• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.482-491
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• 1992

Experiments were conducted to elucidate the effects of pH change and sodium alginate, gum karaya and gum arabic on the foaming properties of soy protein isolate (SPI). The surface tensions of SPI solution (5%) adding to gums at pH 4.0 and 5.0, near the isoelectric point (pH 4.5) were higher than those at pH 7.0 and 8.0. Specific viscosity of the solutions adding to gums (0.1, 0.2 and 0.3%) at pH 7.0 and 8.0 were $3.6{\sim}51.8$ and $4.0{\sim}51.2$, respectively. In cases of addition of sodium alginates specific viscosity were predominantly increased, while those of gum arabic did not almost increase. Addition of gums reduced the overrun, but it stabilized the foams, especially those of sodium alginates (0.2%) increased the foam stability at pH 5.0, 7.0 and 8.0 by 57, 413 and 315%, respectively. Foaming ability, foam stability and heat stability of the foam were significantly (p<0.05) affected by changing pH. There was a tendency to increase the foaming ability according to the decrease of surface tension. Specific viscosity was also important in foam stability and heat stability.

• Journal of the Korea Institute of Building Construction
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• v.9 no.5
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• pp.63-70
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• 2009

This study is part of an ongoing research project on the development of a sound-absorbing lightweight foamed concrete manufactured by a hydro-thermal reaction between silica and calcium. As the silica source, pulverized bottom ash was used, and as several cementitious powders of ordinary portland cement, alumina cement and calcium hydroxide were used. Manufacture of foamed concrete was accomplished using the pre-foaming method to make a continuous pore system, which is the method of making the foam by using a foaming agent, then making the slurry by mixing the foam, water, and powders. The experiment factors are W/B, foam agent dilution ratio, and foam ratio, and test items are compressive strength, dry density, void ratio, and absorption rate, as evaluated by NRC. The experiment results showed that the sound absorption of lightweight foamed concrete satisfied NRC requirements for the absorbing materials in most of the experiments. It is thus concluded that foam ratio was the most dominant factor, and significantly affected all properties of lightweight foamed concrete in this study. W/B rarely affected total void ratio and continuous void ratio as well as compressive strength, and dry density and foam agent dilution ratio also had little effect onalmost all properties. The analysis of the correlation between NRC, absorption time, continuous void ratio, and absorption time showed that the interrelationship of the continuous void ratio was high.

• Korean Journal of Food Science and Technology
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• v.38 no.4
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• pp.483-487
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• 2006

In this study we investigated the effect of soybean germination on protein solubility, water and oil absorption and foaming and emulsion Properties. The soybeans were at germinated at $20^{\circ}C$ for 12 and 24 hr and then ground fine enough to Pass through a 60 mesh sieve. The germinated whole soy flour (GWSF) was relatively low in oil absorption capacity and protein solubility at pH 2 and 10 and high in water absorption capacity compared to ungerminated soy flour. Relatively low foaming capacities were measured for GWSF at pH 2 and 12 while the stabilities of GWSF were higher than that of ungerminated soy flour at pH 2-12 and setting time of 30-120 min. Emulsion capacity and stability were improved by germination at pH 10-12.

• Korean Journal of Food Science and Technology
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• v.41 no.2
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• pp.167-172
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• 2009

The principal objective of this study was to determine the optimum manufacturing conditions of egg white with high foaming property for the production of angel food cakes. The egg whites were desugarized and powdered at predetermined pHs and drying temperatures. The physicochemical properties of the produced cakes were measured and sensory evaluations were conducted on a 9-point scale. The volume and textural properties of cakes produced from spray-dried egg whites did not differ from those of the cakes prepared from the control egg whites. The pH of batter and the specific gravity of foam and batter with egg white powder at pH 6.74/66.5$^{\circ}C$ did not differ from those of the control, whereas the one prepared with commercial powder lost the characteristics of cake to a significant degree. The overall acceptance scores of egg white powder of pH 6.74/66.5$^{\circ}C$ and commercial powder were 6.25 and 2.33 as compared to the control (6.42). These results indicate that the egg white powder that was desugarized, pH-adjusted to 6.74, and dried at 66.5$^{\circ}C$ might be utilized to prepare angel food cakes with the desirable physicochemical and sensory attributes.

