• Proceedings of the Korean Geotechical Society Conference
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• 2002.03a
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• pp.297-304
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• 2002

This study is about penetrability of Micro Cement(MC) used for ground improvement. In this study, the characteristics of chemical grouting such as solidification, penetrability were analyzed experimentally by changing permeability of ground, grain size and relative density of grout material. For evaluating applicability of grout material, solidification test and penetrability test were performed. From the results of the tests, effective solidification ratio and penetrability ratio of MC was each 75%, 86% to be excellent when ground permeability was in the range of 10$^{-2}$ and 10$^{-4}$ cm/sec. Otherwise, those of Ordinary Portland Cement(OPC) were both lower than 50% to be poor. When penetrability of grout material is needed for improvement of dam foundation and soft ground, application of MC Is much superior to that of the other materials. The results of the grouting tests in the water flowing ground show that solidification effect of long gel-time grout material is excellent as injection pressure increases when groundwater velocity is relatively low. But when groundwater velocity is relatively high, solidification effect of long gel-time grout material is very poor because most grout materials are outflowed. Therefore, as groundwater velocity is high, effective solidification ratio of long gel-time grout material is better than that of short gel-time grout material, also penetration distance of long gel-time grout material is longer than that of short gel-time grout material.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.12
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• pp.1758-1763
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• 2004

This study was carried out to investigate gel forming and degradation properties (suwari and modori phenomena) of chicken surimi from mechanically deboned chicken meat (MDCM) at various setting temperatures and time. Chicken surimi was manufactured by a continuous process including chopping of MDCM, washing with 5% NaCl solution or pure water, standing, straining and centrifuging etc. Total process of washing for the MDCM from chopping to centrifuging was repeated over 3 cycles. Gel from prepared surimi were formed at $90^{\circ}C$ for 30 min after various setting treatments. The textural properties of gels were measured at the temperature ranges of low (10$^{\circ}C$), medium (25$^{\circ}C$ and $30^{\circ}C$) and high (45 to 70$^{\circ}C$). The compressive force (CF), hardness and fracturability of surimi gel at 10$^{\circ}C$ increased as setting time increased, and showed the highest value at 30 h of setting time. The CF and hardness of chicken surimi gel at 25$^{\circ}C$ and 30$^{\circ}C$ showed the highest values at 10 h of setting time. Most of gel strengths including CF, and texture profile analysis (TPA) values showed the highest levels in the range 47.5 to 52.5$^{\circ}C$ (p<0.05). The gel strength at 60$^{\circ}C$ increased slightly at 30 min, but then continued to decrease with longer setting times. There was no increase of gel strength at $70^{\circ}C$, but only a continuous decrease over setting time. In conclusion, suwari (gel setting) and modori (gel degradation) phenomena occur during the gel formation of surimi from MDCM. The temperature range in chicken surimi was 47.5 to 52.5$^{\circ}C$ for suwari and 60 to 70$^{\circ}C$ for modori.

• Journal of the Korean Institute of Gas
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• v.15 no.5
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• pp.13-18
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• 2011

Experimental studies were carried out to investigate the characteristics of explosion mitigations by varying concentrations of agar gel barriers in an explosion chamber, 1400 mm in length, with a square cross-section of $100{\times}100mm^2$. Another extension chamber, $100{\times}100{\times}300mm^3$, was made to hold a gel barrier. Four different gel concentrations were used in the measurements: 2, 3, 4, 5 %(by weight of gel). Displacement of the gel barrier was measured using a high speed camera, and pressure development was measured using pressure transducers and a data acquisition system. It was found that as the concentrations of the gel barriers increased, the gel rupture time and the time taken to reach the maximum pressure increased. It was also found that the increment of gel concentrations increased the reduction percentage in the maximum pressure between before and after gel barrier.

• Korean Journal of Poultry Science
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• v.17 no.2
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• pp.127-133
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• 1990

This study was undertaken to find out the effect of heating time and temperature, pH and NaCl concentration on the heat stability of egg albumen gel during heat treatment. With the transient decrease at 110-$130^{\circ}C$, hardness of heat-set albumen gel was increased as the heating temperature increased. The cohesiveness showed similar trend as well. The lightness was decreased while the yellowness was increased as the heating time and temperature increased. Heat-set albumen gel showed maximum hardness at pH 4.5-5.0 and pH 9.0 High heat treatment($120^{\circ}C$, 30min) showed higher hardness at alkaline range compared to low heat treatment($96^{\circ}C$, 30min.). Color of the albumen gel was relatively dark at acidic range and bright at alkaline range. High heat treatment caused darker albumen gel at alkaline range and brighter albumen gel at acidic range. The addition of NaCl increased hardness and cohesiveness of the albumen gel and improved the lightness after high heat treatment regardless of NaCl concentration.

• Journal of the Korean Ceramic Society
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• v.39 no.2
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• pp.113-119
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• 2002

The effect of ultrasonic radiation is reported for silica-poly(ethylene glycol) system prepared without the solvent using sol-gel processing by varying various parameters such as ultrasonic irradiation time, PEG content and HCl/TEOS molar ratio. The property of sonogel is compared with classic gel which has been prepared with ethanol as a solvent by traditional sol-gel processing. SEM, BET, DTA-TGA, density and Vickers hardness measurements are carried out for analyzing the samples. The gelation time is found strongly dependent on radiation time, PEG content and pH value, and has been discussed on the basis of existing theories. The $SiO_2-10$ & 20 wt% PEG sonogel exhibited superior optical, physical and gel properties as compared to the classic gel, hence, found suitable for device applications. The ultrasonic radiation increased the density and surface area, and also reduced the pore size which is well supported by the shift in the peak of DTA curve. The DTA thermogram was found similar to that of pure silica gel.

