• 센서학회지
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• 제21권4호
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• pp.311-317
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• 2012

Disposable amperometric screen-printed biosensor strips have been fabricated by a sol-gel encapsulation for the analysis of glucose. The glucose oxidase(GOx) is entrapped in the gel matrix through sol-gel transition of tetraethoxysliane(TEOS). The biosensor is fabricated by GOx containing thin film of TEOS gel on the surface of screen-printed carbon electrode(SPCE). The GOx-containing thin film of TEOS gel offers a one-step modification process on the surface of SPCE. The optimum conditions for glucose determination have been characterized with respect to the applied potential, enzyme loading ratio, and pH. The linear range and detection limit of glucose detection were from 2.0 mM to 16.0 mM and 0.25 mM, respectively.

• 한국세라믹학회지
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• 제45권10호
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• pp.573-578
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• 2008

In the preparation of hydroxyapatite(HAp)/gelatin(GEL) nanocomposite, GEL matrix was modified by the introduction of chondroitin sulfate(ChS) to obtain a strongly organized composite body. The formation reaction of the HAp/GEL-ChS nanocomposite was then investigated via XRD, DT/TGA, FT-IR, TEM and SEM. The organic-inorganic interaction between HAp nanocrystallites and GEL molecules was confirmed from DT/TGA and FT-IR. According to the DT/TGA results, the exothermal temperature zone between 300 and $550^{\circ}C$ showed an additional peak temperature that indicated the decomposition of the combined organics of the GEL and ChS. From the FT-IR analysis, calcium phosphate(Ca-P) was covalently bound with the GEL macromolecules modified by ChS. From TEM and ED, the matrix of the GEL-ChS molecules was mineralized by HAp nanocrystallites and the dense dried nanocomposite body was confirmed from SEM micrographs.

• 대한안전경영과학회:학술대회논문집
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• 대한안전경영과학회 2003년도 추계학술대회
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• pp.351-357
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• 2003

The optimum polymer gel electrolyte composition ratio was 23 : 66 : 11 wt% of P(VdF-co-HFP) : PVP =20 : 3), (PC: EC =44 : 22) and TEABF$_4$. And the optimal thickness of polymer gel electrolyte was 50 ${\mu}{\textrm}{m}$. The electrochemical characteristics result of unit cell were 31.41 Fig of specific capacitance, and 3.21$\times$10$^{-3}$ S/cm of ion conductivity. Ion conductivity of polymer gel electrolytes decreased according to added PVP through impedance analysis, and it was higher in 7 wt%, but electrochemical characteristics of unit cell were better in 3 wt% PVP. And for excellent ion conductivity of polymer gel electrolytes, the use of a thin layer electrolyte(20 $\mu\textrm{m}$) was an effective method, but with unit cell application, the best thickness was 50 $\mu\textrm{m}$. Unit cell showed higher capacitance and more stable electrochemical performance when hot pressed between polymer gel electrolyte and electrode. This results from enhancement of the physical contact between the electrode and the polymer gel electrolyte and good accessibility of the liquid electrolyte to the electrode surface.

• Asian-Australasian Journal of Animal Sciences
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• 제16권2호
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• pp.269-276
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• 2003

We studied the gel properties of porcine collagen with microbial transglutaminase (MTGase) as a catalyst. A creep meter was used to measure the mechanical properties of gel. The results showed samples with high concentration of MTGase gelled faster than those with a low concentration of MTGase. The gel strength increased with incubation time and the peaks of breaking strength for 0.1, 0.2 and 0.5% MTGase were obtained at 40, 20 and 10 min incubation time, respectively. According to SDS-PAGE, the MTGase was successfully created a collagen polymer with an increase in molecular weight, whereas no change in formation was shown without MTGase. The sample with 0.5% MTGase began to polymerize after 10 or 20 min incubation at $50^{\circ}C$, and complete polymerization occurred after 40-60 min incubation. Scanning electron microscopic analysis revealed that the gel of porcine collagen in the presence of MTGase produced an extremely well cross-linked network. The differential scanning calorimetric analysis showed the peak thermal transition of porcine collagen gel was at $36^{\circ}C$, and that with MTGase no peak was detected during heating from 20 to $120^{\circ}C$. The melting point of porcine collagen gel could be controlled by MTGase concentration, incubation temperature and protein concentration. Knowledge of the structural and physicochemical properties of porcine collagen gel catalyzed with MTGase could facilitate their use in food products.

• 한국세라믹학회지
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• 제45권10호
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• pp.644-650
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• 2008

It has been proposed that the Cao-$SiO_2$ binary system can be good basic composition of bioactive glasses and glass-ceramics. In the present study, various kinds of Cao-$SiO_2$ gels were prepared by sol-gel method in order to control the microstructure which are related to their dissolution rate, induction period of apatite formation in body environment. Characterization of the gels were done by wet chemical analysis, SEM observation, FT-IR spectroscopy and XRD. The gelation time decreased with CaO content. However, the volume of all the dried gel decreased to 50% of the wet gels irrespective of increasement of CaO content. All the Cao-$SiO_2$ gels were amorphous and contained a large amount of silanol groups on their surfaces after heat treatment up to $800^{\circ}C$. The interconnected structure of the gel changed to agglomerated spherical powders when Ca content exceed to 20 mol%. Most of the Cao-$SiO_2$ gel showed amorphous when heat-treated up to $900^{\circ}C$. However, quartz and cristobalite was produced when heat-treated at $1000^{\circ}C$ and resultant microstructure of the gel contained microporous structure.

