Effects of glutamic acid (Glu) and monosodium glutamate (MSG) on oxidative stability of oil-in-water (O/W) emulsions with different emulsifier charges during riboflavin (RF) photosensitization were evaluated by analyzing headspace oxygen content and conjugated dienes. Cetyltrimethylammonium bromide (CTAB), Tween 20, and sodium dodecyl sulfate (SDS) were used as cationic, neutral, and anionic emulsifiers, respectively. Glu acted as an antioxidant in CTAB- and Tween-20-stabilized O/W emulsions during RF sensitization, whereas Glu acted as prooxidants in SDS-stabilized O/W emulsions in the dark. However, adding MSG did not have a constant impact on the degree of oxidation in O/W emulsions irrespective of the emulsifier charge. In RF-photosensitized O/W emulsions, the emulsifier charge had a greater influence on antioxidant properties of Glu than on those of MSG.

Hierarchically porous carbon foam composites with highly dispersed Fe2O3 nanoparticles confined in the foam pores, facilely fabricated by hydrolysis-driven emulsion polymerization strategy. The as-generated acidic conditions of Fe3+ hydrolysis could catalyze the polymerization of phenolic resin, and the carbon-based composite materials containing iron oxides were obtained in situ. The structural characterization results show that HCF@Fe2O3 NPs-2 electrode has the largest specific surface area (549 m2/ g) and pore volume (0.46 cm3/ g). Electrochemical results indicates that typical HCF@Fe2O3 NPs-2 electrode displays good capacitive properties. including high specific capacitance (225 F/g at 0.2 A/g current density). Excellent magnification performance (capacity retention rate 80% as current density increases from 0.2 to 10 A/g). At the same time, HCF@SnO2 NPs was successfully synthesized by replacing hydrolyzed tin tetrachloride with ferric chloride. This study provides a new idea for the preparation of metal oxide–carbon matrix composites, and also highlights the potential of such carbon foams in application of energy storage.

In wastewater treatment, an emulsion polymer automatic dissolving system is used to mix and dissolve the polymer used as a polymer coagulant with water before it is put into the dissolution tank. In this study, a disperser is developed to mix water and emulsion polymer better in the dissolving system. For this purpose, the flow analysis of the three disperser models was performed to select the disperser for the emulsion polymer automatic dissolving system with the best performance. The excellence of mixing was evaluated by grasping the flow uniformity and the vorticit in the disperser, and it was confirmed that the TYPE3 disperser was excellent.

본 연구에서는 계면활성제 용액에서 1,3-Butanediol, 1,2-Pentanediol, 1,2 Hexanediol 들이 cmc, 표면장력, 기포력 및 유화력에 미치는 영향을 연구 하였다. 계면활성제 수용액에 diol의 첨가는 cmc와 표면장력 저하를 초래 하였으며 기포력 및 유화력은 향상 되었다. 이러한 경향은 diol의 사슬길 이가 길수록 현저 하였다. 이러한 특성은 diol의 알킬사슬과 계면활성제 분자간에 소수성 상호작용이 물 분자간의 응집력을 감소시키고, 계면에서 계면활성제 headgroup간 상호작용을 증진시키기 때문이다. 또 한 각 diol의 방부력을 평가하기 위하여 MIC 측정을 수행 하였으며 방부력은 1,2-HDO > 1,2-PDO > 1,3-BDO 순서였다. 본 연구의 결과들은 diol들이 화장품에서 보조 계면활성제와 방부제로 이용될 수 있음을 확인 시켜 주웠다.

This study investigated the quality characteristics of emulsion-type chicken breast sausages containing black soldier fly larvae (BSFL) powder. The chicken breast and BSFL powder were added at various mixing ratios (C:chicken breast 56% and BSFL powder 0%, 1%:chicken breast 55% and BSFL powder 1%, 2%:chicken breast 54% and BSFL powder 2%, 3%:chicken breast 53% and BSFL powder 3%). The pH, moisture content, and water holding capacity of the sausages increased with the powder amount. In the instrumental color evaluation, the L* and b* values were significantly different among the samples (p<0.05). However, there was no significant difference in a* value (P>0.05) with the amount of powder added. Volatile basic nitrogen and acid value tended to increase with the amount of BSFL powder. The total phenolic content tended to increase, but the value of IC50 according to DPPH radical scavenging decreased as the amount of powder increased. This study concluded that BSFL powder can be used in meat products processing as a substitute for meat protein and may also improve antioxidant activity.

In a nuclear facility, the base metal can be radiologically contaminated during the operation. They must be decontaminated to reduce the radiation exposure to workers before decommissioning of the nuclear facility. In order to decontaminate the nuclear facility, it is possible to apply a perfluorocarbon (PFC) based emulsion consisted of surfactant and decontamination reagent. The PFC has high resistance for the radiation decomposition, and PFC based emulsion can be easily stabilized using the ultrasonication method. During decontamination process, a dispersion stability of the emulsion affects to the decontamination performance because the decontamination reagents dispersed in the emulsion contact contaminated surface. In this study, the dispersion stability the PFC based emulsion was evaluated following the composition of the emulsion and dispersion condition such as temperature, ultrasonication time. It was confirmed that the concentration of surfactant is highly related to the dispersion stability from the result of Turbiscan analysis using the multiple light scattering method. It was also verified that the droplet size of the decontamination reagent in the stable emulsion was smaller than that in the unstable emulsion. This phenomena can be explained by the relationship between the interfacial tension and droplet size. Finally, the recovering test of the PFC from the spent PFC-based decontamination emulsion was conducted using distillation method. The distillation test was performed using vacuum distillation unit, and the distillation temperature was 80°C. From the distillation test, about 95 % of PFC was recovered by distillation. From this result, it is considered that PFC-based decontamination emulsion reduces the volume of the secondary waste.

본 연구는 흰점박이꽃무지 유충 분말의 첨가량에 따른 닭 가슴살 소시지의 품질특성에 대한 영향을 분석하였다. 분석 결과 흰점박이꽃무지 유충 분말 첨가 유화형 닭고기 소시지와 첨가하지 않은 대조구 간의 일반성분 차이는 보이지 않았다(p>0.05). 흰점박이꽃무지 유충 분말 첨가량에 따라 명도는 감소하고 황색도는 증가하는 경향을 보였으며, 흰점박이꽃무지 유충 분말의 높은 pH가 육제품의 pH를 상승시켜 가열감량은 감소시키고 보수력은 증가시키는 긍정적인 영향 을 보였다. 유화형 소시지의 물성 중 경도에서 흰점박이꽃 무지 유충 분말 첨가구가 대조구 보다 높은 값을 나타내 조직감에 변화를 주었으며, 자유라디칼 활성도와 총 페놀 함량은 흰점박이꽃무지 유충 분말의 첨가량에 따라 증가하는 경향을 보였다. 이러한 결과를 통해 흰점박이꽃무지 유충 분말의 우수한 항산화 활성이 육제품에서도 발현이 가능 하며 기능성 첨가물로서 흰점박이꽃무지 유충 분말을 활용 한 기능성 소시지 제조 또한 가능할 것으로 판단된다.