• Journal of Radiation Industry
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• v.2 no.1
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• pp.15-19
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• 2008

In order to develop a water-solubility and biocompatibility, chemically modified chitosan, N,O-carboxymethylchitosan (NOCC), was synthesized and the NOCC hydrogels were prepared by using ${\gamma}-ray$ irradiation instead of chemical reagents. The FT-IR spectroscopy, swelling behavior, gel content and mechanical property such as gel strength of the hydrogel were measured. When the NOCC solution concentration was 15 wt% and the dose of irradiation was less than 50 kGy, the NOCC hydrogels had an excellent hydrophilicity and exhibited a good swelling behavior and mechanical properties.

• Journal of the Korean Ceramic Society
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• v.29 no.5
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• pp.357-366
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• 1992

Residual organics were considered as impurity in Sol-Gel method. The purpose of this study was to find the conditions to contain as much residual organics as possible in silica gel prepared from TEOS(tetraethylortho-silicate) by Sol-Gel method. Residual organics are to be expected to have reduction effect on synthesizing Si3N4 from silica gel. The results of this study are follows: 1) The maximum content of entrapped carbon was 19.8 wt.%(C/SiO2=0.25 wt.ratio) in silica gel synthesized under the conditions 1.5 fold mole water for incomplete hydrolysis, 2.5 fold mole phenol as a solvent and 0.1 fold mole HCl as a catalyst to TEOS. 2) Silica gel with organics entrapped by Sol-Gel method had a positive effect on the formation of Si3N4 compared with commercial silica gel. 3) Sintered body of synthesized $\alpha$-Si3N4 with Y2O3 and Al2O3 as additives at 175$0^{\circ}C$ in N2 atmosphere showed bending strength, 602$\pm$20 MPa and frature toughness 4.45$\pm$0.15 MPa.m1/2.

• Journal of the Korean Ceramic Society
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• v.48 no.5
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• pp.348-353
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• 2011

By gel-casting, the silicon-polymer green bodies were prepared for silicon nitride ceramics, sintered by microwave gas phase reaction. Considering the viscosity and the idle time of slurries, we decided the operational conditions of related processes, and the optimum concentrations of raw materials powders, organic monomers, cross-linker, dispersant, initiator, and catalyst. So we could get the machinable green bodies, having about 50 MPa of bending strength without cracks by selecting drying conditions carefully.

• Macromolecular Research
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• v.12 no.2
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• pp.219-224
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• 2004

In this work, we prepared hydrogels for wound dressing from a mixture of poly(vinyl alcohol) (PVA) and alginate using the $\^$60/Co ${\gamma}$-ray irradiation technique. We examined the physical properties of these hydrogels, including gelation, water absorptivity, and gel strength, to evaluate the applicability of these hydrogels for wound dressings. The biocompatibility of these hydrogels was also evaluated in vitro, in cultures of mouse fibroblasts, and in vivo, by subcutaneous implantation studies in rats. The gel content and strength increased upon increasing the radiation dose and upon decreasing the concentration of alginate. The degree of swelling was inversely proportional to the gel content and strength. The degree of cytotoxicity of the ${\gamma}$-ray-treated hydrogels was ca. 60% compared to the (－) control (serum) after 1 day of incubation. When the incubations were prolonged up to 2 days, the toxicity of all the samples decreased remarkably and reached that of the control. Subcutaneous implantation studies in rats indicated that foreign body reactions occurring around the implanted hydrogels were moderate and became minimal upon increasing the implantation time.

• Journal of Radiation Industry
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• v.4 no.1
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• pp.19-23
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• 2010

Vinyl ester (VE) resins, introduced in the late 1960s, have made large strides in reinforced plastics applications as adhesive and matrix materials on their appropriate mechanical performance characteristics in the glassy state. Generally, VE resins are a group of dimethacrylate resins based on bisphenol A type epoxy resin. They exhibit easy handling properties as well as good resistance to most chemical agents due to their mechanical and thermal properties. In this study, the effects of curing methods of vinyl ester resins on gel contents, flexural strength and dynamic mechanical properties were investigated. Thermal curing (room temperature, $80^{\circ}C$) and electron beam curing were used to crosslink a VE resin/styrene complex (65/35 wt%) with methyl ethyl ketone peroxide (MEKPO) as a catalyst and an 8 wt% cobalt naphthenate in styrene solution as a accelerator. For the samples, gel contents as well as flexural strength and dynamic mechanical properties were characterized and compared by soxhlet apparatus, universal testing machine (UTM) and dynamic mechanical analysis (DMA). As a result, the electron-cured VE resin was confirmed as a better condition than those for gel contents, flexural strength and dynamic mechanical properties, respectively.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.1
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• pp.144-151
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• 2019

Objective: Curdlan has been widely used as a gelling agent in various food systems. This study was performed to evaluate the rheological properties of pork myofibrillar protein (MP) with different levels of curdlan (0.5% to 1.5%) and its application to low-fat model sausages (LFS). Methods: MP mixtures were prepared with 0.5%, 1.0%, and 1.5% of curdlan. Cooking loss (%), gel strength (gf), shear stress (Pa), and scanning electron microscopy were measured. Physicochemical and textural properties of LFS containing different levels of curdlan were measured. Results: The shear stress of MP mixtures increased with increasing levels of curdlan. MP gels with increased levels of curdlan decreased cooking loss and increased gel strength (p<0.05). The MPs with 1.0% and 1.5% of curdlan were observed more compact three-dimensional structure than those with 0.5% curdlan. Increased curdlan level in LFS affected redness ($a^{\star}$) and yellowness ($b^{\star}$) values. Although expressible moisture of LFS did not differ among curdlan levels, LFSs with various levels of curdlan decreased cooking loss as compared to control sausages. Hardness values (2,251 to 2,311 gf) of LFS with 0.5% and 1.0% curdlan was increased and differ from those (1,901 gf) of control sausages. Conclusion: The addition of 1.0% curdlan improved the functional and textural properties of LFS.

