• Journal of Environmental Science International
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• v.8 no.1
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• pp.61-67
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• 1999

Silicone oil has organic and inorganic properties, and its skeleton is polysiloxane bonding that silicon is bonded hydrogen or organic group. Silicone compounds are very smooth and lubricant properties by low surface tension, low temperature dependence, and nonadhesive properties. Because of these properties, silicone compounds are used as many parts of chemicals, softener, smooth and libricant agents, water-repellent agent, and defoaming agent, etc. Emulsion was prepared with the inversion emulsification method which adopted the agent-in-oil method dissolving the polyoxyethylene(7) tridecyl ether(HLB 12.2) into methoxy terminated poly(dimethyl-co-methyl amino) siloxane and hydroxy terminated poly(dimethyl-co-methyl amino) siloxane in water. At this time, processed emulsion was almost microemulsion. When ratio of emulsifier increases, emulsion is stable bacuause microemulsion is solubilized by emulsion drop size and zeta-potential are decreased. But, when amount of electrolyte is increase, emulsion became unstable because emulsion drop size is increased.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.40 no.2
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• pp.23-28
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• 2008

As well as crop cultivation, they could not avoid automatizing and using more environmental friendly process in cultivation of fruit. And also, the consumer ask more safe fruit which is produced with more clean method. This is why the usage of aid materials for fruit cultivation like as fruiting bags are increasing. Practical utilization of wax emulsion treated water repelling fruiting bags are developed continuously and it's properties is compared properties of nomal fruiting bags. The water repelling process was developed with wax emulsion coating. After the experiment of wax emulsion preparation from paraffin and DEA and/or OA in Lab. scale, the wax emulsion was manufactured on pilot scale. The wax emulsion coated paper was prepared in mill scale coater. The water repellency and properties of emulsion coated fruiting bags were evaluated and compared with that of current fruiting bags.

• Journal of the Korean Society of Food Science and Nutrition
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• v.26 no.6
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• pp.1102-1108
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• 1997

Proteins and polysaccharides confer distinct functional properties in food systems. This research was attempted to improve emulsion properties of casein by protein-polysaccharide conjugation, in which alginates with various molecular weights were employed as polysaccharide sources. Casein-alginate mixtures were conjugated by the amino-carbonyl or Maillard reaction at 6$0^{\circ}C$ and 79% relative humidity. The resulting casein-alginate conjugates were tested for their emulsion activity and emulsion stabilizing properties. In general, the emulsion stability of casein-alginate mixture greatly increased due to the amino-carbonyl reaction between casein and alginates, whose magnitude depended on the molecular weight of alginate, weight ratio of casein to alginate and incubation time. It was also found that thermal stability and pH stability were markedly improved by the casein-alginate conjugation.

• Food Science of Animal Resources
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• v.31 no.4
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• pp.521-529
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• 2011

We evaluated the effects of dietary fiber extracted from brown rice on the quality of reduced-fat emulsion sausage. Reduced-fat emulsion sausage was supplemented with brown rice fiber at levels of 0, 1, 2, 3, and 6%. Adding different levels of brown rice fiber affected the proximate composition of the reduced-fat emulsion sausages (p<0.05), except for protein content. Adding different levels of brown rice fiber influenced the physicochemical properties of the reduced-fat emulsion sausages. The cooking yield, emulsion stability, textural properties, and viscosity of the reduced-fat emulsion sausages containing brown rice fiber improved with increases in added brown rice fiber (p<0.05). The reduced-fat emulsion sausages containing 1-3% brown rice fiber generated sensory evaluation scores similar to those of the high-fat sausage control. These results indicate that reduced-fat emulsion sausages with 1-3% added brown rice fiber had the most acceptable sensory properties and highest quality characteristics compared to the others.

• Food Science of Animal Resources
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• v.39 no.2
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• pp.286-295
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• 2019

Red pepper seed (RPS) is commonly removed during the production of red pepper powder, which is contains large amounts of dietary fibers and is abundant in nutrients, readily available. In this study, we determined the effects of adding RPS powder on the physicochemical properties of emulsified meat products. Meat emulsion samples were prepared with pork hind leg meat (60%) and back fat (20%), iced water (20%), various additives, and RPS powder at different concentrations [0% (control), 1%, 2%, 3%, and 4%]. For the physicochemical properties, moisture and fat content, pH value, color, emulsion stability, cooking yield, appearance viscosity, and textural properties were examined. Addition of RPS induced significantly higher values in moisture content, pH, cooking yield, and a* values of the meat emulsion samples, regardless of the amount added. However, lower values were obtained for emulsion stability, cooking yield, and viscosity in samples with RPS powder at 3% or 4% among all groups. In general, addition of RPS powder at 1% and 2% led to the greatest values in viscosity of the meat emulsion samples. Higher values (p<0.05) in hardness and springiness were observed in samples with RPS powder at 4% and 3%, respectively. For gumminess, chewiness, and cohesiveness, the addition of RPS powder at 1%, 2%, and 3% induced the highest values (p<0.05) in the meat emulsion samples. These results showed that addition of RPS powder at optimum levels (2%) could be utilized to improve quality properties of emulsified meat products as a non-meat ingredient.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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• pp.327-338
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• 2011

