• 한국축산식품학회지
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• 제20권1호
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• pp.8-14
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• 2000

In order to examine physicochemical gelation behavior of ultra high temperature(UHT) pasteurized milk during storage at 4$^{\circ}C$ and 25$^{\circ}C$, pH, electrophoresis, alcohol test, sialic acid contents and free amino groups contents were biweekly determined. The pH of UHT pasteurized milk decreased with increasing storage time. Gelation of the UHT milk occured faster at 25$^{\circ}C$ than at 4$^{\circ}C$ with larger decreasing rate of pH. The alcohol test showed positive results at lower pH than 6.5, which could indicate the casein instability and beginning of gelation. The electrophoretic patterns showed a decrease in the concentrations of all caseins. Degradation of k-casein was faster in all cases, while $\alpha$-casein and $\beta$-casein were also extensively degraded later. The sialic acid contents of the samples increased gradually during storage, and the increasing rate was higher before gel formation. The free amino groups of the samples increased gradually during storage. The increasing rate of free amino groups was faster at 25$^{\circ}C$ than at 4$^{\circ}C$. The samples stored at 25$^{\circ}C$ gelled earlier than those stored at 25$^{\circ}C$, with corresponding increase of free amino groups. The residual proteolytic enzymes, which survived during the UHT heat treatments and were reactivated during storage, could be responsible for UHT pasteurized milk gelation during storage. It is assumed that proteolytic degradation of caseins followed by aggregation would be attributable to complicated reaction mechanism.

• 대한약리학회지
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• 제23권1호
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• pp.25-31
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• 1987

$Cu^{++}$ 촉매작용에 의한 과산화현상이 관절조직손상의 한 형태인 Collagen 손상에 관여할 수 있음을 알아보고, sodium salicylate의 항 염증기전의 일부를 설명해 보고자 sodium salicylate가 이 과산화반응에 미치는 효과를 검토하였다. 쥐피부로 부터 얻은 Collagen을 이용하여 Collagen gelation에 대한 $Cu^{++}$와$H_2O_2$의 효과를 관찰한 결과 $Cu^{++}$ 또는 $H_2O_2$ 단독으로는 gelation에 영향을 미치지 못하였으나, $Cu^{++}$와 $H_2O_2$가 동시에 첨가된 경우 gelation이 억제되어 maximal turbidity가 감소되고, lag phase가 연장됨을 보였다. 그리고 같은 반응 조건에서 sodium salicylate 첨가에 의해 $Cu^{++}$와 $H_2O_2$에 의해 억제된 gelation이 회복됨을 볼 수 있었으며 회복정도는 salicylate 농도 증가에 의존적이었다. 한편 $Cu^{++}$에 의한 $H_2O_2$의 decomposition rate가 sodium salicylate에 의해 증가됨을 보였고, salicylate 농도 증가에 의해 점차 saturation되는 양상을 보였다. 이상의 결과로 부터 $Cu^{++}$ 촉매작용에 의한 과산화 현상은 collagen에 작용하여 구조적 또는 기능적인 변화를 초래함을 알 수 있었고, salicylate에 의해 이러한 과산화 현상이 억제되는 것은 $Cu^{++}$에 의한 $H_2O_2$의 decomposition rate를 증가시킨 결과임을 알 수 있었다. 그러므로 $Cu^{++}$ 촉매작용에 의한 과산화현상은 만성염증 반응 특히 rheumatoid arthritis에서 나타나는 관절조직 손상에 관여할 수 있으며, sodium salicylate는 이 과산화반응에 작용하여 항 염증효과를 나타낼 수 있으리라 믿어졌다.

