• Polymer(Korea)
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• v.24 no.6
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• pp.787-793
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• 2000

The acrylonitrile copolymer/dimethylformamide (DMF) solutions were prepared to investigate the gelation behavior and critical gel concentration (c＊). Gelation is rapidly progressed with the increase of molecular weight of copolymer, but significantly delayed with supercooling temperature and comonomer contents. The c＊ behavior showed contrary trend against gelation behavior. In dynamic viscoelastic test, two glass-transition region were observed in film obtained from gelled solution whereas one glass-transition in film obtained from true solution. This result supports the idea that an ordered junction zone is formed by the dipole-dipole interaction of intermolecularly neighboring stereo-regular parts of atactic acrylonitrile copolymer chains due to a nucleation process in the solution.

• Electrical & Electronic Materials
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• v.7 no.6
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• pp.496-503
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• 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.

• The Journal of Korean Academy of Prosthodontics
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• v.40 no.3
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• pp.269-274
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• 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.

• Journal of the Korea Furniture Society
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• v.10 no.1
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• pp.43-49
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• 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
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• v.14 no.1
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• pp.11-15
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• 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.

• Journal of the Korean Society of Safety
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• v.18 no.3
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• pp.94-100
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• 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
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• v.14 no.1
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• pp.34-34
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• 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.

• Food Science of Animal Resources
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• v.20 no.1
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• pp.8-14
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• 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.

• Polymer(Korea)
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• v.24 no.6
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• pp.744-750
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• 2000

Oil gelling agent was synthesized with PPG, PTMG and TDI at 7$0^{\circ}C$ for 4hours. PPGs and PTMGs having various average molecular weights (M$_{n}$: 1000, 2000, 3000) were employed to investigate the ratio of oil gelation and water gelation. As M$_{n}$ of PPG, in result, was decreased from 3000 to 1000, the ratio of oil gelation was increased from 130% to 290% for PPG and from 250% to 310% for PTMG. Ratio of oil gelation was increased approximately two times when EG was added. As the amount of hydrophilic compound in the prepolymer was increased, ratio of oil gelation was increased from 290% to 1120% for PPG and increased from 310% to 1310% for PTMG, due to the increased dispersion of prepolymer in the water/oil mixture.ure.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.692-699
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• 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.