• Clean Technology
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• v.12 no.1
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• pp.45-51
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• 2006

Colloidal Liquid Aphrons(CLAs) were prepared from different solvents such as nonpolar hydrocarbons, alcohols, and amines. Water-soluble surfactant and oil-soluble surfactant were used in this study. The effect of PVR (phase volume ratio) and concentration of extractant on the stability of CLA was investigated. The stability of CLA was affected by PVR. As PVR was increased, the stability of CLA was decreased.

• Applied Chemistry for Engineering
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• v.22 no.4
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• pp.416-422
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• 2011

In this study, the effect of cosurfactant on the phase equilibrium and dynamic behavior was studied in systems containing NP7 nonionic surfactant solutions and nonpolar hydrocarbon oils. All cosurfactants used during this study such as n-pentanol, n-octanol and n-decanol acted as a hydrophobic additive and thus promoted the transition from an oil in water (O/W) microemulsion (${\mu}E$) in equilibrium with an excess oil phase to a three-phase region containing excess water, excess oil, and a middle-phase microemulsion and further to a water in oil (W/O) ${\mu}E$ in equilibrium with the excess water phase. The transition temperature was found to decrease with both increases in the chain length and amount of addition of a cosurfactant. Dynamic behavior studies under O/W ${\mu}E$ conditions showed that an oil drop size decreased with time due to the solubilization into micelles. On the other hand, both the spontaneous emulsification of water into the oil phase and the expansion of oil drop were observed under W/O ${\mu}E$ conditions because of the diffusion of surfactant and water into the oil phase. Under conditions of a three-phase region including a middle-phase ${\mu}E$, both the rapid solubilization and emulsification of the oil into aqueous solutions were found mainly due to the existence of ultra-low interfacial tension. Dynamic interfacial tension measurements have been found to be in a good agreement with dynamic behavior results.

• Korean Journal of Food Science and Technology
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• v.17 no.2
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• pp.81-88
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• 1985

A potential lipid producing strain of Penicillium sp. was isolated from natural source. Penicillium sp. was cultivated in an appropriate medium containing 6% of glucose as a corbon source, ammonium nitrate as a nitrogen source, C:N ratio 200, pH 4.0 for a period of 17 days at $35^{\circ}C$. Under the condition, the lipid content was 64.2% of dry cell weight. The total lipid produced was 13.7g/100g of glucose consumed. The proportion of nonpolar and polar lipid fractions was 92.2% and 7.8%, respectively. The nonpolar lipid compositions of lipid produced under optimum condition were 5.3% of free fatty acids, 6.8% of free sterols, 9.3% of partial glycerides and 72.0% of triglycerides. The major fatty acids of total lipid were 20.1% of palmitic acid, 21.6% of linoleic acid and 53.3% of oleic acid.

• Applied Chemistry for Engineering
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• v.9 no.2
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• pp.193-199
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• 1998

The mixtures of ultra-high molecular weight polythylene (UHMWPE), high density polyethylene (HDPE), process oil (mineral oil) and potassium hexatitanate whisker were melted and mixed at $150^{\circ}C$ for 30min, and prepared by compression molding to the specimen of separator of about $200{\mu}m$ thickness at the same temperature and 5000 psi. Thereafter the pores were formed by extracting process oil with organic solvents. In this study, the range of PR (the ratio polymer to process oil) was varied from 0.1 to 0.5 because the specimen turned into rubbery phase at which PR was below 0.1 whereas it changed into gel phase at which PR was above 0.5. When the specimen was treated with nonpolar organic solvents, process oil was extracted nearly 98%. Tensile strength was $31kg/cm^2$ at PR = 0.426, and resistance of specimen was $37m{\Omega}/cm^2$ at PR = 0.186, and $53m{\Omega}/cm^2$ at PR = 0.426. The $N_2$ adsorption-desorption isotherm showed a hysteresis representing regions of capillary condensation, and the surface area at PR = 0.186 was relatively large as $130cm^2/g$. Potassium hexatitanate whisker was randomly dispersed in between PE layers. It might be that the whisker is intercalated through the PE thin layers oriented by compression.

• Korean Chemical Engineering Research
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• v.50 no.6
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• pp.969-979
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• 2012

In this study, the effects of cosurfactant on phase equilibrium and dynamic behavior were studied in systems containing nonylphenol ethoxylate (NP) surfactant solutions and nonpolar hydrocarbon oils. All the cosurfactants used during this study such as n-pentanol, n-octanol and n-decanol acted as a hydrophobic additive and the hydrophobic effect was found to increase with both increases in chain length and amount of addition of a cosurfactant. Dynamic behavior studies under hydrophilic conditions showed that the solubilization of hydrocarbon oil by NP micellar solution is controlled by an interface-controlled mechanism rather than a diffusion-controlled mechanism. Both spontaneous emulsification of water into oil phase and expansion of oil drop were observed under lipophilic conditions because of diffusion of surfactant and water into oil phase. Under conditions of a three phase region including a middle-phase microemulsion, both rapid solubilization and emulsification of oil into aqueous solutions were found mainly due to the existence of ultralow interfacial tension.