• Journal of the Korean Ceramic Society
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• v.43 no.9 s.292
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• pp.575-581
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• 2006

To precipitate the complex gel of flux and aluminum hydroxides gel, aqueous solution of the mixture of $Na_2CO_3\;and\;Na_2PO_4{\cdot}12H_2O$ was added with stirring in aqueous solution of the mixture of $Al_2(SO_4)_3{\cdot}14{\sim}18H_2O,\;Na_2SO_4$, and then the complex gel was aged in $0{\sim}30h\;at\;90^{\circ}C$. As aging time passed, the aluminum hydroxides was grown into the acicular AlO(OH) gel. Also, aging time had an effect on physical properties of the AlO(OH) gel and on crystal growth of the flaky ${\alpha}-Al_2O_3$ prepared by molten-salt precipitation. In this study, the complex gel was crystallized in temperature range of $400{\sim}1,200^{\circ}C$ after drying at $110^{\circ}C$, and then it was investigated to effect of aging time on precipitation temperature, size, thickness, morphology and particle size distribution of the flaky ${\alpha}-Al_2O_3$ crystal. As aging time passed, the flaky a${\alpha}-Al_2O_3$ crystal showed a tendency toward an increase in size and thickness as result from an increase in BET surface area and pore volume of the acicular AlO(OH) gel.

• Korean journal of food and cookery science
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• v.15 no.5
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• pp.539-544
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• 1999

This study attempted to determine the effect of storage temperature(5$^{\circ}C$ and 25$^{\circ}C$) and time(1, 24, 48 and 72 hours) on the sensory and textural properties of mungbean starch gels. The color value, syneresis, texture and sensory properties of mungbean starch gels were measured. As the storage time increased, the lightness(L) and whiteness(W) values of mungbean starch gel increased. This trend was more apparent at the storage temperature of 5$^{\circ}C$. The syneresis of gels also increased as the storage time increased and the storage temperature was lower. As the storage time increased, the hardness of the gel increased whereas the adhesiveness and cohesiveness of the gel decreased. These results showed that mungbean starch gel lost its typical viscoelasticity during storage. This trend was also more apparent at the storage temperature of 5$^{\circ}C$. Sensory characteristics of the gel were well correlated with the mechanical characteristics. Overall quality of the gel decreased markedly at the 2nd day storage at 5$^{\circ}C$ and at the 3rd day storage at 25$^{\circ}C$.

• The Korean Journal of Emergency Medical Services
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• v.16 no.2
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• pp.23-30
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• 2012

Purpose : This study was designed to compare the easiness and speed of insertion of three supraglottic airway devices(SADs) in a manikin setting. Methods : Three different SADs - Laryngeal Mask Classic(cLMA), I-gel and Streamlined Liner of the Pharynx Airway(SLIPA) were applied. One hundred and nineteen paramedical students with(group H) or without (group L) previous airway experience were taught brief manikin training about the use of the cLMA, I-gel and SLIPA. The students inserted each device in a randomized order. Time to effective ventilation was recorded in seconds from holding the device to the first chest inflation. Success was determined as adequate chest wall movement. Results : The insertion attempts were lesser in I-gel($1.00{\pm}0.00$) and SLIPA($1.05{\pm}0.27$) than cLMA($1.16{\pm}0.41$, p<.05). The shortest time to insertion was recorded for I-gel($10.5{\pm}3.0sec$), followed by the SLIPA($12.9{\pm}4.5sec$) and cLMA($19.6{\pm}4.1sec$, p<.05). There were no significant differences in the insertion attempts and insertion time of I-gel between group L and group H. But in cLMA, longer insertion time and more insertion attempts were recorded in group L than group H. Conclusion : Both I-gel and SLIPA were superior to cLMA in the easiness and speed of insertion. Even in novice students, I-gel showed an excellent result in a manikin.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2004.07a
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• pp.555-558
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• 2004

In this paper, the variable producing conditions of YBCO superconducting powder by use of sol-gel method was investigated. YBCO superconducting powder which was prepared by sol-gel method was shown the characteristic gel formation, particle size and its properties under variable preparation conditions, such as pH, drying and processing time, and powder heat treatment, etc.

• Journal of Korean Tunnelling and Underground Space Association
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• v.21 no.2
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• pp.301-321
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• 2019

The development of a rapidly hardening seal material applicable to steel pipe multistage grouting is described in this paper. In the multistage technique, seal materials are inserted to prevent the backflow of main grouting material. The grouting material must be inserted only after sufficient time has passed for the seal material to reach a gel state. Otherwise, the fluid seal material mixes with the main grouting material and a backflow of the grouting material occurs, thereby making its in situ insertion difficult. Furthermore, if the seal material remains in the gel state for too long a time, it solidifies; and the main grouting material will not be able to seep into the soil. The gel time, i.e., the time needed for the fluid seal material to turn into a gel state, determines the construction period of steel pipe multistage grouting. The gel time is one of the important factors in this technique, because it impacts the total tunnel construction period significantly. This study develops a rapidly hardening calcium aluminate material, which can reduce the gel time and shorten the construction period while retaining proper sealing function. It also presents a method to determine whether the seal material has reached the gel state as well as the quality standard and bleeding rate testing method for the seal material in the gel state.