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Gel characteristics of Starch during Steeping of Potato (감자의 수침에 따른 전분 겔의 특성)

  • 정난희;김경애
    • Korean journal of food and cookery science
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    • v.17 no.6
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    • pp.598-603
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    • 2001
  • Gel characteristics of potato starches which were prepared by steeping potato at 10$\pm$ 1$\^{C}$ and 25$\^{C}$$\pm$1$\^{C}$ incubator for 11days were investigated. Results of the instrumental test of potato starch gels showed significantly different strength, hardness, gumminess, chewiness, cohesiveness by steeping time. The light microscope and scanning electron microscope of starch gels showed three-dimensional network including macroporous structure by steeping. The syneresis of potato starch gel was decreased by steeping potato at 24 for 72 hours.

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Preparation of porous silica gel powders from sodium silicates

  • 장감용;전영관;임광일;이광희
    • Proceedings of the Korea Association of Crystal Growth Conference
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    • 1996.06b
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    • pp.29-53
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    • 1996
  • 다공성 실리카 게 분말은 저밀도, 고비표면적의 특성을 가지며 물리적, 화학적 성질이 우수하여 필름의 점착방지제, 페인트의 소광제, 맥주의 흡착제, 촉매의 담지체등 산업전반에 걸쳐 여러용도로 사용되고 있다. 이러한 다공성 실리카 겔 분말은 고상법, 기상법, 액상법등으로 제조할 수 있으며, 이 중에서 sodium silicate를 원료로 하는 액상공정은 다공성의 제어가 용이하고, 공정이 간단하며, 고순도의 균질한 실리카를 얻을 수 있는 방법으로 많이 사용되고 있다. 본 연구에서는 액상법(sol-gel method)를 사용하여 점착방지제, 소광제 등으로 사용되는 다공성 실리카 겔 미분말의 개발에 초점을 두어 연구하였다. 그리고, 겔 분말의 다공성 제어를 위하여 공정 각 단계에서의 겔 내부의 구조의 변화에 대한 연구와 함께 수화겔의 숙성이 기공특성에 미치는 영향, 건조조건의 기공특성에 대한 영향 등을 살펴보았다. 다공성 실리카 겔 미분말은 다음과 같은 공정에 의해 제조되었다. sodium silicate를 황산과 반응시켜 겔화하고 추가의 황산을 투입하여 미반응분의 Na를 제거한 후 pH 7이상의 알카리 영역에서 숙성하여 다공성을 지닌 실리카 수화겔을 제조하였다. 수화겔의 탈수, 세척, 건조 공정을 거쳐 건조겔을 제조하고, 1-20$\mu\textrm{m}$의 크기로 분쇄하여 최종 제품을 얻을 수 있었다. 최종 다공성 실리카 겔 분말은 비표면적 200-700$m^2$/g, 기공부피 0.5-2.5cc/g, 평균 입경 3-5$\mu\textrm{m}$, 백색도 95% 이상의 물성을 보였다. sodium silicate와 황산의 겔화 반응에 의해 생성된 수화겔은 수 nm크기의 일차입자들의 연속적인 network로이루어져 있으며, 일차입자크기가 너무 작기 때문에 내부의 기공들은 별로 존재하지 않는 상태이다. 2차 주가황산 투입에 의해 미반응의 알카리 이온들을 중화, 제거시킬 수 있으며, 겔의 다공성을 좌우하는 숙성단계에서 숙성 pH, 온도, 시간등의 인자에 의해 수화겔의 기공특성을 제어할 수 있다. pH 7이상에서 실리카의 용해도가 크고, 용해도의 입자크기 의존성이 크므로, 일자입자는 Ostwald-ripening에 의해 계속 성장할 수 있으며, 이때, 입자의 성장은 숙성 온도와 시간에 의존한다. 탈수, 세척공정에 의해 가용성 염인 Na2SO4를 제거하고, 건조조건을 변화시킴으로써 기공부피를 증가시키는 것이 가능하였으며, Fast drying을 사용하여 점착방지제에 적합한 기공부피를 갖는 실리카 건조겔을 제조할 수 있었다.

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Sensory and Instrumental Characteristics of Defatted and Lipid-reintroduced Starch Gels (탈지 및 지질첨가 전분겔의 관능적 기계적 특성)

  • 이상금;신말식
    • Korean journal of food and cookery science
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    • v.10 no.2
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    • pp.87-93
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    • 1994
  • The sensory and instrumental characteristics of defatted and lipid-reintroduced kidney bean, mung bean and corn starch gels stored for 3 hrs and 24 hrs at room temperature were investigated. In sensory evaluation of starch gels, acceptability was highly correlated with hardness, bend property, cohesiveness and springiness. Mung bean starch gels showed sinigficantly highest value and followed by corn and kidney bean starch gels. Generally as for these factors, defatted starch gels were higher than untreated ones. The properties of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. In instrumental analysis, hardness was more important factor than any other ones. Hardness showed significantly higher value in the other of mung bean, corn and kidney bean starch gels, but it was highest in defatted starch gels among all treated gels. Hardness and springiness of defatted and lipid-reintroduced corn starch gels were similar to those of mung bean starch gels. Hardness of 24 hr stored starch gels increased more than that of 3 hr stored ones, but other textural factors did not change.

