• Journal of the Korean Society of Food Science and Nutrition
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• v.29 no.5
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• pp.849-853
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• 2000

This study was examined for antibacterial effect of various molecular weight of chitosan against spoilage bacteria in emulsion sausage. Four different kinds of chitosan, molecular weights (M.W.) of 1 kDa, 5 kDa, 30 kDa and 120 kDa, wee used. The more molecular weight of chitosan is high, the more storage property of sausage is good during storage at $30^{\circ}C$. Storage properties of sausages between added 0.5% of M.W. 120 kDa chitosan and 150 ppm of sodium nitrite were about the same. Effect of growth-inhibitory of spoilage bacteria was not detected 0.2% of M.W. 1kDa chitosan 0.2% of M.W. 5kDa chitosan have growth-inhibitory effect over 80% against only 3 strains among bacteria isolated from spoiled emulsion sausage. But, 0.2% of M.W. 30 kDa chitosan have growth-inhibitory effect of 80% against all strains of bacteria related to spoilage of emulsion sausage, except S. typhimurium, Especially, 0.2% of M.W. 120 kDa chitosan inhibited over 80% growth against all strains used in this study. The antibacterial activity was increased with their molecular weight.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.324-329
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• 2008

The effect of ultra-high pressure homogenization on the emulsifying properties of whey protein was investigated in a model emulsion made with whey protein isolate and soya oil under various pH. The emulsifying properties, the average diameter of the oil droplets ($d_{vs}$), and the protein load, were measured for each emulsion produced at different homogenization pressures (50 to 200 MPa) and pH values (4.6 to 8.0). According to the results of variance analysis and response surface, the pH had more influence on oil droplet size and protein load than homogenization pressure. The model equations, which were obtained by response surface analysis, show that pH and homogenization pressure had the major effect on oil droplet size and protein load. Higher homogenization pressure decreased the average droplet size and the protein load. Homogenization at high pressure, as opposed to low pressure, causes no overprocessing, but the effect was pH-dependent. The average diameter of the oil droplets increased slightly by decreasing the pH from 8.0 to 6.5 and then increased dramatically toward the isoelectric point of whey protein (i.e., at pH 4.6). Moreover associated droplets were found at acidic pH and their size was increased at high temperature.

• Membrane Journal
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• v.14 no.4
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• pp.275-288
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• 2004

Carbon dioxide was absorbed into water-in-oil (w/o) emulsion composed of aqueous 2-amino-2-methyl-1-propanol (AMP) droplets as a dispersed phase and benzene solutions of polybutene and polyisobutylene as a continuous phase in a flat-stirred vessel to investigate the effect of non-Newtonian rheological behavior on the rate of chemical absorption of $CO_2$, where the reaction between $CO_2$ and AMP in the aqueous phase was assumed to be a pseudo-first-order reaction. It was expressed that PIB with elastic property made the rate of chemical absorption of $CO_2$ accelerated by comparison of mass transfer coefficient of $CO_2$ in the non-Newtonian liquid with that in the Newtonian liquid.

• Food Science and Biotechnology
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• v.18 no.4
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• pp.900-903
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• 2009

An oat gum was extracted from whole seeds of a drought harvested oat (Avena sativa). Oat gum presented a ${\beta}-glucan$ content of 65%(w/w) and an intrinsic viscosity of 141 mL/g. Gelling capability of oat gum at different concentrations was investigated. Gel hardness increased from 0.08 to 0.25 N as the oat gum concentration changed from 5 to 10%(w/v). Whippability, foam stability, emulsion stability, and reduced viscosity of oat gum at different pH were also investigated. Oat gum whippability was maximum at pH 7 (146%), while the higher foam and emulsion stability values were found at pH 9 (88 and 96%, respectively). The gum reduced viscosity increased from 715 to 958 mL/g as the pH changed from 7 to 9. Oat gum shows great potential as a gel forming, thickening, and stabilizing agent.

• Journal of the Korean Applied Science and Technology
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• v.23 no.2
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• pp.169-176
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• 2006

Acrylic adhesives for automobiles protection were prepared by emulsion polymerization. Monomers used were n-butyl acrylate(BA), acrylonitrile (AN), butyl methacrylate(BMA), glycidyl methacrylate(GMA), and acrylic acid (AA). Emulsifiers used were sodium lauryl sulfate and polyoxyethylene lauryl ether, which are an anionic emulsifier and a nonionic emulsifier respectively. Potassium persulfate was used as an initiator and polyvinyl alcohol was used as a stabilizer. Emulsion polymerization was carried out in a semi-batch reactor at $70^{\circ}C$ and agitation speed was kept at 200 rpm. Water resistance, heat resistance, acid resistance, alkali resistance and smoke resistance were examined. As a result, when each 0.03 mole of GMA and AA was introduced, the adhesion properties and various above mentioned resistances of the prepared adhesives were satisfied the standard for automobiles.

