• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.626-631
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• 1993

The effects of mugwort on some physicochemical properties of rice flour, on the viscosity of rice flour pastes (2 and 4%), on the hardness and the freeze-thaw stability of rice flour gels (20 and 40%), and on the degree of gelatinization (DG) of pastes and gels were investigated. By addition of mugwort, water holding capacity, swelling power, and solubility of rice flour were increased. The rice flour pastes became thicker by addition of mugwort, but viscosities of both the rice flour pastes and the rice flour-mugwort pastes, without noticeable difference between them, were decreased during storage at $25^{\circ}C\;and\;4^{\circ}C$ for 7 days. The rice flour gels became firmer by addition of mugwort and hardnesses of both the rice flour gels and the rice flour-mugwort gels were increased during storage, especially at $4^{\circ}C$. DGs, measured by glucoamylase digestion, of pastes and gels were decreased slightly during storage. Freeze-thaw stability of gels was not affected by addition of mugwort.

• Membrane Journal
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• v.19 no.2
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• pp.122-128
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• 2009

We prepared monodispersed spherical silica microgels by controlling various conditions of emulsification procedure using a lab-scale membrane emulsification system equipped with SPG (Shirasu porous glass) porous membrane having pore size of $1.5{\mu}m$. We determined the effects of process parameters of membrane emulsification (ratio of dispersed phase to continuous phase, sodium silicate concentration, emulsifier concentration, dispersed phase pressure, stirring speed) on the mean size and size distribution of silica microgels. The increase of the ratio of dispersed phase to continuous phase, dispersed phase pressure and sodium silicate concentration led to the increase in the mean size of microgels. On the contrary, the increase in emulsifier concentration and stirring speed of the continuous phase caused the reduction of the mean size of microgels. Through controlling these parameters, monodisperse spherical silica microgels with about $6{\mu}m$ of the mean size were finally prepared.

• Journal of the Korean Ceramic Society
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• v.41 no.11
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• pp.864-871
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• 2004

Porous pseudo-boehmite gel was prepared through the aging process of amorphous aluminum hydroxides gel precipitated by the hydrolysis reaction of dilute NaOH solution and AlCl$_3$ solution. In this study, the synthesis method was studied on porous pseudo-boehmite gel having maximum pore volume, as being investigated the changes of crystal structure, infrared rays absorption spectrum, BET surface area and pore structure when the hydrolysis reaction is controlled in the range of pH 7.6~11.6 and the aging process is hold up for 2~24 h at 60~10$0^{\circ}C$. We could find that the gel precipitates deposited in in range of pH 7.6~9.6 were developed into porous pseudo-boehmite which surface area was 250~357 $m^2$/g, pore volume was 0.4~0.7 cc/g and average pore size was 58~l14$\AA$. However, the gel precipitates deposited in range of pH 10.6~11.6 were developed into bayerite which pore volume was very little.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.1
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• pp.47-54
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• 2013

Aloe gel microcapsule was prepared by dehydrating dispersed aloe gel droplets in the form of W/O emulsion using a vacuum evaporator. The microcapsules remained in stable suspensions after washing with mineral oil and had a homogeneous spherical structure with diameter less than 6.4 ${\mu}m$. The microcapsule suspension in mineral oil (> 41%) exhibited a step increase in viscosity and shear-thinning but not showed thixotropic behavior with a yield stress higher than 300 Pa. The dense suspension appeared to be semi-solid as the microcapsule fraction increases and to be stable after heat treatment at $105^{\circ}C$ for 15 min. In conclusion, the dense suspension composed of gel microcapsules is expected to provide a basic cosmetic formulation that can be applied to develop various types of aloe gel cosmetic products.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.17 no.5
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• pp.397-404
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• 2016

The objective of this study is to determine the physical characteristics of the gel mass of vegetable soft capsules and to maintain their rheological stability for improving manufacturability. The effect of each capsule shell component on the viscosity of the gel mass was studied for 6 hours, and the effects of adding an alkalizer or electrolytes to neutralize the sulfate groups on the carrageenan molecule were also investigated. Carrageenan was identified as a major component that affects the viscosity of the gel mass, and it showed unstable properties with age. The viscosity and stability of the gel mass were remarkably improved when an alkalizer or electrolytes were added at 3.0% relative to the carrageenan. 3.6 M KCl showed the highest effect on increasing the viscosity. A stable gel mass composition for vegetable soft capsules was successfully developed, which can be considered to increase the application of the capsules in the pharmaceutical and food industries.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.35 no.6
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• pp.627-632
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• 2002

