• Korea lubricating oil industries association bulletin
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• s.121
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• pp.46-46
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• 2006

• Korea lubricating oil industries association bulletin
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• s.121
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• pp.48-49
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• 2006

• Korea lubricating oil industries association bulletin
• /
• s.121
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• pp.47-47
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• 2006

• Korea lubricating oil industries association bulletin
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• s.123
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• pp.32-34
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• 2007

• Korea lubricating oil industries association bulletin
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• s.123
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• pp.35-35
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• 2007

• Korea lubricating oil industries association bulletin
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• s.123
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• pp.36-36
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• 2007

• Korea lubricating oil industries association bulletin
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• s.123
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• pp.37-38
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• 2007

• Korean Chemical Engineering Research
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• v.47 no.1
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• pp.46-53
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• 2009

Phase equilibrium and dynamic behavior studies were performed in systems containing $C_{12}E_5$ nonionic surfactant solution and nonpolar hydrocarbon oil. The phase behavior result showed an oil-in-water(O/W) microemulsion(${\mu}E$) in equilibrium with excess oil phase at low temperatures and a water-in-oil(W/O) ${\mu}E$ in equilibrium with excess water phase at high temperatures. For intermediate temperatures a 3 phase region containing excess water, excess oil, and a middle-phase microemulsion was observed and the transition temperature was found to increase with an increase in the chain length of a hydrocarbon oil. Dynamic behavior at low temperatures showed that an oil drop size decreased linearly with time due to solubilization into micelles and the solubilization rate decreased with an increase in the chain length of a hydrocarbon oil. On the other hand, both spontaneous emulsification of water into oil phase and expansion of oil drop with time were observed because of diffusion of surfactant and water into oil phase. Under conditions of a 3 phase region including a middle-phase ${\mu}E$, both rapid solubilization and emulsification of oil into aqueous surfactant solution were found mainly due to the existence of ultra-low interfacial tension. Interfacial tensions were measured as a function of time for n-decane oil drops brought into contact with 1 wt% surfactant solution at $25^{\circ}C$. Both equilibrium interfacial tension and equilibration time were found to increase with an increase in the chain length of a hydrocarbon oil.

• Journal of the Korean Applied Science and Technology
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• v.1 no.1
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• pp.3-9
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• 1984

Interaction of dietary Magnesium, Calcium and Polyunsaturated fatty acid(vegetable oils)on 3-Hydroxy-3-Methylglutaryl Co-A reductase activity was studied for a period of 30 days using isocalories and isonitrogenous as a basal diet . The subject rabbits were divided into 18 feeding groups. The results are summarized as follows: 1. The ratio of ${\alpha}_1-lipoprotein$ par lipalbumin is 0.34 for control group, 0.38 the highest group fed 0.1 Mg(II) 10ml plus perilla oil and basal diet, the lowest 0.25 group fed 0.1M Mg(II) 5ml plus sesame oil and basal diet. 2. The ratio ratio of ${\alpha}_2-lipoprotein$ per lipalbumin is 0.64 for control group. 0.95 as the highest for the group fed 0.1M Ca(II) 15ml plus sesame oil and basal diet, 0.1M Ca(II) 5ml plus perilla oil and basal diet. 3. The ratio of ${\beta}-lipoprotein$ per lipalbumin is 0.71 for control group, the highest 0.81 for the groups fed 0.1M Mg(II) 10ml plus sesame oil and basal diet, the lowest 0.37 for the group fed 0.1M Mg(II) 15ml plus soybean oil and basal diet. 4. In serum triglyceride, control group was 129.5mg%, the highest 155.4mg% for the group fed 0.1M Ca(II) 5ml plus sesame oil and basal diet, the lowest 85.7mg% for the group fed 0.1M Mg(II) 10ml plus soybean oil and basal diet. 5. In serum cholesterol, control group was 96.7mg%, the highest 152.5mg% for the group fed 0.1M Ca(II) 10ml plus sesame oil and basal diet, the lowest 80.5mg% for the group fed 0.1M Mg(II) 15ml plus soybean oil and basal diet. 6. In case of HMG-CoA reductase activity, control group was 0.95, the highest 0.98 for the group fed 0.1M Ca(II) plus soybean oil and basal diet. 7. Interaction between metal(II) ions and polyunsaturated fatty acid(vegetable oil) are soybean oil>sesame oil>perilla oil, for Mg(II). soybean oil>perilla oil>sesame oil, for Ca(II). Therefore, it is invetigated that the interaction between metal ion and polyunsaturated fatty acid is the higher, the cholesterol level is the lower, and HMG-CoA reductase activity is increased.

• Food Science of Animal Resources
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• v.28 no.5
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• pp.660-666
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• 2008

This study was designed to compare the thermal oxidative stability of lard, soy bean oil, and hot pepper seed oil for 0-3 d at $100^{\circ}C$, and to evaluate the effect of capsaicin on thermal oxidative stability in lard and soy bean oil. As result, thermal oxidation stability was shown in the order hot pepper seed oil>soy bean oil>lard for 0-3 d at $100^{\circ}C$. In blended oils, hot pepper seed oil effectively inhibited lipid oxidation when mixed with lard than soy bean oil by showing the ratio of 30% pepper seed oil plus 70% lard and 60% pepper seed oil plus 40% soy bean oil inhibited lipid oxidation during storage periods. And to investigate the antioxidative effect of antioxidants such as capsaicin and alpha-tocopherol in hot pepper seed oil, 1,200 and 2,400 ppm capsaicin, or 0.3% alpha-tocopherol were added in soy bean oil and lard and stroed for 0-3 d at $100^{\circ}C$. Capsaicin inhibited lipid oxidation in lard but not in soy bean oil, however alpha-tocopherol exhibited a prooxidaton effect in soybean oil. Therefore, it suggests that the application of hot pepper seed oil or capsaicin in lard may be better for thermal oxidative stability.