• Korean Journal of Materials Research
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• v.33 no.10
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• pp.430-438
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• 2023

In this study, we synthesized pH-controlled resorcinol-formaldehyde (RF) gels through the polymerization of two starting materials: resorcinol and formaldehyde. The prepared RF gels were dried using an acetone substitution method, and they were subsequently carbonized under nitrogen atmosphere to obtain carbon xerogels (CX_Y) prepared at different pH (Y). The carbon xerogels were utilized as active materials for coin-type organic supercapacitor electrodes to investigate the influence of pH on the electrochemical properties of the carbon xerogels. The carbon xerogels prepared at lower pH (CX_9.5 and CX_10) exhibited sufficient particle growth, with a three-dimensional network of particles during the RF gel formation, resulting in the development of abundant mesopores. Conversely, the carbon xerogels prepared at higher pH (CX_11 and CX_12) retained densely packed structures of small particles, leading to pore collapse and low specific surface areas. Consequently, CX_9.5 and CX_10 showed high specific surface areas, and provided ample adsorption sites for the formation of electric double layers with electrolyte ions. Moreover, the three-dimensional particle network in CX_9.5 and CX_10 significantly enhanced electrical conductivity. The presence of well-developed mesopores in these materials further facilitated the effective transport of electrolyte ions, contributing to their superior performance as organic supercapacitor electrodes. This study confirmed that pH-controlled carbon xerogels are one of the promising active materials for organic supercapacitor electrodes. Furthermore, we concluded that pH during RF gel formation is a crucial factor determining the electrode performance of the carbon xerogels, highlighting the need for precise pH control to obtain high-performance carbon xerogel electrodes.

• Bulletin of the Korean Chemical Society
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• v.23 no.6
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• pp.884-890
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• 2002

An inorganic-organic hybrid system, silica-poly(ethylene glycol) songel is reported. This system was prepared via sol-gel method by varying varous processing variables. e.g. ultrasonic radiation time, gelling temperanture, PEG content and its molecular weight. Various experimental techniques wee employed to analyze the morphological, mechanical and optical properties of the system. The results were discussed in the light of existing theories. The sonogel system exhibited the common features of inorganic-organic hybrids. $SiO_2-10$ wt% PEG sonogel exhibited the morphological and optical properties superior to those reported earlier for the classic gels and found suitable for device applications.

• Korean journal of food and cookery science
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• v.18 no.5
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• pp.534-542
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• 2002

This study was carried out to determine the effects of various starches (mungbean starch, cowpea starch and corn starch) on the quality characteristics of Omija jelly made of Omija extract. The viscosity of starch suspended in Omija extract and distilled water was measured by using a RVA(Rapid Visco Analyzer), and, color value, syneresis, texture(rupture test and TPA test) and sensory properties of Omija jelly and pure starch jelly were measured. Gelatinization temperature of each starch suspended in Omija extract was higher than that suspended in distilled water, whereas final viscosity of Omija jelly was decreased. Omija extract appeared to retard the gelatinization of starch and recrystallization of gelatinized starch. The viscosity of com starch was lowest among the three types of starch, suggesting thai higher concentration is needed in the use of com starch. The lightness(L) of corn starch gel was the highest among the gels. The syneresis of Omija jelly was lower than that of starch jelly, therefore, Omija extract seemed to be helpful on the stability of starch gel. Rupture properties of Omija jelly was lower than that of starch jelly, whereas the adhesiveness of omija jelly was greater. Omija jelly made of corn starch was less cohesive and more sticky than other gels, and its acceptability was very low. Sensory characteristics of the gel were relatively well correlated with the mechanical characteristics. Overall acceptability of Omija jelly was high in the concentration of 7, 8% of mungbean starch and 8, 9% of cowpea starch. Thus, the optimum concentration of starch for making Omija jelly using mungbean starch was 7, 8% and that using corn starch was 8, 9%.

• Journal of the Optical Society of Korea
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• v.19 no.3
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• pp.228-236
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• 2015

Fluorescence recovery after photobleaching (FRAP) is a well-established method commonly used to measure the diffusion of fluorescent solutes and biomolecules in living cells or tissues. Here a fiber-optic-based FRAP (f-FRAP) system was developed, and validated using macromolecules in water and agarose gels of different concentrations. We applied f-FRAP to measure the site-specific diffusion of fluorescein (NaFluo) in peritoneal membranes (PMs) on the liver, cecum, and kidney of a living rat during peritoneal dialysis. Diffusion of fluorescein in PM varied in a time-dependent manner according to the type of organ ($D_{PM\;on\;Liver}/D_{NaFluo}=0.199{\pm}0.085$, $D_{PM\;on\;Cecum}/D_{NaFluo}=0.292{\pm}0.151$, $D_{PM\;on\;Kidney}/D_{NaFluo}=0.218{\pm}0.110$). The proposed method allows direct quantitative measurement of the three-dimensional diffusion in local PM in vivo, which was previously inaccessible by peritoneal function test methods such as peritoneal equilibration test (PET) and standardized PM assessment (SPA). f-FRAP is promising for local and dynamic assessments of peritoneal pathophysiology and the mass transport properties of PMs, presumed to be affected by variation of tissue structures over different organs and functional changes of the PM with years of peritoneal dialysis.

