• Elastomers and Composites
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• v.49 no.1
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• pp.24-30
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• 2014

3-Amino-1,2,4-triazole (ATA) (2.5 and 5.0 phr) was incorporated into a immiscible maleated ethylene propylene diene rubber(mEPDM)/maleated high density polyethylene(mHDPE) (50 wt%/50 wt%) blend by melt mixing. Effects of the ATA on structure, mechanical and rheological properties of the blend was investigated. FT-IR and DMA results revealed that supramolecular hydrogen bonding interactions between the polymer chains occur by reaction of ATA with maleic anhydride grafted onto the component polymers in the blend, which induces the physical crosslinks in the blend. FE-SEM analysis showed that mEPDM forms a dispersed phase in continuous mHDPE matrix, and the blend with the ATA has finer phase morphology as compared to the blend without the ATA. By the addition of ATA in the blend, there were significant increases in tensile strength, modulus and elongation-at-break as well as elastic recoverability. Melt rheology studies revealed that ATA induced substantial increase in storage modulus and complex viscosity of the blend at the melt state.

• Polymer(Korea)
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• v.33 no.5
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• pp.397-406
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• 2009

We have fabricated source-drain electrodes for OTFTs using a screen-printing technique with carbon-black pastes as conductive paste. And effects of dispersants contents (SOP 10-40%) on the dispersity of carbon-black pastes and characteristics of screen-printed source-drain electrodes for OTFTs using two types of dispersants (DB-2150, DB-9077) were investigated. As contents of both dispersants were increased the dispersity of carbon-black mill-bases was improved, whereas the carbon-black pastes exhibited different dispersion characteristics. For the case of DB-2150, the dispersity of the pastes was improved with increasing dispersant content and the storage modulus G' in their rheology characteristics were reduced. But, for the DB-9077, the storage modulus G' of pastes were increased with dispersant content due to the flocculated network structure formed by interactions among carbon-black powders and dispersants. But, since this flocculated network structure of the pastes using DB-9077 resulted in the conduction path of carbon-black structures, the conductivities of screen-printed electrodes and mobilities of the OTFTs with them were better than those using pastes with DB-2150.

• Journal of the Korea Concrete Institute
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• v.19 no.3
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• pp.377-383
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• 2007

In recent years the field application of high performance concrete has been increased to improve the quality and reliability of concrete structures. The mix design of the high performance concrete includes the 2 set-off mixture theory of mortar and coarse aggregate and that of paste and aggregate. The 2 set-off mixture theory of mortar and coarse aggregate has a problem of having to determine its value through repeated experiments in applying the rheological characteristics of mortar. The 2 set-off mixture theory of paste and aggregate has never been applied to high performance concrete since it doesn't take into account the relationship between optimum fine aggregate ratio and unit volume of powder nor does it consider the critical aggregate volume ratio. As the mixture theory of these high performance concretes, unlike that of general concrete, focuses on flowability and charge-ability, it does not consider intensity features in mix design also, the unit quantity of the materials used is determined by trial and error method in the same way as general concrete. This study is designed to reduce the frequency of trial and error by accurately calculating the optimum fine aggregate ratio, which makes it possible to minimize the aperture of aggregate in use by introducing the maximum density theory to the mix design of high performance concrete. Also, it is intended to propose a simple and reasonable mix design for high performance concrete meeting the requirements for both intensity and flowability. The mix design proposed in this study may reduce trial and error and conveniently produce high performance concrete which has self-chargeability by using more than the minimum unit volume of powder and optimum fine aggregate with minimum porosity.

• Journal of the Korean Recycled Construction Resources Institute
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• v.5 no.4
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• pp.353-358
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• 2017

The aim of this research is providing a fundamental idea on reducing viscosity of high performance cementitous materials. In rheological aspect, to determine the fluidity of the cementitious materials, both yield stress and viscosity should be controlled. For the high performance cementitious materials with low water-to-binder ratio and high volume fraction, it was difficult to reduce the viscosity with superplasticizer while reducing yield stress was relatively easy. Hence, in this research, with the goal of reducing viscosity of the cementitious materials, both ways of reducing viscosity were suggested: achieving proper combination of powder conditions, and adding low-viscosity typed water reducer. First, by replacing various byproduct powders, specifically, raw coal ash and wasted limestone powder showed favorable results on reducing viscosity of the cement paste. Regarding the low viscosity typed superplasticizer, it showed a good performance on reducing viscosity comparing with generic superplasticizer. Therefore, based on the results of this research, it is expected to provide a fundamental idea on reducing viscosity of cementitious materials by various methods.

