• Journal of ILASS-Korea
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• v.25 no.1
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• pp.15-20
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• 2020

This study aims to investigate injection rate and microscopic spray characteristics of diesel fuel containing fine air bubble (FBD). fine bubble was generated by cavitation theory using bubble generator. Fuel spray was injected into constant volume chamber and visualized by high speed camera. The injection rate data was acquired with bosch tube method. Injection rate of finebubble diesel was very similar with that of diesel. It showed slightly faster injection start by 5 ㎲ attributed to the low viscosity characteristics. In microscopic spray visualization, fine bubble diesel spray showed unsymmetric spray shape compared with diesel spray. It also showed very vigorous spray atomization performance during initial spray development. Improved atomization was also attributed to the low viscosity and surface tension of finebubble diesel fuel.

• Journal of Industrial Technology
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• v.20 no.A
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• pp.39-44
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• 2000

Highly viscous biopolymer from alkali-tolerant Bacillus sp. was purified and its solution properties were investigated. The intrinsic viscosities for crude biopolymer and biopolymers purified by dialysis or CPC(cetylpyridinium chloride) treatment were 58.24, 73.60 and 42.18 dL/g, respectively. The intrinsic viscosity of biopolymer showed the maximum value at the neutral pH but it was decreased remarkably at the alkaline or acidic pH. Biopolymer exhibited the property of polyelectrolyte, showing the sharp decrease of intrinsic viscosity by the addition of NaCl. Intrinsic viscosity of dilute solution at the low NaCl concentration was exponentially dependent on temperature and its temperature dependency was increased with NaCl concentrations. The chain stiffness, coil overlap parameter, and critical concentration were 0.09, 5.25 and 0.07g/dL, respectively. Temperature dependency on intrinsic viscosity of biopolymer solution was different each other at $45^{\circ}C$. Flow activation energies at temperatures above $45^{\circ}C$ were constant, while those at temperatures below $45^{\circ}C$ increased with increase of added NaCl concentration.

• Journal of Pharmaceutical Investigation
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• v.28 no.3
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• pp.141-149
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• 1998

In order to reduce systemic side effects following administration, flurbiprofen was formulated as O/W microemulsion consisting of the surfactant, oil phase and aqueous phase. Particle size distribution, apparent viscosity, solubility and skin permeation of flurbiprofen in various vehicles and microemulsion were evaluated. The domain of O/W microemulsion s phase diagram had difference between oil types and the area of O/W microemulsion was wide distributed by adding to PG and cosurfactant than that of water alone. As increasing 10, 15 and 20% of Brij 97 content and 1, 2.5, 5% of oil content, the solubility of flurbiprofen in O/W microemulsions and various vehicles was $400{\sim}1,000$ and $10{\sim}500$ times higher than that of control. Also, apparent viscosity of soybean oil microemulsions was higher than that of IPM microemulsions and that of vehicle were increased as increasing vehicle content. Since skin permeation of flurbiprofen decreased as increasing viscosity, in each vehicle, it was not affected 2% ${\beta}-CD$ and decreased as increasing PG content and to 2, 5 and 10% of $HP-{\beta}-CD$. In O/W microemulsion, 5% soybean oil. 20% Brij 97 and 75% water(A-1) with high viscosity showed low skin penetration.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.378-384
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• 2006

Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at $80^{\circ}C$ linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at $120^{\circ}C$ and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.

• Journal of Magnetics
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• v.20 no.4
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• pp.371-376
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• 2015

Magnetite nanoparticles were synthesized by adding excess ammonium hydroxide to a solution of iron (II) and (III) chlorides. The surfactants of oleic acid and Span 80 were applied in sequence to the magnetic particles as a combined stabilizer, and poly-${\alpha}$-olefin (PAO) 30 or 60 was used as the liquid base with a low or high viscosity, respectively. The ferrofluids were prepared with the concentrations of 200, 300, 400, and 500 mg/mL, and characterized by density, dispersion, magnetization, and viscosity. The density of the fluids increased proportionally to the concentration from 0.98 to 1.27 g/mL and 1.01 to 1.30 g/mL with PAO 30 base and PAO 60 base, and the dispersion stability was 77-95 and 81-74% for the PAO-30 and PAO-60-based fluids, respectively. The observed saturation magnetization values of the PAO-30 and PAO-60-based ferrofluids were 16 to 42 mT and 17 to 41 mT with the concentration increase in the range 200-500 mg/mL, respectively, depending upon the content of magnetic particles in the fluid. The viscosity variation of the PAO-30 and PAO-60-based ferrofluids in the temperature range $20-80^{\circ}C$ was the least with the concentrations of 400 and 300 mg/mL, respectively.

