• 조명전기설비학회논문지
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• 제23권2호
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• pp.168-174
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• 2009

본 연구에서는 Poly(VdF-HFP)를 사용한 Gel Polymer 전해질을 제작하여 기존의 액상전해질과 비교하였다. 제작된 젤 고분자 전해질의 성분은 FTIR 분석을 사용하여 화학적 구조를 고찰한 후, 성분조사를 통해 Gel Polymer 전해질임을 확인하였으며, SEM 관측을 통해 Polymer 상태의 Gel 전해질의 구조를 확인하였다. 본 실험에서 제작된 젤 고분자 전해질을 구성하는 DEC와 PC의 최적의 성분비는 5 : 5임을 확인할 수 있었다. 최적조건의 젤 고분자전해질을 이용하여 제작된 염료 태양전지(DSCs)의 효율은 $3{\sim}4[%]$정도의 측정값을 얻었으며, 이상의 결과로부터 기존의 액상 전해질을 대체할 수 있는 준 고체형 염료태양전지의 제작이 가능함이 확인되었다.

• 제어로봇시스템학회논문지
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• 제16권11호
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• pp.1082-1088
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• 2010

In this paper, we propose a new gel-type biomimetic variable-focus lens system. The miniaturization of conventional lens system is limited due to the use of a set of glass lenses for adjusting the focal length. Biologically inspired by the focus adjustment mechanism of the human eye, a gel-type single lens system with variable-focus is presented. The proposed system consists of a gel-type lens, mechanical parts such as body, rotation ring, and winding-type SMA actuator. In addition, the proposed system is designed to operate with a simple and miniaturized mechanical structure using a new attachment and driving mechanism. The focusing performance of the proposed system is verified through a series of experiments and measurements of the shape of the lens using tomography.

• Food Science and Biotechnology
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• 제16권2호
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• pp.183-186
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• 2007

The type of mixed gel network of $\kappa$-carrageenan/agar was determined by applying rheological principles. Apparent Young's modulus of the mixed gels was mathematically analyzed with (a) simply adding the moduli of two component gels, (b) phase-separated type's upper and lower bound models, (c) interpenetrating type's logarithmic model. The experimental data fitted the estimates from the operation (a). Whereas, as for the models (b), the experimental values in the agar-rich region fitted the estimates of the upper bound model, but in the $\kappa$-carrageenan-rich region slightly deviated from those of the lower bound model. It reflected an evidence of a phase-separated type, although it was not typical, that there must be data good-fit in the agar-rich and $\kappa$-carrageenan-rich regions with the upper and lower bound models, respectively. Experimental values disagreed with estimates of the model (c). Gel time was analyzed to evince the phase-separated type. As agar concentrations increased at a fixed amount of $\kappa$-carrageenan, gel time gradually decreased and then sharply increased and decreased again. The pattern of such change in gel time also represented a typical behavior of phase-separated type's mixed gels.

• 한국방사선학회논문지
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• 제17권6호
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• pp.957-964
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• 2023

본 연구는 시중에 판매되고 있는 다양한 성분과 제형의 손 소독제들을 전파 매질로 활용하여 초음파 검사를 진행한 후 획득한 영상을 평가·비교하여 기존의 초음파 젤의 대체 가능성을 확인하고자 하였다. 연구 방법으로는 점도가 낮은 liquid type을 제외한 gel type, cream type, foam type의 제형의 제품들을 선정해 에탄올 62% gel type 1개와 cream type 1개, 벤잘코늄 염화물 0.066% cream type 1개와 foam type 1개를 각각 초음파 매질로 사용하여, 축방향 & 측방향 분해능, 투과심도, probe와 phantom 사이의 공기층 형성유무에 관한 영상 평가를 진행하였다. 그 결과, 축방향 & 측방향 분해능 평가와 투과심도 평가에서 4개 실험군 모두 평가 기준에 적합한 결과가 나왔다. 그러나 foam type의 경우 분해능과 투과심도의 평가 기준에는 적합하지만 영상 평가 시 관찰 중심부를 제외한 양 측면부에서 어두운 음영으로 나타났다. 해당 실험을 통해 foam type을 제외한 나머지 3종의 손 소독제는 초음파 젤을 대체할 수 있을 것으로 사료된다.

