• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 2006.06a
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• pp.20-21
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• 2006

In this paper, we studied the influence of EVA sheet gel content on photovoltaic module durability. Depending on thermal curing temperature and time during lamination, there are dramatic changes on chemical and physical characteristics. To find the optimum PV module process condition, Glass/EVA/Back Sheet scheme was made. Gel Content, FT-IR spectrum and SEM were used for the detail analysis. From these results, $110^{\circ}C/6min$ and $130^{\circ}C/4min$ lamination condition could be suggested for the best one for durable PV module processing. The further analysis is described in the following paper.

• Proceedings of the KIEE Conference
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• 2006.07b
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• pp.1155-1156
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• 2006

In this paper, we analyzed the effect of EVA Sheet Gel Content depending on curing condition for photovoltaic module. Gel Content was measured by manufacturing Glass/EVA Sheet/Back Sheet scheme at several curing temperature and curing time. And the surface analysis of EVA Sheet depending on process condition could be observed using SEM(Scanning Electron Microscope). Through this experiment, we could confirm that there are differences on Gel Content of EVA Sheet and surface configuration depending on curing temperature and curing time. To find out the optical characteristic dependency on curing condition, Class/EVA Sheet/Glass scheme was fabricated. The optical transmittance of EVA Sheet at visible wavelength was enhanced 5% when compared to Glass/Glass scheme. And the transmittance of $130^{\circ}C$/4min, $110^{\circ}C$/4min, $160^{\circ}C$/6min process condition was higher at ultraviolet wavelength range. These curing conditions could be regarded as the best process for suppression the discoloration speed of EVA Sheet under UV light.

• Journal of the Korean Ceramic Society
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• v.45 no.10
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• pp.644-650
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• 2008

It has been proposed that the Cao-$SiO_2$ binary system can be good basic composition of bioactive glasses and glass-ceramics. In the present study, various kinds of Cao-$SiO_2$ gels were prepared by sol-gel method in order to control the microstructure which are related to their dissolution rate, induction period of apatite formation in body environment. Characterization of the gels were done by wet chemical analysis, SEM observation, FT-IR spectroscopy and XRD. The gelation time decreased with CaO content. However, the volume of all the dried gel decreased to 50% of the wet gels irrespective of increasement of CaO content. All the Cao-$SiO_2$ gels were amorphous and contained a large amount of silanol groups on their surfaces after heat treatment up to $800^{\circ}C$. The interconnected structure of the gel changed to agglomerated spherical powders when Ca content exceed to 20 mol%. Most of the Cao-$SiO_2$ gel showed amorphous when heat-treated up to $900^{\circ}C$. However, quartz and cristobalite was produced when heat-treated at $1000^{\circ}C$ and resultant microstructure of the gel contained microporous structure.

• Biotechnology and Bioprocess Engineering:BBE
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• v.6 no.2
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• pp.150-155
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• 2001

It has been observed that water, which is absolutely essential for enzyme activity, can induce the agglomeration of enzyme particles in organic media. Although enzyme agglomeration is significant in that it usually reduces enzyme activity and stability, little attention has been paid to the quantitative analysis of enzyme agglomeration behavior in nonaqueous biocatalytic systems. In this study, the effect of water and silica gel on enzyme agglomeration were investigated using Candida rugosa lipase and cyclohexane as a model enzyme and an organic medium. The extent of enzyme agglomeration was quantified by sieve analysis of freeze-dried agglomerates. Increasing the water content of the medium increased the size of the enzyme agglomerates, and it was found that water produced during the esterification reaction could also promote the agglomeration of enzyme particles suspended in organic media. On the other hand, the size of the enzyme agglomerates was remarkably reduced in the presence of silica gel at the same water content. We also show that this increase in the size of enzyme agglomerates results in lower reaction rates in organic solvents.

