• Journal of the Korean Society of Radiology
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• v.18 no.4
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• pp.365-372
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• 2024

To analyze the image quality and disinfection effectiveness of alcohol gel application in ultrasound scans, we varied the application of alcohol gels with different alcohol content from ultrasound gels. The image quality analysis compared the Dead zone, axial and lateral resolution, sensitivity, and gray scale changes using the ATS-539 phantom, while the disinfection effectiveness analysis was performed by swabbing the three cover faces of convex probe used in clinical practice, collecting specimens and enrichment culture them for 24 hours before identification with Gram stain. image quality analysis showed that all items, regardless of the alcohol content, produced images that were not different from the ultrasonic gel application images, and pathogens such as staphylococcus aureus, streptococcus, and enterococcus were detected on all probes, and all were extinction by the application of alcohol gel. The application of alcohol gel during ultrasound examination was meaningful in terms of image quality maintenance and disinfection effect, and if the results of this study are further studied and commercialized, the application of alcohol gel as an alternative to ultrasound gel will be very useful in clinical examinations because it can consider not only image quality but also infection prevention.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.483-486
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• 1995

With a view to increase utility of ethanol fractionated fish skin gelatin as a food source, the effect of gelation condition on physical properties of the gelatin was investigated. The physical properties of gelatins treated with or without ethanol were improved with a concentration of gelatin increased. The properties such as gel strength, melting point and gelling point of 10% gelatin sol or gel were reached to maximum at pH 6.0 in ethanol treated gelatin and pH 5.0 in non treated one, respectively. Gel strength and melting point of both gelatin gels chilled for long time at low temperature were superior to those of both gelatin gels chilled for short time at high temperature. Gel strength, melting point and gelling point of ethanol treated gelatin gel or sol prepared under optimized gelation conditioning were superior to those of non treated one.

• Proceedings of the Korean Ceranic Society Conference
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• 2000.10a
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• pp.33.2-33
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• 2000

• Composites Research
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• v.35 no.2
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• pp.98-105
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• 2022

In this study, polyvinyl alcohol (PVA)/graphene oxide (GO)/iron oxide (Fe₃O₄) magnetic microgels were prepared using a microfluidic approach and the dye adsorption capacity of the microgels was confirmed. The adsorption capacity (q_e) of the gels was evaluated by varying the dye concentration, pH, and contact time with the microgels. The dyes used in this work were methylene blue (MB), crystal violet (CV), and malachite green (MG), and microgels showed the highest adsorption capacity (191.1 mg/g) in methylene blue. The microgels exhibited the highest adsorption capacity in the dye aqueous solution at pH 10 due to the presence of atomic nitrogen ions (N⁺) on the dye molecules. The adsorption isotherm studies revealed that the Langmuir isotherm is the best fit isotherm model for the dye adsorption on the microgels, indicative of monolayer adsorption. The kinetic analysis exhibited that the pseudo-second order model fits better than the pseudo-first order model, confirming that the adsorption process is chemisorption. In addition, the magnetic microgels showed good reusability and recovery efficiency. It was confirmed that the adsorption capacity of the gels maintains more than 70% of the initial capacity after 5 times of cycle experiments.

• Food Science and Preservation
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• v.15 no.1
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• pp.21-29
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• 2008

This study investigated the fermentation and quality characteristics of a fermented beverage, prepared by semi-anaerobic culture, using sea tangle extract. A central composit design using alcohol(0, 0.5, 1.0, 1.5, 2.0% [all v/v] ), sugar(0, 5, 10, 15, 20% [all w/v] ) and $65^{\circ}Brix$ citrus juice(0, 1.0, 2.0, 3.0, 4.0 % [all v/v] ) was used to find the optimal mix for fermentation. Sensory characteristics, such as color, flavor, taste, sweetness, saltiness, sourness and overall quality, were measured using a response surface methodology computer program. The optimal conditions that produced the highest acidity of 0.94 were 2.0 % ethanol, 10.17 % sucrose and 1.99 % citrus juice. The optimal conditions that produced gel 20.13 nun in thickness were 1.98% alcohol, 10.94% sucrose and 1.62% citrus juice. The overall optimal conditions that satisfied all the sensory requirements for a sea tangle beverage were 1.0% alcohol, 10.0% sucrose and 4.05% citrus juice.

