• 대한기계학회논문집A
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• 제24권4호
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• pp.824-829
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• 2000

The industries use polymer materials for many purposes because they have many merits. But these materials' costs take up too much proportion in overall cost of products that use these materials as their major material. So it is very economical for polymer industries to reduce these costs. Microcellular foaming process appeared in 1980's to solve this problem and it proved to be quite successful. This process uses inert gases such as CO2, N2. As these gases are dissolved into polymer matrices. many properties are changed. Glass transition temperature is one of these properties. DSC, DMA are devices that measures this temperature, but these are not sufficient to measure the temperature of polymer containing gas. In this paper, we devised a new tester that uses magnetism. We used this device to acquire data of the change of glass transition temperature and made Cha-Yoon model that can predict the change of glass transition temperature. Using this model, the change of this temperature can be estimated as a function of weight gain of gas. Cha-Yoon model proved that Chow's model is inappropriate to predict the change of glass transition temperature of polymer matrices containing gas.

• Food Science and Biotechnology
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• 제16권5호
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• pp.836-842
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• 2007

In this study, we investigated the effects of heating ($80^{\circ}C$, 30 min) on the physicochemical and functional attributes of acid (cottage) and sweet (Edam and Cheddar) whey powders. The water holding capacity (WHC) of the whey powders was not affected by heating or pH value. The heated Cheddar whey powder had a significantly lower (p<0.05) WHC than that of the other wheys. Heating detrimentally impacted the emulsifying and foaming properties, On the other hand, heating significantly enhanced the heat stabilities (HS) of all powders, This was best demonstrated at the acidic pH values of 3.0 and 4.5, where the HS increased by 57 and 53, 181 and 167, and 31 and 48%, for the cottage, Edam, and Cheddar, respectively. Overall, this data provides useful insights into the manufacture of pasteurization and retort-stable whey powders.

• 한국농공학회지
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• 제36권4호
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• pp.48-55
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• 1994

This study was performed to evaluate the engineering properties of the lightweight concrete using surlightweight aggregate foaming agent and high performance agent. The following conclusions were drawn. 1. The unit weight of type A, B and C concrete was 0.912t/m$^3$, 1.592t/m$^3$ and 1.070t/m$^3$, respectively. Specially, the unit weight of type A concrete was decreased 42% than that of the type B concrete. 2. The highest engineering property was measured in the lightweight concrete using high performance agent Also, the ratio of tensile and bending strength to compresive streng-th of the lightweight concrete was higher than that of the normal cement concrete. 3. The dynamic modulus of elasticity of the lightweight concrete was in the range of 2.86 x 10 5~9.86 x 10 5 kg/cm$^2$ which was approximately 300% than that of the normal cement concrete. 4. The ultrasonic pulse velocity of the lightweight concrete was in the range 2047~3394 n/sec, which was smaller than that of the normal cement concrete.

• KIEAE Journal
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• 제14권4호
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• pp.133-138
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• 2014

The present study was carried out to assess the basic material properties and thermal behavior of light-weight foamed concrete panel mixed with PCM (Phase Changing Material). To do so, this study fabricated light-weight foamed concrete (1.0kg/m3) in pre-foaming method and mixed it with PCM micro capsule of 1-dodecanol and melamine to examine its physical and thermal properties. The results confirmed strength reinforcement effect by proper replacement ratio of fly-ash, which is an industrial by-product, and PCM. In addition, it found out that PCM-mixed light-weight foamed concrete had time delay and temperature reduction effect within the range of PCM phase transition according to the rise of outdoor temperature. It was also observed that the insulation performance of PCM-mixed light-weight foamed concrete was more dependent upon thickness than PCM replacement ratio.

• Asian-Australasian Journal of Animal Sciences
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• 제13권12호
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• pp.1770-1774
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• 2000

Extended use of porcine blood in food ingredients depends on the decolorization of red blood cell concentrates and the modification of its functional properties. The purpose of this study is to compare the relative effect of cation ion exchanger for decolorization of porcine red blood globin. The globin extract is freeze-dried for determination of various functional properties, such as solubility, emulsion capability and foaming ability. Since the isoelectric point of blood globin is located at pH 6.8, which is the neutral pH ranges (6-8), so its functionalities are inferior around these pHs. This weakness has been the main reason, which limit the extended use of blood globin in food industry. Acetylation and succinylation of blood globin can be an alternative way to improve its functionalities. These results may provide new information to understand the decolorization mode by cation ion exchanger for the blood globin. With chemical, the functionalities of blood globin could be obviously improved. The above findings could enable food industry to extend the use of blood globin as a food ingredient.

