• Journal of the Korean Society of Safety
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• v.13 no.1
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• pp.64-69
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• 1998

Three kinds of N-fluoroacyl carboxy pyridinium chlorides were synthesized by the reaction of pyridine-carboxylic acid such as pyridine-2-carboxylic, pyridine-3-carboxylic and pyridine-4-carboxylic acid with long chain perfluoroacyl chloride. The surface chemical properties including surface tension, foaming power, foam stability, effectiveness of wettability and solubilizing effect were measured. These compounds showed good surface activities as emulsifying agent, solubilizing agent and fire-fighting agent.

• Journal of the Korean Applied Science and Technology
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• v.13 no.3
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• pp.61-71
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• 1996

In acid-catalyzed acetal cyclization of long aliphatic aldehydes($R=n-C_7H_{15}$ ; $n-C_9H_{19}$ ; $n-C_{11}H_{23}$) with 1,1,1-tris(hydroxymethyl)propane, 2-alkyl-5-hydroxymethyl-5-ethyl-1,3-dioxanes were obtained. The final products, sodium 2-alkyl-5-(sulfonatedpropylethermethyl)-5-ethyl-1,3-propanesultion in the presence of sodium hydride. These compounds were a new group of destructible surfactants which were readily hydrolyzed and oxidized in natural water reservoirs. Physical properties of these new compounds involved some surface properties such as Krafft point(Kp), critical micelle concentration(cmc), surface tension of aqueous solutions near cmc(${\gamma}_{min}$), foaming power, emulsion power and hydrolysis properties were determined. The destructible surfactants containing 1,3-dioxane ring were synthesized to about $85{\pm}5.5%$ yield. The cmc values of the compounds by ring method were assumed to $0.5{\sim}5.0{\times}10^{-3}mol/L$ range and surface tensions at cmc were $29.5{\sim}33.0dyne/cm$ respectively at $25^{\circ}C$. The foaming power and foam stability were $170{\sim}230mm$ and $52{\sim}135mm$ respectively at $1{\times}10^{-2}mol/L$, foam was occurred rarely below $1{\times}10^{-3}mol/L$. The emulsion property of liquid paraffin was better than that of soybean oil. For hydrolysis property with ph and time, these compounds were decomposed within about 200minutes at $ph1{\sim}2$. Hopefully these compounds are expected to be a good O/W emulsifier that have decomposability in acid and may be used in the process which do not need foaming.

• Journal of the Korean Professional Engineers Association
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• v.17 no.3
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• pp.22-31
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• 1984

Sardine ant mackerel so called dark muscled fish have been underutilized due to the disadvantages in bloody meat color, high content of fat, and postmortem instability of protein. Recent efforts were made to overcome these defects and develope new types of product such as texturized protein concentrates and dark muscle eliminated minced fish. Approach of this study is based on the rapicl dehydration of foamed fish-starch paste by dielectric heating. In process comminuted sardine meat was washed more than three times by soaking and decanting in chilled water and finally centrifuged. The meat was ground in a stone mortar added with adequate amounts of salt, foaming agent, and other ingredients for aid to elasticity and foam stability. The ground meat paste was extruded in finger shape and heated in a microwave oven to give foamed, expanded, and porous solid structure by dehydration. Dielectric constant ($\varepsilon$′) and dielectric loss ($\varepsilon$") vcalues of sardine meat paste were influenced by wavelength and moisture level. Those values at 100KHz and 15MHz were ranged 2.25∼9.86 ; 2.22∼4.18 for $\varepsilon$′ and 0.24∼19.24 ; 0.16∼1.25 for $\varepsilon$", respectively, at the moisture levels of 4.2∼13.8％. For a formula for fish-starch paste preparation, addition of 20∼30% starch (potato starch) to the weight of fish meat, 2∼4% salt, and 5∼10% soybean protein was adequate to yield 4∼5 folds of expansion in volume when heated. Addition of egg yolk was of benefit to micronize foam size and better crispness. In order to provide better foaming and dehydration, addition of 0.2∼0.5% sodium bicarbonate foaming agent, was proper to result in foam size of 0.5∼0.7mm and foam density of 200∼400/$\textrm{cm}^2$ which gave a good crispness.

