• Proceedings of the Korean Institute of Building Construction Conference
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• 2017.05a
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• pp.180-181
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• 2017

This study aims to analyze the high strength mortar's fundamental properties and autogenous shrinkage properties by taking into consideration the result of the previous study in which it was found that ERBO(Biodiesel) exercises greatest effect on the expansion effect of mortar, and changing the time and rate of mixing the ERBO. A total of five levels were set as experimental variables: the three levels of the rate of ERBO, 0, 0.5, 1.0%, and the two levels of the time of mixing the ERBO: first, adding the ERBO with the mixing water and mixing it before, and second, mixing it after the mortar is completely mixed. It was found that the rate of length change decreased as the rate of ERBO increased, and the rate of length change was lower when the ERBO was mixed sooner.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2016.10a
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• pp.115-116
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• 2016

This study applied BS replacement mortar's ERCO to see what impact it has on moisture evaporation and contraction changes, and resulted in the following. Depending on the rate of change in length according to the cure method of BS replacement mortar, high-strength areas were shown to have a bigger increase in the rate of change in length than regular or low-strength areas, and differences in rate of change in length due to ERCO cure methods were shown to be slight. For rate of changes in mass, on the whole there was an increase in the order of dry curing, cover curing, 7-day water curing, and28-day water curing. A comprehensive view says that after removal of test piece specimens, ERCO application did not expect a sufficient curing effect in the BS area.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2018.05a
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• pp.206-207
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• 2018

This study is a series of studies intended to derive the improvement of strength concrete quality using an emulsified refined oil (ERCO). In other words, ERCO is used to analyze the improvement degree of the basic properties of ordinary strength concrete by pre-adding the AE Agent on its products. ERCO was also planned to have a mixing ratio of 0, 0.5 %, and the pre-addtion of AE agent mixed with 0, 1, 2, and 3 % of the concrete's mixed ERCO mass. As a result, as the pre-injection of AE agent was increased, the slump, and air contents tended to be improved microscopically, but there was no significant effect. and Compressive strength tends to increase smart-all as the pre-addtion of AE agent increases in concrete, but it does not have a significant effect.

• Korean Journal of Food Science and Technology
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• v.16 no.2
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• pp.228-234
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• 1984

A partial hydrolysis of soybean protein isolate was carried out by using pepsin and trypsin. The degree of hydrolysis was evaluated by chemical analysis, viscometric measurements and gel electrophoresis. The functional properties of the hydrolyzates such as flow behavior, emulsion properties and foaming properties were evaluated. A selective hydrolysis of 11S protein fraction by pepsin was observed from the SDS-PAG electrophoresis. The changes in the molecular weight distribution by different conditions of enzyme hydrolysis were evaluated. The changes in the intrinsic viscosity of the protein hydrolylate by reaction time were highly correlated to the contents of TCA soluble protein and 0.03 M $CaCl_2$ soluble nitrogen. The degree of hydrolysis ($DH_{TCA}$, $DH_{Ca}$) were used to evaluate the effect of enzyme treatment on the functional properties of the hydrolyzate. The apparent viscosity and emulsion capacity and stability of the protein solution decreased as DH increased, while the foaming capacity increased linearly with the increasing DH.

• Applied Chemistry for Engineering
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• v.4 no.1
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• pp.54-63
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• 1993

Some emulsified 1, 2-disubstituted imidazolinium salts were synthesized by quaternization of 1, 2-disubstituted imidazoline which had been prepared by the reaction of dodecanoic acid with tetraethylenepentamine. 2-Docosamido-2'-docosanoyloxydiethylamine was prepared by the reaction of docosanoic acid with hydroxylethylethylenediamine. Then, some emulsified fatty carbamide salts were also synthesized by quaternization of fatty carbamide which had been prepared by the reaction of urea with the 2-docosamido-2'-docosanoyloxydiethylamine. Some softners were prepared by blending of these salts mentioned above. These softners were treated on acrylic fiber, then several properties were measured. As the results, softening and lubricating properties are good and a little antistatic property was observed. The synthesized softners were also proved as a durable softner by means of the several experiments : bending resistance test and measurements of feeling change with washing according to the pH changes. The surface structure of acrylic fibers treated with the softner were characterized by SEM.

• Food Science and Preservation
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• v.11 no.2
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• pp.142-147
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• 2004

To develop the red pepper seasoning oil(RPSO), corn oil was used as the base oil. For generating hot taste and color, oleoresin capsicum and oleoresin paprika were mixed to base oil (SSO1). Then, for generating black red color, natural black pigment that is extracted from gardenia and kaoliang was added SSO1 to prepare SSO2. To magnify the hot taste, extract of red pepper, phosphoric salt and emulsifier (monogly 20) were. then added to SSO2 to prepare SSO3. This SSO3 was very similar to real red pepper seed oil as a color and taste, but its hot flavor was not enough. To resolve this problem, we mixed about 5% of another oil(SSO4), which was mingled and roasted red pepper powder with corn oil, to SSO3. In terms of above experiment, RPSO was obtained.

