• Proceedings of the Korean Society of Applied Pharmacology
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• 1996.04a
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• pp.285-285
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• 1996

Cyclosporin A (CyA) is widely used in the inhibition of graft rejection in organ transplantation. However, the bioavailability of CyA after oral administration is very low due to its poor solubility and dispersability hi water. To improve the solubility of CyA, microemulsion systems were developed and its physicochemical characteristics were evaluated by phase studies, solubility and dispersability tests. Phase studies on the systems composed of ethyl oleate (EO), PPG-20 methyl glucose ether (GP-20), poloxamer 123 (PL) and water U) were carried out to make stable w/o emulsions. Besides, based on CyA solubility test in various compositions of surfactant systems, a reasonable surfactant composition (GP-20/PL=4/1) was selected to enhance its solubility.

• Journal of Microbiology and Biotechnology
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• v.9 no.1
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• pp.32-38
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• 1999

A biosurfactant produced by Tsukamurella sp. 26A was purified by procedures including acid precipitation, ethylacetate extraction, and adsorption chromatography. The purified biosurfactant reduced the surface tension of water from 72 mN/m to 30 mN/m at a concentration of 250 mg/l, whereas the minimum interfacial tension against n-hexadecane was lowered to 1.5 mN/m at a concentration of 40 mg/i. The compound stabilized oil-in-water emulsions with a variety of commercial oils and had strong emulsification and stabilization activities when compared to those of commercial emulsifiers and stabilizers. Surface tension was stable over a broad range of pH (2-12) and temperature ($100^{\circ}C$, 3h). The biosurfactant was identified as glycolipid having a hydrophilic moiety of trehalose.

• Journal of the Korean Applied Science and Technology
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• v.17 no.3
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• pp.167-173
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• 2000

The process variables for the manufacture of translucent microemulsion prepared with 2-octyl dodecanol, 12-hydroxy stearic acid cholesteryl , POE(40)HCO and 1,3-butandiol were examined initially (primary emulsion) and following aging for three months. The techniques empolyed in this study were particle size, turbidity, interfacial tension and microfluidizer. Particle size analysis and turbidity measurement to evaluate the emulsion stability were used. It was concluded that the process of the emulsification was an important indicator of the stability of the translucent microemulsion. From the particle size and and turbidity measurement of translucent microemulsion, adding the surfactant to the oil phase before the emulsification was found to be the most important factor for the stability of emulsions. We found that interfacial tension of the adding the surfactant to the oil phase is lower than that of the adding the surfactant to aqueous phase. In spite of hydrophilic surfactant, adding the surfactant to aqueous phase produced inferior emulsion to that to oil phase.

• Journal of the Korean Applied Science and Technology
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• v.23 no.2
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• pp.125-129
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• 2006

Benzoxazolo carbocyanine compounds were synthesized by condensation of a suitable ortho-ester with an appropriately substituted 2-methylbenzoxazole in the presence of triethylamine. This compounds used as green sensitizing dyes in photographic emulsions. The compounds are characterized by fast atom bombardment mass spectrometry. The values(m/z) of structurally significant ions observed in FAB spectra. It was showed tentative fragmentation pattern in FAB spectroscopy of $HN(C_2H_5)_3$ cations in glycerol/trifluoroacetic acid matrix.

• Korea-Australia Rheology Journal
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• v.14 no.3
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• pp.115-119
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• 2002

In this paper, a rheo-optical methodology based on small angle light scattering and polarimetry is applied to investigate in-situ and on a time resolved basis the flow-induced structures in aqueous biopolymeric blends. Water-dextran-gelatin is chosen as an example. It is verified to what extent the laws and scaling relations, originally developed for synthetic polymer blends, are valid for the morphology development in this aqueous biopolymeric mixture. It was observed that under low shear rate conditions, the biopolymeric emulsion can be regarded as a conventional emulsion. However, at high shear rates flow induced homogenization occurs.

• Journal of the Korean Ceramic Society
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• v.25 no.3
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• pp.284-292
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• 1988

Alumina-zirconia composite powders for the purpose of improving fracture toughness and thermal shock resistance of alumina were prepared by the emulsion-kerosene drying method. The average particle size of composite powders was less then 1 $\mu\textrm{m}$ and their shapes were spherical. It was shown that the average particle size of composite powders decreased with the concentration of metal-salt in solution and the amount of span 80 added when preparing emulsions. The structure of all zirconia in composite powders heat-treated at 1200$^{\circ}C$ was a tetragonal form at room temperature. This result implied that fine zirconia particles were homogeneously dispersed in the alumina matrix.

• Proceedings of the KSME Conference
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• 2000.04b
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• pp.931-936
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• 2000

An experimental study has been carried out of the combustion behavior of single fuel droplets of water-in-light oil emulsions in an electric furnace to elucidate the dominant factor for the occurrence of micro-explosions. The tests were carried out by changing the following four parameters; the size of water droplets in the emulsified fuels having the same water content, the ratio of water to light oil, ambient temperature in electric furnace, and the kind of fuel having different viscosity(Kerosene, Olive Oil). The result shows that the each parameter plays the different role in the effect on behavior of vaporization, explosion, ignition and combustion for single droplets of water-in-oil Emulsified fuels.

• Journal of Drive and Control
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• v.9 no.2
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• pp.28-38
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• 2012

Monitoring of system cleanliness levels and counting of particulate contaminant are fundamental to achieving hydraulic system reliability as any departure from the specified cleanliness level is often a precursor to future failures. On-line monitoring of cleanliness levels has the advantage of giving data both very quickly and accurately as environmental influences are eliminated. In this way, corrective actions can be promptly implemented. Most on-line instruments are sensitive to system conditions to a greater or lesser extent, but Automatic Particle Counters (APCs) working on light extinction principles are especially sensitive to the presence of optical interfaces caused by such conditions as fluid mixtures, emulsions, free water and air bubbles. These conditions give erroneous data and can result in drawing incorrect conclusions, wasting maintenance time and ultimately, reduced user confidence in cleanliness monitoring. This paper describes such conditions and shows how the correct selection of the analysis technique can result in reliable cleanliness level data.

• Journal of the Korean Society of Combustion
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• v.5 no.1
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• pp.81-89
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• 2000

An experimental study has been carried on single fuel droplets of water-in-light oil emulsions in an electric furnace to elucidate the dominant factor for the occurrence of micro-explosions. The tests were carried out by changing the following four parameters; the surfactant, the ratio of water to light oil, ambient temperature in electric furnace, and four kinds of fuels having different viscosity(light-oil, kerosene, iso-octane, bunker fuel). The result shows that micro-explosion phenomena is dominated without surfactant and below 30% of water content. Explosion-time is affected by ambient temperature and viscosity of used fuel.

• Proceedings of the Korean Journal of Food and Nutrition Conference
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• 2004.07a
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• pp.48-48
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• 2004

Shiitake mushroom contained numerous nutrients, special flavor (lenthionine) and taste. In Asia, they are thought to have numerous medical properties f3r several diseases such as diabetes, anemia, tumors. Phosphates are known to increase hydration and water binding, stabilize meat emulsions, improve juiciness and tenderness, provide mineral supplementation, and maintain flavor of processed meat products. A lexicon f3r describing the texture and flavor of cooked pork patties were developed. (omitted)