• 한국세라믹학회지
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• 제31권2호
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• pp.194-200
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• 1994

Pitchstone(Volcanic ejecta) reacts with CaO in hot water and increases its sedimentary volume by forming Ca(OH)2 and calcium silicate hydrates. ALC was prepared from the various gelling and curing conditions using the ratio of pitchstone/CaO was 2(CaO/SiO2 mol ratio=0.81), and then the products, crystalline phases and physical properties of ALC with experimental conditions was investigated. The crystalline phase of tobermorite with laths and plate type and the porosity were increased, the thermal conductivity was decreased with increasing gelling temperature and time. But modulus of rupture has maximum value when gelling time was 2 hrs. Othwrwise the bulk density nearly unchanged with increasing curing temperature, but the modulus of rupture was increased.

• Archives of Pharmacal Research
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• 제29권12호
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• pp.1171-1178
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• 2006

This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0%(w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.

• 한국식생활문화학회지
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• 제22권4호
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• pp.475-481
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• 2007

This study was carried out to determine the quality characteristics of Jeju mandarin orange jelly with various gelling agent such as agar, ${\kappa}-carrageenan$ and gellan gum for the aged. The concentration of agar was 0.4-0.6% and that of ${\kappa}-carrageenan$ and gellan gum was 0.2-0.4%. The color value, gelling temperature, melting temperature, break down rate, textural properties and sensory acceptance test of Jeju mandarin orange jelly with various gelling agent were measured. Average age of the subjects for acceptance test was 78.23. Redness and yellowness of Jeju mandarin orange jelly with agar was lower than that with ${\kappa}-carrageenan$. The gelling and melting temperature of Jeju mandarin orange jelly with agar was lowest among the jellies. Break down rate of Jeju mandarin orange jelly with agar was highest among the jellies. Above results showed that the stability of Jeju mandarin orange jelly with agar was inferior than that with ${\kappa}-carrageenan$ and gellan gum. Hardness, adhesiveness and springiness of Jeju mandarin orange jelly with agar was lowest among the jellies and sensory acceptance of Jeju mandarin orange jelly with gellan gum was highest among them. Thus, gellan gum was appropriate gelling agent for the Jeju mandarin orange jelly with regard to the acceptability and the depression of sour taste in Jeju mandarin orange jelly could improve the acceptability for the aged.

• 공업화학
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• 제31권6호
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• pp.630-634
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• 2020

We developed a processing recipe to synthesize flexible polyurethane foam with a pore size of 335 ± 107 ㎛. The gelling reaction time was varied from 0 to 30 minutes and the physical properties of the foam were evaluated. The gelling reaction where the polypropylene glycol and tolylene 2,4-diisocyanate (TDI) were reacted to form urethane prepolymer, proceeded until a chemical blowing agent, deionized water, was introduced. Fourier transform infrared (FT-IR) spectra showed that the composition of the foam did not change but the foam height reached a peak value when the gelling reaction time was 10 minutes. We found that increasing the gelling time lessened the coalescence and helped the formation of cells. Lastly, the repeatability of polyurethane foam was confirmed by one-way analysis of variance (ANOVA) by synthesizing ten identical polyurethane foams under the same experimental conditions, including the gelling reaction time. Overall, the new time parameter in-between the gelling and blowing reactions will give extra stability in manufacturing identical polyurethane foams and can be applied to various polyurethane foam processes.

• 셀메드
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• 제11권1호
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• pp.6.1-6.7
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• 2021

In situ gelling devices, as they enter the body, are dosage forms in the shape of the sol but turn into gel types under physiological circumstances. Transition from sol to gel is contingent on one or a mixture of diverse stimuli, such as transition of pH control of temperature, irradiation by UV, by the occurrence of certain ions or molecules. Such characteristic features may be commonly employed in drug delivery systems for the production of bioactive molecules for continuous delivery vehicles. The technique of in situ gelling has been shown to be impactful in enhancing the potency of local or systemic drugs supplied by non-parenteral pathways, increasing their period of residence at the absorption site. Formulation efficacy is further improved with the use of mucoadhesive agents or the use of polymers with both in situ gelling properties and the ability to bind with the mucosa/mucus. The most popular and common approach in recent years has provided by the use of polymers with different in situ gelation mechanisms for synergistic action between polymers in the same formulation. In situ gelling medicine systems in recent decades have received considerable interest. Until administration, it is in a sol-zone and is able to form gels in response to various endogenous factors, for e.g elevated temperature, pH changes and ions. Such systems can be used in various ways for local or systemic supply of drugs and successfully also as vehicles for drug-induced nano- and micro-particles. In this review we will discuss about various aspects about use of these in situ gels as novel drug delivery systems.

