• Journal of Environmental Science International
• /
• v.10 no.6
• /
• pp.401-405
• /
• 2001

For the purpose of developing a new process f3r the elimination of oil components from oily waste water, experimental researches using oil gelling agent were performed. The process is composed of three units, that is, decantator, gelling column and adsorption column. 10g of gelling agent in the gelling column could effectively absorb 15.65g of oil from ship washing waste water and 16.93g of oil from steel industry waste water. COD in waste waters dramatically diminished not in the gelling column but in the adsorption column. The .gelling is hindered by other organic components in waste water, and the optimum space time f3r the gelling column Is 20min. 1g of gelling agent absorbed 3.7-4.0g of oil from waste waters with 25 min in the batch operation.

• Journal of Environmental Science International
• /
• v.14 no.10
• /
• pp.973-978
• /
• 2005

Biodegradable oil gelling agent was prepared, and their oil absorption capacities using light oil, lubricant oil and corn oil were investigated. The result showed that the oil absorption capacity was depended on the amount of surfactant and starch added, and was increased in the order of light oil, lubricant oil and corn oil. Also, the oil-absorption capacity was saturated within 30 min at $18^{\circ}C$. The biodegradability of the prepared biodegradable oil gelling agent was also studied by determination of reduced sugar produced after enzymatic hydrolysis. Their surface morphologies and thermal properties of the prepared biodegradable oil gelling agent were observed by scanning electron microscopy (SEM) and thermogravimetric analysis (TGA), respectively.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.5
• /
• pp.458-463
• /
• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• Korean Journal of Materials Research
• /
• v.29 no.12
• /
• pp.812-817
• /
• 2019

A zinc-air battery is one of most promising advanced batteries due to its high specific energy density, low cost, and environmental friendliness. However, zinc anodes in zinc-air batteries lead to several issues including self-discharge, corrosion reaction, and hydrogen evolution reaction (HER). In this paper, viscosity of electrolyte has been controlled to suppress the corrosion reaction, HER, and self-discharge behavior. Various viscosity average molecular weights of poly(acrylic acid) (PAA) are adopted to prepare the electrolyte. The evaporation of electrolytes is proportional to the increase in molecular weight. In addition, enhanced self-discharge behavior is obtained when the gelling agent with high molecular weight is used. In addition, the zinc-air cell assembled with lower viscosity average molecular weight of PAA (M_v ~ 450,000) delivers 510.85 mAh/g and 489.30 mAh/g of discharge capacity without storage and with 6 hr storage, respectively. Also, highest capacity retention (95.78 %) is obtained among studied materials.

• Journal of ILASS-Korea
• /
• v.16 no.3
• /
• pp.140-145
• /
• 2011

Gelled propellants are non-Newtonian fluids in which the viscosity is a function of the shear rate, and they have a high dynamic shear viscosity which depends on the amount of gelling agent contents. The present study has focused on the breakup process, wave development of ligament and liquid sheets formed by impinging jets with various gelling agent contents. The breakup process of like-on-like doublet impinging jets are experimentally characterized using non-Newtonian liquids. The spray shape with elliptical pattern is distributed in a perpendicular direction to the momentum vectors of the jets. Gelled propellant simulants with high viscosity jets are more stable and produce less pronounced surface waves than low viscosity jets. Gelled propellant simulants from like-on-like doublet impinging jets have the spray shape of closed rim patterns at low pressure. As the injection pressure increased, rimless patterns which were composed of ligament sheets and small droplets emerged due to the effect of the aerodynamic action.

• Journal of Electrochemical Science and Technology
• /
• v.9 no.4
• /
• pp.339-344
• /
• 2018

The gelling agent used in Zn-air cells plays a role in improving battery life. It prevents the evaporation of water and diffusion of $Zn^{2+}$ ions away from the current collector. Additional functionality was incorporated by replacing some of the gelling agents with new materials. Alcohols with moderate viscosity, namely maltose, sucrose, poly ethylene glycol 600, and 2-hydroxyethyl cellulose, were used to replace some gelling agents in this work. Among these alcohols, poly ethylene glycol 600 and 2-hydroxyethyl cellulose improved the cycle life of full cells. This improved cycle life was attributed to the inhibition of water electrolysis and the improved cycle life of the anode.

