• Membrane Journal
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• v.17 no.3
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• pp.219-232
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• 2007

The polyethersulfone(PES)-titanium oxide($TiO_2$) hybrid membranes were prepared by immersion precipitation phase inversion method. The casting solution for the preparation of $PES-TiO_2$ hybrid membrane was provided by adding $TiO_2$ nano particles into the basis polymer solution of 14 wt% and 20 wt% PES/N-methyl-2-pyrrolidone(NMP). The $TiO_2$ loading [wt% ($TiO_2/NMP$)] in eating solution was varied from 0 to 60 wt%. Membrane performance and morphological change of the resulting $PES-TiO_2$ hybrid membranes were discussed in aspect of $TiO_2$ loading, by viscosity, coagulation value and light transmittance of the casting solution, measurement of tensile strength, pore size and contact angle, surface and cross sectional SEM images of the hybrid membrane, and ultrafiltration experiments using the hybrid membrane. According as increase of $TiO_2$ loading in the casting solution, viscosity is increased and coagulation value becomes lower, therefore the thermodynamic instability of the casting solution is increased. It is found that when $TiO_2$ loading is increased, 1) precipitation rate becomes faster while instantaneous demixing is maintained, 2) pure water flux, membrane pore size and compaction stability of the resulting membranes are increased, 3) tensile strength and contact angle are decreased. Dead-end ultrafiltration of bovine serum albumin(BSA) solution using the hybrid membrane shows that membrane performance(flux of BSA solution) enhanced up to 7 times compared with the results obtained using the pure PES membrane(not containing $TiO_2$ particle), due to the increase of hydrophilicity.

• The Korean Journal of Food And Nutrition
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• v.16 no.4
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• pp.417-422
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• 2003

Addition of whole soy flour(WSF) to wheat flour(WF) was studies for its effects on dough and noodle characteristics. The WF used was medium grade of strength and WSF was a fine flour of 350 mesh. The addition ratio of WSF to. n was up to 20%. The dough properties and textural properties of wet and cooked noodles were measured with using Farinograph, Amylograph and Rheometer. Farinogram data showed the minimum dough development time and stability at 6% addition of WSF. Amylograph data of initial pasting temperature and time were increased while the maximum and final viscosity and setback were decreased as the WSF added more to W The initial pasting temperature of 2.0∼6.0% WSF added flour were comparable to 100% WF eventhough viscosity was almost half of WF. The water absorption capacity was increased from 81.6% to 92.3% at 6.0% WSF and then decreased as the addition ratio of WSF increased. The extensibility of dough showed a maximal value at 8.0% WSF addition. Strengthness and hardness of wet and cooked noodle were increased to the heighest measurement as the WSF added up to 6.0% followed by a steady decrease thereafter. It was also found that WSF addition resulted an increase in adhesiveness of wet noodle and decrease in hardness and strengthness of cooked noodle.

• Journal of Conservation Science
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• v.35 no.6
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• pp.701-708
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• 2019

Animal glue is a natural adhesive made from processed skins or bones of animals. It is widely used in wooden crafts, papercrafts, dancheong painting, and pictures. Accurate evaluation of the quality of animal glues during production and use is difficult because there is no formal method for testing the glue's properties during pretreatment and measurement conditions. Thus, in this study, a series of tests were carried out by changing the conditions of swelling, temperature, and concentration of animal glue and gelatin sold on the market. Twelve types of animal glues were evaluated, having a viscosity range of 12.67 cP to 29.43 cP. The results showed that the physical characteristics of the glues were stable when allowed to swell for six h in distilled water(23℃). When 10%(by weight in distilled water) of the animal glue was measured in the reflective mode of a spectrophotometer, the optical characteristics of the glues were stable. Powdered animal glues have a medium brightness and middle-high chroma. Relative to powdered glues, stick animal glues have a low brightness and a medium chroma. Based on the results of this study, it is expected that the data can be assembled into a form so that animal glue workers can use it as a reference for the preparation of evaluation standards for testing the characteristics of animal glues.

