• Electrical & Electronic Materials
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• v.5 no.3
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• pp.303-309
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• 1992

향후 급속히 증가할 것으로 예측되는 전력수요에 대비한 새로운 대전력 수송방법의 필요성이 최근 선진국들을 중심으로 강하게 대두되고 있다. 이러한 목적에서 초전도 케이블이 필요하나 신뢰성, 안정성, 결제성을 보장하기 위해서는 극저온절연 기술이 반드시 해결되어야 한다. 특히 고온 초전도체를 사용하는 초전도체 케이블의 냉각 및 절연재료로 사용될 액체 N$_{2}$(LN$_{2}$)의 절연파괴특성은 중요하다. 본 논문에서 LN$_{2}$의 절연파괴에 미치는 기포의 영향을 조사하고 정침에서는 정 Streamer, 부침에서는 기포파괴기구의 가능성을 검토하였다.

• Journal of the Korean Society of Food Science and Nutrition
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• v.18 no.4
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• pp.410-422
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• 1989

Soybean protein isolates were acylated with succinic anhydride and partially hydrolyzed with trypsin. Chemical modification decreased protein contents of samples and, in amino acid composition, tyrosine was increased comparatively. And lysine was increased remarkably by partial proteolysis. Succinylation and trypsin treatment increased the aqueous solubility and shifted the isoelectric potint that showed high pH-dependence of protein solubility. Protein solubility was influenced by salt concentration such as $NaCl,\;CaCl_2,\;NaNO_3$ and $NaH_2PO_4$. Chemical modification increased the absorption of oil and water, emulsification properties and foam capacity, but decreased foam stability, ultraviolet absorbance and bulk density. Protein-protein Interaction between soybean protein isolates and beef protein increased the emulsifying activity, emulsifying activity index and foaming properties, but it didn't have any influence on emulsion stability.

• Applied Chemistry for Engineering
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• v.2 no.3
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• pp.216-221
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• 1991

Surface activities of four potassium N-acyl-N-methyl-${\beta}$-alaninate including surface tension, foaming power, foam stability, emulsifying power and dispersion power were measured respectively, and critical micelle concentration(cmc) was evaluated. Consequently these anionic surfactants with long chain acyl amide showed good emusifying power of O/W type, foaming, foam stability and dispersion effect.

• Korean Journal of Food Science and Technology
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• v.39 no.1
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• pp.50-54
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• 2007

In this study, the physicochemical properties of cheese whey protein isolate (WPI) were measured. The total amount of amino acids in WPI was 89.5% and the proportion of essential amino acids was 44.6%. Among these, leucine, lysine, isoleucine, and valine were shown in large amounts. At various pHs, the solubility of WPI (82-88%) was higher than that of sodium caseinate, (5-79%). The solubility of WPI was not affected by variation of pH. It was shown that the emulsifying capacity of WPI was higher than that of egg yolk by 1.6 times, but the stabilities of emulsions made with WPI and egg yolk was almost same each other at 65-97% and 60-89%, respectively. The foaming capacity of WPI was higher than that of egg white, at 323.3% and 186.6%, respectively, but the foam stability of WPI was similar to that of egg white.

• Korean Journal of Food Science and Technology
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• v.36 no.1
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• pp.38-43
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• 2004

Effects of heat treatment on functional properties of soy protein were examined. Soy protein isolate (SPI) was prepared from Korean soybean varieties, Manli and Taekwang, subjected to heat treatment at $60^{\circ}C$ for 30, 60, 90, and 120 min. pH-solubility results of SPI showed typical U-shape profiles with minimum solubility at pH 4-5 of isoelectric points of soy proteins, longer heat treatments showing slightly higher solubility. Water absorption, emulsifying activity, emulsion stability, and emulsion capacity of SPI increased, while oil absorption decreased, with heating time in Manli variety. Manli and Taekwang showed the highest emulsion capacities after 90-and 60-min heat treatments, respectively. Foam expansion of all SPIs increased with heating time up to 90 min. Texture profile analysis showed heat treatment up to 90 min significantly increased hardness, adhesiveness, springiness, gumminess, and chewiness, whereas significantly decreased cohesiveness of SPI gels (p<0.05).