• Advances in concrete construction
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• v.9 no.5
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• pp.449-457
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• 2020

The influence of subsequent curing on the performance of fly ash contained mortar under steam curing was studied. Mortar samples incorporated with different content (0%, 20%, 50% and 70%) of Class F fly ash under five typical subsequent curing conditions, including standard curing (ZS), water curing(ZW) under 25℃, oven-dry curing (ZD) under 60℃, frozen curing (ZF) under -10℃, and nature curing (ZN) exposed to outdoor environment were implemented. The unsteady chloride diffusion coefficient was measured by rapid chloride migration test (RCM) to analyze the influence of subsequent curing condition on the resistance to chloride penetration of fly ash contained mortar under steam curing. The compressive strength was measured to analyze the mechanical properties. Furthermore, the open porosity, mercury intrusion porosimetry (MIP), x-ray diffraction (XRD) and thermogravimetric analysis (TGA) were examined to investigate the pore characteristics and phase composition of mortar. The results indicate that the resistance to chloride ingress and compressive strength of steam-cured mortar decline with the increase of fly ash incorporated, regardless of the subsequent curing condition. Compared to ZS, ZD and ZF lead to poor resistance to chloride penetration, while ZW and ZN show better performance. Interestingly, under different fly ash contents, the declining order of compressive strength remains ZS>ZW>ZN>ZD>ZF. When the fly ash content is blow 50%, the open porosity grows with increase of fly ash, regardless of the curing conditions are diverse. However, if the replacement amount of fly ash exceeds a certain high proportion (70%), the value of open porosity tends to decrease. Moreover, the main phase composition of the mortar hydration products is similar under different curing conditions, but the declining order of the C-S-H gels and ettringite content is ZS>ZD>ZF. The addition of fly ash could increase the amount of harmless pores at early age.

• Korean Journal of Food Science and Technology
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• v.30 no.4
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• pp.803-810
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• 1998

The mechanical and thermal properties of solutions of acorn starch were investigated, to determine the effect of sucrose on the retrogradation. The contents of moisture and amylose of purified acorn starch was 9.35, 27% respectively. From the moecular weight distribution, Mw and Mn of acorn starch were 1,220,432 and 137,201 relatively and the polydispersity of acorn starch was 8.8952. The creep compliance of acorn starch with and without sucrose were decreased with increasing sucrose concentration in the short term. The temperatures of DSC curve of 15% acorn starch solution containg sucrose shifted slightly to higher temperatures with increasing sucrose content. The enthalpy change associated with the gelatinization was increased with increasing sucrose content. After 7 days storage, the creep compliance of acorn starch gel with sucrose were shown higher than acorn starch gel. Regelatinization enthalpy of acorn starch/sucrose/water system was decreased with increasing sucrose content and increased with storage time. In addition, the characteristic temperatures such as onset temperature, peak temperature and conclusion temperature was increased by sucrose addition. Retrogradation ratio decreased with increasing sucrose content, thus sucrose inhibit retrogradation in the long term. Sucrose acts as an antistaling reagents and retatards the retrogradation.

• Korean Journal of Food Science and Technology
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• v.23 no.2
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• pp.235-240
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• 1991

Starch phosphates were prepared from the corn starch mixed with 2% sodium tripolyphosphate by twin-screw extruder with a feed rate of 20 kg/hr and an extrusion temperature of $130^{\circ}C$, and the effects of extrusion variables on the physicochemical properties (target parameters) of starch phosphates were investigated. Interrelations of system parameters (specific mechanical energy and extrudate moisture) and rheological properities of starch was analyzed by using the response surface analysis. Degree of substitution (DS) was increased with increasing the feed moisture, and showed the maximum value at the screw of near 250 rpm, Degree of gelatinization was proportionally increased with increasing the screw speed and decreasing the feed moisture. Apparent viscosity of the paste was increased with increasing the feed moisture, but it was not significantly affected by the screw speed. It was found by scanning electron microscopy that the starch microgranules were much more degradaded, and as consequent result, the intrinsic viscosity was decreased, whereas, water solubility index was increased. The rate of retrogradation of the gels was retarded with increasing DS and decreasing viscosity.