• Journal of the Society of Cosmetic Scientists of Korea
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• v.35 no.2
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• pp.103-110
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• 2009

The objective of this study is to analyze the influences of fatty alcohols and fatty acids on rheological properties of oil in water (O/W) emulsions using viscosity and rheograms. As the chain length of fatty alcohols and fatty acids lengthened, the viscosity of emulsions was increased. The influence of fatty alcohols on viscosity enhancement was stronger than that of fatty acids. Both stearyl alcohol and cetearyl alcohol, which have carbon chain length similar to lipophilic portion of surfactant used in emulsion preparation, had showed the best increase in viscosity of O/W emulsions. O/W emulsions prepared with fatty alcohols and fatty acids were pseudo-plastic fluid and they showed shear thinning behaviour like as the common cosmetic emulsions. O/W emulsions prepared with cetyl alcohol, cetearyl alcohol and stearyl alcohol were thixotropic fluids and thixotropy increased with an increase in the concentration of fatty alcohols and fatty acids. Also O/W emulsions prepared with fatty alcohols were more thixotropic than those prepared with fatty acids. For the sake of viscosity increase related to O/W emulsions stability and spreadability enhancement related to payoff, it is thought that fatty alcohols are more useful than fatty acids in the O/W emulsions as the emulsion stabilizer.

• Applied Chemistry for Engineering
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• v.4 no.2
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• pp.423-431
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• 1993

Long chain alcohols, the mixtures of 1-hexadecanol/1-octadecanol, were used as cosurfactants for O/W emulsion prepared with glycerol monostearate/POE(100) monostearate mixed nonionic surfactants, and the phase behavior and flow properties of O/W emulsions were observed. The transition temperature of long chain alcohol was varied with the composition of 1-hexadecanol/1-octadecanol and had the lowest value when the mixed ratio of 1-hexadecanol/1-octadecanol was 2/1. The liquid crystalline phase was formed as the addition of long chain alcohol and the secondry droplet, the flocculate of the emulsion particles, was made, and thus the viscosity of the emulsion was increased. When the temperature of emulsion system was under the transition temperature of long chain alcohol, the mobility of hydrocarbon group of long chain alcohol was restricted, and thus gel structure was formed and the viscosity of the the O/W emulsion was increased, but along with the time, the liquid crystalline phase was disappeared and the viscosity of emulsion was decreased. Long chain alcohol/nonionic surfactants/water formed the liquid crystalline phase when the long chain alcohol was added above the saturation point of solution(2 wt% in this experoment), and the secondry droplet didn't formed when the long chain alcohol was added more than a certain amount (10 wt% in this experiment).

• 월간낙농육우
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• s.172
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• pp.82-86
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• 1996

• Proceedings of the Korean Institute of Resources Recycling Conference
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• 2005.10a
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• pp.281-288
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• 2005

실리콘웨이퍼 제조공정에서 발생되는 초산, 불산 및 질산을 함유한 폐혼산으로 부터 각 산을 분리한 후 재활용하기 위하여 기초 실험을 실시하였다. 용매추출 법을 이용하여 초산, 불산 및 질산을 분리하기 위해 최적 추출제를 선정 하였고, 단일 성분에서의 추출 및 탈거특성에 관해 조사하였다. 또한, 이성분계 혼합산에서 분배비를 조사하여 상호 분리성에 대해 검토하였다. 실험 결과 인산염계 추출제는 고급 알코올에 비해 각 산의 추출 능력이 높다는 것을 확인하였다. 초산과 질산의 이성분 혼합액에서는 고급 알코올을 사용하면 초산이 분배비가 높아 선택적으로 추출되는 것을 확인하였고, 초산과 불산의 이성분 혼합액에서도 인산염계 추출제 보다 고급 알코올 사용시 초산의 분배비가 높아 선택적으로 추출됨을 확인하였다. 한편, 질산과 불산의 혼합액에서는 인산염계 추출제를 사용하여 질산이 선택적으로 추출됨을 확인하였다.