• Journal of Korea Society of Industrial Information Systems
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• v.29 no.1
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• pp.117-123
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• 2024

Bubbles generated in water receive an upward buoyant force due to the density and pressure difference of the surrounding fluid. Additionally, the behavior, shape, and heat exchange process of bubbles vary depending on the viscosity, surface tension, rising speed, and size difference with the surrounding fluid. In this study, we modeled speed, and heat transfer of a high-temperature single bubble rising in a cylindrical water tank. For this purpose, velocity, and temperature of the bubbles were calculated using theoretical equations, to be compared with numerical simulation results. The numerical analysis was performed using a commercial software, and the stability of the numerical analysis with mesh size was confirmed through calculation of the grid convergence index. The numerical analysis of the rising speed and temperature of a single bubble showed the values to converge when the minimum cell size was 1/160 of the bubble diameter, and the temperature decrease was confirmed to be the same as that of the surrounding fluid within 0.05 seconds.

• Journal of the Korean GEO-environmental Society
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• v.11 no.4
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• pp.33-42
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• 2010

The lightweight foamed concrete is used to reduce the weight of the backfill material. When it is applied, the volume is often contracted due to segregation, necessitating re-injection. In this study, it was manufactured a new lightweight foamed concrete by adding plasticizer and tested the engineering properties of the material. The tests included unconfined compressive strength test, unit weight test, flow test, pH test, and permeability test. The plasticizer is shown to have an important influence on the flow. It was shown that 2~2.4% of plasticizer was adequate. The new material was shown to have positive influence on the flow and reduction of weight when applied to the backfill of the structures.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.38 no.1
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• pp.1-13
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• 2012

In this review, the use of air bubbles in the pharmaceutical and cosmetic formulations was discussed. The foam bubbles show different characteristics depending on the foaming agents and foam generating devices. The foam bubbles are generated in the form of dispersion of gas bubbles in a solvent. The assessment of stability and rheological properties of bubbles are the starting point for the formulation to be used. Pharmaceutical and cosmetic uses of bubbles are substantially growing, and the foam formulations of drugs can be used for rectal, vaginal, and dermal symptoms. The foam formulation is used in hair mousse, makeup foundation, and sunscreen cosmetics in basic cosmetics. Recently, a lot of studies and patents have been filed in stabilization of active ingredients and delivery of the active ingredient in terms of foam formulations. In the future, foam formulations are expected to be used as novel cosmeceutical formulations.

• Applied Chemistry for Engineering
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• v.30 no.1
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• pp.17-22
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• 2019

In this study, cationic gemini surfactants were synthesized by increasing the length of the hydrophobic chain and using 1,4-butanediol as a spacer, and the result was confirmed by $^1H-NMR$. The synthesized surfactant was a white powder, and Kraffts point was below $0^{\circ}C$. Surface tension measurements revealed that the evaluated critical micelle concentration (c.m.c) was $1.8{\times}10^{-3}{\sim}6.5{\times}10^{-4}mol/L$ with a surface tension of 22.5~26.1 dyne/cm at the c.m.c. The initial foam height for CG 14-6E-14 estimated by Ross-Miles method was 16 cm and after 5 minutes the height was 14 cm. It was confirmed that the initial foam force and foam stability were the highest. The foam test and emulsion stability of synthesized gemini cationic surfactants were also compared to those of cetyltrimethylammonium bromide (CTAB), a commoly used surfactant.

• Journal of the Korean Recycled Construction Resources Institute
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• v.6 no.4
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• pp.304-310
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• 2018

The aim of the research is to provide possibility of quality controlling by rheological properties for lightweight foamed concrete. The lightweight foamed concrete achieves its low density by containing air bubbles (foam) produced during the mixing process. Therefore, containing foamed volume during setting period is critical for the securing the performance as an insulating material. In this research, regarding foam collapse during the setting period, rheolgocial properties of fresh state lightweight foamed concrete were assessed to get its relationship with volume stability, or foam stability. For the experiment regarding foaming factors including mixing time, mix design of contents for materials, rheological properties of fresh state lightweight foamed concrete were tested with its density and settling depth. Based on the settling depth with various factors, relationship with rheological properties was analyzed, and especially, close relationship of plastic viscosity and settling depth was found. Therefore, from the results of this research, it is considered to contribute on suggesting a new approach of quality controlling for lightweight foamed concrete using rheological test method.