• 약학회지
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• 제42권3호
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• pp.290-295
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• 1998

To optimize the formulation of acetaminophen liquid suppository, the effect of additives on the physicochemical properties of liquid suppository base was investigated. The physi cochemical properties of P 407/P 188 (15/15%) (abbreviated in 15/15) and P 407/P l88 (15/20%) (abbreviated in 15/20) were measured after the addition of following additives; 2.5% acetaminophen as an active ingredient, vehicle components (5% ethanol, 5% propylene glycol, 5% glycerin), preservatives (0.1% sodium benzoate, 0,1% methylparahydroxybenzoate, 0.1% propylparahydroxybenzoate) and 1% of sodium chloride as an ionic strength controlling agent. Poloxamer gel was prepared with three different buffer solutions (pH 1.2, 4.0 and 6.8) and the physicochemical properties, gelation temperature, gel strength and bioadhesive force, were determined. In the results, the effect of additives on the physicochemical properties was dependent on their bonding capacities including hydrogen bonding and cross-linking bonding. Because the hydrogen-bonding capacities of acetaminophen, ethanol and propylene glycol were smaller than that of poloxamer, the binding force of poloxamer gel became weak by their putting in between poloxamer gel. Therefore, the gelation temperature (15/15, $35.7^{\circ}C$ vs 37.0, 39.4 $38.2^{\circ}C$; 15/20, $29.2^{\circ}C$ vs 31.2, 32.0, $30.3^{\circ}C$) increased, and gel strength (15/15, 4.03 see vs 2.72, 2.08, 3.12sec; 15/20, 300g vs 50, 50, 200g) and bioadhesive force (15/15, $6.8{\times}10^2\;dyne/cm^2$ vs 3.2, 6.0, $6.0{\times}10^2\;dyne/cm^2$; 15/20, $97.3{\times}10^2\;dyne/cm^2$ vs 11.1, 89.5, $92.0{\times}10^2\;dyne/cm^2$) decreased. Furthermore, the binding force of poloxamer gel became strong due to the hydrogen-bonding capacities of glycerin and the cross-liking bonding of sodium salt. Then, the gelation temperature (15/15, 35.0, $32.1^{\circ}C$; 15/20, 26.0, $21.0^{\circ}C$) decreased, and gel strength (15/15, 6.51 see, 300g; 15/20, 500, 650g) and bioadhesive force (15/15, 7.2, $81.6{\times}10^2\;dyne/cm^2$; 15/20, 112.3, $309.2{\times}10^2\;dyne/cm^2$) increased. The effect of pH on the physicochemical properties of poloxamer gel was dependent on the ingredients with which the buffer solutions were prepared. Poloxamer gels prepared with pH 1.2 and 4.0 buffer solutions had the increasing gelation temperature (15/15, 37.5, $38.1^{\circ}C$; 15/20, 33.1, $34.0^{\circ}C$) and the decreasing gel strength (15/15, 2.98, 3.81sec; 15/20, 200, 200g) and bioadhesive force (15/15, $7.0{\times}10^2dyne/cm^2$; 15/20, $74.0{\sim}88.1{\times}10^2dyne/cm^2$) owing to HCl. Poloxamer gel prepared with pH 6.8 buffer solutions had the decreasing gelation temperature (15/15, $27.2^{\circ}C$; 15/20, $22.3^{\circ}C$) and the increasing gel strength (15/15, 400g; 15/20, 550g) and bioadhesive force (15/15, $207.0{\times}10^2dyne/cm^2$; 15/20, $215.0{\times}10^2dyne/cm^2$) due to the cross-linking bonding of $NaH_2PO_4\;and\;K_2HPO_4$.

• 한국분말재료학회지
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• 제16권4호
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• pp.254-261
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• 2009

In this study, we investigated the unit process parameters in spherical $UO_2$ kernel preparation. Nearly perfect spherical $UO_3$ microspheres were obtained from the 0.6M of U-concentration in the broth solution, and the microstructure of the $UO_2$ kernel appeared the good results in the calcining, reducing, and sintering processes. For good sphericity, high density, suitable microstructure, and no-crack final $UO_2$ microspheres, the temperature control range in calcination process was $300{\sim}450^{\circ}C$, and the microstructure, the pore structure, and the density of $UO_2$ kernel could be controlled in this temperature range. Also, the concentration changes of the ageing solution in aging step were not effective factor in the gelation of the liquid droplets, but the temperature change of the ageing solution was very sensitive for the final ADU gel particles.

