• International Journal of Industrial Entomology and Biomaterials
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• 제23권1호
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• pp.183-186
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• 2011

The various molecular weight (MW) regenerated silk fibroins were prepared with different dissolution condition and the effect of MW on the gelation behavior of regenerated aqueous silk fibroin (SF) solution was investigated. The result of gelation time measurement indicated that the gelation of SF aqueous solution was accelerated by the increase of MW and SF concentration. When formic acid was added in SF aqueous solution, the gelation time of SFL and SFC30 aqueous solution showed a significant decreaseat 0.03% formic acid addition. In case of the lowest MW sample, SFC180, SF molecules became aggregated and precipitated without gelation after 28 days storage time. These findings indicate that MW control of SF can be utilized to control the gelation time of SF aqueous solution.

• International Journal of Industrial Entomology and Biomaterials
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• 제27권2호
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• pp.326-328
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• 2013

Sericin undergoes gelation by the structural transition from random coil to b-sheet transition. In the present study, the gelation time of sericin solution was investigated in the presence of NaCl, KCl and $CaCl_2$. The addition of salts delayed the gelation time, and $CaCl_2$ had the most pronounced effect, which delayed about 8 h at maximum. The gelation time increased with the concentration of salt. The transition of secondary structure of sericin was retarded in the presence of salt. The effect of salts on the gelation time of sericin might be due to the solvation effect of relevant cation.

• 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.

• 한국가구학회지
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• 제10권1호
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• pp.43-49
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• 1999

The pH and buffering potential for water extract of seven hardwoods and three softwoods were determined. The pH values ranged from 3.81 to 5.51 for hardwoods and 4.08 to 5.49 for softwoods. The gelation time for a urea-formaldehyde resin for each woods was determined and found to be a range of one minute thirty seven seconds to two minutes thirty nine seconds. Results shows that gelation time of a urea-formaldehyde resin was directly correlated to the pH and inversely correlated with acid buffering potential for seven hardwoods and three softwoods aqueous extracts

• Journal of the Korean Wood Science and Technology
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• 제27권1호
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• pp.72-78
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• 1999

요소 멜라민수지의 조성에 의한 속경화의 가능성, 경화촉진제의 첨가에 의한 경화촉진 효과 및 접착성능에 대하여 검토하였다. 수지조성과 동시반응에 의해 제조한 UMF 수지의 겔화성과의 관계는 요소(멜라민/요소 몰비=0.2)에 대한 포롬알데히드의 몰비가 증가할수록 겔화시간이 빨라졌다. 그러나, 요소에 대한 포름알데히드의 몰비가 2.5이상에서는 수지중의 유리포름알데히드량이 KS기준에 합격하지 못하므로 속경화를 위해 수지 합성시 포름알데히드의 첨가량을 높이는 것은 어려울 것으로 생각된다. 또한, 요소에 대한 포름알데히드의 몰비를 3.4로 고정한 UMF수지에 있어서 요소에 대한 멜라민의 몰비가 0.3에서 0.6으로 증가할 수록 수지의 겔화시간은 다소 단축되었으나, 0.6이상에서는 다시 증가하였다. UMF수지의 겔화성과 접착강도는 경화제로서 염화암모늄과 p-툴루맨설폰산, 증량제로서 소액분과 콘글루텐의 병용에 의해 크게 향상되었다.

• 대한치과보철학회지
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• 제40권3호
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• pp.269-274
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• 2002

statement of problem The viscoelastic property is the most important and peculiar characteristics of soft liners. But the authorized standard is not certainly established than other dental materials. purpose of study This study is aimed to compare the initial flow of gelation of the modified soft liner with 4-META with that of PMMA soft liners using dynamic method and evaluate the clinical acceptance of the trial materials. materials and method This study consists of 3 groups with the given % of 4-META powder in the Coe soft liquid; 0%, 5%, 10% Each group was tested for 10 times to record the change of G′values during 3 hours. the gelation time was recorded by the oscillating rheometer with parallel plate with 1 rad/sec. results As the results of this study, the gelation time of modified soft liner was elongated by 5 to 6 minutes. conclusion The mean gelation time of modified soft liner could be within the range of clinically acceptable.

• 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.

• E2M - 전기 전자와 첨단 소재
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• 제7권6호
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• pp.496-503
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• 1994

In recent years Sol-Gel processing provides an interesting alternative method for the fabrication of ferroelectric thin layers and powder. PZT powder was prepared from an alkoxide-based solution by a Sol-Gel method. Gelation of synthesized complex solutions, microstructure, thermal analysis and crystallization behaviors of the calcined powder were studied in accordance with a water content and a catalyst. Especially gelation and crystallization behavior were analysed with the change of pH. The gelation time decreased as the pH of the mixed solution increased. For PZT powder with 650.deg. C heat treatment, 100% perovskite phase was formed by using either acidic or basic catalyst. By using either acidic or basic catalyst, we were able to get very fine powders of uniform shape with an average particle size of 0.8-1.mu.m.

• 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.

• 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.