• International Journal of Industrial Entomology and Biomaterials
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• v.23 no.1
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• pp.183-186
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• 2011

The various molecular weight (MW) regenerated silk fibroins were prepared with different dissolution condition and the effect of MW on the gelation behavior of regenerated aqueous silk fibroin (SF) solution was investigated. The result of gelation time measurement indicated that the gelation of SF aqueous solution was accelerated by the increase of MW and SF concentration. When formic acid was added in SF aqueous solution, the gelation time of SFL and SFC30 aqueous solution showed a significant decreaseat 0.03% formic acid addition. In case of the lowest MW sample, SFC180, SF molecules became aggregated and precipitated without gelation after 28 days storage time. These findings indicate that MW control of SF can be utilized to control the gelation time of SF aqueous solution.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.483-486
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• 1995

With a view to increase utility of ethanol fractionated fish skin gelatin as a food source, the effect of gelation condition on physical properties of the gelatin was investigated. The physical properties of gelatins treated with or without ethanol were improved with a concentration of gelatin increased. The properties such as gel strength, melting point and gelling point of 10% gelatin sol or gel were reached to maximum at pH 6.0 in ethanol treated gelatin and pH 5.0 in non treated one, respectively. Gel strength and melting point of both gelatin gels chilled for long time at low temperature were superior to those of both gelatin gels chilled for short time at high temperature. Gel strength, melting point and gelling point of ethanol treated gelatin gel or sol prepared under optimized gelation conditioning were superior to those of non treated one.

• Asian-Australasian Journal of Animal Sciences
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• v.17 no.1
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• pp.131-136
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• 2004

The effects of salt concentration and heating conditions on the thermal gelation properties of surimi produced from mechanically deboned chicken meat (MDCM) were investigated. Chicken surimi was manufactured by washing (MDCM: 0.5% NaCl=1:4), standing, straining and centrifuging. The fat, water-soluble protein and heme pigment in the MDCM were removed by increasing washing cycles. The compressive force of the chicken surimi increased as the concentration of salt was increased from 0% to 5%. Total gel strength of the surimi measured by texture profile analysis showed a maximum in the range 3-5% NaCl. Microstructural analysis showed that the unfolding network structure of the surimi gel began to appear at NaCl concentrations>2%. The optimum heating condition for gelation was $90^{\circ}C$ for 40 min as this resulted in maximum values for measures of gel strength including compressive force, hardness, fracturability, adhesiveness, springiness, gumminess, chewiness and resilience. Chicken surimi gel formed by cooking at a heating rate of $1^{\circ}C/min$ to $90^{\circ}C$ showed better a texture than gels produced at $1.85^{\circ}C/min$. Our result show that a lower rate of heating improves chicken surimi gelation.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.17 no.9
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• pp.953-959
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• 2004

BaTiO$_3$ powder has been applied in so much electronic ceramics. Therefore, as recent, the method to add or coat additive will be needed BaTiO$_3$ powder. As a kind of the method, the coating of BaTiO$_3$ powder was considered. In this study, during BaTiO$_3$ powder was coated by BaTiO$_3$ sol, gelation path was experimented. Standard coating condition was set for homogeneous coating. The phase of the gel was deferent by gelation path. It was confirmed the amorphous gel was made in BaTiO$_3$ phase easily at low temperature. In the amorphous gel, particle growth was shown at 900$^{\circ}C$, because crystallization temperature was low. The optimal ratio of sol and powder was at 10 vol% for the homogeneous coating.

• Bulletin of the Korean Chemical Society
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• v.18 no.6
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• pp.588-594
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• 1997

Gelation time, gel structure and volatility of by-products during gelation of PZT sol-gel processing were investigated by FT-IR spectroscopy. FT-IR spectroscopic study was performed on PZT gels with the various H₂O contents (1, 2 and 3 mol) and the several types (HNO₃, NH₄OH) and amounts (0.1, 0.2 mol) of catalysts, monitoring temporal (0, 1, 3, 10 weeks, 3 months and 3 years) and thermal (100-700 ℃) changes of FT-IR spectra. The interpretation of temporal change of the spectra revealed two trends. One is under the condition of 1 mol H₂O, 1 mol H₂O+0.1 mol HNO₃, 3 mol H₂O and the other is for 1 mol H₂O+0.1 mol NH₄OH, 2 mol H₂O, 1 mol H₂O+0.2 mol HNO₃. The gel structures and the gelation times for these conditions were discussed in comparison with the reported results of SiO₂, and we suggested the reaction mechanisms for these structural characteristics. Thermal variation of FT-IR spectra was interpreted as the evolution processes of gel by investigating the evaporation of solvent and the decomposition of organic residues.