• Polymer(Korea)
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• v.24 no.1
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• pp.8-15
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• 2000

Phenolic/furfural(P/F) gel microspheres were successfully produced by new supercritical $CO_2$-based process. $CO_2$-soluble poly(dimethylsiloxane) (PDMS) was used as the stabilizer in this system. Spherical morphology of the gel microspheres was confirmed by scanning electron microscopy. Particle size and particle size distribution of P/F gel microspheres can be modified by variety of the solids content and the stabilizer content. The resultant P/F gel microspheres have average particle size in the range of 1-6 ${\mu}{\textrm}{m}$. The structure of P/F gel microspheres was revealed by thermogravimetric analysis and IR analysis.

• Journal of the Korean Society of Radiology
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• v.18 no.4
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• pp.365-372
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• 2024

To analyze the image quality and disinfection effectiveness of alcohol gel application in ultrasound scans, we varied the application of alcohol gels with different alcohol content from ultrasound gels. The image quality analysis compared the Dead zone, axial and lateral resolution, sensitivity, and gray scale changes using the ATS-539 phantom, while the disinfection effectiveness analysis was performed by swabbing the three cover faces of convex probe used in clinical practice, collecting specimens and enrichment culture them for 24 hours before identification with Gram stain. image quality analysis showed that all items, regardless of the alcohol content, produced images that were not different from the ultrasonic gel application images, and pathogens such as staphylococcus aureus, streptococcus, and enterococcus were detected on all probes, and all were extinction by the application of alcohol gel. The application of alcohol gel during ultrasound examination was meaningful in terms of image quality maintenance and disinfection effect, and if the results of this study are further studied and commercialized, the application of alcohol gel as an alternative to ultrasound gel will be very useful in clinical examinations because it can consider not only image quality but also infection prevention.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.8
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.

• Asian-Australasian Journal of Animal Sciences
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• v.18 no.9
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• pp.1217-1220
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• 2005

Random amplified polymorphic DNA (RAPD-PCR) analysis of 56 animals of four different genetic groups of dwarf cattle in Kerala was done as a single step analysis. Bandsharing (BS) values were calculated for animals of each group and between groups as an analytical tool to find out genetic variation among animals. The different factors affecting BS values were estimated using Harvey''s Least squares analysis. The effects of genetic group, Guanine-cytosine (GC) content of primer and gel on BS values were found significant. Bandsharing values of Kasargode-Highrange dwarf animals were significantly different from Vechur, Vatakara and their combinations. The Vechur, Vatakara and Vechur-Vatakara combinations were found to be more uniform (high BS value) compared with other combinations. The bandsharing value was lowest with primers of GC content 90% and highest with 80% GC content. The effect of gel on BS value points to the need of adjustments of gel factor for calculation of BS values.

• The Korean Journal of Food And Nutrition
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• v.21 no.2
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• pp.184-189
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• 2008

Soybean powder is a readily available ingredient that is consumed daily as a functional food material. Furthermore, red Ginseng is an herb with various physiological effects. Therefore, in this study, we examined the physiochemical characteristics of Soybean Dasik samples prepared with different amounts of added red Ginseng gel, including Hunter's color values, mechanical characteristics, and sensory qualities. The results of each analysis are as follows. For the soybean Dasik stored at room temperature($20^{\circ}C$), luminance was reduced as the amount of added red Ginseng gel increased. In addition, Hunter's a and b values were significantly higher in Dasik samples that did not contain red Ginseng gel, as compared to those with increasing red Ginseng gel content. The mechanical properties of the Dasik were also measured at room temperature showing significant differences between samples(p<0.001) for hardness, springiness, cohesiveness, gumminess, and chewiness. In the sensory evaluation, 3 rounds of testing indicated that sweetness acceptance scores were significantly reduced(p<0.001) as the amount of added red Ginseng gel in the Dasik increased. Finally, overall quality was significantly different between the samples(p<0.001) and acceptance scores increased with increasing red Ginseng gel content.

• The Korean Journal of Food And Nutrition
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• v.26 no.4
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.