• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.160-166
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• 2007

The rheological properties and surface tensions of polymer solutions and polymer-surfactant mixed solutions were investigated. The polymers used in this study were a homopolymer of acrylic acid crosslinked with an allyl ether of pentaerythritol, an allyl ether of sucrose, or an allyl ether of propylene (CARBOMER), acylate/C10-30 alkyl acylate crosspolymer (AAAC), and ammonium acryloydimethyltaurate/VP copolymer (ADTV). A solubilizing agent PEG-40 hydrogenated castor oil (HCO-40) and an emulsifying agent polyoxyethylene (20) sorbitan monostearate (POLYSORBATE 60) made the micelles intervening between AAAC polymers, resulting in the increase of viscosity. However, HCO-40 made this behavior over the wider range of surfactant concentration than POLYSORBATE 60. From the view point of surface tensions in the same range of surfactant concentration, AAAC/HCO-40 solution showed the area of increasing surface tension with surfactant concentration in contrast to the AAAC/POLYSORBATE 60 solution showing no increasing area.

• YAKHAK HOEJI
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• v.31 no.3
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• pp.189-196
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• 1987

This study was carried out to investigate the effect of surfactant on the dissolution of relatively hydrophilic drugs, such as sulfanilamide (SF) and sulfacetamide (SFA) granules prepared by wet granulation. The additive incorporated in the granules is starch or microcrystalline cellulose(MCC) as an excipient, PVP as a binder, and polysorbate 80 (P-80) as a surfactant. The dissolution characteristics of SF and SFA granules in distilled water were as follows: The values of T$_{75%}$ were 4.60 and 2.50min, respectively for SF and SFA granules. Incorporation of 0.1% P-80 in SF granule ratarded the dissolution of SF as compared with control, but addition of 0.1% P-80 to SFA granule improved the dissolution of SFA in comparison with control. In SF and SFA granules formulated with either starch or PVP, the release of the drug was increased as compared with control. In SF granule, the dissolution of the drug was further reduced by the inclusion of P-80 in the granule containing starch or PVP. Incorporation of P-80 in SFA granule with starch or PVP affected little on the dissolution of the drug. Addition of a nonswelling excipient, MCC decreased the dissolution rate of SF and SFA granules. as compared with each control. The presence of P-80 in these granules made the dissolution rate slower in comparison with the granules containing only MCC.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.99-108
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• 2007

The cosmetic and toiletries are necessary health care & household for common life. However we need antiseptic which is effecting harmlessly to the human body. There are propolis, Lavender, Lemon, essential oil in the natural antiseptic materials. This work proceeded design Natural-antiseptic system with three materials as above-mentioned. Natural-antiseptic system was accomplished with propolis (2%), Lavender essential oil (0.3%), Lemon essential oil (0.3%) safety out of Polysorbate 20 (0.5%), Polysorbate 80 (0.5%), PEG (60) hydrogenated castor oil (0.45%), ethanol (5%). The antimicrobial test was experimented on E. coli and Bacillus stearothermophilus. In this antimicrobial test, we found that the effect of antisepsis against E. coli and Bacillus stearothermophilus with propolis 0.3%, Lavender essential oil 0.045% and Lemon essential oil 0.045% was improved. Therefore could expect Natural-antiseptic system product for moisturizing skin toner for face, nourishing essence and wet tissue for clean other things.

• Applied Chemistry for Engineering
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• v.8 no.4
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• pp.617-623
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• 1997

In this study, the mechanism on the phase behavior of polysorbate nonionic surfactants was investigated. In the ternary system containing water, hexanol as a polar oil and surfactant, the phase behaviors ranging from micellar region to occurrence of liquid crystal phase were observed by crossed microscope. As results, fine mosaic texture of liquid crystal phase and other phases were examined in the range of 20~70 wt%. This range if thought to give information about the basic data for the formulation of more stable emulsifying systems or dispersed systems. According to the alkyl chain length, three phase region diminished, whereas two phase range increased without an observation of the anisotropic liquid crystalline phase.

• Applied Biological Chemistry
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• v.38 no.5
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• pp.408-413
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• 1995

Investigations of the effects of pickle product ingredients on lipoxygenase (LOX) and methemoglobin (MHG, a nonenzymatic oxidant) catalyzing oxidation of linolenic acid were conducted. In addition, activities of LOX, peroxidase (POD) and catalase (CAT) in dry spices used in pickle products were determined. Some commercial pickle brines were observed to inhibit oxidation of linolenic acid by LOX and MHG. The ingredients in pickle products, such as dill oil emulsion, onion concentrate, oil cassia, polysorbate 80 and turmeric acid, reduced LOX and MHG catalyzed oxidation. Lipoxygenase activity was present in garlic, mustard seed and red pepper. Only in mustard seed, peroxidase activity was observed. Catalase activity was observed in garlic, black pepper, allspice and red pepper.