• Korean Journal of Food Science and Technology
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• v.9 no.2
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• pp.123-130
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• 1977

A laboratory study was made to develop a simple and economic model method for the systematic determination of functional properties of 'Soy Protein Isolates (SPI)' prepared from defatted soybean meal. These are required to evaluate and to predict how SPI may behave in specific systems and such proteins can be used to simulate or replace conventional proteins. Data concerning the effects of pH, salt concentration, temperature, and protein concentration on the functional properties which include solubility, heat denaturation, gel forming capacity, emulsifying capacity, and foaming capacity are presented. The results are as follows: 1) The yield of SPI from defatted soybean meal increased to 83.9 % as the soybean meal was extracted with 0.02 N NaOH. 2) The suitable viscocity of a dope solution for spinning fiber was found to be 60 Poises by using syringe needle (0.3 mm) with 15 % SPI in 0.6 % NaOH. 3) Heat caused thickening and gelation in concentration of 8 % with a temperature threshold of $70^{\circ}C$. At $8{\sim}12\;%$ protein concentration, gel was formed within $10{\sim}30\;min$ at $70{\sim}100\;^{\circ}C$. It was, however, disrupted rapidly at $125\;^{\circ}C$ of overheat treatment. The gel was firm, resilient and self-supporting at protein concentration of 14 % and less susceptible to disruption of overheating. 4) The emulsifying capacity (EC) of SPI was correlated positively to the solubility of protein at ${\mu}=0$. At pH of the isoelectric point of SPI (pH 4.6), EC increased as concentration of sodium chloride increased. Using model system$(mixing\;speed:\;12,000\;r.p.m.,\;oil\;addition\;rate:\;0.9\;ml/sec,\;and\;temperature\;:\;20{\pm}1\;^{\circ}C)$, the maximum EC of SPI was found to be 47.2 ml of oil/100 mg protein, at the condition of pH 8.7 and ${\mu}=0.6$. The milk casein had greater EC than SPI at lower ionic strength while the EC of SPI was the same as milk casein at higher ionic strength. 5) The shaking test was used in determining the foam-ability of proteins. Progressively increasing SPI concentration up to 5 % indicated that the maximum protein concentration for foaming capacity was 2 %. Sucrose reduced foam expansion slightly but enhanced foam stability. The results of comparing milk casein and egg albumin were that foaming properties of SPI were the same as egg albumin, and better than milk casein, particularly in foam stability.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.895-901
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• 1998

To extract insoluble proteins and improve functional properties of sesame meal proteins was treated with phytase and protease from Aspergillus sp. It was found that the optimum pH, optimum temperature, optimum treatment time and optimum unit of enzyme for extraction of protein were pH $10{\sim}12$ (alkaline), $60^{\circ}C$, 11 hr. and 900 units of phytase and 60 units of protease, respectively. The foaming capacity, foaming stability, oil absorption and water absorption of sesame meal protein after treatment with phytase and protease were increased as compared to the control.

• Applied Chemistry for Engineering
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• v.4 no.4
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• pp.683-691
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• 1993

All the activities and physical properties including surface tension, foaming power, foam stability, emulsifying power, dispersion effect, wettability and solubilization of sodium dodecyl polyoxyethylene ${\alpha}$-sulfo alkanoates aqueous solution were measured and critical micelle concentration was evaluated. Their cmc ebaluated by the surface tension method was $10^{-4}{\sim}10^{-5}mol/{\ell}$, and surface tension of the aqueous solution was decreased to 30~70dyne/cm. The experimental results for foaming power, foam stability, emulsifying power in benzene or soybean oil, dispersion effect in calcium carbonate, wettability and solubilization showed a good and efficient surface active properties, and then it would be expected that these products could be applied as O/W type emulsifier, dispersion agent.