• 한국응용과학기술학회지
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• 제14권1호
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• pp.109-115
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• 1997

Fluorescent anionic oligo surfactants were synthesized by the condensing products of long chain alkylvinylether-maleic anhydride cooligomers and resorcinol including dye structures. Their various surface activities and dispersing action were studied on the aqueous solution. These oligo surfactants exhibited a remarkable surface tension lowering property, lower foaming and a large dispersing action for the particles of ${\alpha}-copper$ phthalocyanine blue. Further it was ascertained that the binding of oligo surfactant onto the pigment surface caused the deviation towards lower wavelengths at the maximum fluorescent intensity as compared with aqueous oligo surfactant solutions, These surface active properties of the oligo surfactants may be attributed to rigid and hydrophobic structure of dye groups, besides surface-active groups of alkylether groups and carboxylic group of the anionic oligo surfactants.

• 한국재료학회지
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• 제18권6호
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• pp.289-293
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• 2008

Porous HAp with three-dimensional network channels was prepared in a polymer foam process using a in-situ formation. HAp/polyol with various HAp solid contents was formed with an addition of isocyanate. Under all conditions, the obtained porous HAp had pore sizes ranging $50\;{\mu}m$ to $250\;{\mu}m$. The influence of the HAp content on the physical and mechanical properties of porous HAp scaffolds was investigated. As the solid content increased, the porosity of the porous HAp decreased from 79.3% to 77.9%. On the other hand, the compressive strength of the porous HAp increased from 0.7 MPa to 3.7 MPa. With a HAp solid content of 15 g, the obtained porous HAp had physical properties that were more suitable for scaffolds compared to other conditions.

• 동아시아식생활학회지
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• 제18권1호
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• pp.1-8
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• 2008

In this study the rheological properties of Jeung-pyun prepared with soybean protein isolate (SPI) were investigated. SPI Jeung-pyun samples were manufactured with 3% whole protein, 7S protein, or 11S protein (w/w). In terms of moisture content the Jeung-pyun samples prepared with soybean flour had greater moisture contents than the control group. With the addition of SPI water binding capacity solubility and swelling power increased. Dough pH decreased during the fermentation, but increased after steaming and the SPI Jeung-pyun samples presented higher pH levels han the control group. Foaming ability was significantly strong in the 7S, 11S and whole protein groups. The surface structures of the 7S, 11S and whole protein Jeung-pyun samples displayed small uniform pores when examined by SEM. Overall, the results suggest that SPI can contribute to quality improvements in Jeung-pyun through effects on dough fermentation.

• 한국세라믹학회지
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• 제55권1호
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• pp.61-66
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• 2018

In this study, fabrication method of inorganic insulation were studied to reduce $CO_2$ from buildings. Main materials for inorganic insulation were used cement, blast furnace slag and aluminum powder as foaming agent. Mixing ratio of cement and slag was controlled and physical properties of inorganic insulation were analyzed. When inorganic insulation was fabricated using cement and slag, expanded slurries were not sunken and hardened normally. Pore size was 0.5 - 2 mm; mean pore size was about 1mm in inorganic insulation. Compressive strength of inorganic insulation increased with curing time and increased slightly with cement fineness. However, specific gravity decreased slightly with curing time; this phenomenon was caused by evaporation of adsorptive water. When inorganic insulation was dried at $60^{\circ}C$, compressive strength was higher than that of undried insulation. The highest compressive strength was found with a mixture of cement (50%) and slag (30%) in inorganic insulation. Compressive strength was 0.32 MPa, thermal conductivity was 0.043 W/mK and specific gravity was $0.12g/cm^3$.

• 한국식품과학회지
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• 제19권5호
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• pp.409-413
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• 1987

생돈피를 원료로 하여 제조한 미세결정성 콜라겐의 기능적성질을 측정하였다. 미세결정성 콜라겐겔은 딕소트로픽 유체였으며 pH 3.5에서 최대의 점도를 보였다. 점도는 겔 농도가 증가할수록 비선형으로 증가하였으며 온도가 증가할수록 감소하였고 온동의 영향은 pH 4.5이하에서 더 컸다. 거품형성용량은 젤라틴과 비슷하였으나 난백보다는 좋았다. 그러나 거품안정성은 난백에 비해 떨어졌다. 유화용량은 돈육에 비해 열등하였다. 물리화학적 분석치는 우피의 진피층을 원료로 한 의약용 미세결정성 콜라겐의 것과 약간 달랐다.