• Polymer(Korea)
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• v.32 no.2
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• pp.183-188
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• 2008

Reinforced open cell micro structured foams were prepared by the polymerization of high internal phase emulsions incorporating inorganic thickeners. Organoclays were used as oil phase thickener, and sodium montmorillonite was used as aqueous phase thickener. Rheological properties of emulsions increased as oil phase thickener concentration and agitation speed increased, due to the reduced drop size reflecting both competition between continuous and dispersed phase viscosities and increase of shear force. Drop size variation with thickener concentration could be explained by a dimensional analysis between capillary number and viscosity ratio. Upon the foams polymerized by the emulsions, compression properties, such as crush strength and Young's modulus were measured and compared. Among the microcellular foams, the foam incorporated with an organoclay having reactive group showed outstanding properties. It is speculated that the exfoliated silicate layers inside polystyrene matrix, resulting in nanocomposite foam, are the main reason why this foam has enhanced properties.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.444-447
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• 2006

Yam powders were prepared by freeze, fan, hot-air, and coal-heat drying. The viscosities of their suspensions and supernatants and the viscosity changes with addition of sugar, salt, and citric acid were investigated. Viscosity (43 mPa s) of 7.5% suspension of fan-dried yam powder was lower than that of freeze dried yam (58.1 mPa s), but much higher than that of the conventional, hot-air dried yam (17.2 mP s). Coal-heat dried yam had a viscosity of only 4.5 mPa s. The viscosity was related to the protein denaturation induced by heat and acid. Addition of sugar to yam powder increased the viscosity of the suspension but no changes were evident with salt addition. Viscosities decreased when 0.5% citric acid was added (pH 3.4-3.5).

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.423-428
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• 1984

Changes in viscosity of soymilk were evaluated as affected by solid concentration, temperature, pH and sugar addition. Soybeans were soaked, ground with boiling water, and filtered followed by boiling for 30 min for soymilk preparation. It was found that viscosity increased exponentially as solid concentration increased while the raise of temperature caused exponential decrease in it. A minimum viscosity was ovserved at pH 6.5 in the range of pH 5.0-8.0. The effects of solid concentration and pH on viscosity were reduced as the measuring temperature increased. Addition of sucrose up to 9% showed little effect on viscosity with showing a tendency of increase.

• Journal of Adhesion and Interface
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• v.11 no.3
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• pp.89-99
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• 2010

In this paper, for polymerization of poly(vinyl acetate-co-ethylene) (VAE) by redox system using poly(vinyl alcohol) (PVOH) as emulsifier on the properties of the final emulsion, and pH changes affect the physical properties of the final emulsion was investigated. The results of the molecular weight of PVOH had a dramatic impact on the emulsion properties. The used a low molecular weight of PVOH products was obtained low viscosity and using the high molecular weight of PVOH were obtained high viscosity product. However, changing the pH of the final polymerized product properties for the PVOH obtained different results. Generally, a poly(vinyl acetate) emulsion by a high degree of polymerization and high molecular weight of PVOH was obtained high viscosity of the final emulsion. But, in VAE was lower emulsion viscosity in high pH. This is the molecular weight of the emulsion during the synthesis of PVOH is considered to be affected by degradation. The final viscosity was decreased by grafting ratio and molecular weight were decreased with increasing of pH.

• Journal of Aerospace System Engineering
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• v.11 no.4
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• pp.8-14
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• 2017

In this study, the production of proper emulsion fuel and the evaluation of its rheological stability in various experimental conditions were carried out. The W/O (water-in-oil) emulsion fuel was made using n-decane, pure water, and Span 80 was used as a surfactant. Increments of water volume ratio and fuel temperature were the factors, which boosted the phase separation of the emulsion fuel. Rheological characteristics for different water/oil volume ratio, temperature, and elapsed time after the fuel production were examined. As the water volume ratio in the fuel increased, the behavior of non-Newtonian fluid was observed. Viscosity declined as the fuel temperature increased due to the cohesion of water droplets in the fuel. The effect of elapsed time on viscosity was not severe for lower water ratio. However, gradual decrease of viscosity 3 hours after fuel production, in the case of ratio of 3:7, was clearly observed.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.32 no.6
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• pp.246-250
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• 2022

An estimation method of glass viscosity using Lakatos model is one of the best way to calculate the viscosity of soda-lime glass. The glass viscosity is obtained by inputting a glass composition consisting of SiO₂, Al₂O₃, Na₂O, K₂O, CaO and MgO to the Lakatos model. A series of composition of glass bottles was obtained once a month for 10 months from a soda-lime glass bottle fabrication line and isokom temperatures at the viscosity of log η = 3, 6.6, 10 and 12.3 were calculated. It was found that the isokom temperature at log η = 3 and log η = 6.6 was closely related to the value of (Si+Al)/O and 1/Na, respectively.

