• Asian-Australasian Journal of Animal Sciences
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• 제17권1호
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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.

• 한국축산식품학회지
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• 제18권3호
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• pp.209-215
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• 1998

Effects of protein concentration, ionic strength, pH, and temperature range on the heat-induced denaturation of salt soluble protein extracted from spent layer meat were investigated. Viscosity of salt soluble protein heated at 65$^{\circ}C$ for 30 min began to increase sharply above 7 mg/ml of breast protein concentration, and above 21 mg/ml of leg protein concentration, respectively. Both turbidity and viscosity showed the highest value in cooked protein solution with pH 6.0 and 1% NaCl. The turbidity of salt soluble protein started to increase continuously from 40$^{\circ}C$ to 80$^{\circ}C$. The viscosity increased rapidly from 45$^{\circ}C$ to 60$^{\circ}C$ in breast protein, and increased from 50$^{\circ}C$ to 55$^{\circ}C$ in leg protein, respectively, and then kept relatively constant. Breast protein had higher viscosity than leg protein during heat-induced gelation. Therefore, salt soluble protein from spent layer meat was associated with denatured protein (turbidity change) prior to gelation (viscosity change) during heating. Breast protein showed lower thermal transition temperature, and better gel formation than leg protein during heating.

• 한국세라믹학회지
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• 제42권11호
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• pp.729-736
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• 2005

HTGR (High Temperature Gas-cooled Reactor) is spotlighted to next generation nuclear power plant for producing the clean hydrogen gas and the electricity. In this study, the spherical $UO_3$ gel particles were prepared by the external gelation process, and the characteristics of these particles were analyzed the particle shape, composition of precipitate, and thermal decomposition characteristics with the Streoscope, FT-IR, and X-ray diffractometer. Raw material of the ADUN (Acid Deficient Uranyl Nitrate) solution, which has [$NO_3$]/[U] mole ratio = 1.75, was obtained from dissolution of the $U_{3}O_{8}$ powder with concentrated $HNO_3$, and its concentration is 3.5 M-U/l. The broth solution is prepared with the ADUN, urea, PVA, and THFA solution. The droplets of the broth solution was made through a nozzle system. From this study, we obtained the following results; 1) an externel chemical gelation process is a suitable method in the spherical $UO_3$ particle production, 2) the particle shape are changed by an urea mixing time, THFA volume, and the viscosity of the broth solution, 3) the amorphous $UO_3$ particles obtained from these experiments was converted to $U_{3}O_{8}$ and then $UO_2$ by heat treatment in hydrogen atmosphere at $600^{\circ}C$.

• 한국고분자학회:학술대회논문집
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• 한국고분자학회 2006년도 IUPAC International Symposium on Advanced Polymers for Emerging Technologies
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• pp.252-252
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• 2006

Utilizing the existence of the induction period in photo-polymerization, we propose a new injection method of photo-polymerizable, thermocrosslinking hydrogels made of di-acrylated Pluronic F127 (DA-PF127). This method can solve the problem of fast dissolution of thermal gelation as a scaffold and the disadvantages of the existing injection method that photo-polymerize di-acrylated Pluronic polymer after injection using optical fiber. Injectable gelation of DA-PF127 by the proposed method was demonstrated both in vitro and in vivo. The enhanced stability by this novel photo-polymerization strategy was confirmed by the more sustained release of loaded protein as well as the prolonged degradation time of the hydrogels.

• 한국수산과학회지
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• 제26권1호
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• pp.21-25
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• 1993

어육연제품의 제조시 가열에 의한 gel화 및 물성을 연구하기 위하여 Differential Scanning Calorimeter(DSC)에 의한 열적성질을 관찰한 결과는 다음과 같다. DSC의 온도기록도에 의하면, 명태 연육은 4개의 열전이 온도($38^{\circ}C,\;49^{\circ}C,\;55^{\circ}C,\;77^{\circ}C$)를 나타내었으며, 식염의 첨가에 의해 모든 열전이 온도가 낮아졌다. 그러나 전분의 첨가에 의해서는 어육단백질 자체에는 전혀 영향이 없었고, 전분의 호화로 인한 새로운 peak가 생성되었다. 이는 어육단백질과 전분의 호화가 상호 독립적으로 진행된다는 사실을 뒷받침해 주는 것으로 사료된다.

