• Journal of the Korean Institute of Gas
• /
• v.15 no.5
• /
• pp.13-18
• /
• 2011

Experimental studies were carried out to investigate the characteristics of explosion mitigations by varying concentrations of agar gel barriers in an explosion chamber, 1400 mm in length, with a square cross-section of $100{\times}100mm^2$. Another extension chamber, $100{\times}100{\times}300mm^3$, was made to hold a gel barrier. Four different gel concentrations were used in the measurements: 2, 3, 4, 5 %(by weight of gel). Displacement of the gel barrier was measured using a high speed camera, and pressure development was measured using pressure transducers and a data acquisition system. It was found that as the concentrations of the gel barriers increased, the gel rupture time and the time taken to reach the maximum pressure increased. It was also found that the increment of gel concentrations increased the reduction percentage in the maximum pressure between before and after gel barrier.

• KOREAN JOURNAL OF CROP SCIENCE
• /
• v.38 no.1
• /
• pp.38-45
• /
• 1993

Gel consistency data collected from various experiments in same location during 1988 to 1992 were analysed to clarify the degree of varietal and environmental variation in rice. Most of japonica and Tongil-type rice varieties were belonged to soft gel consistency, and average gel length of japonica rice was longer than that of Tongil-type varieties. Gel length of glutinous rice cultivars was extremely long, near 100mm. Year variation of gel consistency was recognized, but did not affect on varietal difference. Gel consistency of most rice varieties and pedigree lines tested varied slightly between different seeding dates or nitrogen levels, but gel length of two indica rice varieties were decreased with the later seeding dates or the higher nitrogen levels. Rice varieties belonged to extremely hard or extremely soft gel consistency showed less variation of gel length between different years, seeding dates or nitrogen levels compared with intermediate ones.

• Journal of Pharmacopuncture
• /
• v.9 no.2
• /
• pp.105-111
• /
• 2006

Objectives : This study was conducted to carry out Purification of Melittin and other peptide components from Bee Venom using gel filtration chromatography and propionic acid/urea polyacrylamide gel electrophoresis Methods : Melittin and other peptide components were separated from bee venom by using gel filtration chromatography on Sephadex G-50 column in 0.05M ammonium acetate buffer. Results : Melittin and other peptide components were separated from bee venom by using gel filtration chromatography on Sephadex G-50 column in 0.05M ammonium acetate buffer. The fractions obtained from gel filtration chromatography was analyzed by using SDS-PAGE and propionic acid/urea polyacrylamide gel electrophoresis. The melittin obtained from the gel filtration contained residual amount of phospholipase $A_2$ and a protein with molecular weight of 6,000. The contaminating proteins were removed by the second gel filtration chromatography. Conclusion : Gel filtration chromatography and propionic acid/urea polyacrylamide gel electrophoresis are useful to separate peptide components including melittin from bee venom.

• KSBB Journal
• /
• v.4 no.1
• /
• pp.15-16
• /
• 1989

The dimensions of dextran gel fiber described by the Ogston-Laurent gel model were estimated for Sephadex G gels. The length of fibers are ranging from $12.48{\times}10^{12}(G-25)\;to\;1.76{\tiems}10^{12}(G-200)$ cm/ml. The radius of gel fiber and the partial specific volume of dextran gel are $7.21{\tiems}10^{-8}$ cm and 0.586 ml/g, respectively.

• Journal of the Korean Society of Food Science and Nutrition
• /
• v.24 no.6
• /
• pp.1026-1038
• /
• 1995