• Journal of Advanced Marine Engineering and Technology
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• 제28권4호
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• pp.618-623
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• 2004

This paper has dealt with the heat storage characteristics of gel type micro size latent heat storage material slurry. The heat release operation to the gel type micro size latent heat storage material slurry was carried out using hot air bubbles by direct contact heat exchange. This experiment was carried out using phase change material of n-paraffin so the heat release amount is higher than cold water system. The parameters of this experiment were concentration of latent heat phase change material, height of heat release bath and inlet velocity of hot air. The main results obtained are as follows : (1) The effect of concentration of latent heat phase change material dispersed with water is very affective to the direct contact heat exchange between hot air and gel type micro size latent heat storage material slurry. (2) It is clarified that the most effective concentration of latent heat phase change material dispersed with water exists around 20mass% at this type of direct heat exchange model experiment.

• 한국의류산업학회지
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• 제20권5호
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• pp.569-582
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• 2018

The purpose of this study is to verify the impact protection performance and to evaluate the activity, design, fit, and pad characteristics of the fall impact protection clothing for elderly women. The protective clothing was designed as pants type and underwear type, and an impact protection pad in the form of a tightly connected regular hexagon piece was inserted in the hip and hip joints. The pad was made of two kinds of foam single pad and foam and gel combination pad so that they could be inserted into pants type and underwear type, respectively. The results of the shock absorption performance of the fall impact protective clothing showed that when the impact force of 4601N was applied to the pants type protective clothing, the impact force was reduced by 29% in the foam pad type and 26% in the gel and foam pad type. When the force of 5113N was applied to the underwear type, it decreased by 40% in the foam pad type and by 34% in the gel and foam pad type. As a result of wearing evaluation of subject group, it was found that fit and activity of underwear type was better than that of pants type. Foam pad type was evaluated to be lighter than gel and foam pad type in both the subject and the expert group and the gel and foam pad was evaluated to be more flexible in the expert group.

• Journal of Periodontal and Implant Science
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• 제27권1호
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• pp.79-90
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• 1997

The purpose of this study was to evaluate the substantivity of experimentally developed gel type tetracycline HCl and a mixture of tetracycline-citric acid gel, and compare to those of solution type tetracycline HCl. 11 extracted anterior teeth were subjected to this study. After scaling and root planing teeth were randomly divided into 3 treatments groups : group 1; 3 teeth were irrigated with tetracycline HCl(50mg/ml) solution , group 2; tetracycline gel (5%) was inserted in the periodontal pockets of 3 teeth, group 3; a mixture of tetracycline and citric acid gel was inserted in the pockets of 3 teeth. And 2 teeth treated in 0.9 % sterile saline served as controls. After 5-minute exposure, each tooth immediately extracted and incubated at room temperature for 22 days in tris-buffered saline as a desorption media. The total volume of TBS was removed and replaced with fresh TBS, at 24-h intervals. Removed desorption media transferred to a sterile vial and stored at -70 oC. This procedure was repeated every 24 h throughout the 22-day desorption period. Using Porphyromonas gingivalis as an indicator organism, a microtiter assay was used to evaluate antimicrobial activity desorbed from the teeth. 1. 50mg/ml tetracycline HCl solution exhibited the longest antimicrobial activity. Compared to saline treated group, it showed significant difference on the day 1 and day 2 desorption period. 2. The ODs of 5% tetracycline gel and a mixture of tetracycline-citric acid gel were significantly different during the first 24 hour only. 3. There was no statistically significant difference after the day 3 between the groups.(p<0.05). Despite our expectation a mixture of tetracycline-citric acid gel did not show longer antimicrobial activities than those of tetracycline gel, and the solution type exhibited the longest activities. Because the gel type agents may stay in the subgingival environment longer than the solution, if the teeth were not extracted immediately after the delivery of the agent, the result could be different. hus this result suggests the possibilities of practical use of these kind of gel type agents.