• 한국세라믹학회지
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• 제36권9호
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• pp.893-900
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• 1999

Silica films were prepared on Si single crystal substrates by sol-gel process using TEOS as starting materials. Films were fabricated by a spin coating technique. Sol solutions were prepared by varying the compositions of CH3OH, H2O and DMF with fixed molar ratio of TEOS=1, HCl=0.05(mol). Wetting behavior viscosity of solutions gelation time thickness of films and cracking behavior were investigated with the various solution compositions. Wetting behaviors of solutions depended on the solution compositions mixing method and mixing rate. The optimum composition of sol was TEOS : DMF ; CH3OH: H2O :HCl=1:2:4:4:0.05(mol) and the mixing rate of solution was optimized at 1 ml/min. Viscosity of solutions were controlled by choosing a reaction time(elapsed time after mixing) at a room temperature so that we could get up to 800nm thick film The surface roughness was getting poor when thickness of films was thicker than 500nm. Thickness of coated films were increased with decreasing amount of CH3OH. The best surface roughness was obtained at the content of CH3OH 4 mol. The shortest gelation time was obtained with the content of CH3OH 8 mol. Crack-free filkms were fabricated when sintered at 500$^{\circ}C$ for 1 hr with heating rate of 0.6$^{\circ}C$/min.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• 한국식품과학회지
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• 제25권1호
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• pp.22-27
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• 1993

보리를 thermostable ${\alpha}-amylase$와 amyloglucosidase로 처리하여 ${\beta}-glucan$을 얻은 후 정제과정을 통해 순수한 ${\beta}-glucan$을 얻어 보리 ${\beta}-glucan$의 열적특성을 연구하여 다음과 같은 결과를 얻었다. 보리${\beta}-glucan$의 DSC thermogram은 3개의 흡열곡선을 나타냈으며 1차 흡열곡선은 겔화상전이 현상을 나타냈다. 보리 ${\beta}-glucan$의 농도가 증가함에 따라 겔화 온도범위와 엔탈피가 최대값을 나타냈으며 4 g/dl ${\beta}-glucan$의 To, Tp 및 Tc는 각각 $48.8^{\circ}C,\;61.2^{\circ}C$ 및 $78.5^{\circ}C$였고 엔탈피는 0.23 ca1/g이었다. pH 의존성에서 pH 7일 때 겔화온도의 범위가 넓었고 엔탈피도 가장 컸으며 산성과 알칼리성이 강할수록 낮은 값을 나타냈다. 염농도 의존성에서는 염을 가하지 않았을 때 겔화 온도범위와 엔탈피가 높았고 염을 첨가했을 경우 엔탈피는 급격히 감소하였으며 Tp와 Tc는 저온으로 이동되었으나 염농도 증가에는 영향을 받지 않았다. 보리 ${\beta}-glucan$의 열적특성에서 urea는 겔형성을 촉진시키는 active-reagent이었고 glycerol은 inactive-reagent임이 확인되었다. 열분해 현상에서 보리 ${\beta}-glucan$의 "true melting" 온도는 $184^{\circ}C$ 였고 엔탈피는 34.6 cal/g이었으며 분해온도는 $316^{\circ}C{\sim}346^{\circ}C$ 범위로 열에 대해 매우 안정한 물질임을 알 수 있었다.

