• 한국펄프종이공학회:학술대회논문집
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• 한국펄프종이공학회 2011년도 춘계학술발표회 논문집
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• pp.339-347
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• 2011

This study was carried out in order to manufacture the high quality coated paper. High quality coated paper includes not only present state but also the state of the future. So in this study, acrylic-styrene emulsion which polymerized in laboratory was compared with SB(Styrene-butadiene) latex during thermal aging. The coated paper with three different formulations which controlled the dosage of acrylic-styrene emulsion were prepared. The coated paper were thermally aged at $105^{\circ}C$ for 18days and the optical properties were measured. Brightness, whiteness and CIE L value were higher during thermal aging with increasing amount of acrylic-styrene emulsion. CIE $a^*$ value was higher and CIE $b^*$ value decreased with increasing amount of acrylic-styrene emulsion. These results indicate that high quality coated paper which has anti -thermal aging property can be manufactured with acrylic-styrene emulsion.

• 한국축산식품학회지
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• 제34권2호
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• pp.158-165
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• 2014

The effects of replacing pork back fat with brewer's spent grain (BSG) pre-emulsion for physicochemical, textural properties, and sensory evaluations of reduced-fat chicken sausages are evaluated. Control was prepared with 15% pork back fat, and three reduced-fat chicken sausages were formulated with the replacement of 20, 25, and 30% pork back fat with BSG pre-emulsion. The pH level of reduced-fat sausages formulated with BSG pre-emulsion is lower than that of the control (p<0.05). The redness, yellowness, and apparent viscosity of reduced-fat chicken sausages increase proportionally with increasing BSG pre-emulsion (p<0.05). With increasing BSG pre-emulsion concentration, the fat contents and energy values are decreased in reduced-fat chicken sausages (p<0.05). The BSG pre-emulsion improves the hardness, gumminess, and chewiness of reduced-fat chicken sausages (p<0.05), and the reduction in fat and the addition of BSG pre-emulsion had no influence on the cohesiveness of the chicken sausage. And there is no significant difference in the overall acceptability among control, T1 (chicken sausage with 20% of BSG pre-emulsion, 10% of fat addition), and T2 (chicken sausage with 25% of BSG pre-emulsion, 5% of fat addition) (p>0.05). Therefore, our results indicate that BSG is effective dietary fiber source for manufacturing of reduced-fat meat product and suggest that 20-25% of BSG pre-emulsion is suitable for pork back fat in chicken sausages.

• 공업화학
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• 제20권5호
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• pp.505-510
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• 2009

콘크리트의 내구성에 대한 대표적인 물리적 특성인 압축강도, 투수성능, 수밀성 등은 시멘트 재료의 미세구조에 의해 영향을 받는다. 특히 콘크리트의 내구성 향상을 위해서는 수밀성이 가장 중요하다 할 수 있다. 콘크리트의 수밀성 향상을 위한 재료는 유기 재료 및 무기질 재료가 다양하게 이용이 되고 있다. 본 연구에서는 불소계 에멀젼이 시멘트 수밀성능에 미치는 영향을 검토하였다. 불소계 에멀젼이 혼입된 시멘트 재료는 시멘트 계면 활성에 의한 수밀성능 개선 및 시멘트 pore 내에서 $CaF_2$ 미세 결정의 생성에 의해 시멘트 재료의 수밀성능을 개선시킬 수 있는 것으로 나타났다.

• 한국응용과학기술학회지
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• 제19권4호
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• pp.291-296
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• 2002

Fatty polyamide that gives softness, lubrication and bulky property and alkyl imidazoline that gives durable softness and antistatic property were synthesized. then, an O/W-type durable softener (DSN) was prepared by the emulsion of the synthesized fatty polyamide and alkyl imidazoline. Emulsion stability of the DSN was good, and the mixed HLB value was 11.2. From the measurement of softness, lubrication, antistatic property, bending resistance, and color fastness, it was proved that the prepared DSN was a good durable softener for nylon.

• 한국축산식품학회지
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• 제32권5호
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• pp.618-626
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• 2012

Citrus (Citrus unshiu S. Marcoy) industry by-products were used as a source of dietary fiber, and the effects of dietary fiber extracted from citrus peel on the proximate composition, pH, color, protein solubility, cooking loss, emulsion stability, and apparent viscosity of a chicken emulsion in model systems were examined. Chicken emulsions were prepared by adding citrus peel fiber at four different concentrations (1, 2, 3, and 4%). The apparent viscosity, redness, and yellowness of the chicken emulsion with citrus peel fiber were higher than those of the control (p<0.05). The lightness values of the chicken emulsions were lower in treatments containing citrus peel fiber (p<0.05). Furthermore, moisture content, cooking loss, and emulsion stability of the chicken emulsion with 1-2% citrus peel fiber were higher than those of other treatments (p<0.05). Fat content was lower in the treatments with added citrus peel fiber than that in the control (p<0.05). Chicken emulsions with added citrus peel fiber had improved quality characteristics, and the best results were obtained for the chicken emulsion with 2% added citrus peel fiber.

