• Journal of the Korean institute of surface engineering
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• v.38 no.4
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• pp.167-173
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• 2005

Surface characteristics of HA(hydroxyapatite) coated dental implant alloy by Sol-Gel method were investigated using potentiostat, ICP, SEM, EDX, EPMA and surface roughness tester. Surface roughness of HA coated specimen by Sol-Gel showed higher than that of PVD coated specimen. Corrosion resistance increased in the order of $1\%$ lactic acid, artificial saliva, $0.5\%$ HCI and $0.9\%$ NaCl solution. Amount of Ca element release was higher than that of V and P in the $0.5\%$ HCI and $0.9\%$ NaCl solution.

• Journal of ILASS-Korea
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• v.24 no.2
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• pp.82-88
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• 2019

Shear coaxial injectors were commonly used in rocket engine combustor. They showed good combustion performance. However it is not easy to control the thrust. Pintle injectors were not as popular as the coaxial injectors so far, they have a great advantage over the coaxial injectors. That is, it is relatively easy to control the thrust. Spray characteristics of gel type propellant from movable sleeve pintle injector were investigated. Water with 0.05% of Carbopol 940 was used as gel simulant instead of kerosene gel combined with Thixarol ST for academic purpose. Experiments were performed in various temperature, pressure and pintle opening condition. The results were compared with neat liquid spray. It is also verified that the capabilites of the injector by adjusting the pintle opening.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.41 no.6
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• pp.419-426
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• 2008

Physicochemical characteristics of gelatin extracted from abdominal skin of yellowfin tuna (Thunnus albacares), were investigated by comparing its proximate composition, pH, amino acid composition, viscoelastic properties, gel strength and SDS-PAGE patterns, with those of bovine and porcine gelatins. The effects of gelatin concentration, maturation time, heat and freeze treatments on the gel strength of yellowfin tuna abdominal skin gelatin were studied. Amounts of $\alpha$-chains, $\beta$- and $\gamma$-components of yellowfin tuna abdominal skin gelatin were higher than those of the two mammailan gelatins. Yellowfin tuna abdominal skin gelatin had the lowest imino acids (proline and hydroxyproline) content, which was consistent with that of other fishes. However, yellowfin tuna abdominal skin gelatin was highest in glycine, alanine, and lysine. The gel strengths of all gelatins were proportional to the concentration of gelatin, but yellowfin tuna abdominal skin gelatin exhibited the greatest gel strength at each concentration. Yellowfin tuna abdominal skin gelatin required a longer maturation time than the two mammalian gelatins to form a firm gel. Higher heating temperature decreased the gel strength of yellow fin tuna abdominal skin gelatin more than in the two mammalian gelatins. Freezing decreased the gel strength of bovine gelatin only slightly, but longer freezing times resulted in greater reductions in gel strength in the yellowfin tuna abdominal skin and porcine gelatins.

• Journal of Powder Materials
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• v.19 no.6
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• pp.398-404
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• 2012

This paper describes the spherical ammonium diuranate gel particles which are the intermediated material of the $UO_2$ microsphere for an VHTR(very high temperature reactor) nuclear fuel. The characteristics of the intermediate-ADU gel particles prepared by AWD(ageing, washing, and drying) and FB(fluidized-bed) apparatus were examined and compared in a sol-gel fabrication process. The electrical conductivity of washing filtrate from the FB treating and the surface area of dried-ADU gel particles were higher than those of AWD treating. Also, an internal pore volume in dried-ADU gel particles showed a more decrease in AWD treatment than FB treatment because of decomposition of PVA affected by the washing time. However, the internal microstructures of ADU gel particles were similar regardless of the process variation.

• Journal of the Korean Society of Propulsion Engineers
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• v.17 no.3
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• pp.47-55
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• 2013

Curved duct channel flow characteristics for non-Newtonian gel fluid is investigated. A simulant gel propellant mixed by Water, Carbopol 941 and NaOH solution has been chosen to analyze the gel propellant flow behavior. Rheological data have been measured prior to the flow analysis where water-gel propellant and water-gel propellant with $Al_2O_3$ nano particles are both used. The critical Dean number examined by the numerical simulation in the U-shape duct flow reveals that although water-gel-nano propellants have higher apparent viscosity, the critical Dean number do show no notable difference for both the two gel propellant. It is found that the power-law index may be a dominant parameter in determining the critical Dean number and that the gel with particles addition may be more vulnerable to Dean instability.

