• Journal of Conservation Science
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• v.33 no.2
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• pp.121-130
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• 2017

The currently used wax agents for preserving outdoor metal structures, despite their advantages, have disadvantages such as low endurance and reliability. These wax agents are easily damaged by acid rain, dust, moisture in the air, yellow dust, and air pollutants, resulting in corrosion within a short period after the initial conservation treatment. In addition, aged wax can also exhibit changes in the color or gloss, and also give a sense of difference in the surface. Given these existing problems, it is necessary to develop improved materials for metal preservation. Therefore, this study analyzed the characteristics and applications of the existing wax coating agents in order to identify their disadvantages and to develop a better material for metal preservation. In this regard, this study developed a perilla oil based compound wax and conducted experiments to test its endurance. The new compound wax agent was exposed to outdoor and acid rain conditions: it showed four times and 1.5 times the endurance of the existing wax agents in outdoor and acid rain conditions, respectively. In addition, the new agent seems to be more durable and protective as evidenced by the chromaticity, polish maintenance, and contact angle results. Further, although it is 1.3-1.8 times thicker than the existing agents, the new agent shows a more even surface. Based on these findings, it can be concluded that the new compound wax agent based on perilla oil is a better alternative to the existing was coating agents.

• Journal of the Korean Applied Science and Technology
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• v.39 no.2
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• pp.161-168
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• 2022

Unmodified castor oil (CO) was used to obtain a castor-based aqueous polyurethane (CPUD) and isophorone diisocyanate (IPDI) was used to obtain a transparent film. The mixing effect of polypropyleneglycole (PPG) was analyzed to increase flexibility. In addition, ethylenediamine (EDA) was used as a chain extender. Tensile strength, elongation, and abrasion resistance were measured according to the change according to the castor oil content and the change in the chain extender, respectively. The tensile strength of the sample containing a lot of castor oil was 1.112 kgf/㎟, and the elongation was 88%. The tensile strength of the sample containing a lot of chain extender was 3.33kgf/㎟, and the elongation was 99%. The surface strength was visually confirmed through SEM. The surface strength was visually confirmed through SEM.

• Journal of Advanced Marine Engineering and Technology
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• v.19 no.2
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• pp.47-55
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• 1995

When the low heavy oil is using as fuel oil to the diesel engine, some problems such as corrosion resistance, wear resistance and heat resistance are happened in diesel engine's internal material, especially the adhesive wear of piston ring groove was occurred as a important problem. Therefore to prevent adhesive wear of its groove, the surface of its groove used to be electroplated with Chrominum and for its Chromium electroplating, Fe anode is being used until nowadays because of its Special shape. However in case of using Fe anode, there were some problems such as deterioation of solution, property of Chromium film, and condition of coation. In this paper Pb anode electroplated withPb to the steel plate was investigated for its Chromium electroplating for Pb's high corrosion resistance in acid solution, and Pb anode is not dissolved compared with Fe anode and deterioration degree of solution in case of Pb anode is smaller than that of Fe anode and also property of Chromium film was better than that of Fe anode. Moreover it was known that the optimum cathodic current density for Pb electroplating to steel plate as insoluable anode for Chromium coating of piston ring groove is 30mA/$cm^2$ by experimental results obtained.

• Korean Journal of Food Science and Technology
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• v.5 no.3
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• pp.153-156
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• 1973

Five samples of triglyceride compositions of sesame oil and decuticled sesame oil have been determined by a gas chromatographic analysis. A similar distribution pattern of triglycerides was found in these five sesame oils. It was noted that $C_{50},\;C_{52}\;and\;C_{54}$ were the major components in these samples. The results showed that contents of $C_{50},\;C_{52}\;and\;C_{54}$ triglyceride types in five sesame oils were within $3.0{\sim}4.5%,\;23{\sim}28%\;and\;68{\sim}74%,$ respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.49 no.3
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• pp.293-300
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• 2016

In the present study, we investigated the quality, sensory characteristics and commercialization potential of a rice collet snack made with the addition of dried shrimp. “Mild” and “spicy” snack products were produced with an edible oil coating and mixed seasoning powder coating, respectively. The approximate composition of the mild and spicy snacks, respectively, were 2.44% and 2.24% for moisture, 8.52% and 8.64% for crude protein, 18.36% and 26.54% for crude lipids, 1.28% and 1.38% for ash, 1.1% and 1.2% for salt, and 0.61 and 0.62 for pH. The L (lightness), a (redness), b (yellowness), and ⊿E (color difference) values were higher for the mild snack than the spicy snack. The mild and spicy snack had values of 7,776.4 and 7,655.8 mg/100 g for total amino acids, and 221.6 and 253.5 mg/100 g for total free amino acids, respectively. The TBA (thiobarbituric acid) value did not differ significantly between the two types of snack. The hardness value of the spicy snack was higher than that of the mild snack, but there were no significant differences in flavor between the two products. The sensory evaluation score of the spicy snack was slightly higher than that of the mild snack. Organoleptic inspection indicated that both snacks had a favorable, unique taste.