• Clean Technology
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• v.12 no.4
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• pp.205-210
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• 2006

In this study, polystyrene hollow microspheres were prepared via optimized purifying steps for the reuse of waste polystyrene. PS/PVA double layered hollow microspheres were prepared using the multiple emulsion ($W_1/O/W_2$) method with recycled polystyrene. The sonication treatment at the first stage of $W_1/O$ emulsion formation was very important factor of control of particle size and its distribution. When sonication was treated for 20 seconds, the average particle size and distribution were $1.35{\mu}m$ and $0.8{\mu}m{\sim}2.8{\mu}m$, respectively. The double layered hollow microspheres that have smaller and uniformed particle size distribution were manufactured when gelatin or Tween 80 was used as surfactants in the $W_2$ phase.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.162-167
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• 1990

10% salted egg yolk containing 12-21% e99 white (RI 42-45) was stored at $-15^{\circ}C\;and\;-25^{\circ}C$. Changes of appearent viscosity and emulsification capacity were measured monthly(1-6 months). Viscosity, oil particle size and emulsion stability of mayonnaise which was prepared with these yolks for each storage time were also tested . In salted e99 yolk, viscosity was increased gradually with increasing the storage time, and further increased in the yolk of less egg white (higher RI), stored at $-25^{\circ}C\;than\;-15^{\circ}C$. Emulsification capacity was decreased gradually with increasing the storage time. In mayonnaise, which was Prepared with these frozen egg folks, oil Particle size became smaller gradually with increasing the storage time of egg folk, and further became smaller in the egg yolks containing low levels of egg white , stored at $-25^{\circ}C\;than\;-15^{\circ}C$. The viscosity of mayonnaise was decreased by about 2 months storage of e99 yolk, and restored thereafter, emulsion stability was decreased by 3-4 months storage of egg yolk and restored slightly thereafter.

• Applied Biological Chemistry
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• v.39 no.4
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• pp.274-281
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• 1996

To prepare edible skin gelatin of conger eel such as material fur quality improvement of surimi gel, the defatted skin was limed with 1% calcium hydroxide at $5^{\circ}C$ for 2 days, washed thoroughly with tap water, extracted with 8 volumes of distilled water to dehydrated skin for 2 hours at $50^{\circ}C$. The gelatin extract was centrifuged, filtered and then passed through anion(Amberlite 200C) and cation (Amberlite IR 900) resins. The purified gelatin solution was evaporated and dried by hot-air blast$(40^{\circ}C)$. The gelatin prepared by above condition had the highest quality as revealed by physical property values i.e. 240.5 g in gel strength, $28.0^{\circ}C$ in melting point and $28.0^{\circ}C$ in gelling point. Funtional property values were 56.8% in solubility, 1.8 ml/g in oil binding capacity, 55.0% in emulsifying capacity and 48.5% in emulsifying stability. jelly strength and senso교 evaluation of surimi gel from fish with red muscle were not improved by addition of emulsifying curd from conger eel skin gelatin as emulsifier. Therefore, the conger eel skin gelatin requires a suitable modification of functional group and improvement of processing operation to utilize as a material for quality Improvement of surimi gel.

• Journal of Conservation Science
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• v.37 no.5
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• pp.426-439
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• 2021

In this study, we compare the properties and estimate the durability of five oil colors that are the most popularly used colors in the conservation of oil paintings. A set of these colors was obtained form four manufacturers each, and their properties were analyzed by conducting deterioration experiments. Subsequently, we observed the colors and performed X-ray fluorescence analysis. As a result of colour observation and XRF analysis, it was confirmed that there are the differences according to the pigment types, mixing rations and the manufacturers even for colors having the same product name. The deterioration test indicated differences in the appearance of the colors ; for instance, the color difference was above 12.0 in most of the samples, including restoration color and acrylic gouache. In the case of Lemon Yellow a lot of discoloration and cracking occurred, and difference in gloss was ob served in Viridian of manufacturer C. Most cracks were ob served in the restoration color obtained from manufacturer B and were assumed to be because of the resin used by the manufacturer. Nevertheless, additional research will have to be conducted by controlling variables in order to find out the cause. Through this study, we demonstrated that retouching materials for conservation of oil painting differed in their physical properties according to the color and manufacturer. Therefore a conservator should be mindful during the selection and use of materials for retouching oil paintings.