• Journal of Animal Science and Technology
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• v.51 no.6
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• pp.521-526
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• 2009

Irradiation of egg white increased foaming ability significantly. To investigate the protein modification by irradiation responsible for the increase of foaming ability, 3 major egg white proteins were purchased and mixed (7.7 g/L ovalbumin, 1.8 g/L ovotransferrin, 0.5 g/L lysozyme) as a model system and irradiated at 0, 2.5, and 5 kGy. The different protein expressions were evaluated using 2-D electrophoresis and it was found that ovotransferrin was cleaved by irradiation and molecular weight and isoelectric point were changed. In addition, many uncharacterized proteins were found and it indicated that irradiation modified proteins randomly but mainly fragmentation was observed. Therefore, it can be concluded that protein fragmentation of 3 major egg white proteins responsible for foaming ability may be the main reason for the improvement of foaming ability.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.434-439
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• 1993

To investigate the effects of neutral salts on the foaming properties of sodium caseinate, turbidity, surface tension, absolute viscosity, foaming ability and foam stability of the caseinate solutions(5%, w/v) with added NaF, $Na_2SO_4$, NaCl, $NaNO_3$, and NaSCN at concentrations of 0.1, 0.5, 1.0, 1.5 and 2.0 M were examined. NaCl and $NaNO_3$ improved the foaming ability compared to sodium caseinate without salt, and also $Na_2SO_4$ and NaF did the foaming ability at the concentrations of 0.1M and 0.5M, while NaSCN did not improve the foaming ability. For foaming ability optimal concentrations of the salts were 0.5, 1.5, and 1.0 M in $Na_2SO_4$, NaCl, and NaSCN, respectively. Additions of $Na_2SO_4$, NaF and $NaNO_3$ at 0.5 M concentrations improved the foam stability of sodium caseinate by 825%, 615%, and 53% compared to control, while those of NaSCN reduced foam stability.

• Journal of the Korean Ceramic Society
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• v.35 no.12
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• pp.1280-1285
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• 1998

Foaming method is presented the preparation of porous materials from high-concentrated kaolin silica and flyash slurries. The slurries were foamed dried and sintered respectively. The porosity of sintered ma-terials was about 70-75% Mean pore-size was the range of 70-150$\mu\textrm{m}$ and pore structure was continuous Sodium lauryl sulfate anionic surfactant was used as a foaming agent. The foaming ability and the froth sta-bility were increased with increasing the concentration of the foaming agent. But the size of the constituent bubble of froth after foaming process was not affected by the concentration of the foaming agent. These results showed that the mean pore-size of sintered materials was closely related to the froth stability which is related to the change of bubble-size during the drying process.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.12 no.1
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• pp.56-61
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• 2002

Porous clay ceramics was fabricated using the surfactant as a foaming agent in the secondary-clay produced at Young-Am area in Chun-Nam province. The concentration of surfactant in ceramic slurry was the key factor controlling the pore characteristics and physical properties of the porous ceramics. The more increase of the surfactant concentration increase the more foaming ability and the stability of foamed layer were improved, but the foaming ability was limited within 6.0 wt% of surfactant because the initial viscosity of the slurry increased with increasing the amounts of surfactant. The formed specimen were sintered at both $1150^{\circ}C$ and $1200^{\circ}C$, the porous ceramics showed 0.9 of specific gravity, 50% of water absorption, 45% of apparent porosity, 14% of shrinkage and 70 kg/$\textrm{cm}^2$ of compressive strength.

