• 대한화학회지
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• 제57권1호
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• pp.25-34
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• 2013

The efficiency of three complex surfactants based on sunflower oil and nitrogen containing compounds as corrosion inhibitors for mild steel in $CO_2$-saturated 1% NaCl solution, has been determined by weight loss and LPR corrosion rate measurements. These compounds inhibit corrosion even at very low concentrations. The inhibition process was attributed to the formation of an adsorbed film on the metal surface that protects the metal against corrosive media. The inhibition efficiency increases with increasing the concentration of the studied inhibitors. Maximum inhibition efficiency of the surfactants is observed at concentrations around its critical micellar concentration (CMC). Adsorption of complex surfactants on the mild steel surface is in agreement with the Langmuir adsorption isotherm model, and the calculated Gibbs free energy values confirm the chemical nature of the adsorption. Energy dispersive X-ray fluorescence microscopy (EDRF) observations of the electrode surface confirmed the existence of such an adsorbed film.

• Bulletin of the Korean Chemical Society
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• 제9권2호
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• pp.106-108
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• 1988

The effects of surfactants, CTAB, SDS, and TX-100, on the fluorescence emission intensity of Be-morin complex was studied in terms of pH, temperature, added electrolyte, and concentration of surfactants. The ionic surfactants decreased the fluorescence intensity of the complex. However, the addition of TX-100 caused a substantial increase in the fluorescence intensity without spectral shift, by which means the detection limit of Be was obtained to be 0.3 ppb. Optimum pH for Be determination was near 9.6 and the fluorescence intensity showed a continuous decline with the increase of temperature. Nitrate ion lowered the fluorescence intensity considerably. Mechanism of the interference remains to be elucidated.

• Bulletin of the Korean Chemical Society
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• 제25권2호
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• pp.280-284
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• 2004

The optimum conditions for the most effective precipitate of surfactant complex of sodium alkylsulfate with cetylpyridinium chloride were studied in the aqueous solution. The parameters such as the alkyl chain length of anionic surfactants, molar ratio of two surfactants, temperature and the concentration of added NaCl in the aqueous solution were correlatively studied for the productivity of the precipitate formation. By the productivity, the optimum conditions to produce complex of anionic surfactant with cationic surfactant were the longer alkyl chain, equivalent molar ratio between anionic and cationic surfactants, 0 $^{\circ}C$ and 1.5 M NaCl.

• 한국식품과학회지
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• 제23권1호
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• pp.116-121
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• 1991

밀전분의 호화와 노화에 수분함량과 sodium stearoyl-2-lactylate(SSL), sucrose ester(SE), monoglyceride(Dimodan) 같은 surfactant의 효과를 differential scanning calorimetry를 이용하여 조사하였다. 전분의 호화양상은 수분함량에 따라 다르고 수분함량이 30% 이하이면 호화가 일어나지 못하였다. 호화개시 온도는 $59{\sim}60^{\circ}C$이었으며, 노화개시 온도는 $50{\sim}55^{\circ}C$이었다. 노화된 전분의 엔탈피는 수분함량이 $40{\sim}50%$일 때 가장 컸다. Surfactant를 첨가하면 호화온도는 약간 높아졌고, amylose-lipid complex의 엔탈피는 증가하였다. Surfactant를 첨가한 전분은 저장에 따라 노화가 늦게 진행되었으나 amylose-lipid complex의 변화는 거의 없었다.

• 한국응용과학기술학회지
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• 제25권2호
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• pp.205-210
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• 2008

The transformation of the liquid crystal complex made by binding of anionic surfactant, sodium dodecyl sulfate (SDS), into high charge density cationic polymer, the homopolymer of diallyldimethylammonium chloride (PDADMAC) was induced by adding of nonionic surfactants and investigated by means of microscopy and FE.SEM. Among nonionic surfactants in this experiments polyethylene glycol (3 mol) ether of lauryl alcohol (laureth-3) made variation in the complex. The laureth-3 transformed the complex into spherulite vesicle with the size of ca.$100{\mu}m$. This change increased the viscosity and the turbidity of the solution phase separated originally. Microscope showed that they are spherulite particles and polarized microscope suggested they are multi.lamellar liquid crystals. FE-SEM also proved that explicitly.

• 한국식품과학회지
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• 제13권1호
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• pp.74-89
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• 1981

Breadmaking is a complex system in which many variables govern the production of acceptable bread. Lipids, a minor component of wheat flour, function importantly in bread-making. Shortening, or fat, is one of the essential ingredients in commercial baking. Beneficial shortening effect depends on type and quantity of lipids present in wheat flour and also on wheat flour quality. Surfactants have been used in baking industry during last decade because certrain surfactants can replace shortening and/or natural flour lipids. A proper combination of lipidshortening-surfactant is more useful in the production of specialty breads such as whole wheat breads, high protein breads, high fiber breads or even non-wheat composite breads rather than in the production of regular white breads. This presentation is a review of recent studies on the contribution of flour lipids, shortening, and surfactants, alone or in combination in the production of breads; illustrations are mainly from data obtained in the author's laboratory.