• Applied Microscopy
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• 제31권2호
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• pp.117-128
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• 2001

DMF는 특별히 PVA에 대해 수소결합 등의 강한 상호작용을 하는 용매가 아니다. 오히려 UCST계로서 온도가 낮아질수록 상분리나 phase demixing을 일으킨다. PVA/DMF의 겔화는 x-ray 회절이나 열분석을 통해 crystallization-induced gelation으로 밝혀졌다. 그리고 겔화 온도가 낮을수록 결정화는 빠르게 진행되었다. 소량의 PEG는 PVA/DMF 겔 형성을 도왔으며 urea는 겔 형성을 방해하였다. 전자현미경은 이 겔화 과정을 잘 보여 주었다. 갓 만들어진 젤은 표면에 깊은 주름이 있으며 아직 상분리가 본격적으로 시작되기 전의 상태로서 아주 미세한 DMF가 차지하는 공간인 구멍들이 사진에 포착되지 않는다. Aging시간이 길어지면서 상분리가 시작되면 표면의 분화구가 나타나기 시작하며, 이 분화구는 원래 용매상이 차지하고 있던 공간으로서 phase demixing에 의해 PVA chain들은 분화구 주변으로 분리된다. 상분리과정에서 PVA chain들은 서로 당겨져서 표면적이 줄어듬과 동시에 분화구 크기도 커진다. Aging에 따른 x-ray결과와 열적 성질은 이 모든 과정을 뒷받침한다.

• 공업화학
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• 제9권3호
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• pp.399-403
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• 1998

분자량이 서로 다른 키토산을 제조하여 분자량의 변화에 따른 키토산 졸의 겔화 특성을 겔화제의 농도와 온도에 대해 조사하였다. 본 연구에 사용한 키토산의 평균 분자량은 각각 $2.0{\times}10^5$, $5.2{\times}10^5$, $8.2{\times}10^5$이며 탈아세틸화도는 약 85%이었다. 겔화제로 NaOH를 사용하였으며 겔화현상을 설명하기 위하여 간단한 확산모델을 이용하였다. 겔화제의 농도와 온도 그리고 키토산 분자량이 증가할수록 키토산 겔 내부에서 겔화제의 확산계수는 증가했다.

• 한국세라믹학회지
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• 제36권9호
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• pp.893-900
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• 1999

Silica films were prepared on Si single crystal substrates by sol-gel process using TEOS as starting materials. Films were fabricated by a spin coating technique. Sol solutions were prepared by varying the compositions of CH3OH, H2O and DMF with fixed molar ratio of TEOS=1, HCl=0.05(mol). Wetting behavior viscosity of solutions gelation time thickness of films and cracking behavior were investigated with the various solution compositions. Wetting behaviors of solutions depended on the solution compositions mixing method and mixing rate. The optimum composition of sol was TEOS : DMF ; CH3OH: H2O :HCl=1:2:4:4:0.05(mol) and the mixing rate of solution was optimized at 1 ml/min. Viscosity of solutions were controlled by choosing a reaction time(elapsed time after mixing) at a room temperature so that we could get up to 800nm thick film The surface roughness was getting poor when thickness of films was thicker than 500nm. Thickness of coated films were increased with decreasing amount of CH3OH. The best surface roughness was obtained at the content of CH3OH 4 mol. The shortest gelation time was obtained with the content of CH3OH 8 mol. Crack-free filkms were fabricated when sintered at 500$^{\circ}C$ for 1 hr with heating rate of 0.6$^{\circ}C$/min.

• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Bulletin of the Korean Chemical Society
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• 제24권10호
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• pp.1485-1489
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• 2003

The gelation for di-(2-ethylhexyl) phthalate (DEHP)-plasticized poly(vinyl chloride) was studied by measuring time-resolved small-angle X-ray scattering (SAXS) and a flow of the solutions in test tube. It was found that for the gelation there were three regimes. At Regime I, the solution rapidly changed to a gel, and the SAXS intensity showed a peak and the peak intensity increased, keeping the peak angle constant. Applying the SAXS intensity to the kinetic analysis of the liquid-liquid phase separation, it was revealed that the spinodal decomposition proceeded to develop a periodic length of 29.9 nanometer in size, a hydrogen-bonding-type association in polymer rich phase followed, and then it induced fast gelation rate. At Regime II, the gelation slowly occurred and the SAXS intensity was not observed, suggesting that a homogeneous gel network was formed by a hydrogen-bonding. At regime III, the solution was a homogeneous sol.