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Adsorption Equilibrium of Bovine Serum Albumin Protein on Porous Polymer Microgels (다공성 고분자 마이크로겔의 Bovine Serum Albumin 단백질의 흡착평형)

  • Kim, Kong-Soo;Kang, Seog-Ho
    • Applied Chemistry for Engineering
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    • v.9 no.2
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    • pp.311-316
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    • 1998
  • The adsorption equilibrium properties of bovine serum albumin(BSA-protein) for three kinds of porous microgels with different physical and chemical features were investigated. The adsorption amount of BSA-protein on poly(butyl methacrylate)(PBMA) microgels was higher than those on poly(vinyl pyridine)(PVP) and poly(acrylonitrile) (PAN) microgels due to the hydrophobic interaction between polymer and protein in an aqueous solution. And PBMA microgels had more irreversible adsorption equilibrium properties the PVP and PAN microgels. It implies that hydrophobic interaction plays a more important role in adsorption properties of BAS-protein than physical properties of polymer and electrostatic attraction between protein and polymer microgels. Characteristics of the microgels used in this study followed Langmuir equation better than the Freundlich equation.

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Characteristics of Defatted Corn and Mung Bean Starch Gels (탈지옥수수와 녹두전분겔의 특성)

  • 이상금;황현식;신말식
    • Korean journal of food and cookery science
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    • v.12 no.1
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    • pp.1-5
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    • 1996
  • The effects of defatting on sensory and instrumental characteristics of corn and mung bean starch gels during storage were investigated. The untreated and defatted starch gels stored at room temperature for 24 hrs and 72 hrs. The sensory characteristics of defatted corn starch gels were significantly different from untreated ones but the properties of defatted corn starch gels were similar to those of mung bean ones. Mung bean starch gels showed no changes in sensory characteristics by defatting. In the case of instrumental properties, there was highly significant in all characteristics between corn starch gels and mung bean starch gels, but firmness in defatted corn starch gel was similar as in mung bean starch gels.

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Analysis of Number of Elastically Cross-links to Predict the Mechanical Properties of 3D Networked Poly(sodium acrylate) Gel (폴리아크릴산나트륨 3차원 네트워크 겔의 물성 예측을 위한 가교개수밀도 분석)

  • Kim, Sang Jin;Jeong, Hye-Won;Shin, Sung Gyu;Cho, Sung Woo;Jeong, Jae Hyun
    • Journal of the Korean Applied Science and Technology
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    • v.38 no.1
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    • pp.300-308
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    • 2021
  • In this study, 3D networked poly(sodium acrylate) gel was polymerized and controlled with the crosslinking environment to evaluate the mechanical properties and swelling behavior. In general, as the degree of crosslinking in a pre-gelled solution increases, the swelling ratio of the 3D networked gel decrease while the mechanical strength of the gel increases. Interestingly, this study demonstrates that the polymerization and crosslinking efficiency in gelling process could be depended on the crosslinking environment by evaluating the number of elastically cross-links in 3D networked gel. As a result, the number of elastically corss-links would be changed with 3.6 times as varying of the crosslinking environment while keeping the degree of crosslinking. It is expected that the 3D networked gel would be optimized as an effective absorbing agent for VOCs by using the gel evaluation method based on the number of elastically cross-links.

Phonophoretic Transdermal Drug Delivery of Triamcinolone acetonide gel (트리암시놀론 겔의 음파영동 경피약물흡수)

  • Kim Tae-Youl;Kim Gye Yeop
    • The Journal of Korean Physical Therapy
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    • v.14 no.2
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    • pp.219-233
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    • 2002
  • 스테로이드성 소염진통제인 트리암시놀론 겔의 피부투과도를 향상시키기 위하여 초음파를 조사하여 약물의 투과도에 미치는 영향을 비교하였다. 트리암시놀론을 함유한 수용성 겔을 제조하여 물리화학적 시험을 실시하였으며 carbopol을 기제로한 겔이 우수한 제제학적 특성을 보였다. 초음파 조사가 약물의 투과도에 미치는 영향을 알아보기 위하여 hairless mouse의 적출 피부에 대한 in vitro 흡수 실험을 실시하였다. 트리암시놀론 겔 음파영동군이 트리암시놀론겔 단독 처치군에 비하여 투과도가 유의적으로 향상되었다. 특히 주파수가 1MHz인 지속초음파를 고 강도로 적용시 피부투과도의 향상이 더욱 두드러졌다. 따라서 트리암시놀론 겔 도포 후 초음파를 이용한 음파영동 경피흡수가 단독의 겔 처치보다 피부투과에 유용할 것으로 사료된다.

