• Proceedings of the Korea Concrete Institute Conference
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• 2004.05a
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• pp.680-683
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• 2004

This study is to obtain basic data concerned with properties of foam for foamed concrete and foaming method. Main factors of this study are types of foaming agents, temperature of solution with foaming agents, and types of foam generator. Testing items are size distribution of foam, foaming ratio to solution, and stability of foam. The results of this study were shown as follow. It is optimum condition of foam generator that length/diameter of foaming tube is 2.0, bead size within foaming tube is $4\~6mm$, and nozzle size of foaming tube is 10mm. AES and AOS are good results to produce high quality foam, and stability of foam is good in foaming temperature of $20^{\circ}C$.

• Journal of the Korean Ceramic Society
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• v.35 no.12
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• pp.1280-1285
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• 1998

Foaming method is presented the preparation of porous materials from high-concentrated kaolin silica and flyash slurries. The slurries were foamed dried and sintered respectively. The porosity of sintered ma-terials was about 70-75% Mean pore-size was the range of 70-150$\mu\textrm{m}$ and pore structure was continuous Sodium lauryl sulfate anionic surfactant was used as a foaming agent. The foaming ability and the froth sta-bility were increased with increasing the concentration of the foaming agent. But the size of the constituent bubble of froth after foaming process was not affected by the concentration of the foaming agent. These results showed that the mean pore-size of sintered materials was closely related to the froth stability which is related to the change of bubble-size during the drying process.

• Journal of the Korean Society of Food Science and Nutrition
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• v.22 no.6
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• pp.743-752
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• 1993

To elucidate the effects of natural gums, i.e. carrageenan, locust bean gum and xanthan gum and synthetic gums, i.e. carboxymethyl cellulose(CMC) and methyl cellulose(MC) on the foaming properties of sodium caseinate, surface tension, absolute viscosity, turbidity, foaming ability, foam stability, and heat stability of the foams of the caseinate solutions with added gums were examined. The surface tension of sodium caseinate solution(5%) adding to gums at pH 4.0 and 5.0 were higher than those at pH 7.0 and 8.0. The viscosities of the solutions adding to gums(0.1, 0.2, 0.3 and 0.5%) ap pH 4.0, 5.0, 7.0 and 8.0 were 2.4~170.0, 2.5~190.0, 5.3~180.0 and 6.3~99.0 cps, respectively. Especially xanthan gums predominantly increased the viscosity. Turbidities were 97.3~98.2 at pH 4.0 and 5.0 and 93.0~95.8 at pH 7.0 and 8.0. Foaming abilities of the solution adding to xanthan gum, carrageenan and locust bean gum were increased, while those of CMC and MC were decreased. Additions of xantham gum, CMC and MC increased the foam stability, especially xanthan gum did predominantly. Xanthan gum, MC and locust bean gum were more effective than CMC and carrageenan for heat stability. For improving the foaming properties of sodium caseinate xanthan gum were best of five kinds of gums. Surface tensions and turbidities of the solution were related to foaming ability, and the viscosities were related to foam stability and heat stability.

• The Korean Journal of Food And Nutrition
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• v.9 no.3
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• pp.325-330
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• 1996

Foaming capacity (FC) and stability (FS) of protein recovered from red crab (Chitinonecetes opilio) processing in water and soybean protein isolate were determined at pH 2.0~10.0 in water and NaCl solution. The FC values for both proteins showed the lowest values at the isoelectric point (pH 4.0) and increased nth an increase in pH above the isoelectric point. FC of RCP was higher than that of SPI at pH 10.0 in water and both NaCl solutions. FC of SPI increased with an increase in NaCl concentration at pH 4.0 and 6.0, but FC of RCP was not affected. The highest FS values for both proteins were obtained at pH 4.0 in water. At pH 2.0, FC of RCP decreased with NaCl concentration increase, but FS increased. NaCl concentration had little effect on FS of RCP at pH 4.0 and 6.0, but the FS decreased at pH 10.0. FS of SPI was similar to that of RCP at pH 2.0 and increased with NaCl concentration Increase from 0.1 to 0.5M NaCl at pH 10.0.

• Korean Journal of Food Science and Technology
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• v.36 no.5
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• pp.728-732
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• 2004

Convenient method for determination of egg white foaming properties was suggested. Highly reproducible results were obtained when 70g egg white was whipped at 1,200 rpm for 2 min. Using standardized testing method, foaming capacity and stability of egg white samples including fresh egg white, freeze-dried egg white and commercial egg white powder were effectively differentiated. Foaming capacity of egg white was not affected during storage of fresh egg white up to 4 weeks at $4^{\circ}C$, whereas foaming stability significantly decreased after 2 weeks of storage.

