• Polymer(Korea)
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• v.29 no.6
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• pp.605-612
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• 2005

This study investigates the isothermal crystallization behaviors of polypropylene-polyethylene-(1-butene) terpolymer and the adiabatically expanded polyolefin structured foams. For this purpose, butane gas was used as a physical blowing agent. Avrami equation has been used to interpret theoretically the experimental results obtained by either DSC or polarized optical microscope. It is believed that elongation induced crystallization occurring during the adiabatic expansion process has resulted in an increase in crystallization rate, eventually leading to a faster growth rate of spherulites and an increase in the nucleation density. An analysis of the foam by SEM images showed that the structure of foam is uniform (below diameter 30 $\mu$m closed cell) In addition, the thermal conductivity and the compressive strength of the polyolefin structured foams was measured. The thermal conductivity of foamed resin with excellent insulation characteristics is reduced compared with unfoamed resin. The compressive strength is decreased with increase in the expansion ratio.

• Asia-Pacific Journal of Business
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• v.11 no.1
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• pp.145-165
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• 2020

Purpose - The purpose of this study is to suggest strategies and solutions for entering China in the tariff and non-tariff sectors of the cosmetic industry. Design/methodology/approach - This study analyzed the import tariff rate of cosmetics in China, and analyzed the export cost by actually interviewing the exporting companies to derive the economic effect of non-tariff measures. Findings - First, We proposed the use of the FTA business model (basic cosmetics), the use of Korea-China FTA tariffs (foam cleansing, toothpaste), and the use of APTA tariffs (perfume). Second, We proposed cooperation between the governments to facilitate customs clearance procedures and improvement of FTA awareness among corporate practitioners. Third, We proposed the expansion and support of the AEO MRA system and the expansion of Korea-China MOU conclusions regarding the certification system, and the international standardization of domestic licensing system and technical conditions. Fourth, We proposed the use of government-supported projects related to obtaining overseas certifications and overseas expansion through collaboration with the same industry. Research implications or Originality - HS3304 products excluded from the Korea-China FTA should take full advantage of the FTA business model. In addition, the non-tariff measure costs are fixed costs per year, so the ratio decreases as the number of exports and export volume increases.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.