• 콘크리트학회논문집
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• 제19권5호
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• pp.647-653
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• 2007

레디믹스트콘크리트 공장에서 동절기에 고분자 화학 혼화제, 특히 조기강도 확보를 위해 개발된 액상형 조강제를 사용할 경우, 해당 혼화제의 저장 안정성을 검토할 필요가 있다. 본 연구에서는 액상형 조강제의 동결 및 겔화 특성을 검토하고, 이를 방지할 수 있는 재료적, 설비적 해결 방안을 제시하여, 실무 적용시의 품질관리 방안으로 제시하고자 하였다. 검토 결과, 액상형 조강제의 동결온도는 $-11.8^{\circ}C$ 정도로 확인되어 콘크리트의 강도 발현 온도한계보다 낮은 온도 범위로서 안정적인 것을 확인하였으며, $SiO_2$와 $Na_2O$의 mol비를 0.31 수준으로 디자인한 sodium silicate를 $37{\pm}0.5%$ 포함시켜 제조함에 따라 저온에서의 겔화를 최소화하는 한편, 이의 저장 및 공급을 위해 고안된 설비 시설은 공급탱크의 온도를 $40^{\circ}C$ 정도로 설정하여 설비 전단계의 온도 분포가 실무 활용상 문제가 없음을 확인할 수 있었다.

• 폴리머
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• 제39권2호
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• pp.210-218
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• 2015

본 연구에서는 아민계 젤화 촉매 dimethylcyclohexyl amine(DMCHA)과 칼륨계 젤화 촉매 potassium octoate(PO)가 경질 폴리우레탄 발포체의 반응거동에 미치는 영향에 대해 연구하였다. Polymeric 4,4'-diphenyl methane diisocyanate, 폴리에스터 폴리올, 실리콘 유화제, 발포제 그리고 젤화 촉매를 사용하여 경질 폴리우레탄 발포체를 제조하였다. DMCHA 촉매의 함량이 0에서 2.0 g으로 증가함에 따라 반응 시간이 약 330초에서 약 35초로 감소하였고, 발열 반응으로 최대 반응온도는 약 217에서 약 $234^{\circ}C$로 증가하였다. PO 촉매의 함량이 0에서 2.5 g으로 증가할수록 반응 시간은 약 79초에서 약 38초로 감소함을 보였고, 특히 젤 타임, 택 프리 타임의 단축에 기여하였으며, 최대 반응온도가 약 182에서 약 $271^{\circ}C$로 증가하였다. 단열 온도 상승법을 이용하여 전환율을 구하였고, 반응식의 상수들을 계산하였다. 반응속도상수 $k_0$는 DMCHA 촉매의 양이 증가할수록 큰 값을 갖는 것을 확인하였고, PO 촉매의 경우 촉매량 증가와 큰 관계없이 유사한 값을 나타냈다.

• 한국식생활문화학회지
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• 제23권4호
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• pp.499-506
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• 2008

