• Macromolecular Research
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• v.16 no.6
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• pp.549-554
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• 2008

Proton conducting crosslinked membranes were prepared using polymer blends of polystyrene-b-poly(hydroxyethyl acrylate)-b-poly(styrene sulfonic acid) (PS-b-PHEA-b-PSSA) and poly(vinyl alcohol) (PVA). PS-b-PHEA-b-PSSA triblock copolymer at 28:21:51 wt% was synthesized sequentially using atom transfer radical polymerization (ATRP). FT-IR spectroscopy showed that after thermal ($120^{\circ}C$, 2 h) and chemical (sulfosuccinic acid, SA) treatments of the membranes, the middle PHEA block of the triblock copolymer was crosslinked with PVA through an esterification reaction between the -OH group of the membrane and the -COOH group of SA. The ion exchange capacity (IEC) decreased from 1.56 to 0.61 meq/g with increasing amount of PVA. Therefore, the proton conductivity at room temperature decreased from 0.044 to 0.018 S/cm. However, the introduction of PVA resulted in a decrease in water uptake from 87.0 to 44.3%, providing good mechanical properties applicable to the membrane electrode assembly (MEA) of fuel cells. Transmission electron microscopy (TEM) showed that the membrane was microphase-separated with a nanometer range with good connectivity of the $SO_3H$ ionic aggregates. The power density of a single $H_2/O_2$ fuel cell system using the membrane with 50 wt% PVA was $230\;mW/cm^2$ at $70^{\circ}C$ with a relative humidity of 100%. Thermogravimetric analysis (TGA) also showed a decrease in the thermal stability of the membranes with increasing PVA concentration.

• Food Science of Animal Resources
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• v.28 no.4
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• pp.463-469
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• 2008

The objective of the present study was to compare the chemical, rheological and sensory properties of regular process cheese (control) and cholesterol-reduced block-type process cheese. The cholesterol-reduced process cheese was made by accelerated ripened cholesterol-reduced Cheddar cheese and cholesterol-reduced butter treated by crosslinked $\beta$-cyclodextrin ($\beta$-CD). The composition of the block-type process cheese was similar to the control cheese. Approximately 91.0% of cholesterol removal was observed when treated by crosslinked $\beta$-CD. The production of total free amino acids was significantly higher in cholesterol-reduced process cheese in all storage periods compared with those in the control. In sensory analysis, a significantly higher score of acidic, salty and bitterness. and lower score of elasticity were found. However, no difference was found in free fatty acids, rheological properties, and TBA test between the control and cholesterol-reduced process cheese. Therefore, the present study indicated that even though some of the significant difference was observed in sensory properties in the cholesterol-reduced block-type process cheese, most of chemical and rheological properties were comparable to the control process cheese.

• Economic and Environmental Geology
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• v.55 no.4
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• pp.367-376
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• 2022

One of biopolymer, β-glucan (BG) chains were crosslinked by citric acid under the heating condition for the adsorption of Pb and Cu ions in the aqueous solution. The variation of functional groups on BG itself and crosslinked β-glucan (CBG) with their surface adsorption characteristics were investigated by FTIR and SEM-EDX. Adsorption kinetic results showed that adsorption of Pb and Cu onto the CBG followed the pseudo-second-order kinetic model and intra-particle diffusion model. The Langmuir adsorption model was depicted better adsorption characteristics than the Freundlich model. The adsorption capacities of Pb and Cu onto the CBG estimated by the Langmuir model were 59.70 and 23.44 mg/g, respectively. This study suggested that CBG may act as an eco-friendly adsorbent for the adsorption of Pb and Cu in the aqueous solution.

• Macromolecular Research
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• v.12 no.2
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• pp.233-239
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• 2004

We prepared thermally robust fully crosslinked poly(methyl methacrylate-co-divinyl benzene) ［poly(MMA-co-DVB)］microspheres successfully by precipitation polymerization in the absence of a stabilizing agent. The DVB concentration plays a pivotal role not only in the formation of the individually stable microspheres but also in the polymerization characteristics, including the particle size, the uniformity of size, the polymerization yield, and the thermal properties. The number-average diameter of the microspheres increased linearly, from 0.72 to 2.15 $\mu\textrm{m}$, and the particle size distribution became narrower, by elevating the uniformity from 1.35 to 1.12, as the DVB concentration increased from 20 to 75 mol%. In addition, the yield of the polymerization increased, from 73.4 to 98.6%, as the DVB concentration increased. Since the prepared particles possess fully crosslinked microstructures, no glass transition temperatures were observed, but all the samples prepared with DVB concentrations ranging from 20 to 75 mol% possess enhanced thermal properties. Based on the DSC and TGA data, the thermal stability of the mesospheres prepared by the precipitation polymerization is significantly improved as a result of crosslinking with DVB.

• Polymer(Korea)
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• v.31 no.1
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• pp.25-30
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• 2007

The characteristics of crosslinking and physical properties in partially crosslinked waste high density polyethylene (HDPE) were studied by introducing reactive melt processing with perbutyl peroxide (PBP). It was found that impurities in waste HDPE affected the crosslinking kinetics. Decrease in density and heat of fusion were observed in partially crosslinked HDPE while its melt viscosity increased. It was explained that impurities in waste HDPE enhanced the crosslinking compared to pure HDPE As a result, dramatic mechanical property improvement was achieved in the waste HDPE by crosslinking reaction.

