• Journal of the Korean Society of Safety
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• v.19 no.2
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• pp.47-53
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• 2004

Emulsion polymerization ws carried out using Alkyl methacrylate(RMA) like MMA, EMA, BMA and Styrene Monomer(SM) for core-shell latex preparation. It was synthesized at $80^{\circ}C$ in the presence of anionic surfactant SLS(Sodium Lauryl Sulfate). FT-IR and DSC analysis are used to confirm the synthesized core-shell emulsion latexes. Moreover DSC and TGA were used to investigate the thermal characterisitcs of them. The differences of the decomposition rate and the activation energy from TGA and DSC analysis are not so big. It considers that the pendent group is not affect of the thermal characteristics and stability on core-shell latexes, which is synthesized with RMA and Styrene. For investigating combustion products, LC50 values were calculated by FED(Fractional Effective Dose)from the Pyrolyzer-Mass sepctrometer.

• Food Science of Animal Resources
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• v.38 no.1
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• pp.162-171
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• 2018

The purpose of this study was to investigate the quality of duck ham formulated with duck skin through the pre-emulsification process. The experiments to investigate the quality characteristics of duck ham were carried out to measure proximate composition, cooking loss, emulsion stability, pH, color, texture profile analysis, apparent viscosity, and sensory characteristics. Duck ham was prepared with various ratios of duck skin in pre-emulsion as follows: Control (duct skin 30%), T1 (duck skin 20% + pre-emulsified duck skin 10%), T2 (duck skin 15% + pre-emulsified duck skin 15%), T3 (duck skin 10% + pre-emulsified duck skin 20%), and T4 (pre-emulsified duck skin 30%). As the ratio of duck skin to pre-emulsified skin changed, the quality of duck ham in terms of moisture content, fat content, cooking loss, emulsion stability, lightness, textural analysis, apparent viscosity, and overall acceptability changed. The moisture content of T2 was the highest (p<0.05) and that of the control and T4 was the lowest (p<0.05). The fat content of control was higher than all treatments (p<0.05). T2 had the lowest values in cooking loss, total expressible fluid, fat separation, hardness, springiness, and gumminess (p<0.05). The score of overall acceptability of all treatments with pre-emulsified skin was higher than control (p<0.05). Therefore, the pre-emulsification process can improve the quality characteristics of duck ham and 1:1 ratio of duck skin and pre-emulsified skin was the proper ratio to improve the quality characteristics of duck ham.

• Elastomers and Composites
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• v.54 no.4
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• pp.335-344
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• 2019

In this work, styrene butadiene rubber (SBR) and styrene butadiene styrene (SBS) were used to modify asphalt, resulting in SBR- and SBS-modified asphalt, respectively. The two modified asphalts were emulsified with a nonionic emulsifier (Span 60) and cationic emulsifiers (ID, DDA) and their phase stabilization was investigated via particle size, Zeta potential, and flow behavior analysis. With increasing amount of the mixed emulsifier, the particle size decreased, leading to an increase in viscosity. The shear thinning behaviors and Zeta potential values ranging from 35-65 mV were determined and remained considerably stable. In addition, the adhesion strength and compression strength of the SBR-and SBS-modified asphalt emulsion were evaluated via surface free energy examination. The remarkable adhesion and compression strengths were estimated when 5 phr ID and 6 phr DDA were added to the emulsified asphalt modified with SBR and SBS. Therefore ID and DDA, the two cationic surfactants, played significant roles in improving the dispersion and interfacial adhesion strength, resulting in the improved adhesion and compression strength of the emulsified asphalts modified with SBR and SBS.

• Applied Chemistry for Engineering
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• v.31 no.1
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• pp.49-56
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• 2020

In this study, surface modification of CaCO₃ nanoparticles by a silane coupling agent propyltrimethoxysilane (PTMS) was conducted and the effect of surface hydrophobicity on the stability of foam and emulsion was studied in order to test the potential applicability as a foam stabilizer or an emulsifier. The surface modification of CaCO₃ nanoparticles by PTMS was confirmed by FT-IR, DSC and TGA analysis. The atomic concentration of CaCO₃ particle surface treated by PTMS has been also identified by using XRD and XPS analyses. Both floating tests and contact angle measurements were also performed to examine the effect of PTMS concentration on the surface modification of CaCO₃ nanoparticles.

• Journal of the Korean Applied Science and Technology
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• v.33 no.4
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• pp.771-776
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• 2016

The acrylate copolymer having good thermal stability, coating and adhesion properties was designed and prepared. We prepared copolymers in >95% high yield using methyl methacrylate, isobornyl methacrylate and 2-hydroxyethyl methacrylate monomers by the bulk and emulsion polymerization techniques. The $^1H$-NMR spectrum was used to identify chemical structure and glass transition temperatures increased from $123^{\circ}C$ to $140^{\circ}C$ confirmed by DSC, DMA and TGA analysis. In addition, as the content of IBMA increased, storage modulus and thermal decomposition temperature increased. As the content of IBMA increased from 10% to 30% in the composition for the entire monomer, tensile strength increased from 22 to 30 MPa in both polymers prepared by bulk and emulsion techniques. The contact angle increased from 70 to up to 88 degrees due to hydrophobic property of IBMA.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.33 no.2
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• pp.74-80
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• 2001

This study was carried out to manufacture microcapsules from natural aromatic essential oils by polymeric emulsification and to evaluate their properties using microscopical and electro-chemical analysis techniques. It was shown that aromatic essential oils (yuja, lavender, and peppermint) could be microcapsulated and their emulsion has a good stability and storage characteristics.

