• Polymer(Korea)
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• v.36 no.1
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• pp.29-33
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• 2012

Solution type pressure sensitive acrylic adhesives were synthesized from 2-ethylhexyl acrylate (2-EHA) as a base monomer and acrylic acid as a functional monomer. The surface energy and basic physical properties of synthesized PSA (pressure sensitive adhesives) were investigated as a function of contents of acrylic acid and crosslinking agent. The structures of adhesive were identified by FTIR. Viscosities and molecular weights of PSA were measured by a Brookfield viscometer and GPC, respectively. Consequently, molecular weight and viscosity increased as the contents of acrylic acid increased up to 6 wt% and then decreased at higher contents. Surface energy increased as the contents of acrylic acid increased owing to the increase of COOH groups, which yielded the enhancement of polarity of PSA. On the other hands, their peel strengths were inversely proportional to molecular weight and showed tendencies of decreasing as the contents of acrylic acid and crosslinking agent increased.

• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.616-619
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• 2004

This study has focused on the possibility for recycling of tailings from the Sangdong tungsten mine as powder. The experimental tests for entrapped water ratio were carried out in accordance with the specificed method by Okamura. The rheological measurements of cement paste were conducted by using a commerically digital Brookfield viscometer (Model LVDV-II+) equipped with cylindrical spindles. The results of this study, in case of cement paste mixed with tailings, entrapped water ratio was decreased with increasement of mixing ratio. Thickness of pseudo water film was increased, and mean plastic viscosity was decreased with increasing replacement.

• The Korean Journal of Food And Nutrition
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• v.13 no.1
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• pp.78-82
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• 2000

For the purpose of investigation of the food processing fittness of the sea mustard aqueous extracts, the steady shear flow have been measured over a wide range of shear rate using a Brookfield digital viscometer(SPDL21). The rheological behaviors of the sea mustard aqueous extracts which were extracted at 10$0^{\circ}C$ for 2 hours exhibited pseudoplastic behavior with yield stress. In the test of the relationship between temperature and apparent viscosity of samples at 10 rpm decreased along with the increment of temperature. The sea mustard aqueous extracts appeared greatly temperature dependent characteristics(Ea=1.51 ㎉/mole).

• Proceedings of KOSOMES biannual meeting
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• 2017.04a
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• pp.205-205
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• 2017

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.693-700
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• 2004

Viscometry was applied to identify irradiated corn starch (CS), sweet potato starch (SS), and potato starch (PS) from non-irradiated controls using Brookfield DV-III programmable rheometer. Effects of starch suspension concentration (7.0-9.5%) and spindle speed (25-125 rpm) were investigated. Established optimal viscosity-measuring conditions showed the highest correlation coefficient between irradiation dose (0-6.0 kGy) and corresponding viscosities for CS, SS, and PS. Threshold values for identifying irradiated starches were suggested. Viscosities of all samples significantly decreased with increasing irradiation dose (p<0.05) and spindle speed, while increased as suspension concentration increased. Optimal conditions for suspension concentration and spindle speed were 7.5% (6.7%, d.b.) and 125rpm in CS, 8.5% (7.3%, d.b.) and 125 rpm in SS, and 9.0% (7.3%, d.b.) and 100rpm in PS, respectively. Under these measuring conditions, threshold values for discriminating unknown samples were 0.313, 0.345, and 0.811 for CS, SS, and PS in 1.5 kGy-irradiated samples, compared with 0.521, 0.798, and 1.693 in non-irradiated samples, respectively, enabling identification of irradiated from non-irradiated starches.

• Journal of the Korean Society of Food Culture
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• v.22 no.2
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• pp.254-260
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• 2007

This study was examined closely physiological activation and intended to present the possibility of developing food low-fat food. Developing carbohydrate fat replacer as materials for low-fat food made of Korean potato starch, it is expected that the new demand of fat replacer will be created. Potato starch was modified by chemical modification. The calorie of starch of GPS was measured to be 3.0 kcal/g, those of chemically modified starch, HPR showed 2.5 kcal/g respectively, suggesting that calorie is decreased by modified treatment. The appropriateness of processing food was experimented by substituting the existing oil and fat containing food with gel of starch and modified starch in constant rate through utilization of modified starch. When producing mayonnaise by substituting edible oil with gel of modified starch in 10-50%, calorie was reduced by 44${\sim}$45% when substituted by 50%, suggesting the potential of low-fat food. Measuring viscosity of mayonnaise by Brookfield viscometer, the mayonnaise with HPR showed high viscosity and the chemical modified starch group of EZ also showed high viscosity. Generally, the material property of mayonnaise tended to reduce in all measured items when oil and fat are substituted by starch substituting materials and the substituting materials increase. When it comes to the emulsification stability of mayonnaise with starch substituting materials, emulsification stability of all mayonnaise with starch substituting materials is lower than that of compared group. While the group with NL as commercial fat replacer showed emulsification stability which was slightly higher than group with modified starch and the substitution group of HPR showed higher emulsification stability. Sensory evaluation for low-fat mayonnaise by substituting oil the products substituted by modified starch was more preferred than general starch substituting products such as GPS. While NL as commercially fat replacer showed the hight preference, products with H40, EZ were also highly preferred.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.37 no.1
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• pp.37-42
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• 2011

