• Textile Coloration and Finishing
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• v.5 no.3
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• pp.221-228
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• 1993

Cellulose acetate and methyl cellulose were synthesized from waste cellulose in order to make waste knit on value added highly. Crystal waste cellulose by oxidation using $HIO_4$ and then acetylation was decrystallized. A degee of crystallinity was measured by X-ray diffraction and the structure was identified by FT-IR spetroscopy, respectively. Cellulose acetate was prepared from the reaction of decrystallized cellulose with acetic acid, cone-$H_{2}SO_{4}$ and acetic anhydride. Also, structure identification by FT-IR and a degree of crystallinity by X-ray diffraction were performed. DS of the synthesized cellulose acetate was 2.8 and viscosity average molecular weight was 238,000. Also, methyl cellulose was synthesized by treating cellulose acetate with NaOH and iodomethane. DS of the synthesized methyl cellulose was 3.0. Glucose unit with three hydroxy groups was all substituted by methoxyl groups. It was identified by FT-IR spectroscopy. Also, the thermal properties of the synthesized methyl cellulose were examined by DSC. It shewed two shewed melting peaks at 22$0^{\circ}C$ and 24$0^{\circ}C$ in the 2nd scan. It proved that DS=3.0 of methyl cellulose was a thermotropic liquid crystal.

• Korean Journal of Food Science and Technology
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• v.39 no.5
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• pp.521-526
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• 2007

In this study, we prepared methyl cellulose (MC) and hydroxypropylated methyl cellulose (HPMC) films with polyethylene glycol (PEG) or polyphosphates as elongation enhancing materials, and with lipid layers as moisture barrier materials. We then determined their physical properties and compared the data with target physical properties such as a tensile property of 13.0 MPa, elongation of 130%, and water vapor permeability of $3.47{\times}10^{-2}ng{\cdot}m/m^2{\cdot}s{\cdot}Pa$. The PEG and polyphosphates were required for enhancing elongation, while the coating method seemed better than the emulsion method when applying the lipid layers. With respect to elongation, the MC films were better than the HPMC films.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.492-499
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• 1997

The effect of oxidants, gluten and gums on breadmaking quality of wheat-purple sweet potato(Ipomoea batatas) composite flour were studied. Alveograph tests of doughs showed that all additives increased the P, L and W values. Of these additives, L-Ascorbic acid, gluten, carboxy methyl cellulose have a significant effect on alveogram indexes. SEM showed that the dough added with additives changed some what in appearance when compared with the control. When oxidants was added, the doughs discontinuous gluten film were observed. No significant differences ,were evident in bread crumb color among the additives. And textural characteristics of bread crumb were influened by adding additives. Breads containing additives showed an increase in max weight, strength and hardness and a decrease in springness and cohesiveness. Average enthalpy values for all bread crumb after 7days increased with storage time. However, addition of additives decrease the rate of staling slightly more than that of the control. Addition of L-Ascorbic acid, L-Cystine, carboxy methyl cellulose and hydroxy propyl methyl cellulose increased the loaf volume significantly, and with except potassium bromate bread scores were acceptable.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.27 no.2
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• pp.137-140
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• 1982

Three levels of inoculum concentration from 10 to 30 percent, three kinds of adhesive materials, gum arabic, methyl cellulose and carboxy methyl cellulose, and five different pelleting materials including 4 different sources of lime and calcium carbonate were compared to investigate an optimum condition for seed inoculation by counting the number of viable rhizobium cells. For a peat-cultured Rhizobium inoculant, 10 per cent was found to be an optimum by showing 3.5 $\times$ 10$^9$ viable cells per seed. The highest number of viable cells were observed from gum arabic at 40 per cent, methyl cellulose at 5 per cent and carboxy methyl cellulose at 4 per cent. Among pelleting materials, a dental lime for investment originated from Ransom & Randolph Co. Ohio, U.S.A. resulted best as pelleting material.

• Applied Biological Chemistry
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• v.45 no.4
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• pp.207-211
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• 2002

This study was conducted to increase the shelf life of grape by edible coating material such as methyl cellulose (MC) with antimicrobial substances, n-capric acid isopropyl ester (ci) and sodium nitrate (sn), added by spraying method. The quality changes of packaged grapes with wrapping PE film on EPS tray were investigated for 16 days at $30{\circ}C$. The shelf-lives of C and MCci based on the weight reduction ratio of 7% were 6 days and 9 days, respectively. The reduction rate of acidity of C was higher value than those of treatments during 18 days of storage at $30{\circ}C$. The vitamin C reduction ratios of C, MCsn and MCci were 64.8, 51.5 and 49.8%, respectively, after 16 days at $30{\circ}C$. The reduction rates of firmness of C, MCsn and MCci after 16 days at $30{\circ}C$ were 44.2, 26.5, and 23,2%, respectively compared to that of initial storage grapes. The additions of ci and sn had much affected the reductions of bacteria and yeast counts especially early stage of storage. The hedonic sensory evaluation scores of MCci and MCsn had higher values than those of MC.

