• Applied Chemistry for Engineering
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• v.10 no.7
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• pp.1073-1078
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• 1999

The objectives of this study are to examine the applicability of waste slurry from soda ash manufacturing industries as a coagulant for the treatment of wastewater containing fine silica particles, and to reduce the cost of wastewater treatment containing silica. Acceptable water quality can be obtained with a little dosing of waste slurry by gelation before the coagulation process so it could be concluded that the waste slurry from soda ash can be used as a coagulant. Based on the results of experiments, the optimum pH of gelation for silica in wastewater was around five and the treatment process with the gelation of silica could reduce the chemical dosage and waste sludge after coagulation. Dewatering and settling characteristics of the floc after coagulation with the waste slurry are better than those of the floc after coagulation with the lime milk only.

• Journal of the Korea Concrete Institute
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• v.19 no.5
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• pp.647-653
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• 2007

In ready mixed concrete factory, in case of using the high molecular additive in winter especially the liquid additive for the early strength, it is required to check the stability. In this research, the freezing and gelling characteristics of the liquid additive for the early strength is reviewed, the material and mechanical solution are proposed to that the practical quality control method will be suggested. As the result, the Freezing temperature of the liquid additive for the early strength is $-11.8^{\circ}C$, and it is the lower than the temperature at which the strength is shown. By making with sodium silicate of $37{\pm}0.5%$ designed by $SiO_2\;and\;Na_2O$ in 0.31 of mol ratio, it minimizes the gelling at the lower temperature. On the other hand, facilities for storing and supplying the material should be set at $40^{\circ}C$ so the temperature distribution is well spreaded for practical operation.

• The Korean Journal of Rheology
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• v.10 no.4
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• pp.227-233
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• 1998

The effects of 1 mol% N-benzylpyrazinium hexafluoroantimonate(BPH) as a thermal latent initiator and blend compositions composed of cycloaliphatic and DGEBA epoxies were investigated in the rheological properties and cure kinetics. Latent properties were performed by measurement of the conversion as a function of reaction time using isothermal DSC at $150^{\circ}C$ and $50^{\circ}C$ Rheological properties of the blend systems were investigated in terms of isothermal experiments using a rheometer. The gelation time was obtained from the evaluation of storage modulus (G'), loss modulus (G") and damping factor (tan$\delta$)). Cross-linking activation energy ($E_c$) was also determined from the Arrhenius equation based on gel time and curing temperature. As a result, the gel time and cross-linking activation energy increased with increasing DGEBA composition. The cure activation energies ($E_a$) were obtained by Kissinger method using dynamic DSC thermograms. In this work, the cure activation energy decreased with increasing CAE concentration, which might be resulted from the short repeat units, simple side-groups and viscosity of reaction media.edia.

• Applied Microscopy
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• v.31 no.2
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• pp.117-128
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• 2001

DMF is not a good solvent for PVA. There is no solvent-PVA interaction such as H-bonding. DMF/PVA makes a UCST system. DMF/PVA makes a gel through crystallization-induced gelation. X-ray, thermal analysis, and other experimental proofs are presented. The gelation rate was faster at low temperature. Small addition of PEG increased the rate of gelation, but urea decreased the rate. SEM showed the phase demixing process very clearly. In the early stage of gelation, only phase demixing was occurring at a low rate. Hence, no holes appear in the early stage photographs. As demixing proceeded further, the holes began to appear and the sizes became bigger. DMF phase remains many holes after vaporization and PVA phase constitute the matrix phase.

• Korean Journal of Food Science and Technology
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• v.35 no.6
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• pp.1022-1027
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• 2003

The effect of ${\beta}$-glucan, prepared from waxy barley, on the dynamic viscoelasticity of nonwaxy and waxy barley starch during gelatinization and gelation was studied. Although no significant effect was observed on waxy starch, there were drastic changes in the dynamic viscoelasticity of nonwaxy starch. The gelatinization onset temperature of nonwaxy starch shifted to a higher temperature and showed a drastic increase in storage modulus and loss modulus at the range of $80{\sim}90^{\circ}C$. During the gelation of nonwaxy starch, ${\beta}$-glucan increased the rate of gel formation and weakened the network of starch and amylose by prohibiting their association. Therefore, we proved that there was no specific interaction between amylose and ${\beta}$-glucan. The addition of ${\beta}$-glucan to waxy starch seemed to have no effect of waxy starch.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.22-27
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• 1993

