• Elastomers and Composites
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• 제54권3호
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• pp.241-246
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• 2019

Carbon master batch (CMB) rubber sheets, which are stored in stacks, are difficult to separate during reuse because of the adhesion between sheets caused by the stacked weight over time. To solve this problem, in the actual rubber product manufacturing process, various anti-tacking agents (solid powder or liquid surfactants) are applied to the sheet surface. In this study, the emulsion samples of zinc (Zn)-stearate/triethanolamine (TEA)-stearate mixtures were prepared using TEA-stearate as a surfactant, prepared using an industrially manufactured Zn-stearate powder, and their basic anti-tacking properties were studied. During the process of manufacturing emulsion, a heat treatment process and an auxiliary surfactant were introduced to improve the dispersion stability. Results showed that the heat-treated sample exhibited a significant improvement in terms of sedimentation, storage stability, and anti-tacking characteristics since the Zn-stearate particles were reduced to a smaller size by the heat-treatment than that of the original Zn-stearate powder.

• Bulletin of the Korean Chemical Society
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• 제22권6호
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• pp.611-615
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• 2001

A new polynuclear complex of manganese stearate has been prepared by substitution of acetate with stearic acid. The stearate ion with long alkyl chain was used to isolate molecular $Mn_{12}$ cluster from each other. The $Mn_{12}$-stearate compound prepared is soluble in most organic solvents and resistant against water catalyzed reduction. The $Mn_{12}$-stearate compound shows similar electrochemical, magnetic properties to the pristine $Mn_{12}$-acetate.

• 한국축산식품학회지
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• 제34권5호
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• pp.683-691
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• 2014

The effects of sucrose stearate at various concentrations (0.1%, 0.2%, and 0.3%, w/v) on the physico-chemical characteristics of ready-to-eat (RTE) Samgyetang were investigated during storage at $25^{\circ}C$ for 12 mon. Over the storage duration, the addition of sucrose stearate had no significant effects on the proximate composition of Samgyetang, including meat, broth, and porridge, or the hardness and spreadability of the porridge, although it resulted in significantly higher CIE $L^*$ values for the porridge. The CIE $L^*$ values of Samgyetang porridge with added sucrose stearate increased until 9 mon, while the control decreased until 6 mon, and the values for both changed insignificantly thereafter. The breast meat of Samgyetang treated with sucrose stearate showed higher percentages of polyunsaturated fatty acid after 3 mon and lower percentages of monounsaturated fatty acid after 6 mon compared to the control (p<0.05), while no significant differences were observed with the different sucrose stearate concentrations (p>0.05). The overall sensory acceptability scores were higher at sucrose stearate concentrations of 0.2% or 0.3% after 6 mon and at 0.1% after 9 mon compared to those of the control.

• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.217-220
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• 2001

Enzyme production of calcium stearate was attempted by lipase, hydrogenated beef tallow that contain high level of stearic acid was used by substrate. 90% of hydrogenated beef tallow was converted into calcium stearate in 2.5hr. Calcium stearate that was produced by this method was purified and recovered through new method and this purified and recovered calcium stearate was compared with standard calcium stearate through FT- IR. This result showed the possible replacement of conventional process into enzymetic reaction process.

• 한국결정성장학회지
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• 제13권3호
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• pp.117-121
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• 2003

염화 니켈과 마그네슘 스테아린산 혼합 분말로부터 수소환원 공정에 의하여 니켈 분말을 제조하고 반응온도 및 마그네슘스테아린산의 첨가에 따른 분말의 특성을 검토하였다. 마그네슘 스테아린산을 함유한 경우 과도한 입자 성장의 억제로 인하여 입경 감소 효과가 있었다. 마그네슘 스테아린산의 함유량이 증가함에 따라 이에 따른 액상량의 증가로 인하여 입경 감소와 입자들간의 응집 정도에도 영향을 주었다.

