• KSCE Journal of Civil and Environmental Engineering Research
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• v.11 no.4
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• pp.189-200
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• 1991

The purpose of this study is to examine the cut-off effect in aquifer by chemical grouting. Moreover, injection tests using specially prepared injection equipment of 1.5 shot system which hydrauric condition can be controlled are attempted to investigate the cut-off effect by confirming the gelling condition of samples according to the variation of flow velosity. And the permeability is measured according to changing of time by falling head test in order to consider the durability of grouts. Therefore to increase the cut-off effect in groundwater flow, shortening the gel-time according to the increasement of flow velocity, increasing the concentration and quantity of grouts(grouting ratio) according to the increasement of that, and as another direct method, contracting the distance between grouting holes or enlarging the grouting line should be done. These coefficients should be designed by data based on injection test in laboratory and field.

• Fisheries and Aquatic Sciences
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• v.13 no.1
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• pp.1-11
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• 2010

The study was performed to optimize the processing conditions (alkali concentration, extraction time, and temperature) for rockfish skin gelatin based on yield using response surface methodology and comparison of the physicochemical properties with those of rockfish skin gelatin pretreated and extracted under ordinary conditions (alkali treatment concentration: 1.0 M; extraction time: 2 hr; extraction temperature: $60^{\circ}C$). Predicted maximum gelatin yield of 19.1% and gelatin content of 87.8% were obtained by extraction at $106.6^{\circ}C$ for 69.0 min after pretreatment with 1.1 M calcium hydroxide. Yield of gelatin extracted under high temperature/high pressure (G-HT/HP) was 54% higher than that extracted under ordinary temperature/time (G-OT/T). However, G-HT/HP was inferior in gel strength and gelling point to (G-OT/T), but comparable in transmission. Based on the physicochemical properties, G-HT/HP was unsuitable for use in products requiring higher physical properties, but could be useful for health-functional foods.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.1
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• pp.83-91
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• 2017

This study made jelly by adding Sansuyu (Corni Fructus) puree and examined the types and contents of gelling agents as well as the physicochemical characteristics of jelly depending on heating time. Water content of Sansuyu puree was 89.39%, pH was 2.92, sugar content was $10.28^{\circ}Brix$, and total polyphenol content was 1,791.71 mg GAE/100 g. As the added amount of Sansuyu puree increased, pH decreased slightly from 3.04 to 2.97, and yield stress decreased greatly. As heating time increased, red color was unstable and changed to yellow. When heated more than 5 min, jelly was not formed. The level of preference for jelly consisting of 10% Sansuyu puree, 1.5% agar, and 1.0% carrageenan was the highest at 5.15. Using pulp of Sansuyu, it will be possible to make jelly consisting of various bioactive substances.

• Culinary science and hospitality research
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• v.15 no.4
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• pp.99-114
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• 2009

This study examined the optimal cooking condition for surimi-like material (SLM) derived from porcine semimembranosus (SM) muscle and the effects of the various cooking temperatures and the cooking time on the gel properties. The most noticeable change that occurred during the preparation of the SLM from the SM was the reduction in the fat content (about 1%) during the washing procedures. The hardness and gel strength value were increased significantly as the cooking temperature was increased by $75^{\circ}C$ for 20 min (p<0.05). The SLMG cooked above $75^{\circ}C$ had a significantly higher WHC than the SLMG cooked below $75^{\circ}C$ (p<0.05). The gelling property of SLMG was effected for different conditions of cooking time and temperatures by the result of SDS-PAGE. After 20 min cooking, some enzyme bands including phosphorylase disappeared. The loss of these bands (about 46 kDa and 60 kDa) was observed after 20 min of cooking time. The photographs of microscopy showed that the filaments of myofibrils did not disappear after a cooking time of 15 min, and that the gaps between the fibers or filament were close. A significant change in the fibers and filaments occurred from 30 min to 35 min of cooking time, and the gradual coagulation of the structure of the SLM was observed with cooking time increased. These results suggest that a desirable surimi gel could be obtained from pork by cooking at $75^{\circ}C$ for 25 min.

• The Korean Journal of Food And Nutrition
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• v.13 no.4
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• pp.307-311
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• 2000

Sauces are various combination of ingredients mixed together, usually cooked, and in some stage of liquidity. Sauces are used to enhance the flavor of food dishes and to hold ingredients together while a food dish is being cooked. A cooked sauce is combination of a fat, thickener, and liquid. The degree of thickness of the sauce will vary with the proportions of the ingredients. the gelling characteristics of the thickener, and the length of the cooking time. The purpose of this study was to investigate the sensory properties and viscosity of a medium Bechamel sauce differing from cooking methods and ratio of raw materials. Objective evaluation was done by viscometer and line spread chart. Sensory evaluation was done by a panel of 8 judges majoring in food and nutrition. Viscosity of Bechamel sauce was decreased by increasing the amount of milk. Spreadability was increased by increasing the amount of milk, Vice versa. As a result of the sensory evaluation for Bechamel sauce made with various levels of milk, Bechamel sauce having mixture ratio of 1 butter, 1 flour, and 17 milk was the most preferable. Sauteing onion with butter was the most desirable method.

