• Journal of the Korean Ceramic Society
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• v.20 no.1
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• pp.3-12
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• 1983

In the present study an attempt was made to synthesize the $Al_2O_3$.$2SiO_2$ glass in which atomic ratio is Al:Si=1:1 by sol-gel process. And at such a low temperature as 55$0^{\circ}C$ clear amorphous gel derived glass with Si-O-Al bonding was obtained. $Si(OC_2H_5)_4$ and $Al(NO_3)_3$.$9H_2O$ were used as the precursor and among the mutual solvents only n-butanol gave good results for the synthesis of the gel derived glass. Partial hydrolysis of TEOS with one-fold mol of $H_2O$ prior to the reaction with aluminum nitrate gave the better results., Total oxide content to the total reactants by weight was affective to the results.

• Journal of Animal Science and Technology
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• v.62 no.4
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• pp.533-542
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• 2020

The objective of this study was to observe the interactions between salt-soluble proteins extracted from beef and elephant foot yam (Amorphophallus campanulatus) flour in heat-induced gel matrix development. The effect of salt concentration; 0.5%, 1.0%, 1.5%, and 2.0% in weight/weight basis (w/w), during protein extraction on pH, salt-soluble protein concentration and myofibril fractions of beef extract was determined firstly, and no significant effect was found. The beef salt-soluble proteins extracted using salt solution at different concentrations were then added with elephant foot yam flour at 5%, 10%, and 15% w/w, gelatinized at 90℃ for 20 min, and cooled down at 4℃ for 12 h. The interactions between beef salt-soluble proteins and elephant foot yam flour resulted in an improved gel strength (p < 0.01) and the addition level of elephant foot yam flour affected the pH, instrumental color, moisture, crude protein, and ash content significantly. The addition of elephant foot yam flour also reduced the size of the pores in the gel matrix as shown by scanning electron microscope (SEM) photographs. These suggest that elephant foot yam flour well interacts with beef salt-soluble proteins to form gel matrix.

• Journal of the Korean Ceramic Society
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• v.28 no.11
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• pp.865-872
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• 1991

LAS (lithium aluminosilicate) sol was synthesized using the hydrolysis-condensation reaction of TEOS, chelated Al(OBus)3 and LiNO3 with H2O in alcohol (ethanol+2-propanol) medium. Lowering Li content by a factor of 1/2 significantly enhanced densification and retarded the crystallization of LAS gel by ~30$0^{\circ}C$. Dense LAS specimen with essentially pore-free microstructure was obtained by sintering the sol-gel derived gel at 80$0^{\circ}C$ for 4 h and annealing at 120$0^{\circ}C$ for 2 h. Similary, a mixed colloidal processing was attempted as a convenient, alternative route for the fabrication of dense LAS sintered body. The $\beta$-spodumene seeding (~0.8 ${\mu}{\textrm}{m}$) in the sol-gel derived LAS modified the sequence of phase transformations and lowered the temperature of crystallization by ~12$0^{\circ}C$. Combining the epitaxial seeding with the sol-gel process, we could lower the crystallization temperature to the sintering temperature range (~80$0^{\circ}C$) and, demonstrate a possibility of making the viscous sintering/crystallization as a continuous as a continuous unit process.

• Journal of Pharmaceutical Investigation
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• v.40 no.6
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• pp.373-378
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• 2010

In order to develop a topical preparation which has a high occlusive property with skin moisturization, nano-structured lipid carrier (NLC) systems along with solid lipid nanoparticle (SLN) were designed. Various NLC dispersions were successfully formulated with Compritol 888 ATO as a solid lipid, Labrafil M 1944 CS as an oil, and Tween 80 as a surfactant. The increase of oil content (5 to 50%) led to the decrease in the occlusion factor in the order of SLN > NLC-5 > NLC-15 = NLC-30 > NLC-50. Particle size of lipid particulates was in the range of 100 to 160 nm. NLC-based carbogels were prepared by the employment of humectants such as urea, glycerin, and Tinocare GL to carbomer gel. NLC-30 gel formulations containing 4 or 8 % of lipid particles showed improved occlusive effect in vitro, compared to NLC-free gel base. Even though NLC-free gel base revealed comparable occlusion effect by itself, the occlusion factor of 4 % NLC-30 gel was about 2-fold higher than that of NLC-free gel base.