• Applied Chemistry for Engineering
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• v.7 no.1
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• pp.91-100
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• 1996

Condensed ethyl silicate(CES) solutions were prepared from $SiCl_4$ and ethanol which is different in water content(2.5, 5.0 and 7.0wt.% ). To investigate the sol-gel transition behaviors of CES and PHT(partially hydrolyzed TEOS) solutions, the measurement of volume change, density, $SiO_2$ content, intrinsic viscosity and number average molecular weight were conducted with elapsed time. The polymer shapes of CES were discussed from the relation between the intrinsic viscosity[$\eta$] and the number average molecular weight($\bar{Mn}$). CES-3 prepared from ethanol containing 7.0wt.% $H_2O$ had different sol-gel transition behaviors from CES-1 (2.5wt.% $H_2O$) and CES-2(5.Owt.% $H_2O$), but similar behaviors to those of PHT which is used for controlling the hydrolysis rata of TEOS when composite ceramic materials were manufactured from silicon alkoxides. On the basis of Mark-Hawink relation, $[{\eta}]=K\bar{Mn}^{{\alpha}}$, the polymer shape of CES solutions were determined linear siloxane polymers because all solutions had ${\alpha}$ values in the range from 0.53 to 0.84. Especially, CES-3 showed to be a favorable raw materials for composite ceramics due to its similar properties to those of PHT.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.30 no.1
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• pp.59-62
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• 2004

To know what happens to the internal structure of emulsions under high shear flow is very important for cosmetic product development because it is highly relevant to the physical degradation of emulsions during the application upon the skin. Here, in order to investigate the response of emulsions against the external shear forces, we designed a new device, .JELLI$^{TM}$ (Joint Electro-rheometer for Liquid-Liquid Inversion) chip, for the measurement of electrical and rheological properties of emulsions under shear flow. By using this device, we examined the real-time changes in conductivities of oil-in-water (O/W) and water-in-oil (W/O) emulsions on the artificial skin during large deformation under shear flow. In this study, O/W and W/O emulsions having various volumes were prepared. After emulsions were homogeneously applied on the artificial skin, the electrical resistance and viscosity changes were monitored under steady shear flow. In case of O/W emulsions, the resistance increased as a function of time. The resistance showed more dramatic increase as the increase of the internal oil phase. It was also found that the viscosity change was proportional to the resistance variation. This phenomenon might be caused by decreased resisting forces against the shear flow because of the breakdown of the internal phase.the internal phase.

• Food Science of Animal Resources
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• v.25 no.4
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• pp.472-477
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• 2005

This experiment was studied to investigate the physico-chemical properties and sensory evaluation in pickled quail egg during storage at 10 and $20^{\circ}C$ for storage periods 15 days. The weight change of the pickled quail egg were saw a big increase rate with the pickle during 10 days later, and the during storage at $20^{\circ}C$ were increased than the during storage at $10^{\circ}C$. Moisture, crude protein, crude fat and crude ash content of quail egg were 75.24, 12.13, 9.53 and $1.20\%$ respectively. The pH were showed increase pattern for pickle storage periods on 5 days at $10^{\circ}C$. Water soluble nitrogen of quail egg white saw decreased with during the pickle peroids at 10 and 15 days, and the non-protein nitrogen saw increased with according to pickle periods. The change of the viscosity by a rotation viscometer measurement saw increased with according to pickle period days. and the viscosity values saw increased on pickle periods at 5 days. The result of sensory evaluation of sample was S-3>S-2>S-1, in order.

• Polymer(Korea)
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• v.30 no.1
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• pp.85-89
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• 2006

The effect of vapor grown carbon fiber (VGCF) contents on electrical and rheological properties of VGCF filled polyphenylene sulfide (PPS) composites prepared through melt mixing using a twin screw exruder was studied. This method was proved to be quite effective to produce good dispersion of VGCF in the matrix even for highly filled PPS. From the dependence of the electrical conductivity on VGCF content, the percolation phenomena began to occur above $10\;wt\%$. While there is only a marginal increase of viscosity for 1 and $5\;wt\%$ VGCF filled PPS, the composites containing $10\;wt\%$. While VGCF showed abrupt increase in viscosity as well as flattening of frequency vs modulus curve, indicating a transition from a liquid-like to a solid-like behavior due to the creation of VGCF network. This result agrees well to the fact that the network formation in the composite can be composite by rheological property dependence on filler content as well as by electrical conductivity measurement.