• Korea-Australia Rheology Journal
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• v.21 no.2
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• pp.91-102
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• 2009

This paper describes an extension of viscoelastic Group Interaction Modelling (GIM) to predict the relaxation response of linear, branched and cross-linked structures. This model is incorporated into a Monte Carlo percolation grid simulation used to generate the topological structure during the isothermal cure of a gel, so enabling the chemorheological response to be predicted at any point during the cure. The model results are compared to experimental data for an epoxy-amine systems and good agreement is observed. The viscoelastic model predicts the same exponent power-law behaviour of the loss and storage moduli as a function of frequency and predicts the cross-over in the loss tangent at the percolation condition for gelation. The model also predicts the peak in the loss tangent which occurs when the glass transition temperature surpasses the isothermal cure temperature and the system vitrifies.

• Korean Journal of Poultry Science
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• v.26 no.2
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• pp.85-95
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• 1999

The mechanically deboned chicken meat(MDCM) has several limits in using for in using for in processed meat products as a main material because of poor color and textural properties, chance of microbial contamination and lipid oxidation. There has been a growing interest all over world in the application of MDCM to the surimi process. The surimi made from MDCM contains a high concentration of myofibrillar protein since this processing involves repeated washing processes with an aqueous solution in order to remove heme pigments, fat and other undesirable substances. The quality of the surimi made from MDCM is affected by various processing factors, such as kinds of wash solution, ion strength, washing cycle, temperature, pH changes, composition, part of muscle, particle size, and rigor state etc. A number of researchers havee investigated the effect of the various washing conditions on the properties of surimi gels. A fuller information of all the factors affecting surimi processing and gel formation by heat-induced gelation has not been known yet.

• International Journal of Industrial Entomology and Biomaterials
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• v.45 no.1
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• pp.12-16
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• 2022

Di-tyrosine photo-crosslinking of silk fibroin (SF) is recently highlighted as a biocompatible hydrogel fabrication process, because this method does not need potentially harmful chemical species. However, the resulting crosslinking density is often insufficient to obtain a mechanically stiff hydrogel unless additional oxygen is provided during the reaction. In this study, we proposed a combinational crosslinking method to form an SF hydrogel via the di-tyrosine photo-crosslinking with riboflavin (photoinitiator) and physical interaction of SF chains. In the UV light-irradiated SF solution, small particles formed and these particles promoted β-sheet formation of SF molecules, resulting in quick gelation. The di-tyrosine photo-crosslinking produced nuclei that might trigger regular assembly of SF molecules in high temperature condition. Conclusively, this process would contribute to a development of biocompatible hydrogel fabrication for biomedical uses of SF hydrogels.

• Journal of the Korean Ceramic Society
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• v.26 no.5
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• pp.677-681
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• 1989

On the preparation of silica glass by sol-gel process, we used fine powder of silica gel to prevent cracking. In this case, the best condition of silica glass preparation is the contents of 10~40wt% seed and the gelation time of solution in contract. The dried gels conversed to silica glass by heat treatment up to 125$0^{\circ}C$.

• Journal of the Korean Ceramic Society
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• v.44 no.10
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• pp.574-579
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• 2007

Porous $Al_2O_3$ ceramics were prepared by the gelcasting foams method (a slurry foaming process) with acrylamide monomer. The foaming and gelation behavior was investigated with the parameters such as the type and concentration of surfactant, solid loading of slurry, and the concentrations of initiator and catalyst. Density, porosity, microstructure, and strength of the green and sintered samples were characterized. Of the four kinds of surfactants tested, Triton X-114 showed the highest foaming ability for the solid loading of 55-30 vol%. The gelation condition giving the idle time off min was found to set the foamed structure without significant bubble enlargement and liquid lamella thinning. The green samples were fairly strong and machinable and showed maximum strength of 2.4 MPa in diametral compression. The sintered samples showed densities of 10-36% theoretical (i.e. porosity 90-64%) with a highly interconnected network of spherical pores with sizes ranging from 30 to $600{\mu}m$. The pore size and connectivity increased but the cell strut thickness decreased with decreasing the solid loading. Flexural strength of 37.8-1.7 MPa was obtained for the sintered samples.