• Tribology and Lubricants
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• v.34 no.4
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• pp.160-167
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• 2018

Vegetable oils can contribute to the goal of energy independence and security owing to their naturally renewable resources. One of the representative vegetable oils is biodiesel, which is being used in domestic and European markets as a blended fuel with automotive diesel. Vegetable oils are promising candidates as base fluids to replace petroleum lubricants because of their excellent lubricity and biodegradability. We prepared biodiesel with a purity of 99.9% via the esterification of waste cooking oil. Blended biodiesel and Petro-lube base oil were mixed to produce five types of mixed lubricating oil. We analyzed the various characteristics of the blended biodiesel with Petro-lube base oil for different blending ratios. The lubricity of the vegetable lubricant improves as the content of biodiesel increases. In addition, since zinc dialkyldithiophosphates (ZnDTPs) are widely used as multifunctional additives in petroleum-based lubricants, we optimized the blending ratio for lubricity, oxidation stability, and shear stability by adding ZnDTP as a performance additive to improve the biodiesel properties, such as oxidation stability and hydrolysis. The optimized lubricants improve by approximately 25% in lubricity and by 20 times in oxidation stability and shear stability after the addition of ZnDTP.

• Analytical Science and Technology
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• v.27 no.1
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• pp.66-77
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• 2014

This study was carried out to examine the authenticity discrimination of circulated vegetable oils by using carbon isotope ratio (${\delta}^{13}C$) and fatty acid composition. This analysis was applied to vegetable oils which we can buy in Korean markets, and the analytical instrument was measured by using EA-IR/MS for ${\delta}^{13}C$ and GC/FID for fatty acid composition. ${\delta}^{13}C$ was separated into 3 groups as $C_3$ plant including sesame oil, $C_4$ plant including maize oil, and rice bran oil. Fatty acid composition was significantly different among vegetable oils. In addition, the interval of low and high price vegetable oils was classified through the scatter plot analysis showing the correlation of the ${\delta}^{13}C$ and fatty acid composition. Therefore, through a simultaneous determination of the ${\delta}^{13}C$ and fatty acid composition, we are able to determine the majority of vegetable oils. It help to ensure food safety in Korean market by exclusion of economically modified adulteration in food.

• Journal of the Korean Society of Safety
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• v.25 no.6
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• pp.81-85
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• 2010

In recent years, environmental concerns have been raised on the use of poorly biodegradable fluids in electrical apparatus in regions where spills from leaks and equipment failure could contaminate the surroundings. The vegetable insulation oils are highly biodegradable, have negligible effect on the environment, human health and ecosystem. Therefore, to assure their safe use in electrical power systems, it may require some processing and modification to improve some of their physical, chemical, thermal and electrical properties. This paper provides a comparative results of the electrical breakdown properties of several vegetable insulation oils and mineral oil to use as dielectric fluid in environmental-friendly pole transformer. Also, the electrical breakdown property of the Nomex and kraft insulation papers in vegetable insulation oil is examined.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.66 no.12
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• pp.1745-1750
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• 2017

Starting from the distribution transformer, the insulation oil for the oil immersed power transformer is being used to convert the vegetable oil from the existing mineral oil. Vegetable oil is better in temperature characteristics and insulation performance, is not toxic, and has better biodegradable characteristic than that of mineral oil. In order to investigate the corona inception voltage and dieclectic charateristics of the two insulating oils, three oil immersed transformers using mineral oil and vegetable oil were made and thermal cyclic aged. In this paper, the changes in the corona discharge inception voltage, chemical and electrical properties of the two sampled insulating oils from the transformers had been studied.

• Journal of environmental and Sanitary engineering
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• v.22 no.4
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• pp.65-76
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• 2007

The possibility of rapid quantitative analysis of AV(Acid Value), IV(Iodine Value) and fatty acids in vegetable oils with NIRS(Near-infrared spectroscopy) was evaluated. A calibration equation calculated by MPLS regression technique was developed and correlation coefficient of determination for AV, IV, $C_{16:0},\;C_{18:0},\;C_{18:1},\;C_{18:2},\;C_{18:3},\;and\;C_{20:0}$ content were 0.9727, 0.997, 0.9805, 0.942, 0.9987, 0.9994, 0.9966, and 0.975 respectively. According to the data obtained from validation study, $R^2$ of contents of perilla, corn, soybean, rapaseed oils were 0.897, 0.993, 0.935, 0.707, 0.994, 0.996, 0.984, 0.798, SEP of contents of 0.185, 1.367, 0.899, 0.640, 1.498, 1.360, 0.476, 0.076 by MPLS. The results indicate that the NIRS procedure can potentially be used as a non-destructive analysis method for the rapid and simple measurement of AV, IV and fatty acids in vegetable oils.

