• Elastomers and Composites
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• v.50 no.3
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• pp.196-204
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• 2015

Crosslink density of a rubber vulcanizate determines the chemical and physical properties, while bound rubber is an important factor to estimate reinforcement of a filled rubber compound. Extender oil is added to a raw rubber with very high molecular weight for improving processability of a rubber composite. Influence of extender oil on crosslink density, bound rubber formation, and physical properties of solution styrene-butadiene rubber (SSBR) composites with differing microstructures was investigated. Crosslink densities of non-oil-extended SSBR (NO-SSBR) vulcanizates were higher than those of oil-extended SSBR (OE-SSBR) ones. Bound rubber contents of NO-SSBR compounds were also greater than those of OE-SSBR ones. The experimental results could be explained by interfering of extender oil. The OE-SSBR vulcanizates had low modulus but long elongation at break, whereas the NO-SSBR ones had high modulus but short elongation at break. It was found that the crosslink densities affected the physical properties more than the bound rubber contents. The moduli increased with increase in the crosslink density irrespective of extender oil, while the elongation at break decreased. Each variation of the tensile strengths of NO-SSBR and OE-SSBR vulcanizates with the crosslink density showed a decreasing trend. Tear strength of the OE-SSBR vulcanizate increased with increase in the crosslink density, whereas variation of the tear strength of NO-SSBR vulcanizate with the crosslink density showed a weak decreasing trend.

• Journal of the Korean Wood Science and Technology
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• v.36 no.5
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• pp.42-48
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• 2008

This study was conducted to discuss the effects of hardener and extender contents on peak temperature, reaction enthalpy (${\Delta}H$), gelation time, viscosity change, and pH value in three types of UMF (urea-melamine- formaldehyde) resin with the help of perpHecT LogR meter, differential scanning calorimetry (DSC), and advanced rheometric expansion system (ARES), The results indicated that the pH value of Control A steeply decreased to 5,2 in the early stage but relatively remained constant thereafter as in Synthesis 1 and Synthesis 2, The peak temperature and time decreased as well, whereas ${\Delta}H$ and viscosity increased with the increase of hardener content. On the other hand, ${\Delta}H$ was not changed up to the extender content of 5% and then decreased with its further addition, And the pH value and peak temperature showed no change with the increase of extender content at the hardener content of 5% in three types of UMF resin, The effect of hardener content in this experiment, however, appeared more conspicuous in Control A than in the other two types of Synthesis 1 and Synthesis 2, These results might be caused by higher molecular weight with longer chains of methylene ($-CH_2-$) and methylene ($-CH_2-O-CH_2-$) ether bridges or much more branched chains in Control A.

• Preventive Nutrition and Food Science
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• v.8 no.2
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• pp.179-184
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• 2003

The use of high amylose maize varieties significantly affected the alkaline-cooking process and characteristics of alkaline-processed food products, such as masa and tortilla chips. High amylose maize varieties had softer endosperm textures with move tightly attached pericarps than normal maize. Masa prepared from high amylose mutant maize was less cohesive than that of normal maize due to insufficient dispersion of amylopectin and excessive retrogradation of starches. Tortilla chips prepared from amylose-extender dull (ae du), amylomaize V, and Ⅶ had slightly increased oil absorption, while tortilla chips from dull (du) and amylose-extender sugary-2 (ae su-2) had oil contents similar to that of control chips. Increased oil absorption of the tortilla chips was due to their increased surface area. Tortilla chips produced from high amylose mutant maize had darker color than control chips, presumably due to the pigmented pericarp tissues, higher levels of reducing sugars, and phenolic compounds present in the kernel.

• Polymer(Korea)
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• v.29 no.1
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• pp.81-86
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• 2005

In this study, waterborne polyurethanes were synthesized with poly(tetramethylene glycol) (PTMG), polycarprolactone PCL), dimethylol propionic acid (DMPA) and different molar ratio of chain extender. Particle size, polydispersity, thermal and mechanical properties of waterborne polyurethane were investigated. The particle size of waterborne polyurethane was in the range of 5∼200 nm and decreased with increasing the amounts of PCL and chain extender. Glass transition temperatures ($T_g$) were in the range of -70∼-45 ${\circ}C$ and increased with as PCL and chian extender (ED) contents increased. The $T_g$ of polyurethane prepared from the mixture showed similar trends as compared with those of in the same values of synthetic polyurethane using PTMG or PCL, respectively. Also, mechanical properties of mixed polyols (PTMG and PCL) were lower than those of PTMG and PCL, respectively.

• Polymer(Korea)
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• v.34 no.5
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• pp.442-449
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• 2010

Polyurethane(PU) prepolymer was synthesized from ethylene oxide/propylene oxide(EO/PO) random polyether polyol, toluene diisocyanate and chain extender such as ethylene glycol and 1,4-butanediol. PU foams having various compositions were fabricated from PU prepolymers with different hard segment contents(%) and mixed foaming solution of different compositions. PU foam from chain extender-introduced PU prepolymer and mixed foaming solution containing glycerin showed better mechanical property than other groups. Various PU foams were tested on their mechanical property, moisture vapor transmission rate, absorption speed, absorptivity, morphology and cell culture test. According to the test, the PU foam fabricated from chain extender-introduced PU prepolymer and mixed foaming solution containing optimum composition of F-68, glycerin and CMC was found to have the best property for wound dressing materials. From in vivo animal study, it was confirmed that above PU foam showed rapid wound recovery.