• Journal of the Korean Applied Science and Technology
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• v.19 no.1
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• pp.10-18
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• 2002

In this study, it should be mentioned that Lipid-LCG can be prepared with the main compound of hydrogenated lecithin in oil-in water emulsion. The results of its physical property and stability are as follows. First, the best suitable compositions of Lipid-LCG are made from 4.0wt% of the hydrogenated lecithin, 4.0wt% of cetostearyl alcohol as emulsifier and gelling agent, 3.0wt% of butylene glycol and 2.0wt% glycerin as moisturizers, 3.0wt% of cyclomethicone, 3.0wt% of isononyl-isononanoate, 3.0wt% of capric/caprylic triglycerides, 3.0wt% of macadamia oil as emollients. Second, As the optimum conditions to form Lipid-LCG, which figured out 6.0 ${\pm}$ 1.0 for pH level, 32kg/mm, min for hardness to make a .essence to be formed the ternary phase of liquid crystal(multi-lamellar type). Third, as the analytical result of this system, it obtained that particle size is $1{\sim}8{\mu}m$ level, and is certified with it at 400 and 1,000 magnifications by microscope. The stability of Lipid-LCG is very stable on condition of a low temperature ($4^{\circ}C$), a room temperature ($25^{\circ}C$) and a high temperature ($40^{\circ}C$), which is not to be split in for a long time(for 3-month). We produced our own moisturizing essence, which has a good affinity to skin by means of this system.

• Applied Biological Chemistry
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• v.38 no.2
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• pp.147-150
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• 1995

Effects of gelation conditions on physical properties of dover sole skin gelatin prepared by fractional precipitation with ethanol were investigated. The physical properties such as gel strength, melting point and gelling point of both ethanol treated and non-ethanoltreated gelatins were improved as concentration of gelatin was increased. The physical property of 10% ethanol treated gelatin sol reached maximum at pH 6.0, whereas non-treated one showed maximum at pH 5.0. Both ethanol treated and non-treated gelatin gel showed the higher gel strength and melting point at lower temperatures and longer period of time. Generally, the physical properties of ethanol treated gelatin gel was better than those of non-ethanol treated gel.

• Journal of the Korean Home Economics Association
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• v.42 no.9
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• pp.1-18
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• 2004

Most of the Korean diaspora who lived in Yunhaeju moved to Central Asia in 1937 following the policy of deportation of Russia. Uzbekistan is the representative place for Korean diaspora to have settled down in Central Asia at that time and mort Korean diaspora in Central Asia are living in Uzbekistan now. Korean diaspora have maintained a traditional way of living for 140 years without a deep relationship with Korea. This study examined the dwellings of the Korean diaspora of Uzbekistan in Central Asia by visiting their houses and conducting interviews. Results of the research were as following: 1) The houses of the Korean diaspora in Uzbekistan in early times consisted of 2-3 bedrooms with Gudle. Gudle is the most traditional element of the Korean diaspora's house and it has been used as a place for gathering family members. 2) Korean diaspora's houses in Uzbekistan were built according to Russian and Uzbek style but most of the Korean diaspora's have a mixed style with traditional Korean elements of living.3) The changing process of planning and building codes of apartments in Uzbekistan is similar to that in other CIS nations and all of Russia. 4) Korean's food style is a mixture of Korean, Russian and Central Asian foods. Kimchi and Jang (bean paste) are essential for most Koreans and most Koreans are making these at home. 5) Most Koreans have maintained a good relationship with the Uzbek people and Koreans are very active in gelling along well with all. This enables them to exchange their culture eventually in various parts. This study could be the first step to supply basic information for the study of the Korean diaspora in Uzbekistan. Deeper research over a wider range is needed in Russia.

• KSBB Journal
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• v.20 no.1 s.90
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• pp.46-49
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• 2005

Curdlan, a natural $\beta-1,3-glucan,$ has been studied as drug carrier due to its unique properties including its thermal gelling characters. In this study, curdlan was chemically acetylated for pH-sensitive drug delivery. Curdlan acetate microspheres(CAMs) were prepared by the solvent evaporation method. The size of the CAMs was below $200{\mu}m.$ The drug loading efficiency of microspheres was approximately $58.44\%$. In the swelling test, the CAMs showed pH-sensitive behavior. The swelling capacity of microspheres at pH 7.4 was much greater than at pH 1.4. Also, release rate of indomethacin(IND) at pH 7.4 from the CAMs was faster than that at pH 1.4. Therefore the CAMs have potential for the controlled release of IND over an extended period of time.

• Journal of Conservation Science
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• v.34 no.6
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• pp.569-580
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• 2018

The possibility of applying poulticing was studied for removing Paraloid B72, a resin used for fixing an earthen mural painting. Five types of poultices were selected from clay and gel types, and acetone, ethanol, and methyl ethyl ketone(MEK) were used as mixed solvents. The possibility of mixing between the poultice and solvent was investigated, and then the spreadability, fluidity, acidity, drying properties, and solubility of the poultices were examined to confirm the characteristics. A poultice agent, which is suitable for applying to a mural painting, was selected and applied to a painting layer sample coated with Paraloid B72. As a result, all painting layers were good condition at under 50% of the solvent. The removal efficiency of Paraloid B72 was more effective when most of the solvents were used at 50%, rather than at 25%. However, it is difficult to mix 50% of MEK and ethanol with the gel-type poultices. When used at 25%, the removal performance was poorer than that at 50%, but the mixing with all the poultices was successful. In addition, the adsorption and removal power of the gel-type poultice were better than those of the clay-type, but the latter was expected to be more suitable in short-time cases due to its high drying speed. The results of this study show that the dissolution performance varies depending on the poultices and solvents. Hence, the poultice and solvent should be selectively applied, considering the fixative of the mural to be removed.