• Polymer(Korea)
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• v.34 no.1
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• pp.38-44
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• 2010

Core-shell particles of inorganic/organic pair were synthesized from $CaCO_3$ absorbed sodium dodecyl benzene sulfonate(SDBS) surfactant. Shell components were synthesized by sequential emulsion polymerization. Various monomers were used as shell components such as methyl methacrylate(MMA), ethyl acrylate(EA), butyl acrylate(BA), and styrene(St). Ammonium persulfate(APS) was used as an initiator and 2-ethylhexyl acylate(2-EHA) was used as a functional monomer, In the $CaCO_3$/organic core-shell particle polymerization, $CaCO_3$ absorbed surfactant SDBS of 0.5 wt% was prepared first and then core $CaCO_3$ was encapsulated by emulsion polymerization. 0.1 wt% of APS was added sequentially to minimize the formation of new monomer particle during shell polymerization. The structure of inorganic/organic core-shell particles were characterized by measuring the decomposition degree of $CaCO_3$ using HCl solution, thermogravimetric analyzer, scanning electron microscope, and transmission electron microscope.

• Food Science of Animal Resources
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• v.40 no.3
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• pp.377-387
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• 2020

The aim of this study was to compare the effect of seawater to that of conventional salt (NaCl) on the technological properties of chicken emulsion sausages in a model system. Chicken sausages were prepared with seawater at three levels (10%, 15%, and 20%) in iced water (10%, 5%, and 0%, respectively) or with iced water (20%) and salt (1.2%). There was no difference in pH values and fat loss from emulsion stability between the two treatments. In general, with an increase in the amount of seawater, the water holding capacity (cooking yield and water loss), protein solubility (total and myofibrillar protein), and viscosity were increased. The addition of 20% seawater induced greater (p<0.05) water holding capacity, protein solubility, and viscosity compared to the control sample treated with salt, which was accompanied by an increase in the level of myosin heavy chain protein of samples with 10% and 20% seawater. Furthermore, addition of at least 15% seawater increased all of the main textural properties except for cohesiveness along with the moisture of sausage, whereas the fat and protein contents were decreased. Based on these results, the addition of ≥15% seawater to chicken breast sausage can induce equivalent or enhanced technological properties to those induced with salt, including water holding capacity, protein solubility, viscosity, and textural properties.

• Food Science of Animal Resources
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• v.31 no.5
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• pp.649-657
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• 2011

In this study, the effects of kimchi powder on the quality properties of an emulsion type sausage made with irradiated pork meat were investigated. Raw ground pork ham was gamma-irradiated at 5 and 10 kGy, and the emulsion type sausage was then manufactured with the irradiated pork meat. The pH value was shown to increase by irradiation of raw material (p<0.05). Samples containing kimchi powder had a lower pH value than other treatments, but no significant differences were observed. In a sensory evaluation, the scores of all the criteria were decreased with an increased irradiation dose of raw material, but samples containing kimchi powder had a higher sensory score than other treatments in all irradiation doses of raw material. The TBARS values were increased by irradiation of raw material and the samples containing kimchi powder had the highest value (p<0.05). Odor substances analyzed by an electronic nose were increased with increased irradiation dose of raw material in all treatments, and samples containing kimchi powder showed a higher increase of odor substances than other treatments. Thus, this study demonstrated that kimchi powder was effective in eliminating the off-odor and flavor of sausages made with irradiated pork meat despite the increase of the TBARS value.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.22 no.2
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• pp.132-140
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• 1996