• Polymer(Korea)
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• v.34 no.1
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• pp.8-13
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• 2010

The physical properties of polymeric foams depend on the density of foams, physical properties of base polymers, the content of open cells, and cell structures including the size and its distribution, the shape of cell, and the thickness of skin layer. The foam density is affected by the chemistry of raw materials, the concentration of crosslinking agent and the blowing agent as well as the operating parameters during production process. In this study, the basic formulations of foams are composed of polyester polyol, MDI, amine catalyst, tin catalyst, silicone surfactant, and water. Cross-linking density of polyurethane was increased by using chain extenders. Also, the mechanical properties of polyurethane foam were improved by using the inorganic fillers (silica 1,2 and talc 1,2) having different $SiO_2$ contents and particle sizes. We investigated the properties of modulus, tensile strength, compressive strength and hardness of foams obtained by changing kind of inorganic filler and chain extender, and observed the distribution of inorganic filler as well as variation of cell size within the foams by electron microscopy.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.561-569
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• 2014

The purpose of this study was to determine the effects of using different amounts of potato puree (PP) (10 or 20%) and 10% bread crumbs (BC) as an extender and also control samples (C) with no added extender on chemical composition, energy values, cooking analyses, colour measurements, water holding capacity (WHC), penetration values, thiobarbituric acid value (TBA) and sensory analyses of meatballs. Meatball samples were cooked in a pre-heated $180^{\circ}C$ electric oven. Uncooked meatballs formulated with 20% PP had the highest moisture content. No significant differences were recorded for protein contents of uncooked samples. The highest cooking yield was found in samples extended with 10% BC. Increasing PP from 10% to 20% increased cooking yield of meatballs. 20% PP increased moisture and fat retention values and water holding capacity of meatballs. Meatballs with 10% BC had the lowest (the hardness in the texture) and meatballs with the 20% PP had the highest (the softness in the texture) penetration values. Formulating meatballs at a level of 20% resulted lower $L^*$ values. TBA values of control samples were higher than in PP added samples at the end of the storage period. Flavour scores for meatballs formulated with PP were higher than control and meatballs formulated with BC. Meatballs formulated with 10% PP had similar overall acceptability with meatballs added with 10% BC.

• Proceedings of the Korea Concrete Institute Conference
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• 2003.11a
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• pp.425-428
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• 2003

This study deals with the mechanical properties of polymethyl methacrylate(PMMA) mortars without crosslinking agent. Waste expanded polystyrene(EPS) is used as a multifunctional admixture such as a thickener, a extender, a shrinkage reducing agent, a assistant to polymerization. PMMA mortars are prepared with various EPS contents of binder and subjected to a dry and a dry/heat combined curing, and tested for working life, flexural and compressive strengths. From the test results, the working life of PMMA mortars without crosslinking agent is shortened with raising EPS content of binder. The flexural and compressive strengths of the PMMA Mortars are decreased somewhat with increase in the EPS content. PMMA mortars with good mechanical properties could be manufactured without any crosslinking agent and their properties would be controled by adjusting EPS content of binder.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.57 no.3
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• pp.226-232
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• 2012

Through the sampling four rice cultivars with differing amylose contents, the relationship between the structural and gelatinization properties of endosperm starches was analyzed. These rice varieties exhibited different chain length distribution ratio within the amylopectin cluster as well as varing amylose levels. The proportion of amylopectin short chains of in Goami cutlivars was higher than the other varieties, whereas the Goami 2 which shows amylose extender mutant properties in the endosperm showed the highest proportion of long chains. In X-ray diffraction analysis of rice starches, the Goami 2 variety displayed a B-type pattern whereas the other varieties were all A-type. Among the cultivars with high and normal rice starch levels, those with the higher amylose contents showed distinctly lower swelling. Goami 2 rice was found to have the highest onset and peak gelatinization temperature from the differential scanning calorimetry results. The four rice cultivars under analysis also showed different rates of hydrolysis by amyloglucosidase. These findings suggest that the composition and chemical structure of the starch content is a major determinant of both the gelatinization and functional properties of rice.

• Korean Journal of Soil Science and Fertilizer
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• v.47 no.5
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• pp.356-361
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• 2014

The coal fly ash (CFA) may be utilized as an extender for organic waste composting at the same time fully expected to solve all industrial waste disposal and sawdust tribe. The main objective in this study was to evaluate the effect of CFA addition as a bulking agent for swine manure composting. To determine the suitable addition rate of CFA as a bulking agent, 0, 10, 20 and 30% of saw dust were mixed with 30, 20, 10 and 0% of coal fly ash, respectively. Compost quality for swine manure composting was to evaluate temperature, pH, C/N ratio, and phytotoxicity as germination index. Stability of compost increased with increasing levels of CFA as bulking agent during swine manure composting due to the high alkaline materials including CFA. C to N ratio in treatment added CFA was higher than that of the control without CFA. After finishing composting, germination index of lettuce and cabbage in swine manure compost added 10% of CFA was similar to the control, all the heavy metal contents were far below the stipulated standard for organic farming. These results indicated tahr coal fly ash as bulking agents might be alternative materials to save saw dust and apply industrial products for swine manure composting.