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Effects of Aloe (Aloe vera Linne) on the Quality Attributes of Chiffon Cake (쉬폰 케이크의 품질 특성에 미치는 알로에의 영향)

  • Kim, Hye-Young;Shin, Doo-Ho;Jung, Young-Nam
    • Food Science and Preservation
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    • v.16 no.6
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    • pp.900-907
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    • 2009
  • Chiffon cakes were prepared using various concentrations of aloe gel to develop functional baking procedures. The quality characteristics of chiffon cakes prepared after addition of 20%, 40%, or 60% (w/w) aloe gel, substituting for the same levels of wheat flour, were investigated. No significant weight difference between cakes was observed. The height of cakes containing aloe gel was significantly greater than that of control cakes. The baking loss rate (BLR) of aloe gel decreased as the amount of gel increased, and cakes prepared using 60% (w/w) aloe gel had the lowest BLR. Moisture contents of cakes prepared using aloe gel were higher than that of control cakes. Cakes with 60% (w/w) aloe gel had the highest moisture content. The pore size of cakes with 60% (w/w) aloe gel was the smallest of all groups. Crumb color became whiter as the proportion of aloe gel increased. Lightness (L value) of control cake was lower than that of cake containing aloe gel. Redness (a value) of aloe chiffon cakes increased as the proportion of aloe gel rose. Yellowness (b value) of cakes with 40% (w/w) aloe gel was significantly higher than that of the control group. Other cakes showed no difference in b value compared with control cake. Hardness in all cakes prepared with aloe gel was significantly lower than that of the control group. Adhesiveness of control cake was significantly lower than that of other cakes. No significant between-group difference in springiness was observed. The cohesiveness of cakes with 40% (w/w) aloe gel was significantly lower than that of the control group and that of cakes with 20% (w/w) aloe gel. The gumminess and chewiness of control cakes were significantly higher than those of other cakes. The yellowness of cake with 60% (w/w) aloe gel was significantly lower than that of the other groups. Pore size decreased after the addition of aloe gel. There was no significant difference in appearance among cakes thus, all cakes were acceptable to potential consumers. Although no perceptible difference in aloe odor was evident, cakes with 60% (w/w) aloe gel scored significantly lower in flavor acceptance compared with other cakes. No significant between-cake difference in taste acceptance, perceived moisture level, or texture acceptability was observed. Cakes with 40% and 60% (both w/w) aloe gel were of significantly higher density than other cakes. Overall, the acceptability of cakes with 60% (w/w) aloe gel was lower than that of other cakes. Ultimately, the results indicated that quality can be enhanced by adding less than 40% (w/w) aloe gel to chiffon cakes as a substitute for wheat flour.

Latex Particles's Behavior in Chemically Cross-Linked Gels (화학겔 안에서의 라텍스 입자의 거동에 관한 연구)

  • Jang, Kyung Ho;Sohn, Dae Won
    • Journal of the Korean Chemical Society
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    • v.42 no.2
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    • pp.156-160
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    • 1998
  • Probe diffusion with latex particles in two different types of chemically cross linked gel has been studied. The diffusion of particles in silica gel is decreased by decreasing the gel correlation length but the particles' diffusion in the acrylamide gel still shows the heterogeneity of the gel. By increasing the contents of the gel network the silica gel makes a more homogeneous and compact structure than that of acrylamide gel which has partial heterodyning. Dynamic light scattering study with the probe particles in two different gels reveals the heterogeneity of the gel network. The latex particles trapping in the gel has been investigated by using non-ergodic concepts.

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Preparation and Separation Properties of Polymer Gel for Chromatography (크로마토그래피용 고분자 겔의 제조 및 분리특성)

  • Kim, Kong-Soo;Kang, Seog-Ho;Park, Myung-Hwan;Lee, Sang-Ho
    • Applied Chemistry for Engineering
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    • v.5 no.6
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    • pp.1009-1015
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    • 1994
  • Monodisperse porous poly(styrene-co-divinylbenzene)(St-DVB) gel and poly(acrylonitrile-co-ethylene dimethacrylate)(AN-EDMA) gel have been prepared by seed polymerization using polystyrene seeds, which were prepared by dispersion polymerization. The St-DVB and AN-EDMA gels had a narrow size distribution and pores suitable for packing materials of HPLC. The columns packed with these gels were proved to have high efficiency for GPC or HPLC coluuns. Adsorption properties of $Cu^{2+}$, $Cd^{2+}$ and ${UO_2}^{2+}$ ions on AAN-EDMA gel prepared from amidoximation of AN-EDMA gel were also determined.

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