• Journal of the Korean Society of Safety
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• v.34 no.1
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• pp.40-44
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• 2019

Experimental studies have been carried out to investigate characteristics of gas explosion using a multi layered water gel barrier in a vented explosion chamber. The chamber is consisted of 1600 mm in length, with a square cross-section of $100{\times}100mm^2$. The gel concentration of inner layer of MLWGB ranged from 10% to 90% with intervals of 10% by weight of gel. Displacement of the MLWGB was photographed with a measured using a high-speed video camera, and pressure development was measured using a data acquisition system. It was found that MLWGBs with 10 ~ 20% inner layer concentrations were ruptured during the explosions. As the concentrations of inner layer increased from 30% to 90%, the barriers were not ruptured. As the gel concentrations of the inner layer increased, the displacement increased toward the chamber exit and the pressure decreased for the ruptured barriers. It was found that the pressure attenuation obtained from the MLWGB was higher than that of the single water gel barrier. For the cases of non-ruptured barriers, the pressure inside the chamber less increased with increasing gel concentrations of the inner layer. It was also found that the displacement moved back into the chamber for non-ruptured MLWGBs, and it was sensitive to the gel concentrations.

• Journal of the Korean Ceramic Society
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• v.33 no.12
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• pp.1394-1402
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• 1996

The Silica gel with the density of 0.2g/cm3 and porosity of 90% was synthesized. The silica wet gel was dried and heat-treated under the ambient pressure after modification of the wet gel surface by TMCS. Specific surface area total pore volume and mean pore radius of dried gel were all increased with increasing heat treatment temperature and confirmed about 1400m2/g, 4.5cc/g and 8 nm respectively after heat treatment above 25$0^{\circ}C$. But the pore size distribution of dried gel was in the range of 1-100nm and was almost indepen-dent of temperature. As the result of external shape pore characteristics and microstructure of gel using SEM similar properties were observed between the silica gel synthesized in this study and the silica aerogel through the super critical drying.

• Journal of Applied Biological Chemistry
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• v.42 no.3
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• pp.125-129
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• 1999

The changes in gel characteristics of soy protein and succinylated soy protein due to various specific interaction-altering reagents which affect the formation and textural properties of gels, were studied. The reagents were added to 15% soy protein solutions prior to heat treatment. Succinylated soy protein formed harder gel without the addition of reagents. Hardly no gels were formed with urea, indicating that hydrogen bonds significantly contributed to the formation and hardness of the gel and the effects of urea on the hardness of succinylated soy protein gel were more significant. Disulfide bonds were important in the formation of hard gels whether they were succinylated or not, but the contributions of hydrophobic interactions to gel hardness were relatively insignificant. The hardness reducing effects of NaCl and NaSCN were more significant in succinylated soy protein gel. As such, electrostatic interactions were important for succinylated soy protein to form hard gel but not for unmodified soy protein.

• Journal of the Korean Society of Food Culture
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• v.29 no.1
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• pp.84-90
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• 2014

This study investigated the effects of ginkgo nut powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts of ginkgo nut powder (0, 1, 3, 5, and 7%). The antioxidant activity of ginkgo nut powder and mung bean starch gel was estimated through measuring DPPH free radical scavenging activity and total phenolic acid content. For analyzing quality characteristics several factors were considered: syneresis, pH, color, texture profile analysis, and sensory evaluations. In the results, syneresis in the treated group was higher than the control group. The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels also significantly increased with increasing ginkgo nut powder. In contrast, the L values and a values of mung bean starch gels significantly decreased with increasing ginkgo nut powder. In the texture profile analysis, the mung bean starch gels with 5% and 7% ginkgo nut powder showed significantly lower degrees of hardness, chewiness, and gumminess. On the other hand, cohesiveness was highest in the mung bean starch gels with 5% and 7% ginkgo nut powder. The consumer acceptability score for the mung bean starch gel prepared with 5% and 7% ginkgo nut powder ranked significantly higher than the other groups in flavor and taste. Overall, these results suggest that ginkgo nut powder is a good ingredient for increasing the consumer acceptability and functionality of mung bean starch gel.

• Korean journal of food and cookery science
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• v.12 no.4
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• pp.571-576
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• 1996

The moisture-dependent gelation characteristics of five different proteins are evaluated to understand the modification of gel strength when they are added in surimi gel. Compressive force and penetration force of protein gels gradually decreased with increase of moisture level, with showing markedly decrease at certain point of moisture level called critical moisture level. The critical moisture level for gelation of SPI-1, SPI-2, EW, WPC and LA were 79.4%, 81.6%, 91.4％, 87,8% and 84.7%, respectively. Beyond this critical level of water, protein gel matrix begins to lose its water binding and structural integrity. The mnisture that was not re tained by a protein was available to diluting the protein matrix and eventually weakened the overall gel strength. EW and MPI showed higher water retention than those of SPI, WPC and LA. The compressive force of SPI, WPC and LA-incorporated surimi gel at the varying moisture levels strongly correlated with the amount if water retained at corresponding moisture level within those protein (r=0.99).

