• 대한화장품학회지
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• 제22권2호
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• pp.167-173
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• 1996

The stability of gel structured emulsion and the effect of polyols on it have been studied by rheological property and interfacial tension. In this paper, three types of gel structured emulsions were prepared by using three polyols respectively(glycerine for sample 1, 1.3 BG for sample 2, PG for sample 3). And both complex modulus($G^*$) and loss angle[$\delta$ = tan-1(G"/G')] of samples were investigated against oscillating shear stress and frequency($\omega$). The results show sample 1 is most highly consistent with oscillating shear stress. And the results were compared with those of accelerated tests concerning storage stability of gel structured emulsion. To correlate consistency of rheological property with storage stability, interfacial tension from which adsorption efficiency of surfactant(Octyldodecyl Ether) could be known was measured. Sample 1 showed the largest value of [$d{\gamma}/dIn_{Cconc. of surfactant}$] in Gibbs equation. In summary, the prediction of stability could be correctly made by the consistency of rheological property(G*,$\gamma$) of gel structured emulsion against oscillating shear stress and it could be supported by measuring interfacial tension. And polyol affected the value of [$d{\gamma}/dIn_{Cconc. of surfactant}$], consequently affected the stability.lity.

• Current Optics and Photonics
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• 제7권1호
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• pp.21-27
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• 2023

A highly sensitive optical-fiber humidity sensor is demonstrated in this paper. By using Nafion-PVA sol-gel and single-mode optical fibers, the Fabry-Perot humidity sensor is easily fabricated. In the humidity range of 29%-72%, humidity-response experiments are carried out with a cycle of rising and falling humidity to investigate humidity-response characteristics. The experimental results show 2.25 nm/%RH sensitivity and a 0.9997 linear correlation coefficient, with good consistency. The changes in optical-path difference (OPD) and free spectral range (FSR) with humidity are also discussed. The humidity sensitivities of a typical sensor are 80.3 nm/%RH (OPD) and 0.03 nm/%RH (FSR). Furthermore, many humidity sensors with different Nafion-PVA sol-gel concentration and initial cavity length are experimentally investigated for humidity response. The results show that the sensitivity increases with higher Nafion ratio of the Nafion-PVA sol-gel. The influence of changing cavity length on sensitivity is not obvious. These results are helpful to research on optical-fiber humidity sensors with good performance, easy fabrication, and low cost.

• 한국식품과학회지
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• 제27권5호
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• pp.690-696
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• 1995

수분함량(12.6, 18.4, 24.4%)이 다른 벼를 각각 도정하여 pin mill로 분쇄한 건식쌀가루와 물에 침지후 roll mill로 분쇄한 습식쌀가루의 특성을 비교하였다. 벼수분 24%에서 건식제조된 쌀가루에서는 지방과 회분함량이 다른 건식쌀가루에 비하여 낮았다. 벼의 수분함량이 많을수록 건식쌀가루는 미세하게 분쇄되었고 전분입자가 떨어져나간 흔적이 쉽게 관찰되었다. 또한 백색도와 수분흡수지수가 높았고, 수분용해도지수는 낮았다. 벼수분이 많을수록 amylogram에서의 setback값은 낮았다. 건식제분된 쌀가루들은 gel consistency와 gel strength에서 차이가 없었으나 습식제분된 쌀가루에서보다 덜 consistent하였고, gel strength는 낮았다. 호화후 $7{\sim}14$일 저장하였을 때 노화gel을 재호화시키는 데 필요한 enthalphy는 벼수분이 많은 건식쌀가루일수록 높았고, 습식쌀가루의 경우는 건식쌀가루보다 낮았다.

• 한국식품과학회지
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• 제20권4호
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• pp.594-599
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• 1988

냉동 저장온도에서 비동결 상태로 액란을 저장할 수 있는 방법을 연구하기 위하여 cryoprotectants를 첨가하거나 papain으로 처리하여 $-15^{\circ}C$에서 저장하면서 품질변화를 조사한 결과는 다음과 같다. Cryoprotectants로는 제품의 향미를 고려하여 fructose와 glucose를 45 : 55로 혼합하여 사용하는 것이 좋고, whole egg나 난황을 $-15^{\circ}C$에서 비동결 상태로 저장하는데 필요한 cryoprotectants의 농도는 각각 70.3%와 45.2%이었다. 그리고 액란에 cryoprotectants를 첨가하여 저장하면 gel화를 효과적으로 방지할수 있었으며, gel화가 발생한 액란에서는 consistency의 증가, 단백질 침전도의 증가 및 미세구조의 파괴를 볼수 있었다. 액란에 0.15%.papain을 처리한 후 냉동온도에서 저장하면 액란의 gel화를 상당히 방지할 수 있었다.

