• Archives of Pharmacal Research
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• v.29 no.12
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• pp.1171-1178
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• 2006

This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0%(w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.

• Journal of Conservation Science
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• v.37 no.4
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• pp.370-379
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• 2021

In the past, PVAc [poly(vinyl acetate)] was used as a fixative for the conservation of the murals in the murals of the Payathonzu temple located in Bagan, Myanmar. In this study, attention was paid to gel cleaning as a method for stably removing such PVAc fixatives. Based on the recent research trend related to the cleaning of murals in Bagan ruins, 3 types of gelling agents (Nevek^®, Laponite^®RD, Carbopol^®980) and 2 types of organic solvents (Acetone, Dimethyl carbonate) were selected. Six types of gel cleaners were prepared by mixing gelling agents and organic solvents, and the properties and fixative removability of these cleaners were compared. As a result of confirming the properties of the prepared gel cleaners, the pH of the cleaners was all in the weak acidic to weakly alkaline range, which was a stable condition for mural application. Also, there was no difference in the viscosity of the cleaners depending on the type of solvent, but there was a difference depending on the type of gelling agent used. Regarding the weight loss ratio of PVAc, which is an indicator of removability, the exposure conditions of the gel cleaners, the boiling point of the solvent used, and the viscosity of the gelling agent acted as factors affecting. As a result of comparing the removability of gel cleaners, it was confirmed that the solvent's fixative solubility, the volatility of the solvent itself, and the solvent release control properties of the gelling agent had a great effect on the removability of the gel cleaners. In Part 2, the stability and the running applicability of the gel cleaners will be investigated by making mockup samples reflecting the properties of the materials and techniques used to produce the mural paintings in the Payathonzu Temple.

• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.299-304
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• 2014

The objective of this study was to elucidate the physicochemical characteristics of gelatin extracted from jellyfish Rhopilema hispidum. We investigated the proximate composition, amino acids, gel strength, gelling/melting points, dynamic viscoelastic properties, and viscosity of jellyfish gelatin. Jellyfish gelatin contained 12.2% moisture, 1.5% lipid, 2.1% ash, and 84.8% protein. Glycine, hydroxyproline, proline, and alanine were the predominant amino acids. The gelatin showed a gel strength of 31.2 kPa, a gelling point of $18.0^{\circ}C$, and melting point of $22.3^{\circ}C$. The gelatin was composed of ${\alpha}_1$-chain, ${\alpha}_2$-chain, ${\beta}$-chain, and ${\gamma}$-chain. During cooling and heating process, jellyfish gelatin showed lower elastic modulus (G') and loss modulus (G") values than mammalian gelatin. Jellyfish gelatin did not show superior rheological properties to mammalian gelatin, like other fish gelatin; however, it can be used in various food and cosmetic products not requiring high gel strength.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.483-486
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• 1995

With a view to increase utility of ethanol fractionated fish skin gelatin as a food source, the effect of gelation condition on physical properties of the gelatin was investigated. The physical properties of gelatins treated with or without ethanol were improved with a concentration of gelatin increased. The properties such as gel strength, melting point and gelling point of 10% gelatin sol or gel were reached to maximum at pH 6.0 in ethanol treated gelatin and pH 5.0 in non treated one, respectively. Gel strength and melting point of both gelatin gels chilled for long time at low temperature were superior to those of both gelatin gels chilled for short time at high temperature. Gel strength, melting point and gelling point of ethanol treated gelatin gel or sol prepared under optimized gelation conditioning were superior to those of non treated one.

• Proceedings of the KIEE Conference
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• 1988.07a
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• pp.761-762
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• 1988

This paper is to investigate dielectric properties, dielectric breakdown strength, varing of interior organization and gelling point temperature as parameter of post-cure conditions of thermo-setting epoxy resin.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.234-240
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• 1997

Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy($\Delta$H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and $\Delta$H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.

• Proceedings of the Korean Society of Soil and Groundwater Environment Conference
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• 2001.04a
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• pp.66-69
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• 2001

A subsurface containment system which is constructed by pumping a gelling liquid (Colloidal Silica) into the unsaturated medium is investigated by developing a mathematical model and conducting numerical simulations. The proposed model is verified by comparing experimentally and numerically determined hydraulic conductivities of gel-treated soil columns at different Colloidal Silica (CS) injection volumes. The numerical experiments indicate that an impermeable gel layer is formed within the time period twice the gel-point. At the Same normalized time, the CS solutions with lower NaCl concentrations result ill further migration and poor Performance in plugging the pore space.

• Proceedings of the KIEE Conference
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• 1988.07a
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• pp.810-812
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• 1988

This paper is to investigate dielectric properties and new fabrication method of Glass-Cloth/Epoxy composite materials. According to the results of this paper, gelling point temperature is affected significantly on the ambient temperature. And Tan${\delta}$ characteristics of Glass-Colth/Epoxy composite materials is also affected significantly on the state of interior void of glass cloth and interface coupling between epoxy resin and glass cloth.

• The Transactions of the Korean Institute of Electrical Engineers
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• v.38 no.4
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• pp.292-297
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• 1989

To achieve fiber/resin reinforced composites with high quality (void-free, uniform compaction), a basic understanding of the principal factors related to a thermal cycle to cure the matrix and a pressure to compact the system is necessary. In this paper, some dielectric and mechanical properties of glass cloth reinforced epoxy composites are measured as a function of fabrication conditions, where the time that the pressure is applied to the sample during the cure process is controlled. Both the tensile strength and frequency characteristics of the sample are improved significantly when the pressure is applied at the start point of gelling.

• Applied Biological Chemistry
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• v.38 no.4
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• pp.330-333
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• 1995

Effects of additives on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated to obtain basic data for utilizing as food protein source. Physical properties such as gel strength, melting point, gelling point and viscosity of both ethanol- and non-treated gelatins were improved as ferric ion, sugar and ethanol were added to gelatin sol, but were deteriorated as sodium hydroxide and acids were added. Insignificant difference in effects of physical properties on additives such as ferric ion, sodium chloride, sugar, acids and ethanol between ethanol- and non-treated gelatins were not observed.