• Journal of Industrial and Engineering Chemistry
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• 제67권
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• pp.72-79
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• 2018

Hybrid F2HX surfactants bearing a sulfate moiety and both hydrocarbon and fluorocarbon chains were prepared by the reaction of alkyl glycidyl ethers with fluoro-alcohol, and subsequent sulfation. The fluorocarbon number in F2HX was fixed at the shortest number possible (i.e., 2), while the hydrocarbon number (X) in the second chain was varied between 2, 4, 6, and 8. Their surface-active properties and emulsion stabilities were systematically estimated as a function of the X. Among them, F2H8 exhibited the optimal surfactant performance, which was comparable to previously reported surfactants and it was successfully applied in the emulsion polymerization of vinylidene fluoride.

• 한국수소및신에너지학회논문집
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• 제20권5호
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• pp.424-431
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• 2009

Treatment for water repellency on the carbon supports of GDL which composed a part of MEA has been suggested as a solution to prevent flooding. PTFE is a fluoropolymer that has hydrophobic property and a PTFE emulsion was selected as waterproof agent in this investigation. Carbon paper was coated by PTFE emulsion with different particle size of 5~500 nm and 3~$5\;{\mu}m$ as various concentration. PTFE coated carbon paper has difference in weight variation changed proportionally at PTFE concentration and coating times. Then gas permeability of the coated carbon paper with emulsion of 3~$5\;{\mu}m$ PTFE was changed vastly. Characteristics of carbon paper coated with different PTFE emulsion were analyzed by FE-SEM, FT-IR spcetroscopy and were evaluated by weight variations, gas permeability and water contact angle.

• Elastomers and Composites
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• 제44권2호
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• pp.143-149
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• 2009

본 연구에서는 아스팔트가 가지는 단점을 보완하고자 아스팔트를 비이온 계면활성제(Span 80, Span 60, Tween 80, 및 Tween 60), 음이온 계면활성제(SLS), 및 양이온 계면활성제(Imidazole)를 변량 배합하여 반전유화법으로 아스팔트 에멀젼을 제조하였다. 유화아스팔트의 안정성을 규명하고자 입자크기, 점도, 제타전위, 및 내수성을 고찰하였다. 비이온 계면활성제와 음이온 계면활성제를 혼합 사용할 경우 유화아스팔트의 안정성은 우수하였으며 계면활성제의 양이 증가함에 따라 입자크기는 감소하였고, 반면에 점도와 제타전위 및 내수성은 증가하였다.

• 접착 및 계면
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• 제3권1호
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• pp.13-19
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• 2002

We have studied on the surface and adhesion properties for acrylic terpolymers, having both hydrophobic and hydrophilic side chains, synthesized via solution polymerization. In order to develop a waterborne material. we tried to synthesize these terpolymers via emulsion polymerization. The polymeric emulsion synthesized was mainly composed of methyl methacrylate (MMA), methoxy-polyethyleneglycol methacrylate (MPEGMA) having hydrophilic side chains and methoxypolypropyleneglycol methacrylate (MPEGMA) having hydrophobic side chains. The viscosities of this series increased with an increase in the content of the co-monomer such as MPEGMA and (MPEGMA). This behavior resulted in the increase in the diameter and heterogeneity of the emulsion particle via AFM observation. Furthermore. the tensile adhesion strength and 90-degree peel strength of the adhesive of these polymeric emulsions were measured. In the case of polymeric emulsion composed of the same content of both hydrophilic and hydrophobic component, the adhesion property showed the highest value. However, since the adhesion properties as a practical applicable adhesive were poor, some improvements were required. When the composition above was modified with butyl acrylate (BA), the improvement effect on adhesion strength was accepted. In particular, 90-degree peel strength increased up to a maximum of 400% of the original value.

• 한국축산식품학회지
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• 제35권1호
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• pp.130-136
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• 2015

This study was conducted to evaluate the quality properties of emulsion-type pork sausages when pork fat is replaced with vegetable oil mixtures during processing. Pork sausages were processed under six treatment conditions: T1 (20% pork fat), T2 (10% pork fat + 2% grape seed oil + 4% olive oil + 4% canola oil), T3 (4% grape seed oil + 16% canola oil), T4 (4% grape seed oil + 4% olive oil + 12% canola oil), T5 (4% grape seed oil + 8% olive oil + 8% canola oil), and T6 (4% grape seed oil + 12% olive oil + 4% canola oil). Proximate analysis showed significant (p<0.05) differences in the moisture, protein, and fat content among the emulsion-type pork sausages. Furthermore, replacement with vegetable oil mixtures significantly decreased the ash content (p<0.05), increased water-holding capacity in emulsion-type pork sausages. Also, cholesterol content in T6 was significantly lower than T2 (p<0.05). In the texture profile analysis, hardness and chewiness of emulsion-type pork sausages were significantly (p<0.05) decreased by vegetable oil mixtures replacement. On the contrary, cohesiveness and springiness in the T4 group were similar to those of group T1. The unsaturated fatty acid content in emulsion-type pork sausages was increased by vegetable oil mixtures replacement. Replacement of pork fat with mixed vegetable oils had no negative effects on the quality properties of emulsion-type pork sausages, and due to its reduced saturated fatty acid composition, the product had the quality characteristics of the healthy meat products desired by consumers.