• Clean Technology
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• v.22 no.3
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• pp.154-160
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• 2016

For any conceivable desalination process using the gas hydrate formation, the kinetics has to be one of the most important parameters from the economic point of view. We thus were to improve the kinetics of the R-134a (also known as HFC-134a) gas hydrate formation by using promoters and three different kinds of edible surfactants were selected for the desalination process targeted to produce potable water; κ-carrageenan, lecithin, and polysorbate 80 among anionic, amphoteric, and nonionic surfactants, respectively. Then, the kinetics change of the R-134a hydrate formation was monitored by varying the surfactant concentration. Experimental results demonstrated that the rate of R-134a hydrate formation increases with the addition of edible surfactants in general and the effect as a promotor has an order of polysorbate 80 > κ-carrageenan > lecithin. As a supportive measure, the atomic charges of each surfactant were calculated by using a DFT (density functional theory)-based molecular modeling and the results showed a positive relationship between the promotor effect of each surfactant and the number of oxygens available for hydrogen bonding and the negativity of their atomic charge values.

• Food Engineering Progress
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• v.23 no.1
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• pp.62-68
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• 2019

In this study, the physical and sensorial properties of the meat analog were studied for the purpose of improving sensory preference and mimicking animal meat. The meat analog was made with different types of liquid materials such as oil, water, lecithin, polysorbate 80, or the emulsion of these components. At the aspect of density, the sample mixed with oil was higher than the sample mixed with water. Cooking loss value was higher at the sample with water than the sample with oil and this was the result opposite to the liquid holding capacity analysis. Also, texture profile analysis result showed that the samples with medium chain triglycerides (MCT) oil only showed the highest values in all attributes except for adhesiveness. Principal component analysis was carried out to analyze sensorial properties and it showed that the overall acceptance was high when the juiciness and softness increased. This result was highly related with the addition of emulsion. Therefore, emulsion technology can be a good candidate for improving the quality of meat analog and for mimicking the taste of animal meat.

• YAKHAK HOEJI
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• v.28 no.3
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• pp.161-167
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• 1984

To improve the solubility properties of indomethacin, a poorly water-soluble drug, some attempts were made with surfactants, such as sodium deoxycholate, sodium laurylsulfate and polysorbate-80. The enhancement effect in solubility was found to be due to the micellar solubilization and dependent on the concentration of surfactants, pH and temperature. The mechanism of interaction was suggested to be attributed to the formation of mixed micelles between the drug and solubilizers.

• Journal of Food Hygiene and Safety
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• v.21 no.1
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• pp.14-22
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• 2006

It is anticipated that difficulties are encountered in comparing the use levels of food additives between Korean and Codex systems because of the differences in the use level pattern and food classification method. This study was attempted to construct comparison tables between Korean and Codex standards for benzoic acid, food red No. 2, sulfur dioxide and polysorbate as well as for soybean paste, hot soybean paste and intstant noodle. Difficulties were found to be due to the food category system in use levels by additives and due to the mixed pattern of use level setting in Korea in use levels by food commodities. The comparison tables proposed in this study will be utilized momentously by regulatory authorities and food processing industry. This study showed the necessity to pay attention in comparing the use levels of food additives by country and food commodity.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.1 s.60
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• pp.7-10
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• 2007

The interaction between polymers and surfactants was investigated by means of rheological and surface tension measurements. The polymers used in this study were acrylates/$C_{10-30}$ alkyl acrylate crosspolymer (AC) and ammonium acryloyldimethyltaurate/VP copolymer (AV). And the surfactants were PEG-40 hydrogenated castor oil (HC) and polysorbate 60 (P60). HC and P60 made the micelles intervening between AC polymers, resulting in the increase of viscosity. However, HC showed a similar behavior over the wider range of surfactant concentration than P60. Regarding of surface tensions in the same range of surfactant concentration, AC/HC solution showed the area of increasing surface tension with surfactant concentration in contrast to the AC/P60 solution showing no increasing area. It is assumed that the micelles between AC/HC were formed so cooperatively and strongly that the surfactants located at the surface originally moved to the micelles.