• Korean Journal of Materials Research
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• v.16 no.10
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• pp.599-605
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• 2006

N-(3-triethoxysilylpropyl)-1,4-diaminoanthrquinone-2,3-dicarboximide (TESP-DADI), an organic blue pigment, has been prepared and incorporated into silica solid matrix reacting triethyl orthosilicate (TEOS) via sol-gel method. Morphology and microstructure of resulting hybrid pigment were studied employing SEM and TEM. The micrographs and particle size distributions showed that uniform pigment can be obtained employing TEOS-based sol-gel method forming silica core. Particle size distribution of dispersed pigment in water was examined using the technique of dynamic light scattering. The ensuing pigment dispersion ink was subjected to various physicochemical evaluation such as viscosity, surface tension, inkjet stability, storage stability, and color change as inkjet ink using spectrophotometric, and microscopic techniques.

• Journal of Pharmaceutical Investigation
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• v.30 no.3
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• pp.151-158
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• 2000

Gel and cream containing 5% and 10% ketonic fraction (KF) of Leptospermum scoparium, respectively were formulated. Antimicrobial activity, stability, anti-inflammatory effect, rheological properties, drug release and acute toxicity for these topical efficacy were evaluated. Gel and cream containing neomycin or gentamycin in combination with KF has potent antimicrobial activity. Gel and cream were physically stable and did not show any creaming for 6 months storage. Gel showed plastic flow with yield value and cream showed pseudoplastic flow with hysteresis loop. The gel and cream containing KF showed higher viscosity than control or commercial one. The viscosity increased as the concentration of KF increased. Both 10% gel and cream showed a significant decrease in swelling when applied to the carrageenan- injected paw, suggesting local antiinflammatory activity. Particularly, 10% gel preparation showed similar antiinflammatory activity when compared with commercially available drugs. Percent of drug released and diffusion coefficient were in the order of 5% gel, 10% gel, 5% cream, and 10% cream, respectively. There were no significant changes of body weight in rats percutaneously administered with 10% cream and gel when compared with control. There were no induced acute toxicity when 10% cream or gel was applied to rats. Leptospermum scoparium could be practicaly used in topical preparations.

• Journal of the Korean Society of Food Science and Nutrition
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• v.13 no.2
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• pp.143-148
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• 1984

Frozen sardine meat paste for fish sausage was prepared to obtain the basic data on improving the quality of sardine sausage, and its gel formation ability was compared with meat paste from raw sardine. In addition, its quality stability was studied during frozen storage. For the preparation of frozen sardine meat paste, the addition of 4% of sorbitol and 0.3f of polyphosphate to the fish meat appeared effective to keep the processing suitability and storage stability. Also, the gel formation ability of the frozen sardine meat paste was not inferior to that of raw sardine paste.

• Journal of the Korean Electrochemical Society
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• v.10 no.4
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• pp.252-256
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• 2007

A series of spherical porous carbons were prepared via resorcinol-formaldehyde (RF) sol-gel polymerization in the presence of cationic surfactant (CTAB, cetyltrimethylammonium bromide), wherein the carbon sphere size was controlled by varying the CTAB introduction time after a pre-determined period of addition reaction (termed as "pre-curing"). The sphere size gradually decreases with an increase in the pre-curing time within the range of 30-150 nm. The carbons possess two types of pores; one inside carbon spheres (intra-particle pores) and the other at the interstitial sites made by carbon spheres (inter-particle pores). Of the two, the surface exposed on the former was dominant to determine the electric double-layer capacitor (EDLC) performance of porous carbons. As the intra-particle pores were generated inside RF gel spheres by gasification, the pore diameter was similar for all these carbons, thereby the pore length turned out to be a decisive factor controlling the EDLC performance. The charge-discharge voltage profiles and complex capacitance analysis consistently illustrate that the smaller-sized RF carbons deliver a better rate capability, which must be the direct result of facilitated ion penetration into shorter pores.