• Polymer(Korea)
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• v.27 no.4
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• pp.349-357
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• 2003

Hydrogels for wound dressing from a mixture of poly(vinyl alcohol) (PVAL), poly(N-vinyl pyrrolidone) (PVP), hexylene glycol (HG) and chitosan were made. The hydrogels were obtained by physical crosslinking of freezing and thawing, chemical crosslinking of irradiation, and irradiation after freezing and thawing of mixture solutions. The solid concentration of PVAL/PVP/HG/chitosan was 15 wt%. The concentration of chitosan was 0.3 wt%, and the ratio of PVAL/PVP was 6:4. The concentration of HG was in the range of 1∼5 wt%. The number of repeated freezing and thawing was in the range of 1∼3 times, and gamma irradiation doses were 25, 35 and 50 kGy. The physical properties such as gelation, water absorption and gel strength of hydrogels were examined. Gel content and gel strength decreased as HG concentration increased, whereas degree of swelling increased. Gel content and gel strength increased as irradiation dose and the number of freezing and thawing increased, whereas degree of swelling decreased. The hydrogels were evaluated for the healing effect for animals and for the antibacterial effect.

• The Journal of the Korea Contents Association
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• v.15 no.1
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• pp.324-330
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• 2015

When diagnostic ultrasounds are used, an ultrasonic transmission media is used to effectively transmit the ultrasonic energy. Types of ingredients of polymer hydro gel, emulsion, and oil gel were compared with commercialized products by measuring characteristics of ultrasonic transmission media such as skin lubricity, skin moisturizing, and dryness speed which were contained in each different media. The mean friction coefficient measured to investigate skin lubricity showed high in the agent containing a large amount of oil, whereas the mean friction coefficient of the low viscosity emulsion did not show a significant difference with that of the polymer hydro gel. The moisture evaporation measured to investigate the dryness speed of the agent showed highest in polymer hydro gel. This showed that the larger amount of oil it had, the less moisture evaporation occurred. For skin moisture measured to investigate moisturizing characteristics of skin, low viscosity emulsion showed high in moisture content, whereas it showed slowest reduction in moisture content. As a type of emulsion appropriately containing water and oil is superior in skin moisturizing and skin tenderness, it is expected to serve as a dosage form of new ultrasonic transmission media.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.632-636
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• 1993

Gel strength of fish protein at various processing conditions such as heating temperature, heating time and salt content was determined by using compressive stress and residual delay time of ultrasonic wave. The compressive stress, interpreted as indicating the relative gel strength, was increased with increasing the heating temperature and heating time, and with decreasing the salt content, while the delay time of ultrasonic wave reduced, indicating that the gel strength and the delay time are inverse proportion. The result of the multiple regression analysis with factorial design showed that the model equation consisted with delay time and processing condition variables gave the good prediction of the gel compressive stress which was coincided with compressive stress measured.

• Korean Chemical Engineering Research
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• v.45 no.5
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• pp.442-447
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• 2007

In order to improve the surface hardness of transparent plastic films, organic-inorganic hybrid coating solutions were synthesized by the sol-gel method. The coating solutions were prepared by adding GPTMS (glycidoxypropyl trimethoxysilane) to a colloidal silica (12 nm) suspension. PC(polycarbonate) substrates were dipped into the coating solutions and dried at room temperature for 10 min before being cured at $80^{\circ}C$ for 30 min. The effect of the solution pH and GPTMS content was investigated on the properties of coating films. The pencil hardness and adhesion to substrates of the coating films, prepared at acidic condition (pH 4), showed better properties than those at neutral or basic conditions. Also, the pencil hardness and adhesion to substrates of the coating films increased with increasing GPTMS content.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.556-562
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• 1999

The increasing price of surimi has affected the economical benefits of surimi based food industry, To maintain gel strength in low grade surimi, the optimum formulation adding functional proteins to low grade surimi is required. The objective of this study was to develop the optimum formulation of ingredients in making gels in low grade surimi on the addition of functional non-muscle proteins to low grade surmi by measuring rheological properties of the gels. The rheological qualities of the cooked gels made with A and RA grade surimi on the effects of adding five kinds of starches (potato, wheat, waxy maize, corn and modified corn) and four kinds of functional proteins (bovine plasma protein, dehydrated egg white, soy protein isolate and whey protein concentrate) to the gels were evaluated, The gel styengths at cooking with A and RA grade surimi were decreased with increasing the added starches. The kind of starches added affected little the gel strengths in Rh grade surimi, while potato and corn starches decreased at the least in gel strengths of the gel made with A grade surimi with increasing the concentration of starches. The bovine plasma protein (BPP) significantly increased the gel strength, especially in RA grade surimi, but BPP decreased the whiteness of the gel. Therefore, the optimum content of BPP was up to $2\%$ because of the whiteness of the gels in RA grade surimi, The optimum formulation for the gel with RA grade surimi to satisfy the gel strength of 1000$\times$g and $78\%$ moisture was $40.9\%$ surimi, $9.1\%$ dehydrated egg white (DEW) and $0.9\%$ starch, while that with A grade surimi under the same condition was $37.9\%$ surimi, $6.6\%$ DEW and $3,4\%$ starch.