• 대한전기학회:학술대회논문집
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• 대한전기학회 1988년도 전기.전자공학 학술대회 논문집
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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.

• 한국세라믹학회지
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• 제31권4호
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• pp.367-374
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• 1994

Inorganic-organic composite was made through sol-gel process. Possible range for hosting organic dye was investigated with various composition. The transmittance of the composite was the most important condition for a host was increased to 90% with decreasing HCl as a catalyst. Clear absorbance peak was obtained by decreasing concentration of organic dye, fluorescent intensity was increased and transmittance was decreased with rising gelling temperature.

• 한국식품과학회지
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• 제27권4호
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• pp.483-486
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• 1995

가공적성이 우수한 알코올처리 각시가자미껍질 젤라틴을 식품산업소재로 이용하기 위한 기초자료를 얻을 목적으로 젤라틴농도, pH, 정치온도 및 시간과 같은 겔화조건에 대한 알코올처리 젤라틴의 물리적 특성 및 색조의 변화를 알코올 무처리 젤라틴과 비교하여 검토하였다. 알코올처리 및 무처리 젤라틴이 모두 농도가 증가할수록 겔강도, 졸화온도 및 겔화온도 및 점도 등과 같은 물리적 특성은 증가하였다. 젤라틴 졸의 pH가 에탄올처리한 젤라틴의 경우 6.0일 때, 무처리한 젤라틴의 경우 5.0일 때 겔강도, 졸화온도 및 겔화온도가 가장 높았으나, $pH\;5.0{\sim}8.0$의 범위에서는 거의 차이가 없었고, pH 5.0 이하 및 pH 9.0 이상에서는 급격히 감소하였다. 젤라틴 졸을 겔화시키기 위하여 정치시키는 경우 온도는 낮을수록, 시간은 길수록 겔강도 및 졸화온도는 높았다. 겔화조건을 동일하게 하였을 때 에탄올처리한 젤라틴이 무처리한 젤라틴보다 물리적 특성이 우수하였다.

• 한국식품조리과학회지
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• 제19권4호
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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.

• 한국식품영양학회지
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• 제10권2호
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• pp.234-240
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• 1997

식품산업을 포함한 다양한 분야에서 이용되고 있는 한천의 용도를 개발하기 위하여 각종 물리적인 처리가 한천의 열적 특성에 미치는 영향과 각 처리에 다른 표면구조의 변화를 조사하였다. 시차주사 열량분석기를 이용하여 w사한 일반한천의 흡열개시온도(To), 최대흡열점의 온도(Tp) 및 흡열완료온도(Te)는 81.20, 95.51 및 $112.14^{\circ}C$였으며, 분무건조한천은 60.11, 76.45 및 $89.54^{\circ}C$였고, 압출성형한천은 41.30, 61.72 및 $80.50^{\circ}C$로 압출성형한천이 가장 낮은 온도에서 진행되었다. 또한 엔탈피도 일반한천 3.22cal/g, 분무\ulcorner한천 1.53cal/g, 압출성형한천 0.73cal/g의 순서로 압출성형한천에서 가장 낮았다. 완전히 가열용해한 각 한천을 다시 냉각, 응고 후에 다시 승온하였을 때의 To, Tp 및 Te는 일반한천 80.70, 95.61 및 $110.92^{\circ}C$, 붐무건조한천 79.54, 93.76 및 $109.84^{\circ}C$, 압출성형한천 79.25, 93.19 및 $108.77^{\circ}C$로 한천의 종류에 따른 차이는 없었다. 엔탈피 역시 큰 차이를 보이지 않았다. 광학현미경과 주사전자현미경에 의해 표면구조를 관찰한 결과, 일반한천의 경우 단단한 구조로 균열이나 기공들이 관찰되지 않았고, 분무건조한천은 많은 미세입자들이 다량으로 느슨하게 붙어있는 다공질구조로 외부에 노출되는 표면적이 넓었으며, 압출성형한천은 굴곡, 요철 및 균열이 생겨서 수분침투가 용이한 구조를 이루고 있었다.