• Journal of the Korean Wood Science and Technology
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• v.33 no.4 s.132
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• pp.15-22
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• 2005

The acoustic properties of various coatings for stringed musical instruments made were investigated. The applied coatings were urethane topcoat, oil stain, natural varnish, cashew and UV-curable epoxy coating. Acoustic properties of coatings inferred from a resonance frequency and a damping measured by FFT analyzer and tan ${\delta}$ measured by DMTA. Acoustic properties from resonance frequency and damping were analyzed. Optimum coating for stringed instruments was determined by viscoelastic properties and acoustic properties of coating.

• Journal of the Korean Wood Science and Technology
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• v.34 no.1
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• pp.32-39
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• 2006

The acoustic properties of various coatings for stringed musical instruments made were investigated. The applied coatings were urethane topcoat, oil stain and UV-curable epoxy coating. Acoustic properties of coatings inferred from the elastic modulus and the shear modulus that ware calculated from a resonance frequency and a damping measured by FFT analyzer. The relationship between elastic modulus and density and the relationship between elastic modulus and shear modulus of coatings for stringed musical instruments ware investigated as a function of coating thickness.

• Food Science of Animal Resources
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• v.39 no.5
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• pp.780-791
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• 2019

This study aimed to extend the retention of flavor in coffee-containing milk beverage by microencapsulation. The core material was caramel flavor, and the primary and secondary coating materials were medium-chain triglyceride and maltodextrin, respectively. Polyglycerol polyricinoleate was used as the primary emulsifier, and the secondary emulsifier was polyoxyethylene sorbitan monolaurate. Response surface methodology was employed to determine optimum microencapsulation conditions, and headspace solid-phase microextraction was used to detect the caramel flavor during storage. The microencapsulation yield of the caramel flavor increased as the ratio of primary to secondary coating material increased. The optimum ratio of core to primary coating material for the water-in-oil (W/O) phase was 1:9, and that of the W/O phase to the secondary coating material was also 1:9. Microencapsulation yield was observed to be approximately 93.43%. In case of in vitro release behavior, the release rate of the capsules in the simulated gastric environment was feeble; however, the release rate in the simulated intestinal environment rapidly increased within 30 min, and nearly 70% of the core material was released within 120 min. The caramel flavor-supplemented beverage sample exhibited an exponential degradation in its flavor components. However, microcapsules containing flavor samples showed sustained flavor release compared to caramel flavor-filled samples under higher storage temperatures. In conclusion, the addition of coffee flavor microcapsules to coffee-containing milk beverages effectively extended the retention of the coffee flavor during the storage period.

• Korean journal of food and cookery science
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• v.25 no.4
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• pp.488-495
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• 2009

Pork cutlet is a favorite deep fat fried food item among Korean children, and an excellent protein-containing food, and as well as a simple and economical cuisine. However, the frying process adds a significant amount of calories. We added MC (Methylcellulose) and HPMC (Hydroxypropyl Methylcellulose) to the batter in an effort to reduce oil uptake in prepared pork cutlets. After additions of MC and HPMC at concentrations of 0.5, 1, and 1.5% respectively, we assessed the viscosity of batter, color after frying, the increases in moisture retention and oil uptake, and sensory characteristics, comparing each quality. The viscosity of batter with 0.5% HPMC added (w/w) was similar to that of the controls, but the viscosity of all the batter with added MC was so much higher that it was difficult to use the batter for coating at the same temperature, leading to a failure even to prepare a sample. After frying, the batter with added HPMC provided significantly less oil uptake and more moisture retention than the batter to which MC was added. Additionally, with regard to color and sensory characteristics, the pork cutlet with 0.5% added HPMC was superior to the other samples. According to these results, we concluded that when cellulose derivatives are added in order to reduce oil uptake and to raise the moisture retention of the batter of pork cutlet, HPMC is more useful in this regard than MC. Additionally, the batter with 0.5% HPMC added appears to be the best of the tested choices, for three reasons: first, the viscosity of the batter is similar to that of the controls; second, the taste is not greasy after frying as the result of the reduced oil uptake and higher moisture retention; and third, the sensory characteristics of this sample, such as, color, crispiness, and hardness were the best among samples.

• Science of Emotion and Sensibility
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• v.26 no.1
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• pp.79-86
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• 2023

This study aims to create a highly conductive E-textile made by recycling PET with a Dip-coating process. PET fiber with hydrophobic properties is characterized by the difficulty in imparting great conductivity when both Virgin and Recycled are made of electronic fibers through a Dip-coating process. To advance the effectiveness of the Dip-coating process, a sample made of recycled PET was surface modified for 50 w 5 minutes and 10 minutes employing a Covance-2mprfq model from FEMTO SCIENCE. After that, the sample was immersed in an SWCNT dispersion (.1 wt%, Carbon Co., Ltd.) for 5 minutes, and then dip coating was conducted to allow the solution to permeate well into the sample through a padder (DAELIM lab). After the procedure was completed, the resistance measurement was measured with a multimeter at both ends and then accurately remeasured with a wider electrode. As a result of this contemplation, it was affirmed that great conductivity might be given through an impregnation process through the plasma surface modification. When the surface modification was performed for 10 minutes, the resistance was reduced by up to 2.880 times. Dependent on the results of this research, E-fibers employed in the smart wearable sector can also be made of recycled materials, improving smart wearable products that can save oil resources and reduce carbon emissions.