• Tribology and Lubricants
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• v.24 no.4
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• pp.190-195
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• 2008

Many researchers have tried to improve the tribological characteristics of lubricant by adding various nano particles in the base lubricant. But the reliability evaluation of the lubricants are rarely performed in its real operation condition. In this study, the physical property and the tribological characteristics of the graphite nano lubricant were evaluated and compared with raw lubricant after thermal degrading. In order to evaluate the tirbological characteristics, the disk-on-disk tribotester was adopted to measure the friction coefficient of the graphite nano lubricants. Also the temperature variations of friction surfaces were measured by the thermocouple installed on the fixed plate in the test chamber of the tribotester. The kinematic viscosity was measured using a capillary viscometer on the temperatures of 40, 60 and $80^{\circ}C$. The results showed that the graphite nano lubricant had lower friction coefficient and less wear on the friction surfaces than raw lubricant. After thermally degrading, the friction coefficients of graphite nano lubricant increased, but the friction coefficients after thermal degradation were still maintained lower than those of raw lubricant.

• Polymer(Korea)
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• v.28 no.6
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• pp.460-467
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• 2004

The polymer blends of waste poly(vinyl chloride) (RPVC) and waste polyethylene (RPE) were prepared by melt mixing. Their morphologies and rheological properties were investigated and torque changes were also measured. Comparing the torques calculated by the log additivity rule with measured torque changes, the polymer blends showed the large negative deviation behavior (NDB) due to their incompatibility. The shear viscosities of the blends decreased with increasing shear rates, showing shear thinning behavior. The shear viscosity of the blends with compatibilizer was larger than that of the blends without compatibilizer. SEM micrographs of the strands after measurement showed that the domain size of the blends was slightly enlarged with increasing the shear rate. Also, RPVC domain size was larger in the core-sections of the strands from capillary viscometer than in the surface region.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.593-597
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• 1995

To measure theological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. The effects of heating temperature on the viscosity of starch dough with $36{\sim}52%$ moisture contents were examined in terms of Arrhenius equation. The activation emergy(Ea) of the dough viscosity from the effect of heating temperatures changed from negative(-) to positive(+), as the moisture content increased from 44% to 48% in the corn starch dough and from 44% to 44% in the waxy corn starch dough.

• Polymer(Korea)
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• v.38 no.6
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• pp.714-719
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• 2014

Bio-based nylon 6-morpholinone random copolymers were prepared by the anionic ring opening polymerization of ${\varepsilon}$-caprolactam and morpholinone, both of which were prepared from lysine and glucose, respectively. From this work, a new biomass based nylon 6 with improved hydrophilicity was prepared. Optimizing the polymerization condition, copolymer with a viscosity-average molecular weight of 30000 g/mol was prepared, with a yield of 80%. It was possible to improve the hydrophilicity of nylon 6 by its copolymerization with morpholinone. The prepared nylon 6-morpholinone random copolymers were then characterized using several analytical methods such as DSC, TGA, XRD, viscosity measurement with U-shaped glass capillary viscometer and contact angle measurement.

• Transactions of the Korean Society of Mechanical Engineers
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• v.12 no.5
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• pp.1189-1196
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• 1988

Thermal entrance lengths of turbulent tube flow for viscoelastic polymer solutions are investigated experimentally in the recirculating flow system with tubes of inside diameters 8.5mm(L/D=710) and 10.3mm(L/D=1158), respectively. In the present system, the hydrodynamic and thermal boundary layers develop simultaneously from the beginning of the test section. To provide the boundary condition of constant heat flux at the wall, the test tubes are heated directly by electricity. The polymer solution used in the current study is 1000 wppm aqueous solution of polyacrylamide(Separan AP-273). The apparent viscosity of the polymer solutions circulating in the flow system are measured by the capillary tube viscometer at regular time intervals. Thermal entrance lengths vary due to the rate of degradation. The entrance lengths of degraded polymer solutions are about 500~600 times the diameter. However, the entrance lengths of fresh polymer solutions are greater than the lengths of the test tubes used in this study suggesting that thermal entrance lengths for viscoelastic polymer solutions are greater than 1100 tube times the diameters. Friction factor is almost insensitive to the degradation, but the heat transfer $j_{H}$-factor is affected seriously by degradation. Based on the present experimental data of fresh solutions a correlation for the heat transfer $j_{H}$-factor is presented.ted.

