• 한국응용과학기술학회지
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• 제28권4호
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• pp.431-437
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• 2011

Transparent liquid crystal gels with high oil content by fatty acid soap were investigated. The solubilization efficiency of the mineral oil was dependent on the process. The process of dropping water part into the solution of oil and surfactant was more efficient than the process of dropping water part into the surfactant solution and after that dropping oil. The fatty acid soap could not solubilize the high oil content, but under the certain range, addition of CDE (Coconut Diethanolamide), Arlacel 165 (Glyceryl Stearate/PEG-100 Stearate) and cetostearyl alcohol helped solubilize the high content oil. Also, the glycerin and water content had influence on the solubilization. Especially, higher oil content gel showed elastic feature.

• Journal of the Korean Wood Science and Technology
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• 제35권5호
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• pp.67-75
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• 2007

As a part of abating the formaldehyde emission of urea-formaldehyde (UF) resin adhesive by lowering formaldehyde to urea (F/U) mole ratio, this study was conducted to investigate properties of UF resin adhesive with different F/U mole ratios. UF resin adhesives were synthesized at different F/U mole ratios of 1.6, 1.4, 1.2, and 1.0. Properties of UF resin adhesives measured were non-volatile solids content, pH level, viscosity, water tolerance, specific gravity, gel time and free formaldehyde content. In addition, a linear relationship between non-volatile solids content and sucrose concentration measured by a refractometer was established for a faster determination of the non-volatile solids content of UF resin. As F/U mole ratio was lowered, non-volatile solids content, pH, specific gravity, water tolerance, and gel time increased while free formaldehyde content and viscosity were decreased. These results suggested that the amount of free formaldehyde strongly affected the reactivity of UF resin. Lowering F/U mole ratio of UF resin as a way of abating formaldehyde emission consequently requires improving its reactivity.

• 한국수산과학회지
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• 제36권3호
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• pp.204-209
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• 2003

Utilization of soluble protein recovered from surimi wastewater using calcium powder of cuttle bone were examined. The crude ash content of the heat-induced surimi gel was increased linearly by increasing substitution ratio of recovered protein-ATC toward commercial surimi. Moisture (approximately $76\%$) and lipid $(0.2\%)$ contents were not change, but their protein contents were decreased 15.7 to $14.3\%$ depend on increasing of substitution ratio. The white index of the heat-induced surimi gel by color meter was increased up to $10\%$ of substitution ratio. There were no difference between $0\%\;and\;5\%$ substituted surimi gel in the gel strength. The sensory score on white index and texture of the heat-induced surimi gel did not change in 0 to $10\%$ as a substitution ratio of recovered protein-ATC toward commercial surimi, while decreased in more $15\%.$ The optimal substitution ratio of recovered protein-ATC as a bulking agent was $10\%.$ The heat-induced surimi gel prepared with $10\%$ substitution of recovered protein-ATC was similar to the content and composition of total amino. acids, and superior to calcium content and the ratio of calcium and phosphorus toward those of commercial surimi.

• 한국건축시공학회지
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• 제19권2호
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• pp.139-147
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• 2019

본 연구는 최근 방사능 물질의 위험성에 대한 관심이 커지며 원전사고 등의 대규모 인명 피해와 위험지역 선정 등의 이유로 인체의 방사능 안전성에 대한 관심이 커지면서 요구되는 실내 건축용 마감재에 대한 것이다. 일상에서 방사능에 노출되는 여러 가능성 중 실내 공기 중 라돈가스에 대한 관심이 커지면서 라돈가스 흡착형 경화체에 대한 기초연구 자료를 제시한다. 본 연구에 흡착재로 활용된 재료는 규조토와 실리카겔로, 천연 흡착재인 규조토와 인공 흡착재인 실리카겔의 기초 성능 및 흡착 성능을 평가하였다. 향후 실내 공기 중 라돈가스 농도 저감에 대한 정밀한 추가 실험에 대한 연구결과가 필요할 것으로 예상되고, 실험결과에 따른 인공 흡착재인 실리카겔의 라돈가스 흡착 가능성을 기대한다.