• Polymer(Korea)
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• v.32 no.6
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• pp.587-592
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• 2008

High molecular weight poly(vinyl alcohol) (PVA) hydrogel to be expected as a candidate material for the wound-dressing was successfully prepared by electron beam (EB) irradiation. To produce PVA hydrogels with various gel fractions, degrees of swelling in water, gel strengths, and elongations, two different number-average degrees of polymerization [($P_n$)s] of PVA were adapted such as 1700 and 4000, and the PVA solution concentration and irradiation dose of EB were controlled to range of 5 $\sim$ 20% and 30 $\sim$ 100 kGy, respectively. The gel fraction and strength of PV A hydrogel were increased with increasing molecular weight of PVA, solution concentration, and irradiation dose of EB. On the contrary, the degree of swelling and elongation of PVA hydrogel were decreased. The thermal property and crystallinity related to degree of crosslinking of PVA hydrogel were examined by the analyses of differential scanning calorimetry and X-ray diffraction.

• Applied Chemistry for Engineering
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• v.4 no.2
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• pp.423-431
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• 1993

Long chain alcohols, the mixtures of 1-hexadecanol/1-octadecanol, were used as cosurfactants for O/W emulsion prepared with glycerol monostearate/POE(100) monostearate mixed nonionic surfactants, and the phase behavior and flow properties of O/W emulsions were observed. The transition temperature of long chain alcohol was varied with the composition of 1-hexadecanol/1-octadecanol and had the lowest value when the mixed ratio of 1-hexadecanol/1-octadecanol was 2/1. The liquid crystalline phase was formed as the addition of long chain alcohol and the secondry droplet, the flocculate of the emulsion particles, was made, and thus the viscosity of the emulsion was increased. When the temperature of emulsion system was under the transition temperature of long chain alcohol, the mobility of hydrocarbon group of long chain alcohol was restricted, and thus gel structure was formed and the viscosity of the the O/W emulsion was increased, but along with the time, the liquid crystalline phase was disappeared and the viscosity of emulsion was decreased. Long chain alcohol/nonionic surfactants/water formed the liquid crystalline phase when the long chain alcohol was added above the saturation point of solution(2 wt% in this experoment), and the secondry droplet didn't formed when the long chain alcohol was added more than a certain amount (10 wt% in this experiment).

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.309-313
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• 1997

Bench scale Sikhyes were produced from rice and glutinous rice and limit dextrins in rice Sikhye and glutinous rice Sikhye were purified by ethanol precipitation and Biogel P-2 gel chromatography and FPLC on Superose 12 column and analyzed. The purified limit dextrin in rice Sikhye and glutinous rice Sikhye showed bot signal of $\alpha$-1,4- and $\alpha$-1,6-glucosidic linkage with its estimation ratio of 4.5:1 and 5.9:1, respectively, by 1H-NMR analysis. Limit dextrins were hydrolyzed by pullulanase. The enzyme hydrolysis products contained maltose, maltotriose, maltotetraose, maltopentaose and matohexaose. These results suggest that limit dextrins were composed of these maltoolgosaccharide series with $\alpha$-1,6-glucosidic bond.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.330-333
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• 1995

Effects of additives on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated to obtain basic data for utilizing as food protein source. Physical properties such as gel strength, melting point, gelling point and viscosity of both ethanol- and non-treated gelatins were improved as ferric ion, sugar and ethanol were added to gelatin sol, but were deteriorated as sodium hydroxide and acids were added. Insignificant difference in effects of physical properties on additives such as ferric ion, sodium chloride, sugar, acids and ethanol between ethanol- and non-treated gelatins were not observed.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.47 no.4
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• pp.305-316
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• 2021

This study relates to the development of a new gel sheet mask that finally does not require support based on the reactivity and acid/base reaction experiments of Tamarindus indica seed gum (TG), ethanol, and polyols. When TG and a specific alcohol was mixed at a certain mixing ratio, a transparent gel is formed by reaction with each component, and thus a gel sheet mask without support might be obtained using the mixture. In order to maximize skin tone improvement, a carbonation system of acid and base reactions was introduced, and skin brightness and moisturizing power were evaluated using a spectrophotometer and a moisture measuring device. Through this study, it is expected that the gelation reaction by hydrogen bonding of TG, ethanol, and polyols can be developed into various types, and the gel sheet mask formulation introduced in this study is expected to help develop new products in the future.