• 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%).

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).

• Food Science of Animal Resources
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• v.31 no.3
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• pp.366-371
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• 2011

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.

• Korean Journal of Food Science and Technology
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• v.21 no.1
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• pp.75-79
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• 1989

The rheological properties of sugar and cocoa particle suspensions in cocoa butter under molten condition were analyzed with Haake rotationary viscometer. Both suspensions had yield value and showed rheopexy at low shear rate and thixotropy at high shear rate. Flow behaviors of the suspensions were analyzed with modified Casson model. Casson viscosity and yield value increased with increasing the concentration of sugar and cocoa particles. There was an obvious dependence of the Casson viscosity and yield value on the particle size distributions that was represented by the Sauter mean diameter of the particles. Casson viscosity and yield value of cocoa butter-sugar suspension increased with increasing the fineness of sugar particle crystal. With increasing the fineness of cocoa particle a decreasing Casson viscosity of cocoa butter-cocoa particle suspension was achieved, but the yield value did not change significantly with cocoa particle size. Therefore, it was predicted that the best rheological properties of chocolate could be obtained with the combination of coarse ground sugar $(d=36.30{\mu}m)$ and fine ground cocoa particle $(d=14.81{\mu}m)$ within the studied range.

• Journal of the Korean Solar Energy Society
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• v.32 no.4
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• pp.9-16
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• 2012

Nanofluids using Carbon Nanotubes have a excellent thermal characteristic. In this study, for increasing the efficiency of solar collector, the thermal conductivity and viscosity of Ethanol-Oxidized Multi-walled Carbon Nanofluids were measured. Nanofluids were manufactured by ultra-sonic dispersing Oxidized Multi-walled Carbon Nanotubes(OMWCNTs) in ethanol at the rates of 0.0005 ~ 0.1 vol%. The thermal conductivity and viscosity of manufactured nanofluids were measured at the low temperature($10^{\circ}C$), the room temperature($25^{\circ}C$) and the high temperature($70^{\circ}C$). For measuring thermal conductivity and viscosity, we used transient hot-wire method and rotational digital viscometer, respectively. As a result, under given temperature conditions, thermal conductivity of the 0.1 vol% nanofluids improved 33.74% ($10^{\circ}C$), 33.14% ($25^{\circ}C$) and 32.36% ($70^{\circ}C$), and its viscosity increased by 37.93% ($10^{\circ}C$), 31.92% ($25^{\circ}C$) and 29.42% ($70^{\circ}C$) than the base fluids.

• Elastomers and Composites
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• v.45 no.2
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• pp.122-128
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• 2010

We measured shear viscosity of copoly(styrene(St)/butyl methacrylate(BMA)) (co-PSB) particles, with a capillary rheometer at $170^{\circ}C$, prepared by suspension polymerization with hydrophobic silica as a stabilizer. co-PSB particles with the weight average molecular weights of lower than 74,800 g/mol displayed a Newtonian behavior at low shear rates. With the weight average molecular weight exceeding 136,800 g/mol, co-PSB particles showed shear thinning against shear rates and the absolute value of the slopes between shear viscosity vs. shear rate increased. When the ratio between St and BMA changed from 7/3 to 5/5 to 3/7, shear viscosity and glass transition decreased despite similar molecular weights. When the ratio was 1/9, it showed a large increase in initial shear viscosity despite reduced glass transition. Shear viscosity exhibited an increase in proportion to carbon black concentration. The effect of carbon black concentration on the shear viscosity of co-PSB composites was less pronounced compared to varying molecular weights and/or compositional ratio.

• Food Science and Biotechnology
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• v.15 no.1
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• pp.33-38
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• 2006

This study was performed to provide basic rheological data of dandelion root concentrates in order to predict their processing aptitude and usefulness as functional foods material. The hot water and 70% ethanol extracts of dandelion root were concentrated at 5, 20, and 50 Brix, and their static viscosity, dynamic viscosity, and Arrhenius plots were investigated. Almost all hot water concentrates showed the typical flow properties of a pseudoplastic fluid, but evaluation using the power law model indicated that the 70% ethanol concentrates showed a flow behavior close to a Newtonian fluid. The apparent viscosity of hot water and 70% ethanol concentrates decreased with increasing temperature. Yield stresses of hot water and 70% ethanol concentrates by Herschel-Bulkley model application were in the range of 0.026 - 1.368 Pa and 0.022 - 0.238 Pa, respectively. The effect of temperature and concentration on the apparent viscosity was examined by Arrhenius equation. The activation energies of hot water and 70% ethanol concentrates were in the range of $8.762-23.778{\times}10^3\;J/mol{\cdot}kg$ and $3.217-20.384{\times}10^3\;J/mol{\cdot}kg$ with increasing concentration, respectively. Storage (G') and loss (G") moduli were generally increased with increasing frequency. For the 70% ethanol concentrates, G" predominated over G' at all applied frequencies and so they showed the typical flow behavior of a low molecular solution. However, for the hot water concentrates, G' predominated over G" at more than 1.9 rad/sec (cross-over point) and so they showed the typical flow behavior of a macromolecular solution.

