• Fashion & Textile Research Journal
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• v.14 no.4
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• pp.677-683
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• 2012

1-octanethiol and vinyl acetate telomers ($R_8S$-nVAc) were synthesized and hydrolyzed with sodium hydroxide subsequently, 1.2-epoxyhexane was then introduced to the telomers. In addition, we prepared cotelomers of multi-alkylated nonionic surfactants with a molecular structure of xRnMA-yVA (x; hydrophobic group, y; hydrophilic group, MA; methacrylic ester, VA; vinyl alcohol, R; and alkyl group) and cross-linked with sodium tetraborate decahydrate. Their active surface properties were investigated by several techniques such as surface tension, foaming property, and emulsification power measurements. The surface tension of $R_8S$-8.8VA decreased without the introduction of 1.2-Epoxy hexane, and the degree of emulsification and foaming abilities of $R_8S$-8.8VA increased without the introduction of 1.2-Epoxy hexane. However, the differences were insignificant. The epoxy groups were attached to a $R_8S$-8.8VA cotelomer with a limited variation of the active surface properties. The surface tension of $1.1R_6MA$-8.8VA decreased after cross-linking subsequently, the degree of emulsification and foaming abilities of $1.1R_6MA$-8.8VA increased after cross-linking. However, there was no clear difference between them. The B-O bonds were attached to a $1.1R_6MA$-8.8VA cotelomer with a limited variation of the active surface properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• Journal of the Korean Applied Science and Technology
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• v.32 no.1
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• pp.72-77
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• 2015

In this study, anti-foaming agents of a fatty acid methyl esters was synthesized and confirmed by FT-IR and $^1H-NMR$ spectroscopy. Synthesized material of characteristic of -C=O group having a $1740cm^{-1}$ and -C-O group $1175cm^{-1}$ peak by using FT-IR, and it was confirmed that k. Surface tensions were measured by surface tensiometer CBVP-43. Their surface tension values was 17.7 to 21 dyne/cm. Anti-foaming abilities in the SLS solution was measured through the Ross-Miles method. Performance of the 4 type of anti-foaming agent was determined and the best anti-foaming agent was prepared using stearic acid methyl.

• Applied Biological Chemistry
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• v.37 no.4
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• pp.259-265
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• 1994

To investigate the effects of protein concentration, heat treatment and pH on the foaming properties of sodium caseinate, surface tension, apparent viscosity, turbidity, foaming ability and foam stability at 1.0, 3.0, 5.0, 7.0 and 10.0% (W/V), at 55 and $65^{\circ}C$ and at pH 6.0, 7.0 and 8.0 were examined. The conditions of protein concentrations for the foaming abilities were $3.0{\sim}7.0%$ (W/V). Foam stabilities of heated sodium caseinates were worse than those of unheated sodium caseinates (control) at pH6.0 and 7.0 (p<0.05), while the heated one were better than the unheated at pH 8.0, 10.0% concentrations (p<0.05). Also foam stabilities of sodium caseinate at pH 6.0 were higher than those at pH 7.0 and 8.0. Foaming ability and foam stability were inconsistently effected by changing protein concentration, heat treatment and pH.

• Advances in materials Research
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• v.3 no.4
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• pp.183-197
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• 2014

Copolymers of gelatin and poly (vinyl alcohol), (PVA) grafted by acrylic acid (AAc) with excellent water absorption and retention abilities under neutral conditions were successfully synthesized using $^{60}Co$ gamma radiations in presence of ammonium persulphate (APS), as water soluble initiator and sodium bicarbonate ($NaHCO_3$) as foaming agent. The optimum synthesis conditions pertaining to maximum swelling percentage were evaluated as a function of gelatin/PVA ratio, amount of water, concentration of APS, $NaHCO_3$, monomer concentration and total irradiation dose. Maximum percent swelling (1694.59%) of the copolymer, gelatin-co-PVA, was obtained at optimum $[APS]=2.92{\times}10^{-1}mol/L$, $[NaHCO_3]=7.94{\times}10^{-2}mol/L$ and 1.5 mL of water at total dose of 31.104 kGy while in case of grafted copolymer, (gelatin-co-PVA)-g-poly(AAc), maximum percent swelling (560.86%) was obtained using $8.014{\times}10^{-1}mol/L$ of AAc in 9 mL water with 31.104 kGy preirradiation dose. The pristine and grafted copolymers were characterized by Fourier Transform Infrared Spectroscopy (FTIR), Scanning electron Microscopy (SEM), Thermal gravimetric analysis (TGA) and X-Ray Diffraction (XRD) methods. The copolymers loaded with an antiseptic, Povidone, were used as wound dressing materials for wounded gastrocnemius muscle of mice and the results exhibit that (gelatin-co-PVA)-g-poly (AAc) copolymer is a potent wound dressing material as compared to the copolymer.