• Journal of the Korean Applied Science and Technology
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• v.16 no.2
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• pp.147-153
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• 1999

As main components of antifoamers, we were used fatty alcohols, fatty acid and fatty acid esters. Then the antifoaming properties on the particle size distribution, temperature and concentration for antifoamers was measured by Air Injection Method of ASTM under 1L/min air flow rate condition, and was measured surface tensions and emulsifying power of antifoamers. The antifoaming properties on the particle size distribution of antifoamers showed excellent antifoaming properties in the range of emulsion particle size from 5.5 to 6.8${\mu}m$. Surface tensions on the $10^{-2}$wt% aqueous solution of antifoamers was $33{\sim}34$ mN/m. And emulsifying power of fatty alcohol antifoamers showed good.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.8
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• pp.637-645
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• 2016

This study was conducted to investigate the characteristics of fermentation and quality of Cheongju prepared by mashing using rice Nuruk inoculated with Aspergillus oryzae. Mashes were prepared by fermentation for 30-50 days using different amounts of fermenting agent, brewing water, milling ratios and fermenting temperatures. Adding fermenting agent at 15% resulted in slow fermentation, but a final alcohol content of 17% (v/v), similar to other samples tested. Addition of higher amounts of Nuruk resulted in increased amounts of citric acid, tartaric acid and malic acid, but low levels of succinic acid. Incomplete fermentation occurred when the ratio of brewing water was low, but the alcohol content (17%) of all samples was similar. When the amount of brewing water was high, the organic acid was levels were high. The speed of saccharification and fermentation was low when fermentation was conducted at $10^{\circ}C$, but the final alcohol content was the highest at this temperature. However, the content of n-propanol, isobutanol, isoamyl alcohol and organic acid was low at low temperature. At this time, the content of citric acid and malic acid was low, but the content of succinic acid was high. A higher milling degree resulted in a lower content of alcohol, organic acid and higher alcohols, with 10% milling resulting in a significantly higher content than the other samples.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.20 no.12
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• pp.340-347
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• 2019

This study investigated the brewing properties of rice beer made with yeast isolated from traditional whole wheat nuruk. The experimental method was followed by alcohol fermentation and quality analysis for six months after separating the yeast from nuruk. The yeasts isolated from traditional nuruk showed normal fermentation characteristics, like those of commercial yeast, in terms of alcohol production capability, sugar content, and pH reducing power. Especially, the yeast (KCCM 301) isolated from whole wheat nuruk showed higher contents of glycogen and trehalose than that of commercial yeast, and so KCCM 301 yeast has excellent yeast vitality. Meanwhile, the yeast (KCCM 90301) isolated from traditional Nuruk produced significantly higher alcohol and ester contents than that of commercial yeast. This has a positive effect for supplementing the taste and aroma of rice beer. In conclusion, the yeasts isolated from whole wheat nuruk showed the general alcohol fermentation pattern and aroma content of rice beer. These yeasts seem to be effective in strengthening the flavor of rice beer.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.14 no.8
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• pp.3887-3896
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• 2013

The aim of this study was to select yeast strain for quality optimization of distilled spirit which is prepared using rice. Five yeasts strains were compared for their brewing characteristics and showed normal fermentation pattern, but songcheon yeast(Y1) and distillery yeast(Y5) revealed higher fermentation ability than other samples tested. The analyzed results of fermented mashing showed that the distillery yeasts(Y4, Y5) had significantly much higher alcohol content, and songcheon yeast(Y1), distillery yeasts(Y4, Y5) had significantly higher ester content than other samples tested respectively, while the distillery yeasts(Y3, Y4, Y5) had significantly higher organic acid content than other samples tested. The analyzed results of distilled spirits which were distilled using copper distillery apparatus showed that the songcheon yeast(Y1) and distillery yeast(Y5) had a higher yield compared to other samples tested. In addition, the results of the aroma compounds such as ester and higher alcohol of distilled spirits among the five yeasts tested were similar to the analyzed results of fermented mashing. Siha aktivhefe 6 brennereihefe(Y5) indicated the highest overall preference including sensory evaluation and was selected as best yeast strain for quality optimization of distilled spirit which is prepared using rice.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.19 no.8
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• pp.466-473
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• 2018

