• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
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• 2006.05a
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• pp.955-958
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• 2006

The purpose of this study is to find ways of recycling a great amount of gypsum as by-product from the manufacture of phosphate fertilizer. For the purpose, this researcher investigated physical properties of light weight Porous material using waste gypsum and a foaming agent, Sodium n-dodecyl Sulfate to utilize it as a interior material of construction. To determine such properties, the study examined pore size distribution and pore rate in accordance with contents of Sodium n-dodecyl Sulfate added. Then expanded vermiculite as light-weight aggregate was also added, when pore size distribution, pore rate and sound absorption rate were surveyed and measured.

• Proceedings of the Korea Concrete Institute Conference
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• 1996.10a
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• pp.253-259
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• 1996

The purpose of this study is to investigate the fundamental properties of polyurethan concrete. Polyurethane must be expanded by means of a blowing agent during polymerization. Chemical blowing is caused by the reaction water with isocyanate. Binder system for polyurethane concrete is based on polyol and isocyanate with catalyst, surfactant, and methyl chloride. Polyurethane concretes are prepared with various grading of aggregate, and tested for compressive, flexural strengths, flow test, foaming multiple proportion, working life, condition of surface, distirbution of aggregate. From the test results, the foaming of polyurethane concretes are affceted by amount and grading of aggregate. Workability increases with raising amount of methy chloride and working life reduced according to amount of catalyst. The mix proportion of B with methyl chloride of 1% and catalyst of 0.1g for polyurethane concrete is recommended in consideration of strengths, condition of surface and balance between cost and performance.

• 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.

• Transactions of Materials Processing
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• v.12 no.6
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• pp.588-596
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• 2003

The relationships between evolution of microstructure and mechanical properties of porous Al-3Si-2Mg-2Cu alloy after the foaming and various heat treating were investigated. The foamed alloy having various densities were manufactured by powder compact foaming and heat treated. Then compression test was performed with deformation rate of 0.5/s. The ultimate compression strength was not changed after solution heat treatment but the flow curve after ultimate strength showed very smooth and uniform plateau region. This change of flow curve means that the deformation mechanism is altered from brittle fracture to ductile deformation and the energy absorption property of Al foam is dramatically improved. The improvement of energy absorption without any detriment of mechanical properties is due to that the very brittle precipitation like Al-Cu and Al-Mg was uniformly dissolved in Al matrix after solution heat treatment. And various mechanical properties of Al alloy porous material were improved by 40% with aging of $200^{\circ}C$ and 50min. These improvements are ascribe to the various fine precipitates like $\Omega$ and $\theta$'.

• Korean Journal of Plant Resources
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• v.11 no.3
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• pp.272-278
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• 1998

This study was carried out to investigate the functional properties such as nitrogen solubility, emulsifying property , foaming capapcity , water and oil absorption of Camellia (Camellia japonica .) seed protein isolate in condition of distilled water and 0.5M NaCl solution at pH 2.0∼10.0. Nitrogen solubility of Camellia protein isolate in distilled water showed the minimum value at pH 4.0 and increased at pH lower or higher than the isoelectric point(pH 4.0). It was 90.0 %at pH 10.0 Nitrogen solubility of 0.5M NaCl solution showed a similar pattern with that of distrille dwater but was higher than that of distilled water except pH 2.0 and pH 10.0. Emulsifying activity of Camellia seed protein islate showed the minimum value at pH 4.0, but was higher at ether value of pH. Emulsifying stability of protein isolate was stable by heat treatment for 30min, at 80℃ and increased in 0.5M NaCl solution more than that of distille dwater. Foaming capacity of Camellia seed protein isolate in distill3ed water showed the minimum value near the isoelectric point, While it changed little at other values of pH. Foaming stability slowly decreased as, but didn't make a significant difference as time was delayed . Oil absorption was 1.4ml per a sample of 1g and water absorption was 0.9ml per a sample of 1g. The former was higher than the latter . The content of total amino acid of Camellia protein isolate was 43.67% and the major total amino acid of Camellia protein isolate was 43.67% and the major total amino acid was in the order of glutamic acid , arginine, aspartic acid, and leucine.