• Food Engineering Progress
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• v.21 no.4
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• pp.341-350
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• 2017

The relationship of in vitro starch digestibility and gel strength was investigated at various concentrations (10-30%) of rice cultivars with different amylose contents (27.9, 17.9, and 5.2%). As the rice flour concentration increased, predicted glycemic index decreased, but gel strength increased regardless of amylose contents. Gel strength correlated strongly with amylose content, whereas in vitro starch digestibility was more highly affected by rice flour concentration than by amylose contents. Moreover, the impact of degree of gelatinization on in vitro starch digestibility of high amylose rice was also examined in terms of structural features and rheological properties. The digestion rate of fully gelatinized flour was 1.7 times higher than that of native flour, while the disrupted structure with a different gelatinization degree during starch digestion was visually demonstrated through the X-ray diffraction and molecular distribution analysis. The rice flour changed from an A-type to a V-type pattern and showed difference in crystalline melting. The low molecular weight distribution increased with increasing degree of gelatinization during starch digestion. The apparent viscosity also increased with degree of gelatinization. These results demonstrated that the starch digestibility of rice was more affected by concentration than by amylose content, as well as by the degree of gelatinization due to structural difference.

• Journal of Applied Biological Chemistry
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• v.66
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• pp.90-97
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• 2023

The effect of citric acid on rice starch gelatinization and low-temperature (4 ℃) storage was studied in order to produce rice cake with a lower retrogradation rate. A citric acid solution in the ratio of 0, 0.5, 1.0, and 1.5% (w/w) of the water used during production was utilized. The gelatinization properties, gel strength, thermal properties, and texture analysis were evaluated to determine the retrogradation rate. The result showed that acid hydrolysis occurred in samples treated with citric acid. Thus, increasing citric acid decreased gelatinization temperature (58.63±1.98 to 45.84±1.24 ℃). The moduli of elasticity increased with increasing citric acid concentration, indicating an increased gel strength. Thermal analysis of starch showed that the onset, peak, and conclusion temperatures of retrogradation were increased significantly with the storage period and decreased with citric acid concentration. After 72 h of low-temperature storage (4 ℃), the retrogradation rate was lowest in the rice cake with 1.5% citric acid solution, with an increased ratio of 12.01 to 13.60% compared to the control sample, with a ratio of 12.99 to 43.54%. This shows a high retrogradation rate in the control sample. Additionally, sensory properties and retrogradation ratio suggest that the addition of 1.0% citric acid solution during rice cake production is efficient in retarding the retrogradation without an adverse effect on the rice cake modeling and acceptance.

• Korean Journal of Materials Research
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• v.21 no.9
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• pp.502-508
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• 2011

The goal of the present work was to investigate the development of a geopolymeric ceramic material from a mixture of mine residue, coal fly ash, blast furnace slag, and alkali activator solution by the geopolymer technique. The results showed that the higher compressive strength of geopolymeric ceramic material increased with an increase in active filler (blast furnace slag + coal fly ash) contents and with a reduction of mine residue contents. The geopolymeric ceramic had very high early age strength. The compressive strength of the geopolymeric ceramic depended on the added active filler content. The maximum compressive strength of the geopolymeric ceramic containing 20 wt.% mine residue was 141.2 MPa. The compressive strength of geopolymeric ceramic manufactured by adding mine residue was higher than that of portland cement mortar, which is 60 MPa, when cured for 28 days. SEM observation showed the possibility of having amorphous aluminosilicate gel within geopolymeric ceramic. XRD patterns indicate that the geopolymeric ceramic was composed of amorphous aluminosilicate, calcite, quartz, and muscovite. The Korea Standard Leaching Test (KSLT) was used to determine the leaching potential of the geopolymeric ceramic. The amounts of heavy metals were noticeably reduced after the solidification of mine residue with active filler.

• Preventive Nutrition and Food Science
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• v.1 no.2
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• pp.190-195
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• 1996

Texture-modifying and freeze-thaw stabilizing effects of different wheat gluten and modified starches on surimi based-product were evaluated. The different incorporation manners of wheat gluten and modified wheat starch in surimi gel were also examined to evaluate their effects of textural properties on surimi gel. The addition of wheat gluten reduced the gel strength of surimi, but after freeze-thaw cycle it significantly improved freeze-thaw stability by reducing freexe-thaw expressible moisture and also by preventing rubbery texture development, Gluten-1 incorporated surimi gel showed higher functionality in forming cohesive gel determined by compressive and penetration force as wall as expressible moisture after freeze-thaw cycle. Surimi gel containing modified wheat starch showed better freeze-thaw stability that of modified potato starch. When a preblended mixture of wheat gluten and starch are incorporated into surimi gel, it made gel texture significantly softer as so in high sensory score. The compertition for moisture between gluten and starch is a main reason to show different way of textural modification.