The effect of a novel delivery system, water in oil emulsion containing chitosan hydrogel as a inner phase (W/O-C) was evaluated, and the relationships between the skin permeation, the skin primary irritation and the skin turnover rate of AHAs were discussed. We selected glycolic acid (GA), lactic acid (LA), malic acid (MA), and tartaric acid (TA) as model AHAs. The steady state fluxes of 4 AHAs across the excised hairless mouse skin increased as the molecular weights of the AHAs decreased. (GA>LA>MA>TA). The skin turnover times were shortened in all AHAs, compared with control. The skin permeation and the skin primary irritation of the LA decreased and the skin turnover time increased, as the pH increased. The maximum therapeutic index was obtained with pH 3.8, 0.5 M LA. It was suggested that the skin permeability of LA might be a main factor for prediction of the skin irritation and the skin turnover time. On the other hand, the W/O-C containing pH 3.8, 0.5 M LA indicated a good sustained release property of LA, compared with water in oil emulsion without chitosan hydrogel (W/O) or oil in water emulsion (O/W). The skin permeability and the skin irritation of AHAs from the W/O-C edcreased, compared with W/O or O/W, however the skin turnover time showed almost the same value as W/O or O/W. In conclusion, we suggest that the control of the skin permeation of AHAs would be an important tool for reducing the skin irritation and for maintaining the positive effect of AHAs, and the W/O-C system could be a potential candidate for future cosmetological application of AHAs.

• Polymer(Korea)
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• v.27 no.6
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• pp.549-554
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• 2003

Emeraldine salt of polyaniline-dodecylbenzenesulfdnic acid (PANI-DBSA) in organic solvents such as toluene and xylene was obtained by a direct one-step emulsion polymerization technique. When the molar ratio of DBSA to aniline monomer was 1.5:1, its solubility and electric property showed a maximum value and then the solid contents of PANI-DBSA was 8 wt% in toluene. The cast film of PANI-DBSA with no binder was obtained on glass or plastic substrates under ambient conditions. PANI solution can be also easily blended with polyurethane and polystyrene polymers in toluene. Improved electrical performance up to 5 S/cm was achieved with good light-transmittance up to 70% at 500 m thickness. They also showed more homogeneous morphology than that prepared with PANI-DBSA kom aqueous dispersion polymerization. The partially dispersed PANI-DBSA showed particles sizes of 50-400 m in organic solvents and their XRD pattern were observed from the powder sample.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.771-776
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• 2016

The acrylate copolymer having good thermal stability, coating and adhesion properties was designed and prepared. We prepared copolymers in >95% high yield using methyl methacrylate, isobornyl methacrylate and 2-hydroxyethyl methacrylate monomers by the bulk and emulsion polymerization techniques. The $^1H$-NMR spectrum was used to identify chemical structure and glass transition temperatures increased from $123^{\circ}C$ to $140^{\circ}C$ confirmed by DSC, DMA and TGA analysis. In addition, as the content of IBMA increased, storage modulus and thermal decomposition temperature increased. As the content of IBMA increased from 10% to 30% in the composition for the entire monomer, tensile strength increased from 22 to 30 MPa in both polymers prepared by bulk and emulsion techniques. The contact angle increased from 70 to up to 88 degrees due to hydrophobic property of IBMA.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.30 no.3
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• pp.74-83
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• 1998

The phenomenon of decrease in sizing efficiency when the stock temperature is increased is well recognized as summer sizing, and this is believed to be caused by uneven distribution of sizing agents on paper surface most often incurred by coagulation of sizing agents. When unevenly sized paper is used as coating base stock, nonuniform consolidation of the coating layer may result, which, in turn, causes uneven distribution of binder on coating surface. This causes nonuniform ink absorption to produce print mottle. In this study the effects of simple or polymeric electrolytes, storage temperature and time on the coagulation of cationic dispersed rosin size were investigated using a turbidity measurement method which was verified to correlate well with the particle size of rosin emulsion or its coagulates. Handsheets sized with rosin dispersions coagulated under various conditions were prepared and their sizing degree and coated paper properties including gloss and ink density were examined. The relationship between the sizing nonuniformity of coated papers and its ink absorption property was evaluated. Turbidity of rosin emulsion increased as the storage temperature and time were increased. Addition of simple or polymeric electrolytes caused reduction in $zeta$ -potential of the rosin dispersion and accelerated the coagulation tendency substantially. Reversion of the $zeta$ -potential of rosin dispersion, however, did not occur when coagulation was induced with simple electrolytes. On the other hand, addition of an anionic polyelectrolyte reversed the $zeta$ -potential of the flocculated rosin dispersion. This indicated that electrical double layer compaction and bridging flocculation were coagulation mechanisms for simple and polymeric electrolytes, respectively. Sizing degree decreased as coagulation of rosin was increased. Paper gloss, ink gloss and ink density were increased when sizing degree of base stock was increased most probably due to prevention of base paper swelling and increased binder migration to coating surface. This suggested that uneven printing ink density occurred when uneven sizing development was induced by coagulation of rosin particles.