Although aloe lost a lot of its previous popularity in modern clinical uses as medicine numerous scientific researches still have claimed the beneficial properties(curing and general tonic effect) of aloe gel. Whereas considerable contradictory reports have helped to confuse the aloe gel issue and continually aroused controversy about aloe gel efficacy. However health food, cosmetic and medicinal products made from aloe gel are widely available in the world market especially in U.S.A. so the growing of Aloe plant and the processing of A. vera gel have become big industries in some countries. In some previous papers the salicylic acid, one of the common trace gel components, was thought to have an analgetic and antinflammatory effect. Large amount of Mg ion in the gel was suggested to act as anesthetic, Mg-lactate as antihistamic, and Aloctin A(a glycoprotein) as wound healer by promoting the cell growth. The carboxypeptidase and bradykinase activity in the gel were proposed to have the pain relieving and antiinflammatory effect. But any of thes etheories concerining the physiological action of the trace gel components has not been demonstrated by modern pharmacology, and failed to be supported by clinical research. It was suggested by some research workers that trace amount of anthraquinone compounds in the gel play an important role to act as false substrate inhibitors for PG and TX production(antiprostanoid effect), by which, they believed, inflammation, burn and frostbite, and infected wound could be healed. This hypothesis has not been substantiated. Butthe suggested antimicrobial action, antidiabetic, and antidotic effect of aloe gel are likely to be attributed to the trace anthraquinone compounds. In a lot of recent experimental reports it has been claimed that aloe gel polysaccharides(acetylglucomannan, acetylmannan, and glycoprotein) have the antimicrobial, antinflammatory, antitumour, and infected wound healing effect by immunoenhancement. It is hoped that these effects will be soon documented in clinical studies, then the controversy on aloe gel beneficial effect will cease. In the 30 days subchronic toxicity test the lowest observed adverse effect level of acemannan(acetylmannan) on dog was 5.0 mg/kg, IP. But the aloe gel is generally agreed to be harmless and non toxic even for the internal use such as health food. In the case of idiosynrasy one must keep the delayed type hypersensitivity reaction of aloe gel in mind. In conclusion it seem to be impossible to simply refuse a lot of evidences made by research workers who have claimed aloe gel's beneficial effects and to deny the fact that there had been long therapeutic histories of Aloe plants.

• Journal of dental hygiene science
• /
• v.10 no.2
• /
• pp.79-83
• /
• 2010

This study manufactured hydrogel, which was contained NSAIDs(non-steroidal anti-inflammatory drugs) Ketorolac tromethamine and hydrolyzed products of gardeniae fructus extract, and experimented viscosity, surface tension, tensile strength and bio-adhesiveness by using hairless mouse. Thus, it was performed in expectation for being probably able to develop as effective auxiliary agent of periodontal disease after non-surgical or surgical periodontal treatment. As a result, the following conclusions were obtained. 1. Out of KGE and KGH gel materials, the content of ketorolac tromethamine was 1.02~0.97%. The content of geniposide was 0.34% in KGE gel A and C. However, it got lower to 0.11% in KGH gel B and D. The content of genipin wasn't shown in KGE gel A and C, but was shown with 0.13% in KGH gel B and D. 2. As for viscosity according to temperature in gel material, the gel, which used independently Carbopol 940 as gel inoculant, maintained the higher viscosity than the gel, which added Poloxamer 407. The surface tension in each material showed 34.77~40.58 dyne/cm at 37. As for tensile strength in material, KGH gel B was shown the higher tensile strength in about 3.5 times compared to the control group. 3. As for bio-adhesiveness, the back-skin upper part(epidermis) and abdomen skin were shown to be 50.62 N in KGH gel B, thereby having indicated higher value in about 5 times compared to control group. The back-skin lower part(dermis) and abdomen skin were shown to be 35.93 N in KGH gel B, thereby having indicated higher value in about 3.5 times compared to control group.

• The Korean Journal of Food And Nutrition
• /
• v.20 no.4
• /
• pp.399-405
• /
• 2007

The quality characteristics of breads made by adding levels of 30%, 60%, and 100% aloe gel were investigated. The 60% aloe gel sample had a larger dough volume than the control dough. Also, the loaf volume and specific volume of the bread made with 60% aloe gel were larger than those of the control bread. The pasting temperature increased gradually with the increasing amounts of substituted aloe gel as compared to wheat flour with water added$(66.5{\pm}12^{\circ}C)$; the wheat flour with 100% aloe gel had a pasting temperature of $90.7{\pm}1.1^{\circ}C$. Peak viscosity decreased gradually with increasing amounts of aloe gel when compared to the wheat flour with water added. Setback also was decreased gradually with the increasing amounts of aloe gel as compared to the wheat flour with added water. From the setback decrease it is suggested that the aloe controlled retrogradation of the bread during short-term storage. The crumb color of the bread made with the aloe gel was not significantly different to that of the control bread, and the color of the crumb was yellow-white. Bread hardness decreased gradually with increasing amounts of the substituted aloe gel. However, bread gumminess and chewiness increased gradually with increasing amounts of aloe gel. The springiness of the bread made with 100% aloe gel was lower than that of the control bread. With regard to flavor and taste, the bread made with 100% aloe gel produced a green-like odor and had a bitter taste. The mouth feel of the breads made with aloe gel was considered soft and moist. The overall acceptabilities of the breads made with 30% and 60% aloe gel were not significantly different from the control bread, but the bread made with 100% aloe gel had a green smell and bitter taste. Yet accordingly, the results indicate that functional and health products with improved quality could be developed by adding aloe gel to breads and cakes.

