• 폴리머
• /
• 제24권6호
• /
• pp.787-793
• /
• 2000

분자량과 methylacrylate 함량이 다른 아크릴로니트릴 공중합체의 dimethylformamide (DMF) 농후용액의 겔화 거동 및 임계 겔농도 (c＊)를 조사하였다. 중합체 종류에 관계없이 저온에서 장시간 방치할 경우 방치시간에 따라 점도가 급격히 증가하여 겔화가 진행됨을 알았으며, 중합체의 분자량이 클수록, 방치온도가 낮을수록 그리고 공중합체 중 아크릴로니트릴 성분비가 증가할수록 겔화 진행속도가 증가하였고, 임계 겔농도는 감소하였다. 동적 점탄성 실험에서 겔 용액으로부터 얻은 필름은 진 용액으로부터 얻은 필름과 달리 두 개의 유리전이 영역을 나타내었다. 이러한 결과는 겔화과정에서 atactic 중합체중 입체 규칙적인 block들간의 쌍극자-쌍극자 상호작용에 의한 ordered junction zone의 존재를 강하게 시사하였다.

• E2M - 전기 전자와 첨단 소재
• /
• 제7권6호
• /
• pp.496-503
• /
• 1994

In recent years Sol-Gel processing provides an interesting alternative method for the fabrication of ferroelectric thin layers and powder. PZT powder was prepared from an alkoxide-based solution by a Sol-Gel method. Gelation of synthesized complex solutions, microstructure, thermal analysis and crystallization behaviors of the calcined powder were studied in accordance with a water content and a catalyst. Especially gelation and crystallization behavior were analysed with the change of pH. The gelation time decreased as the pH of the mixed solution increased. For PZT powder with 650.deg. C heat treatment, 100% perovskite phase was formed by using either acidic or basic catalyst. By using either acidic or basic catalyst, we were able to get very fine powders of uniform shape with an average particle size of 0.8-1.mu.m.

• 대한치과보철학회지
• /
• 제40권3호
• /
• pp.269-274
• /
• 2002

statement of problem The viscoelastic property is the most important and peculiar characteristics of soft liners. But the authorized standard is not certainly established than other dental materials. purpose of study This study is aimed to compare the initial flow of gelation of the modified soft liner with 4-META with that of PMMA soft liners using dynamic method and evaluate the clinical acceptance of the trial materials. materials and method This study consists of 3 groups with the given % of 4-META powder in the Coe soft liquid; 0%, 5%, 10% Each group was tested for 10 times to record the change of G′values during 3 hours. the gelation time was recorded by the oscillating rheometer with parallel plate with 1 rad/sec. results As the results of this study, the gelation time of modified soft liner was elongated by 5 to 6 minutes. conclusion The mean gelation time of modified soft liner could be within the range of clinically acceptable.

• 한국가구학회지
• /
• 제10권1호
• /
• pp.43-49
• /
• 1999

The pH and buffering potential for water extract of seven hardwoods and three softwoods were determined. The pH values ranged from 3.81 to 5.51 for hardwoods and 4.08 to 5.49 for softwoods. The gelation time for a urea-formaldehyde resin for each woods was determined and found to be a range of one minute thirty seven seconds to two minutes thirty nine seconds. Results shows that gelation time of a urea-formaldehyde resin was directly correlated to the pH and inversely correlated with acid buffering potential for seven hardwoods and three softwoods aqueous extracts

• Food Science and Biotechnology
• /
• 제14권1호
• /
• pp.11-15
• /
• 2005

Dynamic shear moduli of isolated soy protein solutions upon heating were measured to monitor gelation. Onsets of gelation coincide with onset temperatures of denaturation in glycinin and ${\beta}$-conglycinin solutions, whereas in isolated soy proteins, onset of gelation was above denaturation temperature of ${\beta}$-conglycinin with storage modulus increasing in two steps. The first increase in storage modulus of isolated soy proteins occurred at about $78.5^{\circ}C$, while the second increase started at about $93^{\circ}C$. Gel properties of soy protein gels having different proportions of glycinin and ${\beta}$-conglycinin were measured by compression-decompression test. ${\beta}$-conglycinin was responsible for gel elasticity. Glycinin significantly increased hardness, toughness, and fracturability of gels at high heating temperature near $100^{\circ}C$. Results reveal texture of soy protein gels can be controlled by regulating ratio of glycinin to ${\beta}$-conglycinin and heating temperature.

