• Journal of Sensor Science and Technology
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• v.1 no.1
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• pp.67-75
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• 1992

PTC thermistor has been fabricated with as-received $BaTiO_{3}$ powder and its electrical properties were investigated. The resistivity of the PTC thermistor was measured at $20^{\circ}C$ intervals from $20^{\circ}C$ to $200^{\circ}C$. The electrical characteristics of the PTC thermistor are determined by the ac complex impedance analysis. The average grain size measured with a scanning electron microscope increased from $3.8{\mu}m$ to $8.8{\mu}m$ with increasing sintering temperature between $1280^{\circ}C$ and $1400^{\circ}C$. The maximum resistivity jump was $4{\times}10^{5}$. The bulk resistivity of the thermistor sintered above $1340^{\circ}C$ decreased with increasing temperature of the measurement. The grain boundary resistance increased exponentially, the grain boundary capacitance decreased, and the built-in potential at the grain boundary increased with increasing temperature of the measurement. The charge densiy at the grain boundary increased with increasing temperature up to $110^{\circ}C$, which leveled off with further increase in measuring temperature.

• Restorative Dentistry and Endodontics
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• v.36 no.5
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• pp.377-384
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• 2011

Objectives: The purpose of this study was to observe the change in the viscoelastic properties of thermoplasticized injectable root canal filling materials as a function of temperature and to compare the handling characteristics of these materials. Materials and Methods: Three commercial gutta perchas and Resilon (Pentron Clinical Technologies) in a pellet form were heated in the Obtura-II system (Obtura Spartan) at $140^{\circ}C$ and $200^{\circ}C$, and the extrusion temperature of the thermoplasticized materials was measured. The viscoelastic properties of the materials as a function of temperature were evaluated using a rheometer. The elastic modulus G', viscous modulus G", loss tangent tan${\delta}$, and complex viscosity ${\eta}^*$ were determined. The phase transition temperature was determined by both the rheometer and a differential scanning calorimeter (DSC). The consistency of the materials was compared under compacting pressure at $60^{\circ}C$ and $40^{\circ}C$ by a squeeze test. Results: The three gutta perchas had dissimilar profiles in viscoelastic properties with varying temperature. The phase transition of softened materials into solidification occurred at $40^{\circ}C$ to $50^{\circ}C$, and the onset temperatures obtained by a rheometer and a DSC were similar to each other. The onset temperature of phase transition and the consistency upon compaction pressure were different among the materials (p < 0.05). Resilon had a rheologically similar pattern to the gutta perchas, and was featured between high and low-flow gutta perchas. Conclusions: The rheological characteristics of the thermoplasticized root canal filling materials changed under a cooling process. The dissimilar viscoelastic properties among the materials require different handling characteristics during an injecting and compacting procedure.

• Journal of the Korean Society of Food Science and Nutrition
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• v.46 no.5
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• pp.608-615
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• 2017

The objective of this study was to evaluate the physicochemical, structural, and rheological properties of new domestic potato cultivars ('Goun', 'Sebong', and 'Jinsun') against the foreign potato cultivar 'Atlantic'. Based on the results obtained from scanning electron micrograph, X-ray, and Fourier transform infrared spectrum analyses, the structural properties of all potato flours were not considerably different. Rapid visco analyzer analyses showed that the setback viscosities of 'Goun', 'Sebong', and 'Jinsun' were significantly lower than that of 'Atlantic'. For steady shear rheological properties, potato flour dispersions showed shear-thinning behaviors (n=0.45~0.49) at $25^{\circ}C$. Apparent viscosity and consistency index of 'Atlantic' were similar to those of 'Sebong' and 'Jinsun'. For dynamic shear rheological properties, storage modulus (G′) and loss modulus increased, whereas complex viscosity (${\eta}^*$) was reduced with increasing frequency from 0.63 to 62.8 rad/s. G′ and ${\eta}^*$ values of 'Jinsun' were significantly higher than those of the other potato cultivars.

• The Journal of the Korea institute of electronic communication sciences
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• v.18 no.4
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• pp.587-594
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• 2023

In this paper, we present the design and optimization process of an on-body microstrip patch antenna with a paired T-type defect for monitoring fracture recovery of human legs. This antenna is designed to be light, thin and compact despite the improvement of return loss and bandwidth performance by adjusting the size of the T-type defect. The structure around the applied human leg is structured as a 5-layer dielectric plane, and the complex dielectric constant of each layer is calculated using the 4-pole Cole-Cole model parameters. In a normal case without bone fracture, the return loss of the on-body antenna is -66.71dB at 4.0196GHz, and the return loss difference ΔS₁₁ is 37.95dB when the gallus layer have a length of 10.0mm, width of 1.0mme, and height of 2.0mm. A 3'rd degree polynomial is presented to predict the height of the gallus layer for the change in return loss, and the polynomial has a very high prediction suitability as RSS = 1.4751, R² = 0.9988246, P-value = 0.0001841.

• The Korean Journal of Rheology
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• v.11 no.2
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• pp.143-152
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• 1999

Using a Rheometrics Fluids Spectrometer(RFS II), the steady shear flow and the small-amplitude dynamic viscoelastic properties of three kinds of semi-solid food materials(mayonnaise, tomato ketchup, and wasabi) have been measured over a wide range of shear rates and angular frequencies. The shear rate dependence of steady flow behavior and the angular frequency dependence of dynamic viscoelastic behavior were reported from the experimentally measured data. In addition, some viscoplastic flow models with a yield stress term were employed to make a quantitative evaluation of the steady flow behavior, and the applicability of these models was also examined in detail. Furthermore, the correlations between steady shear flow(nonlinear behavior) and dynamic viscoelastic(linear behavior)properties were discussed using the modified power-law flow equations. Main results obtained from this study can be summarized as follows : (1) Semi-solid food materials are regarded as viscoplastic fluids having a finite magnitude of yield stress, and their flow behavior shows shear-thinning characteristics, exhibiting a decrease in steady flow viscosity with increasing shear rate. (2) The Herschel-Bulkley, Mizrahi-Berk, and Heinz-Casson models are all applicable to describe the steady flow behavior of semi-solid food materials. Among these models, the Heinz-Casson model has the best validity. (3) Semi-solid food materials show a stronger shear-thinning behavior at shear rate region higher than a critical shear rate where a more progressive structure breakdown takes place. (4) Both the storage and loss moduli are increased with increasing angular frequency, but they have a slight dependence on angular frequency. The elastic behavior is dominant to the viscous behavior over a wide range of angular frequencies. (5) All of the steady flow, dynamic, and complex viscosities are well satisfied with the power-law model behavior. The relationships between steady shear flow and dynamic viscoelastic properties can well be described by the modified forms of the power-law flow equations.