• Food Science of Animal Resources
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• v.34 no.6
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• pp.808-814
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• 2014

This study investigated the effect of gum arabic (GA) combined with microbial transglutaminase (TG) on the functional properties of porcine myofibrillar protein (MP). As an indicator of functional property, heat-set gel and emulsion characteristics of MP treated with GA and/or TG were explored under varying NaCl concentrations (0.1-0.6 M). The GA improved thermal gelling ability of MP during thermal processing and after cooling, and concomitantly added TG assisted the formation of viscoelastic MP gel formation. Meanwhile, the addition of GA decreased cooking yield of MP gel at 0.6 M NaCl concentration, and the yield was further decreased by TG addition, mainly attributed by enhancement of protein-protein interactions. Emulsion characteristics indicated that GA had emulsifying ability and the addition of GA increased the emulsification activity index (EAI) of MP-stabilized emulsion. However, GA showed a negative effect on emulsion stability, particularly great drop in the emulsion stability index (ESI) was found in GA treatment at 0.6 M NaCl. Consequently, the results indicated that GA had a potential advantage to form a viscoelastic MP gel. For the practical aspect, the application of GA in meat processing had to be limited to the purposes of texture enhancer such as restructured products, but not low-salt products and emulsion-type meat products.

• Proceedings of the Korean Society of Propulsion Engineers Conference
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• 2010.11a
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• pp.300-303
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• 2010

The present study investigates the flow characteristics of simulant gel propellant(carbopol 0.5%wt) in a variety of injectors. Rheological data for gel propellant has been measured and injector flow characteristics for plain-orifice, chamfered-orifice and venturi type injector have been numerically analyzed. The apparent viscosity of plain-orifice and chamfered-orifice have tendency to increase along axial direction, whereas for venturi type injector, low viscosity has been achieved in the injector flow. This phenomenon was clearly pronounced as Reynolds number is increased.

• Food Science of Animal Resources
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• v.42 no.5
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• pp.861-873
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• 2022

The drying of duck blood provides safety and commercial benefits, but each drying method has its own characteristics. Moreover, information on the effects of diverse drying methods on the quality of duck blood is limited. This study aimed to investigate the effects of various drying methods on the chemical and functional properties of duck blood. The physicochemical characteristics and functional properties of duck blood subjected to spray drying (SD), freeze drying (FD), vacuum drying (VD), and hot air drying (HD) were examined. The carbonyl content of FD duck blood powder was the lowest and the thermal stability was higher than that of the other treatments (p<0.05). The gel obtained from spray-dried blood displayed the lowest malondialdehyde content. The hardness, gumminess, and chewiness were the highest in the heat-induced gel prepared from FD duck blood powder (p<0.05). The gel obtained from FD duck blood displayed a denser structure than the other gel samples. Taken together, the FD duck blood exhibited excellent chemical properties and processing suitability.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.89-95
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• 2003

Four-dimensional response surface methodology was used for monitoring the manufacturing characteristics of aloe gel-state food. The optimum conditions predicted for each corresponding sensory properties of aloe gel-state food were 87.38 mL (content of aloe juice), 0.16 g (content of konjac) and 0.19 g (content of carrageenan) in coloror of gel-state food, 83.84 mL, 0.17 g and 0.20 g in aroma of aloe gel-state food, 83.20 mL.0.15 g and 0.27 g taste of aloe gel-state food and 98.95 mL, 0.10 g and 0.23 g in texture of aloe gel-state food. Maximum chewiness of aloe gel-state food was in 113.05 mL aloe juice, 0.27 g konjac and 0.21 g carrageenan. The optimum conditions, which satisfied all sensory properties of gel-state food, were 88.23 mL, 0.15 g and 0.49 g in content of aloe juice, content of konjac and content of carrageenan, respectively.

• Journal of the Korean Institute of Gas
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• v.16 no.3
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• pp.65-70
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• 2012

Experimental investigations were carried out to examine the explosion characteristics by different sizes in the wall surface shape of a water gel barrier in an explosion chamber, 1,600 mm in length with a square cross-section of $100{\times}100\;mm^2$. The sizes in the wall surface shape were varied by using water gel barriers with a cross-section of $100{\times}200\;mm^2$ and its were varied in the bottom of the chamber away 300, 700 and 1,100 mm, respectively from the closed end of the chamber. The flame propagation images were photographed with a high speed camera and the pressure was recorded using a pressure transducer and a data acquisition system. It was found that as the size of the wall surface shape increased, the flame propagation process and the time taken to reach the maximum pressure were found to be faster. As a result, both the flame speed and the explosion overpressure increased as the size of the wall surface shape increased.