• Culinary science and hospitality research
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• v.19 no.4
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• pp.119-135
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• 2013

This study investigates waxy barley powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15% and 20%. Waxy barley powder consisted of 8.33% of moisture content, 10.47% of crude protein, 1.63% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the waxy barley powder content increased. The farinograph measurement result of the bread made with waxy barley powder showed that consistency, water absorption, development time, stability and time breakdown have increased as the waxy barley powder content increased. The amylograph measurement result of the bread made with waxy barley powder showed that T have increased as the waxy barley powder content increased. Their P, H and P-H have decreased as the ingredient contents increased. Baking loss and specific loaf volume have decreased as the waxy barley powder content increased. The chromaticity measurement result of the bread made with waxy barley powder showed no significant difference as the waxy barley powder content increased. The texture measurement result showed that the hardness and gumminess of bread have increased as the waxy barley powder content increased. Their cohesiveness, springiness and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high acceptability for the bread made with 10% waxy barley powder.

• Proceedings of the Korea Technical Association of the Pulp and Paper Industry Conference
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• 2000.11a
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• pp.62-62
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• 2000

도공지 제조 시 적절한 표면특성을 지닌 원지를 사용하는 것은 최종 도공지 품질향상은 물론 조업성 개선에도 필수적인 요소이다. 이러한 목적을 달성하기 위해 도공원지의 표면 사이징이 실시되고 있다. 도공원지의 표면 사이정 시 양성전분을 이용할 경우 서로 반대로 하전된 전분 과 섬유 사이에 발현되는 정전기적 인력에 의해서 표면 사이정 전분의 원지로의 전분 침투가 억제되어 도공원지의 불투명도, 광택도 인쇄적성 둥의 물성 향상을 꾀할 수 있다. 또 이러한 원지를 이용하여 도공을 할 경우 음전하를 띤 도공액 구성성분과 양전하를 띤 원지 표면의 정 전기적 작용에 의해 도공액의 부동화가 촉진될 수 있으므로 도공액의 표면 잔류성이 향상되 며, 도공층 공극 구조 개선에 따른 광학적인 성질의 개선도 기대할 수 있을 것으로 기대된다. 본 연구에서는 양성전분으로 표면 사이정 된 원지를 사용한 도공지와 기존의 산화전분을 이용하여 표면 사이정한 원지를 이용하여 제조된 도공지의 특성을 비교하였다. 또 양성전분에 의한 표면 사이징 효과를 보다 극대화하고 도공안료와 원지 표면과의 반응성을 증가시키기 위 해 양이온성 폴리머를 표면 사이정 시 첨가하여 표면 사이칭을 하는 방법을 평가하였다. 아울 러 양성전분과 도공안료와의 반응에 따라 도공층의 부동화가 촉진될 수 있다는 근거를 구명하 기 위해 레올로지적인 접근을 시도하였으며, 도공층의 공극 특성 관찰, 광산란 및 광홉수 계수 측정 등을 통해 양성전분으로 표면 사이정된 도공층의 구조적 특성을 분석하였다. 그 결과 산화전분에 비해 양성전분으로 표면 사이징한 원지의 경우 도공지의 불투명도가 높게 나타났다. 이는 양성전분으로 표면 사이정한 원지를 사용한 경우 도공층의 구조가 광 산란계수를 향상시킬 수 있도록 변화되었기 때문임을 확인하였다. 표면 사이징시 양이온성 폴리머를 첨가할 경우 불투명도 개선에 상당한 효과가 있었으며, 전분 대비 1% 이하의 첨 가량에서도 어느 정도의 개선이 가능하였다. 양성전분에 의한 도공액의 조기 부동화가 발현 된다는 것을 구명하기 위해서 도공액의 점탄성적 평가를 실시한 결과 산화전분에 비해 양성 전분 상에서 도공액의 storage modulus가 높고 critical strain point 역시 높은 값을 나타낸 다는 것을 확인하였다. 이는 양성전분과 도공액, 특히 클레이와의 정전기적 인력에 의한 반 응 결과로 생각된다. 양성전분을 이용한 도공원지의 표면 사이정 기술은 특히 평량이 낮은 도공지의 경우 수분 의 침투를 억제함으로써 도공공정에서의 지절을 감소시킬 뿐 아니라 불투명도 등 광학적 성질 을 개선시키고, 표면 커버리지를 향상시키는 효과를 나타낼 것으로 기대된다.