• Korean journal of food and cookery science
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• v.4 no.2
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• pp.1-9
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• 1988

This study was carried out in order to study the foaming properties of mungbean protein. Mungbean protein isolate was tested for the purpose of finding out the effect of pH, addition of sucrose on foaming properties. The results were summarized as follows: 1. Foam expansion values were generally depen. dent on protein concentration to 3% protein suspension. From 1% to 3% suspension, foam expansion values increased. However over 3% suspension, the values decreased. In 1% mungbean protein suspension, the foam expansion value of suspension at pH 4.5 was greater than that of at pH9. In 3%, 5%, and 10% suspensiona the foam expansion values of suspension at pH 7 was the lowest. Foam expansion value significantly decreased by the addition of sucrose. 2. The foam stability appeared the greatest value as protein concentration increased. It appeared the greatest value at pH 4.5. When sucrose was added, the foam stability increased. The more sucrose was added, the better foam stability was.

• Applied Chemistry for Engineering
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• v.33 no.3
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• pp.272-278
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• 2022

In this study, natural emulsifiers were extracted from Medicago sativa L. and Sapindus saponaria L. The extraction yield using CCD-RSM and the extraction process of foaming stability of the extracted product were optimized and 95% confidence interval was used to confirm the statistical reasonableness of the optimization. Herein, independent parameters were the ethanol volume and extraction temperature, whereas reaction parameters were the extraction yield and foaming stability. Under the condition of 53.5 vol% ethanol and extraction temperature (70.9 ℃), the maximum yield and foaming stability of the extracted product from Medicago sativa L were predicted as 26.2 wt% and 44.5%, respectively. In the case of the extraction from Sapindus saponaria L, the maximum yield and foaming stability were expected to be 31.9 wt% and 47.5% under the optimized conditions including 60.4 vol% of ethanol and extraction temperature (72.4 ℃). The average experimental error for validating the accuracy was about 3.4(± 0.3)% and 5.0(± 0.04)% for the extraction processes from Medicago sativa L. and Sapindus saponaria L., respectively.

• The Korea Journal of Herbology
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• v.33 no.5
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• pp.67-72
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• 2018

Objectives : Natural extracts have been extensively studied to replace single agent drugs that cause a variety of side effects. However, studies of changes to the formulation of natural extracts has not been nearly proceed. We aimed to investigate whether pharmacological stability of hyeonggaeyeongyotang gagambang (HYT) is altered by formulation changes for foaming tablet. Methods : In this study, we performed freeze - drying of HYT, which is known to have antioxidant and anti - inflammatory properties, and then changed the formulation by foaming. Results : As a result, the foaming reaction appeared normally when HYT foamed tablets were put into water, and almost all of the substances were dissolved in the aqueous solution. In addition, we confirmed using high-performance liquid chromatograph that the geniposide used as an indicator material of HYT was stable in most of the formulations. It was confirmed that the change of HYT formulation did not affect the antioxidant efficacy by the 2,2'-azino-bis-3-ethylbenzothiazoline-6-sulphonic acid assay. Moreover, quantitative real-time PCR confirmed that the inhibitory effect of HYT on IL-$1{\beta}$ mRNA expression induced by lipopolysaccharides treatment in murine macrophage RAW 264.7 cells was similar in the solution of foaming tablet. Conclusions : These results suggest that the materials with various pharmacological effects can be stably maintained even when the formulation is changed by the foaming action of HYT. Our results are expected to provide important basic knowledge on formulation changes using various natural extracts.

• Korean Journal of Human Ecology
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• v.4 no.1
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• pp.62-67
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• 2001

Effects of irradiation on the physical and functional characteristics of egg whites were investigated. Fresh shell eggs were irradiated at 0, 0.5, 1.0, 2.0 and 3.0kGy. Egg whites were separated from eggs kept at 3$0^{\circ}C$ for 2hr. There was a considerable decrease in viscosity of egg whites with irradiation. Irradiation made egg whites darker and less greenish. The foaming properties including foaming ability and stability were examined. Irradiation led to increase in whipping power and decrease in drainage in an irradiation dose-dependent manner. These results showed that irradiated egg whites had good foaming ability and stability.

• Applied Biological Chemistry
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• v.36 no.6
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• pp.434-439
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• 1993

To investigate the effects of neutral salts on the foaming properties of sodium caseinate, turbidity, surface tension, absolute viscosity, foaming ability and foam stability of the caseinate solutions(5%, w/v) with added NaF, $Na_2SO_4$, NaCl, $NaNO_3$, and NaSCN at concentrations of 0.1, 0.5, 1.0, 1.5 and 2.0 M were examined. NaCl and $NaNO_3$ improved the foaming ability compared to sodium caseinate without salt, and also $Na_2SO_4$ and NaF did the foaming ability at the concentrations of 0.1M and 0.5M, while NaSCN did not improve the foaming ability. For foaming ability optimal concentrations of the salts were 0.5, 1.5, and 1.0 M in $Na_2SO_4$, NaCl, and NaSCN, respectively. Additions of $Na_2SO_4$, NaF and $NaNO_3$ at 0.5 M concentrations improved the foam stability of sodium caseinate by 825%, 615%, and 53% compared to control, while those of NaSCN reduced foam stability.