• Elastomers and Composites
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• v.50 no.2
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• pp.81-86
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• 2015

In this study, natural rubber latex foam was prepared in order to replace commercialized polyurethane foams as a car seat material. Physical properties of the latex foam were investigated and the light stability was improved. The latex foam was mixed in an aqueous solution state, and the degree of foaming and the accelerator ratios were appropriately controlled. Tensile properties, hysteresis and dynamic mechanical properties of the latex foam were measured to compare with those of polyurethane foams. UV light absorbers and radical scavengers were added for improving light stability of the latex foam. Xenon lamp test was conducted to investigate the effects of the reagents on light stability. Our results revealed that the prepared latex foam including a light absorber with an antioxidant showed excellent light stable performances.

• Journal of the Korean Applied Science and Technology
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• v.23 no.1
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• pp.37-44
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• 2006

Solvent-free low foaming scouring agents (LFSC) were prepared by blending of 2-ethylhexylaminoethyl sulfate (2-EHAS), POE(10) octadecylbenzyl- ammonium chloride (POBAC) and Sedlan FF-200 (FF-200). As the results of several tests, 2-EHAS/POBAC/FF-200/water (8g/12g/20g/60g) mixture (LFSC-5) showed good cleaning power, penetrating ability and stability to alkali, and gave less problem in water pollution. The foaming power of LFSC-5 measured by Ross and Miles method was 8mm foam height immediately after foaming, and that measured by Ross and Clark method was less than 300mm foam height at $30^{\circ}C$, and 18mm at $80^{\circ}C$. As a result, LFSC-5 proved a good low foaming scouring agent for fiber.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2019.11a
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• pp.77-78
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• 2019

Organic insulating materials can cause fatal toxic gases when burned, which can lead to human injury. As a combustible material, the risk of fire spreading is great. Therefore, there is a need for a study on the lightweight cured body for the non-combustible inorganic insulation to replace the flammable organic insulation. This study aims to examine the properties of lightweight foamed concrete according to the dilution concentration of animal foaming agent which forms a closed void when foaming as a part of the experiment to examine the utility of the lightweight foamed concrete as an insulating material. Bubbles occupy a large volume of lightweight foam concrete and have a great influence on the properties. Therefore, the stability of the bubble is very important, and as a result of the experiment, it is determined that 3% of the smallest vesicles are prepared at the proper dilution concentration.

• Korean journal of food and cookery science
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• v.7 no.3
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• pp.53-59
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• 1991

This study was carried out in order to investigate the change of protein functionalities such as foaming and emulsifying properties by succinylation of protein isolates. Succinylated and unsuccinylated munghean protein isolates were tested for finding out the effects of pH, heat treatment and sodium chloride concentration on the solubility, emulsion capacity, emulsion stability, foaming capacity, and foam stability. The results are summarized as follows: 1. Succinylation enhanced the solubility of MPI except at pH 4.5. When heated, succinylation greatly increased the solubility of succinylated MPI above $60^{\circ}C$. With the addition of NaCl, succinylation increased the solubility of MPI at acidic condition. 2. Emulsion capacity of succinylated MPI showed the lowest value at pH 7 and higher values at acidic and alkaine condition. when succinylated MPI was heated, emulsion capacity showed the highest at $80^{\circ}C$. With NaCl was added, emulsion capacity of succinylated MPI lincreased at pH 7, 9 or 11 decreased at pH 3 except addition of 1.0M NaCl. 3. Emulsion stability of MPI and succinylated MPI showed the highest at pH 4.5. Succinylation enhanced the emulsion stability of MPI at acidic condition. 4. The foaming capacity of MPI was increased at pH 3, 7 or 9 by succinylation. 5. When heated, foam stability of MPI and succinylated MPI showed the highest at pH 4.5 and at pH 11, respectively. When heated, both proteins showed the highest stability at $100^{\circ}C$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.24 no.1
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• pp.82-91
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• 1995

This study was designed to elucidate the effects of lysozyme, clupeine, sucrose, and sodium chloride on the foaming properties of egg albumen and podered beef plasma. Surface tensions of egg albumen(5%, w/w) and powdered beef plasma(5%, w/w) adding to lysozyme, clupeine, sucrose, and sodium chloride were 46.8$\pm$0.379~52.4$\pm$ 0.404dyne/cm(control, 51.5$\pm$0.416dyne/cm) and 54.6$\pm$0.231~60.7$\pm$0.467dyne/cm(control, 53.9$\pm$0.153dyne/cm), respectively. Turbidities of the solutions were 77.0$\pm$0.058~97.9$\pm$ 0.058(control, 91.2$\pm$0.153) and 90.3$\pm$0.058~98.5$\pm$0.115 (control, 82.7$\pm$0.100), respectively. Surface hydrophobicities of the solutions were 524~811(control, 485) and 5102~ 7128(control, 4665), respectively. The solution with high hydrophobicity revealed good foaming properties. Analysis of egg albumen and powdered beef plasma foam by electrophoresis showed that lysozyme was retained for a long time in foam. The optimal concentraitons of lysozyme and clupeine for foaming properties were 0.5% and 0.3% in egg albumen(5%, w/w) and 0.5% and 0.5% in powdered beef plasma(5%, w/w), respectively. In case of egg albumen, sodium chloride dominantly enhanced the action of clupeine. The addition of 0.3% clupeine with sodium chloride(2.0M) to egg albumen(5%, w/w) increased overrun and foam stability by 119.5% and 70.9%, respectively. The addition of 0.5% clupeine to powdered beef plasma(5%, w/w) also increased overrun and foam stability by 43.7% and 127.3%, respectively.