• Korean journal of food and cookery science
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• v.15 no.6
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• pp.652-658
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• 1999

Arrowroot Mook was prepared as a trial to develop new food items from natural resources, and its rheological properties were measured. 1. The starting point of gelatinization of 7% arrowroot starch solution was $67.5^{\circ}C$ as measured by amylograph. The viscosity of arrowroot starch reached the maximum 375 B.U. at $95^{\circ}C$ and decreased to 315 B.U. while holding at $95^{\circ}C$ for 15 min. When the temperature dropped to $50^{\circ}C$, the viscosity increased again to 530 B.U. 2. The gelatinization enthalpy of arrowroot starch was 15.603 J/g. 3. For the color, there were significant differences in b value for the arrowroot Mook made of arrowroot starch and in L value for the Mook made by the addition of arrowroot juice. 4. In descriptive analysis, $S_3$(14% arrowstarch) was most favored in color, and $S_1$(10% arrowstarch)was most favored in transparency, brittleness, fineness, and shininess. There were no significant differences in hardness, adhesiveness, and astringency. 5. On the contrary to mechanical measurement, there were no significant differences in hardness of samples as the addition of arrowroot juice increased, although there appeared a tendency to be softer in descriptive analysis. 6. The Mook prepared with 12% arrowroot starch was most favored by sensory evaluation. In case of adding arrowroot juice, the Mook containing 3% of arrowroot juice was most favored. Overall, arrowroot Mook showed a potential as a new food item.

• Culinary science and hospitality research
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• v.17 no.2
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• pp.209-220
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• 2011

This research intends to research on the optimal cooking techniques by adding perilla leaves to raw noodles, in which it has various effects and functions in sterilization. The water content measured in the dough added with raw perilla leaf juice came out high as more perilla leaves were added. More freeze-dried perilla leaf powder decreased water content. The pH of the dough increased significantly as the added ingredients increased with significant differences among the samples. The chromaticity of the dough deliberately decreased in both a and b as the amount of raw perilla leaves in dough increased. The L value of raw noodles with freeze-dried perilla leaves tended to decrease as more ingredients were added. The result of the RVA analysis on the dough with raw perilla leaves showed that the gluten decreased with more raw perilla leaves added. The result of the RVA analysis on the dough with freeze-dried perilla leaf powder indicated that the initial pasting tempo tended to increase significantly with more powder added except for 5% and 7% of powder added with no significant difference. The values dropped as the freeze-dried powder was added Minimum viscosity tended to decrease definitely as more freeze-dried perilla leaf powder was added. The dough's measurement results of WRC showed that water absorbing power of both dough with raw perilla leaves and that with freeze-dried perilla leaf powder reduced significantly as more perilla leaf powder were added.

• Membrane Journal
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• v.12 no.2
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• pp.75-89
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• 2002

The effect of addition of inorganic salts in polyethersulfone (PES) polymer solution on the membrane formation and ultrafiltartion performance was studied through the thermodynamic and kinetic properties of casting solution. To control the thermodynamic and kinetic properties of casting solution, various inorganic salts $[CaC1_2, LiCl, LiClO_4, ZnC1_2 $and Mg(ClO_4)_2]$ were added in the PES/NMP solution. Variation of membrane morphology and performance of the resulting membranes with change of the salt type and content added in tasting solution were discussed using viscosity, coagulation value, light transmittance measurement, overall membrane porosity, ultrafiltration experiment and cross-sectional SEM image. For all kind of inorganic salts, according as increase of the salt content in casting solution, viscosity is increased, coagulation value becomes lower, top layer thickness below the skin surface is increased, bovine serum albumin(BSA) rejection decreased and pure water flux is increased except $CaC1_2$ and LiCl. In case of $CaC1_2$ and LiCl, it is found that when the salt content is increased, the formation of macrovoids is suppressed and the precipitation rate becomes slow while instantaneous demixing of precipitation type is maintained. However, in case of $LiClO_4$ and $Mg(ClO_4)_2,$ it is found that precipitation rate becomes faster.