This study was investigated the changes of gel properties about pH, color and water holding capacity at various hydration time and temperature of food-grade additives (BPP: bovine plasma protein, DEW: dried egg white, SPI: soy protein isolate). The changes of rheological properties were checked about hydration time and temperature. Hydration time and temperature affected pH value, hydration decreased pH of SPI and DEW. The BPP was not influenced at hydration time and temperature. Some Hydration condition increased jelly strength of food-grade additive, but SPI did not form a gel at all hydration condition. Hydration increased lightness of food-protein.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.44 no.4
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• pp.419-425
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• 2018

In this study, cross-linked collagen gels were successfully prepared with varying of elastic modulus from 0.7 to 17.7 kPa using a chemical cross-linker. Then, human dermal fibroblasts were encapsulated into the porous pores introduced into the gels, and cell growth and behavior were examined by gel's mechanical properties. Specifically, increasing elastic modulus of the gel led to decreases in procollagen synthesis from 47 to 32 ng. In addition, there could be optimum elastic modulus for procollagen production, when the gels were treated with adenosine. However, interestingly, this study discovered that the procollagen production level was not influenced by the elastic modulus of the gel for functional peptide. In conclusion, these results would be highly useful for designing reconstructed skins with varying of elastic modulus to examine functional materials in cosmetics.

• Journal of Life Science
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• v.25 no.11
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• pp.1280-1289
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• 2015

Fish-meat gel is being produced mostly relying on surimi and raw materials imported from Southeast Asia and North America and present in small amount in local markets. In this study, common farmed local fishes were examined as stable and reliable sources of surimi for fish-meat gel production. For testing, five main farmed-fish of Korea, namely; Bastard halibut (Paralichthys olivaceus), Red sea bream (Pagrus major), Korean rockfish (Sebastes schlegeli), Common mulle (Mugil cephalus), and Finespotted flounder (Pleuronichthys cornutus) were used following a traditional washing process. The quality of the surimi was determined by the values of water content, whiteness index, gel strength and impurity. Accordingly, fish-meat gel and surimi quality experiments were carried out by measuring compressive and texture properties, expressible moisture content, Hunter color scale values and SDS-page protein patterns. Also gel characteristics were compared with that of FA and RA grade surimi (Alaska Pollock). Fish-meat gels were prepared by salt mincing the farmed-fish surimi with NaCl (2% w/w) and moisture adjustment to 84% by ice water adding. Prepared fish-meat paste was filled into 20-25 cm long polyvinylidene chloride casings and heated at 90℃ for 20 min. The whiteness values of fish-meat gels produced from surimi were increased by using farmed-fish and became comparable to that of FA Alaska Pollock gel. Among all tested farmed-fish, P. olivaceus and P. major exhibited better properties than RA Alaska Pollock and similar properties to FA Alaska Pollock. Therefore, current data suggests that fish farming can be an efficient and sustainable fish-meat source for fish-meat gel production in Korea.

• Radiation Oncology Journal
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• v.20 no.3
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• pp.264-273
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• 2002

Purpose : Three-dimensional radiation dosimetry using magnetic resonance imaging of polymer gel was recently introduced. This dosimetry system is based on radiation induced chain polymerization of acrylic monomers in a muscle equivalent gel and provide accurate 3 dimensional dose distribution. We planned this study to evaluate the clinical value of this 3-dimensional dosimetry. Materials and Methods: The polymer gel poured into a cylindrical glass flask and a spherical glass flask. The cylindrical test tubes were for dose response evaluation and the spherical flasks, which is comparable to the human head, were for isodose curves. T2 maps from MR images were calculated using software, IDL. Dose distributions have been displayed for dosimetry. The same spherical flask of gel and the same irradiation technique was used for film and TLD dosimetry and compared with each other. Results : The R2 of the gel respond linearly with radiation doses in the range of 2 to 15 Gy. The repeated dosimetry of spherical gel showed the same isodose curves. These isodose curves were identical to dose distributions from treatment planning system especially high dose range. In addition, the gel dosimetry system showed comparable or superior results with the film and TLD dosimetry. Conclusion : The 3-dimensional dosimetry for conformal radiation therapy using MRI of polymer gal showed stable and accurate results. Although more studies are needed for convenient clinical application, it appears to be a useful tool for conformal radiation therapy.

• Journal of the Korea Institute of Building Construction
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• v.16 no.1
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• pp.45-52
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• 2016

In this research, characteristic properties of gel time and homo gel strength of liquid chemical grouting material for soil grouting using non-cement binder(NCB) were measured according to kinds of liquid B's Binders, W/B of liquid B's Binders and the volume ratio between liquid A and liquid B in order to examine on the applicability of soil grouting material using non-cement binder. The test was performed using NCB-1, NCB-2, NCB-3 which are environment-friendly inorganic binders developed by means of collaboration by our research team and which are different from chemical composition ratio each other. In conclusion, it was found that NCB could be applied to liquid soil grouting material using non-cement binder and replace ordinary portland cement, because NCB had the most excellent performance in certain section of gel time and homo gel strength in condition of this experiment.