• Korean Journal of Food Science and Technology
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• v.24 no.3
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• pp.294-299
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• 1992

This study was to examine the effect of functional properties of soy protein isolate(SPI) and qualities of soybean curd upon proteolytic hydrolysis. SPI was hydrolyzed using proteolytic enzyme, bromelain. The protein content of SPI by microkjeldahl method was 84% and the degree of hydrolysis in modified soy protein isolate(MSPI) was 2.7%. The solubility of MSPI was higher than that of control at various pH tested and proteolytic hydrolysis was increased emulsion formation and foam expansion while decreased emulsion stability, foam stability and calcium precipitation. Modified soybean curdI, standard soybean milk: Modified soybean milk=3:1, was soft and springy soybean curd when the texture properties of soybean curd were tested by texture profile analysis using Instron and sensory evaluation. The rheological model of soybean curds was investigated by stress relaxation test. The analysis of relaxation curve revealed that the rheological behavior of soybean curds could be expressed by 7-element generalized Maxwell model. The equilibrium modulus and modulus of elasticity decreased as the ratio of modified soybean milk was increased.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Proceedings of the Korean Radioactive Waste Society Conference
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• 2009.06a
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• pp.84-85
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• 2009

New approaches for detecting, preventing and remedying environmental damage are important for protection of the environment. Procedures must be developed and implemented to reduce the amount of waste produced in chemical processes, to detect the presence and/or concentration of contaminants and decontaminate fouled environments. Contamination can be classified into three general types: airborne, surface and structural. The most dangerous type is airborne contamination, because of the opportunity for inhalation and ingestion. The second most dangerous type is surface contamination. Surface contamination can be transferred to workers by casual contact and if disturbed can easily be made airborne. The decontamination of the surface in the nuclear facilities has been widely studied with particular emphasis on small and large surfaces. The amount of wastes being produced during decommissioning of nuclear facilities is much higher than the total wastes cumulated during operation. And, the process of decommissioning has a strong possibility of personal's exposure and emission to environment of the radioactive contaminants, requiring through monitoring and estimation of radiation and radioactivity. So, it is important to monitor the radioactive contamination level of the nuclear facilities for the determination of the decontamination method, the establishment of the decommissioning planning, and the worker's safety. But it is very difficult to measure the surface contamination of the floor and wall in the highly contaminated facilities. In this study, the poly(styrene-ethyl acrylate) [poly(St-EA)] core-shell composite polymer for measurement of the radioactive contamination was synthesized by the method of emulsion polymerization. The morphology of the poly(St-EA) composite emulsion particle was core-shell structure, with polystyrene (PS)as the core and poly(ethyl acrylate) (PEA) as the shell. Core-shell polymers of styrene (St)/ethyl acrylate (EA) pair were prepared by sequential emulsion polymerization in the presence of sodium dodecyl sulfate (SOS) as an emulsifier using ammonium persulfate (APS) as an initiator. The polymer was made by impregnating organic scintillators, 2,5-diphenyloxazole (PPO) and 1,4-bis[5-phenyl-2-oxazol]benzene (POPOP). Related tests and analysis confirmed the success in synthesis of composite polymer. The products are characterized by IT-IR spectroscopy, TGA that were used, respectively, to show the structure, the thermal stability of the prepared polymer. Two-phase particles with a core-shell structure were obtained in experiments where the estimated glass transition temperature and the morphologies of emulsion particles. Radiation pollution level the detection about under using examined the beta rays. The morphology of the poly(St-EA) composite polymer synthesized by the method of emulsion polymerization was a core-shell structure, as shown in Fig. 1. Core-shell materials consist of a core structural domain covered by a shell domain. Clearly, the entire surface of PS core was covered by PEA. The inner region was a PS core and the outer region was a PEA shell. The particle size distribution showed similar in the range 350-360 nm.

• Asian-Australasian Journal of Animal Sciences
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• v.33 no.5
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• pp.812-824
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• 2020

Objective: The aim of this work was to assess the effect of fermented blueberry (FB; 2%, 4%, and 6%) on the oxidative stability and volatile molecule profiles of emulsion-type sausage stored at 4℃ for 28 days. Methods: The antioxidant activity of FB was determined through radical-scavenging activity against 2, 2-diphenyl-1-picrylhydrazyl (DPPH) and hydroxyl radicals. Four formulations of sausage treatments with different FB levels (0%, 2%, 4%, 6%) were prepared, then peroxide value (POVs), thiobarbituric acid-reactive substances (TBARS) values, protein carbonyls and thiol groups were measured. The aroma profiles of sausages for each treatment was also determined. Results: The half maximal inhibitory concentration indicated that FB had greater scavenging ability than ascorbic acid against DPPH and hydroxyl radicals. Sausages with FB significantly retarded increases in POVs and TBARS, as well as in the content of protein carbonyls during all storage days (p<0.05). Particularly, 4% and 6% FB-treated sausages had better oxidation inhibition effects. However, FB accelerated the reduction in thiol groups (p<0.05). Additionally, FB inhibits the excessive formation of aldehyde compounds; for example, hexanal, which may cause rancid flavors, decreased from 58.25% to 19.41%. FB also created 6 alcohols (i.e., 2-methyl-1-propanol, 3-methyl-1-butanol, and phenylethyl alcohol), 5 ester compounds (i.e., ethyl acetate, ethyl lactate, and ethyl hexanoate) and 3-hydroxy-2-butanone in the sausages that contribute to sausage flavors. The principal component analysis showed that the aroma profiles of sausages with and without FB are easily identified. Conclusion: The addition of FB could significantly reduce the lipid and protein oxidation and improve oxidative stability for storage. Also, adding FB could inhibit rancid flavors and contribute to sausage flavors.