The purpose of this study is to develop a distilled soju with high quality and stable brewing technology by analyzing the changes of general components and volatile components in the production of distilled soju by the use of fermentation agent such as koji and nuruk. White rice flour was used as a main raw material. White koji, yellow koji, traditional nuruk, and improved nuruk were used as a fermentation agent respectively. Also, yellow koji, traditional nuruk, and improved nuruk were added at a certain ratio to prepare white koji. The distillate was prepared by vacuum distillation and the quality characteristics were compared and analyzed. When the fermentation agent was used alone, the alcohol content was higher in the order of white koji, improved nuruk, yellow koji, and traditional nuruk. The initial acidity was higher than that of other fermentation agents and the highest alcohol content was found to be helpful for stable brewing. The highest content of higher alcohol was found in the yellow koji mash, and ethyl acetate was the highest in the traditional nuruk. When the fermentation agents were mixed, there was no difference in the alcohol content between $1^{st}$ fermentation mash and $2^{nd}$ fermentation mash. On the other hand, the content of higher alcohol was increased with the increase of the input ratio of yellow koji, and it decreased with the increase of the ratio of traditional and improved nuruk. It is expected that it will be possible to manufacture various distilled soju with different flavor and aroma if the yellow koji and the traditional nuruk are appropriately used based on the white koji having excellent fermentation characteristics and it will be very helpful for improving the stability and quality of brewing.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2001.04a
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• pp.26-26
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• 2001

사무용 고지의 상당량을 차지하는 복사고지는 열과 압력으로 융착된 합성고분자 물질인 토너를 함유하고 있으며 이들 토너는 펄핑 후 크고 판상 형태의 잉크 입자를 형성하 여 기존의 부유부상법으로 제거가 곤란한 문제점을 지니고 있었다. 이러한 문제점을 극복하 는 방안으로 응집제를 이용하는 방법을 검토하였다. 복사기용 인쇄 잉크로 널리 사용되는 토너 업자는 낮은 표면에너지를 가지는 소수 성 물질이므로 같은 표면 특성을 가지는 소수성 물질과 서로 잘 결합한다. 따라서 소수성의 응집제를 이용하면 분리된 토너 잉크업자를 응집시킬 수 있으며, 응집된 토너 응집체는 스 크린 또는 클리닝 같은 정선 공정을 이용하여 제거가 가능할 것이다. 따라서 복사고지를 효 과적으로 재활용할 수 있는 탈묵방법으로 응집제를 이용하여 토너 입자를 조대한 웅집체로 형성시키고 이를 기존 탈묵방법인 스크린처리로 제거하는 방법을 검토하였다. 본 연구에서는 고급알코올의 하나언 1 -octadecanol을 이용하여 기존의 탈묵 방법 인 부유부상법으로는 제거가 곤란한 토너 잉크의 업자를 웅집시켜 구형의 조대한 응집체로 형성시켜 이를 제거하는 기술에 대하여 연구하였다. 펄핑 시의 온도를 70C의 고온으로 설 정한 경우 토너 입자가 유리전이온도에 이르게 되며 이들 토너 입자는 응집제에 의하여 웅 집되어 구형으로 성장하는 특정이 뚜렷하였으며, 토너 응집체의 크기는 최대 800 µm에 이 르기까지 조대하게 성장하였다. 또한 슬롯 폭 $250\mu\textrm{m}$의 진동 스크린 처리에 의한 토너 제 거 효율 측정 결과 역시 이들 토너 업자 웅집체의 형태가 구형임을 보여주었다. 해리 및 응 집 처 리 시 의 pH를 3으로 조정 하였을 때 토너 입 자가 웅집 제인 1 -octadecanol에 의 해 가장 효과적으로 구형의 조대한 웅집체를 이루는 것으로 나타났으며, 스크련을 통한 토너 웅집체 제거효율이 향상되었다. 복사고지 내에 포함되어 있는 전분 또는 사이즈제는 웅집 효과를 떨어뜨리는 주요 인으로 나타났다.