• 한국신재생에너지학회:학술대회논문집
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• 2009.06a
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• pp.270-273
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• 2009

A comb-like copolymer consisting of a poly(vinylidene fluoride-co-chlorotrifluoro-ethylene) backbone and poly(hydroxy ethyl acrylate) side chains, i.e. P(VDF-co-CTFE)-g-PHEA, was synthesized through atom transfer radical polymerization (ATRP) using CTFE units as a macroinitiator. Successful synthesis and a microphase-separated structure of the copolymer were confirmed by proton nuclear magnetic resonance (1H-NMR), FT-IR spectroscopy, and transmission electron microscopy (TEM). This comb-like polymer was crosslinked with 4,5-imidazole dicarboxylic acid (IDA) via the esterification of the -OH groups of PHEA and the -COOH groups of IDA. Upon doping with phosphoric acid ($H_3PO_4$) to form imidazole-$H_3PO_4$ complexes, the proton conductivity of the membranes continuously increased with increasing $H_3PO_4$ content. A maximum proton conductivity of 0.015 S/cm was achieved at $120^{\circ}C$ under anhydrous conditions. In addition, these P(VDF-co-CTFE)-g-PHEA/IDA/$H_3PO_4$ membranes exhibited good mechanical properties (765 MPa of Young's modulus), and high thermal stability up to $250^{\circ}C$, as determined by a universal testing machine (UTM) and thermal gravimetric analysis (TGA), respectively.

• Fashion & Textile Research Journal
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• v.10 no.2
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• pp.260-266
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• 2008

Recently there has been a growing interest in the use of natural dyes in textile applications. Natural dyes can exhibit better biodegradability and generally have a higher compatibility with the environment. In this study, the colorants of clove were extracted with boiling water. Chitosan crosslinked cotton fabrics have been dyed with aqueous extract of clove and their dyeabilities on the fabrics were studied. Additionally the fastness to washing and light, and the effects on antimicrobial properties were also investigated. Cotton fabrics were treated with a crosslinking agent epichlorohydrin in the presence of chitosan to provide the cotton fabrics the dyeing properties of natural dye(clove) by the chemical linking of chitosan to the cellulose structure. This process was applied by means of the conventional mercerizing process. The chitosan finishing and durable press finishing of the cotton fabrics occurred simultaneously in the mercerization bath. The dyeability(K/S), which was obtained by CCM observation, remarkablely became increased when the crosslinked chitosan concentration was higher. The hue value indicated reddish yellow with increasing the crosslinked chitosan concentration. And the color fastness to washing and light was the almost the same. The chitosan treated cotton fabrics showed very high activities with almost 100% reduction.

• Macromolecular Research
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• v.11 no.3
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• pp.163-171
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• 2003

For the pervaporation of water-ethanol mixtures, new composite membranes having poly(acrylic acid)-poly (butyl methacrylate-co-methyl methacrylate) interpenetrati ng polymer network [PAA-P(BMA-co-MMA) IPN] skin layer supported on porous and crosslinked poly(BMA-co-MMA) were prepared. The morphology of the sub-layer of the composite membrane prepared in the presence of 60 wt% solvent showed cellular structure, on the other hand that of sublayer prepared in the presence of 70 wt% solvent presented very porous interconnected pore structure with macrovoids. Permeation rates of the composite membranes were largely influenced by the morphology of the sublayer. Separation factors increased with the increase of the degree of crosslinking of the PAA network. It was found that permeation rates could be increased by introducing anionic charges on carboxyl groups of the PAA. The permeation rate changes of the PAA-P(BMA-co-MMA) IPN composite membranes according to the feed compositions showed quite similar pattern with the swelling behavior in water-ethanol mixtures.

• Food Science of Animal Resources
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• v.28 no.2
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• pp.211-217
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• 2008

The objective of the present study was to develop cholesterol-reduced and phytosterol-supplemented mayonnaise using crosslinked $\beta$-cyclodextrin and examine its physicochemical and sensory attributes during 10 months of storage. The composition of cholesterol-reduced phytosterol-supplemented mayonnaise was similar to the control. The amount of cholesterol removed ranged from 90.67 to 92.47%. The TBA absorbance of the samples showed that the more phytosterol the sample contained, the lower the TBA absorbance value. The viscosity of cholesterol-reduced mayonnaise with 2.0% phytosterol decreased significantly during storage (p<0.05). The color changes of mayonnaise during storage showed a decrease in the L- and b-values, and an increase in the a-value. The experimental mayonnaise maintained emulsion stability, which was significantly lower in 2.0% phytosterol-supplemented mayonnaise. With regard to sensory attributes, most characteristics were similar to the control mayonnaise, however, the addition of phytosterol had a negative effect on stickiness and bitterness. These results indicate that the cholesterol-reduced and phytosterol-supplemented mayonnaise has decreased oxidation and maintains most of its physicochemical and sensory properties during storage.

• Membrane Journal
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• v.6 no.4
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• pp.242-249
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• 1996

To improve pervaporation performance of water/ethanol mixtures, chitosan/poly(vinyl alcohol) blended and phosphorylated chitosan composite membranes were prepared. Chitosan/poly(vinyl alcohol) blends were prepared with various blend ratios and then crosslinked with glutaraldehyde by two methods. With increasing crosslinking agent content and crosslinking times separation factor increased and permeate flux decreased. Separation factor of the membrane which contains glutaraldehyde as a crosslinking agent was higher than that of the membrane surface crosslinked. Phosphorylated chitosan was prepared with various reaction times and composite membrane was prepared. As reaction times increased, the separation factor increased with high affinity for water.