• 대한화장품학회지
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• 제26권1호
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• pp.213-232
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• 2000

Cetostearyl alcohol has been incorporated into cosmetic or pharmaceutial emulsions to give them an appropriate consistency and a long term stability. It is well known that cetostearyl alcohol forms a gel phase with a nonionic surfactant in an aqueous system, and the properties of the gel phase depend on several factors such as the ratio of fatty alcohols. The aim of the present Paper is to investigate the effect of the structural difference of the lipophilic part of surfactants on the stability of the gel phase in the nonionic surfactant / cetostearyl alcohol / water ternary systems using differential scanning calorimeter. It is concluded that the gel phase formed by the surfactant having the bended alkyl chain is more unstable than that formed by the case of the straight alkyl chain, and we discussed the reason why the former is more unstable after long term storage by means of the measurements of the ${\Delta}$H.

• 한국육종학회지
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• 제41권4호
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• pp.474-481
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• 2009

본 연구에서는 자포니카형인 '낙동'과 통일형인 '삼강' 조합의 DH 집단을 이용하여 식미를 결정하는 특성 중 하나인 호응집성과 미립의 이화학적 특성인 천립중, 장폭비, 아밀로즈 함량, 단백질 함량, 지질 함량 및 전분 함량 간 상관관계를 검정하였다. 또한 호응집성의 QTL을 분석하고, 각 QTL에 속하는 DNA marker와 DH 집단의 호응집성 및 품종별 호응집성 간 관계를 분석하였다. '삼강/낙동' DH 집단의 호응집성 범위는 35~94 mm로 비교적 넓은 범위의 변이를 나타내었고 양친의 범위를 벗어나는 초월분리현상을 나타내었다. '삼강/낙동' DH 집단에서 호응집성은 미립의 이화학적특성 중 아밀로즈 함량과는 연으로 분류된 계통에서만 부의 유의성 있는 상관관계를 나타내었고, 지질 함량과는 중 및 전체 계통에서는 부의 상관관계를 나타내었으나 연으로 분류된 계통과는 정의 상관관계를 나타내었다. 단백질 함량과는 연으로 분류된 계통과는 정의 상관관계, 중과 전체 계통에서는 부의 상관관계를 나타내었으며, 전분 함량에서는 연으로 분류된 계통에서만 호응집성과 부의 상관관계를 나타내었다. 호응집성과 연관된 QTL은 4번(qgc4)과 11번(qgc11) 염색체에서 탐색되었으며 LOD score는 각각 3.1, 2.9를 나타내었고 두 QTL의 설명 가능한 표현형 변이는 23%로 비교적 크게 작용하고 있었다. '삼강/낙동' DH 집단에서 gel의 길이가 긴 상위 10개 계통과 짧은 하위 10개 계통을 대상으로 QTL 연관 DNA marker와 호응집성간의 관계분석에서 S4026과 RM287은 gel의 길이와 연관성이 높은 것으로 나타났다.

• 한국식품영양과학회지
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• 제32권7호
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• pp.1046-1052
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• 2003

Viscoelastic behavior of oxidized starch gel, modified with sodium hypochlorite (NaOCl) and the adding effects of protein in oxidized starch gel was studied by dynamic viscoelastic measurement. The storage modulus(G′) of starch gel increased with the increase of starch concentration. They showed higher value when starch suspension was treated to 95$^{\circ}C$ rather than 85$^{\circ}C$. Consistency of starch gel was decreased over 1.0% active Cl/g starch when heated to 95$^{\circ}C$, which means that the swelling of starch granules increased with concentration of NaOCl and showed more sensitive against shear. As the extent of oxidation increased, starch granules were easily destroyed. Therefore, it is hard to separate between compartment of leached-out amylose and that of amylopectin, which means that the ability of gel formation was reduced. When oxidized starches were gelatinized in presence of soy protein and sodium caseinate, it was found that G′ decreased, and frequency dependence of G′ and G" increased with the increased degree of oxidation in starch. The reduce of starch-protein interaction was thought to be through the dissociation of the branched amylopectin, which playa leading role in protein interaction, with the oxidation of starch.

