• Applied Chemistry for Engineering
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• v.5 no.3
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• pp.466-477
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• 1994

PEG 600-diglycidyl ethers(PDE) were synthesized using $BF_3$ catalyst by the reaction of epichlorohydrin and PEG 600 which is known to have the hygroscopicity, softening property, and antistatic property. Water-soluble long chain polyamines(PDET) were synthesized by coreaction of PDE and triethylenetetramine which is high conductive aliphatic amine curing agent. To prevent the gelation of the PDET and increase the water-solution stability, water-soluble quaternary ammonium polyamines were synthesized by cationation of PDET with acetic acid. Antistatic agents PDET-2A, PDET-5A, PDET-6A, PDETA-2A and PDETA-4A were prepared by the mixing of PDET-2, PDET-5, PDET-6, PDETA-2 and PDETA-4 with water. Synthesized antistatic agents were treated on PET textiles with and without resin. Then surface electrical resistivity and half life characteristics value were tested. As the results there were no remarkable decreasing changes in antistatic abilities of the textiles treated with PDETA-2A and PDETA-4A after 50 times washing. So PDETA-2A and PDETA-4A were proved to be durable antistatic agents. Surface electrical resistivity of the textiles treated with PDETA-2A and PDETA-4A before washing were $1{\times}10^7{\Omega}$ and $2{\times}10^7{\Omega}$, respectively, and half life characteristics values were 0.8sec and 1.1sec, respectively. Therefore PDETA-2A and PDETA-4A were proved to be good antistatic agents.

• Journal of Sericultural and Entomological Science
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• v.30 no.1
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• pp.33-39
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• 1988

In the case of white cocoon, the fluorescence colors are classified as a yellowish fluorescence cocoon(Y.F.C.) and a violet fluorescence cocoon(V.F.C.) by exposing to ultra-violet ray. Accordingly, experiments were carried out to investigate the difference of sericin behaviors between Y.F.C. and V.F.C. by measuring the sericin solubility, surface tension and viscosity of the sericin solution. Also, the reelability of two different type of cocoons was investigated in the silk reeling process. The results were summarized as follows; 1. The sericin solubility of Y.F.C. shell is higher than that of V.F.C. shell with the dissolution temperature and time. It is shown that the sericin solubility curves of Y.F.c. and V.F.C. are similar in shape, but the difference of sericin solubility between Y.F.C. and V.F.C. is more significant at higher bath temperature. 2. The initial sericin dissolution curves of Y.F.C. and V.F.C. cocoon shell can be divided by four parts within the range of dissolving time from 5 minutes to 60 minutes. The initial dissolution velocity of Y.F.C. shell is faster than that of V.F.C. but the velocity difference is negligible after 30 minutes of dissolving time. 3. The gelation of V.F.C. sericin solution is faster than that of Y.F.C. at early stage(in the range of 15 minutes to 60 minutes). 4. In the silk reeling process, the reelability of Y.F.C. is better than that of V.F.C. with about 11%. This is mainly due to the higher sericin solubility in Y.F.C. followed by the fast dissolution velocity.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.29 no.5
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• pp.716-721
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• 1996

To bring out the functional properties of Agar-agar extracted with 0.01N $H_2SO_4$ from Gellidium amansii produced in Che-ju Udo and its fluid properties were investigated. The yield of agar from Gellidium amansii produced was $32.7\%$, the content ratio of agarose and agaropectin was 79 to 21, gelation ability was $0.19\%$ and jelly strength was $413.8\;dyne/cm^2$. Agar-agar solution showed the movement of non-Newtonian fluid and pseudoplastic property was emerged as its concentration go higher. The yield stresses in the range of $0.5\~5\%$ agar-agar solution were $0.09\~1.21\;dyne/cm^2\;at\;80^{\circ}C,\;0.12\~5.29\;dyne/cm^2\;at\;60^{\circ}C\;and\;4.84\~58.37\;dyne/cm^2\;at\;50^{\circ}C$.

