• Korean Journal of Food Science and Technology
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• v.22 no.3
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• pp.350-356
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• 1990

Functional properties such as nitrogen solubility, emulsifying property, foaming property, and water and oil absorption of sesame and perilla protein isolates were determined at pH range of 2-10 and ionic strength of 0-0.5M NaCl. Nitrogen solubility of protein isolates in distilled water showed minimum value at pH6.0 in sesame and at pH 4.0 in perilla and soybean protein isolates, and significantly increased above pH 8.0 in all samples. Addition of 0.1M NaCl solution increased nitrogen solubility, however, decreased in 0.5M NaCl solution. Emulsion activities of all the protein isolates showed minimum value at pH 4.0 and increased in 0.1M NaCl solutions while it was reduced in 0.5M NaCl solutions. The perilla protein isolate showed higher emulsion activity than that of soybean and sesame protein isolates at above pH 6.0. Foaming capacities of sesame and perilla protein isolates were lower than soybean protein isolate and generally all of the samples showed higher profiles in NaCl solutions. The foaming stability of soybean isolate decreased abruptly in 10min, while it was slowly decreased for sesame and perilla isolates during initial 30 min. Oil absorption capacity of perilla protein isolate was higher than that of sesame and soybean protein isolates. Water absorption capacity was similar among the three samples studied.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.693-700
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• 1992

As an approach to study a new natural antioxidant for edible fats and oils, antioxidative fractions from acorn powder were characterized. The oxidative stabilities of soybean, palm, beef tallow, and lard oil containing the acorn active fraction extracted with various organic solvents were studied by determining the peroxide value during the storage at $60^{\circ}C.$ And this effective antioxidative components were isolated and identified by thin layer chromatography and high performance liquid chromatography. The proximate compositions of acorn powder were water 11.9~12.0%, protein 7.1~7.4%, starch 65.5~69.4%, fat 2.1~2.6%, fiber 2.1~3.6%, ash 2.4~2.6%, and total tannin 4.6~6.8%, respectively. The final yield of fraction extracted by sequential order of acetone : $H_2O$(1 : 1) and ethylacetate was 2.8~3.1%. Gallic acid, digallic acid and gallotannin were contained this final fraction. The main antioxidative activity was speculated due to the presence of gallic acid in acorn powder extract. The antioxidative activity was more effective in fat water emulsion than just fat system. Antioxidative activities measured by peroxide value were quite high in beef tallow and soybean emulsion, but low in lard and palm oil emulsion in the concentration of 200ppm acorn extract. Therefore, the addition of 200ppm acorn extract was suggested to expect effective antioxidation concentration in the reaction system.

• Journal of the Korean Applied Science and Technology
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• v.14 no.1
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• pp.53-59
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• 1997

Spin finish(NSFs) for synthetic fiber were prepared. NSF-3 was proved to be the best spin finish by testing the properties and emulsion stability, etc. of NSFs. NSF-3 prepared by blending of spindle oil 70g, paraffin wax 10g, glyceryl mono-oleate 5g, POE(10) nonylphenyl ether 4g, POE(20) sorbitan tri-oleate 4g, Na-dioctyl sulfosuccinate 4g, antistatic agent 2g and water 1g was excellent in its characteristics. Optimum physical conditions of nylon filament treated with NSF-3 according to the number of revolution of oil roller were obtained at conditions of 5.5rpm in the number of revolution of oil roller, 1.21% of oil pick up, and denier 69.2D.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.55-63
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• 2013

Applications of nano-emulsion for cosmetics as a means of promoting dermal absorption have been the subject of interest. In this study, the stability of nano-emulsions prepared by low-energy emulsification method and varying the composition of raw materials was investigated. By measuring the particle size of the nano-emulsion against time, the stability of nano-emulsions prepared by adding polyol to water phase was increased significantly compared with the nano-emulsions prepared by adding polyol to ethanol phase. The speed of adding ethanol phase to water phase did not have a significant impact on the particle size and stability. Depending on the type of oil, stability was not affected. However, there would be a correlation between the initial size of the nano-emulsion droplets and the molecular weight and polarity of the oil. Stability and the initial particle size according to the type of polyols showed a similar trend except 1,2 hexanediol. The initial droplet size was affected by the concentration of surfactant and oil. However, the initial droplet size did not change against time. Concentration of ethanol was observed to have a significant impact on the initial particle size and stability.

• Journal of the Korean Society of Safety
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• v.28 no.6
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• pp.23-28
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• 2013

In order to improve extinguishing performance of water mist, many studies of additives have been conducted. In this study, viscosity agent which has the ability to improve extinguishing performance by adhering to the surface on fire was used and fluorine-free surfactant was also added to water to enhance water's wetting ability. This study aimed to verify optimal concentration of extinguishing of additives according to fire source and extinguishing performance by comparison with pure water. In case of wood crib fire, the results show that flame suppression and extinguishing time of sodium alginate 0.4 wt.% are 3.4 times and 2.2 times shorter than those of pure water in 0.2 MPa respectively. It seems that large amount of water adhere to surface on fire, thus cooling effect on surface was enhanced. Also water consumption of sodium alginate 0.4wt.% is up to 65% lower than that of pure water. In case of heptane fire, extinguishing time of cocobetaine 0.1 wt.% is 9.7 times shorter than that of pure water in 0.2 MPa. It is thought that because cocobetaine can block oxygen and suppress oil mist by making emulsion film on fire surface due to a low surface tension. On the other hand, water consumption of cocobetaine 0.1 wt.% is 92% lower than that of pure water.

