• 한국해양학회지
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• v.26 no.4
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• pp.324-331
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• 1991

Laboratory experiments were undertaken in mixing chamber to study the water-in-oil emulsion formation tendency, stability and formation rate of 16 crude oils. Arabian, Iran, Dubai, Isthmus and Daekyung crudes showed high emulsion formation tendency and had water contents of 80-90%. Emulsions of crude oils of middle East were very stable, while Isthmus and Daekyung sudes formed unstable emulsion. Emulsion formation tendency rate, and stability showed significant correlations with asphaltene content of crude oil. To evaluate the possibility of preventing mousse formation, inhibition ability of several dispersants and demulsifier was tested. They inhibited mousse formation at 0.1-0.2% concentrations (v/v). Emulsion inhibition by chemical treatment delayed the time of formation, but did not decrease water content. Demulsifying ability of dispersants and demulsifier was tested because biscous emulsion causes formidable problems in skimming, pumping and recovery operation. British demulsifier Alcohol 0 showed excellent emulsion breaking efficiency at 0.1% of emulsion Vol..

• Journal of the Korean Ceramic Society
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• v.35 no.6
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• pp.543-550
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• 1998

A process for the preparation of spherical tungsten oxide powders by the emulsion evaporation method was developed. The characteristics of the powders thus prepared were examined by means of TGA X-ray diffraction SEM and image analysis. The emulsion was prepared by fast mixing of tungsten containing aque-ous phase and the organic phase which contained kerosene surfactant and paraffin oil. The precursor was made by evaporating the emulsion in the kerosene bath at $160^{\circ}C$ and then calcined at $650^{\circ}C$ in order to pro-duce tungsten oxide powders. The average particle size of the tungsten oxide powders was $0.5\;\mu\textrm{m}$ and their shapes were spherical. Water-in-oil type emulsion wasmore advantageous to make less agglmerated. $W_{3}$ powders than the oil-in-water type emulsion for the emulsion evaporation experiments. As the HLB value of the surfactant increased and the concentration of tungsten ions in the aqueous phase decreased the mean particle size of tungsten oxide powders decreased whereas agglomeration increased. The optimum con-centration of Span 80 was 8 percent by volume and the optimum stirring speed in the emulsion formation was 5000 rpm in order to obtain find less agglomerated $W_{3}$ powders.

• Korean Journal of Food Science and Technology
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• v.47 no.5
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• pp.561-566
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• 2015

Effect of the addition of egg yolk lecithin at a concentration of 350 mg/kg on iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of a water/canola oil emulsion (W/O) during storage at $25^{\circ}C$ was studied based on headspace oxygen consumption and hydroperoxide production. Changes in the phospholipid (PL) composition of the emulsion were determined by high performance liquid chromatography. Headspace oxygen consumption and hydroperoxide content of the emulsion increased with storage time, and addition of egg yolk lecithin did not have any significant effect on these parameters during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation of the emulsion. PL content of the emulsion decreased during both oxidations, and the degradation rate was higher during autoxidation than during photosensitized oxidation. Phosphatidylcholine content ratio tended to increase during autoxidation. The results suggest that egg yolk lecithin in canola oil emulsion behaves differently during iron-catalyzed autoxidation and chlorophyll-photosensitized oxidation.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.984-989
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• 1999

This study was carried out to investigate the effects of ethanol extracts on lipid oxidation of oil emulsion. The results are as follows; The scavenging ability of plant extracts for hydroxyl radical was found, and plant extracts played an important role as a strong chelating agents to bind iron if Fe2+ ion exists in oil emulsion. Pinus densiflora(PD), Lithospermum erythrorhizon(LE) and PD＋LE acted as strong chelating agents to bind iron to reduce lipid oxidation in oil emulsion. The content of Fe2+ ion in ethanol extracts from LE and PD＋LE were significantly higher(p<0.05) than that of ethanol extracts from PD. The content of total iron has same tendency. The ascorbic acid content of PD(16.36ppm) was slightly higher than those of LE(13.08ppm). Electron donating ability of PD was significantly higher(p<0.05) than those of LE. However, the superoxide(SOD) like ability of LE showed a little higher than those of LE and PD＋LE, which means the strong antioxidant activity of LE. The nitrite scavenging effects were dependent on pH value, however, they decreased as pH value increased. Especially, they almost didn't show the nitrite scavenging effect in pH 6.0. In conclusion, the PD and LE extracts may be used as natural antioxidant sources to reduce lipid oxidation in oil emulsion.

• Journal of the Korean Society of Food Culture
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• v.19 no.4
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• pp.399-406
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• 2004

The extracts 70% acetone from chestnut inner shell, pine needle and hop flower were added to soybean oil, lard, soybean oil-water emulsion and lard-water emulsion in order to test the antioxidant activity compared with ${\alpha}-tocopherol$, respectively. Induction period was determined by Rancimat and the antioxidant activities were recorded in the order of pine needle>chestnut inner shell>hop>tocopherol in the soybean oil, and in the order of tocopherol>chestnut inner shell>pine needle>hop in the lard treatment. These three extracts showed similar high antioxidant activity by peroxide value test in soybean oil, soybean oil-water emulsion, lard and lard water emulsion, respectively. The chestnut inner shell extract would be the highest antioxidant agent among the extracts tested in this study. Ellagic acid of chestnut inner shell and flavanol of pine needle would increase the antioxidant activity according to analysis result of polyphenol compound, respectively.

