• Journal of Environmental Science International
• /
• v.10 no.6
• /
• pp.401-405
• /
• 2001

For the purpose of developing a new process f3r the elimination of oil components from oily waste water, experimental researches using oil gelling agent were performed. The process is composed of three units, that is, decantator, gelling column and adsorption column. 10g of gelling agent in the gelling column could effectively absorb 15.65g of oil from ship washing waste water and 16.93g of oil from steel industry waste water. COD in waste waters dramatically diminished not in the gelling column but in the adsorption column. The .gelling is hindered by other organic components in waste water, and the optimum space time f3r the gelling column Is 20min. 1g of gelling agent absorbed 3.7-4.0g of oil from waste waters with 25 min in the batch operation.

• Journal of the Korean Society of Food Culture
• /
• v.33 no.5
• /
• pp.458-463
• /
• 2018

This study was conducted to investigate the quality characteristics of peach jelly following the addition of various gelling agents (locust bean gum, carrageenan, xanthan gum). The various gelling agents were added to peach jelly at five levels (1.0, 1.5, 2.0, 2.5 and 3.0%), after which their effects on physicochemical properties, textural properties and sensory qualities were investigated. The total titratable acidity (TTA) of peach jelly was decreased with increases in gelling agent. Additionally, the sweetness and pH of peach jelly increased significantly as the amount of various gelling agents increased. Moreover, the lightness (L-value), redness (a-value) and yellowness (b-value) of peach jelly was decreased as the amount of gelling agent. Furthermore, the hardness, gumminess and chewiness of the peach jelly increased as the amount of gelling agent increased. Finally, the overall acceptance was higher for jelly containing 2.0% added gelling agent than for other samples. Based on the results of this study, it is recommended that mixed gelling agents be added to peach jelly at 2.0%.

• Applied Chemistry for Engineering
• /
• v.29 no.5
• /
• pp.620-625
• /
• 2018

Liquid detergent based on sodium lauryl ethoxy sulfate (SLES) as main ingredient sometimes met gelling film on the surface when it is opened in the air. It was assumed because of the change of phase diagram of micelle by concentration change of surfactant, major ingredient of detergent when the water of detergent is evaporated. SLES showed strong hexagonal liquid crystal (LC) in 30~60 wt%, and lamellar LC over 60 wt%. In this research surface gelling formation of liquid detergent which is based on SLES as main ingredient was because of water evaporation. As water of detergent was evaporated, concentration of surfactant became higher. It was checked that surface gelling was LC of mixed surfactant system. Conclusionally we applied alpha olefin sulfonate (AOS) having good solubility, Sodium secondary alkane sulfonate (SAS) preventing hexagonal LC and hydrotrope sodium xylene sulfonate (SXS) and PEG1500 in order to prevent gelling film in SLES based liquid detergent. Like this, improved formula 4 and 5 can prevent the formation of gelling film on the surface of liquid detergent when it is opened in the air.

• Proceedings of the PSK Conference
• /
• 2002.10a
• /
• pp.236.1-236.1
• /
• 2002

Mucosal administration of drug or therapeutic gene is emerging as a new route of delivery for systemic and local therapeutics. Previously. in situ gelling system has been applied to chemical drug such as acetaminophen. insulin. prostaglandin E1. and clotrimazole. Plasmid DNA has not been delivered in form of in situ gelling vehicles. To improve the intranasal absorption of plasmid DNA. we designed delivery systems composed of provide of in 냐셔 gelling and mucoadhesive polymers. (omitted)

• Applied Chemistry for Engineering
• /
• v.31 no.6
• /
• pp.630-634
• /
• 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.

• Journal of Environmental Science International
• /
• v.14 no.10
• /
• pp.973-978
• /
• 2005

Biodegradable oil gelling agent was prepared, and their oil absorption capacities using light oil, lubricant oil and corn oil were investigated. The result showed that the oil absorption capacity was depended on the amount of surfactant and starch added, and was increased in the order of light oil, lubricant oil and corn oil. Also, the oil-absorption capacity was saturated within 30 min at $18^{\circ}C$. The biodegradability of the prepared biodegradable oil gelling agent was also studied by determination of reduced sugar produced after enzymatic hydrolysis. Their surface morphologies and thermal properties of the prepared biodegradable oil gelling agent were observed by scanning electron microscopy (SEM) and thermogravimetric analysis (TGA), respectively.

• Archives of Pharmacal Research
• /
• v.29 no.12
• /
• pp.1171-1178
• /
• 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 Environmental Science International
• /
• v.15 no.6
• /
• pp.593-600
• /
• 2006

SIS triblock copolymers, one of the major raw materials of oil gelling agent, were synthesized by living anionic polymerization and the resultant copolymers formed with various shapes and sizes were used to examine their oil gelling capacities. Coupling method was adapted to form final triblock products from diblock living polymers. Prior to polymerization, the impurities in monomers and solvents were throughly removed by killing technique. We experimentally investigated the effects of operating parameters of synthesis and forming of SIS triblock copolymers on oil gelling capacity. The photocatalytic decomposition of SIS triblock copolymer under ultraviolet circumstance was also investigated and it is found that the addition of P-25 enhances the photocatalytic decomposition.

• Journal of the Korean Ceramic Society
• /
• v.31 no.2
• /
• pp.194-200
• /
• 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.

• KSBB Journal
• /
• v.22 no.4
• /
• pp.185-190
• /
• 2007

Productivity of secreted recombinant protein depends largely on its stability in the extracellular environment with protease. Most hGM-CSF produced by transgenic tobacco cell cultures and secreted to the medium was confirmed to be rapidly degraded by protease in medium. To increase the productivity, therefore, various protein stabilizers such as gelling agents such as carrageenan and alginate, polymers, polyols, and amino acids have been tested. The stability of hGM-CSF in spent medium without cells was improved by the presence of gelling agents. However, the reason for the enhanced production by the addition of gelling agents may be due to the increased expression level and permeability rather than stability. The addition of DMSO inhibited the cell growth, but improved specific yield. The others were not effective for stability as well as hGM-CSF production.