• 한국의류학회지
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• 제24권3호
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• pp.422-428
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• 2000

At present, analytical methods available for determining the amount of cationic surfactants(DSDMAC) on the fabrics are spectrophotometric method based on formation and extraction of the colored ion pair with anionic dye, radiochemical analysis and HPLC analysis. This study presents new analytical methods based on the formation of cationic surfactant(DSDMAC)-disulfine blue complex on the cotton fabric. Test methods for determining the amount of DSDMAC-disulfine blue complex on the cotton fabrics are measuring the reflectance of the colored fabric and the absorbance of the methanol solution of DSDMAC-disulfine blue complex extracted from dyed cotton fabric. Linear relationships between the K/S value of the fabric treated with DSDMAC followed by disulfine blue and the amount of DSDMAC sorbed by cotton fabric were obtained. Thus, the amount of DSDMAC sorbed by cotton fabric can be determined by K/S value of the fabric. DSDMAC-disulfine blue complex on the cotton fabric was extracted with methanol. The amount of DSDMAC sorbed by cotton fabric was estimated by measuring the absorbance of the methanol solution extracted from dyed cotton fabric.

• 한국식품조리과학회지
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• 제8권3호
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• pp.255-263
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• 1992

Pasting characteristics and amylose-surfactant complex forming ability of sweet potato starch were investigated after defatting and the addition of surfactants, such as SSL (sodium steamyl-2-lactylate) Dimodan (mono/di glyceride) and SE (sucrose ester) with different concentrations. All starch granules were smooth and round, there were no damages to starch granules after defatting and surfactant addition. amylose content of surfactant added stach decreased and me order of decrease was SSL, SE and Dimodan. The cornplex forming ability of SE added starch increased according to increasing HLB value. As surfactants concentration increased, amylose complex formig ability increased. In case of gelatinization patterns by amylograph, the initial pasting temperature of surfactant added starches was higher than mat of untreated or defatted starches, but viscosity at each temperature were all decreased. Soluble carbohydrate and leached amylose of starches increased at increasing temperature, those of surfactant added starches decreased at each temperature in the order of SSL, SE and Dimodan.

• 한국응용과학기술학회지
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• 제15권3호
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• pp.39-45
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• 1998

In recent years, there has been considerable interest in the development of new functional surfactant including new type of anionic surfactants. Anionic surfactants, ${\alpha}-sulfo$ fatty acids that straight long chain alkyl group having from 12 to 18 carbon atoms, were synthesized with sulfur trioxide-dioxane complex to good yield. Xylitol ${\alpha}-sulfo$ fatty acid esters were obtained by reaction that the acetification and esterification of xylitol, by addition reaction with sodium chloride and hydrolysis respectively. These compounds were a new group of destructible surfactants which readily hydrolyzed and oxidized in natural water reservoirs. Physical properties of these new compounds involved surface tension, critical micelle concentration(cmc), foaming power, emulsion power, and hydrolysis properties, were measured. The cmc values of the compounds by ring method were assumed to $7.0{\times}10^{-3}{\sim}3.0{\times}10^{-2}mol/{\ell}$ range and surface tensions at cmc were $25{\sim}31dyne/cm$ respectively.

• Environmental Engineering Research
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• 제10권3호
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• pp.138-143
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• 2005

Laboratory batch experiments were conducted to evaluate the Fenton degradation rates of phenanthrene. Fenton reactions for the degradation of phenanthrene were carried out with aqueous and slurry phase, to investigate the effects of sorption of phenanthrene onto solid phase. Various types of surfactants and electrolyte solutions were used to evaluate the effects on the phenanthrene degradation rates by Fenton's reaction. A maximum 90% removal of phenanthrene was achieved in aqueous phase with 0.9% of $H_2O_2$ and 300 mg/L of $Fe^{2+}$ at pH 3. In aqueous phase reaction, inhibitory effects of synthetic surfactants on the removal of phenanthrene were observed, implying that surfactant molecules acted as strong scavenger of hydroxyl radicals. However, use of $carboxymethyl-{\beta}-cyclodextrin$ (CMCD), natural surfactant, showed a slight enhancement in the degradation of phenanthrene. It was considered that reactive radicals formed at ternary complex were located in close proximity to phenanthrene partitioned into CMCD cavities. It was also show that Fenton degradation of phenanthrene were greatly enhanced by addition of NaCl, indicating that potent radical ion ($OCI^-$) played an important role in the phenanthrene degradation, although chloride ion might be acted as scavenger of radicals at low concentrations. Phenanthrene in slurry phase was resistant to Fenton degradation. It might be due to the fact that free radicals were mostly reacting with dissolved species rather than with sorbed phenanthrene. Even though synthetic surfactants were added to increase the phenanthrene concentration in dissolved phase, low degradation efficiency was obtained because of the scavenging of radicals by surfactants molecules. However, use of CMCD in slurry phase, showed a slight enhancement in the phenanthrene degradation. As an alternative, use of Fenton reaction with CMCD could be considered to increase the degradation rates of phenanthrene desorbed from solid phase.