• Journal of the Korean Applied Science and Technology
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• v.6 no.2
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• pp.89-104
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• 1989

The purpose of the study was to find an effect of phospholipid-free vegetable oils on the serum lipids and proteins of Sprague-Dawley rats. All experimental rats were fed ad libitum for 60days with the mixture of starch: casein: salt mixture: vitamin mixture (60:18:4:1) and at the same time fed administratively with 1 ml of soybean oil, corn oil and sesame oil bought in market as source of phospholipid-free vegetable oils(PFVO) and those extracted directly by and oil press as source of phospholipid-containing vegetable oils(PCVO) respectively. At the last day of experimental period, the rats were fasted for 12 hours and decaptitated to collect blood for analysis of serum lipid and protein. The results of this study were summerized as follows. 1. The supplementation of dietary phospholipid decrease food efficiency ratio and the growth rate of experimental rats. 2. The supplementation of dietary phospholipid improve correlation coefficient of body weight and organ weights. 3. The supplementation of dietary phospholipid increase the level of serum phosphatidylethanolamine. Therefore, I think that we must eat dietary phospholipid unpurified from vegetable oil to prevent development of atherosclerosis and fat liver.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2003.11a
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• pp.139-148
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• 2003

In this study, biodegradable base Li-greases were prepared by using Li-soap thickener and vegetable oils such as soybean oil, rapeseed oil, castor oil and synthetic ester. Also, EP-greases were formulated by blending base Li-greases, anti-wear additives, EP additives, anti-oxidants and corrosion inhibitor etc. And EP-greases were characterized by analysing physical properties such as worked penetration, dropping point, 4-ball wear, extreme pressure, thermal properties etc. Biodegradability of base Li-greases and EP-greases were evaluated by CEC-L-33-A-93 method using several inoculums of domestic sewage treatment plant. As the results, biodegradability of vegetable oils were shown at the range of 97.1 to $98.4\%$. And biodegradability of base Li-greases and EP-greases were $86.2\%\;\~\;89.3\%\;and\;83.4\%\;\~\;90.0\%$ which were lower value than those o( vegetable oils due to effect of Li-soap thickener, respectively. Therefore, the EP-greases prepared in this study were easily biodegraded by microorgnism.

• Korean journal of food and cookery science
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• v.22 no.6 s.96
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• pp.808-814
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• 2006

The effects of vegetable oils addition on the quality characteristic of pound cake were investigated. The volume of pound cake prepared by adding vegetable oils increased from 1005.8 to 1075.8 mL, compared to 752.8 mL for the control. The volume index of pound cake prepared by adding vegetable oils increased by 3.46${\sim}$3.65, compared to 2.88 for the control. The hardness and penetration of pound cake with added vegetable oils were decreased significantly compared to those of the control during storage for 72 hours. The texture of pound cake with added vegetable oils was not decreased compared to that of the control. The lightness and yellowness values of the cake increased and the redness values of the cake decreased by adding vegetable oils compared to those of the control. The sensory quality of the pound cake with added vegetable oils, as estimated by color, taste, moistness and overall acceptability, was better than that of the control.

• Applied Chemistry for Engineering
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• v.27 no.6
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• pp.639-645
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• 2016

We herein report efficient triplet-triplet annihilation upconversion (TTA-UC) achieved in various non-toxic and non-volatile vegetable oils as a UC media using platinum-octaethylporphyrin (PtOEP) and 9,10-diphenylanthracene (DPA) as a sensitizer and acceptor, respectively. Green-to-blue UC was readily achieved from PtOEP/DPA solution in vegetable oils with the quantum yield of 8% without any deoxygenation process. The UC efficiency was found to be significantly dependent on the contents of unsaturated hydrocarbon in vegetable oils and viscosity of the solution, as well. Though the Stern-volmer constant and quantum yield in vegetable oils were measured to be lower than those measured in the deaerated organic solvent, the quenching efficiency was still high enough to be 93%. In the sunflower oil, the UC threshold intensity ($I_{th}$) was approx. $100mW/cm^2$, which is far larger than the sunlight intensity, but we believe that the UC achieved in non-toxic and air-saturated media was still highly applicable to nontraditional visualization techniques such as bioimaging.

• The Korean Journal of Food And Nutrition
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• v.34 no.2
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• pp.217-223
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• 2021

Vegetable oils are a rich source of bioactive substances. Phytosterols in those have been known for many years for their properties for reducing blood cholesterol levels, as well as their other beneficial health effects. Phytosterols are triterpenes that are important structural components of plant cell membranes just as cholesterol does in animal cell membranes. The aim of this study was to provide consumers with information about phytosterol contents in vegetable oils in Korea market. The contents of major phytosterols (campesterol, stigmasterol, β-sitosterol) in 50 vegetable oils of 10 kinds (perilla oil, peanut oil, avocado oil, olive oil, pine nut oil, sesame oil, canola oil, coconut oil, grape seed oil, and sunflower oil) were analyzed by gas chromatography with flame ionization detector. The average contents of vegetable oils containing 5 or more samples were in the order of sesame oil (334.43 mg/100 g), perilla oil (262.16 mg/100 g), grape seed oil (183.71 mg/100 g), and olive oil (68.68 mg/100 g). Phytosterol content of sesame oil and perilla oil was high among vegetable oils.