• Fisheries and Aquatic Sciences
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• v.17 no.3
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• pp.299-304
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• 2014

The objective of this study was to elucidate the physicochemical characteristics of gelatin extracted from jellyfish Rhopilema hispidum. We investigated the proximate composition, amino acids, gel strength, gelling/melting points, dynamic viscoelastic properties, and viscosity of jellyfish gelatin. Jellyfish gelatin contained 12.2% moisture, 1.5% lipid, 2.1% ash, and 84.8% protein. Glycine, hydroxyproline, proline, and alanine were the predominant amino acids. The gelatin showed a gel strength of 31.2 kPa, a gelling point of $18.0^{\circ}C$, and melting point of $22.3^{\circ}C$. The gelatin was composed of ${\alpha}_1$-chain, ${\alpha}_2$-chain, ${\beta}$-chain, and ${\gamma}$-chain. During cooling and heating process, jellyfish gelatin showed lower elastic modulus (G') and loss modulus (G") values than mammalian gelatin. Jellyfish gelatin did not show superior rheological properties to mammalian gelatin, like other fish gelatin; however, it can be used in various food and cosmetic products not requiring high gel strength.

• Journal of the Korean Society of Food Science and Nutrition
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• v.21 no.6
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• pp.738-747
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• 1992

The important legumes in Korea are mungbean, red bean, kidney bean and cowpea. Mungbean has traditionally been used for mook (jelly-like starch gel) preparation. Cowpea has recently been utillized for substitution of mungbean. The major use of sediment of red bean is for the sweet paste. The studies related to legume starches and flours (air-dried sediment) in Korea are concentrated on the understanding of the properties of mook. The structure of starch, gelatinization and gelling properties of legume starches and flours are reviewed with emphasis of Korean literatures.

• Applied Chemistry for Engineering
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• v.16 no.3
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• pp.379-384
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• 2005

Polyurethane foams (PUFs) were prepared from polymeric 4,4'-diphenylmethane diisocyanate (PMDI), seven polyols with different functionalities and OH values, silicone surfactant, two catalysts, and three blowing agents. Chlorofluorocarbon (CFC-11), hydrochlorofluorocarbon (HCFC-141b) and hydrofluorocarbon (HFC-365mfc) were used as blowing agents. The effect of gelling and blowing catalysts on basic properties and cell structure of PUF with HCFC-141b was investigated. The cell size of the PUF decreased with an increase in the amount of catalyst from 0 to 2 pph (parts per hundred polyol). In the case of gelling type catalyst, the compressive strength increased from 11.9 to $12.66kg_f/cm^2$ with an increase in the amount catalyst from 0 to 2 pph but the density did not change significantly. The gelling time, density, and compressive strength of the PUF with three different blowing agents were measured. There was no detectable change in their properties. However, the cell structure of PUF with HCFC-141b was not uniform as in the other systems.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.3
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• pp.159-163
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• 2007

The relationship between texture and rheological properties of mascara(oil-in-water emulsion) was analyzed in this study. The final mascara product and gelling agents(2.0 wt%) used therein, such as hydroxyethylcellulose(HC), carboxymethylcellulose(CMC), hectorite, sodium magnesium silicate (SMS), hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer(HS), and polyacrylate 13/polyisobutene/polysorbate 20 (PPP), were measured for rheological properties. As a result, HS and PPP showed the highest adhesiveness which were related to the volumizing effect of mascara. The viscosities of HC, SMS, and HS were measured at the stress range of $1{\sim}1,000s^{-1}$. SMS, with the lowest storage modulus range of $100{\sim}1,000s^{-1}$, affected the mascara in terms of smooth texture. The results of this study suggest that the rheology of gelling agents used influences the final texture of the mascara.

• Bulletin of the Korean Chemical Society
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• v.35 no.5
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• pp.1343-1348
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• 2014

A cholesterol-bridge-naphthopyran dyad (NP-MCB) was designed and synthesized. NP-MCB can readily self-assemble into gels under ultrasound-radiation in several organic solvents and the formed gels easily transfer to solution by heat. This reversible process can be repeated many times. Scanning Electron Microscopy results showed that the morphologies of all formed xerogels in different solvents have fibrillar microstructure. The gels formation was due to energy and pressure afforded by the ultrasonic process, resulting in formation of molecular hydrogen bonding and molecular aggregation. NP-MCB displayed the normal photochromism both in solution and gel states. The kinetic results confirm that the colored merocyanine in gels show a slower fading speed than that in solution due to the compact aggregation of NP-MCB molecules in gels. The xerogel film formed in polar gelling solvent had large surface wettability than that in nonpolar gelling solvent.