• 한국식품과학회지
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• 제25권1호
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• pp.22-27
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• 1993

보리를 thermostable ${\alpha}-amylase$와 amyloglucosidase로 처리하여 ${\beta}-glucan$을 얻은 후 정제과정을 통해 순수한 ${\beta}-glucan$을 얻어 보리 ${\beta}-glucan$의 열적특성을 연구하여 다음과 같은 결과를 얻었다. 보리${\beta}-glucan$의 DSC thermogram은 3개의 흡열곡선을 나타냈으며 1차 흡열곡선은 겔화상전이 현상을 나타냈다. 보리 ${\beta}-glucan$의 농도가 증가함에 따라 겔화 온도범위와 엔탈피가 최대값을 나타냈으며 4 g/dl ${\beta}-glucan$의 To, Tp 및 Tc는 각각 $48.8^{\circ}C,\;61.2^{\circ}C$ 및 $78.5^{\circ}C$였고 엔탈피는 0.23 ca1/g이었다. pH 의존성에서 pH 7일 때 겔화온도의 범위가 넓었고 엔탈피도 가장 컸으며 산성과 알칼리성이 강할수록 낮은 값을 나타냈다. 염농도 의존성에서는 염을 가하지 않았을 때 겔화 온도범위와 엔탈피가 높았고 염을 첨가했을 경우 엔탈피는 급격히 감소하였으며 Tp와 Tc는 저온으로 이동되었으나 염농도 증가에는 영향을 받지 않았다. 보리 ${\beta}-glucan$의 열적특성에서 urea는 겔형성을 촉진시키는 active-reagent이었고 glycerol은 inactive-reagent임이 확인되었다. 열분해 현상에서 보리 ${\beta}-glucan$의 "true melting" 온도는 $184^{\circ}C$ 였고 엔탈피는 34.6 cal/g이었으며 분해온도는 $316^{\circ}C{\sim}346^{\circ}C$ 범위로 열에 대해 매우 안정한 물질임을 알 수 있었다.

• 한국전기전자재료학회:학술대회논문집
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• 한국전기전자재료학회 2002년도 하계학술대회 논문집 Vol.3 No.2
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• pp.1060-1062
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• 2002

Spherical and dense BAM phosphor particles were prepared by spray pyrolysis. The key idea of dense BAM particles is to lead gelation in droplets, which was successfully achieved by using the aluminum polycation as the precursor solution for the spray pyrolysis. The BAM phosphor particles prepared by spraying the aluminum polycation solution have completely spherical shape and dense structure. When directly applied to make phosphor film on the glass by the screen-printing method, the prepared spherical BAM phosphor particles showed better packing density and surface morphology than that of commercial one, which has irregular shape and large particle size. It was also found that the thermal degradation in the photoluminescence intensity for dense and spherical BAM particles was less than that of commercial one.

• Elastomers and Composites
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• 제53권2호
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• pp.86-94
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• 2018

The effect of the NCO index and catalyst type on the thermal stability of poly(urethane-isocyanurate) (PUIR) foams was investigated to identify a method for enhancing the flame resistance of PUIR. PUIR foams were prepared using 4,4-diphenylmethane diisocyanate (MDI) and [(diethylene glycol)adipate]diol, which were synthesized by esterification of adipic acid and diethylene glycol. Dabco K-15, Dabco TMR-30, and Toyocat RX-5 were used as the catalysts for trimerization and gelation. The amount of urea and isocyanurate groups in PUIR was semi-quantitatively determined by normalizing their absorbance with the phenyl absorbance measured by FT-IR. The normalization data showed that Dabco TMR-30 effectively generated isocyanurate groups in PUIR. As a result, Dabco TMR-30 effectively raised the decomposition temperature and increased the 800 K and 900 K residues of the PUIR foam synthesized with an NCO index of 200.

• Nuclear Engineering and Technology
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• 제52권5호
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• pp.1013-1021
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• 2020

A combination of simultaneous thermal analysis, evolved gas analysis and non-ambient XRD techniques was used to characterise and investigate the conversion reactions of ammonium uranates into uranium oxides. Two solid phases of the ternary system NH₃ - UO₃ - H₂O were synthesised under specified conditions. Microspheres prepared by the sol-gel method via internal gelation were identified as 3UO₃·2NH₃·4H₂O, whereas the product of a typical ammonium diuranate precipitation reaction was associated to the composition 3UO₃·NH₃·5H₂O. The thermal decomposition profile of both compounds in air feature distinct reaction steps towards the conversion to U₃O₈, owing to the successive release of water and ammonia molecules. Both compounds are converted into α-U₃O₈ above 550 ℃, but the crystallographic transition occurs differently. In compound 3UO₃·NH₃·5H₂O (ADU) the transformation occurs via the crystalline β-UO₃ phase, whereas in compound 3UO₃·2NH₃·4H₂O (microspheres) an amorphous UO₃ intermediate was observed. The new insights obtained on these uranate systems improve the information base for designing and synthesising minor actinide-containing target materials in future applications.

• 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.