• 한국식품과학회지
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• 제33권1호
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• pp.7-11
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• 2001

정제된 Aigeok Polysaccharide의 분자량은 $5.5{\times}10^4$ Da였고, 분자량 분포는 단분산도에 가까웠으며, FT-IR 스펙트럼으로부터 메칠에스테르화된 정도는 낮은 것으로 확인되었다. Aigeok polysaccharide의 겔화 속도는 칼슘이온과 온도에 크게 영향을 받으며 4.08mM 칼슘 이온이 첨가될 때까지는 탄성률의 세기가 증가하였다가 그 이상이 되면 저장탄성률과 손실탄성률 모두 감소하였다. Aigeok polysaccharide의 화학적 구조와 junction zone은 적절한 양의 칼슘이온에 의해 안정화됨을 알 수 있었고 과량의 칼슘농도하에서는 그물구조 형성이 방해를 받아 탄성률은 감소하였다. 겔화 속도 상수는 온도가 증가함에 따라 감소하였고 이는 Aigeok 분자간에 수소결합이 주된 역할을 한다는 것을 알 수 있었다. Aigeok polysaccharide의 겔화 능력은 4.08mM의 칼슘 첨가와 $5^{\circ}C$에서 가장 안정한 겔을 형성함을 알 수 있었고, 반응식이 겔화를 추정하는데 좋은 표준이 됨을 알 수 있었다.

• 대한의용생체공학회:의공학회지
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• 제39권4호
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• pp.161-167
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• 2018

Polyvinyl alcohol/sodium carboxymethyl cellulose (PVA/NaCMC) hydrogels were prepared by physical crosslinking (cyclic freezing/thawing) and gamma (${\gamma}$)-ray irradiation to evaluate the effect of NaCMC concentration (2~8 wt%) on the mechanical properties and the biocompatibility of the PVA/NaCMC hydrogels. The swelling rate of PVA/NaCMC hydrogels regardless of irradiation rose with increasing NaCMC content from 2 wt% to 8 wt%, while the gelation rate was the reverse. As the NaCMC content increased from 2 wt% to 6 wt%, the compressive strength of the hydrogels increased dramatically from $8.5{\pm}2.0kPa$ to $52.7{\pm}2.5kPa$ before irradiation and from $13.5{\pm}2.9kPa$ to $65.5{\pm}8.7kPa$ after irradiation. When 8 wt% NaCMC was added afterwards, the compressive strength decreased however. The irradiated PVA/NaCMC hydrogels containing 6 wt% NaCMC exhibited the tailored properties of the swelling rate of $118{\pm}3.7%$, the gelation rate of $71.4{\pm}1.3%$, the strength of $65.5{\pm}8.7kPa$, respectively, and no cytotoxicity was observed.

• 한국전기전자재료학회논문지
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• 제37권1호
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• pp.56-62
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• 2024

By introducing curing kinetics and chemo-rheology for the epoxy resin formulation for ultra-high voltage gas insulated switchgear (GIS) Insulating Spacers, a study was conducted to simulate the curing behavior, flow and warpage analysis for optimization of the molding process in automatic pressure gelation. The curing rate equation and chemo-rheology equation were set as fixed values for various factors and other physical property values, and the APG molding process conditions were entered into the Moldflow software to perform optimization numerical simulations of the three-phase insulating spacer. Changes in curing shrinkage according to pack pressure were observed under the optimized process conditions. As a result, it was confirmed that the residence time in the solid state was shortened due to the lowest curing reaction when the curing holding pressure was 3 bar, and the occurrence of deformation due to internal residual stress was minimized.