• 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.

• Journal of Institute of Control, Robotics and Systems
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• v.16 no.11
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• pp.1082-1088
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• 2010

In this paper, we propose a new gel-type biomimetic variable-focus lens system. The miniaturization of conventional lens system is limited due to the use of a set of glass lenses for adjusting the focal length. Biologically inspired by the focus adjustment mechanism of the human eye, a gel-type single lens system with variable-focus is presented. The proposed system consists of a gel-type lens, mechanical parts such as body, rotation ring, and winding-type SMA actuator. In addition, the proposed system is designed to operate with a simple and miniaturized mechanical structure using a new attachment and driving mechanism. The focusing performance of the proposed system is verified through a series of experiments and measurements of the shape of the lens using tomography.

• Food Science and Biotechnology
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• v.16 no.2
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• pp.183-186
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• 2007

The type of mixed gel network of $\kappa$-carrageenan/agar was determined by applying rheological principles. Apparent Young's modulus of the mixed gels was mathematically analyzed with (a) simply adding the moduli of two component gels, (b) phase-separated type's upper and lower bound models, (c) interpenetrating type's logarithmic model. The experimental data fitted the estimates from the operation (a). Whereas, as for the models (b), the experimental values in the agar-rich region fitted the estimates of the upper bound model, but in the $\kappa$-carrageenan-rich region slightly deviated from those of the lower bound model. It reflected an evidence of a phase-separated type, although it was not typical, that there must be data good-fit in the agar-rich and $\kappa$-carrageenan-rich regions with the upper and lower bound models, respectively. Experimental values disagreed with estimates of the model (c). Gel time was analyzed to evince the phase-separated type. As agar concentrations increased at a fixed amount of $\kappa$-carrageenan, gel time gradually decreased and then sharply increased and decreased again. The pattern of such change in gel time also represented a typical behavior of phase-separated type's mixed gels.

• Journal of the Korean Society of Radiology
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• v.17 no.6
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• pp.957-964
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• 2023

This study focused on hand sanitizer as a medium that can replace ultrasonic gel, which is vulnerable to contamination by bacteria that reside on the hand. Hand sanitizer produces a strong sterilization effect from germs resident on the hands through different sterilization principles depending on the ingredients. Select products of gel type, cream type, and foam type, except for liquid type with low viscosity, and ultrasonically apply one 62% ethanol gel type and one cream type, one benzalkonium chloride 0.066% cream type and one foam type, respectively. Using ATS-539 as a medium, image evaluation was performed on the axial and lateral resolution and penetration depth, and the presence or absence of an air layer between the probe and the phantom. As a result, in the evaluation of the axial and lateral resolution and the depth of penetration, all four experimental groups met the evaluation criteria. However, in the case of the foam type, although it was suitable for the evaluation criteria of resolution and penetration depth, dark shadows appeared on both sides except for the center of observation during image evaluation. Through this experiment, it was possible to confirm the possibility that the remaining three types of hand sanitizers except the foam type could replace the ultrasonic gel.

• Journal of Advanced Marine Engineering and Technology
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• v.28 no.4
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• pp.618-623
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• 2004

This paper has dealt with the heat storage characteristics of gel type micro size latent heat storage material slurry. The heat release operation to the gel type micro size latent heat storage material slurry was carried out using hot air bubbles by direct contact heat exchange. This experiment was carried out using phase change material of n-paraffin so the heat release amount is higher than cold water system. The parameters of this experiment were concentration of latent heat phase change material, height of heat release bath and inlet velocity of hot air. The main results obtained are as follows : (1) The effect of concentration of latent heat phase change material dispersed with water is very affective to the direct contact heat exchange between hot air and gel type micro size latent heat storage material slurry. (2) It is clarified that the most effective concentration of latent heat phase change material dispersed with water exists around 20mass% at this type of direct heat exchange model experiment.

• Fashion & Textile Research Journal
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• v.20 no.5
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• pp.569-582
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• 2018

The purpose of this study is to verify the impact protection performance and to evaluate the activity, design, fit, and pad characteristics of the fall impact protection clothing for elderly women. The protective clothing was designed as pants type and underwear type, and an impact protection pad in the form of a tightly connected regular hexagon piece was inserted in the hip and hip joints. The pad was made of two kinds of foam single pad and foam and gel combination pad so that they could be inserted into pants type and underwear type, respectively. The results of the shock absorption performance of the fall impact protective clothing showed that when the impact force of 4601N was applied to the pants type protective clothing, the impact force was reduced by 29% in the foam pad type and 26% in the gel and foam pad type. When the force of 5113N was applied to the underwear type, it decreased by 40% in the foam pad type and by 34% in the gel and foam pad type. As a result of wearing evaluation of subject group, it was found that fit and activity of underwear type was better than that of pants type. Foam pad type was evaluated to be lighter than gel and foam pad type in both the subject and the expert group and the gel and foam pad was evaluated to be more flexible in the expert group.

• Journal of Periodontal and Implant Science
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• v.27 no.1
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• pp.79-90
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• 1997

The purpose of this study was to evaluate the substantivity of experimentally developed gel type tetracycline HCl and a mixture of tetracycline-citric acid gel, and compare to those of solution type tetracycline HCl. 11 extracted anterior teeth were subjected to this study. After scaling and root planing teeth were randomly divided into 3 treatments groups : group 1; 3 teeth were irrigated with tetracycline HCl(50mg/ml) solution , group 2; tetracycline gel (5%) was inserted in the periodontal pockets of 3 teeth, group 3; a mixture of tetracycline and citric acid gel was inserted in the pockets of 3 teeth. And 2 teeth treated in 0.9 % sterile saline served as controls. After 5-minute exposure, each tooth immediately extracted and incubated at room temperature for 22 days in tris-buffered saline as a desorption media. The total volume of TBS was removed and replaced with fresh TBS, at 24-h intervals. Removed desorption media transferred to a sterile vial and stored at -70 oC. This procedure was repeated every 24 h throughout the 22-day desorption period. Using Porphyromonas gingivalis as an indicator organism, a microtiter assay was used to evaluate antimicrobial activity desorbed from the teeth. 1. 50mg/ml tetracycline HCl solution exhibited the longest antimicrobial activity. Compared to saline treated group, it showed significant difference on the day 1 and day 2 desorption period. 2. The ODs of 5% tetracycline gel and a mixture of tetracycline-citric acid gel were significantly different during the first 24 hour only. 3. There was no statistically significant difference after the day 3 between the groups.(p<0.05). Despite our expectation a mixture of tetracycline-citric acid gel did not show longer antimicrobial activities than those of tetracycline gel, and the solution type exhibited the longest activities. Because the gel type agents may stay in the subgingival environment longer than the solution, if the teeth were not extracted immediately after the delivery of the agent, the result could be different. hus this result suggests the possibilities of practical use of these kind of gel type agents.

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

• Korean Journal of Microbiology
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• v.20 no.4
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• pp.183-188
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• 1982

The neurotoxin of Clostridium botulinum type B was purified from a liquid culture. The purification steps consist of ammonium sulfate precipitation of whole culture, treatment of Polymin P(0.15%, v/v), gel filtration on Sephadex G-100 at pH5.6 and DEAE-Sephadex charomatography at pH8.0. The procedure recovered 17% of the toxin assayed in the starting culture. The toxin was homogeneous by sodium dodecyl sulfate(SDS)-polyacrylamide gel electrophoresis and had a molecular weight of 163, 000. Subunits of 106, 000 and 56, 000 molecular weight were found when purified toxin was treated with a disulfide-reducing agent and electro phoresed on SDS-polyacrylamide gels.

• 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.