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복합상분리법에 의한 마이크로캡슐 제조 -젤리강도 및 경화제에 따른 특성변화-
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | 김혜림 | - |
| dc.contributor.author | 송화순 | - |
| dc.date.available | 2021-02-22T11:33:19Z | - |
| dc.date.issued | 2003-10 | - |
| dc.identifier.issn | 1225-1151 | - |
| dc.identifier.issn | 2234-0793 | - |
| dc.identifier.uri | https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/10265 | - |
| dc.description.abstract | Microcapsules were prepared by complex coacervation between gelatin and gum arabic. The object of this work is evaluation of the effect of jelly strength, hardening agent on the particle size distribution, surface morphology and DSC. It was found that the 300bloom jelly strength caused microcapsules` size larger. When the amount of hardening agent increased, the particle mean diameter was larger. The amount of hardening agent was determined to be 10㎖ for getting suitable size to finish the fabric. | - |
| dc.format.extent | 6 | - |
| dc.language | 한국어 | - |
| dc.language.iso | KOR | - |
| dc.publisher | 한국의류학회 | - |
| dc.title | 복합상분리법에 의한 마이크로캡슐 제조 -젤리강도 및 경화제에 따른 특성변화- | - |
| dc.title.alternative | The influence of Jelly strength and Hardening agent on microcapsules by complex coacervation | - |
| dc.type | Article | - |
| dc.publisher.location | South Korea | - |
| dc.identifier.bibliographicCitation | 한국의류학회지, v.27, no.9, pp 1172 - 1177 | - |
| dc.citation.title | 한국의류학회지 | - |
| dc.citation.volume | 27 | - |
| dc.citation.number | 9 | - |
| dc.citation.startPage | 1172 | - |
| dc.citation.endPage | 1177 | - |
| dc.identifier.kciid | ART000900496 | - |
| dc.description.isOpenAccess | N | - |
| dc.description.journalRegisteredClass | kci | - |
| dc.identifier.url | http://kiss.kstudy.com/thesis/thesis-view.asp?key=2093194 | - |
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