• KOREAN JOURNAL OF PACKAGING SCIENCE & TECHNOLOGY
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• v.10 no.1
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• pp.7-14
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• 2004

Migration behavior of selected solvents and food samples showed differences of the chemical structures and polarities, the food samples which have similar polar expresses more higher affinity than different polar degrees. Water which is polar has a highest partitioning coefficient values on polar isopropanol, and oil which is nonpolar has highest partitioning value on non-polar toluene. The increasing order of partitioning values was accord with increasing water contents in food samples. It is showed that the wheat flour with 13.2% moisture content has the highest partitioning coefficient values on the isopropanol with -OH. Kp value of sugar showed remarkable lower partitioning coefficient values than other food samples due to high degree crystallinity. This phenomenon can be predictable with ${\delta}$ values, because order of partitioning coefficient values which comes out through the experiment and the sequence of Hildebrand solubility parameter value difference between food sample and printing ink solvent correspond almost. This Hildebrand solubility parameter value can be easily applied to the food package industry because the effect of food-safety can be considered without passing through complicated steps by using this method.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.27 no.5
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• pp.454-461
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• 1994

This studies was carried out in order to investigate the browning reaction of lipid originated compound with nitrogenous compound in dried conger eel. The major fatty acids were $C_{16:0},\;C_{16:1},\;C_{18:1},\;C_{20:5}\;and\;C_{22:6}$. The nonpolar lipid contained the highest percentage of $C_{16:0}$, while the polar lipid contained the highest percentage of $C_{22:6}$. The browning reaction there was a rapidly developed with the beginning of the decline in carbonyl value and remarkable decrease in polyunsaturated fatty acids such as $C_{20:5},\;C_{22:5},\;C_{22:6}$ compared with the other fatty acid, in the water soluble fraction of the browning product obtained from tile fish was detected some antioxidation activity but in the lipid soluble fraction which covers most of the browning reactions in the fish meat antioxidation activity was not detected. In the test of conger eel oil, the phosphatidylcholine was largest in quantity and browning products provided in this experiment showed very low reducing activity.

• Journal of the Korean Society of Food Science and Nutrition
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• v.10 no.1
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• pp.17-25
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• 1981

The purpose of this study was to determine effects of thermal oxidation according to heating time and temperature, using sunflower oil from seed grown in Korea. To investigate these effects, the lipid components, fatty acid compositions, and chemical characteristics of crude oil from sunflower seed were determined. The content of nonpolar and polar in total lipids was 94.1% and 5.9%, respectively. The fatty acid compositions in the total lipids showed 6.21% palmitic, 4.50% stearic, 59.84% oleci and 29.48% linoleic acid. The concent of linoleic acid decreased during heating. However, the concent of oleic, palmitic and stearic acid increased during heating. The components of neutral lipid were found 6 fractions, including triglyceride, diglyceride and free fatty acid. The content of triglyceride decreased but diglyceride and monoglyceride increased during heating. The content of free fatty acid increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$. Iodine value decreased during heating, and peroxide value increased during the continuous heating period for 32 hours at $100^{\circ}C$, whereas decreased in 16 hours at $180^{\circ}C$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.20 no.1
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• pp.33-40
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• 1987

This paper aims to study the browning reactions of lipid originated carbonyl compounds with nitrogenous compounds in dried fishes, flounder, mackerel, shrimp, hair tail fish, and whale. The major fatty acids in the flounder, the mackerel, the shrimp, and the hair tail fish were $C_{16:0},\;C_{18:1},\;C_{22:5},\;C_{22:6}$, and those in the whale meat were $C_{16:0},\;C_{18:1},\;C_{20:4}$. The nonpolar lipid contained higher percent of $C_{18:1}$ while the polar lipid contained higher percent of $C_{22:6}$. When those fishes were dried and stored, the PoV and CoV were high in the mackerel and the hair tail fish, whereas low in the flounder, the shrimp, and, the whale. The browning was developed more rapidly in the lipid soluble fraction than in the water soluble fraction of each sample, and the loss of available lysine and polyenoic acids were accompanied. The polyunsaturated fatty acids markedly decreased, particularly, in phospholipid than in neutral lipid, and $C_{20:5},\;C_{22:5},\;C_{22:6}$ were rapidly decreased during the storage.

• Korean Journal of Food Science and Technology
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• v.27 no.5
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• pp.635-639
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• 1995

The effective extraction of antioxidative substances from soybean was investigated by using various solvents, such as water, ethanol, methanol, acetone, chloroform, benzene, ethyl acetate, ether, dichloromethane, and hexane. Extraction was performed by cold method at $30^{\circ}C$ and by reflux method at $85^{\circ}C$. The antioxidative effect of the extracts was determined by peroxide value during the oxidation of soybean oil containing the extracts at $105^{\circ}C$ for 10 hours, and also by TBARS(thiobarbituric acid reactive substances) formed during the peroxidation of egg lecithin liposomes. The antioxidant activity of the extracts from raw soybean was higher than that from defatted soybean. The antioxidant activity of the extracts by reflux method was higher than that by cold method. The methanol extract from defatted and roasted soybean(DRS) showed the highest antioxidative effect against oxidation of soybean oil, while the water extract from DRS in egg lecithin liposomes. In the peroxidation of egg lecithin liposomes, the antioxidative effect of polar solvents extracts were higher than those by nonpolar solvents extracts.