• Journal of the Korean Applied Science and Technology
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• v.23 no.1
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• pp.37-44
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• 2006

Solvent-free low foaming scouring agents (LFSC) were prepared by blending of 2-ethylhexylaminoethyl sulfate (2-EHAS), POE(10) octadecylbenzyl- ammonium chloride (POBAC) and Sedlan FF-200 (FF-200). As the results of several tests, 2-EHAS/POBAC/FF-200/water (8g/12g/20g/60g) mixture (LFSC-5) showed good cleaning power, penetrating ability and stability to alkali, and gave less problem in water pollution. The foaming power of LFSC-5 measured by Ross and Miles method was 8mm foam height immediately after foaming, and that measured by Ross and Clark method was less than 300mm foam height at $30^{\circ}C$, and 18mm at $80^{\circ}C$. As a result, LFSC-5 proved a good low foaming scouring agent for fiber.

• Applied Chemistry for Engineering
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• v.4 no.2
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• pp.358-364
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• 1993

Low foaming scouring agents(SLFS) were prepared by blending of 2-ethylhexylaminoethyl sulfate, Na-dioctyl sulfosuccinate, Newpol PP-2000, MJU-100, ethylene glycol and organic solvent. As the results of several tests, SLFS-2 showed good scouring effect, penetrating ability, emulsifiability and anti-alkaline property, and showed not much water pollution. The foaming power of SLFS-2 measured by Ross & Mites method was 8mm foam height immediately after foaming. And the foaming power of SLFS-2 measured by Ross & Clark method were less than 300mm foam height at $30^{\circ}C$, and 15mm at $80^{\circ}C$. As a result, SLFS-2 was proved as a good low foaming scouring agent.

• Proceedings of the Korea Institute of Fire Science and Engineering Conference
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• 1997.11a
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• pp.582-589
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• 1997

Experiments were conducted to develop foaming agents by using SLES and DH-l09EX as raw material. PG (Propylene glycol) and BC (Butyl cellusolve) were adopted as subsidiary material. The undiluted foam solution was produced with these materials. This solution determined the expansion ratio, viscosity, drainage time and extinguishing ability of the final product. The results indicate that the expansion ratio is over 16 and drainage time is over one minute. The extinguishing ability for SLES system was succeeded in the unit of B-0.5.

• Elastomers and Composites
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• v.52 no.3
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• pp.211-215
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• 2017

Thermally expandable microspheres were used as post-treatment initiators of potassium persulfate, sodium bisulfite, and sodium sulfide in order to improve the foaming ability and whiteness when foaming a mixture of thermally expandable microsphers and poly(vinyl chloride). Potassium persulfate showed no significant influence on the foaming behavior, foam expansion, whiteness, and yellowing, whereas in the case of using sodium bisulfite. In particular, sodium bisulfite demonstrated the best efficiency with 2 wt% treatment. The thermally expandable microspheres prepared herein can provide excellent foamability and whiteness, and are expected to be applicable in various fields such as general coating and wallpaper.

• Journal of the Korean Ceramic Society
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• v.44 no.10
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• pp.574-579
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• 2007

Porous $Al_2O_3$ ceramics were prepared by the gelcasting foams method (a slurry foaming process) with acrylamide monomer. The foaming and gelation behavior was investigated with the parameters such as the type and concentration of surfactant, solid loading of slurry, and the concentrations of initiator and catalyst. Density, porosity, microstructure, and strength of the green and sintered samples were characterized. Of the four kinds of surfactants tested, Triton X-114 showed the highest foaming ability for the solid loading of 55-30 vol%. The gelation condition giving the idle time off min was found to set the foamed structure without significant bubble enlargement and liquid lamella thinning. The green samples were fairly strong and machinable and showed maximum strength of 2.4 MPa in diametral compression. The sintered samples showed densities of 10-36% theoretical (i.e. porosity 90-64%) with a highly interconnected network of spherical pores with sizes ranging from 30 to $600{\mu}m$. The pore size and connectivity increased but the cell strut thickness decreased with decreasing the solid loading. Flexural strength of 37.8-1.7 MPa was obtained for the sintered samples.

• 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.

