• Culinary science and hospitality research
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• v.14 no.1
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• pp.152-160
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• 2008

The purpose of this study was to investigate the sensory characteristics of brown sauce made with different ratios of Jubak. In the brown sauce made from Jubak, the followings showed changes according to the amount of Jubak. The content of crude lipid increased, that of crude protein and moisture decreased, and that of crude ash and reduced sugar increased. Brown sauce made from Jubak contained more reduced sugar than general brown sauce, and the content of reduced sugar increased. pH increased from initial pH 4.32 to 5.42 respectively, and viscosity increased. The "L" value expressing brightness of samples had a tendency to increase with Jubak added. "a" value had a tendency to increase in case of no Jubak added, and "b" value had a tendency to decrease according to the amount of Jubak. In the sensory evaluation, color and flavor decreased and viscosity increased with the amount of Jubak. Overall, it was the highest in 0% Jubak. From the above results, an addition of 25% Jubak to brown sauce is recommended for commercial use.

• Korean Journal of Plant Resources
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• v.11 no.1
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• pp.111-117
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• 1998

The effect of chitosan on physicochemical and organoleptic properties of Nabak kimchi was studied during fermentation at 2$0^{\circ}C$ . Viscosity of the juice of Nabak kimchi added with chitosan was lower than that of control group. The viscosity was gradually increased during storage period, especially from 5 days to ,7 days of storage. Initial pH was higher in control group than inchitosan groups. The pH of controlgroup decreased rapidly during 4 days of storage. The pH of chitosan groups was slightly increased during the first 3 days of storage and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased up to 3 days and decreased thereafter. Acidity was rapidly increased from 3 to 5 days. Reducing sugar contents increased upto 3 days and decreased therafter. Glutamic acid, alanine, threonine, aspartic acid, proline and valine were the major free amino acids, and as the fermentation preceeded they were increased gradually. There were signigicant differences in saltiness, sourness and aged odor in sensory evaluation of Nabak kimchi solution during fermentation at 2$0^{\circ}C$.

• Journal of Environmental Science International
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• v.5 no.1
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• pp.35-41
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• 1996

For studying of coagulation and sedimentation in estuarine clay, we obtained several flow curves with various concentrations of sea water by using Coutte type rotational rheometer. The initial shear stress on high concentration of sea water was observed big, but after this, its value is decreasing with increasing shear rate. The maximum pick of shear stress is decreasing with the decreasing of concentration of sea water The trend is same totally above for viscosity. The sedimentation times with the concentration of sea water vary in $\infty$ ~ 5 minutes. The zeta potential is changed dramatically between 114 and 118 concentration of sea water. That is consistent with the sedimentation graph. From these results, the phenomena of coagulation and sedimentation can be explained with viscoelastic terms on structual formation among particles by the changes of surface potential affected from contacting sea water to dispersed particles.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.12 no.11
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• pp.873-881
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• 2002

The fluid induced vibration (FIV) phenomena of an equivalent airfoil system of MAV have been investigated in low Reynolds number flow region. Unsteady flows with viscosity are computed using two-dimensional incompressible Navier-Stokes equations. The present fluid/structure interaction analysis is based on one of the most accurate computational approach with computational fluid dynamics (CFD) and computational structural dynamics (CSD) techniques. The highly nonlinear fluid/structure interaction phenomena due to severe flow separations have been analyzed for the low Reynolds region that has a dominancy of flow viscosity. The effects of Reynolds number and initial angle of attack on the fluid/structure coupled vibration instability are shown and the qualitative trend of FIV phenomenon is investigated.

• Journal of the Korean Wood Science and Technology
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• v.48 no.2
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• pp.136-153
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• 2020

In this paper, the influence of initial formaldehyde/urea (F/U) molar ratios on the performance of low molar ratio (1.0) urea-formaldehyde (UF) resin adhesives has been investigated. Two initial F/U molar ratios, i.e., the first and second initial molar ratios were used for the alkaline addition reaction. Three levels of the first initial F/U molar ratios (2.0, 3.0, and 4.0) and two levels of the second initial molar ratios (2.0 and 1.7) were employed to prepare a total of six UF resins with an identical final molar ratio (1.0). The basis properties, functional groups, molecular weight, crystallinity, and thermal curing properties of the UF resins were characterized in detail. Higher levels (3.0 and 4.0) of the first initial F/U molar ratio provided the UF resins with better properties (non-volatile solids content, viscosity, gelation time, pH, and specific gravity) than those of the resins prepared with the conventional level F/U molar ratio of 2.0. Statistical analysis suggested that combining the first and second initial molar ratio of 4.0 with 1.7 would result in UF resins with greater adhesion strength and lower formaldehyde emission than those of the resins prepared with other molar ratios. The results showed that higher levels of the first initial molar ratio resulted in a more branched structure, as indicated by GPC, FTIR, DSC, XRD, and greater adhesion strength than those of the other UF resins with an identical final molar ratio of 1.0.

