• Journal of Food Hygiene and Safety
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• v.5 no.4
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• pp.219-228
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• 1990

Whey proteins in milk were analyzed by polyacrylamide gel electrophoresis and compared with respect to electrophoregrams, densitograms and concentrations of whey proteins in raw and market milk classified according to 3 kinds of pasteurization by low temperature long time. high temperature short time and ultra-high temperature short time. Relative composition of major whey protein constituents such as bovine serum albumin, ${\alpha}\;-\;lactalbumin\;and\;{\beta}-lactoglobulin$ in raw milk were 3.71:11.44:84.85 and not affected by low temperature long time and high temperature short time pasteurization, even though there were the tendencies of some declining in the actual concentrations. But by ultra-high temperature short time pasteurization compositions of whey protein were changed to 0: 64.75: 35 in which reflected the disapprearance of bovine serum albumin and the extensive decrease of ${\beta}-lactoglobulin$. Storage of low temperature pasteurized milk at $5^{\circ}C$ resulted in a slight decrease of ${\alpha}\;-\;lactalbumin\;a\;{\beta}-lactoglobulin$, but storage at $25^{\circ}C$ did not make any changes until3rd days of storage. Most of whey proteins in high temperature short time pasteurized milk were not affected during storage at $5^{\circ}C\;and\;25^{\circ}C$, but bovine serum albumin and ${\alpha}\;-lactalbumin$ diminished in 2-3 days of storage. Whey proteins of milk treated with ultra-high temeperature were not affected during storage at $5^{\circ}C\;and\;25^{\circ}C$ except a slight decrease of ${\alpha}\;-lactalbumin$ in 2nd day of storage at $5^{\circ}C$.

• Journal of Periodontal and Implant Science
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• v.41 no.5
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• pp.227-233
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• 2011

Purpose: The aim of this study was to compare osteoblast behavior on zirconia and titanium under conditions cultured with bone morphogenetic protein-2. Methods: MC3T3-E1 cells were cultured on sandblasted zirconia and sandblasted/etched titanium discs. At 24 hours after seeding MC3T3-E1, the demineralized bone matrix (DBM) gel alone and the DBM gel with bone morphogenetic protein-2 (BMP-2) were added to the culture medium. The surface topography was examined by confocal laser scanning microscopy. Cellular proliferation was measured at 1, 4, and 7 days after gel loading. Alkaline phosphatase activity was measured at 7 days after gel loading. The mRNA expression of ALPase, bone sialoprotein, type I collagen, runt-related transcription factor 2 (Runx-2), osteocalcin, and osterix were evaluated by real-time polymerase chain reaction at 4 days and 7 days. Results: At 1, 4, and 7 days after loading the DBM gel alone and the DBM gel with BMP-2, cellular proliferation on the zirconia and titanium discs was similar and that of the groups cultured with the DBM gel alone and the DBM gel with BMP-2 was not significantly different, except for titanium with BMP-2 gel. ALPase activity was higher in the cells cultured with BMP-2 than in the other groups, but there was no difference between the zirconia and titanium. In ALPase, bone sialoprotein, osteocalcin, Runx-2 and osterix gene expression, that of cells on zirconia or titanium with BMP-2 gel was much more highly increased than titanium without gel at day 7. The gene expression level of cells cultured on zirconia with BMP-2 was higher than that on titanium with BMP-2 at day 7. Conclusions: The data in this study demonstrate that the osteoblastic cell attachment and proliferation of zirconia were comparable to those of titanium. With the stimulation of BMP-2, zirconia has a more pronounced effect on the proliferation and differentiation of the osteoblastic cells compared with titanium.

