• 한국생물공학회:학술대회논문집
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• 2001.11a
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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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• v.33 no.1
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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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• v.14 no.1
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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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• v.16 no.6
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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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• v.37 no.3
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• pp.215-218
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• 2024

Liquid crystalline thermosetting epoxy oligomer DD-A was synthesized with Diglycidyl ether of 4,4'-dihydroxy-α-methylstilbene (DGE-DHMS) and aniline in a ratio of 2:1 and cured with a catalytic curing agent, 1-Methyl Imidazole. The gelation times and vitrification times were measured to create Time-Temperature-Transition Diagrams with liquid crystalline phase changes. It was found that the gelation and vitrification times were decreased as the concentration of curing agent increased, and the vitrification curve showing a typical S-shape was confirmed.

• Applied Chemistry for Engineering
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• v.9 no.3
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• pp.399-403
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• 1998

The gelation characteristics of chitosan of different molecular weight were investigated in terms of concentration and temperature of alkari aqueous solution. The average molecular weights and the degrees of deacetylation of the chitosan used were $2.0{\times}10^5$, $5.2{\times}10^5$, $8.2{\times}10^5$ and 85%, respectively. Sodium hydroxide solution was used as a gelation agent. A simple diffusion model was applied to study the gelation rate. The diffusion coefficients of the gelation agent in the chitosan gel increased with increasing its concentration, temperature of the casting solution, and molecular weight of the chitosan.

• Journal of Pharmaceutical Investigation
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• v.38 no.4
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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.

• Korean Journal of Materials Research
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• v.30 no.10
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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.

• Food Science of Animal Resources
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• v.20 no.1
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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.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 1999.06a
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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.