• YAKHAK HOEJI
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• v.40 no.4
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• pp.411-417
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• 1996

Epidermal growth factor(EGF), a potential healing agent for wounds and burns, has been formulated to topical gels with the hydrophilic polymers, Carbopol 934P. Physicochemical c haracteristics of the aqueous gels were evaluated by rheological properties and pH changes on storage. The gels were relatively stable at $4^{\circ}C$ and room temperature showing no changes in pH for two weeks, and revealed the rheogram of shear thinning plastic flow with the yield values in the range of 40 to 70dyne/$cm^2$. In vivo healing effects of different gel formulations have been compared with water-soluble and oleaginous ointments in full-thickness wound mouse model. The gel systems resulted in better wound healing effects than the other ointments. Furthermore, liposomal Carbopol gel has been developed by the addition of EGF-containing liposomal suspension into the Carbopol gel. The enhanced wound healing effects have been observed in the liposomal gel system, compared to the other gels and conventional ointments.

• Korean Journal of Food Science and Technology
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• v.28 no.6
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• pp.1052-1058
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• 1996

The effect of varietal differences of rice starches by amylose content and gel consistency on the retrogradation behavior was studied. Setback viscosity of rice flour measured in a Brabender amylograph was significantly affected by amylose content as well as gel consistency. Increase in the rigidity modulus (E) of rice starch gels during storage determined by using texture analyzer indicated that amylose content was an important factor in terms of hardness increase. Kinetics of retrogradation showed that time constant of rice starch gels was influenced by amylose content, but not by gel consistency.

• Composites Research
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• v.32 no.1
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• pp.71-77
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• 2019

In this study, the structural and rheological characterizations of polyacrylonitrile(PAN)/dimethyl sulfoxide(DMSO) solutions for PAN fiber were investigated according to the change of storage times and temperatures. As a result, PAN/DMSO solutions exhibited a very characteristic rheological behavior with variation of temperature. The solutions showed an increase of complex viscosity and a decrease of loss tangent($tan{\delta}$) as temperature was increased over the temperature range of 40 and $70^{\circ}C$ and it could be seen that the viscosity rapidly increased at low frequency. These results indicated that the gel polymer and denser gel structure were formed due to the intermolecular hydrogen bonding of water in the polymer solution depending on the storage time.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Proceedings of the Korean Society of Dyers and Finishers Conference
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• 2009.03a
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• pp.120-121
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• 2009

We prepared polymer-PCM gels such as prepared frozen gel from polypropylene and n-Paraffin for thermal storage and release materials, their basic properties and possible applications especially in latent heat storage. The preparation methods are used to melting method and absorption method respectively. The composition and properties of prepared frozen gels from polypropylene and n-Paraffin were observed by DSC, FT-IR spectra, ARES and Elemental analysis. We can prepare frozen gels in different temperature for latent heat storage materials as controlling composition of phase change material as well as using different incorporating phase change materials. These frozen gels can be used to latent heat storage materials for several applications.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.4
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• pp.865.1-870
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• 1999

This study was carried out to use the shrink discharged during process of smoke meat products. Qualities of sausage were grasped, and investigated storage properties during five weeks. The gel strength of pork sausage were 1,461~1,847g.cm, this of chicken sausage were 865~1,733g.cm. The cooking yield of sausage were 81~ 85% in general, contents of salt were 2.5~2.9%. The L value(lightness) of pork sausage were 44.8~47.2, those of chicken sausage were 43.1~48.0, and the L value of the interior was higher than the surface. The remainder contents of nitrite were 3.1~9.4ppm, the sorbic acid contents of all sausage were 0.8g/kg. The amino acid contents of chicken sausage were higher than those of pork sausage. The pH of sausage not changed uniformly during storage. The TBA value and the VBN contents were a slight tendency to increase during storage. The total plate counts of all sausage maintained 104 less than during storage.