• 한국응용과학기술학회지
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• 제15권2호
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• pp.77-81
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• 1998

Surface active properties of these aqueous Gemini surfactant solutions including surface tension, critical micelle concentration(cmc), foaming power, foam stability, emulsifying power and Krafft point were measured at given conditions. They showed excellent properties, being compared with conventional single-chain surfactants such as sodium dodecyl sulfonate(SDS). Their surface tensions in the aqueous solutions were decreased to $30{\sim}38$ mN/m, which is lower than 39 mN/m of SDS, and their cmc values evaluated by surface tension method were $2.8{\times}10^{-5}{\sim}3.3{\times}10^{-4}$ mol/L. These values were also much lower than that of SDS, $9.8{\times}10^{-3}$ mol/L. The foaming power and foam stability, especially decyl and dodecyl compounds, were good and the emulsifying power in benzene or soybean oil was also excellent. All of the synthesized Gemini surfactants possessed good water solubility and their Krafft points were all below $0^{\circ}C$. As results, DDED and DDOD, Gemini surfactants which were synthesized are expected to be applied as foamers, emulsifiers and so on.

• 한국식품영양과학회지
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• 제18권4호
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• pp.410-422
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• 1989

숙시닐화 또는 트립신처리에 의한 대두단백질분리물의 화학적 변형은 단백질의 함량을 감소시키는 것으로 나타났고, 아미노산 조성에서 tyrosine의 증가가 현저하였으나 lysine은 트립신처리시에만 크게 증가하였다. 화학적 변형은 단백질의 용해성을 증가시키고 pH의존성이 뚜렷하여 등전점 변이시키는 효과를 나타내었다. 단백질의 용해성은 염류의 농도증가에 의해 감소하는 경향을 나타내었으며, 화학적 변형은 유흡수성과 수분흡수성, 유화특성 및 기포성 등을 증가시키는 반면에 기포안정성을 다소 저하시키고 자외선흡광도와 용적밀도를 감소시켰다. 한편 대두단백질 분리물과 우육단백질의 혼합에 따른 상호작용에 의해서는 유화활성, 유화활성지수 및 기포성의 증가를 가져봤으나 유화안정성에 대해서는 현저한 효과가 나타나지 않았다.

• 한국안전학회지
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• 제13권1호
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• pp.64-69
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• 1998

Three kinds of N-fluoroacyl carboxy pyridinium chlorides were synthesized by the reaction of pyridine-carboxylic acid such as pyridine-2-carboxylic, pyridine-3-carboxylic and pyridine-4-carboxylic acid with long chain perfluoroacyl chloride. The surface chemical properties including surface tension, foaming power, foam stability, effectiveness of wettability and solubilizing effect were measured. These compounds showed good surface activities as emulsifying agent, solubilizing agent and fire-fighting agent.

• 공업화학
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• 제4권4호
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• pp.683-691
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• 1993

Sodium dodecyl polyoxyethylene ${\alpha}$-sulfa alkanoates류 15종에 대하여 표면장력, 기포력 및 그 안정성, 유화력, 분산성, 습윤성 및 가용화능 등의 계면활성을 실험하였다. 이들 시료의 묽은 수용액에 대한 임계미셀농도는 $10^{-4}{\sim}10^{-5}mo1/{\ell}$ 범위였고 그 농도범위에서의 표면장력은 30~47dyne/cm였으며, 일정농도 수용액에 대한 기포력 및 그 안정성, 벤젠 및 대두유에 대한 유화력, 탄산칼슘 및 산화철에 대한 분산성, 그리고 습윤력과 Orange OT에 대한 가용화능을 실험하여 검토한 결과 O/W형 유제 및 분산제로서의 응용성이 기대된다.

• 한국응용과학기술학회지
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• 제4권1호
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• pp.45-52
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• 1987

Surface chemical properties including surface tension, Ross-Miles foaming power, foam stabilities, emulsifying properties, emulsion stabilities, effectiveness of dispersion, dispersion stabilites of the quaternary ammonium salt type deoxyaminoimositol derivatives such as sixteen kinds of dimethylafkyl-deoxyscyllo-inosityl- dimethylalkyl-2-deoxy-2-myo-inosityl-, dimethylakyl-2-deoxy-2-epi-inosityl- and dimethylalkyl-4-deoxy-4-myo-inosityl ammonium chlorides are tested. And critical micelle concentration of these compounds are estimated from the curves of surface tension and concentration. The experimental results show that the members of this class of compounds have necessary surface active properties to make them effective surfactants.