• Food Science and Biotechnology
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• v.15 no.3
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• pp.418-423
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• 2006

Egg white powders (EWPs) were produced after pH adjustment (PH 6-9) of fresh egg white, followed by spray-drying, and foaming and gelling properties of EWPs were examined. EWP produced after pH adjustment to 6.5 (EWP-6.5) resulted in significantly higher foaming ability and gel hardness than control and other pH-adjusted EWP. Significant increases in surface -SH content and surface hydrophobicity of EWP-6.5 coincided with improved foaming ability and gel hardness. Significantly higher consistency index for reconstituted EWP-6.5 indicates unfolding of egg white protein was substantially increased in EWP-6.5. Decreased a-helix content in EWP-6.5 was confirmed by circular dichroism spectral analysis. These results indicate pH adjustment prior to spray-drying leads to structural changes in egg white proteins, significantly affecting major functionalities of EWP.

• 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.21 no.2
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• pp.156-163
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• 2004

Low foaming scouring agents (LSSA) were prepared by blending of amine salt of dodecylbenzene sulfone, poly (PO-b-EO) glycol, Newpol PP-2000, MJU-100, ethylene glycol and organic solvent. As the results of several tests, LSSA-2 showed good scouring effect, penetrating ability and emulsifiability, and showed not much water pollution. The foaming power of LSSA-2 measured by Ross & Miles method was 11mm foam height immediately after foaming. And the foaming power of LSSA-2 measured by Ross & Clark method were less than 310mm foam height at $30^{\circ}C$, 17mm at $80^{\circ}C$. As a result, LSSA-2 was proved as a good foaming scouring agent.

• Korean Journal of Human Ecology
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• v.4 no.1
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• pp.62-67
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• 2001

Effects of irradiation on the physical and functional characteristics of egg whites were investigated. Fresh shell eggs were irradiated at 0, 0.5, 1.0, 2.0 and 3.0kGy. Egg whites were separated from eggs kept at 3$0^{\circ}C$ for 2hr. There was a considerable decrease in viscosity of egg whites with irradiation. Irradiation made egg whites darker and less greenish. The foaming properties including foaming ability and stability were examined. Irradiation led to increase in whipping power and decrease in drainage in an irradiation dose-dependent manner. These results showed that irradiated egg whites had good foaming ability and stability.

• Journal of Korean Society of Water and Wastewater
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• v.24 no.4
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• pp.369-376
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• 2010

The purpose of this study is to reprocess Waste-LCD(Liquid Crystal Display), to widely increase specific surface-area by foaming agent in the process of reprocessing and to use as a substrate of water treatment which is increased the ability of biological treatment, as well as to control non-point source pollutants produced by surface run off during rainfall with using this substrate, and to improve water quality of public watershed as developing substrate for water treatment to be able to purify second treated water which is exhausted at the wastewater treatment plant. The average removal efficiency of Waste-LCD that using the foaming technology was SS 71.2%, BOD 55.7%, COD 58.4%, T-N 29.5% and T-P was 50.3%. Almost Media, early stage showed low removal efficiency of SS and BOD. However, it became high when the microorganism adhered the Media. The variation of SS removal efficiency was high by inflow concentration of SS. The reason for the Media 4 showed high SS removal efficiency is that it has wide specific surface-area, and also it has a pore. All in all, it shows floating matter treatment ability not only inside but it also works outside of the substrate.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2007.11a
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• pp.27-30
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• 2007

Recently, use of light-weight panel is increasing in building. Styrofoam sandwich panel is inexpensive and it is excellent in insulation ability and constructability. But styrofoam of panel inside is low ignition point. Consequently, when panel is fired, it is occur in poisonous gas. On the other hand, light-weight foamed concrete is excellent in insulation ability, fire resistance due to inner pore. Properties of light-weight concrete is influenced by foaming agent type. Accordingly, this study investigate in insulation property of according to foaming agent type in order to using light-weight foamed concrete instead of styrofoam. As a results, Non-heating zone temperature of light-weight foamed concrete of using AP, FP are lower than light-weight foamed concrete of using AES. Light-weight foamed concrete of using AES, FP are satisfied with fire performance of two hours at foam ratio 50, 100. Light-weight foamed concrete of using AP is satisfied with fire performance of two hours at AP ratio 0.1, 0.15. Insulation property is better closed pore by made AP, FP than open pore by made AES.