• 한국축산식품학회지
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• 제37권6호
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• pp.855-864
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• 2017

The objective of this study was to assess the sensory-related characteristics of the broth and porridge of ready-to-eat (RTE) ginseng chicken soup (Samgyetang) with sucrose stearate added at various concentrations (0.1%, 0.2%, and 0.3%) during storage at $25^{\circ}C$ for 12 mon. Scores indicating the lightness and size of fat droplets in the broth increased during storage as the sucrose stearate concentration increased, while the clarity scores decreased until 9 mon and the taste scores decreased throughout the storage period (p<0.05). The porridge lightness increased as the concentration of sucrose stearate increased after 6 mon (p<0.05), while scores indicating the softness and vividness were higher for treated samples with sucrose stearate than for the control group after 3 mon, despite a lack of significant differences among treatment groups (p>0.05). The taste scores were lower for treated porridge samples than for the control group (p<0.05), even though no significant differences were observed among the treatment groups (p>0.05). The addition of sucrose stearate to the RTE Samgyetang broth improved the lightness (CIE $L^*$) value of the broth and various sensory palatability parameters, including the color and fat droplet size of the broth and the softness and vividness of the porridge, despite reductions in broth clarity and taste scores for the broth and porridge during storage.

• 대한화장품학회지
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• 제45권3호
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• pp.237-254
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• 2019

본 연구는 친수성 겔화제인 sodium stearate가 수분이 다량 함유된 수중유형의 고형화 자외선 차단제의 경도에 미치는 영향에 관한 연구이다. O/W (oil in water) type의 자외선 차단제는 안정성 및 사용감이 우수하며, W/O (water in oil) type의 자외선 차단제보다 상대적으로 안정화가 용이하다. 고형화 자외선 차단제를 위해 유화제 종류, 전해질과 왁스나 오일 등을 이용하여 안정도를 높이는 방법 등이 연구된 바가 있다. 본 연구에서의 고형화 자외선 차단제 개발은 수분이 40% 이상 함유된 수중유형으로 sodium stearate를 활용하여 경도를 향상시켜 안정화시키고자 하였다. 자외선차단 화장료 경도에 영향을 주는 요인을 분석하기 위하여 반응표면분석법(response surface methodology, RSM)을 사용하였으며, sodium stearate, 폴리올 및 오일을 각 요인으로 하였다. 반응값인 경도는 경도계를 이용하여 측정하였다. 결과적으로 경도에 영향을 주는 3가지 요인 중 특히 sodium stearate가 유의미한 값(p < 0.05)을 보였다. 또한 sodium stearate 함유로 고형화 자외선 차단제의 사용성과 안정성이 증가하는 효과를 보였다.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 1998년도 가을 학술발표회 논문집(I)
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• pp.139-144
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• 1998

This study is intended to devolop the self waterproof agents for high performance concrete by analyzing the properties of fresh and hardened mortar with various addition ratios of the inorganic admixture and zinc stearate. As the results of the test, the flow and air content increase with the addition of expansive additives. When the replacement rate of silica fume increases, the flow decreases for the increased viscidity. And the flow and sir content decrease with the addition of zinc stearate. At hardened state, the compressive strength, tensile strength and flexual strength decrease with the addition of expansive additives and zinc stearate. With the increase of silica fume's replacement, they show a little decrease at early age and then increase gradually. Also, absorption and permeability show a steep decrease when zinc stearate is added, and a slack decrease with the replacement of silica fume.

• Journal of Pharmaceutical Investigation
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• 제41권2호
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• pp.83-90
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• 2011

Main objectives of this study were to investigate the effects of a lubricant, magnesium stearate, as blended in a hydrophilic matrix tablet and to identify significant factors using a tablet ejection force and a swelling property. The characteristics of tablet ejection were evaluated with three different compression forces (30, 40, and 60 MPa) and two controlled factors, amount of magnesium stearate and its mixing time. A hydrophilic model drug (terazosin HCl dihydrate) was regarded as a default factor. Tablet swelling was also evaluated. The optimal amount of PEG compared to PEO was set to be 88.50% w/w. As the amount of magnesium stearate was varied from 0.79% to 2.20% w/w, the amount of PEO and PEG was adjusted to meet the tablet's total weight while maintaining the ratio between the two excipients constant. As the mixing time of magnesium stearate was increased, the tablet ejection force and the swelling property were decreased. As the amount of magnesium stearate was increased, the tablet ejection force and the swelling property were decreased since the increased mixing time and the amount of magnesium stearate induced hydrophobic properties of the matrix tablet more effectively. The ejection force of the tablet increased as a result of increase in the compression force, which means that the breaking of tablet/die-wall adhesion energy was also increased when the compression energy was increased. The results gavea valuable guide how to choose suitable amount of the lubricant with processing conditions for the development of hydrophilic matrix formulations.

• 한국재료학회:학술대회논문집
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• 한국재료학회 1993년도 춘계학술발표회
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• pp.117-117
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• 1993