• Nuclear Engineering and Technology
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• v.48 no.1
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• pp.175-181
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• 2016

This study investigates the dispersibility of carbon in carbon contained ammonium diuranate (C-ADU) gel particles and the characteristics of C-ADU gel liquid droplets produced by the vibrating nozzle and integrated aging-washing-drying equipment. It was noted that the excellent stability of carbon dispersion was only observed in the C-ADU gel particle that contained carbon black named CB 10. ADU gel liquid droplets containing carbon particles with the excellent sphericity of approximately 1,950 mm were then obtained using an 80-100-Hz vibrating nozzle system. Dried C-ADU gel particles obtained by the aging-washing-drying equipment were thermal decomposed until $500^{\circ}C$ at a rate of $1^{\circ}C/min$ in an air or in 4% $H_2$ gas atmosphere. The thermally decomposed C-ADU gel particles showed 24% weight loss and a more complicated profile than that of ADU gel particles.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.32 no.5
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• pp.556-562
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• 1999

The increasing price of surimi has affected the economical benefits of surimi based food industry, To maintain gel strength in low grade surimi, the optimum formulation adding functional proteins to low grade surimi is required. The objective of this study was to develop the optimum formulation of ingredients in making gels in low grade surimi on the addition of functional non-muscle proteins to low grade surmi by measuring rheological properties of the gels. The rheological qualities of the cooked gels made with A and RA grade surimi on the effects of adding five kinds of starches (potato, wheat, waxy maize, corn and modified corn) and four kinds of functional proteins (bovine plasma protein, dehydrated egg white, soy protein isolate and whey protein concentrate) to the gels were evaluated, The gel styengths at cooking with A and RA grade surimi were decreased with increasing the added starches. The kind of starches added affected little the gel strengths in Rh grade surimi, while potato and corn starches decreased at the least in gel strengths of the gel made with A grade surimi with increasing the concentration of starches. The bovine plasma protein (BPP) significantly increased the gel strength, especially in RA grade surimi, but BPP decreased the whiteness of the gel. Therefore, the optimum content of BPP was up to $2\%$ because of the whiteness of the gels in RA grade surimi, The optimum formulation for the gel with RA grade surimi to satisfy the gel strength of 1000$\times$g and $78\%$ moisture was $40.9\%$ surimi, $9.1\%$ dehydrated egg white (DEW) and $0.9\%$ starch, while that with A grade surimi under the same condition was $37.9\%$ surimi, $6.6\%$ DEW and $3,4\%$ starch.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.672-676
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• 1992

Retrogradation properties of cowpea and mung bean starch gels were investigated by rate of retrogradation, X-ray diffraction patterna and syneresis of gels. Retrogradation time constant of mung bean starch gel(30%) by Avrami equation had a similar value to that of cowpea starch gel. X-ray diffraction patterns of the two retrograded starch gels(10%) were B-type. The extent of retrogradation determined by syneresis showed that cowpea starch gel was a little larger than that of mung bean starch gel(6~10%).

• Journal of radiological science and technology
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• v.46 no.2
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• pp.107-114
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• 2023

The purpose of this study was to compare the basic radiological characteristics of in-house polymer gel and commercially-available gel (BANG^TM) gel dosimeters with a spectro-photometer to use a optical computed tomography (CT) scanner. We investigated the radiological characteristics including dose linearity, absorbance spectrum, dose rate dependency and inter-and intra-reproducibility at wavelengths of 590, 600 and 630 nm. The optimal dose linearities of two gel dosimeters showed R² value of 0.939 and 0.948 at wavelengths of 590 nm and 600 nm, respectively. For two polymer gel dosimeters, there is no peak sensitivity within the range of all wavelengths in absorbance spectrum. For in-house gel dosimeter, the dose rate dependency were within 5% for all wavelengths except for the dose rate of 100 MU/min. For BANG^TM gel dosimeter, the dose rate dependency showed an error range of ±5% for all wavelengths. The inter-and intra-reproducibility of two gel dosimeters were within the range of 2.5%. We have confirmed that the two gel dosimeters was appropriate for use with a optical CT scanner.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.21-25
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• 1992

This study was undertaken for the purpose of investigating the texture of mungbean starch gel. By the sensory evaluation result of 8% mungbean starch gel, ‘shine’ tended to increase as the addition level of oil increased, but clarity tended to be decreased. In elasticity, hardness, cohesiveness and overall quality, 2% oil gel was more preferable then those of other levels. The result of 10% mungbean starch gel was similar to that of 8% mungbean starch gel. In 8% and 10% mungbean starch gel, ‘shine’ characteristic in sensory evaluation showed the positive correlation with L, a, and b values in mechanical test. However clarity in sensory evaluation showed the negative correlation with L, a, and b values in mechanical test.

