• 대한화장품학회지
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• 제38권4호
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• pp.263-270
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• 2012

아스코르빅산(비타민 C)은 수용액상에서 공기와 빛, 알칼리 등에 의해 쉽게 불안정화되는 성질이 있어 화장품에 적용에 있어서 제한적이다. 아스코르빅산은 수용액상에서 불안정성에 영향을 주는 가장 중요한 인자인 공기, 특히 산소와 열, 빛 등의 외부환경에 민감하게 반응하여 산화에 의해 쉽게 분해되는 문제점이 있다. 본 연구에서는 이러한 아스코르빅산의 안정성을 증가시키고자 폴리올과 유화방법을 변화시켜 안정화하는 연구를 수행하였고 실온과 고온에서 색상과 아스코르빅산의 함량변화를 HPLC로 측정하여 비교하였다. 그 결과 실험한 조건들 중 폴리올은 글리세린을 사용한 경우 아스코르빅산의 안정화 가장 좋았으며 비수유화방법을 사용한 경우에 있어서 가장 안정하였다. 이러한 결과들로부터 아스코르빅산이 본 실험의 비수유화로 안정성이 증가하며 안정한 화장품을 만드는 데 적용이 가능하다.

• 한국식생활문화학회지
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• 제22권2호
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• pp.254-260
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• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• 한국인쇄학회:학술대회논문집
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• 한국인쇄학회 2001년도 국제학술발표회
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• pp.135-140
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• 2001

Laboratory test method which determines the emulsification rate of dampening solution and ink has been described In lithography using the mutual repellence of oil and water, the emulsification is produced by dispersion of dampening water and ink because of the printing pressure on a practical press. Rheological properties of Ink-Water balance are the important factors in lithographic printing. The emulsification theory and laboratory test method deduced from Surland and Kim. It is shown that the emulfisication curves relate to the rates of change in the emulsifide ink\`s flow properties, to the shear stability of the emulsion formed To study on the factors determining the emulsion velocity, we have measured water pickup and calculated emulsification velocity constant \`k\` and activation energy.

• 한국환경과학회지
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• 제18권11호
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• pp.1261-1270
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• 2009

Fifty hydrocarbon-metabolizing microorganisms were isolated from soil samples polluted by the petroleum oils in Gamman-dong, Busan. Among them, strain 2-3A, showing strong emulsification activity, was selected by oil film-collapsing method. This bacterium was identified as Acinetobacter sp. and designated as Acinetobacter sp. 2-3A. The optimum temperature and pH on the growth of Acinetobacter sp. 2-3A were $25^{\circ}C$ and pH 7.0, respectively. The carbon and nitrogen sources for the most effective emulsification activity were 3.0% olive oil and 0.5% peptone, respectively. The 0.15% potassium phosphate was the most effective emulsification activity as a phosphate source. The optimum emulsification activity condition was $20^{\circ}C$, pH 7.0, and 2.0% NaCl. The optimum time for the best production of biosurfactant was 27 hrs. The emulsification stability was maintained at the temperature range from $4^{\circ}C$ to $100^{\circ}C$, pH range from 6.0 to 10.0, and NaCl range from 0% to 10%. For the oil resolvability of the biosurfactant, the residual oils were investigated by gas chromatography. As a result, it was verified that the biosurfactant decreased and decomposed crude oils from $_nC_{10}$ to $_nC_{32}$.

• 공업화학
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• 제30권5호
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• pp.530-535
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• 2019

본 연구에서는 coconut oil과 sugar ester를 이용한 유화과정에 대한 최적화공정을 수행하였다. 최적화를 위해 반응표면분석법 중 중심합성계획모델을 이용하였다. 반응표면분석법의 반응치로는 유화액의 점도, 평균입자크기와 7 days 경과 후 ESI 등을 설정하였으며, 계량인자로는 유화시간, 유화속도 및 유화제의 첨가량을 설정하였다. 중심합성계획모델로 최적화과정을 수행한 결과 계량인자는 유화시간(22.63 min), 유화속도(6,627.41 rpm) 및 유화제의 첨가량(2.29 wt.%)에서 최적실험값인 점도(1,707.56 cP), 평균입자크기(1,877.05 nm) 및 7 days 경과 후 ESI (93.23%)로 종합만족도(D = 0.8848)가 높게 나타났다. 또한 이 조건에서 실제 실험을 통해 얻은 결과는 이론결과와 비해 평균오차율 $1.2{\pm}0.1%$로 작게 나타났다. 따라서 coconut oil의 유화과정에 반응표면분석법 중 중심합성계획법을 적용할 경우 매우 낮은 오차율을 얻을 수 있었다.