• Journal of the Korean Applied Science and Technology
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• v.18 no.2
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• pp.95-102
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• 2001

Recently, there has been considerably interested in the development to new functional gemini type anionic surfactant, sodium bis-n-alkyl sulfonatosuccinate, had been synthesized through the addition reaction of sodium bisulfite to bis-n-alkyl maleate, in which water was azeotropically distilled by adding benzene to the reaction system, gave a good yield. All the surface activities including krafft point, surface tension, emulsion power and foaming were measure and cmc was evaluated in dilute solution. This results showed a lower ability in $27{\sim}30dyne/cm$ than single-chain surfactant with $32{\sim}35dyne/cm$ to surface tension. Also its cmc value much smaller in $(6.5{\sim}10){\times}10^{-4}mca{\ell}/{\ell}$ than single-chain surfactant with $(40{\sim}45){\times}10^{-4}mca{\ell}/{\ell}$ concentration. In foaming ability and foam stability of gemini surfactant had especially a good ability in approximately $100{\sim}150ml$, and in emulsing power they exhibited a good emulsing phase and stability, and Krafft points were $0{\sim}10^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.25 no.2
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• pp.109-117
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• 1993

To investigate the effects of sodium alginate, gum karaya and gum arabic on the foaming properties of sodium caseinate, surface tension, specific viscosity, turbidity, foaming ability and foam stability of the caseinate solution with added gums were examined. Surface tensions of the 5%(w/v) protein solutions containing gums at pH 7.0 and 8.0 were $43.7{\sim}44.7dyne/cm$ and $43.6{\sim}44.0 dyne/cm$, respectively. Specific viscosities of the solutions with 0.2 and 0.3% sodium alginates were 15.6 and 39.1 at pH 7.0 (control, 2.8), and 12.1 and 8.2 at pH 8.0 (control, 2.6), respectively. Turbidities were $69.5{\sim}74.0$ at pH 7.0 and $68.0{\sim}72.5$ at pH 8.0. The optimum conditions for foaming ability of the solutions were 0.1% conc. and 15 min whipping in addition of sodium alginates; 0.2% conc. and 20 min whipping in gum karaya; 0.1% conc. and 10 min whipping in gum arabic. For foam stability optimal concentrations were 0.3% in sodium alginate and gum karaya at pH 7.0 and 0.2% at pH 8.0. Addition of sodium alginates was most effective to increase foam stability of the solution, but was not effective to increase foaming ability. At same pH, surface tensions and turbidity of the solutions were related to foaming ability and specific viscosities were related to foam stability.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.991-996
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• 2004

Plastics are widely used in industry, because they are light, easily manufactured, and have high specific strength. And many researches to increase the strengths and to reduce the price are being conducted at now. One of these researches is concerning to additives. Foaming techniques are used to endow insulation properties, to improve specific strength, or reduce the material cost. Due to their unique properties, foamed plastics are applied to refrigerator, pipe, and insulators. Micro-cellular foaming is the latest foaming technique that was invented at 1980 in MIT. It is known that many tiny small cells are generated in the polymer matrices and micro-cellular foamed plastics show relatively high specific strength. We investigated the role of CaCO3 which is one of the most widely used additives in plastics industry as an additive for nucleation in view of cell morphology. CaCO3 used in this paper was treated to increase the dispersibility and to lower the density, so it has many pores at his body. Two experiments were conducted, in order to check the role of an additive for nucleation. One is compound-ability and the other one is role of nucleation agents.

• Korean journal of food and cookery science
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• v.20 no.4
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• pp.387-395
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• 2004

The effect of commercial Doenjangs (Korean soybean pastes) on sponge cake making was studied. When Doenjang was added to e99 foams at levels of 5, 10, 15 and 20%, there were no big differences in viscosity or stability of egg foams up to 15%, and thus in cake volume index, compared to those of control (without Doenjang). In the results of preference rank test, cake with 10% Doenjang was preferred to the other cakes. Therefore, it was decided that the addition of 10% Doenjang was suitable for sponge cake making. When seven commercial Doenjang products were used at 10%, there were differences in physical and sensory properties. The decreased viscosity of egg foams reduced their stability and so decreased the quality of the sponge cakes with low volume index and low texture scores. The use of Doenjangs improved the flavor of sponge cake and so countervailed the undesirable egg flavor. Especially, “C” Doenjang product, which increased the viscosity and stability of egg foams, produced good foaming ability and the highest physical and sensory quality, thus the higher overall acceptable scores than the control. It was probably due to its high amount of protein hydrolysate above 10-KDa. Consequently, the suitable amount of Doenjang was fixed at 10% and “C” Doenjang product was chosen as the best among the commercial products for sponge cake making.