This study was conducted to determine the quality characteristics of grape jellies for the elderly. The jellies contained sugar (control) or sugar derivative sweeteners (erythritol, isomaltooligosaccharide, sorbitol, and xylitol). Agar (0.31%) and $\kappa$-carrageenan (0.27%) were the gelling agents. The average age of the subjects participating in the acceptance test was 79. The lightness (L), redness (a), and yellowness (b) values of the agar gel with erythritol mostly decreased, indicating a darker and pale red color. The L and b values of the carrageenan gel with sugar derivative sweeteners increased, indicating brighter and yellowish color. The agar and carrageenan gels with sorbitol showed higher gelling and melting temperature, indicating that gelation occurred easily and did not easily melt. The agar and carrageenan gels with xylitol showed a low-melting temperature, indicating low stability with temperature change. The break-down rate of the agar and carrageenan gels with erythritol was low, whereas that of agar gel with sorbitol was relatively high despite its high melting temperature. Hardness, cohesiveness, gumminess, and chewiness of the gels with sugar derivative sweeteners decreased, and this tendency was most distinct with isomaltooligosaccharide in the agar gel and with sorbitol in the carrageenan gel. The rupture properties of the gel were the same as the hardness of the gel. Sensory acceptance of the agar gels with erythritol, sorbitol, isomaltooligosaccharide, and the carrageenan gel with erythritol was fairly high, whereas that of the agar gel with xylitol and the carrageenan gel with isomaltooligosaccharide and xylitol was low. The results show that sorbitol and erythritol are appropriate as sugar substitutes in grape jellies for the elderly about the acceptability and stability of the gels.

• 대한화장품학회지
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• 제46권1호
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• pp.31-42
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• 2020

말지방(horse fat)은 아시아에서 효능 있는 원료로 알려져 있어, 말지방에 첨가제 수준에서 다른 성분을 혼합한 거의 말지방 자체를 완제품으로 판매하는 경우가 상당수 있다. 이런 경우 말지방 원료의 물성이 중요한데, 국내에서 정제된 말지방의 경우 온도 안정성이 낮아 저온에 보관하지 않으면 분리가 발생하는 불편한 점이 발생하기도 한다. 일본산 말지방의 경우 부분적으로 수소 첨가하거나 액체상과 고체상을 분리시켜 고체상을 말지방으로 사용하고 있어 제주산 말지방보다 더 단단하고 안정된 성상을 나타내고 있다. 본 연구에서는 제주산 말지방을 부분적으로 수소 첨가하는 공정 없이도 안정한 물성으로 향상시키기 위한 물성향상 실험을 진행하였다. 실험은 다양한 오일겔화제(oil gelling agent)를 사용하였으며 여러 차례 실험을 진행한 결과 hydroxystearic acid를 첨가한 제주산 말지방에서 가장 물성이 향상된 것을 확인하였다. 또한 hydroxystearic acid를 첨가시켜 개선된 제주산 말지방과 100% 제주산 말지방, 100% 일본산　말지방에 대해 실온(25 ℃), 항온(40 ℃, 45 ℃)에서 안정성 평가를 진행하였고, 각 말지방에 대해 온도별 유동거동을 평가한 결과 hydroxystearic acid를 첨가시켜 개선한 제주산 말지방이 일본산 말지방과 유사한 유동거동을 나타냈다. 또한 현미경으로 결정입자를 관찰한 경우, hydroxystearic acid 첨가에 따라 침상결정의 크기를 작게 함으로써 좀 더 열안정성을 향상시키는 것으로 나타났다. 이에 hydroxystearic acid를 첨가시켜 개선된 제주산 말지방은 실온에서 장시간 보관하여도 물성에 이상이 없음을 확인할 수 있었다.

• Macromolecular Research
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• 제10권2호
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• pp.115-121
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• 2002

Synthesis of polymers with controlled thermosensitive properties was carried out by conventional radical copolymerization of N-isopropylacrylamide (NIPAAm) with N-vinylpyrrolidone (NVP) taken as a hydrophilic comonomer. Lower activity of NVP rather than NIPAAm was revealed by gravimetric and $^1$H NMR analysis. Thermosensitive properties of the copolymers were investigated. It was found that aqueous solutions of the copolymers undergo thermo-induced phase transition and become opaque, precipitate or gel with heating. After formation of the gels their significant contraction was observed at storage. Swelling degree and amount of expelled water were measured in dependence on the copolymer composition, temperature and ionic strength of environment medium and concentration of the solution. It was determined that in collapsed state gels exhibit quite high water content. According to physico-chemical properties of the copolymers observed they could be suitable for biomedical application as an injectable implant material.