Crude ${\beta}-glucan$ extracted from Barley was purified by stepwide enzyme treatment with thermostable ${\alpha}-amylase$, amyloglucosidase and protease. The thermal properties of Barley ${\beta}-glucan$ were investigated by Differential Scanning Calorimetry. Three endotherms have been observed on DSC thermograms of Barley ${\beta}-glucan$. The first endotherm which produced the gelatinization phenomena commonly observed in Barley ${\beta}-glucan$ became the focus of this study. The temperature range and the enthalpy of gelation exhibited maximum values with increasing concentration of Barley ${\beta}-glucan$. Gelating Barley ${\beta}-glucan$ registered an enthalpy of approximately 0.23 cal/g and exhibited onset temperature (To), peak temperature (Tp) and conclusion temperature (Tc) of $48.8^{\circ}C,\;61.2^{\circ}C\;and\;78.5^{\circ}C$ respectively. The temperature and enthalpy of gelatinizing Barley ${\beta}-glucan$ at both alkali and acid conditions were lower than those at pH 7. With salt present, the Tp and Tc of gelating Barley ${\beta}-glucan$ produced lower temperatures than in conditions where salt was absent, and the enthalpy abruptly decreased. However, increasing salt concentrations did not affect the gelation temperature and the enthalpy of Barley ${\beta}-glucan$. The 'true melting' temperature of Barley ${\beta}-glucan$ was near $184^{\circ}C$ and the melting enthalpy was approximately 34.6 cal/g. The Barley ${\beta}-glucan$ decomposition temperature was in the range of $316^{\circ}C{\sim}346^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.31 no.5
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• pp.1262-1267
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• 1999

Optimum reaction conditions for gel formation of rapeseed, Brassica napus, protein catalyzed by microbial TGase(transglutaminase) were evaluated by measuring breaking strength and deformation of gel. The polymerization of the protein gel was ascertained by SDS-PAGE and content of GL crosslinking$[{\varepsilon}-({\gamma}-glutamyl)lysine]$. In the reaction between rapeseed protein and TGase at $45^{\circ}C$ for 60 min, the breaking strength and deformation of the gel was the maximum at the ratio of 1 : 40 of enzyme to substrate. 10%(w/v) of rapeseed protein concentrate was optimum for gel production. The maximum breaking strength and deformation was shown at $45^{\circ}C$ The breaking strength increased linearly up to 90 min of the reaction time and remained unchanged. The breaking strength and deformation by TGase treatment was pH dependent and pH 7 was optimum for 10% rapeseed protein solution. SDS-PAGE analysis indicated that new band of highmolecular polymers were formed by the enzyme reaction, with disappearing the original bands of rapeseed protein. According to HPLC analysis. the content of GL crosslinking was increased from 0 to $7.14\;{\mu}mol/g$ gel for 90 min of the reaction time.

• Journal of Korean Tunnelling and Underground Space Association
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• v.22 no.4
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• pp.367-381
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• 2020

This paper presents the seal material mixing ratio of tunnel umbrella arch reinforcement method. Currently, there is no clear standard for the proper gelation time and curing time of the Seal material in Korea, and the quality control is also difficult because it cannot be verified. In response, the ratio of the mixture of the seal material was composed of four types of indoor experiments, and the amount of gelation time and bleed was checked. In addition, a non-cart penetration test confirmed the curing time and compared the ratio of each combination. Further experiments on W/C 120% identified the effect of mixing speed and time on the seal material. A total of three field experiments were conducted based on indoor experiments, and the size and strength of bulb formation were compared by checking the curing time of the specimen and main injection. Comparisons show that the lower W/C, the stronger the strength, the larger the size of the bulb, and the faster the hardening time appears. Based on the results of the gelation time and curing time, it was deemed that the mixing ratio of W/C 120% is most appropriate when applied to the actual site.

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 1997.11a
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• pp.313-317
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• 1997

졸-겔법은 액상에서 가수분해에 의해 졸의 겔화 과정을 거쳐 목적하는 산화물을 제조하는 방법이다. 이 방법에 의한 코팅기법은 금속의 부식억제와 세라믹 및 반도체의 박막코팅공정에 중요하게 이용되고 있을 뿐만 아니라 최근에는 방음벽이나 산업안전경 재료인 프라스틱 소재에 표면 경도를 높여 안전성과 내구성이 보강된 복합재료를 만드는데 광범위하게 연구가 진행되고 있다. (중략)

• Proceedings of the Korean Institute of Industrial Safety Conference
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• 1997.05a
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• pp.59-65
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• 1997

졸-겔법에 의한 코팅기법은 금속의 부식억제와 세라믹 및 반도체의 박막코팅 공정에 중요하게 이용되고 있을 뿐만 아니라 최근에는 프라스틱과 같은 약한 소재에 표면 경도를 높여 안전성과 내구성이 보강된 복합재료를 만드는데 광범위하게 연구가 진행되고 있다. 졸-겔법은 액상에서 가수분해에 의해 졸의 겔화 과정을 거쳐 목적하는 산화물을 제조하는 방법이다. (중략)