• Polymer(Korea)
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• v.29 no.3
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• pp.242-247
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• 2005

Two kinds of colloidal silica(CS)/silane sol solutions were prepared in variation with synthesizing parameters such as kinds of CS, ratio of CS to silane and reaction time. Such sol solutions were obtained from 1034A Cs/methyl-trimethoxysilane(MTMS) and HSA CS/MTMS solutions. In the case of 1034A CS/MTMS CS/silane sol, coating film had high contact angle and more enhanced flat surface than those in the case of HSA CS/MTMS sol. In the case of thermal stability, thermal dissociation of 1034A CS/MTMS sol did not occur up to $550^{circ}$. The thickness of coating film obtained from 1034A CS/MTMS sol increased with increasing the amount of MTMS. The hardness of coating films obtained from 1034A CS/MTMS sol decreased with increasing the amount of MTMS. Surface free energy of CS/silane sol-gel coating film decreased with increasing amount of MTMS.

• Journal of the Korean Society of Food Science and Nutrition
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• v.33 no.10
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• pp.1676-1684
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• 2004

Gel properties of recovered protein from mackerel, frozen blackspotted croaker, chicken breast and pork leg using acidic and alkaline processing were evaluated. Myofibrillar protein from mackerel by acidic processing did not form a heat-induced gel. However, the recovered protein including sarcoplasmic protein formed heatinduced gel. Breaking force of gel from mackerel processed at pH 10.5 was the lowest. A deformation value of frozen blackspotted croaker was the highest, followed by chicken breast, pork leg and mackerel. Whiteness of frozen blackspotted croaker was the highest among heat-induced gel. Breaking force, deformation and whiteness were decreased by addition of recovered protein from mackerel, but price was increased. A breaking force and whiteness of heat-induced gel added recovered protein from chicken breast were increased, and the price was greatly decreased. When the constraint of breaking force, deformation and price of raw material were set up above 110 g, 4.5 mm and below 2,000 won/kg. A optimum formulation for blending protein was 36∼50% for frozen blackspotted croaker, 34∼40% for chicken breast, 14∼25% for pork leg. The heat-induced gel of recovered protein from frozen blackspotted croaker showed compact structure compared to that of recovered protein from mackerel. A formulation of chicken breast and pork leg based on blackspotted croaker can be used in surimi based seafood products having various texture.

• Journal of Conservation Science
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• v.27 no.2
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• pp.201-209
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• 2011

While consolidants based on tetraethoxysilane (TEOS) have been widely used for the consolidation of decaying stone heritages, TEOS-based consolidants suffer from practical drawbacks, such as crack formation of the gel during the drying phase due to the developed capillary force. We have prepared new TEOS-based consolidants containing flexible (3-glycidoxypropyl) trimethoxysilane (GPTMS) in order to reduce capillary force development during gel drying. In this study, we have prepared TEOS/GPTMS-based consolidants containing ETEOS in order to improve the surface hydrophobisity. The physical properties of the TEOS/GPTMS/ETEOS solution with different hydrolysis were compared with those of the commercial products Wacker OH$^{(R)}$. The contact angle of the surface increased with the addition of the ETEOS, which is higher than that of Wacker OH$^{(R)}$. The sol-gel mechanism was manipulated by the degree of hydrolysis as well as the amount of ETEOS. The properties and the applicability of the developed consolidants for the decayed Korean granites are also investigated.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.20-27
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• 2006

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

• Proceedings of the Korean Institute of Surface Engineering Conference
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• 2018.06a
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• pp.39-39
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• 2018

최근 플라즈마 의학이 발달하면서 제트, 펜, 니들, 토치 등의 다양한 형태의 플라즈마 발생기가 개발되었으며 내부의 가스라인으로 가스의 종류, 유속, 조성 등을 조절하여 생물학적 효과를 극대화 할 수 있고 안정적으로 플라즈마 방전상태를 유지할 수 있으나 처리 면적이 좁아 실제 생물학적 시스템 (세포, 조직, 그리고 박테리아) 적용에 있어 한계점이 존재한다. 이러한 한계점을 극복하기 위해서 유전체격벽방전 (Dielectric barrier discharge, DBD) 방식을 이용한 플렉서블 활성종 발생기를 제작하고 생물학적 시스템에 적용하기 위한 방전 특성 평가를 진행하였으며, 간단한 in vitro 모델인 한천 젤을 이용하여 플라즈마 처리에 따른 전달물질의 침투거리를 확인하였다. 플라즈마 방전 시 생성되는 수산화기 [OH], 과산화수소 [$H_2O_2$], 초산소음이온 [$O_2{^-}$], 오존 [$O_3$], 그리고 산화질소 [$NO_x$]와 같은 산소 및 질소 활성종 (Reactive oxygen and nitrogen species, RONS)은 세포벽 또는 세포막의 주요 구성성분인 다당류와 인지질의 과산화 반응을 통해 구조를 변화시키고 생물학적 시스템의 표면의 pH를 낮춘다. 이러한 RONS의 작용은 살균, 소독 뿐만 아니라 약물의 침투를 돕는다. 일반적으로 한천 겔은 농도에 따라 생체 내 뇌 조직과 물리적 특성이 유사하고, 미생물학 기질, 방사선학 연구를 위한 조직모델로 사용되기 때문에 본 연구에서는 3%와 5% 농도의 한천 젤을 사용하여 침투거리를 확인하였다. 한천 젤은 $2.5{\times}2.5{\times}2.5cm^3$의 크기로 준비되었고 대조군으로 염료가 포함된 에멀젼을 0.01 g 도포하고, 실온에서 30분간 보존 후 단면을 잘라 현미경으로 침투거리를 확인하였으며, 실험군으로 플라즈마 전처리 후 에멀젼을 도포한 시표와 에멀젼 도포 후 플라즈마 처리한 시료에 대해 에멀젼 침투거리의 변화를 확인하였다. 본 연구의 플렉서블 활성종 발생기는 인체에 부착하여 사용되기 때문에 화상, 홍반을 유발을 방지하기위해 $40^{\circ}C$의 온도에서 실험을 진행하였고 이때에 플라즈마 방전조건은 $0.065W/cm^2$ 수준의 전력을 소모하는 1.7 kV의 전압, 16 kHz의 주파수로 10분간 처리하였다. 그 결과 3%의 한천 젤의 경우 침투거리 0.779 mm에서 0.826 mm, 0.942 mm까지 침투거리가 증가하였고 5%의 한천 젤의 경우 0.859 mm, 0.949 mm로 증가하였다. 이러한 침투거리 증가는 젤 표면의 다당류를 구성하고 있는 단량체가 플라즈마 처리시 화확적 구조가 끊어져 결론적으로 약물 침투가 증가된 것으로 판단된다.