• Korean journal of food and cookery science
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• v.19 no.4
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• pp.511-520
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• 2003

This study was carried out to determine the effects of various contents of kiwifruit contents on the quality characteristics of mixed polysaccharide gels made from $\kappa$-carrageenan and locust bean gum. The color value, gelling temperature, melting temperature, break down rate, syneresis, rupture properties, TPA properties and sensory properties of mixed polysaccharide gels with various contents of kiwifruit contents were measured. As the kiwifruit contents was increased, the lightness (L), yellowness (b) and greenness (-a) of the mixed polysaccharide gels increased. There were no differences in the color values of gels during storage. As the kiwifruit content was increased, the gelling and melting temperatures of the mixed polysaccharide gels also increased. The mixed polysaccharide gels with high kiwifruit contents were difficult to melt, and it seemed that the addition of kiwifruit to the mixed polysaccharide gels could improve the thennal stability of the gels. The syneresis of the gel increased with increasing storage time, whereas the addition of kiwifruit to the gel resulted in suppression of syneresis. With regard to the rupture properties, stress, energy and strain, they were all decreased with increasing kiwifruit contents. The TPA properties, adhesiveness, hardness and chewiness increased and cohesiveness decreased with increasing kiwifruit contents. The results showed that the gel became tough and adhesive, and could be easily broken under small deformation, with increasing kiwifruit contents. The sensory evaluation showed that the green color, aroma, sweetness and sourness increased with increasing kiwifruit contents. The texture, adhesiveness, springiness and cohesiveness decreased, and brittleness and hardness increased, with increasing kiwifruit contents. The overall acceptability of the gel with 30% kiwifruit content was the highest. Thus, mixed polysaccharide gels made from kiwifruits could be useful, as the addition of kiwifruit to a mixed polysaccharide gel results in a good aroma, taste and stability, despite a lowering of the textural properties.

• Proceedings of the KIEE Conference
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• 1988.07a
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• pp.761-762
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• 1988

This paper is to investigate dielectric properties, dielectric breakdown strength, varing of interior organization and gelling point temperature as parameter of post-cure conditions of thermo-setting epoxy resin.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.2 no.4
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• pp.1-9
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• 1982

Variation of soil properties is studied by permeating injection of chemical grouts, such as cement type, water-glass type and acrylamide type, to the same soil samples with different densities. Moreover, injection tests using specially prepared equipments of 1.0 shot system and 1. 5 shot system are attempted to investigate permeating injection effects in highly compacted soil and in the presence of ground water. The main factor which causes the improvement of cut-off effect and shearing strength is the cohesion of soil. The strength in the loose state is fundamentally governed by the membrane cohesion, meanwhile, in the loose state is governed by the structural cohesion. Injection effects under the ground water flow is considerably decreased, and effective gelling ratio of approximate 45~80% is observed by variation of velocity and gel time, besides grading of injection materials has high relation with permeation and traveling length but has little relation with effective gelling ratio. Permeating injection effects, such as gelling scope, gelling strength in highly compaoted soil conditions can be confirmed by penetration resistance diagram and iso-strength curve.

• The Korean Journal of Food And Nutrition
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• v.10 no.2
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• pp.234-240
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• 1997

Agar has widely been used as medical aids and food ingredients due to its pecular physicochemical and rheological properties. In this paper, the effects of spray drying and extrusion drying on functional properties of agar were investigated to clarify the sol-gel transition mechanism at low temperature and microstructure of agar gel by measuring phase transition by differential scanning calorimetery, structural differences by light microscope and scanning electron microscope observation. The lowest endothermic onset(To), peak(Tp), conclusion(Tc) temperature and enthalpy($\Delta$H) using differential scanning calorimetery were showed in extrusion-dried agar wic were checked in 41.30, 61.72, 80.50 and 0.73cal/g. In cases of unmodified and spray-dried, the values were 81.20, 95.51, 112.14 and 3.22cal/g, and 60.11, 76.45, 89.54 and 1.53cal/g, respectively. When all samples were reheated using differential scanning calorimetery after gelling fully, no significant differences of endothermic To, Tp, Tc and $\Delta$H appeared. The surface structure of unmodified agar powder observed by light microscope and scanning electron microscope appeared a continuous surface without any indication of small pores, gaps or point of discontinuity. In cases of spray-dried agar, the unstable structures with pores was resulted. The microstructures of extrusion-dried agar, however, was solid with large gaps and areas of discontinuity in the surface. From the results above, it was suggested that significant differences in phase transition and surface microstructures were clearly related to the physicochemical changes and rheological properties, solubility and gelling ability of the types of agar gel.

• Korean Journal of Food Science and Technology
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• v.17 no.5
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• pp.319-325
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• 1985

Agar was prepared from domestic agarophyte (Gelidium amansii) by a process of acid extraction. Optimal conditions in the acid treatment of the seaweed and the gelling properties of the agar thus prepared were investigated. The yield and gel strength of the control (the agar extracted with distilled water) showed 13,3% and 306g/$cm^2$, respectively. The yield of 38.7% was obtained when agar was extracted with 0.007N Hydorchloric acid while the gel strength of agar,511g/$cm^2$ was observed with the agar extracted with 0.005N Hydorchloric acid solution. The agar extracted with hydrochloric acid solution showed excellent properties of agar at the acid concentration range 0.005N-0.01N The cooking time of 60 min. was found to be effective to the yield and also to the gelling property of the agar and the cooking longer than 60 min. was proved to be destructive to agar. In general, yield and gelling properties of the agar obtained showed a close relation to the acid concentration and cooking time, but no consistent influence on the contents of ash and sulfur trioxide.