• Journal of the East Asian Society of Dietary Life
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• v.7 no.3
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• pp.315-324
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• 1997

Physicochemical properties of potato starches oxidized with sodium hypochlorite containing 1.5, 3.0, 4.5, and 6.0% active Cl/g starch at pH 7.0 were examined. Carboxyl group contents of oxidized potato starches were proportional to active chlorine concentration in use and water binding capacity, alkali number, and solubility increased with increasing the degree of oxidation. Blue value and iodine binding property indicated the change of amylose structure by the oxidation. Gelatinization trends obtained from transmittance and DSC thermograms showed that gelatinization temperature was lower as starch was oxidized higher. X-ray diffraction patterns and scanning electron micrographs implied oxidation might occur on the surface amorphous regions of starch granule.

• Journal of Adhesion and Interface
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• v.12 no.4
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• pp.138-143
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• 2011

Recently epoxy resin compositions having backbone of novolac derivatives with biphenylene compounds have been used as materials of eco-freindly EMC (Epoxy Molding Compound), because the cured epoxy resin compositions show the self-extinguishing without flame retardant additives. In this study, epoxy resin compositions were prepared and cured using novolac derivateves with biphenylene. Their propeties - structures of phenol derivatives and reactivity, thermal expansion, modulus, and thermal degradation - were obtained by DSC, DMA, TMA, TGA method. When both epoxy resin and hardenr had the biphenyl novolac structure, epoxy resin compositions showed low thermal expansion, good mechanical property, and combustion retardation.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.4
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• pp.1988-1992
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• 2011

Polypropylene (PP)-SEBS/silicate composites with PP content of 35, 40, and 45wt% were fabricated by melt compounding at $200^{\circ}C$, using lab scale Brabender mixer. The content of silicate was fixed at 5wt%. The thermal properties of the PP-SEBS/silicate composites were investigated by differential scanning calorimetry (DSC) and thermogravimetric analyzer (TGA). The melting temperature of PP-SEBS compound decreased up to $141^{\circ}C$ with SEBS content. TGA result indicates an increase in degradation temperature when the silicate was added in the PP-SEBS compound. The rheological properties of the compounds were measured by dynamic Rheometer. PP-SEBS/silicate composite indicates higher shear thinning and elastic property than PP-SEBS compound. Van Gurp-Palmen analysis was applied in order to certify an increase in elasticity.

• Polymer(Korea)
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• v.24 no.3
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• pp.306-313
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• 2000

Polycaprolactone (PCL) macromer containing terminal methacrylate group was synthesized by ring-opening polymerization. The number average molecular weight of PCL macromer was 11600 g/mole and polydispersity index was 1.09. The synthesized PCL macromer was copolymerized with styrene by stable free radical polymerization using 2,2,6,6-tetramethyl-1-piperidinyloxy (TEMPO), benzoyl peroxide, and well-defined poly(styrene-g-caprolactone)s were synthesized. The synthesized copolymers was characterized by $^1$H-NMR and gel permeation chromatography equipped with multiangle laser light scattering detector. Thermal properties of graft copolymers were investigated by DSC.

• Food Science of Animal Resources
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• v.39 no.1
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• pp.65-72
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• 2019

This study investigated the effects of temperature ($50^{\circ}C$, $55^{\circ}C$, and $60^{\circ}C$) and time (12 and 24 h) on the cookery properties of sous-vide (SV) processed pork loin. As an indicator of cookery properties, cooking loss, expressible moisture (EM), pH, differential scanning calorimetry (DSC), shear force, total plate count (TPC) and CIE color were measured and compared with fresh (FC) and cooked control (CC, $75^{\circ}C$ for 30 min). SV treatments at $50^{\circ}C$ showed higher tenderness and lower cooking loss comparing to CC. DSC result indicated that thermal transition of collagen was a key factor affecting the cooking loss and shear force of meat. In comparison of CC, risks of insufficient pasteurization and uncooked color generation were not shown in SV processed meat. Therefore, the results indicated that SV had a potential advantage to produce tender and moist meat, and the best SV condition of pork loin was estimated at $50^{\circ}C$ for 24 h.

• The Korean Journal of Food And Nutrition
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• v.36 no.6
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• pp.581-587
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• 2023

Brown rice has various health benefits; however, it is more difficult to cook and has a harder texture as compared to milled rice. In this study, the effect of the sous-vide cooking method on starch retrogradation and textural properties of brown rice was investigated by comparative analysis with conventionally cooked brown rice based on moisture content assay, evaluation of the textural property analysis, and differential scanning calorimetry (DSC). The results of the study are as follows: First, the moisture content of sous-vide cooked brown rice was higher than in the conventionally cooked brown rice. Second, the sous-vide cooked brown rice has lower hardness, higher adhesiveness, and lower retrogradation enthalpy during storage than conventionally cooked brown rice. Finally, the retrogradation properties of cooked brown rice during storage were analyzed by DSC. The enthalpy increased more rapidly in the case of conventional cooked brown rice, reaching 1.58 J/g after 3 days of storage. This indicated that sous-vide cooking is effective in preventing retrogradation of rice during storage.

