• Proceedings of the Korean Institute of Building Construction Conference
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• 2014.05a
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• pp.130-131
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• 2014

In this study, Analyse about flowability for fiber-reinforud mortar has been focused. Organic and inorganic fibers with different length have been combinatiorly used. The results showed using combination length of the fibers decrease the flowability, comparing with plain, fracture styess has been increased, Results also showed when several kinds of fibers used together showed the highest fracture stress.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2006.05a
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• pp.49-52
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• 2006

Epoxy resin has less reaction shrinkage, has better water proofing and thermal resistance than other repairing materials, to it has been applied broadly to repair and finish buildings and infrastructures. Although the ambient temperature constructed is varied with the seasons and epoxy resin has to mix with appropriate hardener due to the non self-hardening, as the real construction of it, the ambient temperature is ignored and the blending ration of epoxy resin and hardener is fixed. Also, because of the hardening time is aimed to temperature condition and the tolerance of blending ratio, we investigated the variation of viscosity according to ambient temperatures and hardener ratios. As a results of study, we can select the economical blending ratio of the epoxy resin and hardener according to site situation.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.11a
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• pp.81-82
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• 2020

Cement paste is the basic material constituting concrete and the most basic data of workability. This study quantitatively evaluated the measured data using a ring flow and a rotary viscometer to estimate the flow of cement paste, and also evaluated the flow and rheology over time. For this, the current work has studied admixtures that affect the fluidity of cement paste. As a result of the experiment, since fluidity and plastic viscosity are inversely proportional to each other, more experimental studies are needed to obtain high fluidity and high viscosity at the same time.

• Korean Journal of Food Science and Technology
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• v.33 no.4
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• pp.474-478
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• 2001

Transglutaminase(TGase) 첨가가 튀긴 어묵의 레올로지 특성에 미치는 영향이 평가되었다. 최적의 TGase 함량과 setting시간은 저온$(25^{\circ}C)$ setting에서는 0.1%와 180분이었고, 고온$(40^{\circ}C)$ setting에서는 0.3%와 80분으로 각각 결정되었다. 각각의 최적조건에서의 겔 강도는 $25^{\circ}C$에서는 TGase를 첨가한 겔이 첨가하지 않은 겔보다 최대 750(g cm)도 증가했으며, $40^{\circ}C$에서는 약 800(g cm)정도의 증가를 보여주었다. 동적 점탄성의 setting 측정 결과로부터 TGase 첨가 시료는 $25^{\circ}C$인 경우 G#과 G@ 값이 각각 1.0 kPa과 0.5 kPa 정도 증가하는 것으로 나타났으며, $40^{\circ}C$ 경우는 G#과 G@ 값이 각각 15 kPa과 2.2 kPa 정도 증가함을 보여 주었다. 동적 점탄성의 가열-냉각 측정 결과에서도 $25^{\circ}C$와 $40^{\circ}C$ setting 모두에서 G#, G@ 값이 $5{\sim}15\;kPa$ 정도 증가함을 나타났다.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2005.11a
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• pp.57-61
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• 2005

Cement paste is originally the basic material and crucial factor consisting concrete. This study investigates the relationship between flow apparatuses, which are ring flow(R-F), flow cone(F-C) and mini slump(M-S), in order to estimate the fluidity of cement Paste. For quantitatively evaluating the measured data this study also investigated the calibration of the rheology consistent, such as yield value and plastic viscosity, of cement paste using viscometer For this purpose the present work discussed the influence of 3 type of ordinary portland cement with different companies, affecting the fluidity of cement paste. and it also demonstrated the influence of the various kinds of mineral admixtures, such as fly ash(FA), blast furnace slag(BS) and silica fume(SF) and that of incorporating ratio. The author concluded that using R-F apparatus is the most effective flow test method of cement paste and it is exactly proportional to other apparatus' rheological properties.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.33 no.3
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• pp.159-163
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• 2007

