• Journal of Microbiology and Biotechnology
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• v.11 no.4
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• pp.716-719
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• 2001

The mobilization and biodegradation of phenanthrene in soil was enhanced by using paraffin oil, which was stabilized by the addition of a surfactant (Brji 30). The ratio of paraffin oil/Brij 30 was determined by measuring the change in the critical micelle concentration. When only surfactant was used, the stabilized paraffin oil emulsion could dissolve more phenanthrene in the water phase. Column experiment showed increased phenanthrene mobilization from the contaminated soil. The phenanthrene mobilized in the paraffine oil/Brij 30 emulsion was biodegraded faster than that in water phase or surfactant solution. This result indicates that a paraffin oil/surfactant system can be effectively used for the removal of PAH from contaminated soil.

• Journal of the Korean Applied Science and Technology
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• v.21 no.4
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• pp.267-273
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• 2004

It has been 40 years since emulsion inversion was observed. Emulsion inversion is a phenomenon in which O/W emulsion inverts to W/O emulsion or vice versa. In other words, the dispersed and continuous phase of an emulsion is reversed after emulsion inversion takes place. For three-phase emulsions, not only emulsion inversion but also emulsion transition has been observed. In emulsion transition the continuous phase of an emulsion remains unchanged, but the dispersed emulsion drops, which is basically a two-phase emulsion, experience emulsion inversion at a certain temperature. Such temperature is called the emulsion transition temperature. Emulsion transition was a product of theoretical speculation and was experimentally observed for a couple of ternary amphiphile/oil/water systems. This phenomenon is a novel one, which has been unreported to date. In this article emulsion inversion and emulsion transition are compared and discussed.

• Tribology and Lubricants
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• v.2 no.2
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• pp.12-19
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• 1986

Using emulsion lubricant whose cooling effect and incombustibility are good and which is economical, I investigated lubricative mechanism and the behavior of scattered particles in the elastic fluid lubrication region with the line contact between rollers and plates and the light interference system. The results of the study are as follows: (1) The flow in the squeeze oil film is considered as comparatively wide clearance and narrow one, and in the former case the effect of the distribution of particles and the velocity on the flow. In the latter case, emulsion particles stay in the clearance an the oil film changes with the decrease of the oil film thickness. (2) In the wide clearance the velocity difference of the flow O/W or W/O emulsion is inverse proportional to the particle size. In the narrow clearance the distribution of the remained drops is different from one another and the scattered particles change more easily in O/W type than in W/O type. (3) At the beginning of the EHL the stagnation region with slow flowing velocity exists and the behavior at the region is different depending on the particle size. (4) By observing the dischromatic light interference line, emulsion oil passing through EHL region and the crack behavior at the beginning of EHL were found.

• Food Science and Preservation
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• v.24 no.4
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• pp.529-535
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• 2017

Rapeseed cake was extracted with 80% ethanol and then fractionated with $H_2O$ (fraction I) as well as with 30% (II), 50% (III), 70% (IV), and 100% ethanol (V). Total phenolic content (TPC), 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging activity, ferric-reducing antioxidant potential, and Trolox equivalent antioxidant capacity were in the order of fractions II > III > I > IV > V. The three fractions with high antioxidant activities and TPC (I, II, and III) were pooled and hydrolyzed by NaOH solution, resulting in 18.97 mg sinapic acid/g hydrolyzed extract and 21- and 2.2-fold increases in TPC and DPPH radical scavenging activity, respectively. Hydrolyzed rapeseed cake extracts (200, 500, and 1,000 ppm) and catechin (200 ppm) as a comparison were added to 10% fish oil-in-water emulsion, and their effects on oxidative stability were investigated by measuring hydroperoxide values (PV) during refrigerated storage. PVs were significantly lower in the emulsions with added hydrolyzed extract as compared to the control (p<0.05) and significantly decreased with increasing extract concentration (p<0.05) over a period of 29 days. The emulsion added with hydrolyzed extract showed higher PV than that added catechin at the same concentration (200 ppm) during 13-22 days (p<0.05), but after then, the PV was not significantly different (p>0.05). This study indicates that hydrolyzed rapeseed cake extract rich in sinapic acid may inhibit oxidation in a fish oil-in-water emulsion in a concentration-dependent manner.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.34 no.1
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• pp.9-14
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• 2008

Formation of oil-in-water nano-emulsions has been studied in oil/hydrogenated lecithin/water systems by two shear different instrument. The influence of surfactant concentration on nano-emulsion droplet size and stability has been studied. Droplet size was determined by dynamic light scattering, and nano-emulsion stability was evaluated by measuring the variation of droplet size as a function of time. The results obtained showed that the breakdown process of nano-emulsions studied could be attributed to Ostwald ripening. An increase of nano-emulsion instability with increase in surfactant concentration was found in the droplet size in the range of 100~200nm, however, an decrease of instability was found in the droplet size in the range of 300~400nm.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.309-323
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• 2019