• Korean Journal of Materials Research
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• v.25 no.12
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• pp.719-726
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• 2015

For a decade, solution-processed functional materials and various printing technologies have attracted increasingly the significant interest in realizing low-cost flexible electronics. In this study, Cu nanoparticles are synthesized via the chemical reduction of Cu ions under inert atmosphere. To prevent interparticle agglomeration and surface oxidation, oleic acid is incorporated as a surface capping molecule and hydrazine is used as a reducing agent. To endow water-compatibility, the surface of synthesized Cu nanoparticles is modified by a mixture of carboxyl-terminated anionic polyelectrolyte and polyoxylethylene oleylamine ether. For reducing the surface tension and the evaporation rate of aqueous Cu nanoparticle inks, the solvent composition of Cu nanoparticle ink is designed as DI water:2-methoxy ethanol:glycerol:ethylene glycol = 50:20:5:25 wt%. The effects of poly(styrene-co-maleic acid) as an adhesion promoter(AP) on rheology of aqueous Cu nanoparticle inks and adhesion of Cu pattern printed on polyimid films are investigated. The 40 wt% aqueous Cu nanoparticle inks with 0.5 wt% of Poly(styrene-co-maleic acid) show the "Newtonian flow" and has a low viscosity under $10mPa{\cdots}S$, which is applicable to inkjet printing. The Cu patterns with a linewidth of $50{\sim}60{\mu}m$ are successfully fabricated. With the addition of Poly(styrene-co-maleic acid), the adhesion of printed Cu patterns on polyimid films is superior to those of patterns prepared from Poly(styrene-co-maleic acid)-free inks. The resistivities of Cu films are measured to be $10{\sim}15{\mu}{\Omega}{\cdot}cm$ at annealing temperature of $300^{\circ}C$.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.39 no.4
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• pp.271-279
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• 2013

Water-soluble collagen (30 wt%) was entrapped within oil phase of lipstick using reversed micelle method to improve the moisture capacity of the lipstick. Reversed micelles containing collagen were prepared using caprylic/capric triglyceride as external phase and polyoxyethylene (10) octylphenyl ether (Triton X-100) and 1-dodecanol as surfactant and co-surfactant, respectively. The formation of reversed micelle encapsulating collagen was confirmed by measuring electric conductivity and UV-vis spectrum using methylene blue (MB). The stability and moisture capacity of the lipstick containing 20 wt% collagen encapsulated reversed micelles were observed by measuring rheology property, moisture content and amino acid content. The molecular ratio (W, water-pool) of water to surfactant (Triton X-100) in the most stable reversed micelle was ${\leq}$ 10. The hardness of the lipstick had no difference with that of the lipstick without reversed micelle, and the moisture content was increased to 59% and the amino acid content was 92.7%.

• Culinary science and hospitality research
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• v.19 no.3
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• pp.142-155
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• 2013

This study investigates perilla seed powder substituted for wheat flour in bread recipes with the amounts of 0%(control), 5%, 10%, 15%, and 20%. Perilla seed powder consists of 9.41% of moisture content, 9.14% of crude protein, 1.12% of crude fat, and 2.97% of crude ash. Sedimentation value and pelshenke value have decreased as the perilla content increased. The farinograph measurement result of the bread made with perilla seed powder showed that consistency, water absorption and tolerance index have increased as the perilla content increased. The amylograph measurement result of the bread made with perilla seed powder showed that T, P, H, F, P-H and F-H have decreased as the perilla content increased. Baking loss and specific loaf volume have decreased as the perilla content increased. The chromatic 'L' and 'b' values were reduced as more perilla was added to more pan bread, while the chromatic 'a' value increased. The texture measurement result showed that the hardness of bread have increased as the ingredient contents increased. Their cohesiveness, spinginess, and chewiness have decreased as the ingredient contents increased. Overall preference scores showed a high preference for the bread made with 15% perilla seed powder.