• Progress in Medical Physics
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• v.27 no.4
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• pp.224-231
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• 2016

The usefulness of Gel Bolus phantom was investigated by comparing the temperature distribution characteristic of the agar phantom produced to investigate the dose distribution characteristic of radiofrequency hyperthermia device with that of the Gel Bolus phantom under conditions similar to those of an agar phantom that can continuously carry out temperature measurement. The temperatures of the agar phantom and the Gel Bolus phantom were raised to $36.5{\pm}3^{\circ}C$ and a temperature sensing was inserted at depths of 5, 10, and 15 cm from the phantom central axis. The temperature increase rate and the coefficient of determination were analyzed while applying output powers of 100 W and 150 W, respectively, at intervals of 1 min for 60 min under conditions where the indoor temperature was in the range $24.5{\sim}27.5^{\circ}C$, humidity was 35~40%, internal cooling temperature of the electrode was $20^{\circ}C$, size of the upper electrode was 250 mm, and the size of the lower electrode was 250 mm. The coefficients of determination of 150 W output power at the depth point of 5 cm from the central axis of the phantom were analyzed to be 0.9946 and 0.9926 in the agar and Gel Bolus phantoms, respectively; moreover, the temperature change equation of the agar and Gel Bolus phantoms with time can be expressed as follows in the state the phantom temperature is raised to $36^{\circ}C:Y(G)$ is equation of Gel Bolus phantoms (in 5 cm depth) applying output power of 150 W. Y(G)=0.157X+36. It can be seen that if the temperature is measured in this case, the Gel Bolus phantom value can be converted to the measured value of the agar phantom. As a result of comparing the temperature distribution characteristics of the agar phantom of a human-body-equivalent material with those of the Gel Bolus phantom that can be continuously used, the usefulness of Gel Bolus phantom was exhibited.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.44 no.3
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• pp.191-196
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• 2011

In this study, we investigated the chemical and enzymatic properties of unmarketable cultured bastard halibut (UCBH) Paralichthys olivaceus harvested at different times (March, May, July, September, November, and January), and we examined the physical properties of surimi gel from UCBH as a potential source of surimi and surimi gel. The moisture and crude protein contents of UCBH harvested in July and January were >78% and <19%, respectively, which is greater than the moisture content in UCBH harvested in May, March, and September, but lower than the crude protein content. Regardless of the month of harvest, the UCBH had a higher crude protein content than Alaska pollock, which is the largest fishery biomass used for surimi and surimi gel, but a lower moisture content. Regardless of the month of harvest, the enzymatic activity in crude extracts of UCBH muscle ranged from 0.31-0.59 U/mg for casein (pH 6.0 and 9.0) and 11.7-12.7 U/mg for LeuPNA. These findings suggest that autolytic enzymes were unaffected by gel formation. Gel strength was highest in the surimi gel prepared from UCBH harvested in September, November, and January; second highest in that prepared from UCBH harvested in March and May; and lowest in that prepared from UCBH harvested in July. Compared to the gel strength of surimi gel from grade SA commercial Alaska pollock surimi, the strength of the surimi gels prepared from UCBH harvested in March, May, September, November, and January were superior, whereas that of the surimi gel prepared from UCBH harvested in July was similar.

• The Transactions of The Korean Institute of Electrical Engineers
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• v.57 no.6
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• pp.1012-1016
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• 2008

[ $TiO_2-V_2O_5$ ] sol was fabricated using sol-gel method and $TiO_2-V_2O_5$ thin films were fabricated using dip-coating method. $V_2O_5$ sol was added 0.01mole, 0.03mole, 0.05mole into $TiO_2$ sol. As a results of crystalline properties, $V_2O_5$ peaks were not found in spite of $V_2O_5$ additive. Thickness of thin films increased $0.1{\sim}0.25{\mu}m$ every a dipping. Capacitance of thin films increased with increasing heat treatment temperature and it increased largest at $700^{\circ}C$. Capacitance of thin films decreased with increasing $V_2O_5$ additive and it increased largest at 0.01mole. Because adsorption time and desorption time of thin films was about 2 minutes 40 seconds and about 3 minutes 40 seconds respectively, adsorption time was faster about 1 minutes than desorption time.

