• The Journal of Korean Academy of Prosthodontics
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• v.37 no.6
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• pp.809-818
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• 1999

This study was performed to evaluate the tensile bond strength and modulus of elasticity of three permanent soft denture liners (Molloplast $B^{(R)}$, Ufi Gel $C^{(R)},\;Tokuyama^{(R)}$) before and after thermocycling. And their water sorption were also evaluated. Each soft denture liner was bonded to PMMA denture base resin blocks and the tensile bond strength and modulus of elasticity were measured by using universal testing machine. For the water sorption, weight measured after immersion of sea denture liners in $37{\pm}1^{\circ}C$ water bath for 4 weeks. The results were as follows : 1. Molloplast $B^{(R)}$ had the highest tensile bond strength, while Tokuyama had the lowest tensile bond strength. There was no significant difference between $Tokuyama^{(R)}$ and Molloplast $B^{(R)}$ in the both nonthermocycling and thermocycling. There was significant difference in tensile strength of $Tokuyama^{(R)}$ before and after thermocycling(p<0.05). 2. For the modulus of elasticity, there was no significant difference between Ufi Gel $C^{(R)}\;and\;Tokuyama^{(R)}$ in the both nonthermocycling and thermocycling. There was significant difference in modulus of elasticity of $Tokuyama^{(R)}$ before and after thermocycling(p<0.05). 3 The failure modes of Molloplast $B^{(R)}$ and Ufi Gel $C^{(R)}$ were mainley adhesive type and that of $Tokuyama^{(R)}$ was mainly mixed type in case of nonthermocycling and cohesive type after thermocycling. 4. The water sorption of each soft liners was within ${\pm}2%$ in times (p<0.05) but. there was no significant difference among the soft liners in times.

• Journal of the Korean Wood Science and Technology
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• v.30 no.3
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• pp.1-11
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• 2002

This study was conducted to investigate the effects of reaction pH conditions and hardener types on the reactivity, chemical structure and adhesion performance of UF resins. Three different reaction pH conditions, such as traditional alkaline-acid (7.5 → 4.5), weak acid (4.5), and strong acid (1.0), were used to synthesize UF resins which were cured by adding three different hardeners (ammonium chloride, ammonium citrate, and zinc nitrate) to measure adhesion strength. Fourier transform infrared (FT-IR) and carbon-13 nuclear magnetic resonance (¹³C-NMR) spectroscopies were employed to study chemical structure of the resin prepared under three different reaction pH conditions. Adhesion strength of the resins cured with three different hardeners was determined with lap shear specimens in tension. The gel time of UF resins decreased with an increasing in the amount of both ammonium chloride and ammonium citrate added in the resins. However, the gel time increased for zinc nitrate. Both FT-IR and ¹³C-NMR spectroscopies showed that the strong reaction pH condition produce uronic structures in UF resin, while both alkaline-acid and weak acid conditions produce quite similar chemical species in the resins. The maximum adhesion strength was occurred with the resin prepared under strong acid pH condition. However, this study indicated that the weak acid reaction condition provide a balance between increasing resin reactivity and improving adhesion strength of UF resin. The measurement of formaldehyde emission from the panels bonded with the UF resins prepared is planned for future work.

• Food Science of Animal Resources
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• v.30 no.5
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• pp.746-754
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• 2010

Response surface methodology was adopted to model and optimize the effects of microbial transglutaminase (TG) and calcium alginate (CA) systems of various ratios on the gelation characteristics of porcine myofibrillar protein (MP) at various salt levels. The CA system consisting of sodium alginate (SA), calcium carbonate (CC) and glucono-$\delta$-lactone (GdL) showed no remarkable changes in the salt-soluble fraction, and only minor effects on electrostatic interactions were observed. Increasing CA concentration caused acid-induced hydrophobic interactions in MPs, resulting in increased MP gel strength. The TG system, containing TG and sodium caseinate (SC), induced cold-set MP gelation by formation of covalent bonding. The main advantage of the combined system was a higher cooking yield when the MP gel was heated. These results indicated that 0.7% TG combined with 0.8% CA system can form a viscoelastic MP gel, regardless of salt levels.

• Journal of the Korean Ceramic Society
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• v.36 no.11
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• pp.1189-1197
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• 1999

Low-density silica gel monolith was synthesized at ambient pressure by surface modification with TMCS and sub-sequent heat treatment. The mechanical thermal and optical properties of gel were studied. Compressive strength and modulus of compression of 350$^{\circ}C$-heated gel with the density of 0.24g/cm3 were 250kPa and 0.2MPa respectively. The thermal conductivity of silica gels synthesized at ambient pressure exhibited 0.02 W/m$.$K for the density of 0.24g/cm3 which is similar to that of the gel via supercritical drying and their main thermal transfer mechanism is considered to be solid and radiation conduction at room temperature. Ambient-dried silica gels were transparent blue showing about 60% of transmittance in the wavelength of 1500-2100nm and typical absorption bands of existing bonds under heat treatment at 350$^{\circ}C$. Medium scale monolity(${\Phi}$=50mm) at ambient pressure could be successfully prepared through total 5-month process period.

• Elastomers and Composites
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• v.54 no.3
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• pp.247-251
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• 2019

Two different urethane acrylates (mono-acrylate and di-acrylate) were used to prepare unsaturated polyester-based hybrid gel-coats. The physical properties and surface characteristics of these gel-coats were investigated on the basis of the content and type of urethane acrylate. The set-to-touch time increased and the physical properties (surface hardness and tensile strength) decreased with an increase in the urethane acrylate content. However, the type of urethane acrylate did not affect these parameters. It was found that the optimal urethane acrylate content for the application of unsaturated polyester-based hybrid gel-coats is ~10 wt%.

