• Journal of the Korean Ceramic Society
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• v.31 no.2
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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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• v.29 no.12
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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.

• Journal of the Korean Society of Food Culture
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• v.22 no.4
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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.

• Applied Chemistry for Engineering
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• v.31 no.6
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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.

• CELLMED
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• v.11 no.1
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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.

• Journal of the Korea Concrete Institute
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• v.19 no.5
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• pp.647-653
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• 2007

In ready mixed concrete factory, in case of using the high molecular additive in winter especially the liquid additive for the early strength, it is required to check the stability. In this research, the freezing and gelling characteristics of the liquid additive for the early strength is reviewed, the material and mechanical solution are proposed to that the practical quality control method will be suggested. As the result, the Freezing temperature of the liquid additive for the early strength is $-11.8^{\circ}C$, and it is the lower than the temperature at which the strength is shown. By making with sodium silicate of $37{\pm}0.5%$ designed by $SiO_2\;and\;Na_2O$ in 0.31 of mol ratio, it minimizes the gelling at the lower temperature. On the other hand, facilities for storing and supplying the material should be set at $40^{\circ}C$ so the temperature distribution is well spreaded for practical operation.

• Polymer(Korea)
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• v.39 no.2
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• pp.210-218
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• 2015

The reaction behavior of rigid polyurethane foams were studied on the effects of gelling catalysts of amine type, such as; dimethylcyclohexyl amine (DMCHA) and of potassium type, such as; potassium octoate (PO). Rigid polyurethane foams were provided with polymeric 4,4'-diphenylmethane diisocyanate, polyester polyol, silicone surfactant, blowing agent and a few gelling catalysts. As the contents of catalyst, DMCHA increased from 0 to 2.0 g, the reaction time decreased from ca. 330 to ca. 35 sec and due to the exothermic reaction, the maximum temperature increased from ca. 217 to ca. $234^{\circ}C$, respectively. As the contents of PO increased from 0 to 2.5 g, the reaction time decreased from ca. 79 to ca. 38 sec and the maximum temperature increased from ca. 182 to ca. $271^{\circ}C$, respectively. The kinetic parameters were calculated and the conversions were based on the temperature rising method of adiabatic process. As the content of DMCHA increased, the rate constant $k_0$ increased. But in the case of PO catalyst, $k_0$ did hardly depend upon its amount, and showed us similar reaction rate constants.

• Journal of the Korean Society of Food Culture
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• v.23 no.4
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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.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.46 no.1
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• pp.31-42
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• 2020

Horse fat is known to be an effective ingredient in Asia, and the horse fat itself, which is mixed with other ingredients at the additive level, is often sold as a finished product. In this case, physical properties of the horse fat raw material are important. Many horse fats produced in Korea (Jeju) have low temperature stability, so if not stored at low temperatures, segregation may occur. In the case of Japanese horse fat, it is partially hydrogenated or is used the solid phase as the horse fat by separating the liquid phase and the solid phase that is harder and more stable than the horse fat of Jeju. In this study, the physical properties were tested to improve the temperature stability even without the partial hydrogenation process of Jeju horse fat. Various oil gelling agents were used in the study. Results confirmed that the physical properties of the hydroxystearic acid added Jeju horse fat were improved. In addition, stability evaluations at temperatures of 25 ℃, 40 ℃, 45 ℃ and flow behavior evaluations at temperatures of 25 ℃, 30 ℃, 40 ℃ were performed for Jeju horse fat with hydroxystearic acid, 100% Jeju horse fat, and 100% Japanese horse fat. Results showed that the Jeju horse fat improved in flow behavior by adding hydroxystearic acid similar to that of Japanese horse fat. In addition, when the crystal state was observed under a microscope, the thermal stability was improved by decreasing the size of the needle-type crystals with the addition of hydroxystearic acid. Jeju horse fat containing hydroxystearic acid was found to have no physical problems even when stored at room temperature for a long time.

• Macromolecular Research
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• v.10 no.2
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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.