• Journal of Nutrition and Health
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• v.10 no.3
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• pp.1-6
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• 1977

Flow properties of heated edible oils, such as soybean, rapeseed, rice bran, corn and perilla oils, were measured with Maron-Belner type capillary viscometer. These oils were heated at $180{\pm}5^{\circ}C$ (general cooking temperature) for $5{\sim}20$ hours except soybean oils ($5{\sim}40$ hours). Fluidities of these heated oils except rice bran oil were decreased according to heating time and decreasing ratio of fluidity was outstanding after 15 hour heating in corn oil and 20 hours heating in soybean and perilla oils. All the oils examined in this experiments except rice bran oil showed non-Newtonian motion after 15 hour hinting at high shear stress and Newtonian motion at less than 10 hour heating. In the soybean oil non-Newtonian flow property was outstanding after 30 hour heating at $180{\pm}5^{\circ}C$. Rice bran oil exhibit characteristic flow property, that is, non heated rice bran oil has lowest fluidity but heated one has highest fluidity compared to other oils examined in this experiment. Change of fluidity with extension of heating time was not detected and non heated rice bran oil showed non-Newtonian motion.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.821-826
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• 1998

Functional properties of mucilage and pigment extracted from Opuntia ficus-indica var. saboten were determined at various temperatures, pHs and alcohol concentrations. The crude mucilage extracted from pickly pear showed pH 4.2, 0.14% total acidity and 8.1% total soluble solid content(w/w, wet basis). Polysaccharide was purified from mucilage extract by isopropanol precipitation. Intrinsic viscosity of polysaccharide was 18.1dl/g and decreased with increasing KCl concentration. Relative viscosity and color stability of mucilage extract were determined with capillary viscometer and spectrophotometer at 534nm, respectively. In additions of 1~20%(v/v) ethanol, the red pigment of mucilage extract was very stable, but relative viscosity, increased gradually. For heating above 7$0^{\circ}C$, the stability of red pigment decreased drastically, but rheological property of mucilage was not changed. During storage, the red pigment was extremely unstable at above pH 8.3. At both pH 3.0 and pH 4.2, the red pigment was the most stable at 4$^{\circ}C$ for 18 days. In the case of storage at 37$^{\circ}C$, pigment of mucilage extract at pH 3.0 was destroyed more quickly than that at pH 4.2. Natural mucilage extract(pH 4.2) showed the good stability of red pigment at 3$0^{\circ}C$ for 10 days.

• Korean Journal of Food Science and Technology
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• v.21 no.6
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• pp.815-819
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• 1989

Rheological properties of chestnut starch suspensions (3 and 4%, db) and gelatinized starch (4%, db) were investigated with a capillary and rotational viscometer, respectively. Starch suspensions had no yield stress and showed dilatant flow behavior in the temperature ranges of $30-65^{\circ}C$. However, starch suspension showed pseudoplastic flow behavior at $70^{\circ}C\; and\;above\; 65^{\circ}C$ for 3 and 4% concentration, respectively Flow activation energy below $50^{\circ}C$ was 0.56 kcal/mole but increased to 51.9-80.8 kcal/mole at $60-70^{\circ}C$. The behavior of gelatinized starch (4%) was pseudoplastic regardless of heating temperature $(65-80^{\circ}C)$ and time (15-60 min). The apparent viscosity of the starch remained constant after heating at $80^{\circ}C$ for 45 min. The swelling power and log apparent viscosity showed similar pattern. The activation energy of the apparent viscosity of the geletinized starch at $70-80^{\circ}C$ was 13.09kcal/mole. The apparent viscosity of thermal-gelatinized $(90^{\circ}C)$ starch was lower than that of 15 psi-gelatinized starch.

• Korean Journal of Food Science and Technology
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• v.25 no.1
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• pp.15-21
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• 1993

Crude ${\beta}-glucan$ extracted from Barley was purified by stepwise enzyme treatment (Thermostable ${\alpha}-amylase$, amyloglucosidase, protease). The Intrinsic Viscosity $[{\eta}]$ of the purified ${\beta}-glucan$ was determined by Cannon Fenske Capillary Viscometer (size 50, Cannon Instruments, State, College pa.) at different pH (2, 4, 7, 9, 11) and various salt concentration (0.01 M, 0.03 M, 0.05 M, 0.07 M, 0.1 M and 0.2 M). The $[{\eta}]$ of purified ${\beta}-glucan$ was ranged from $0.997{\sim}2.290\;dl/g$. The $[{\eta}]$ of purified ${\beta}-glucan$ at both alkali, acid condition were lower than those at pH 7. However, the alkali condition of puified ${\beta}-glucan$ solution showed less $[{\eta}]$ than the acid condition of this solution. From 0 M to 0.2 M salt concentration, the $[{\eta}]$ of purified ${\beta}-glucan$ solution was decreased to 0.03 M then increased to 0.05 M NaCl and remained constant to 0.2 M NaCl. The chain stiffness parameter of purified ${\beta}-glucan$ was not affected by temperature from $15^{\circ}C$ to $65^{\circ}C$. The shear rates of various ${\beta}-glucan$ conditions were determined by Bohlin Rheometer (Lund, Sweden). The ${\beta}-glucan$ concentration of 1.0 g/dl and 2.0 g/dl behaved as Newtonian fluid. However, above the concentration of 3.0 g/dl ${\beta}-glucan$ solution, it showed thixotropic and psedoplastic characteristics. Barley ${\beta}-glucan$ appears a damping at 0.5 frequency for the 4.0 g/dl solution. Below 0.5 frequency, it appears a viscous behavior property and above 0.5 frequency, it appears a elastic behavior property.