• The Korean Journal of Food And Nutrition
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• v.15 no.4
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• pp.331-336
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• 2002

Conformation of soymilk protein was examined to obtain basic information for improved calcium intolerence of soymilk protein partially hydrolyzed with protease. Surface hydrophobicities of three proteins showed the order of SMP(soymilk protein) < SPI(soy protein isolate) < PT-SMP(protease treated soymilk protein). Total thiol group contents of SMP and PT-SMP were similar but larger than that of SPI. Reducing rate of disulfide bond in PT-SMP after 2-mercaptoethanol treatment was laster than that in SMP. And so, this result indicates that PT-SMP may be less compacting due to protease treatement. From circular dichroism result, PT-SMP showed different pattern from SMP and SPI suggesting change of secondary structure by hydrolysis. And analysis of heat denaturating property by DSC showed that denaturation enthalpy of three proteins were all small. Especially enthalpy of PT-SMP was least, and this result suggested that PT-SMP was denatured easily by heating due to less compacting structure.

• Applied Chemistry for Engineering
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• v.4 no.3
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• pp.616-626
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• 1993

Polyurethane(PU) have an excellent flexibility and toughness so that it has been widely used as an elastomer. PMMA was blended with PU to improve the impact property. Five types of PU, having different molecular weight and different polyol types, were prepared and blended with PMMA in order to investigate the effect of molecular weight and polyol type of PU on property of PU-PMMA blend. Tensile strength of PU-PMMA blend was determined by Inston. Differential Scanning Calorymetry(DSC) and Scanning. Elctron Microscopy(SEM) were used to observe morphology change and glass transition temperature changes of PU-PMMA blends. Transparency of PU-PMMA blends was determined by haze meter. But, owing to intrinsic incompatability of PU-PMMA, Low impact strength of PMMA wasn't improved through PU-PMMA blend. therefore, polyurethane dimethacrylate(PUD), having similiar chemical structure to PU and two vinyl group at both ends, was prepared and reacted with methyl methacrylate(MMA) to form crosslinked copolymer Mechanical property of this crosslinked polymer, such as impact strength and transparency, was investigated by Instron, Izod type (Cantilever beam) impact tester and haze meter. Results of these measurements showed that crosslinked copolymer of PUD-MMA was better impact resistance than PMMA and maintained similar transparency to PMMA.

• Journal of the Korean Applied Science and Technology
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• v.24 no.2
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• pp.174-181
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• 2007

In this study, $SiO_2/poly(ethylene-co-vinyl$ alcohol)(EVOH) hybrid coating materials with gas barrier property could be produced using sol-gel method. The biaxially oriented polypropylene (BOPP) substrate with surface pretreatment was coated with the prepared hybrid sols containing various inorganic silicate component by a spin coating method. Crystallization behavior of the hybrids was investigated in terms of analysis of X-ray diffraction and cooling thermogram from DSC experiment. From the morphological observation of the $SiO_2/EVOH$ hybrid gel, it was confirmed that there existed an optimum content of inorganic silicate precursor, Tetraethylorthosilicate (TEOS), to produce hybrid materials with dense microstructure, exhibiting uniformly dispersed silica particles with average size below 100 nm. When TEOS was added at below or above the optimum content, particle clusters with large domain were observed, resulting in phase separation. This morphological result was found to be in good agreement with that of oxygen permeability of the hybrid coated films. In the case of film coated with hybrid prepared from addition of 0.01 - 0.02mol of TEOS, a remarkable improvement in barrier property could be obtained, however, with the addition of TEOS more than 0.04 mol, the barrier property was dramatically reduced because of phase separation and micro-crack formation on the film surface.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.2
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• pp.149-158
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• 2013

L-ascorbic acid, the representative antioxidants, has a great effect on skin whitening, collagen synthesis, and anti-aging, but has low oxidative stability during storage. Therefore, in this study, thermal and oxidation properties of L-ascorbic acid under various storage conditions (powder, aqueous phase, changes of temperature, UV-irradiation, and inflow of external air etc.) were investigated. And the storage stability of ingredient was validated in the double-spaced pouch by analysing oxidation properties under each storage conditions (powder phase and blended with essence). In oder to analyze the thermal properties, TGA, DSC, and FT-IR analysis were carried out and UV-visible spectrophotometer & redox titration were used in parallel for oxidation property analyses. From the result of experiment, L-ascorbic acid was oxidized fast when it contained lots of metallic ion, hydroxy ion in aqueous solution under high temperature, UV-irradiation & inflow external air, whereas it was not oxidized for a long time when it was stored as pure powder although it has same condition as heating up, UV-irradiation & inflow external air. Based on this result, retention period of cosmetics which is using L-ascorbic acid, less stable material in oxidation can be innovatively increased when using double-spaced pouch that is designed and produced for separating storage of active ingredients.