• Journal of the Korean Applied Science and Technology
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• v.35 no.4
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• pp.1421-1432
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• 2018

Water soluble oil was obtained from the pyrolysis of coconut waste as a biomass at $600^{\circ}C$. It was studied that the combustion characteristics of bio-emulsion fuel by mixing and emulsifying 15~20% of water soluble oil which obtained from pyrolysis of coconut waste as a biomass and MDO(marine diesel oil) as a marine fuel. Engine dynamometer was used for detecting emissions, temperature, and power. The temperature of combustion chamber was decreased because the moisture in bio-emulsion fuel deprived of heat of evaporation in combustion chamber. While combustion, micro-explosion took place in the combustion chamber by water in the bio-emulsion fuel, MDO fuel scattered to micro particles and it caused to smoke reduction. The temperature reduction of combustion chamber by using bio-emulsion fuel reduced the NOx emission. The increasing of bio-oil content caused increasing water content in bio-emulsion fuel so total calorific value was reduced. So the characteristics of power was decreased in proportion to using the increasing amount of bio-emulsion fuel. Heavy oil as a marine fuel exhausts a lot of smoke and NOx. We expect that we can reduce the exhaust gas of marine engine such as smoke and NOx by using of bio-emulsion fuel as a marine fuel.

• Proceedings of the Korean Society for Agricultural Machinery Conference
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• 1993.10a
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• pp.344-352
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• 1993

The purpose of this study is to investigate the possibility of the non-destructive quality evaluation for food by the acoustic non-linear parameter B/A which is a measure of the non-linearity of the state equation of the medium in terms of pressure and density. The B/A of water, corn oil O/W(oil in water) emulsion and milk were measured by using a sound velocity measuring system. The B/A value of water was measured for ascertaining reliability of our experimental system. Corn oil W/W emulsion was prepared as a model of milk . It was proved that the B/A value of O/W emulsion was related to the oil concentration by a law of mixture. We applied this result to milk and obtained satisfactory results for predicting the milk fat concentration.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.999-1005
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• 2007

An oil-in-water (O/W) emulsion [20 wt% com oil, 0.5-6.0 wt% fish gelatin (FG), pH 3.0] was produced by high pressure homogenization, and the influence of pH, protein concentration, and homogenization condition on the formation of FG-stabilized emulsions was assessed by measuring particle size distribution, electrical charge, creaming stability, microstructure, and free FG concentration in the emulsions. Optical microscopy indicated that there were some large droplets ($d>10\;{\mu}m$) in all FG-emulsions, nevertheless, the amount of large droplets tended to decrease with increasing FG concentration. More than 90% of FG was present free in the continuous phase of the emulsions. To facilitate droplet disruption and prevent droplet coalescence within the homogenizer, homogenization time was adjusted in O/W emulsions stabilized by 2.0 or 4.0 wt% FG. However, the increase in the number of pass rather promoted droplet coalescence. This study has shown that the FG may have some limited use as a protein emulsifier in O/W emulsions.

• Journal of Pharmaceutical Investigation
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• v.29 no.1
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• pp.1-5
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• 1999

The bioavailabilities of baicalin in water, oil, w/o and o/w emulsion were evaluated in rats. The dissolution rate of baicalin in o/w emulsion was smaller than those of w/o form in dilute hydrochloric acid solution (pH 1.2) and in PBS (pH 6.8). The absorption rate of baicalin from w/o emulsion was smaller than that of o/w emulsion in the different parts of rat intestine of the rats. Following oral administration in rats, the $C_{max}$ of baicalin from water phase, oil phase, o/w wand w/o emulsion were 2.11, 0.61, 1.57, and $1.35\;{\mu}g/ml$, respectively. The relative bioavailability of w/o emusion was 129 % when it was compared with water phase. This result suggests that the improvement of bioavailability for baicalin in w/o emulsion might be practically available.

• Journal of Environmental Science International
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• v.8 no.1
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• pp.61-67
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• 1999

Silicone oil has organic and inorganic properties, and its skeleton is polysiloxane bonding that silicon is bonded hydrogen or organic group. Silicone compounds are very smooth and lubricant properties by low surface tension, low temperature dependence, and nonadhesive properties. Because of these properties, silicone compounds are used as many parts of chemicals, softener, smooth and libricant agents, water-repellent agent, and defoaming agent, etc. Emulsion was prepared with the inversion emulsification method which adopted the agent-in-oil method dissolving the polyoxyethylene(7) tridecyl ether(HLB 12.2) into methoxy terminated poly(dimethyl-co-methyl amino) siloxane and hydroxy terminated poly(dimethyl-co-methyl amino) siloxane in water. At this time, processed emulsion was almost microemulsion. When ratio of emulsifier increases, emulsion is stable bacuause microemulsion is solubilized by emulsion drop size and zeta-potential are decreased. But, when amount of electrolyte is increase, emulsion became unstable because emulsion drop size is increased.