• Restorative Dentistry and Endodontics
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• v.31 no.6
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• pp.470-476
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• 2006

The objective of this in situ study was to evaluate the effects of whitening strip (Claren, LG Household & Health Care Ltd, 2.6% hydrogen peroxide) and gel (Opalescence, Ultradent, 10% carbamide peroxide) on microhardness of enamel in comparison with untreated control. Extracted twenty human upper incisors were disinfected, cleaned, and labial side of each incisor sectioned into 3 fragments by 2 ${\times}$ 2 mm size. After sectioning, labial sides of fragments were flattened and fixed to orthodontic bracket using flowable composite resin. Specimens prepared from each tooth were attached to the labial side of upper incisors of twenty volunteers one by one and treated by three different methods: (1) untreated control (2) treated with whitening strip for 14 days (3) treated with whitening gel for 14 days. Microhardness (Microhardness tester, Zwick) of each specimen was measured at the baseline of pre-treatment, immediate after bleaching treatment, 14 days after bleaching treatment and Knoop Hardness Number was determined. Microhardness changes of experimental groups were compared. The results show that tooth whitening strip and gel used in this study does not effect the microhardness of enamel during bleaching procedure.

• Korean Journal of Food Science and Technology
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• v.24 no.2
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• pp.165-170
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• 1992

The creep behavior of gels made with $30{\sim}45%$ gelatinized rice starch was measured over a wide range of temperature. Compressive creep curves of rice starch gels conformed to a six element mechanical model consisting of one Hookean, two Voigt and one Newtonian component. The creep compliance of gels decreased with increasing starch concentrations. Among viscoelastic constants of the mechanical model, elastic modulus was mainly influenced by the change of starch concentrations. The concentration-invariant compliance curve was obtained by reduction to 38% using reduction parameter $a_{c}$. The creep compliance curves of 45% starch gels increased with temperature, which indicated that rice starch gels became softer and less rigid with increasing temperature. When the compliance at $20^{\circ}C$ was set as a reference curve, creep compliance data for 45% gels at various temperature could be superimposed as a continuous smooth curve. The apparent activation energies of 45% rice starch gels calculated by the modified WLF equation were not intrinsic, but decreased as temperature increased.

• Journal of the Korean Applied Science and Technology
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• v.38 no.2
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• pp.453-464
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• 2021

Abdominal obesity is increasing due to a decrease in physical activity and westernization of diet in busy daily life. Therefore, in order to satisfy the desire for body shape management, a management program with high efficiency versus time is needed. In this study, the diet-gel (i.e., slimming cosmetics) with the electrical muscle stimulation therapy was used to promote the effect of reducing waist circumference and body fat mass (or abdominal fat). For men and women in their twenties, the subjects simply applied diet-gel to their waist, wore EMS, and massaged for 20 minutes twice a day after waking up and before going to sleep. The experiment period was carried out for 2 weeks. The reduction of subcutaneous fat was observed using non-contrast CT, and it was confirmed by measuring waist circumference and body fat mass. In conclusion, the developed EMS and diet-gel combination program showed excellent waist management effects by reducing waist circumference by about 3 cm (p<0.001) and body fat mass by about 1 kg (p<0.01). This result suggests that the use of EMS shows a massage effect by muscle stimulation, and plays a role in promoting fat decomposition by helping the absorption of diet gel.

• 베이커리
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• no.2 s.439
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• pp.146-148
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• 2005

• The Journal of the Acoustical Society of Korea
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• v.39 no.6
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• pp.576-584
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• 2020

In order to obtain basic information for using polyvinyl alcohol (PVA) gel as a tissue mimicking phantom for temperature visualization, the temperature change characteristics due to the focused ultrasound were examined for different concentration of PVA. To obtain the basic acoustic characteristics, the speed of sound, the attenuation coefficient, and the density depending on the PVA concentration were measured, and the thermodynamic characteristics, such as thermal conductivity and heat capacity, were measured. The range of temperature rising in the vicinity of the focal point due to the focused ultrasound was observed using a thermochromic film that changes color at 30 degree or more, and the discolored area was obtained by image processing of the recorded image. As the concentration of PVA increases in the given range of 2 wt% ~ 16 wt%, the area that rises above 30 degree inside the gel increases linearly. It is confirmed that the discolored area increases as the power applied to the focused ultrasonic transducer increases. These results showed good agreement with the simulation results using the finite element method.