• 한국식품영양학회지
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• 제26권4호
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• pp.638-645
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• 2013

This study was conducted to investigate the effects of persimmon powder on the antioxidant activity and quality characteristics of mung bean starch gel. Mung bean starch gels were prepared with different amounts (0%, 1%, 3%, 5%, 7% and 9%) of persimmon powder. The antioxidant activity was estimated by the DPPH (1,1-diphenyl-2-picrylhydrazyl) free radical scavenging activity and by the total phenolic acid content in the persimmon powder and mung bean starch gel. For analyzing the quality characteristics, syneresis, pH, color, texture profile analysis, and sensory evaluations were measured. The syneresis in the control group was higher than that in the treated group, but the mung bean starch gel prepared with 9% persimmon powder was higher than that of the control group (p<0.001). The pH, b values, total phenolic acid content, and DPPH free radical scavenging activity of mung bean starch gels significantly increased with increasing persimmon powder (p<0.001), while the L values and a values of the mung bean starch gels significantly decreased with increasing persimmon powder (p<0.001). In the texture profile analysis, the mung bean starch gel with 9% persimmon powder showed significantly lower levels of chewiness, gumminess, and cohesiveness (p<0.05). The hardness and springiness of the mung bean starch gel did not show any significant difference. The consumer acceptability score for the mung bean starch gel prepared with 7% persimmon powder ranked significantly higher than that for the other groups in overall preference, appearance, flavor, and color (p<0.05). From these results;we suggest that persimmon powder is a good ingredient for increasing consumer acceptability and the functionality of mung bean starch gel.

• 화약ㆍ발파
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• 제36권2호
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• pp.1-9
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• 2018

폴리머 겔의 발파 효과를 평가하기 위해 AUTODYN을 이용한 단일 발파공 모델 시뮬레이션을 수행하였다. 발파공 내부 에멀젼 폭약과 공벽간의 채움재는 공기와 폴리머 겔을 적용하여 서로 결과를 비교하였으며, 디커플링 지수 1.0인 밀장전과 디커플링 지수 1.25, 1.56에 대해 각각 해석하였다. 폴리머 겔의 발파 효과 평가를 위한 기준은 밀장전 case를 기준으로 하였다. 해석 결과로서 석회석 모델의 파쇄 및 균열 발생에서 공기보다 폴리머 겔 적용의 경우가 높은 파쇄 정도를 나타냈고, 지정 게이지에서의 최고압력 또한 공기의 경우보다 폴리머 겔 적용이 높은 수치를 보였다.

• 한국환경과학회지
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• 제21권2호
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• pp.233-240
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• 2012

In this study, the alkiline water washing condition of mackerel(Scomber japonicus) dark meat was investigated to improve processing conditions of red muscle fish meat paste heating gel. Chemical alkaline water(CWM) and electrolytic alkiline water(EWM, pH 12) were used for washing the mackerel raw meat. Washed meats were minced with 2.5% salt and heated at $90^{\circ}C$/15 min to testing texture profile analysis. Moisture of CWM and EWM was increased with both washing times(p<0.05). Crude lipids and protiens were decreased with washing times. Lightness of chemical alkaline water washed mackerel heated paste gel(CWHPG) was higher than electrolytic alkaline water washed mackerel heated paste gel(EWHPG). Redness and yellowness were more decreased than control meats. Jelly strength of CWHPG and EWHPG was not increased more than 2 times wased meat and was increased with protein decrease. Texture profile analysis, max force1 of CWHPG and EWHPG was higher hardeness than the control meat except gel strains. From these results, it could be suggested that electric alkialine water washing is also effective in advance the red meat paste heating gel process of kamaboko industry.

• 한국미생물·생명공학회지
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• 제33권3호
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• pp.226-230
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• 2005

The microbial community during composting of gargage was analyzed using 16S rDNA PCR - DGCE (denaturing gradient gel electrophoresis). Pseudomonas spp. was found throughout the process, and thermophilic Bacillus spp. was dominated at the thermophilic stage. Six thermophilic bacteria were isolated and identified as B. caldoxylolyticus, B. thermoalkalophilus, and B. thermodenitrificans.

• 미생물학회지
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• 제29권4호
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• pp.221-225
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• 1991

The RNA transcripts produced from in vitro transcription reaction of BTV core were analyzed on agarose-urea gel. Fast migrating abortive RNAs, in addition to full length species of RNA, were observed. Fast migrating RNAs extracted from agarose-urea gel were hybridized to all 10 segments of genomic ds RNA, while solw migrating RNAs extracted from agarose-urea gel were hybridized only to the large and medium size genomic ds RNA. These results indicate that fast migrating RNA transcripts are most likely the products of abortive transcription.