• 한국세라믹학회지
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• 제42권11호
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• pp.729-736
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• 2005

HTGR (High Temperature Gas-cooled Reactor) is spotlighted to next generation nuclear power plant for producing the clean hydrogen gas and the electricity. In this study, the spherical $UO_3$ gel particles were prepared by the external gelation process, and the characteristics of these particles were analyzed the particle shape, composition of precipitate, and thermal decomposition characteristics with the Streoscope, FT-IR, and X-ray diffractometer. Raw material of the ADUN (Acid Deficient Uranyl Nitrate) solution, which has [$NO_3$]/[U] mole ratio = 1.75, was obtained from dissolution of the $U_{3}O_{8}$ powder with concentrated $HNO_3$, and its concentration is 3.5 M-U/l. The broth solution is prepared with the ADUN, urea, PVA, and THFA solution. The droplets of the broth solution was made through a nozzle system. From this study, we obtained the following results; 1) an externel chemical gelation process is a suitable method in the spherical $UO_3$ particle production, 2) the particle shape are changed by an urea mixing time, THFA volume, and the viscosity of the broth solution, 3) the amorphous $UO_3$ particles obtained from these experiments was converted to $U_{3}O_{8}$ and then $UO_2$ by heat treatment in hydrogen atmosphere at $600^{\circ}C$.

• Macromolecular Research
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• 제16권1호
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• pp.57-61
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• 2008

Chitosan is normally acylated and subsequently conjugated with drugs for biomedical applications. This study examined the relationship between the succinylation and gelation behaviors of glycol chitosan. Glycol chitosan was acylated with succinic anhydride under a wide variety of reaction conditions, such as different molar ratios of succinic anhydride to glucosamine, different methanol content in the reaction media, and different reaction temperatures. Among these reaction parameters, the methanol content in the solvent played an important role in determining the regioseletive succinylating site. N-succinylation and N-N cross-linking occurred regardless of the reaction conditions. However, O-succinylation was observed under specific conditions, i.e. a methanol content> 0.6 (v/v) and a reaction temperature> $25^{\circ}C$. O-succinylation accelerated the N-O cross-linking of glycol chitosan, and led to gelation. The N-succinylated glycol chitosans were water-soluble, whereas the N-and O-succinylated glycol chitosans fonned a gel. These physico-chemical structural differences in the succinylated glycol chitosans would definitely influence subsequent drug-conjugation reactions and consequently the drug loading and release kinetics.

• 한국식품과학회지
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• 제35권6호
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• pp.1022-1027
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• 2003

보리로부터 분리한 ${\beta}$-glucan이 메성 및 찰성 보리전분의 호화 및 겔화시의 동적점탄성에 미치는 영향을 조사하였다. 호화시 ${\beta}$-glucan의 첨가는 찰성전분에 대해서는 거의 영향을 미치지 않았지만 메성전분의 동적점탄성에는 상당한 영향을 미쳐 호화개시온도가 높아졌으며, $80{\sim}90^{\circ}C$의 온도범위에서 저장탄성율과 손실탄성율이 크게 증가하여 저장탄성율의 경우 $90.7{\pm}0.7^{\circ}C$에서 peak를 나타내었다. 겔화과정 중 메성전분은 ${\beta}$-glucan의 첨가에 의해 겔 형성 속도가 상당히 빨라졌고 전분 및 amylose의 회합을 방해하여 network 구조를 약화시키는 것으로 나타났으나 amylose와 ${\beta}$-glucan 사이에 특이한 상호작용은 존재하지 않는 것으로 판명되었다. 한편 찰성전분의 경우에는 ${\beta}$-glucan 첨가에 의해 겔화 양상이 거의 영향을 받지 않는 것으로 나타났다.

• 한국가금학회지
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• 제26권2호
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• Macromolecular Research
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• 제14권3호
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• pp.365-372
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• 2006

Poly[styrene-b-(ethylene-co-butylene)-b-styrene](SEBS) triblock copolymer was studied by dissolving the ethylene butylene midblock in selective hydrocarbon oils. These oils differ in their aromatic, paraffinic and naphthenic content. Dynamic rheological studies showed that the storage modulus (G') exceeded the loss modulus (G') for all the gels over the entire range of frequency, thereby confirming them as physical gels. However, the behavior of G' and G' as a function of frequency depended primarily on the oil type. The gelation melting temperature decreased drastically with increased oil aromaticity. Small angle X-ray scattering studies revealed that the maximum interdomain interference shifted to a higher angle depending on the composition and type of hydrocarbon oil.