• Food Quality and Culture
• /
• v.3 no.2
• /
• pp.53-58
• /
• 2009

This study was conducted to investigate the quality characteristics of frozen stored mungbean starch gels added with sucrose fatty acid ester (SE). The study showed a delay of gelatinization of mungbean starch by SE addition through the measurements conducted by using Rapid Visco Analyzer (RVA) and Differential Scanning Calorimeter (DSC). In the color of SE added frozen stored gels, lightness (L) and yellowness (b) values were increased compared to those of values measured from freshly prepared gel, whereas redness (a) value was decreased. The addition of 1% SE on mungbean starch gel prevented the color change during frozen storage. Rupture stress and rupture energy of frozen stored gel was higher than those of freshly prepared gel, whereas rupture strain of frozen stored gel was lower than that of freshly prepared gel. The addition of 1% SE on mungbean starch gel prevented the change of rupture characteristics during frozen storage. Texture profile analysis(TPA) characteristics revealed a significant change of the gel texture during frozen storage by showing an increase of hardness of the frozen stored gels compared to the freshly prepared gels with newly discovered fracturability, which resulted to show a large difference of gel texture by showing the disappearance of adhesiveness and large reduction of cohesivenes. The addition of 1% SE on mungbean starch gel prevented the change of TPA characteristics during frozen storage. Scanning electron micrographs showed that network structure of frozen stored gel was more rough than that of freshly prepared gel, and the addition of 1% SE on mungbean starch gel could suppress the breakdown of network structure. Thus the addition of 1.0% SE on mungbean starch gel was appropriate method for remaining gel characteristics during frozen storage.

• Journal of Microbiology and Biotechnology
• /
• v.20 no.11
• /
• pp.1484-1490
• /
• 2010

In the Streptomyces hygroscopicus JCM4427 geldanamycin biosynthetic gene cluster, five putative regulatory genes were identified by protein homology searching. Among those genes, gel14, gel17, and gel19 are located downstream of polyketide synthase genes. Gel14 and Gel17 are members of the LAL family of transcriptional regulators, including an ATP/GTP-binding domain at the N-terminus and a DNA-binding helix-turn-helix domain at the C-terminus. Gel19 is a member of the TetR family of transcriptional regulators, which generally act to repress transcription. To verify the biological significance of the putative regulators in geldanamycin production, they were individually characterized by gene disruption, genetic complementation, and transcriptional analyses. All three genes were confirmed as positive regulators of geldanamycin production. Specifically, Gel17 and Gel19 are required for gel14 as well as gelA gene expression.

• Bulletin of the Korean Chemical Society
• /
• v.29 no.5
• /
• pp.998-1002
• /
• 2008

The gel electrolytes were prepared with sulfuric acid and phosphoric acid, where hydrophilic fumed silica was used as a gelling agent. The influences of gel electrolyte on performance of the valve regulated lead acid (VRLA) batteries were investigated employing capacity tests, electrochemical impedance spectroscopy and scanning electron microscopy. The initial capacities of the sulfuric gel VRLA batteries were higher than that of phosphoric gel VRLA batteries. The sulfuric gel VRLA battery using 1.210 specific gravity of sulfuric acid with hydrophilic fumed silica exhibited the highest capacity of 0.828Ah. In the impedance measurements, the ohmic and charge transfer resistances for the phosphoric gel VRLA batteries were higher thanthat of sulfuric gel batteries. The morphology of electrodes of phosphoric gel VRLA batteries were more deteriorated in the SEM image.