• International Journal of Ocean System Engineering
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• v.1 no.3
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• pp.148-154
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• 2011

Generally, strength degradation is caused by the absorption of moisture in composites. For this reason, a fracture is generated in the composites and traces of glass fiber degrade human health and physical damage is generated. Therefore, in this research, we studied the mechanical properties change of composites by moistureabsorption. The composites were manufactured with and without the Gel-coating process and were immersed in a moisture absorption device at $80^{\circ}C$ for more than 100 days. The mechanical properties of the moistureabsorption composites and the composites which dry after moisture-absorption were compared. The mechanical properties degradation of basalt fiber composites according to the result of the measurement of moistureabsorption was smaller than that of glass fiber composites by about 20%. In addition, the coefficient of moisture absorption was lower for the case of Gel-coating processing than the composites without the Gel-coating process by about 2% and it was deduced that Gel-coating did not have a significant effect on the mechanical properties.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.70-73
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• 1992

Gelatinization behaviour and gel properties of corn starch modified either by hydroxypropylation only or by cross-linking and hydroxypropylation were investigated. Gelatinization temperature of corn starch decreased greatly by hydroxypropylation, but increased slightly by cross-linking with epichlorohydrin. The treatment of both hydroxypropylation and cross-linking lowered the gelatinization temperature, although it was not significantly different from that of hydroxypropylated corn starch. The swelling power of the corn starch was reduced and gel strength was increased by both modifications. The results suggested that the gelatinization behaviour and gel properties of corn starch could be improved by both cross-linking and hydroxypropylation.

• Asian-Australasian Journal of Animal Sciences
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• v.16 no.2
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• pp.269-276
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• 2003

We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples with high concentration of MTGase gelled faster than those with a low concentration of MTGase. The gel strength increased with incubation time and the peaks of breaking strength for 0.1, 0.2 and 0.5% MTGase were obtained at 40, 20 and 10 min incubation time, respectively. According to SDS-PAGE, the MTGase was successfully created a collagen polymer with an increase in molecular weight, whereas no change in formation was shown without MTGase. The sample with 0.5% MTGase began to polymerize after 10 or 20 min incubation at $50^{\circ}C$, and complete polymerization occurred after 40-60 min incubation. Scanning electron microscopic analysis revealed that the gel of porcine collagen in the presence of MTGase produced an extremely well cross-linked network. The differential scanning calorimetric analysis showed the peak thermal transition of porcine collagen gel was at $36^{\circ}C$, and that with MTGase no peak was detected during heating from 20 to $120^{\circ}C$. The melting point of porcine collagen gel could be controlled by MTGase concentration, incubation temperature and protein concentration. Knowledge of the structural and physicochemical properties of porcine collagen gel catalyzed with MTGase could facilitate their use in food products.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.672-676
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• 1992

Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterna and syneresis of gels. Retrogradation time constant of mung bean starch gel(30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).

• Korean Journal of Food Science and Technology
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• v.41 no.1
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• pp.32-36
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• 2009

The physical properties of freeze-dried Aloe vera gel powders were examined according to the influence of the concentration degrees of the gel solutions as raw materials during freeze-drying. As a pre-treatment prior to freeze-drying, the gel solutions were vacuum-concentrated at three concentration levels (g water/g solids): high (H), 76; medium (M), 119; and low (L), 159. The water contents of the three powder samples were almost the same. For their viscosity measurements, non-Newtonian fluid behavior with shear thinning was observed in samples H and M, whereas Newtonian liquid behavior was found in sample L. In electrical conductivity measurements, sample H showed the highest conductivity upon dissolving the powder in water. For their water sorption isotherms, sample H was analyzed to have the least amount of bound water. Finally, it was determined that the degree of concentration caused only slight differences in the physical properties of freeze-dried Aloe gel powders.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.173-178
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• 1991

The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

• Food Science of Animal Resources
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• v.43 no.6
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• pp.1031-1043
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• 2023

The purpose of this study was to investigate the functional properties of salt-soluble proteins obtained from Protaetia brevitarsis (PB) and Tenebrio molitor (TM) larvae, the interaction between these proteins and pork myofibrillar protein (MP) in a gel system. The gel properties of salt-soluble protein extracts showed that the PB had a higher viscosity than the TM protein. However, the TM protein had higher gel strength compared with the PB protein. The gelation characteristics of the pork MP gel systems added with lyophilized insect salt-soluble protein powder showed to decrease slightly viscosity compared with MP alone. Adding the TM or PB protein powder did not affect the pork MP's hydrophobicity and sulfhydryl group levels. Furthermore, the protein bands of the MP did not change with the type or amount of insect salt-soluble protein. The cooking yields of the pork MP gels containing PB or TM protein powder were higher than those without insect protein. Regardless of the type of insect salt-soluble protein added, the pork MP's gel strength decreased. Furthermore, as the level of insect powder increased, the surface protein structure became rough and porous. The results demonstrated that proteins extracted from PB and TM larvae interfered with the gelation of pork MP in a gel system.

• Journal of the Korean Ceramic Society
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• v.30 no.3
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• pp.169-174
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• 1993

The porous silica glass prepared by the sol-gel method from the mixed solution of Si(OCH3)4, H2O, HCl and CH3OH with HCONH2 as a DCCA (Drying Control Chemical Additives). For investigation the characteristics of gels and glasses, we examined gels and glasses using TG-DTA, XRD, IR, SEM and porosimeter. The more content of formamide in the mixed solution increased, the more pore size and porosity of gel increased. In the excess formamide added gel, the properties of pore of gel were not so changed. The porous silica glass was prepared from the dry gel after heat treatment at 75$0^{\circ}C$. Porosity and mean pore size of the porous silica glass was 17~25% and 40~60$\AA$ relatively.

• Elastomers and Composites
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• v.54 no.1
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• pp.30-34
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• 2019

Four different diisocyanates (IPDI; isophorone diisocyanate, HDI; hexamethylene diisocyanate, HMDI; dicyclohexylmethane-4,4'-diisocyanate, and XDI; m-xylylene diisocyanate) were used to prepare polyurethane gel-coats, and the weatherabilities, physical properties, and surface characteristics of the gel-coats were investigated with respect to the chemical structure of the diisocyanates. The weathering test results indicated that all of the diisocyanates used in this study were suitable for use in the preparation of the polyurethane gel-coat. However, the set-to-touch times and physical properties of the polyurethane gel-coat indicated that the cycloaliphatic diisocyanate (IPDI and HMDI) were ideal for the preparation of polyurethane gel-coats.

• Corrosion Science and Technology
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• v.15 no.6
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• pp.297-302
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• 2016

Water-based systems are dominating the coating market because of worldwide VOCs regulations. Research is focusing especially on waterborne polyurethane (WPU) because of its unique mechanical and chemical properties. However, commercial WPU consists of linear thermoplastic polymers with polar groups on the main chain, which do not perform as well as solvent-borne PU in a two-pack system. In this study, APTES were used as a chain crosslink agent to overcome commercial WPU's limited performance. WPUs synthesized by using a sol-gel process were evaluated with FT-IR, particle analysis, TGA, tensile tests, pull-off tests, SEM, and EIS. The results showed that WPUs with added APTES had better thermal stability, mechanical properties, and water resistance than did WPUs without added APTES. Consequently, the sol-gel process increased the crosslink density of WPUs and modified the WPU's own properties.