• Korean Chemical Engineering Research
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• v.43 no.6
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• pp.740-744
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• 2005

Perovskite-type oxide $La_{1-x}Sr_xCo_{1-y}Fe_yO_{3-{\delta}}$ sols were prepared by sol-gel method using $La(NO_3)_3{\cdot}xH_2O$, $Sr(NO_3)_2$, $Co(NO_3)_2{\cdot}6H_2O$ and $Fe(NO_3)_3{\cdot}9H_2O$ as starting materials. The properties of the perovskite-type oxide sols were investigated by viscometer, FT-IR, TG-DTA and XRD. The prepared sols showed 1.16 cp in average viscosity, and a strong acidic condition of pH 0.5, irrespective of composition of the starting materials. The viscosity of sols at the same volume decreases, but the gelation time of sols, at which the sol viscosity increases rapidly, increases when increasing La concentration in composition of starting materials.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.338-344
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• 1989

This study was conducted to investigate the mechanism involved with gelation of soybean proteins, 7S and 11S. For the preparations of soybean gels, calsium coagulation and isoelectric point precipitation through the lactic acid fermentation were employed. The textural properties and microstructure of soybean curds were examined by Instron Universal Testing Machine and Scanning Electron Microscope(SEM), respectively. Soybean cheeses were also prepared from soyprotein curds. The characteristics of prepared soybean cheeses were studied by Instron and Sensory evaluation. Microstructure of soybean curds demonstrated by SEM differed markely, postulating that molecular interaction occured in the curds varied with type of protein and coagulative conditions. Textural parameter measured by Instron demonstrated that the curds and the cheeses made through lactic acid fermentation showed higher values in hardness, gumminess and chewiness than those coagulated with $CaCl_2$ 11S PRF could give the curds with higher values in hardness, cohesiveness, springiness, gumminess and chewiness than SPI and 7S PRF Sensory evaluation results showed that soybean cheese made from 11S PRF scored higher values in taste, chewiness, and hardness. However, panels preferred soybean cheese prepared from SPI in color, chewiness and brittleness.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.47-53
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• 1987

The physicochemical properties of kidney bean crude and refined starch were investigated. The results were as follows : Amylose content of refined starch was 77%. Blue values of crude and refined starch were 0.375 and 0.410, respectively. Ferricyanide numbers of crude and refined starch were 1.00 and 1.94, respectively, and alkalinumbers of crude and refined starch were 8.67 and 6.90, respectively. Amylose had molecular weight of 18067 and degree of polymerization was 112. Amylopectin had degree of branching of 3.7 per 100 glucose units and glucose units of 27 per segment of amylopectin. Water binding capacities of crude and refined starch were 202.1% and 169.4%, respectively. Both swelling powers of crude and refined starch were increased rapidly from $70^{\circ}C$ to $90^{\circ}C$ and their curves showed a single-stage pattern. The optical transmittance of 0.2% crude starch suspension was increased rapidly from $80^{\circ}C$ to $83^{\circ}C$ and that of 0.2% refined starch suspension was increased rapidly from $77^{\circ}C$ to $83^{\circ}C$. Brabender hot-paste viscosities of crude and refined starch at 6% and 8% concentation (solid basis) showed the similar amylogram patterns of c type with no peak vircosity.

• Applied Chemistry for Engineering
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• v.9 no.4
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• pp.542-547
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• 1998

Polyamine type polymer flocculants were synthesized and their characterization, viscosity and flocculation studies were conducted. In order to increase the molecular weight of polyamine flocculant which was prepared by polycondensation reaction from dimethylamine and epichlorohydrin, a small amount of 1,6-hexanediamine was employed. The incorporation of 1,6-hexanediamine up to 5.5 mole % replacing corresponding part of dimethylamine gave a branched type polyamine sample with increased intrinsic viscosity ([${\eta}$]=0.46 in 1 wt % aqueous NaCl solution). The amount of 1,6-hexanediamine above 5.5 mole %, however, resulted in gelation during polymerization. Utilizing raw water from Maegok potable water treatment plant, it was found that the addition of polyamine flocculant at a concentration of 1 mg/L level could reduce the amount of polyaluminum chloride (PAC) inorganic flocculant by half (15 mg/L). It was also observed that the incoporation of polyamine flocculant at 1 mg/L level was effective in the higher pH raw water, while PAC inorganic flocculating agent alone was not effective.