The rheological properties of the aqueous solution of scleroglucan industrially produced by Sclerotium rolfsii at concentrations ranging from 0.1 % to 2 % (w/w) were determined by using brookfield viscometer and rheometer. Gel matrices of scleroglucans were stable over a wide range of pH and ionic strength in the aqueous medium. In the oil dispersion with phytosqualane in oil phase and three kinds of thickening agent in aqueous phase, scleroglucan showed the highest dispersion properties. The synergistic effect between scleroglucan and locust bean gum was also examined. The highest viscosity was obtained for the solution mixture at scleroglucan/locust bean gum weight ratio of 5 : 5. The results of this study suggest the potential of scleroglucan as thickner for a wide variety of cosmetic formulations.

• Journal of the Korean Applied Science and Technology
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• v.25 no.4
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• pp.525-532
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• 2008

To prepare a solution type acrylic pressure-sensitive adhesive, quarter polymers were synthesized from butyl acrylate(BA), 2-ethylhexylacrylate(2-EHA) as a base monomer, methyl methacrylate(MMA) as a comonomer, each of methacrylic acid(MAA), acrylic acid(AA) as a functional monomer. Acrylic solution type pressure-sensitive adhesives(PSA's) of isocyanate derivative crosslinking PSA's were prepared by crosslinking of BEMM, BEMA with toluene-2,4-diisocyanate. The structure of adhesive was identified by FT-IR. The viscosity was measured by using Brookfield DV-III and molecular weight was measured by using gel permeation chromatography. The physical properties of polyethylene film coated with BEMMT, BEMAT were measured as a function of the concentration. As the result, BEMMT(0.6, 0.8), BEMAT(0.6) showed peel adhesion of $160{\sim}180\;g_f$/25 mm width and shear adhesion of more than 24 hours, and tackiness of $4/32{\sim}6/32$ which was relevant to commercial usage.

• Macromolecular Research
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• v.14 no.3
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• pp.267-271
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• 2006

Polyelectrolyte complex films were prepared with two compounds, chitosan and poly(ethylene glycol)-monosuccinate, using a casting in order to synthesize a polyelectrolyte complex film with various mole ratios of chitosan and poly(ethylene glycol)-monosuccinate. The solution properties of isolated PEC were investigated for the effects of FTIR, pH value, Brookfield viscosity and cell viability assay using MTT staining. The PEC films were evaluated for mechanical properties by typical stress-strain curve, far thermal properties by DSC and TGA and for surface morphology Properties by SEM. Furthermore, the surface resistance, moisture regain and water content of the films were characterized. The solution properties were affected by several factors including the chitosan content in the PEC, the mixing ratio of PEG and chitosan, and pH. Several PEC in acidic conditions exhibited film formation under appropriate conditions of mixing ratio and chitosan concentration in the mixing process. These PEC films were found to have sufficiently flexible and stable properties due to their hydrophilic structure, which was farmed by the oppositely charged interaction between PEG-MS and chitosan matrix. The results showed the potential applicability of chitosan and poly(ethylene glycol)-monosuccinate films as a biocompatible polymer.

• Korean journal of food and cookery science
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• v.13 no.4
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• pp.379-383
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• 1997

To study the effect of amylose on the mechanism of gel formation, swelling power, water solubility, the pattern of alkali gelatinization and gel properties were investigated. The swelling power of waxy maize starch (Amioca) was the highest and followed by those of PFP > Amaizo > Amylomaize VII. Amioca showed higher iodine affinity of soluble amylose than other maize starches. The apparent viscosity of alkali gelatinization measured by Brookfield viscometer for Amaizo was 70${\times}$10$^3$cp which was higher than Amylomaize VII. The apparent viscosity of PFP was increased to 70${\times}$10$^3$cp and then decreased. As maize starches were autoclaved at 121$^{\circ}C$ with starch: water ratio (1 : 9) and autoclaving-cooling cycle were up to 4 times, gel properties were measured by rheometer. Amaizo showed the highest value for hardness, adhesiveness, springiness, and cohesiveness, and hardness of gel after two cycles of autoclaving-cooling was the highest. Gel properties seemed to be affected by the chain length of amylose rather than the content of amylose.