• Animal Bioscience
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• v.35 no.6
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• pp.927-937
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• 2022

Objective: Frankfurters are emulsion-type sausages that are widely consumed worldwide. However, some concerns regarding negative health effects have been raised because of the high fat content and the type of fat. This study aimed to evaluate the effects of duck fat and κ-carrageenan as replacements for beef fat and pork backfat in frankfurters. Methods: The different formulations for the frankfurters were as follows: 20% beef fat (BF), 20% pork backfat (PBF), 20% duck fat (DF), 20% soybean oil (SO), 20% duck fat/1% κ-carrageenan (DFC), and 20% soybean oil/1% κ-carrageenan (SOC). Physicochemical (fatty acid profile, color, rheological properties, cooking loss, water holding capacity, emulsion stability, and texture profile analysis), oxidative stability and sensory properties of frankfurters were evaluated. Results: Duck fat and κ-carrageenan improved rheological properties of meat batter, and physicochemical properties (emulsion stability, cooking loss, and hardness) of frankfurters. Moreover, duck fat added-frankfurters (DF and DFC) had higher oxidative stability than that of soybean-added frankfurters (SO and SOC) during refrigerated storage for 28 days. In sensory evaluation, flavor, texture, and overall acceptability of DFC were acceptable to untrained panelists. Conclusion: Our data suggest that duck fat and κ-carrageenan can replace beef fat and pork backfat in frankfurters. Duck fat and κ-carrageenan contributed to improve the physicochemical properties and oxidative stability while maintaining sensory properties. Therefore, the use of duck fat and κ-carrageenan may be a suitable alternative for replacing beef fat or pork backfat in frankfurters.

• Journal of Radiation Industry
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• v.17 no.4
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• pp.369-375
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• 2023

Radon, a carcinogenic substance generated from soil or building materials, have to be fundamentally blocked from entering indoors. In this study, ethylene vinyl acetate (EVA)/silicone emulsions with excellent mechanical and thermal properties and effective blocking of radon gas were prepared by using radiation technology. As the electron-beam irradiation does increased, a partially crosslinked structure was formed in EVA molecular chain, increasing tensile properties and adhesive strength. The EVA/silicone film showed excellent thermal stability without deformation. In addition, the non-irradiated EVA/silicone film showed a radon blocking rate of about a 75%, while the EVA/silicone film irradiated with 3 and 5 kGy showed an excellent radon blocking rate of over 90% due to the formation of crosslinked structure in the EVA molecular chain. These results indicated that the radiation technology can effectively block radon by forming a partially crosslinked structure of EVA/silicone emulsion to improve tensile property, adhesive strength, and deformation stability.

• Journal of the Korean Applied Science and Technology
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• v.30 no.3
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• pp.560-566
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• 2013

In this research we extracted water-soluble collagen peptide from flatfish skin and compared it with commercially available collagen peptide extracted from Tilapia scale currently placed on the market in the aspect of physiochemical property. The physical property and nutritional components of FSCP appeared almost similarly to those of TSCP, and also in calorie, FSCP marking 3.82 Kcal showed no differences from TSCP marking 3.84 Kcal. As for forming amino acids, in aspartic acid, serine, histidine, tyrosine, methionine, FSCP had higher content than TSCP, but in OH-proline, proline and alanine FSCP had lower content than TSCP. Especially the content of essential amino acids of FSCP marked 22.74% with a higher content compared with 13.64% of TSCP. In the distribution of molecular weight FSCP with 1,000 Da showed comparatively low compared with TSCP, and in emulsion property and stability FSCP and TSCP showed similar excellent trend.