• Food Science of Animal Resources
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• v.32 no.3
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• pp.323-329
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• 2012

In order to investigate the rheological properties of myofibrillar protein (MP) mixed with tapioca starch (TS; 0, 1, and 2%) at various salt concentrations (0.1, 0.3, and 0.45 M), viscosity, gel strength, differential scanning calorimeter (DSC) and sodium dodecyl sulfate polyacrylamide gel electrophoresis (SDS-PAGE) were measured. Viscosity of MP increased with increasing salt concentrations (p<0.05), but not with the addition of TS. The addition of TS improved gel strength and cooking yield at all salt concentrations (p<0.05). DSC results demonstrated that the starting peak of TS gelation was observed at $55^{\circ}C$, however, no differences in peak were observed with various salt and TS levels (p>0.05). SDS-PAGE profile also showed no differences in protein bands for pork myofibrillar protein with various salt and TS levels. Based on the model study, pork model sausages with various levels of tapioca (0, 1, and 2%) and TG (1%) were manufactured. The pork model sausages with 2% TS increased pH and water holding capacity (p<0.05), while those with TGase (1%) increased most textural properties, regardless of the addition of TS. Thus, the combination of 1% TG with 2% TS improved the gel strength and water holding capacity in the meat products.

• Korean Journal of Food Science and Technology
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• v.35 no.5
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• pp.835-840
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• 2003

Micron-sized alginate microparticles were formed in the water pools of reverse micelles (RM) composed of hexane/aerosol OT(AOT)/water through the gelation process between sodium alginate and $CaCl_2$. The size of microparticles formed increased as Wo (the molar ratio of water to surfactant) increased from 5 to 10. The microparticles became aggregated at Wo of 15, and stable RM no longer existed at Wo of 20. The characteristics of microparticles prepared at Wo of 5 and 10 showed significant differences in area, maximum diameter, minimum diameter, mean diameter, and perimeter of microparticles (p<0.05). However, there was no difference in appearance and roundness between the microparticles These results indicate that the size of microparticles are affected by Wo, whereas the overall shape of microparticles are not substantially influenced within Wo values used for stable RM formation. The mean diameter of microparticles was about $2{\sim}2.5\;{\mu}m$ and much smaller $(70{\sim}1,000\;times)$ than the reported sue of alginate microparticles formed in an aqueous medium.

• Korean Journal of Food Science and Technology
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• v.30 no.3
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• pp.557-561
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• 1998

This study was conducted to investigate the functionality of soybean protein isolates extracted in acidic range (pH 2.0 and 3.0), neutral range (pH 7.0) and alkaline range (pH 10.0 and 12.0). The protein content of soybean protein isolates extracted at pH 3.0 was maximum (93.31%), but that of pH 7.0 was minimum (73.93%). The extraction yield of soybean protein isolates extracted at pH 3.0 was minimum (0.36%), but that of pH 12.0 was maximum (47.54%). The functionality (solubility, water absorption, oil absorption, foam capacity, foam stability, emulsion capacity and gelation) of soybean protein isolates was significantly influenced by pH of extraction medium. The soybean protein isolates extracted at pH 2.0 and 3.0 were more soluble at acidic ranges and those of pH 3.0 and 7.0 were more soluble at neutral ranges, but those of pH 2.0, 3.0, 7.0, 10.0 and 12.0 were more soluble at alkaline ranges than other ranges. The soybean protein isolates extracted at pH 2.0 and pH 12.0 gave greater water absorption, oil absorption and foam capacity than those extracted at pH 3.0, pH 7.0 and pH 10.0. And the emulsion capacity of soybean protein isolates was increased by the increase of extraction pH.