• 한국생물공학회:학술대회논문집
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• 한국생물공학회 2001년도 추계학술발표대회
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• pp.798-799
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• 2001

The intermolecular hydrogen bond between silk fibroin in aqueous solution facilitates gelation of silk fibroin. The dependence of gelation by the concentration of silk fibroin, pH and temperature was investigated. The gelation time of silk fibroin is decreased with increasing the concentration of glycerol and temperature within a limited range. The pH optimum for gelation found out to be 9. Hydrophobic additives were investigated to reduce gelation time.

• Journal of Pharmaceutical Investigation
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• 제33권1호
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• pp.15-19
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• 2003

The rheological behavior of poloxamer 407 solution as function of concentration and temperature was evaluated by rotational viscometer. The viscosity of poloxamer 407 solution was increased as the concentration of poloxamer 407 and temperature increased. At $4^{\circ}C$, poloxamer 407 solution showed the Newtonian flow characteristics regardless of concentration. Upon increasing temperature the poloxamer solution changed to the pseudoplastic flow pattern. And at gelation temperature, rheological profiles showed the abrupt increase in viscosity. Gelation temperature was decreased as the concentration of poloxamer 407 increased, while it increased as the concentration of poly(ethylene glycol) 4000 increased. Poly(ethylene glycol) might be expected to reduce the driving force for hydrophobic interaction resulting in slow gelation. From the viscoelastic properties of poloxamer gel system, we obtained the storage and loss modulus depending on the shear stress and frequency. And the sol-gel transition temperature was also obtained from the viscoelastic properties of poloxamer 407 gel.

• Food Science and Biotechnology
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• 제14권1호
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• pp.11-15
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• 2005

Dynamic shear moduli of isolated soy protein solutions upon heating were measured to monitor gelation. Onsets of gelation coincide with onset temperatures of denaturation in glycinin and ${\beta}$-conglycinin solutions, whereas in isolated soy proteins, onset of gelation was above denaturation temperature of ${\beta}$-conglycinin with storage modulus increasing in two steps. The first increase in storage modulus of isolated soy proteins occurred at about $78.5^{\circ}C$, while the second increase started at about $93^{\circ}C$. Gel properties of soy protein gels having different proportions of glycinin and ${\beta}$-conglycinin were measured by compression-decompression test. ${\beta}$-conglycinin was responsible for gel elasticity. Glycinin significantly increased hardness, toughness, and fracturability of gels at high heating temperature near $100^{\circ}C$. Results reveal texture of soy protein gels can be controlled by regulating ratio of glycinin to ${\beta}$-conglycinin and heating temperature.

• Food Science and Biotechnology
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• 제16권6호
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• pp.954-957
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• 2007

Gelation mechanism of xanthan-carob mixture (X/C) was investigated based on thermorheological behavior. Three X/C ratios (1:3, 1:1, and 3:1) were studied. Small amplitude oscillatory shear tests were performed to measure linear viscoelastic behavior during gelation. Temperature sweep ($-1^{\circ}C/min$) experiments were conducted. Using a non-isothermal kinetic model, activation energy (Ea) during gelation was calculated. At 1% total concentration, the Ea for xanthan fraction (${\phi}_x$)=0.25, 0.5, and 0.75 were 178, 159, and 123 kJ/mol, respectively. However, a discontinuity was observed in the activation energy plots. Based on this, two gelation mechanisms were presumed-association of xanthan and carob molecules and aggregation of polymer strands. The association process is the primary mechanism to form 3-D networks in the initial stage of gelation and the aggregation of polymer strands played a major role in the later stage.

• Composites Research
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• 제37권3호
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• pp.215-218
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• 2024

Diglycidyl ether of 4,4'-dihydroxy-α-methylstilbene (DGE-DHMS)에 aniline을 2:1의 비율로 첨가한 액정에폭시올리고머인 DD-A를 합성하고 촉매성 경화제인 1-Methyl Imidazole을 이용하여 경화시키며 겔화 및 유리화 시간을 측정하여 액정 변화가 포함된 Time-Temperature-Transition Diagram을 작성하였다. 경화제의 농도가 높아질수록 겔화 및 유리화 시간이 감소함을 확인할 수 있었고 유리화 곡선은 전형적인 S-형태를 보였다.

• 공업화학
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• 제9권3호
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• pp.399-403
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• 1998

분자량이 서로 다른 키토산을 제조하여 분자량의 변화에 따른 키토산 졸의 겔화 특성을 겔화제의 농도와 온도에 대해 조사하였다. 본 연구에 사용한 키토산의 평균 분자량은 각각 $2.0{\times}10^5$, $5.2{\times}10^5$, $8.2{\times}10^5$이며 탈아세틸화도는 약 85%이었다. 겔화제로 NaOH를 사용하였으며 겔화현상을 설명하기 위하여 간단한 확산모델을 이용하였다. 겔화제의 농도와 온도 그리고 키토산 분자량이 증가할수록 키토산 겔 내부에서 겔화제의 확산계수는 증가했다.