• 한국의류학회지
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• 제19권2호
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• pp.356-365
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• 1995

study was made to investigate the emulsification and rolling-up between liquid oily soils and surfactant and its effect on the detergency. Samples used were triolein as a triglyceride, oleic acid as a free fatty acid and sodium dodecyl sUJfate(SDS) as a surfactant. The results were as follows: 1. The spontaneous emulsification occurred in the system of oleic acid alone and mixture of triolein and oleic acid contacted with 0.5% SDS solution, but it did not occurred in a case of triolein alone. 2. The stability of emulsification increased with the increase of SDS concentration. And the stability of emulsification and (-) t value increased in the order of triolein < mixture of triolein and oleic and< oleic acid. 3. The rolling-up mechanism of model oily soils easily occurred in the order of triolein< mixture of triolein and oleic acid< oleic acid, and facilitated with the increase of SDS concentration. On the other hand, the complex formation was already observed in the system of oleic and 0.5% SDS solution. 4. As compared with the detergency of triolein, the detergency of oleic acid was very high. And the detergency of mixed soil was improved with increasing ratio of oleic acid in the mixture.

• 대한화장품학회지
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• 제29권1호
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• pp.135-150
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• 2003

This study is described the stabilizing technology of water-in-oil (w/o) emulsion and the mechanism of emulsification with quaternium-18 hectorite (Q-18 HTRT) by swelling action. When Q-18 HTRT is dispersed in oil, it swells and constructs card-house structure adding ethanol, and formation of water phase is caused by hydrogen bonding. The gelling activities of Q-18 HTRT were excellent such as mineral oil, squalane, cetostearyl isononanoate, isostearic acid, cetyl octanoate, octyl dodecanol and so on. Especially, when oil gel containing Q-18 HTRT passed one to three times by Roll mill. It made the W/O emulsion cream (W/O-ECRM) having 2.0 w/w% of Q-18 HTRT and also produced the control sample (control) including 3.0 w/w% of cetyl PEG/PPG- l0/l dimethicone. The stability of after 24 weeks, Hardness of W/O-ECRM dropped 7.48%, whereas hardness of control went down 57 71%. As a result of these test emulsification of W/O-ECRM is superior compared with control. In cosmetic, 0-18 HTRT can use as suspending agent, oil adsorbent, emulsifying agent, dispersing agent, viscosifier and pigment.

• Elastomers and Composites
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• 제50권4호
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• pp.265-273
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• 2015

In this work, the emulsified asphalt with high phase stability and storage stability was prepared by using phase inversion emulsification and the surfactant mixed with cationic and nonionic surfactants. It was found that the asphalt together with Span 20, nonionic surfactant and DDA (Dimethyl Dodecyl Amine), cationic surfactant showed the most stable phase. The phase stability of the emulsified asphalt, therefore, was investigated through the particle size with mixed surfactant content, rheology behavior and Zeta potential value; the particle size decreased with the increase of the mixed surfactant content but the viscosity increased. The shear thinning behaviors and the Zeta potential value with 50 mV~60 mV were shown, which was found to be considered stable. In addition, SBR latex(Styrene-butadiene-rubber) and water dispersed Epoxy (EPD) were used to enhance the physical properties of the emulsified asphalt. The swelling and adhesion features of the emulsified asphalt were also studied with $CaCO_3$, Silica, and Montmorillonite (MMT). It was shown that the addition of SBR latex and MMT can be another way to improve the physical properties of the emulsified asphalt in that the lowest swelling feature was found.

• 한국응용과학기술학회지
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• 제17권3호
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• pp.167-173
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• 2000

The process variables for the manufacture of translucent microemulsion prepared with 2-octyl dodecanol, 12-hydroxy stearic acid cholesteryl , POE(40)HCO and 1,3-butandiol were examined initially (primary emulsion) and following aging for three months. The techniques empolyed in this study were particle size, turbidity, interfacial tension and microfluidizer. Particle size analysis and turbidity measurement to evaluate the emulsion stability were used. It was concluded that the process of the emulsification was an important indicator of the stability of the translucent microemulsion. From the particle size and and turbidity measurement of translucent microemulsion, adding the surfactant to the oil phase before the emulsification was found to be the most important factor for the stability of emulsions. We found that interfacial tension of the adding the surfactant to the oil phase is lower than that of the adding the surfactant to aqueous phase. In spite of hydrophilic surfactant, adding the surfactant to aqueous phase produced inferior emulsion to that to oil phase.

• 한국미생물생명공학회:학술대회논문집
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• 한국미생물생명공학회 2001년도 Proceedings of 2001 International Symposium
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• pp.146-148
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• 2001

The objective of this study was to investigate the behavior of ribonuclease A (RNase) at the water/methylene chloride interface. It was aimed at better understanding the denaturation of proteins upon emulsification. RNase was vulnerable to the interface-induced aggregation reactions that led to formation of water-insoluble aggregates upon emulsification. Biochemical analyses demonstrated that intermolecular covalent linkages might have been involved in the aggregation reactions. The protein instability observed with emulsification was traced to consequences of protein adsorption and conformational rearrangements at the interface. These results indicated that emulsifying aqueous protein solutions in organic solvents should be handled with care, since emulsification could bring denaturation and aggregation to proteins.