The relationship between texture and rheological properties of mascara(oil-in-water emulsion) was analyzed in this study. The final mascara product and gelling agents(2.0 wt%) used therein, such as hydroxyethylcellulose(HC), carboxymethylcellulose(CMC), hectorite, sodium magnesium silicate (SMS), hydroxyethyl acrylate/sodium acryloyldimethyl taurate copolymer(HS), and polyacrylate 13/polyisobutene/polysorbate 20 (PPP), were measured for rheological properties. As a result, HS and PPP showed the highest adhesiveness which were related to the volumizing effect of mascara. The viscosities of HC, SMS, and HS were measured at the stress range of $1{\sim}1,000s^{-1}$. SMS, with the lowest storage modulus range of $100{\sim}1,000s^{-1}$, affected the mascara in terms of smooth texture. The results of this study suggest that the rheology of gelling agents used influences the final texture of the mascara.

• Journal of the Korea Institute of Building Construction
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• v.17 no.2
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• pp.183-189
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• 2017

The aim of the research is to provide rheological properties of cement paste with various qualities of coal ash including fly ash, raw ash, and reject ash. Generally, fly ash is the well known supplementrary cementitious materials for concrete and is used to improve various properties. Although fly ash is obtained as a byproduct of fire powder plant, still reject ash is wasted from raw ash. In this research, thus, to provide a fundamental information on using not only fly ash but also raw ash or reject ash for cementitious materials, a rheological properties of cement paste was studied with three different coal ash. This research was conducted from particle conditions of three different coal ashes to rheological properties in cement paste phase. According to the expeirment, reject ash was consisted with large and coagulated particles although fly ash was consisted with a small and spherical shaped particles. based on the particle conditions of various coal ashes, rheological behaviors were tested, and it was shown as the coal ashes improved the fluidity of cement paste. Specifically, depending on the particle distributions of cement paste, it is considered that the viscosity of paste can be controlled.

• Journal of the Korean Society of Food Science and Nutrition
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• v.41 no.3
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• pp.430-435
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• 2012

This study was carried out to investigate the rheological effects of black garlic extracts on the bread dough. 0, 5, 10 and 15% of black garlic extracts were added in the bread flour. Falling number, RVA (Rapid visco analyser), farinograph and alveograph were analyzed. Falling number was lowered by increasing the amount of the extract added in the wheat flour. The pasting characteristics of the dough by RVA, value of pasting temperature, peak viscosity, holding strength, final viscosity, break down and set back were increased compared to the control. In the Farinograph analysis, the consistency and the water absorption ratio were elevated with the increase of the extract added. However, the rapid decrease of stability and the time to breakdown values were observed by increasing the extract addition amount compared to the control. However the mixing tolerance index (MTI) was rapidly increased as the amount of the extract addition was increased, and the highest farinogram quality number was observed in the control. Through the alveograph analysis, $P_{max}$ value was found to show the highest value in the control, while the L and G values were higher but W values was lowered in the dough with added 15% black garlic extract. As a result of the analysis, there was no significant bad effect until 5% of black garlic extracts was added to the bread dough.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Food Science of Animal Resources
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• v.32 no.6
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• pp.803-809
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• 2012

This study was carried out to evaluate the effects of whey ferment containing L. acidophilus KCCM 32820 and P. freudenreichii KCCM 31227 on the quality characteristics of white pan bread. Instrumental analysis such as alveograph, gelatinization temperature, texture analysis, retrogradation rate was determined. In an alveograph test, $P_{max}$ value in the treatment was higher than that in the control, but extensibility of dough in the control showed to be higher than in the treatment, so test dough showed more strength than the control. In terms of DSC analysis for gelatinization, temperature there were no significant differences of $T_p$ and ${\Delta}H$ between the control and the treatment. In hardness analysis by rheometer, dough containing whey ferment revealed lower values than the control. From the analysis of the organic acid contents, propionic acid was not detected in the control, however 1.13 mg/g of propionic acid was detected in the treatment. In the retrogradation analysis by DSC, the test delayed slightly compared to the control.