• 한국지역사회생활과학회지
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• 제17권2호
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• pp.61-68
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• 2006

This Study was conducted to investigate the processing quality of high-amylose content rice(goami) flour for noodle. The potassium and magnesium contents of rice flour were negatively associated with gross score of noodle making mixed with wheat flour. The high-amylose content of rice flour was closed associated with gel consistency negatively and with hardness of rice noodle positively, Setback viscosity of rice flour measured in a rapid visco-analyser(RVA) was significantly affected by amylose content as well as gel consistency. Also the amylose content decreased, the amylogram pasting temperature and the breakdown ratio increased. The low-amylose content rice(Chucheong) flour showed higher values in solubility. Cooking quality and texture were measured, and sensory evaluation was performed with the noodles prepared. Texture measurement showed that the noodles of composite flour containing 40% goami rice flour were superior to those wheat flour alone. Water binding capacity of the composite flour containing 40% goami rice flour was lower than that of 40% chucheong rice flour. In sensory evaluation, chewiness, overall acceptability of noodle with 40% goami ricer was evaluated as the best.

• 한국작물학회지
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• 제38권6호
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• pp.513-523
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• 1993

쌀의 이용성 증진과 쌀 가공적성 육종을 위한 기초자료를 얻고자 쌀의 아밀로스함량 및 호화특성이 크게 다른 벼 24품종에 대한 쌀 배유전분의 구조 및 물성의 차이를 비교 분석한 결과를 요약하면 다음과 같다. 1. 쌀 전분-요-드 정색반응의 최대흡수파장이 찰은 520nm, 메는 560nm～600nm까지로서 이밀로스 함량이 높은 품종일수록 길어지는 경향이 있었고 비슷한 아밀로스함량 수준에서도 품종에 따라 최대흡수파장에 다소 차이가 있었다.2. 쌀 품종별 전본의 글루코오스쇄장분포 비교에 의하면 Fr. I에서 가장 큰 품종간 차이를 나타내었고 다음으로 중간분획(Int. Fr).과 Fr. III/Fr. II율에서 품종간 차이가 크게 나타났으며, 특히 아밀로펙틴의 미세구조를 나타내는 Fr.III/Fr. II율은 찹쌀이 멥쌀보다 높은 경향이었으나 멥쌀간에는 아밀로스함량과는 관계없이 품종간 차이를 나타내었다. 3. 알칼리 붕괴도가 낮은 품종일수록 전분입자의 50% 산 가수분해 소요시간이 길었으며, 호응집성이 경질인 품종과 연질이 품종들 모두에서 50% 산 가수분해 소요시간에 품종간 차이를 나타내었다. 또한 호응집성이 경질인 품종일수록 Fr. III의 분포가 낮고 Fr. I의 분포 및 아밀로스 함량은 높은 경향이었다. 4. 쌀의 전분구조 및 특성과 쌀의 이화학적특성에 따라 주성분분석에 의하여 공시품종들을 6개군으로 분류할 수 있었는데 이는 주로 아밀로스관련 성분과 아밀로펙틴 구조성분에 따라 군집화 되었다.

• International Journal of Concrete Structures and Materials
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• 제8권1호
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• pp.61-68
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• 2014

This paper reports the physical properties and hydration products of slag cement that was prepared by activating ground granulated blast furnace slag with commercial lime and plaster of Paris (POP) as activators. The consistency, setting times and soundness of various mixes of slag-lime-POP is reported. The hydration products and formation of bonds in the paste during setting were studied with the help of SEM, FTIR and XRD tests and the same are correlated to the hydration process. The setting times of the mixes are found to be lower than that of the value prescribed for ordinary Portland cement (OPC). Borax is used as a setting retarder and a borax content of 0.4 % by mass gives setting times that are normally prescribed for OPC. In the early stages of setting C-A-S-H gels are found in this cementing material instead of C-S-H gel, as generally observed in the OPC.