• Korean Chemical Engineering Research
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• v.45 no.6
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• pp.611-618
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• 2007

We demonstrate the sol-gel coating technique of colloidal clusters for producing hollow micro-particles with complex morphologies. Cross-linked amidine polystyrene (PS) microspheres were synthesized by emulsifier-free emulsion copolymerization of styrene and divinylbenzene. The amidine PS particles were self-organized inside toluene-in-water emulsion droplets to produce large quantities of colloidally stable clusters. These clusters were coated with thin silica shell by sol-gel reaction of tetraethylorthosilicate (TEOS) and ammonia, and the organic polystyrene cores were removed by calcination at high temperature to generate nonspherical hollow micro-particles with complex morphologies. This process can be used to prepare hollow particles with shapes such as doublets, tetrahedra, icosahedra, and others.

• Journal of the Korean Graphic Arts Communication Society
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• v.26 no.2
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• pp.1-13
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• 2008

Printed mottle of coated paper is one of the most common phenomenon and the most difficult problem in offset printing. Offset printing is processed mainly processed by the attractive properties between water and oil, so all inks for off-printing must work with dampening solution(water). It may cause the emulsion on the printing nip from the printing pressure. This study aimed to investigate the effect of emulsified inks on print mottle from emulsified cyan ink by force with each different IP A contents. We measured the print mottle by densitometer and image analysis method. The emulsified inks also give effect to now properties of inks and it caused more ink transfer rate, however, it caused low density of inks. Moreover the emulsified inks were spreaded to around of dots and cause the thinning density on the non-printing area like print mottle. The results showed that the emulsified inks also cause scumming on the printing result with little mistake of adjusting dampening solution and mostly decreasing dot reproduction. So we could find out the obvious effect of emulsified inks to print mottle.

• Food Science and Industry
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• v.51 no.2
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• pp.127-135
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• 2018

The action of antioxidants was different depending on the environments where antioxidants were located. Although basic mechanisms of lipid oxidation and antioxidants were related each other, their contribution on the degree of oxidation was different. In thisreview, terminology on antioxidant properties were defined such as antioxidant activity and antioxidant capacities. In addition, antioxidant mechanisms including primary and secondary antioxidants or hydrogen donating or electron transferring antioxidants were introduced. Also, the impact of physical points of view and antioxidant polar paradox were introduced. Depending on the types of food matrice including bulk oil, oil-in-water emulsion (O/W), or solid state, antioxidant actions showed different degree and this point was explained in detail.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.65-73
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• 2013

Lip make-up products can be easily taken into body with food. For this reason, those products are requires to meet lots of qualifications compared with other cosmetic products. In addition, concerns about safety on synthesized tar pigments is constantly issued. Thus, demand of natural pigments is gradually increased and many kinds of natural pigments have been developed. However, there are some problems when natural pigments are applied to cometic products instead of synthetic ones. There is a reason that most of natural pigments consist of hydrophilic materials of sort of anthocyanin, but the existing lip make-up products is anhydrous oil dispersion type without water consisting oil and wax. Therefore, when watersoluble natural pigments are applied to anhydrous lip make-up products, color expression is lower and phase separation occurs due to the instability of the product. In addition, natural pigments have disadvantages that they can easily change by pH, heat and sunlight. There are troubles of stability because it is not easy to adjust for these factors in case of anhydrous forms. Aim of study is to develop lip make-up products which have not only safe to human but being high in expression of color by using natural pigments and securing stability of colorant as natural pigments are offered to polyol in oil emulsion. Then, lip make-up products which have heavy moisture while having not dryness that is created when the moisture evaporates are developed.

• Korean Journal of Food Science and Technology
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• v.34 no.5
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• pp.770-774
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• 2002

Effect of surfactant micelles on lipid oxidation was determined in soybean oil-in-water (O/W) emulsions. The concentration of ferric irons to continuous phase in the O/W emulsions was measured as a function of various Brij type and concentrations. The concentration of ferric iron in the continuous phase increased with increasing surfactant micelles concentration $(0.5{\sim}2.0%)$ and storage time $(1{\sim}7\;days)$. At pH 3.0, the concentration of continuous phase iron was higher than at pH 7.0. Lipid oxidation rates, as determined by the formation of lipid hydroperoxides and headspace hexanal, in the O/W emulsions containing ferric iron decreased with increasing surfactant micelle concentration $(0.5{\sim}2.0%)$. These results indicate that surfactant micelles concentration could alter the physical location and prooxidant activity of iron in soybean O/W emulsions.