• Journal of the Korea Institute of Building Construction
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• v.16 no.6
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• pp.505-512
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• 2016

Even though high performance concrete was developed according to the trend of bigger and higher of reinforced concrete building, the rheological evaluations such as viscosity, yield stress are not enough to use as input data to accomplish the numerical analysis for the construction design. So there are many problems in the harden concrete such as poor compaction, rock pocket and crack, etc. in the field. In this study, consistency curves were measured by the viscometer as hydration reaction time passed. At the same time the slump flow test and Vicat setting test were carried out for comparing with the results of rheological properties. The fluidity of the W/B 30% decreased as the increase of replacement ratio of blast furnace slag. But in case of W/B 40%, the replacement ration did not significantly influenced to the slump flow value with the passage of hydration time. By the replacement of blast furnace slag to cement, initial setting was delayed and the time gap between initial and final setting became shorten. Through the regression analysis using Bingham model, there are a sudden changes of viscosity and yield stress around initial setting in case of low W/B 30%. The increase of workability by the change of free water in cement paste was offset by the coating effect of impermeable layer in case of W/B 40%.

• Asian-Australasian Journal of Animal Sciences
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• v.21 no.2
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• pp.270-276
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• 2008

The purpose of the present study was to investigate the effects of exogenous non-starch polysaccharides (NSP) enzymes on performance, intestinal content viscosity and digestive enzyme activities of growing pigs fed a rough rice-based diet. A total of 60 crossbred barrows with an initial body weight of 35.16 kg (SD = 0.82) were blocked by body weight and randomly assigned to two treatments with three replications. Each group was fed the diet based on rice with or without exogenous NSP enzymes (2 g/kg of diet). During the 70 days of the feeding trial, all pigs were given free access to feed and water. At the end of the feeding trial, six pigs from each treatment were randomly selected and slaughtered to collect intestinal digesta, intestinal mucosa, and pancreas. The addition of NSP enzymes improved average daily gain (p<0.05) and feed:gain (p<0.05), and decreased viscosity of digesta in the jejunum (p<0.001) and ileum (p<0.01) of pigs. The supplementation of NSP enzymes increased activities of protease (p<0.01), trypsin (p<0.01) and ${\alpha}$-amylase (p<0.05) in duodenal contents. However, digestive enzymes in the pancreas, jejunal and ileal mucosa were unaffected by the supplemental NSP enzymes (p>0.10). The results indicate that the addition of NSP enzymes to rough rice-based diets improved performance of pigs, reduced viscosity and increased digestive activity in the small intestine.

• Applied Biological Chemistry
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• v.40 no.4
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• pp.301-306
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• 1997

This study is presented to investigate the physico-chemical properties and qualities for the starch isogenic lines bred in barley(Hordeum vulgare L.).The pearling yield showed higher value in Franubet and Wafranubet than others, but the whiteness of pearled barley varied with the cultivars. The milling rate showed excellence in Franubet, fractured granular lines, whereas that of the waxy and round endosperm isogenic lines is poor. Franubet, the lines having fractures starch granule, was highest in starch content. The highest value in swelling power and water-binding capacity of the barley was proved by the lines having waxy and fractured starch endosperms. The amylogram patterns indicated that the waxy lines such as Wanubet and Wafranubet have lower initial gelatinization temperature and higher maximum viscosity than those of the normal lines. ${\beta}-Glucan\;viscosity$ was generally higher in waxy barley but changed greatly with the cultivars. The water absorption, soluble solid and expansibility in cooking property showed the highest value in waxy and fractured starch granular lines, and the whiteness of cooked barley did not differ with cultivars.

• Microbiology and Biotechnology Letters
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• v.22 no.2
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• pp.175-181
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• 1994

A bacterial strain producing highly viscous polysaccharide(A29 POL) was isolated from soil and identified sa Bacillus sp. A29. The cultural conditions of the Bacillus sp. A29 for the polysaccharide prouction were dextrin 12%, soytone 0.2%, SnCl$_{2}$ $\cdot $2H$_{2}$O 0.02%, Na$_{2}$HPO$_{4}$ $\CDOT $12H$_{2}$O 0.36%, L-alanine 0.01%, initial pH6.8, and 30$\circ $C at pH 3 FOR 4 days. Final viscosity of the culture broth was 65, 000 cp and then the amount of produced polysaccharide was 8.3 g/l. A29 POL was composed of glucose and xylose. A29 POL showed high viscosity at low concentration(0.1%) and in the presence of the salts such as NaCl or CaCl$_{2}$. A29 POL showed high viscosity acid condition and at alkali condition and high pseudoplasticity in the presence of a NaCl or CaCl$_{2}$. It was shown that the viscosity at high temperature(80$\circ $C) was decreased but it was recovered at low temperature (20$\circ $C. A29 POL was able to from film and gel in the presence of MgSO$_{4}$ $\CDOT $7H$_{2}$O, Na$_{2}$CO$_{3}$ \CDOT $H$_{2}$O, MnSO$_{4}$ $\CDOT $ 7H$_{2}$O. A29 POL had anionic charge.

• Culinary science and hospitality research
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• v.13 no.3
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• pp.158-165
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• 2007

This study was carried out to evaluate the rheological properties of cake flour with 3% of commercial multi-emulsifiers(P company, W company, O company) based on flour. Rheological properties were analyzed by Falling number, RVA, Alveograph and Farinograph. In Falling number, viscosity of cake flour with multi-emulsifiers was increased. In RVA, initial pasting temperature was increased by adding multi-emulsifier except for W company. and peak viscosity, final viscosity and setback were increased but breakdown was decreased. In Alveogram, P and P/L value were decreased but L and G value were increased. In Farinogram, water absorption was decreased but dough development time was increased and stability was increased except for P company.