• Polymer(Korea)
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• v.25 no.4
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• pp.528-535
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• 2001

Polyurethane specimens were mainly composed of polyol, MDI, silicone surfactant, and water. The effects of ethylene glycol on the cell size, forming magnification, cream time, gel time, take free time, final free rising height, and reactive temperature were investigated. The cyclopentane was used for PU foam as a physical blowing agent. The components were hand-mixed at about 5000 rpm within 4 seconds at room temperature. The mixtures with various ethylene glycol contents were foamed in the wood mold. When the index of isocyanate was fixed, as the amount of ethylene glycol increased, cell size and thermal conductivity were decreased by about 5.1% and 14%, respectively.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.18 no.4
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• pp.339-351
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• 1985

This study was carried out to investigate the optimal conditions for meat paste production with sardine. To improve the gel forming ability of meat paste, washing time and condition with alkaline solution, setting time and temperature, and heating temperature before pasteurization were controlled, and the influences of the freshness of raw sardine and the mixing ratios of ordinary and dark muscles on the duality of the meat paste product were discussed. The frozen storage showed a predominant effect on keeping freshness of raw sardine at different storage conditions and gel forming ability was maintained for 1 day at ice storage, for 3 days at $-3^{\circ}C$ and for 4 days at frozen condition, but there was no effect on keeping freshness of raw sardine in the storage at $25^{\circ}C$. Gel strength of meat paste product tended to decrease with washing time of raw meat, and in case of washing 3 times the meat appeared excellent in gel strength, but in case of seven and nine times the meat showed lower water holding capacity and decreased organoleptic test score in the quality of meat paste prtoduct. Raw meat washed with alkaline solution showed a desirable effect on gel forming ability compared with that washed with tap water, and in the case of washed with $0.5\%$ sodium bicarbonate solution exhibited the most favorable effect on gel forming. The gel strength of the meat paste product decreased with the increase of mixing ratios of dark muscle in the raw meat. Setting time and temperature for the gel forming ability of meat paste were good at $5^{\circ}C$ for 20 hours and at $20^{\circ}C$ for 2 hours. In the heating temperature of meat paste, heating treatment at $90^{\circ}C$ was desirable for gel forming.

• Bulletin of the Korean Chemical Society
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• v.29 no.7
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• pp.1320-1322
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• 2008

Phosphomolybdic acid supported on silica gel (PMA-$SiO_2$) is an efficient catalyst for the activation of TMSCN for the facile cyanosilylation of various aldehydes. Cyano transfer from TMSCN to aldehyde proceeds smoothly at rt in presence of 0.8 mol % of PMA-$SiO_2$ leading to a range of cyanosilylether in excellent yield (mostly over 93%) within short reaction time (30 min). The catalyst can be recovered and reused several times without loss of activity.

• YAKHAK HOEJI
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• v.25 no.4
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• pp.175-179
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• 1981

Rheological studies on the gelatin hydrogels were carried out by rheometer. In the temperature range of $32^{\circ}~90{\circ}C$, the viscosities of the gelatin hydrogels were measured. In order to observe the formation of gel structure, the stress-relaxation tests of the creep-curves were investigated. The structure of viscoelastic substance could be considered of a three dimensional crosslinked matrix. As the result viscoelastic coefficients were obtained by Maxwell element, which are correspond to the network structure. From the relationship between the stress-relaxation time and temperature, activation energy correspond to breaking the formation of gels was calculated to be 13.91kcal/mole.

• Proceedings of the Korean Institute of Electrical and Electronic Material Engineers Conference
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• 1997.11a
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• pp.377-380
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• 1997

In order to investigate the electrical characteristics due to the curing condition of silicone gel for Power Semiconductor, the V-I characteristics is studied. For experiment, We have made up several samples of different curing temperature and time such as 1[H],2[H] at 150[$^{\circ}C$], 160[$^{\circ}C$], 170[$^{\circ}C$]. As a result of the V-I characteristics, it is confirmed that the properties of specimen cured at 170[$^{\circ}C$], 2[H] is stable.