• 대한전기학회:학술대회논문집
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• 대한전기학회 1988년도 전기.전자공학 학술대회 논문집
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• pp.810-812
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• 1988

This paper is to investigate dielectric properties and new fabrication method of Glass-Cloth/Epoxy composite materials. According to the results of this paper, gelling point temperature is affected significantly on the ambient temperature. And Tan${\delta}$ characteristics of Glass-Colth/Epoxy composite materials is also affected significantly on the state of interior void of glass cloth and interface coupling between epoxy resin and glass cloth.

• 미생물학회지
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• 제28권3호
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• pp.274-277
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• 1990

새로운 고체배지 응고제인 Pluronic Polyol F127을 한천대신 사용하여 C. congregatus를 배양하였고 균사 끝(hyphaltip)에 있는 phenoloxidase들의 세포내에서의 존재위치를 확인하였다. 고체배지의 균사에서 원형질체를 얻었고 concanavalin A를 처리하여 세포막을 분리하였다. 세포막 분획에 phenoloxidase들이 존재하였고 이는 이 효소가 light receptor complex의 한 부분임을 시사한다.

• Journal of Microbiology
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• 제34권4호
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• pp.384-386
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• 1996

Application of polyacrylamide gel (PAG) instead of agar to solid cultures of Streptomyces spp. was studied. The improved media were prepared by 1) gelling 20 ml of 5% acrylamide in a glass petri dish at room temperature, 2) washing by running water for more than 8 hr to remove residual reaction reagents, 3) drying at 5$0^{\circ}C$ for 12 hr to make a gel film, 4) autoclaving at 121$^{\circ}C$ for 15 min, and 5) swelling gel for about 4 hr by adding sterile liquid medium. In PAG media there were no differences from the observation of morphological characteristics showing during the cellular differentiation on agar media, whereas the ability to utilize carbohydrates differed somewhat from agar media. Agar media thus were little favorable for biochemical tests which the growth was determined depending on the formation of colony, but washed PAG was superior to serve as a solidifying agent.

• 한국세라믹학회지
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• 제25권2호
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• pp.136-142
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• 1988

β-Al2O3, which is used for solid electrolyte membrances in sodium-sulfur batteries, was prepared by sol-gel process. Sodium-n-propoxide NaOC3H7 and aluminum-isopropoxide Al(OC3H7)3 were hydrolyzated in the solution at pH 3, pH 7, pH 9 and pH 11, respectively. The sol-gel processed samples were calcined at several temperature steps, respectively and analysed by thermal analyser(DT-TGA), infrared spectrum analyser and X-ray diffraction analyser. The gelling rate of solution at pH 7 was much higher than that of the solution at pH 3. Thermal exchanging behavior of the gels at pH 3 were similar to Na2O·Al2O3·6H2O and, above pH 7, were similar to Na2O·Al2O3·3H2O. When samples' composition ratio was 9.13 : 90.87 [NaOC3H7:Al(OC3H7)3] at pH 7, β-Al2O3 was formed at 1100℃.

• 한국세라믹학회지
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• 제34권11호
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• pp.1187-1197
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• 1997

Dry gel composed of primary particles more homogeneous than starting boehmite powder was prepared by dispersing and gelling the boehmite powder. The transformation temperatures of boehmite powder, dry gel seeded with 0, 1, 3, 5 wt% $\alpha$-Al2O3, and ball milled gel were 1192$^{\circ}C$, 1184$^{\circ}C$, 1141$^{\circ}C$, 1119$^{\circ}C$, 1117$^{\circ}C$, and 1106$^{\circ}C$, respectively. Sintering behavior of dry gel without seed was similar to that of boehmite powder, but the sintered density of dry gel was improved as much as 10%~15% than boehmite powder. In the case of dry gel seeded with 5 wt% $\alpha$-Al2O3, sintering behavior was much improved. The relative density of the gel seeded with 5 wt% $\alpha$-Al2O3 was 96% when sintered at 140$0^{\circ}C$ for 1h. On the other hand, ball milling of the non-seeded sol for 48h resulted in the relative density of 97% when sintered at 130$0^{\circ}C$ for 1h. The size and amount of $\alpha$-Al2O3 particles added by ball milling were 0.107 ${\mu}{\textrm}{m}$ and 0.5 wt%.