• Korean journal of food and cookery science
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• v.15 no.1
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• pp.37-41
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• 1999

Colored rice (Suwon 45) flour was evaluated as a bread flour by the addition of 10% gluten on 3% hydroxypropyl methyl cellulose to check the processing adaptability. Both of these additives led to a successful formation of rice bread. Textural characteristics of colored rice bread crumb baked with 3% hydroxypropyl methyl cellulose revealed lower hardness and chewiness, however, the one with 10% gluten revealed the higher springiness. The retrogradation of colored rice bread during storage was not significantly different from that of wheat bread. Sensory evaluation showed that the crumb texture of bread baked with 3% hydroxypropyl methyl cellulose had softer texture and poor distribution of air-pore size but its springiness was not significantly different from that of wheat bread.

• Food Science of Animal Resources
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• v.20 no.3
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• pp.199-206
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• 2000

축육 생산시 주요 부산물인 돼지 심장근으로부터 항산화제(0.02% propyl gallate, 0.2% asxorbic acid, 0.2% sodium tripolyphosphate) 첨가 세척액(25 mM phosphate buffer, pH 6.0)에 의해 제조된 surimi(5% protein 0.6 M NaCl, 25 mM phosphate buffer, pH 6.0)를 alginate(0.4%), calcium carbonate(0.075%) 및 lactate(0.6%) 등의 첨가에 의해 AC surimi 로 조제한 다음, CMC 또는 MC를 일정수준 (0.5%, 1.0%) 첨가하여 surimi 의 pH, 겔의 보수력과 조리 손실을 비롯하여 겔읨 루성을 비교 검톻였다. CMC 첨가시 pH는 0.2 단위씩 감소하는 경향을 보인데 비해 MC 첨가시에는 뚜렷한 변화를 보이지는 않았다. 조리 손실에 대한 영향을 살펴 본 결과 CMC와 MC 첨가구에서 0.5% CMC 첨가구를 제외하고서는 나머지 세 처리구에서 감소하는 경향이었고, 특히 MC 첨가시에는 대조구에 비해 뚜렷한 감소 경향을 나타내었으나(p<0.05) 첨가수준에 따른 차이는 나타나지 않았다 CMC나 MC의 첨가는 보수력에 대해서는 거의 영향을 미치지 않은 것으로 나타났고, 물성에 대한 측정 결과에서 CMC 첨가시에는 겔의 강도. 경도 및 탄성등은 약간 증가하였으나 유의적인 차이를 나타내지는 않았고 (P<0.05), MC 첨가시에는 뚜렷한 차이를 나타내지 않았으며, 겔 응집성에 대해서는 CMC와 MC 첨가에 의해 서로 다른 경향을 나타내었다.

• Journal of the Korean Society of Safety
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• v.22 no.5
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• pp.77-83
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• 2007

This study is conducted on spontaneous ignition temperature and activation energy of Hydroxypropyl Methyl Cellulose(HMC) powder. HMC is a kind of cellulose derivative and used as additives for building material, surface coating, printing ink, adhesives, cosmetics and medical supplies. So this material has been widely used as important additive in the chemical industry fields and a mount of production has increased year by year. Therefore, it is very important to find out the thermal ignition characteristics of its danger and the critical ignition temperature. This study was performed by the Spontaneous Ignition Tester(SIT) and so on. Based on the data of the SIT-II, the critical ignition point of HMC is about $186^{\circ}C$ which is slightly lower than normal cellulose.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.31 no.2
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• pp.1-7
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• 1999

In this paper, five lignin model compounds (vanilly alcohol, veratryl alcohol, veratryl methyl carbinol, biseugenol) and three cellulose model compounds (${\alpha}$-D-glucos, methyl-${\beta}$-D-glucopyra-noside, D-cellobiose) were used to study the degradation rates of lignin and cellulose with chlorine dioxide. Biseugenol, which has unsaturated structure on the side chain of aromatic ring, was found to react with chlorine dioxide very quickly and consume large amount of chlorine dioxide. Phenolic structures, represented by veratryl alcohol and apocynol, react with chlorine dioxide much faster than nonphenolic structures represented by veratryl alcohol and veratryl methyl carbinol. The degradations of cellulose models were generally very slight, the corder of reaction rate being ${\alpha}$-D-glucose > D-cellobiose > methyl-${\alpha}$-D-glucopyranoside.

• Proceedings of the Korean Society for Food Science of Animal Resources Conference
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• 2000.06a
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• pp.134-134
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• 2000