• Applied Biological Chemistry
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• v.36 no.3
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• pp.172-177
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• 1993

To extract insoluble proteins from sesame meal residue by microorganism, the sesame meal residue was treated with crude enzyme solution of Bacillus sp. CW-1121. The foaming capacity of salt soluble protein was quite lower than that of water soluble protein and the foaming stability of salt soluble protein decreased abruptly in 10 min., while it sustained for 30 min in case of water soluble protein. Emulsion capacities of all the protein fractions showed minimum value near isoelectric point of protein and salt soluble protein had lower emulsion capacities than that of water soluble protein. The emulsion stability of the protein was relatively stable for 30 min at $80^{\circ}C$. Oil and water absorption capacities of salt soluble protein were higher than those of water soluble protein.

• Journal of the Korean Applied Science and Technology
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• v.15 no.2
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• pp.77-81
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• 1998

Surface active properties of these aqueous Gemini surfactant solutions including surface tension, critical micelle concentration(cmc), foaming power, foam stability, emulsifying power and Krafft point were measured at given conditions. They showed excellent properties, being compared with conventional single-chain surfactants such as sodium dodecyl sulfonate(SDS). Their surface tensions in the aqueous solutions were decreased to $30{\sim}38$ mN/m, which is lower than 39 mN/m of SDS, and their cmc values evaluated by surface tension method were $2.8{\times}10^{-5}{\sim}3.3{\times}10^{-4}$ mol/L. These values were also much lower than that of SDS, $9.8{\times}10^{-3}$ mol/L. The foaming power and foam stability, especially decyl and dodecyl compounds, were good and the emulsifying power in benzene or soybean oil was also excellent. All of the synthesized Gemini surfactants possessed good water solubility and their Krafft points were all below $0^{\circ}C$. As results, DDED and DDOD, Gemini surfactants which were synthesized are expected to be applied as foamers, emulsifiers and so on.

• Journal of the Korean Applied Science and Technology
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• v.15 no.2
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• pp.11-24
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• 1998

All the surface activities including surface tension, foaming power, foam stability, emulsifying power, dispersion effect, and detergency were measured and critical micelle concentration(cmc) was evaluated in dilute aqueous solution. The cmc evaluated by the Ring method was $10^{-3}{\sim}10^{-4}mol/L$ in case of monoesters, and $10^{-3}{\sim}5.0{\times}10^{-5}mol/L$ in case of diesters, respectively. Surface tension of the aqueous solution was decreased to $45{\sim}50dyne/cm$, showing the tendency that the ability of lowering the surface tension was dependent on increasing of carbon atom number in alkyl chain. Foaming power of all the monoesters was better than that of diesters. while foam stability of diesters was to the contrary. Emulsifying power of soybean oil or benzene was specially expected to be good for emulsifiers in industrial application fields. HLB values of monoesters and diesters evaluated by Griffin's method were in the range of 8 to 12. Dispersion property of ferric oxide was stable in the range of $4.5{\times}10^{-5}{\sim}5.0{\times}^{-4}mol/L$ in case of monoesters, and $10^{-5}{\sim}10^{-4}mol/L$ in case of diesters.

• Journal of the Korean Applied Science and Technology
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• v.35 no.3
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• pp.579-586
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• 2018

In this study, surfactants were synthesized using fatty alcohols of 8, 10, 12 and 14 carbon chains length. The structures of the synthesized surfactants was confirmed by FT-IR and $^1H$-NMR analysis. The surface tension of the diluted surfactant was measured as 26~32 mN/m depending on the carbon length and the critical micelle concentration was measured as $10^{-3}{\sim}10^{-5}mol/L$.The minimum value per molecule of the synthesized sulfonic acid surfactant is 1.68 to $1.30nm^2$. The physical properties of the synthesized surfactants were determined by measuring the critical micelle concentration, foaming power, emulsifying stability, and contact angle.