This study was carried in order to manufacture the high quality coated paper. High quality includes not only properties of coated paper but also final print quality. In this study, new acrylic-styrene emulsion was polymerized in laboratory and compared with styrene-butadiene latex. Low-shear viscosity of coating color was decreased with increasing acrylic-emulsion dosage. WRV was increased with addition and decreased with substitution of acrylic-emulsion. Paper gloss, brightness and whiteness were increased and PPS and opacity was slightly decreased with acrylic-emulsion. Ink gloss was increased with using No. 3 acrylic-emulsion due to lower ink setting properties. However No.1, 2 emulsion shows opposite situation. Surface strength of coated paper was increased with using No. 3 acrylic-emulsion These results indicate that high quality coated paper can be manufactured with using No. 3 acrylic-emulsion.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.1
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• pp.37-42
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• 2012

This study was carried in order to manufacture the high quality coated paper. High quality includes not only physical and optical properties of coated paper but also final print quality. In this study, new acrylic-styrene emulsion was polymerized in laboratory and compared with conventional styrene-butadiene latex. Low-shear viscosity of coating color was decreased with increasing acrylic-emulsion dosage. Small amount of acrylic emulsion addition increased water retention, but further addition decreased it. Acrylic-emulsion addition improved paper gloss, brightness and whiteness, but decreased PPS and opacity slightly. Ink gloss was increased with using No. 3 acrylic-emulsion due to lower ink setting properties. However No. 1 and 2 emulsion showed the opposite result. Surface strength of coated paper was increased with using No. 3 acrylic-emulsion. These results indicate that high quality coated paper can be manufactured with using No. 3 acrylic-emulsion.

• Journal of Adhesion and Interface
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• v.11 no.3
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• pp.89-99
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• 2010

In this paper, for polymerization of poly(vinyl acetate-co-ethylene) (VAE) by redox system using poly(vinyl alcohol) (PVOH) as emulsifier on the properties of the final emulsion, and pH changes affect the physical properties of the final emulsion was investigated. The results of the molecular weight of PVOH had a dramatic impact on the emulsion properties. The used a low molecular weight of PVOH products was obtained low viscosity and using the high molecular weight of PVOH were obtained high viscosity product. However, changing the pH of the final polymerized product properties for the PVOH obtained different results. Generally, a poly(vinyl acetate) emulsion by a high degree of polymerization and high molecular weight of PVOH was obtained high viscosity of the final emulsion. But, in VAE was lower emulsion viscosity in high pH. This is the molecular weight of the emulsion during the synthesis of PVOH is considered to be affected by degradation. The final viscosity was decreased by grafting ratio and molecular weight were decreased with increasing of pH.

• Journal of the Korean Applied Science and Technology
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• v.30 no.4
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• pp.779-789
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• 2013

This study aimed to investigate the emulsifying properties of bovine lactoferrin in food emulsion system. First, lactoferrin solution was prepared to study its surface activities, such as surface adsorption characteristics and ${\zeta}$-potential. Second, some physicochemical properties of lactoferrin emulsion which resulted from variations of environmental conditions (i.e., pH or NaCl addition) were determined. As for surface adsorption characteristics evaluated by surface tension, it was decreased with increasing lactoferrin concentration in solution ($1{\times}10^{-5}{\rightarrow}0.2wt%$) and showed a plateau (${\fallingdotseq}44$mN/m) above 0.01 wt%. It was also changed with pH and the minimum value of 53.8 mM/m was observed at pI of lactoferrin. This was related to changes in ${\zeta}$-potential of the lactoferrin solution with respect to pH. Fat globule size of lactoferrin emulsion was decreased with increasing lactoferrin concentration and a stable emulsion was formed above 0.5 wt% lactoferrin in emulsion with fat globule size $d_{32}$ of ca. 0.33 ${\mu}m$ as confirmed by creaming stability experiment (i.e., Turbiscan). As with surface tension, fat globule size of lactoferrin emulsion also changed with pH and showed a maximum value at pI. As evaluated by Turbiscan, in the presence of NaCl, the lactoferrin emulsion showed instability in particular above 10 mM.

• International Journal of Highway Engineering
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• v.15 no.2
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• pp.65-71
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• 2013

PURPOSES : The objective of this study is to evaluate the effect of physical characteristics of emulsion asphalt and aggregate on performance of chip seal pavements. METHODS : In order to evaluate the performance of chip seal materials, the sweep tests and Vialit Plate Shock tests were conducted on the mixtures with five emulsion asphalt binders and three aggregate types. The sweep tests was intended to investigate the change of bonding properties between emulsion asphalt and aggregate with curing time. The Vialit Plate Shock test was used to evaluate the bonding properties of chip seal materials at low temperatures. RESULTS : Results from sweep tests showed that polymer modified emulsion asphalt can reduce the curing time by 1.5 hour comparing with typical emulsion asphalt. It is also found that the Flakiness Index of aggregates and absorption rate of binder are the major factors affecting the bonding properties of chip seal materials. The Vialit Plate Shock test results showed that the average aggregate loss of CRS-2 is ten times higher than CRS-2P No.2 indicating that the use of polymer additives in emulsion asphalt can improve the performance of chip seal materials in low temperature region. CONCLUSIONS : The use of polymer in emulsion asphalt can decrease the curing time of chip seal materials and increase the bonding properties between aggregates and asphalt binder. It is also concluded that the lower Flakiness Index and absorption rate of aggregates can improve the performance of chip seal pavement.