• Journal of the Korean Society of Food Culture
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• v.14 no.5
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• pp.477-485
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• 1999

This study was conducted to improve the functional properties of soybean protein isolate by dimethylglutarylation and acetylation. Amino acid composition and solubility of modified soybean protein by dimethylglutarylation were not changed, but lysine and trypsin inhibitor activity was decreased an isoelectric point was moved from pH5 to pH4 as a result of modification. Emulsification capacity and stability, foaming capacity and thermal stability were increased by the modification. In that 91% dimethylglutarylated protein did not coagulate when heating at $100^{\circ}C$ for 20 min. while its foaming stability was decreased. Whereas specific gravity was decreased by the modification of the soybean protein, relative viscosity and whiteness were improved. Generally, dimethylglutarylation produced more conformational changes in protein system than did in acetylation.

• Journal of the Korea Concrete Institute
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• v.23 no.2
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• pp.151-158
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• 2011

Bubbles within the foamed concrete manufactured by pre-foaming method is the main factor which affects the physical properties of foamed concrete such as density, strength, and porosity. Although many researches on foamed concrete have been continuously carried out, insufficient number of researches on the properties related to bubbles in the foamed concrete has been performed except for chemical application related researches. In order to make an optimal foamed concrete, study on the bubble properties must be pursued. In order to effectively implement bubbles in the manufacturing of foamed concrete, the bubble properties must be estimated. In this study, in order to determine the bubble properties, examination of the bubble properties according to types and foaming agent concentration was performed. An foaming agent used for this test were anionic surfactant, rosin, and protein system with the foaming agent concentration range of 0.05~13%. Test parameters considered in the study were foaming rate, foam volume, drainage solution volume, and bubble size. The study results showed that, regardless of foaming agent type, higher concentration of foaming agent showed an increase in the foaming rate. Also, the results showed that concentration of foaming agent affected bubble size, drainage solution volume change, and bubble distributions. With respect to the stability of the bubble, protein foaming agent was better than anion surfactant or rosin foaming agent. With respect to the bubble shape, anion surfactant and rosin formed bubbles had polygon shape where as protein formed bubbles had spherical shape.

• Journal of the Korea Institute of Building Construction
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• v.12 no.1
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• pp.22-30
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• 2012

Four types of foaming agents, including Alcohol Ethoxy Sulfate (AES), Alpha Olefin Sulfonate (AOS), Vegetable Soap (VS), and Fe-Protein (FP), are widely used in the construction field. These have different surface tensions and viscosities in water of the same concentration, affecting the flow speed of liquid, size and distribution of foam, and foam stability. However, there is a lack of data regarding the properties of foam concrete using various foam agents. The purpose of this study is to investigate influence of foaming agents on the properties of foamed concretes with various densities. We find that the foaming agent type has little effect on the density, compressive strength, and thermal conductivity of foam concrete, but considerably affects the unit weight of foam, flow and flexural strength of foamed concrete. While almost all properties of foam concrete are affected by density in fresh or hardened state, the potential energy changed by slurry density and the viscosity of foam are dominant factors in the flowability of foam slurry.

• Journal of the Korean Home Economics Association
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• v.28 no.2
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• pp.37-45
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• 1990

The purpose of this study was to determine the foaming properties of two small red bean protein isolates at various conditions. Data concerning the effects of pH, temperature, MaCl concentration, sugar concentration and protein concentration on the properties such as solubility, foam expansion, foam stability were presented. The results were summarized as follows : 1. The crude protein contents of two small red beans were 26.14% and 22.71%. The percentage of nonpolar amino acid group was the highest and that of sulfur containing amino acid group was the lowest. 2. Protein solubility showed the minimum at pH 4.5 which is isoelectric point of small red bean protein isolate adn heat treatment lowered solubility(P<0.05). At pH 4.5, solubility increased sighificantly as 0.4M NaCl was added. However, the effect of sugar concentration in the solubility was not significant. 3. Foam expansion of two small red bean protein isolates was high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam expansion(P<0.05). While addition of NaCl, sugar did not affect the foma expansion, gradual increment of the protein isolates concentration up to 9% decreased the foma expansion slightly. 4. Foam stability was significantly high at pH 4.5 and heat treatment at 10$0^{\circ}C$ lowered foam stability. Addition of sugar caused slight decrease in foam stability. From 1% to 9% suspension, foma stability increased significantly as protein concentration increased(P<0.05)

• Polymer(Korea)
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• v.26 no.4
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• pp.508-515
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• 2002

The effects of the crosslinking caused by irradiation dose, molecular weights of the foaming materials, and various foaming processes on the foam structure of the polypropylene (PP) were investigated. The maximum gel content of the PP was 48% when the sheet was irradiated with 3.2 Mrad. This high gel content improved the cell structures by providing high thermal stability. The increase of both the gel content and structural development were stopped at the irradiation dose exceeding 3.2 Mrad. The increase of the molecular weights served to help produce a foam with particularly fine and even cell structures, along with improved thermal stability as well.