• Applied Chemistry for Engineering
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• v.9 no.4
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• pp.565-568
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• 1998

Amphipathic compounds (bis-sulfonate Gemini type) with double or triple long chain alkyl groups were prepared by the reaction of N-(long chain acyl)diethanolamine diglycidyl ethers with fatty alcohols, followed by the reaction with propanesultone. All these new Gemini type surfactants were soluble in water and showed much better micelle forming ability and lowering surface tension than sodium dodecyl sulfonate with one sulfonate group. cmc and ${\Upsilon}$ cmc values of the triple-chain compounds were still much smaller than those of the corresponding double-chain compounds with two common alkyl groups. The efficiency of adsorption at the water/air interface ($pC_{20}$) of these surfactants was very high. Their foaming properties, wetting ability toward a felt chip, and lime-soap dispersing requirement (LSDR) were measured. Their initial foaming properties were high but showed good low foam stability, wettability and LSDR.

• Clean Technology
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• v.11 no.4
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• pp.195-204
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• 2005

A new condensation process for manufacturing N-acyl taurates which generates less pollutant and produces more than 60 % yield in comparison with the conventional process has been developed in this work. Its optimum process conditions are at $210{\sim}230^{\circ}C$ of reaction temperature and 6 ~ 9 hour of reaction time when Parasol 123 of petroleum refired oil is employed as process solvent and mixed catalysts of sulfonic acid and phosphoric acid are utilized as process catalyst. And the qualities of N-acyl taurates produced by this new process are similar to or better than those of imported product judging from their acid value, amine value and color. Thus, it can be said that the newly developed process for manufacturing N-acyl taurates in this work is better than the conventional process. The physical properties of N-acyl taurates produced in this work such as surface tension, foaming power, foaming stability, hard water stability, and emulsifying power etc. were compared with those of commercially available anionic surfactants. And the experimental results show that N-acyl taurates shows good physical properties and that they can be alternative to conventional anionic surfactants.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.4
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• pp.304-310
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• 2018

The aim of the research is to provide possibility of quality controlling by rheological properties for lightweight foamed concrete. The lightweight foamed concrete achieves its low density by containing air bubbles (foam) produced during the mixing process. Therefore, containing foamed volume during setting period is critical for the securing the performance as an insulating material. In this research, regarding foam collapse during the setting period, rheolgocial properties of fresh state lightweight foamed concrete were assessed to get its relationship with volume stability, or foam stability. For the experiment regarding foaming factors including mixing time, mix design of contents for materials, rheological properties of fresh state lightweight foamed concrete were tested with its density and settling depth. Based on the settling depth with various factors, relationship with rheological properties was analyzed, and especially, close relationship of plastic viscosity and settling depth was found. Therefore, from the results of this research, it is considered to contribute on suggesting a new approach of quality controlling for lightweight foamed concrete using rheological test method.

• Journal of Fashion Business
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• v.11 no.4
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• pp.92-100
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• 2007

The most emphasized materials in the modern fashion are the elastic materials with the advent of sportswear. In the area of elastic materials, the technology of foaming plastics became main research area. As novel materials, latex and neoprene based fabrics are emerging for the elastic material, among those elastic material staged by renowned fashion designers. We searched those works through literature and pictures, and examined the physical properties. Neoprene composite with filament knit fabrics are excellent in strength and water-proof. Latex fabrics gave smooth feel and elastic feel. These may be adequate for aesthetic textile material. Based on these characteristics, these techno-texitiles will find broad applications in the fashionable materials.

• Transactions of the Korean Society of Machine Tool Engineers
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• v.15 no.1
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• pp.113-118
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• 2006

In this work, we observed the changes in mass difference according to Al-foam's amount of Ca contents which depends on the viscosity control of fusion, quality of foamed addition, mixing, temperature tests. These are crucial influencing factors in determining foam-metal's size in the manufacturing process. In order to obtain the specimen, we changed the specific gravity from 0.2 to 0.3 for the study of the light weight, and obtained the optimal values of specific gravity, and then showed the mechanical characteristics of ultra-lightweight metal according to the changing mass. The optimal conditions for aluminum foam is when the addition of Ca content in $1.5wt\%~2.0wt\%$

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.41 no.5
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• pp.44-49
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• 2009

Old newspaper was deinked using commercial cellulolytic enzymes and a surfactant complex at low alkalinity. The properties of the deinked pulp(DIP) were evaluated and the suspended solids content, cationic demand, turbidity, and chemical oxygen demand(COD) of the process water were measured. The results can summarized as follows, 1. The brightness and yield of the DIP were improved using enzymatic surfactant complex deinking. 2. The amount of foaming during deinking with the enzyme surfactant complex was higher than that with synthetic surfactant deinking. However, it was not sufficient to cause process problem. 3. The pH and turbidity of the white water from deinking with the enzyme surfactant complex were similar to those of the white water from surfactant deinking. 4. The suspended solids content, cationic demand, and COD of the white water from deinking with the enzyme surfactant complex were improved compared to those of the white water from surfactant deinking.