• The korean journal of orthodontics
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• v.36 no.6
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• pp.451-464
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• 2006

The purpose of this study was to search for an appropriate method of coating $TiO_2$ on orthodontic appliances. $TiO_2$ thin films were deposited on orthodontic wires and brackets using sol-gel, CVD (Chemical Vapor Deposition) and PE-CVD (Plasma Enhanced-CVD) methods. The roughness of $TiO_2$-coated surfaces was investigated via scanning electron microscope (SEM) and adhesive strength of $TiO_2$ thin films was measured by adhesive tape pull test. Methylene blue degradation test was carried out to evaluate the photocatalytic activity of $TiO_2$ and the corrosion resistance of $TiO_2$ thin films against fluoride solution was also analyzed by observing the surfaces of $TiO_2$-coated wires and brackets via SEM after immersion in sodium fluoride solution. Through the comparison of properties and photocatalytic activity of $TiO_2$ thin films according to the coating methods, the following results were obtained. Smoother surfaces of $TiO_2$ thin films were generated by CVD or PE-CVD methods than through the sol-gel method or the control. Adhesive strength of the $TiO_2$ thin films was highest in PE-CVD and gradually became lower in the order of CVD, then the sol-gel method. Photocatalytic activity of $TiO_2$ thin films on methylene blue was the highest in PE-CVD and gradually became lower in the order of CVD, then the sol-gel method. Corrosion resistance of $TiO_2$ thin films against fluoride solution was stronger in CVD and PE-CVD methods than in the sol-gel method. The results of this study suggest that the CVD or PE-CVD methods is more appropriate than the sol-gel method for $TiO_2$ coating on orthodontic wires and brackets.

• Food Science of Animal Resources
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• v.26 no.1
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• pp.20-27
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• 2006

Effects of addition level of sodium chloride (NaCl) on gel properties of surimi-like pork (SLP) were investigated. Porcine semimembranosus muscle was used to manufacture SIP contained 1, 2, 3 and 4% NaCl to measure moisture content, pH, color, gel strength, micro-structure and sensory evaluation. The pH and moisture content of SLP were decreased as increasing of NaCl level. However, the gel strength of SLP was increased with increasing of NaCl level. Values of yellowness and chroma were lower in SLP of 2% and 3% NaCl compared with those of 1% and 4% NaCl. Amorphus protein particles size in micro-structure of SLP was decreased and coagulated as increasing level of NaCl. SLP of 1% NaCl had a structure formed by aggregates of densely packed globular proteins and arranged in clusters, whereas a well-structured matrix with a highly interconnected network of strand was observed in SLP of 4% NaCl. Result suggested that the increasing gel strength with NaCl level might be due to lower moisture content and denser micro-structure of gel.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.340-344
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• 1985

In this study, an effective method for purifying of crude agar was attempted, and at the same time, the effect of crude protein and ash contained in impurified agar on the gel strength of the agar were investigated. In order to reduce the content of protein of crude agar, the agar extract was treated with a protein precipitant such as tricholoroacetic acid(TCA) or perchloric acid(PCA), whereas washing with deionized water was applied to decrease the ash content of agar extract. Among the protein precipitants used in the experiment PCA reduced the crude proteins of crude agar most efficiently; addition of 0.01% PCA resulted in the reduction of crude protein content by 3%, and the gel strength of agar thereby increased from 220g/$cm^{2}$ to 402g/$cm^{2}$. High ash content of crude agar was removed by means of washing treatment and it decreased from 8.1% to 2.7%, leading to the gel strength of 530g/$cm^{2}4$.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.36 no.3
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• pp.198-203
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• 2003

Heat-induced surimi gels were prepared using various concentration of ATC as a additives and calcium agent. Regardless of various concentration of ATC, there were no difference the moisture $(80.4-81.2\%)\;and\;crude\;ash\;(1.4-1.\5%)$ contents. The pH of heat-induced surimi gels were decreased 7.16 to 7.04 depend on increasing ATC concentration. The whiteness, breaking force and gel strength of $0.09\%$surimi gel were improved significantly difference (p<0.05). Sensory evaluation on texture and whiteness were also similar to determination by color and texture meters. In mineral content of heat-induced surimi gel calcium content was increased 26 to 54 mg/100g depend on increasing ATC concentration, while phosphorus content was not change. The optimal concentration of ATC for preparation of high quality heat-induced surimi gel was $0.09\%$. The shelf-life of heat-induced surimi gel did not extend by addition of $0.09\%$ ATC.

• Korean Journal of Food Science and Technology
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• v.24 no.1
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• pp.70-73
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• 1992

Gelatinization behaviour and gel properties of corn starch modified either by hydroxypropylation only or by cross-linking and hydroxypropylation were investigated. Gelatinization temperature of corn starch decreased greatly by hydroxypropylation, but increased slightly by cross-linking with epichlorohydrin. The treatment of both hydroxypropylation and cross-linking lowered the gelatinization temperature, although it was not significantly different from that of hydroxypropylated corn starch. The swelling power of the corn starch was reduced and gel strength was increased by both modifications. The results suggested that the gelatinization behaviour and gel properties of corn starch could be improved by both cross-linking and hydroxypropylation.