• 한국식품조리과학회지
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• 제7권4호
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• pp.93-101
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• 1991

The object of this study was to investigate characteristics of kiwifruit protesae and effect of this enzyme on the functionality of casein. The specific activity of crudely prepared kiwifruit pretense on casein was 196.95 units/mg protein, it showed optimum activity at pH 3.0, $60^{\circ}C$. The degree of hydrolysis of casein with pretense treatment steeply increased to 73.5% and 78.9% for 10 and 20 minutes and then reached 84.1% and 89.3% for 1 and 4 hours, respectively. Solubility of non heated control group was 0.2% at pH 4, while the sample groups treated with enzyme for 0, 10 and 20 minutes were 14.5%, 19.2% and 24.0%, respectively. Casein treated with pretense showed marked increase in foam expansion near isoelectric point. However, enzymatically treated groups had lower foam expansion than the control groups. Foam stabilities of enzymatically modified group were lower than those of the control groups at all pH. Emulsifying activity of the non-heated control group was 0% at pH 4, while the groups modified enzymatically for 0, 10, and 60 minutes showed 51.0%, 55.5% and 54.5%, respectively.

• 한국응용과학기술학회지
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• 제15권2호
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• pp.11-24
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• 1998

All the surface activities including surface tension, foaming power, foam stability, emulsifying power, dispersion effect, and detergency were measured and critical micelle concentration(cmc) was evaluated in dilute aqueous solution. The cmc evaluated by the Ring method was $10^{-3}{\sim}10^{-4}mol/L$ in case of monoesters, and $10^{-3}{\sim}5.0{\times}10^{-5}mol/L$ in case of diesters, respectively. Surface tension of the aqueous solution was decreased to $45{\sim}50dyne/cm$, showing the tendency that the ability of lowering the surface tension was dependent on increasing of carbon atom number in alkyl chain. Foaming power of all the monoesters was better than that of diesters. while foam stability of diesters was to the contrary. Emulsifying power of soybean oil or benzene was specially expected to be good for emulsifiers in industrial application fields. HLB values of monoesters and diesters evaluated by Griffin's method were in the range of 8 to 12. Dispersion property of ferric oxide was stable in the range of $4.5{\times}10^{-5}{\sim}5.0{\times}^{-4}mol/L$ in case of monoesters, and $10^{-5}{\sim}10^{-4}mol/L$ in case of diesters.

• 공업화학
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• 제30권2호
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• pp.241-246
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• 2019

본 실험에서 반응성 계면활성제는 비이온성 계면활성제인 polyoxyethylene(23) lauryl ether(Brij 35)와 polyoxyethylene(20) stearyl ether(Brij S20)를 acrylic acid 또는 3-butenoic acid를 사용하여 합성하였다. 계면활성제는 FT-IR과 $^1H$-NMR로 확인하였으며, 물성은 임계미셀농도, 유화력, 기포력을 측정하였다. 합성한 반응성 계면활성제의 표면장력과 임계미셀 농도는 35 dyne/cm~41 dyne/cm에서 $1.0{\times}10^{-4}mol/L{\sim}9.7{\times}10^{-5}mol/L$의 값을 가진다. 또한, 계면활성제의 유화력은 대두유, 벤젠, 모노머에서 측정하였으며, 기포의 초기 높이 및 5 min 후의 높이를 측정하여 비교하였다.

• Preventive Nutrition and Food Science
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• 제1권1호
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• pp.53-58
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• 1996

The characterstics of the soy protein curd(eczyme-, HCI- and Ca-surd) were shown by scanning electron micrographs and gel electrophoreis. The emulsion stability of enzyme-curd showed high value in the range of pH 2~10and wide range of temperature(20~8$0^{\circ}C$). While at the isoelectric point(pH5.0), the emulsion stability of the HCI-and Ca-curd was decreased remarkably, and the emulsion stability of temperature was reduced quickly to the 60% and 40% at the 4$0^{\circ}C$. The foam stability of enzyme-curd was slightly higher than that HCI-and CA-curd in all ranges of pH and temperature. The feature of SEM of enzyme-cured produced degradation products faster than that of the HCI- and Ca-curd.

• 공업화학
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• 제2권3호
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• pp.216-221
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• 1991

4 종의 Potassium N-acyl-N-methyl-${\beta}$-alaninate에 대한 희박한 수용액에서 표면장력, 기포력, 기포의 안정성, 유화력 그리고 분산력 등의 계면활성의 기초적 물성이 각각 검토되었고, 그들의 임계미셀농도가 추정한 바 $6{\times}10^{-4}{\sim}1{\times}10^{-3}mo1/1$ 농도 범위였다. 결론적으로 장쇄아실아미드기를 도입한 이러한 음이온성 계면활성제는 좋은 O/W형 유화력을 나타내고, 기포력 및 그의 안정성도 좋았고 그리고 양호한 분산력을 지니고 있는 것을 알 수 있었다.