Fish oil consists of omega-3 fatty acids which play an important role in human health. Its susceptibility to oxidation causes considerable degradation during the processing and storage of food products. Accordingly, encapsulation of this ingredient through freeze drying was studied with the aim of protecting it against environmental conditions. Gum arabic (GA) was used as the wall material for fish oil nanoencapsulation where tween 80 was applied as the emulsifier. A water-in-oil (W/O) emulsion was prepared by sonication, containing 6% fish oil dispersed in aqueous solutions including 20% and 25% total wall material. The emulsion was sonicated at 24 kHz for 120 s. The emulsion was then freeze-dried and the nanocapsules were incorporated into probiotic fermented milk, with the effects of nanocapsules examined on the milk. The results showed that the nanoparticles encapsulated with 25% gum arabic and 4% emulsifier had the highest encapsulation efficiency (EE) (87.17%) and the lowest surface oil (31.66 mg/100 kg). Using nanoencapsulated fish oil in fermented milk significantly (p<0.05) increased the viability of Lactobacillus plantarum as well as eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) contents. The fermented milk sample containing fish oil nanoencapsulated with 25% wall material and 4% emulsifier yielded the greatest probiotic bacterial count (8.41 Log CFU/mL) and the lowest peroxide value (0.57 mEq/kg). Moreover, this sample had the highest EPA and DHA contents. Utilizing this nanoencapsulated fish oil did not adversely affect fermented milk overall acceptance. Therefore, it can be used for fortification of low fat probiotic fermented milk.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.4
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• pp.303-313
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• 2015

Titrated extract of Centella asiatica (TECA), which is poorly soluble in water is well known for wound healing and anti wrinkle agent. This study was conducted to find the optimum condition for the preparation of water in oil in water ($W_1/O/W_2$) emulsion containing TECA. Solubility of TECA were measured by UV spectrophotometer. 2.55 g of TECA was dissolved in solution composed of dipropylene glycol (40.0 g), ethanol (20.0 g), and water (10.0 g). Factors affecting stability of the emulsions ($W_1/O$, $W_1/O/W_2$) was investigated. The optimum conditions for the preparation of $W_1/O$ emulsion was composed of dipropylene glycol : ethanol : water : TECA in a weight ratio of 40.0 : 20.0 : 10.0 : 2.5 for water phase and squalane : cetyl PEG/PPG-10/1 dimethicone : cetearyl alcohol in a weight ratio of 22.5 : 4.0 : 2.5 for oil phase. The optimum conditions for the preparation of $W_1/O/W_2$ multiple emulsion was composed of water : $W_1/O$ emulsion : polysorbate 80 : carbomer : triethanolamine in a weight ratio of 55.8 : 40.0 : 4.0 : 0.1 : 0.1.

• Economic and Environmental Geology
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• v.46 no.1
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• pp.51-61
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• 2013

Researches on the oil recovery enhancement using the nanotechnology has recently been studied in the United States. The previous researches has focused mainly on the flow characteristics of nanoparticles in porous media, and the stability of the nano-emulsion itself. However, the analysis did not deal with the size effects between a nano-emulsion and the pore size which has an important role when nano-emulsion flows in the porous media. In this research, nano-based emulsion was fabricated which is able to be applied for the enhanced oil recovery techniques and its characteristics was analyzed. In addition, in order to identify the characteristics of nano-emulsions flowing through the porous media, the size effect was analysed by filtering test. According to the results, when the emulsion was fabricated, SCA(Silane Coupling Agent) or PVA(Poly Vinyl Alcohol) are added to improve the stability of emulsion. As the ratio of the decane to water increased, the viscosity of emulsion and the droplet size also increased. For the filtering test at the atmospheric conditions, the droplet did not go through the filter; only the separated water from the emulsion was able to be filtered. This phenomenon occurred because the droplet was not able to overcome the capillary pressure. At the filtering test by suction pressure, most of the emulsion was filtered over the filter size of $60{\mu}m$. However, the ratio of filtration was rapidly degraded at less than $45{\mu}m$ filters. This is caused due to deformation and destruction of the droplet by strong shear stress when passing through the pore. The results from the study on the basic characteristic of nano-emulsion and filtering test will be expected to play as the important role for the fabrication of the stable nano-emulsion or the research on the recovery of residual oil in porous media.

• Applied Chemistry for Engineering
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• v.16 no.5
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• pp.653-659
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• 2005

When emulsion is irradiated by a microwave, the energy absorbed by the emulsion is proportional to irradiation time. In case of a long exposure, the temperature of emulsion rises, its viscosity decrease, and subsequently increase the rate of demulsification. In this work, in order to improve demulsification rate, the studies on demusification and the Sauter mean diameter ($D_{32}$) for each microwaved emulsion with different irradiation mode(continuous, pulsative, and periodical irradiation) have been carried out. When the 30% W/O emulsion (sample #1) was irradiated for 600 sec and settled for 24 h, oil recovery rates from continuous, pulsative, and periodical microwave irradiation were 60.0%, 62.3%, and 96.2%, and the amounts of separated water were 26.5%, 35.0%, and 93.9%, respectively. Also, the Sauter mean diameters ($D_{32}$) were $47.183{\mu}m$, $111.547{\mu}m$, and $220.476{\mu}m$, respectively.

• Korean Journal of Food Science and Technology
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• v.37 no.2
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• pp.164-170
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• 2005

To improve functional properties of food proteins, homologous or heterologous ${\beta}-casein$ and 11S globulin(glycinin) from animal and vegetable proteins, respectively, were bio-hybridized using transglutaminase(MTGase). Susceptibility was confirmed by SDS-PAGE, particle size analyzed, and emulsion stability tested using Reddy and Fogler method, To determine how bio-hybridized protein influences emulsion stability, protein bound on oil droplet was investigated using Scanning Electron Microscopy (SEM). formation of bio-hybridized protein band was detected among homologous and heterologous proteins, with heterologous protein forming weak band in oligomer form. Homologous ${\beta}-casein$ protein showed high emulsion stability, while homologous glycinin showed almost no stability. Stability of heterologous ${\beta}-casein$ and glycinin protein was higher than that of glycinin. SEM photographs showed even distribution of bio-hybridized proteins on oil droplet improved stability.