• Journal of Pharmaceutical Investigation
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• 제38권4호
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• pp.229-234
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• 2008

In the present study, chitosan-glycerophosphate sodium salt solution as a thermosensitive system (TSS) was used to formulate a temperature-sensitive drug delivery system (TSDDS) containing acetaminophen (AAP). The optimized TSS was prepared by measuring gelation temperature, gelation time and rheological properties of TSS. The optimized gelation temperature and time of TSS were $36^{\circ}C$ and 100 seconds, respectively. The viscosity of TSS was also suitable for maintaining gel structure at $37.2^{\circ}C$. The release profiles of TSDDS in PBS/pH 7.4 with various apparatuses and mass loss of TSDDS were investigated. The time required to release 50% of AAP from TSDDS ($t_{50%}$) was 120 min with the formation of pore on the surfaces, which was 2 times longer than that from AAP-chitosan gel. In addition, TSDDS was degraded approximately 80% within 4 hr and then degraded slowly for 20 hrs. In conclusion, AAP-TSS (TSDDS) formulated in this study might be suitable for some specific uses such as subcutaneous injection and rectal formulation.

• 한국재료학회지
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• 제30권10호
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• pp.533-541
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• 2020

UO₂ kernels, a key component of fuel elements for high temperature gas cooled reactors, have usually been prepared by sol-gel methods. Sol-gel processes have a number of advantages, such as simple processes and facilities, and higher sphericity and density. In this study, to produce 900 ㎛-sized UO₂ particles using an external gelation process, contact length extension of the NH₃ gas of the broth droplets pass and the improvement of the gelation device capable of spraying 14 M-NH₄OH solution are used to form 3,000 ㎛-sized liquid droplets. To produce high-sphericity and high-density UO₂ particles, HMTA, which promotes the gelation reaction in the uranium broth solution, is added to diffuse ammonium ions from the outside of the gelation solution during the aging process and generate ammonium ions from the inside of the ADU gel particles. Sufficient gelation inside of ADU gel particles is achieved, and the density of the UO₂ spheres that undergo the subsequent treatment is 10.78 g/㎤; the sphericity is analyzed and found to be 0.948, indicating good experimental results.

• 한국축산식품학회지
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• 제20권1호
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• pp.8-14
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• 2000

In order to examine physicochemical gelation behavior of ultra high temperature(UHT) pasteurized milk during storage at 4$^{\circ}C$ and 25$^{\circ}C$, pH, electrophoresis, alcohol test, sialic acid contents and free amino groups contents were biweekly determined. The pH of UHT pasteurized milk decreased with increasing storage time. Gelation of the UHT milk occured faster at 25$^{\circ}C$ than at 4$^{\circ}C$ with larger decreasing rate of pH. The alcohol test showed positive results at lower pH than 6.5, which could indicate the casein instability and beginning of gelation. The electrophoretic patterns showed a decrease in the concentrations of all caseins. Degradation of k-casein was faster in all cases, while $\alpha$-casein and $\beta$-casein were also extensively degraded later. The sialic acid contents of the samples increased gradually during storage, and the increasing rate was higher before gel formation. The free amino groups of the samples increased gradually during storage. The increasing rate of free amino groups was faster at 25$^{\circ}C$ than at 4$^{\circ}C$. The samples stored at 25$^{\circ}C$ gelled earlier than those stored at 25$^{\circ}C$, with corresponding increase of free amino groups. The residual proteolytic enzymes, which survived during the UHT heat treatments and were reactivated during storage, could be responsible for UHT pasteurized milk gelation during storage. It is assumed that proteolytic degradation of caseins followed by aggregation would be attributable to complicated reaction mechanism.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 1999년도 제29회 춘계학술대회
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• pp.359-365
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• 1999

We have evaluated the performance and some physical properties of 25 automotive engine oils (21 domestic and 5 imported products) which are purchased on the market to verify the API(American Petroleum Institute) or ILSAC(International Lubricant Standardization and Approval Committee) certification marks attached on the products and to determine the necessity of the quality control of the engine oils on the market. 12 test items are chosen according to API engine oil specification, which are flash point, pour point, cold cranking simulator apparent viscosity, pumping viscosity, gelation index, HTHS(High Temperature High Shear viscosity), foam, high temperature foam, filterability, volatility, high temperature deposit(TEOST), phosphorus content. We have found one product which did not meet the API specification on gelation index, one on HTHS, four on foam, and one on volatility, which implies that the quality control system is in need to check the fidelity of the certification marks attached on the engine oils being marketed. In addition, this works raises the necessity of the upgrade of the present Korean engine oil specification.