• 한국작물학회지
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• 제39권1호
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• pp.98-102
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• 1994

율무전분의 호화특성을 조사하여 품질개량 육종의 기초자료를 제공하고자 국내보존 및 일본도입 36품종을 공시재료로 하여 전분, 아밀로스 함량 및 호응집성(Gel consistency)과 아밀로그램 특성을 분석하여 얻어진 결과를 요약하면 다음과 같다. 1. 공시된 율무품종의 전분함량차이는 50.9~78%로서 평균 60.5%를 함유하였다. 2. 율무전분의 아밀로스 함량은 0~7.2%의 범위였고 gel의 길이는 평균 94mm로써 전형적인 찰전분의 특성을 나타내었다. 3. 호응집성이 강산종, 추전종, 중리재래 등은 medium에 가깝고 대부분 품종이 soft에 속하였다. 4. 공시율무의 amylograph의 호화온도, 최고점도, 최저점도 및 break down은 각각 69.0~75$^{\circ}C$, 210~520 BU, 205~425 B 및 5~135 BU의 범위로 품종간 차이가 있었다. 5. 품종간 차이가 현저했던 아밀로그램 특성은 break down type이었고 일반적으로 율무 품종은 set back이 낮았다.

• 한국세라믹학회지
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• 제28권4호
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• pp.324-328
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• 1991

Monolithic silica gel and glass were prepared from TMOS solution with high concentration of HCl. Appearance of the dried gels and gelation time varied with content of HCl and H2O were observed in the TMOS-CH3OH-HCl-H2O system. The conversion from gel to glass during heat treatment stage was investigated using TG-DTA, XRD, IR and SEM and characteristics of the gel were examined by measuring bulk density, linear shrinkage and Vicker's hardness. A transparent silica glass was prepared from the gel after heat treatment at 1050℃.

• 한국식품영양학회지
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• 제26권4호
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• 한국축산식품학회지
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• 제34권4호
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• pp.415-422
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• 2014

Duck feet gelatin (DFG) gel was added as a fat replacer to low-fat frankfurters and the effect of DFG on physicochemical, textural, and sensory characteristics of low-fat frankfurters was evaluated. DFG gel was prepared with a 20% duck feet gelatin concentration (w/w). Adding DFG decreased lightness and increased yellowness of the low-fat frankfurters (p<0.05). However, DFG did not affect redness of low-fat frankfurters (p>0.05). The statistical results indicated that adding DFG improved cooking yield of low-fat frankfurters (p<0.05). In addition, replacing pork back fat with DFG resulted in increased moisture content, protein content, and ash content of low-fat frankfurters, and the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel had the highest moisture content and lowest fat content (p<0.05). Adding of DFG increased all textural parameters including hardness, springiness, cohesiveness, chewiness, and gumminess of low-fat frankfurters (p<0.05). In terms of sensory properties, the low-fat frankfurter formulated with 5% pork back fat and 15% DFG gel showed similar satisfaction scores for the flavor, tenderness, juiciness, and overall acceptance when compared to the regular frankfurters (20% back fat). Therefore, our results suggest that DFG could be an effective novel source, as a fat replacer, for manufacturing of low-fat frankfurters.

• 한국콘크리트학회:학술대회논문집
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• 한국콘크리트학회 2002년도 가을 학술발표회 논문집
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• pp.763-768
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• 2002

In this study, methyl methacrylate (MMA) - modified polymer mortar(MMPM) was developed and its setting shrinkage and working life properties were surveyed. In order to study the setting shrinkage, setting shrinkage test for the 24 batches were also conducted with taking the MMA monomer content to the UP resin and the mixed content of shrinkage reducing agent(SRA) as variables. Furthermore, in order to study the working life measured gel time, working time, setting time of MMPM and binder. Experimental resurts show that the workability remarkably improved as the mixed MMA content increased. The working life was proportional to MEKPO content and was shorted. also, showed high interrelationship of binder gel time and MMPM working life. Setting shrinkage markedly reduced as the content of MMA and the SRA increased.

• 한국축산식품학회지
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• 제39권4호
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• pp.623-631
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• 2019

Tetramethylpyrazine (TMP), an alkaloid rich in Ligusticum wallichii and fermented products, possesses multiple pharmacological activities in antioxidant, antiinflammatory, and antibacterial. This study aimed to investigate the effect of TMP (15 mg/L) on the physicochemical and gelation properties of rabbit myofibrillar proteins (MPs) with/without oxidative stress. Results showed that compared to the control, oxidative stress to MPs decreased free thiol content, gel yield, whiteness, water-holding capacity, bounder water, immobilized water, and endogenous tryptophan fluorescence intensity, but increased surface hydrophobicity, dityrosine content, and free water content (p<0.01). Without oxidative stress, MPs treated with TMP increased free thiol content, whiteness, and bound water, but decreased dityrosine content and free water (p<0.05). Under oxidative conditions, all parameters were conversely affected by TMP (p<0.01). The results suggest that TMP can be an antioxidant to decrease the concern on oxidative deterioration during meat processing and storage by improving the oxidative stability, water retention, and gel forming property of rabbit MPs.