• Transactions of the Korean Society of Mechanical Engineers
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• v.14 no.1
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• pp.241-250
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• 1990

Characteristic relaxation time and characteristic diffusion time of viscoelastic fluids are determined experimentally by measuring the zero-shear-rate viscosity by falling ball viscometer and the infinite-shear-rate viscosity by capillary tube viscometer. Fluids used in experiments are aqueous solutions of polyacrylamide Separan AP-273 and the polymer concentrations range from 300 to 2000 wppm. A newly designed laser beam and timer system is employed to overcome the difficulty in measuring terminal velocities of the low concentration solutions. Ball removal device is prepared to remove the dropped ball from the bottom of cylinder without disturbing the testing fluid. In order to measure the zero-shear-rate viscosity, densities of hollow aluminium balls are adjusted very close to the densities of testing fluids. Characteristic diffusion time, which is ball viscometer. However, terminal velocity of a needle by falling ball viscometer is not affected by the time interval of dropping needles and characteristic diffusion time is not measured with a dropping needle. Powell-Eyring model predicts the highest values of the characteristic relaxation times among models used for heat transfer experimental works for a given polymer solution. As degradation of a polymer solution continues, the zero-shear-rate viscosity decreases more seriously than the infinite-shear-rate viscosity. Characteristic relaxation times of polymer solutions decreases as degradation continues.

• Journal of the Korean Society of Safety
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• v.3 no.1
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• pp.15-19
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• 1988

The falling ball viscometer has been widely used for measuring the viscosity of the Newtonian fluids because of its simple theory and low cost. The use of the falling ball viscometer for measuring the non-Newtonian viscosity has been of interest to rheologists for some years. The analysis of the experimental results in a falling ball viscometer rest on Stokes law which yields the terminal velocity for a sphere moving through an infinite medium of fluids. An attempt to use the falling ball viscometer to measure the non-Newtonian viscosity in the intermediate shear rate ranEe was sucessfully accomplished by combining the direct experimental obserbations with a simple analytical model for the average shear-stress and shear rate at, the surface of a sphere. In the experiments with highly viscoelastic polyacrylamide solutions the terminal velocity was observed to be dependent on the time interval between the dropping of successive balls. The time-dependent phenomenon was used to determine characteristic diffusion times of the concentrated solutions of polyacrylamide.

• Proceeding of EDISON Challenge
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• 2013.04a
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• pp.403-408
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• 2013

본 논문은 EDISON_CFD를 이용하여 관상동맥 분지관에서 점도에 따른 유체의 유동현상에 관하여 연구를 하였다. 뉴턴유체인 물의 점성계수 일때와 비뉴턴유체인 혈액의 Carreau model에서의 영전단율 점성계수(${\eta}_0$)와 무한전단율 점성계수(${\eta}_{\infty}$)일 때의 유동현상을 살펴보았다. 그 결과 점도가 증가할수록 재순환 영역에서 유체의 속도가 감소하였고 CF 및 CP값이 감소하는 구간의 수가 증가하여 벽면의 저전단응력으로 인해 생기는 재순환영역의 수가 증가하는 것으로 나타났다.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.4
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• pp.41-50
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• 2017

The design of proper agitation system is requisite in biological waste treatment and energy generation plant, which is affected by viscosity, impeller types, and power consumption. In the present work, hydrogen fermentation of food waste was conducted at various operational pHs (4.5~6.5) and substrate concentrations (10~50 g Carbo. COD/L), and the viscosity of fermented broth was analyzed. The $H_2$ yield significantly varied from 0.51 to $1.77mol\;H_2/mol\;hexose_{added}$ depending on the pH value, where the highest performance was achieved at pH 5.5. The viscosity gradually dropped with shear rate increase, indicating a shear thinning property. With the disintegration of carbohydrate, the viscosity dropped after fermentation, but it did not change depending on the operational pH. At the same pH level, the $H_2$ yield was not affected much, ranging $1.40{\sim}1.86mol\;H_2/mol\;hexose_{added}$ at 10~50 g Carbo. COD/L. The zero viscosity and infinite viscosity of fermented broth increased with substrate concentrations, from 10.4 to $346.2mPa{\cdot}s$, and from 1.7 to $5.3mPa{\cdot}s$, respectively. There was little difference in the viscosity value of fermented broth at 10 and 20 g Carbo. COD/L. As a result of designing the agitation intensity based on the experimental results, it is expected that the agitation intensity can be reduced during hydrogen fermentation. The initial and final agitation intensity of 30 g Carbo. COD/L in hydrogen fermentation were 26.0 and 10.0 rpm, respectively. As fermentation went on, the viscosity gradually decreased, indicating that the power consumption for agitation of food waste can be reduced.