• 한국안전학회지
• /
• 제18권3호
• /
• pp.94-100
• /
• 2003

Gel-like compounds containing flammable solvents were prepared to use fur cleaning agents in field of innovative industries and general purposes. And experiments were conducted to improve the defects of liquified flammable solvents from the view point of safety and health hazards. Flammable solvents used in this study were several single component flammable solvents(turpentine oil, N-methyl-2-pyrrolidone(NMP), d-limonene) and multi component flammable solvent(gasoline and ethanol). For gelation of flammable solvents, commercially Known as Aerosil(equation omitted) 200 fumed silica and triethanolamine(TEA) were used as gelation agent dispersant. The analyses on properties of gel-like compounds was studied by gelation and viscosity test pH test, volatility test and differential scanning calorimetry(DSC) measurement. The experimental results indicate that gel-like compounds containing flammable solvents have pH stability, high viscosity, volatile organic compounds(VOC) control by the decrease of volatility and odor component generation, fluidity control etc. From the experimental values, it can be predicted that the safety in the working place is improved by manufacturing flammable solvents into gel-like compounds.

• Bulletin of the Korean Chemical Society
• /
• 제14권1호
• /
• pp.34-34
• /
• 1993

The gelation phenomena of N-methylolated PAAm (M-PAAm) in aqueous media was studied. The critical gelation concentration (CGC) was very close to the calculated $C^*$ of the scaling theory. But the CGC of lower MW M-PAAm deviated from $C^*$ due to contamination of small molecules. We propose that the CGC is the close packing configuration of polymer molecules in solution. The experimental results of the gelation of M-PAAm/PAAm mixture proved that the close packing configuration is essential to make a gel. We calculated the minimum quantity of M-PAAm to make M-PAAm/PAAm mixture a gel by using the close packing configuration. We used a lattice model.

• 한국축산식품학회지
• /
• 제20권1호
• /
• pp.8-14
• /
• 2000

In order to examine physicochemical gelation behavior of ultra high temperature(UHT) pasteurized milk during storage at 4$^{\circ}C$ and 25$^{\circ}C$, pH, electrophoresis, alcohol test, sialic acid contents and free amino groups contents were biweekly determined. The pH of UHT pasteurized milk decreased with increasing storage time. Gelation of the UHT milk occured faster at 25$^{\circ}C$ than at 4$^{\circ}C$ with larger decreasing rate of pH. The alcohol test showed positive results at lower pH than 6.5, which could indicate the casein instability and beginning of gelation. The electrophoretic patterns showed a decrease in the concentrations of all caseins. Degradation of k-casein was faster in all cases, while $\alpha$-casein and $\beta$-casein were also extensively degraded later. The sialic acid contents of the samples increased gradually during storage, and the increasing rate was higher before gel formation. The free amino groups of the samples increased gradually during storage. The increasing rate of free amino groups was faster at 25$^{\circ}C$ than at 4$^{\circ}C$. The samples stored at 25$^{\circ}C$ gelled earlier than those stored at 25$^{\circ}C$, with corresponding increase of free amino groups. The residual proteolytic enzymes, which survived during the UHT heat treatments and were reactivated during storage, could be responsible for UHT pasteurized milk gelation during storage. It is assumed that proteolytic degradation of caseins followed by aggregation would be attributable to complicated reaction mechanism.

• 폴리머
• /
• 제24권6호
• /
• pp.744-750
• /
• 2000

PU계 유겔화제를 제조하기 위하여 soft segment로서 친유성을 갖는 polyether계 polyol인 PPG와 PTMG를 사용하고 hard segment로는 TDI를 사용하였다. PPG와 PTMG의 평균 분자량을 각각 1000, 2000, 3000으로 변화시키며 실험한 결과, PPG의 경우 분자량이 증가할수록 유겔화율은 290%에서 130%로 감소하였으며, PTMG의 경우 분자량이 증가할수록 310%에서 250%로 감소하였다. 친수성인 EG를 투입한 경우에 유겔화율은 EG를 첨가하지 않은 경우보다 약 2배 증가하였다. 이는 친수성기의 함량이 증가할수록 물/기름 혼합물에서의 prepolymer의 분산도 증가에 기인한 것으로 판단되며 PPG의 유겔화율은 290%에서 1120%로 증가하였고, PTMG의 유겔화율은 310%에서 1310%로 증가하였다.

• 한국축산식품학회지
• /
• 제34권5호
• /
• pp.692-699
• /
• 2014

The aim of this study was to apply the external ionic gelation using an atomizing spray device comprised of a spray gun to improve the viability of Lactobacillus plantarum DKL 109 and for its commercial use. Three coating material formulas were used to microencapsulate L. plantarum DKL 109: 2% alginate (Al), 1% alginate/1% gellan gum (Al-GG), and 1.5% alginate/3% gum arabic (Al-GA). Particle size of microcapsules was ranged from 18.2 to $23.01{\mu}m$ depending on the coating materials. Al-GA microcapsules showed the highest microencapsulation yield (98.11%) and resulted in a significant increase in survivability of probiotic in a high acid and bile environment. Encapsulation also improved the storage stability of cells. The viability of encapsulated cells remained constant after 1-mon storage at ambient temperature. The external ionic gelation method using an atomizing spray device and the Al-GA seems to be an efficient encapsulation technology for protecting probiotics in terms of scale-up potential and small microcapsule size.