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146 条记录 (耗时 0.031 秒)

    감마폴리글루탐산으로 구성된 현장 가교 수화겔 및 그의 제조 방법
    72.
    发明公开
    감마폴리글루탐산으로 구성된 현장 가교 수화겔 및 그의 제조 방법 有权
    包含Γ-聚氨基酸的原位交联氢化物及其生产方法

    公开(公告)号：KR1020130078549A

    公开(公告)日：2013-07-10

    申请号：KR1020110147558

    申请日：2011-12-30

    申请人： 주식회사 삼양바이오팜

    发明人： 고영주 ,  김혜경 ,  김선우 ,  여규동

    IPC分类号： C08G69/10 ,  C08G69/48 ,  A61K47/34 ,  C08J3/075

    CPC分类号： A61L24/046 ,  A61K47/34 ,  A61L24/0031 ,  C08G69/10 ,  C08G69/48 ,  C08G73/02 ,  C08J3/075 ,  C08J3/246 ,  C08J2371/02 ,  C08J2377/02

    摘要： PURPOSE: A hydrogel is provided to use as a sealant, a tissue adhesive, a conglutination inhibitor and a drug delivery carrier etc by having the hydrogel in which a gelation time is short, a biocompatibility and a biodegradation property are shown, an adhesive force and a fracture strength are excellent. CONSTITUTION: γ-polyglutamic acid derivative is indicated as below chemical formula 1; and a total value of l, n and m are a whole number of 390-15,500; a ratio of l, n and m are l : m : n = 0-0.5 : 0.2-0.5 : 0.2-0.8; L is a linker, M is H, alkali metal or alkaline earth metal respectively, R is CH2, b is 0 or 1, C is the whole number of 1-5. The linker is -HN - (R) a-O-; R is the CH2, and a is the whole number of 1-5 in the linker. Moreover, hydrogel comprises γ-polyglutamic acid derivative and a cross-linked unit in which polyethylene glycol polymer which has multiple nucleophilic functional groups is cross-linked.

    摘要翻译： 目的：提供水凝胶作为密封剂，组织粘合剂，粘合抑制剂和药物递送载体等，通过使凝胶时间短，生物相容性和生物降解性能优异的水凝胶，粘合力和 断裂强度极佳。 构成：γ-聚谷氨酸衍生物表示如下化学式1; 总数为l，n和m的总数为390-15,500; 1，n和m的比例为1：m：n = 0-0.5：0.2-0.5：0.2-0.8; L是接头，M是H，碱金属或碱土金属，R是CH2，b是0或1，C是整数1-5。 接头是-HN - （R）a-O-; R是CH 2，a是连接基中1-5的整数。 此外，水凝胶包含γ-聚谷氨酸衍生物和具有多个亲核官能团的聚乙二醇聚合物交联的交联单元。

    고전단 가공을 이용한 폴리아미드 탄소나노튜브 복합체의 제조 방법
    73.
    发明公开
    고전단 가공을 이용한 폴리아미드 탄소나노튜브 복합체의 제조 방법 无效
    使用高剪切工艺制备聚酰胺和碳纳米管复合材料的制备方法

    公开(公告)号：KR1020130013224A

    公开(公告)日：2013-02-06

    申请号：KR1020110074747

    申请日：2011-07-27

    申请人： 현대자동차주식회사 ,  저먼코리아(주)

    发明人： 송경화 ,  한도석 ,  최치훈 ,  최찬 ,  이명환 ,  이상태

    IPC分类号： C08L77/02 ,  C08K3/04 ,  B29B7/00

    CPC分类号： C08J3/203 ,  B82Y30/00 ,  C08J2377/02 ,  C08J2377/06 ,  C08K7/24 ,  C08L77/02 ,  C08L77/06

    摘要： PURPOSE: A manufacturing method of a polyamide6/carbon nanotube composite is provided to operate a mixing process for a short time by high shear processing without any treatment or addition to polyamide and carbon nanotubes. CONSTITUTION: A manufacturing method of a polyamide6/carbon nanotube composite comprises a step of mixing a polyamide6 composition, which comprises 0.01-1 weight% of carbon nanotubes by a shearing strength of 1,000-4,400 sec^(-1). The carbon nanotubes are a mixture of one or more selected from a group consisting of multi-walled carbon nanotubes, single-walled carbon nanotubes, and carbon nanotube fibers. The mixing time is 5-100 seconds and the mixing temperature is 220-280 deg. C.

    摘要翻译： 目的：提供聚酰胺6 /碳纳米管复合材料的制造方法，通过高剪切加工操作短时间的混合过程，不对聚酰胺和碳纳米管进行任何处理或添加。 构成：聚酰胺6 /碳纳米管复合材料的制造方法包括通过1000-4,400秒-1（-1）的剪切强度混合包含0.01-1重量％的碳纳米管的聚酰胺6组合物的步骤。 碳纳米管是选自多壁碳纳米管，单壁碳纳米管和碳纳米管纤维中的一种或多种的混合物。 混合时间为5-100秒，混合温度为220-280度。 C。

    소시지용 중합체계 포장재
    79.
    发明授权
    소시지용 중합체계 포장재 失效
    基于聚合物的食品盒

    公开(公告)号：KR100971068B1

    公开(公告)日：2010-07-20

    申请号：KR1020057005202

    申请日：2003-08-27

    申请人： 카세마틱, 에세.아. 데 세.우베.

    发明人： 가르시아-크루스,루벤

    IPC分类号： C08J5/18 ,  B32B1/08

    CPC分类号： A22C13/0013 ,  A22C2013/002 ,  A22C2013/003 ,  A22C2013/004 ,  A22C2013/0046 ,  A22C2013/0063 ,  A22C2013/0079 ,  A22C2013/0083 ,  C08J5/18 ,  C08J2377/02 ,  C08J2377/06 ,  C08L77/02 ,  C08L77/06 ,  C09D11/00 ,  Y10T428/1324 ,  C08L83/04

    摘要： A polymer-based sausage casing suitable for use with uncooked meats such as chorizo is disclosed. A polymer resin is blended with a silicon-based barrier control agent, preferably a polyhedral oligomeric silsesquioxane, to increase the permeability of the sausage casing. The resultant blend can be biaxially stretch-oriented to produce a single-layered polymer-based sausage casing suitable for use with uncooked sausage meats such as chorizo, and specifically suitable for the gas and moisture permeability needed during the curing process for uncooked sausage meats. Such polymer-based casings can also be employed for cooked sausages by choosing a silicon-based barrier control agent that increases gas and moisture barrier, thereby increasing shelf-life for unpeeled sausages. A method for improving the peelability of cooked sausage casings by injecting a thin coating of a releasing agent, without the addition of a surfactant, into the sausage casing during the shirring process is also disclosed. The releasing agent is a hydroxypropyl methylcellulose solution that creates a low viscosity releasing agent that effectively improves peelability from any type of sausage casing, but preferably for use with the polymer-based sausage casing of the present invention.