• Applied Chemistry for Engineering
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• v.18 no.2
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• pp.121-125
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• 2007

Siloxane monomer and oligomer were introduced to n-butyl acrylate and methyl methacrylate copolymer for improvement of water resistance and tactile sensation of acryl-type emulsion. Terpolymerimerization of n-butylacrylate, methyl methacrylate and siloxane monomer or oligomer was carried out in aqueous solution. The glass transition temperature (Tg) of terpolymer decreased with increasing siloxane monomer, however, the Tg of terpolymer increased with increasing siloxane oligomer due to the crosslinking of acrylated end group. The adhesion property and surface energy of the obtained terpolymer decreased with introducing siloxane monomer or oligomer in terpolymer. Decrement of tack and surface energy means the enhancement of water resistance and tactile sensation of the emulsion.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.19 no.1
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• pp.108-126
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• 1993

The functions of polyoxyethylene tocopheryl ethers [POE(n)TEs] in emulsion, solubilization and gel were studied. For emulsification of liquid paraffin, POE(10)TE showed better emulsifying effect in O/W emulsions than others tested. The effects of oil and polyol content on the formulation of W/O and O/W emulsions were also studied. In O/W emulsion, the viscosity was increased by increasing the liquid paraffin content, at about 70%, and slightly increased by increasing the propylene glycol content, However, in W/O emulsion, the viscosity was decreased by increasing the oil content, and also decreased by increasing the propylene glycol content, For solubilization of perfume oil, POE(18)TE showed better solubilizing effect than the others tested. The gelling effect of POE(n)TEs increased with ethylene oxide chain length up to 50 moles. The gelling property was evaluated for hardness and viscosity.

• Proceedings of the Korean Society of Machine Tool Engineers Conference
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• 2002.04a
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• pp.223-238
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• 2002

This paper presented on an environment estimation of cutting fluid which is a mouse model of acute bacterial rhinosinusitis using cutting fluid in grinding and cutting. Above results will be remarked the necessity of friendly environmental cutting skill when it had used in workshop. The results of a mouse experimental using cutting fluid showed that it are occurred to the respiratory organs sickness. Also cutting fluid are occurred to hurtfulness a person when it used to grinding and cutting in workshop. Also, the results of grinding experiments in avitation materials showed that surface roughness are superior to more emulsion type oil than vegetable type oil according to increase of the depth of cut. Grinding force are similar to both emulsion type oil and vegetable type oil.

• Macromolecular Research
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• v.9 no.2
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• pp.122-128
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• 2001

Monodisperse composite latex particles with size of ca. 300 nm, which consist ofn-butyl acrylate as a soft phase and methyl methacrylate as a hard phase with different morphology, were synthesized by seeded multi-stage emulsion polymerization. Three types of composite latex particles including random-, core/shell-, and gradient-type particles were obtained by using different monomer feeding methods during semi-batch emulsion polymerization. Effect of poly(butyl acrylate)-poly(methyl methacrylate) rubber particle morphology on the mechanical and rheological properties of rubber toughened poly(methyl methacrylate) was investigated. Among three different rubber particles, the gradient-type rubber particle showed better toughening effect than others. No significant variation of rheological property of poly(methyl methacrylate)/rubber blends was observed for the different rubber particle morphology.

• Fashion & Textile Research Journal
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• v.3 no.1
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• pp.42-47
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• 2001

The hardening system of polyurethanes has usually caused by air pollution. bad working condition and fire hazard according to using orgarnic solvents. Therefore there have been researched on emulsion, water soluble and colloid-dispersion based water soluble instead of using organic solvents recently. This study synthesized polyurethane dispersing particle by means of mixing precursor and neutralized emulsion method. In the first step, polyurethane was preparated from isophorone diisocyanate and poly (ethylene-adipate) glycol, and got precursor by introducing dimethyl propionic acid as a hydrophilic group. Synthesized polyurethane was bonded to the surface of fiber and crosslinked as a anti-static agent, and then looked for the change of color and softening property.