• Journal of the Korean Ceramic Society
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• v.24 no.6
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• pp.561-571
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• 1987

In case of glass ceramics and powder preparation from the metalakoxide solutions, metalakoxide solutions with a various species of alkoxy groups have unique characteristics. Therefore, in this study, the mixing ability of homogeneous sol, gel morphology and physical properties of gels were investigated by the changes in terms of the different four alkoxy groups, CH3-, C2H5-, i-C3H7-n-C4H9-, along with the catalyst for the purpose of the observation about the homogenous transition range from sol to gel. As a result, when the fixed condition was mol ratio of H2O/Si(OR)4=2.0 and variables were batch composition and addition amount of catalyst, the characteristics of Tetra-normal-Butoxysilane and Tetra-iso-propoxysilane systems had very narrow sol-gel conversion region than Tetramethoxysilane and Tetraethoxysilane system. And silicon-alkoxide, systems having narrow sol-gel conversion region were enlarged by addition of catalyst. In viewpoint of the weight loss of gel produced by hydrolysis of silicon alkoxide systems with different four alkoxy groups, the amounts of weight loss of gel containing large molecular alkoxy groups were much more than those of small molecular alkoxy group.

• Transactions of Materials Processing
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• v.31 no.5
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• pp.290-295
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• 2022

Recently, the use of high-tech ceramic parts in functional electronic parts, automobile parts and semiconductor equipment parts is increasing. These ceramics materials are required to have high reproducibility, reliability, large size and complex shapes. The researchers initiated the work to develop a new shaping method called gel casting, which allows high performance ceramic materials with a complex shape to be produced. The manufacturing process parameters of gel casting include uniform mixing of the initiator, bubble removal, and slip injection. In this study, we analyzed the dispersion and gelation characteristics according to the change in the additive content of the alumina slurry in the gel casting process. The alumina slurry for gel casting was prepared by mixing a solvent, a monomer and a dispersant through a ball mill. Alumina powder and a gelation initiator were added to the mixed solution, and ball milling was performed for 24 hours. A viscosity of 6,435 cps and a stable zeta potential value were obtained under the conditions of alumina powder content of 55 vol% and dispersant 2.0 wt%. After curing for 12 hours by adding aps 0.1wt%, TEMED 0.2wt%, and Monomer 3, 5wt%, it was possible to separate from the molding cup, confirming that the gelation was completed.

• Journal of the Korean Wood Science and Technology
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• v.18 no.2
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• pp.36-48
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• 1990

This experiment was carried out to improve the quality of high absorbent polymer which has excellent absorptivity and water retention compared to pulp and absorption sheet, through absorption characteristics-absorptive power, water retention, absorption rate, gel strength, pH, particle size, and moisture content. - of six polymers, namely, anionic polyacrylamide, cationic polyacrylamide, polyacrylic, acid polyvinyle alcohol 500, and 1500, and a-cellulose. and to examine the possibility of substitution of amide groups for carboxyl group and/or hydroxyl group which were commercial high absorbent polymer by comparing the absorption characteristics of the polymers. Polyacrylamide has high absorptive power and water retention, but has low gel strength and poor absorption rate. The rest of polymers were similiar to ${\alpha}$-cellulose in every respect. Thus, polyacrylamides could be replaced with polyacrylic acid and polyvinyl alcohol which are presently a high absorbent polymers. In comparing the absorption characteristics and the absorptive power of the polymers-anionic polyacrylamide, cationic polyacrylamide, polyacrylic acid, polyvinyle alcohol. a-cellulose-the absorptive power was in inverse proportion to the gel strength and absorption rates, affected by the particle size and pH change.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.173-180
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• 1986

To investigate on the biochemical characteristics of muscle fiber, myofibrils and actomyosins were prepared front red muscle and white muscle, and their ATPase activities and SDS-polyacrylamide gel electrophoretic patterns were compared. Also biochemical characteristics of bovine muscle were compared with those of chicken muscle for the detection of species characteristics. SDS-polyacrylamide gel electrophoretic analysis indicated that red muscle contained nlore 30K component of myofibril than white muscle. Differences in KCI concen-tration dependency of actomyosin ATPase activities and ATPase activity-pH cone were observed, when bovine muscle were compared with chicken muscle.

• Journal of the Korean Institute of Illuminating and Electrical Installation Engineers
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• v.23 no.2
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• pp.168-174
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• 2009

In this paper Gel polymer electrolyte using Poly(Vdf-HFP) was fabricated and compared with liquid type electrolyte. The chemical structure and ingredients of fabricated gel electrolyte was investigated and identified to gel polymer electrolyte by FTIR, gel electrolyte was verified to polymer state by SEM From the experiment result, the better component ratio of Propylene carbonate and Diethyl carbonate for gel type electrolyte was 5 : 5. The conversion efficiency of fabricated DSCs using gel electrolyte was $3{\sim}4[%]$, expected to alternate with liquid type electrolyte.