• 한국신재생에너지학회:학술대회논문집
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• 2011.11a
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• pp.75.2-75.2
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• 2011

고온고압에서 운전되는 IGCC용 분류층 석탄가스화기는 석탄에 포함된 회 성분을 대부분 용융 슬래그 형태로 가스화기 벽을 타고 흘러내리게 하여 가스화기 하부로 배출시킨다. 이러한 용융 슬래그를 원활하게 배출시키는 것은 가스화기의 안정적인 운전에 있어서 매우 중요하다. 본 연구에서는 슬래그 층 내의 물질수지, 운동량 및 에너지 보존을 고려하여 석탄가스화기내의 슬래그 거동을 해석할 수 있는 모델 식을 유도하였다. 유도된 슬래그 거동 모델 식들을 적용하고 가스화기의 형상을 고려하여 가스화기 내부에서의 슬래그 거동을 해석하였다. 또한 슬래그 물성치들인 슬래그 점도, 슬래그 비열, 슬래그 밀도, 슬래그 열전달 계수 등을 슬래그의 조성 변화에 따라 별도로 산정하여 슬래그 해석의 입력 데이터로 사용하였다. 슬래그에 첨가되는 석회석의 비율을 해석의 주요 변수로 사용하여 가스화기 하부에서 용융 슬래그 및 고체 슬래그 두께, 용융 슬래그 층 내부에서의 슬래그 점도분포 및 슬래그 속도분포 등 슬래그 거동의 주요 특성들을 예측하였다. 해석결과로 석탄에 석회석의 첨가량을 증가시키면 슬래그의 임계점도온도(temperature of critical viscosity)와 점도가 낮아지므로 가스화기 벽면에서의 용융 슬래그의 유동속도는 빨라지며, 고체 슬래그와 용융 슬래그의 두께가 감소하는 것을 정량적으로 확인할 수 있었다.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.12 no.4
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• pp.1982-1987
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• 2011

In this study, we proposed a new method that can estimate viscosity curves of unknown samples or high viscous resins like LFT(Long Fiber Thermoplastics). First, we built the system that could detect the pressure of melt during filling the cavity in a mold. It consists of both pressure sensors which are installed in a mold and the Kit which can convert analog signal to digital signal. The kit measures the melt pressure in mold cavity. We could also simulate the cavity pressure during filling process with commercialized CAE softwares(ex, Moldflow). If the viscosity data in CAE Database were correct, the simulated pressure profile coincided with the measured one. According to our proposed algorithm, we obtained correct viscosity data by iterating the process of comparing the simulated profile with the measured one until both coincided each other. In order to verify this algorithm, we selected well-defined PP resin and concluded that the experimental profile comply with the CAE profile. We could also estimate the optimized viscosity curves for PP-LFT by applying our method.

• Journal of the Microelectronics and Packaging Society
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• v.7 no.2
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• pp.21-27
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• 2000

To develop the underfill materials which are required for the new process of semi-conductor industry, the properties of epoxy/anhydride/cobalt(II) catalyst system with two types of fused silica(1 $\mu\textrm{m}$, 8 $\mu\textrm{m}$) are studied as a function of filler fraction. According to the curing profile, the optimum catalyst amount was 1.0 wt% for full curing at the conditions of $160^{\circ}C$/l5 min., and we could conclude that the viscosity has superior effect on the real flaw through the relationship between surface tension and viscosity data. The underfills which were filled with 1 $\mu\textrm{m}$ fused silica did not show good flowability, but they should be useful by improving the viscosity for a future process which has small gaps. The underfills which were filled with 8 $\mu\textrm{m}$ fused silica showed good flowability when the filler contents were 55~60 vol%. The model which was referred by Matthew can predict the real flow length only when the underfill has high viscosity and low surface tension.

• Proceedings of the Korean Society of Postharvest Science and Technology of Agricultural Products Conference
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• 2003.10a
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• pp.214.2-215
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• 2003

압출조리 공법에 의한 한국형 쌀 이유식 제조에서 아밀라제 첨가가 압출미분의 물성 변화에 미치는 영향을 알아보았다. 압출조리기의 스크류 회전수는 200rpm, 원료의 사입속도는 180g/min로 고정하여 작동하였다. 원료 쌀가루의 수분함량은 18, 23, 28%로 가수하였고 첨가된 아밀라제는 Bacillus licheniformis로부터 분리한 Termamyl 120LS(NOVO사), Bacillus amylolichuefaciens로부터 분리한 BAN 240L(NOVO사) 및 맥아분말이다. 아밀라제 첨가에 의해 압출미분의 수용성지수는 3배까지 증가했고, 환원당 생성량은 원료의 수분함량에 크게 영향을 받아 28% 수분함량에서 급격히 증가하여 수용성지수와는 다른 경향을 나타내었다. 겔 투과크로마토그래피에 의한 분자량적 구조 변화 측정 결과 아밀라제 첨가에 의해 고분자 획분이 상당히 감소했으며 상대적으로 저분자 획분이 증감함을 알 수 있었다. 아밀라제의 잔존환성은 아밀라제 종류에 따라 다르며 가장 내열성인 Termamyl 120LS의 경우 용융부위 온도 14$0^{\circ}C$에서 27%까지 감소하였다. 침전법에 의한 분산특성은 아밀라제 작용에 의해 수용성 물질이 증가함에 따라 침전층의 감소를 나타내었으나 처리온도가 14$0^{\circ}C$로 증가하면 침전층의 높이는 증가하였다. 겉보기 점도는 아밀라제 첨가에 의해 무처리 압출미분의 1/4~1/200로 감소하였다. 시판 이유식의 권장농도에서의 점도와 같은 점도 수준에 도달하기 위해서는 원료의 수분함량(18, 23, 28%), 아밀라제 종류 및 첨가량, 계량부위 온도에 따른 각 작동조건의 압출미분을 최고 1.8배의 양을 사용할 수 있었다. 이상에서 살펴본 바와 같이 원료 쌀가루에 첨가된 아밀라제가 압출조리기내를 통과하면서 쌀가루의 가수분해를 일으켜 환원당 등 수용성 물질이 증가하고 분산특성이 좋아지며 점도가 낮아지고 결국 이유식의 열량밀도를 증가시킬 수 있음을 확인할 수 있었다.