• 한국작물학회지
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• 제38권1호
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• pp.38-45
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• 1993

Gel consistancy의 재배환경에 따른 변이정도를 밝히기 위하여 국내 재배품종과 육성 중인 계통을 1988년부터 1992년 걸쳐 재배시기를 달리하거나 질소비료수준을 달리하여 재배, 수확한 뒤 gel consistency를 조사하였다. 1. 품종간 gel consistency의 변이정도는 상당히 켰고 공시 품종수의 85%정도가 60-100mm의 gel길이 를 보여 soft에 속하였다. 2. 자포니카 품종의 gel길이 평균치가 통일형 품종의 평균치보다 켰으며 공시한 찰벼 품종의 gel 길이는 모두 최대 값인 100mm에 가까왔다. 3. 연차변이가 작게 나타나는 품종과 크게 나타나는 품종들이 있으나 이것이 품종간 차이를 크게 뒤 바꾸지는 않았다. 4. Gel길이가 아주 길거나 아주 짧은 품종은 파종기에 따른 변이가 거의 없었으나 일부 인디카형품종은 파종기가 늦어 질수록 gel길이가 다소 짧아졌다. 5. 재배품종과 육성중인 계통의 gel consistency 는 질소시비량 따른 큰 변이를 보이지 않았으나 일부 품종은 질소시비량이 많아질수록 gel 길이가 다소 짧아졌다.

• 미생물학회지
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• 제20권4호
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• pp.183-188
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• 1982

Clostidium botulinum type B가 생성하는 독소를 정제할 수 있는 방법을 연구하였다. 정제과정은 독소를 ammonium sulfate로 배양액에서 침전시켜 추출한후 Polymin P를 처리하여 핵산 및 기타 단백질을 최대한 제거한 후 Sephaex G-I00에서 gel fiItration을 시키고 DEAE-Sephadex로 이온교환 크로마토그래피를 시켰다. 이러한 과정으로 정제된 독소의 회수율은 17%였으며 SDS-polyacrylamide gel electrophoresis 결과 하나의 선을 나타내 동질성을 증명하였다. 정제된 독소의 분자량은 163,000이였으며 $\beta$-mercaptoethanol을 사용하여 환원시킨 결과 분자량 106,000과 56,000의 하위 단위체로 분리되었다.

• Asian-Australasian Journal of Animal Sciences
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• 제32권8호
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• pp.1195-1204
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• 2019

Objective: The purpose of this study was to investigate whether addition of konjac gel with three different vegetable powders can increase quality of low-fat frankfurter-type sausage. Methods: Low-fat frankfurter-type sausages were manufactured with formulations containing konjac gel and three vegetable powders (aloe vera, cactus pear, or wheat sprout) as pork fat replacers. The formulations of frankfurters were as follows: NF (normal-fat; 20% pork fat), LF (low-fat; 10% pork fat), KG (low-fat; 10% pork fat+10% konjac gel), and konjac gel with three vegetable powders (KV), such as KV-AV (10% pork fat+10% konjac gel with aloe vera), KV-CP (10% pork fat+10% konjac gel with cactus pear), and KV-WS (10% pork fat+10% konjac gel with wheat sprout). Proximate analysis, pH value, color evaluation, cooking loss, water-holding capacity, emulsion stability, apparent viscosity, texture profile analysis, and sensory evaluation were determined. Results: The konjac gel containing groups showed lower fat content (p<0.05) and higher moisture content than NF group (p<0.05). The pH value of frankfurters was decreased in three KV groups (p<0.05). The three KV groups had increased dark color (p<0.05) compared with KG, and KV-CP had the highest redness (p<0.05). The water-holding capacity and emulsion stability were higher in the three KV groups than KG and LF (p<0.05). Cooking loss was generally decreased in the three KV groups, compared with KG (p<0.05). The apparent viscosity of KV groups was similar with NF group and overall texture properties were improved in KV-CP. In the sensory evaluation, the highest overall acceptability was found in KV-CP groups (p<0.05). Conclusion: The four fat replacers improved physicochemical properties of low-fat frankfurters. Particularly, konjac gel with cactus pear powder seems more acceptable as a pork fat replacer.