• Korean Journal of Microbiology
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• v.28 no.3
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• pp.278-282
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• 1990

Diffusion and partition of progesterone into the polyacrylamide gel was examined. Diffusion coefficient of progesterone decreased down to an asymptotic value as the concentration of the organic solvents in the diffusing medium increased. However the partition coefficient diminished steadily. Crosslinking density in the gel didn't affected the diffusion coefficient considerably but lowered the partition coefficient due to the contraction of pore volume of the gel. Progesterone showed higher diffusion coefficient as well as partition coefficient in the polyurethane than in the polyacrylamide gel, which seems to be ascribed to the difference in hydrophobicity, pore volume and pore size of the polymer matrix.

• Proceedings of the Acoustical Society of Korea Conference
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• 1998.06d
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• pp.29-34
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• 1998

Egg white의 gel화에 따른 음속과 흡수의 변화가 60와 75$^{\circ}C$에서 크게 나타난 것이 egg white의 어느 단백질 성분에 의한 것인가를 조사하기 위해 egg white의 주요한 단백질 성분인 obalbumin, conalbumin, ovomucoid protein에 대해 gel화에 따른 음속 및 흡수의 변화를 온도 10-95$^{\circ}C$의 범위에서 초음파pulse법을 사용하여 측정하였다. Ovalbumin는 7$0^{\circ}C$, conalbumin는 5$0^{\circ}C$에서 gel화가 시작되었고 ovomucoid는 측정온도범위내에서는 gel화가 진행되지 않았다. Gel화하는 이상의 온도에서 음속과 흡수에 대하여 aging측정을 행하여 gel화에 의한 dam속과 흡수의 변화를 관측하였다. 그 결과 conalbumin는 5$0^{\circ}C$, ovalbumin는 75$^{\circ}C$에서 음속과 흡수의변화가 많이 일어났다. Egg white의 60와 75$^{\circ}C$의 gel화에 의한 음속과 흡수의 큰 변화는 각각 conalbumin과 ovalbumin에 의한 것임을 알았고 Conalbumin과 ovalbumin는 aging 온도를 parameter로하여 이력현상이 관측되었다.

• Korean journal of food and cookery science
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• v.3 no.1
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• pp.54-63
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• 1987

The amino acids ana fatty acids of cowpea were determined and physicochemical properties of cowpea starch and rheological properties of cowpea starch gel were investigated. The results were as following: The proteins of cowpea were particularly rich in glutamic acid (20.02%) and aspartic acid (12.21%) and contained considerable amount of leucine (8.99%), lysine (7.20%) and tryptophan (1.81%), whereas were poor in sulpho-containing amino acids. The lipids of cowpea were mainly composed of 31,43% linoleic acid, 28.34% linolenic acid, 22.9% palmitic acid and 7.63% oleic acid and the small amount of myristic, arachidonic and behenic acid was contained. The ratio of the saturated to the unsaturated in cowpea oil was 32~33/67~68. Cowpea starch gel showed lower values for hardness and brittleness than mung been starch gel, whereas a higher value for cohesiveness than mung bean starch gel, Cowpea starch gel showed lower values for $E_H$, $E_V$ than mung bean starch gel, whereas higher values for $n_V$, $n_N$ than mung bean starch gel. Cowpea starch gel had a lower value for elasticity than mung bean starch gel and had a higher value for viscosity than mung bean starch gel.

• 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 Sensor Science and Technology
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• v.21 no.2
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• pp.156-166
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• 2012

Over the past 15 years productive BCI research programs have arisen. Current mainstream EEG electrode setups permit efficient recordings but most of electrodes has the disadventages of need for skin preparation and gel application to correctly record signals. The new gel-free probe was adapted for EEG recording and it can be fixed to the scalp with the micro needle without neuro-gel. It use standard EEG cap for wearing electrodes on scalp so it is compatible with standard EEG electrodes. A comparison between electrode characteristics is achieved by performing simultaneous recordings with the gel electrodes and gel-free probe placed in parallel scalp positions on the same anatomical regions. The quality of EEG recordings for all two types of experimental conditions is similar for gel-electrodes and gel-free probe. Subjects also reported not having special tactile sensations associated with wearing of gel-free probes. According to our results, it is expected that gel-free probe can be adapted to BCI, BMI(Brain Machine Interface), HMI(Human Machine Interface) because of its simple application and comfortable wearing process.