• Korean Journal of Agricultural Science
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• v.10 no.2
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• pp.310-323
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• 1983

To study the effect of foaming agent on the production and property of light weight concrete, the tests of compressive, tensile, bending strengths and absorption rates of mortar were done under the different mixing ratio with J, A and D foaming agents. The results obtained were summarized as follows : 1. The strengths were decreased in richer mixing ratio and more addition of foaming agent. The decrease of strengths was the greatest at the level of 0.75% of foaming agent. The decreasing rate of strengths was in order of J, A and D foaming agent. 2. At the mixing ratio of 1:1, ${\sigma}_{28}$ and 0.75% of foaming agent, the compressive strength was decreased up to 34.9% by D, 47.8% by A and 86.8% by J foaming agent, respectively, the tensile strength was decreased up to 14.8% by D, 20.2% by A and 77.9% by J foaming agent, respectively, bending strength was decreased up to 19.9% by D, 35.0% by A and 79.1% by J foaming agent, respectively. The decrease of compressive strength was more severe than that of tensile and bending strengths. 3. The absorption rates were increased in poorer mixing ratio and more addition of foaming agent. The absorption rate was significantly higher at the early stage of immersed water. The absorption rate was in order of J, A and D foaming agent. 4. The decrease of strengths was inevitable in cement-mortar with foaming agent, but the cement mortar with foaming agent has such the properties of the light-weight, lnsulation, Keeping-warmth, sound proof and fire-proof that if could be utilized to the constructions which need low strengths.

• Polymer(Korea)
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• v.37 no.4
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• pp.494-499
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• 2013

Modified polypropylene (m-PP) was fabricated by furfuryl sulphide (FS) as branching agent and m-PP/nano-filler composites were prepared with silicate and multi-walled carbon nanotube (MWCNT), using a twin screw extruder. The chemical structures and thermal properties of the m-PP were investigated by FTIR and DSC. The chemical structure of the m-PP was confirmed by the existence of =C-H stretching peak of the branching agent at 3100 $cm^{-1}$. There was no district change in melting temperature in case of m-PP, but a certain increase in crystallization temperature was notified and the increase was in the range of $10-20^{\circ}C$. The rheological properties, filler dispersion and foaming behaviors of the m-PP/nano-filler composites were investigated by dynamic rheometer, X-ray diffractometer (XRD) and scanning/transmission electron microscope (SEM/TEM). m-PP/nano-filler composites showed a high complex viscosity at a low frequency, an increase in melt elasticity, and a high shear thinning effect. Compared to pure PP, m-PP and m-PP/nano-filler composites were sufficient to enhance the foaming behavior.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Journal of Korea Foundry Society
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• v.31 no.3
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• pp.145-151
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• 2011

Metallic foam has been known as a functional material which can be used for absorption properties of energy and sound. The unique characteristics of Al foam of mechanical, acoustic, thermal properties depend on density, cell size distribution and cell size, and these characteristics expected to apply industry field. Al-Zn-Mg-Cu alloy foams was fabricated by following process; firstly melting the Al alloy, thickening process of addition of Ca granule to increased of viscosity, foaming process of addition of titanium hydride powder to make the pores, holding in the furnace to form of cooling down to the room temperature. Metal foams with various porosity level were manufactured by change the foaming temperature. Compressive strength of the Al alloy foams was 2 times higher at 88% porosity and 1.2 times higher at 92% porosity than pure Al foams. It's sound and vibration absorption coefficient were higher than pure Al foams and with increasing porosity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.1
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• pp.46-50
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• 1998

This study was peformed to improve extraction of insoluble proteins and to evaluate funtional properties of abolished proteins by the phytase produced by Asporgillus sp. The optimum pH, temperature, treatment time and unit of the enzyme for extraction of protein were pH 4.0~5.0, $50^{\circ}C$, 8~10 hrs and 120 units. The foaming capacity and foaming stability of sesame meal protein after enzyme treatment were virtually unchanged as compared to control. The emulsion capacity and emulsion stability of sesame meal protein was higher than control. Oil absorption as well as water absorption capacities of sesame meal protein were higher than control.