• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2011.04a
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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.

• Food Science of Animal Resources
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• v.34 no.2
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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.

• Applied Chemistry for Engineering
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• v.20 no.5
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• pp.505-510
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• 2009

It is well known that the properties of concrete such as the compressive strength, water permeability, water tightness and durability are affected by micro-structure in hardened cement paste. Especially, for durability of concrete, watertightness of cementitious materials is the most critical property among various properties. Recently, many types of material such as organic and/or inorganic materials are used for watertightness of concrete. In this study, we examined the effect of fluorine-based emulsion on watertightness property. And we also discussed the change of microstructure and formation of hydrates in hardened cement paste by the addition of fluorine-based emulsion. Cement paste with fluorine-based emulsion showed improvement of watertightness by the surface activation of cement paste and by formation of $CaF_2$ fine crystals in cement pore structure.

• Journal of the Korean Applied Science and Technology
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• v.19 no.4
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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.

• Food Science of Animal Resources
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• v.32 no.5
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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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• v.67
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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.

• Transactions of the Korean hydrogen and new energy society
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• v.20 no.5
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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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• v.44 no.2
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• pp.143-149
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• 2009

In this study, asphalt emulsion was manufactured by phase inversion emulsification method with nonionic surfactants(Span 80, Span 60, Tween 80, and Tween 60), anionic surfactant(SLS) and cationic surfactant(Imidazole) in different feeding ratio to make up for the week points of asphalt. Its stabilization was carefully investigated with respect to droplet size, viscosity, zeta potential, and water-proofing property. When the surfactants mixed with nonionic and anionic surfactant were used into the asphalt, a stabilization of the asphalt emulsion was good. As the amount of the mixed surfactant was increased, the droplet size of asphalt emulsion were decreased, while the viscosity and zeta potential were increased. When the surfactants mixed with nonionic and anionic surfactant were used into the asphalt, a stabilization of asphalt emulsion was good.

• Journal of Adhesion and Interface
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• v.3 no.1
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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.

• Food Science of Animal Resources
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• v.35 no.1
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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.