PVA was mixed into a cement mortar to observe changes in cement hydrate and microstructure, and to experimentally evaluate compressive strength and flexural strength. The hydrophobic emulsion was added with metakaolin and PVA fibers, and the stirring speed and sequence were adjusted to prepare a shell-concept hydrophobic emulsion. It was then mixed when mixing mortar to enhance filling of the internal pores and change of the hydrates. It was observed that the mortar mixed with a hydrophobic emulsion was filled with micropores and a coating film was formed on the surface of the hydrates by the emulsion. It was analyzed that the total pore area and porosity of the mortar mixed with the emulsion decreased from 30% to 60% compared to OPC, excluding the 50MK variable, which was extremely reduced and the median pore diameter decreased in some variables. It was also found that the compressive strength of the mortar mixed with emulsion 1% was increased up to 20%, but the strength of the mortar specimen mixed with 2% decreased to 50%.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• The Journal of Information Technology
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• v.8 no.4
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• pp.43-50
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• 2005

In this paper, we describe a study on the relationship between photographic emulsion manufacture and hardening test of color paper. The hardener was prepared by the reaction of cyanuric chloride with sodium hydroxide, disodium hydrogenphosphate-12-water and trisodium phosphate-12-water in the presence of water. The hardener used in this study is a 2,4-dichloro-6-hydroxy-1,3,5-triazine mono sodium salt. The hardening test of photographic emulsion was studied respectively at pH 5.5, 7, 8.5 and about increasing temperature. Novel hardener can be used in photo-graphic emulsion of color paper and showed very good hardening effect.

• Korean Journal of Materials Research
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• v.26 no.6
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• pp.320-324
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• 2016

Porous SiC beads were prepared by freeze-drying a polycarbosilane (PCS) emulsion. The water-in-oil (w/o) emulsion, which was composed of water, PCS dissolved p-xylene, and sodium xylenesulfonate (SXS) as an emulsifier, was frozen by dropping it onto a liquid $N_2$ bath; this process resulted in 1~2 mm sized beads. Beads were cured at $200^{\circ}C$ for 1 h in air and heat-treated at $800^{\circ}C$ and $1400^{\circ}C$ for 1 h in an Ar gas flow. Two types of pores, lamella-shaped and spherical pores, were observed. Lamellar-shaped pores were found to develop during the freezing of the xylene solvent. Water droplets in the w/o emulsion were changed into spherical pores under freeze-drying. At $1400^{\circ}C$ of heat-treatment, porous SiC was synthesized with a low level of impurities.

• Explosives and Blasting
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• v.19 no.3
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• pp.39-47
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• 2001

Bulk-Emulsion system은 미주나 서구 유럽 등지의 발파분야에 있어 선구적인 역할을 수행하여 왔던 나라에서는 이미 보편화된 시스템으로 ANFO 다음으로 노천이나 터널 굴진에 널리 적용되고 있다. Bulk-Emulsion system은 제조, 저장, 운반 및 사용에 있어서 극히 안전하고 장전밀도를 증가시켜 효과적인 파쇄와 굴진률 향상을 기대할 수 있으며 발파 후가스가 매우 양호한것을 비롯하여 기계화 장전에 따른 시공 능률 향상과 작업 안전성 강화 등 많은 장점을 가지고 있다. 본 연구에서는 고속도로 터널 현장에 국내 최초로 터널용 Bulk-Emulsion system을 이용하여 총 15회에 걸쳐 시험발파를 실시하였으며 이 결과를 토대로 하여 Bulk-Emulsion system 적용에 따른 효과와 문제점을 알아보고자 하였다.

• The Korea Journal of Herbology
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• v.25 no.4
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• pp.145-149
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• 2010

Objectives : Since cosmetics have been one of the help of life, unlike medicine, natural products have been used for cosmetics, generally giving the image of safety and relief compared to synthetic products. Among them, Houttuynia cordata has been known as a useful herbal medicine with antibiotic, anti-inflammatory and anti-oxidative activities. In this study, we were to use Houttuynia cordata extract on formulation of cosmetic emulsions. Methods : The effects of Houttuynia cordata extract on emulsion stability and viscoelastic properties of emulsion were measured using turbiscan and rheometer. And we assessed the anti-oxidative and antibiotic activities of Houttuynia cordata extract. Results : 1. The results of this investigation for emulsion stability showed that the stability emulsion containing Houttuynia cordata extract was decreased depending on concentration of Houttuynia cordata extract. 2. Super oxide dismutase activity was strongly dependents on concentration of Houttuynia cordata extract. 3. Houttuynia cordata extract showed good anti-microbial activity against Staphylococcus aureus. Conclusions : Houttuynia cordata extract can be effectively used in cosmetic emulsions when the relation between natural product extracts and formulation of cosmetics is elucidated.