• Elastomers and Composites
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• v.55 no.1
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• pp.1-5
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• 2020

This study examined the effects of the addition of maleic anhydride-grafted polypropylene (PP-g-MA) and polyolefin elastomer (POE) on polyamide 66 (PA66) and polypropylene (PP) blends. The blends of PA66/PP with PP-g-MA and POE were prepared using a twin screw extruder. Mechanical testing results revealed that the tensile, flexural, and izod impact strengths of the blends were maximized at a PP-g-MA content of 2 phr. The increased mechanical strength of the blends with PP-g-MA was attributed to the compatibilizing effect of the PA66 and PP blends. In addition, as the POE content increased, the impact strength of the blends increased. However, at a high POE content, the tensile and flexural strengths decreased, seemingly because of the lower mechanical properties of POE.

• Bulletin of the Korean Chemical Society
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• v.17 no.1
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• pp.1-2
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• 1996

• Bulletin of the Korean Chemical Society
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• v.21 no.1
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• pp.33-34
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• 2000

• Bulletin of the Korean Chemical Society
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• v.19 no.1
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• pp.119-120
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• 1998

• Bulletin of the Korean Chemical Society
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• v.16 no.8
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• pp.783-786
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• 1995

• Bulletin of the Korean Chemical Society
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• v.15 no.11
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• pp.931-932
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• 1994

• Bulletin of the Korean Chemical Society
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• v.20 no.4
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• pp.405-407
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• 1999

• Bulletin of the Korean Chemical Society
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• v.17 no.12
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• pp.1096-1098
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• 1996

• Bulletin of the Korean Chemical Society
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• v.17 no.12
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• pp.1102-1104
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• 1996

• Korean journal of food and cookery science
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• v.26 no.1
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• pp.32-40
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• 2010

This study was performed to determine the quality characteristics of mugwort-Sulgi with added chemical leavening agents. Mugwort-Sulgi was prepared with different levels of baking soda (0.3, 0.6, and 0.9%) and baking powder (0.3, 0.6, and 0.9%) and stored for 4 days. The a value significantly decreased with the addition of baking soda, and the b value significantly decreased over storage time. The pH value was significantly increased by the addition of baking soda, and significantly decreased with baking powder. The rate of swelling and poring was significantly increased with the addition of baking powder, and significantly decreased with baking soda. Hardness, springiness, cohesiveness, and gumminess were significantly increased with the addition of baking soda, while it significantly decreased with the addition of baking powder. According to sensory evaluation, taste, texture, and overall acceptance were highest in mugwort-Sulgi with 0.6% baking powder.