• Journal of the Korean Magnetic Resonance Society
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• v.20 no.2
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• pp.61-65
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• 2016

Undesirable convective flow in an NMR tube inhibits the accurate measurement of diffusion coefficients by NMR spectroscopy. To minimize the convection effects, various methods have been suggested, and it has been known that the use of sample rotation can be useful. However, it has not been clearly examined that the convection suppressing effect of the sample rotation under the different spinning speeds. In this study, the relation between convective flow and the sample rotation was investigated using PGSE NMR diffusion experiments to reveal the feasibility for controlling the convective flow in an NMR tube by sample rotation itself. The viscosity effect was also examined using solvents with four different viscosities, acetone-$d_6$ chloroform-d, pyridine-$d_5$, and $D_2O$. The sample rotation showed apparent convection suppressing effects at all temperature range for the low viscosity solvents, acetone-$d_6$ and chloroform-d, even at the faster than 5 Hz spinning rate. The similar patterns were also observed for pyridine-$d_5$ and $D_2O$, which have higher viscosity. This effect was observed even at high temperatures where convective flow arises conspicuously.

• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.484-489
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• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• Proceedings of the Korean Fiber Society Conference
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• 1987.06b
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• pp.11-11
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• 1987

Among other poly(4,4'-terephthanilidealkylamide)s (PTAA's), poly (4,4'-terephthanilideadipamide) (PTAd) gave clear critical concentration curves. For PTAA's with methylene units more than 6, the critical concentration (C*) seemed to be beyond the solubility limit of H₂SO₄. Under shearing conditions, the nematic domains were easily oriented and stretched in the direction of shear , and a fibrillar structure resulted. At low frequencies, a monotollous reduction of loss tangent (tan) was observed as concentration increased. At high frequencies, however, tan was increased above C* again, and showed maximum at saturation concentration (Cs). With increasing temperature, viscosity of isotropic and anisotropic phases was normally decreased, while viscosity of biphases was increased. Plot of complex viscosity (If) against temperature based on rheological measurements exhibited a good correlation with phase diagram constructed by polarizing microscope observations. Rheological parameters suggested the optimum dope concentration of PTAd with inherent viscosity 2.02 at 30oc is in the vicinity of 19.2 wt%, which seemed to agree well with spinning experiments (around 19.4 wt%). In general, effects of spinning and annealing conditions on the mechanical properties of PTAA fibres were most pronounced in PTAd fibre spun from anisotropic spinning dope .

• Journal of Oral Medicine and Pain
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• v.18 no.1
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• pp.83-96
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• 1993

Even though the increasing interest in fermented milk, the information on the influence of fermented milk on oral health in literature is sparce. We have investigated the effect of fermented milk on saliva. Thirty-three healthy unmedicated subjects at the age of their twenties were included in this study and divided into control, fermented milk, and milk groups. And, the experiment period was 70 days. The authors examined the number of salivary S.mutans, Lactobacilli, pH, and viscosity at the beginning of the experiment. And, we investigated the changes of the these factors at 10,40, and 70 days after. The authors came to the following conclusions The obtined results were as follows : 1. There were no significant changes in the numbers of saliary S. mutans in the control, fermented milk, andmilk groups through the experimental period. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throiugh the experimental period. 3. There was a decrease in salivary pH after 40 and 70 days in fermented milk group. 4. There were no significant changes in the values of salivary viscosity at a low shear rate in all groups, but there were increases in these values at a high shear rate in the fermented milk and milk groups through the experimental period.

• Preventive Nutrition and Food Science
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• v.4 no.4
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• pp.231-235
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• 1999

Three black rices(Suwon 415, Iksan 427 and Sanghaehyanghyeolla) harvested in Korea were examined in their pasting characteristics, and minor nutrients(vitamins and minerals) in comparison to those of a brown rice (Dongjinbyo), whereas Iksan 427 and Sanghaehyanghyeolla were waxy rices(0.4 and 0.6%, respectively). Iksan 427 and Sanghaehyanghyeolla showed similar viscosity pattern with significantly low pasting temperatures and viscosity. Brown rice showed higher pasting viscosity and pasting temperature than black rices, and its viscosity pattern was similar to Suwon 415. Brown rice and Suwon 415 displayed higher hardness but lower adhesiveness of their gels. Black rices contained more non-carbohydrate components and dietary fiber than brown rice. From the amino acid analysis, black rices contained more acid amino acids (aspartic and glutamic acids) than brown rice. Among the black rices, Suwon 415 had the highest content of total essential amino acids(4.3%). Black rices also contained higher amounts of vitamin B complexes (thiamin, riboflavin and niacin) and minerals(K, Mg and Ca) than brown rice. Sanghaehyanghyeolla showed an exceptionally high amount of Ca (12mg%).