• Journal of Environmental Science International
• /
• v.15 no.6
• /
• pp.593-600
• /
• 2006

SIS triblock copolymers, one of the major raw materials of oil gelling agent, were synthesized by living anionic polymerization and the resultant copolymers formed with various shapes and sizes were used to examine their oil gelling capacities. Coupling method was adapted to form final triblock products from diblock living polymers. Prior to polymerization, the impurities in monomers and solvents were throughly removed by killing technique. We experimentally investigated the effects of operating parameters of synthesis and forming of SIS triblock copolymers on oil gelling capacity. The photocatalytic decomposition of SIS triblock copolymer under ultraviolet circumstance was also investigated and it is found that the addition of P-25 enhances the photocatalytic decomposition.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.29 no.1
• /
• pp.135-150
• /
• 2003

This study is described the stabilizing technology of water-in-oil (w/o) emulsion and the mechanism of emulsification with quaternium-18 hectorite (Q-18 HTRT) by swelling action. When Q-18 HTRT is dispersed in oil, it swells and constructs card-house structure adding ethanol, and formation of water phase is caused by hydrogen bonding. The gelling activities of Q-18 HTRT were excellent such as mineral oil, squalane, cetostearyl isononanoate, isostearic acid, cetyl octanoate, octyl dodecanol and so on. Especially, when oil gel containing Q-18 HTRT passed one to three times by Roll mill. It made the W/O emulsion cream (W/O-ECRM) having 2.0 w/w% of Q-18 HTRT and also produced the control sample (control) including 3.0 w/w% of cetyl PEG/PPG- l0/l dimethicone. The stability of after 24 weeks, Hardness of W/O-ECRM dropped 7.48%, whereas hardness of control went down 57 71%. As a result of these test emulsification of W/O-ECRM is superior compared with control. In cosmetic, 0-18 HTRT can use as suspending agent, oil adsorbent, emulsifying agent, dispersing agent, viscosifier and pigment.

• Journal of Conservation Science
• /
• v.37 no.4
• /
• pp.370-379
• /
• 2021

In the past, PVAc [poly(vinyl acetate)] was used as a fixative for the conservation of the murals in the murals of the Payathonzu temple located in Bagan, Myanmar. In this study, attention was paid to gel cleaning as a method for stably removing such PVAc fixatives. Based on the recent research trend related to the cleaning of murals in Bagan ruins, 3 types of gelling agents (Nevek^®, Laponite^®RD, Carbopol^®980) and 2 types of organic solvents (Acetone, Dimethyl carbonate) were selected. Six types of gel cleaners were prepared by mixing gelling agents and organic solvents, and the properties and fixative removability of these cleaners were compared. As a result of confirming the properties of the prepared gel cleaners, the pH of the cleaners was all in the weak acidic to weakly alkaline range, which was a stable condition for mural application. Also, there was no difference in the viscosity of the cleaners depending on the type of solvent, but there was a difference depending on the type of gelling agent used. Regarding the weight loss ratio of PVAc, which is an indicator of removability, the exposure conditions of the gel cleaners, the boiling point of the solvent used, and the viscosity of the gelling agent acted as factors affecting. As a result of comparing the removability of gel cleaners, it was confirmed that the solvent's fixative solubility, the volatility of the solvent itself, and the solvent release control properties of the gelling agent had a great effect on the removability of the gel cleaners. In Part 2, the stability and the running applicability of the gel cleaners will be investigated by making mockup samples reflecting the properties of the materials and techniques used to produce the mural paintings in the Payathonzu Temple.

• Journal of the Korean Society of Food Culture
• /
• v.22 no.4
• /
• pp.475-481
• /
• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.