• Journal of the korean academy of Pediatric Dentistry
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• v.42 no.4
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• pp.281-290
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• 2015

The aim of this study was to evaluate shear bond strength (SBS) of bulk-fill resin composites (RCs) to dentin and their micro-leakage. One high-viscosity bulk-fill RC and 2 low-viscosity bulk-fill RCs were compared with 1 conventional RC. 7thgenerationbondingagentswereused. In order to evaluate SBS values, 40 permanent molars were selected and divided into 4 groups. The bulk-fill RCs were applied in 4 mm thickness, whereas the conventional RC was applied in 2 mm thickness. In order to evaluate micro-leakage, class I cavities ($5{\times}2{\times}4mm$) were prepared in 32 permanent molars. The teeth were divided into 4 groups and restored with resin composites in an increment of 4 mm for the bulk-fill RC and in 2 horizontal increments of 2 mm for the conventional RC. The mean SBS value of conventional RC showed no statistically significant difference when compared with those of low-viscosity bulk-fill RCs. However, the mean SBS value of high-viscosity bulk-fill RC was significantly lower than that of conventional RC (p < 0.05). There were no statistically significant differences in micro-leakage between the 4 groups. For SBS and micro-leakage, the use of low-viscosity bulk-fill RCs might help clinicians simplify the procedure.

• Journal of the Korean Geotechnical Society
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• v.26 no.12
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• pp.19-30
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• 2010

Bentonite-based grout has been widely used to seal a borehole constructed for a closed-loop vertical ground heat exchanger in a geothermal heat pump system (GHP) because of its high swelling potential and low hydraulic conductivity. Three types of bentonites were compared one another in terms of viscosity and thermal conductivity in this paper. The viscosity and thermal conductivity of the grouts with bentonite contents of 5%, 10%, 15%, 20% and 25% by weight were examined to take into account a variable water content of bentonite grout depending on field conditions. To evaluate the effect of salinity (i.e., concentration of NaCl : 0.1M, 0.25M, and 0.5M) on swelling potential of the bentonite-based grouts, a series of volume reduction tests were performed. In addition, if the viscosity of bentonite-water mixture is relatively low, particle segregation can occur. To examine the segregation phenomenon, the degree of segregation has been evaluated for the bentonite grouts especially in case of relatively low viscosity. From the experimental results, it is found that (1) the viscosity of the bentonite mixture increased with time and/or with increasing the mixing ratio. However, the thermal conductivity of the bentonite mixture did not increase with time but increased with increasing the mixing ratio; (2) If bentonite grout has a relatively high swelling index, the volume reduction ratio in the saline condition will be low; (3) The additive, such as a silica sand, can settle down on the bottom of the borehole if the bentonite has a very low viscosity. Consequently, the thermal conductivity of the upper portion of the ground heat exchanger will be much smaller than that of the lower portion.

• Asian Pacific Journal of Cancer Prevention
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• v.17 no.4
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• pp.2277-2284
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• 2016

Ribosome-inactivating protein (RIP) from Mirabilis jalapa L. leaves has cytotoxic effects on breast cancer cell lines but is less toxic towards normal cells. However, it can easily be degraded after administration so it needs to be formulated into nanoparticles to increase its resistance to enzymatic degradation. The objectives of this study were to develop a protein extract of M. jalapa L. leaves (RIP-MJ) incorporated into nanoparticles conjugated with Anti-EpCAM antibodies, and to determine its cytotoxicity and selectivity in the T47D breast cancer cell line. RIP-MJ was extracted from red-flowered M. jalapa L. leaves. Nanoparticles were formulated based on polyelectrolyte complexation using low viscosity chitosan and alginate, then chemically conjugated with anti-EpCAM antibody using EDAC based on carbodiimide reaction. RIP-MJ nanoparticles were characterised for the particle size, polydispersity index, zeta potential, particle morphology, and entrapment efficiency. The cytotoxicity of RIP-MJ nanoparticles against T47D and Vero cells was then determined with MTT assay. The optimal formula of RIP-MJ nanoparticles was obtained at the concentration of RIP-MJ, low viscosity chitosan and alginate respectively 0.05%, 1%, and 0.4% (m/v). RIP-MJ nanoparticles are hexagonal with high entrapment efficiency of 98.6%, average size of 130.7 nm, polydispersity index of 0.380 and zeta potential +26.33 mV. The $IC_{50}$ values of both anti-EpCAM-conjugated and non-conjugated RIP-MJ nanoparticles for T47D cells (13.3 and $14.9{\mu}g/mL$) were lower than for Vero cells (27.8 and $33.6{\mu}g/mL$). The $IC_{50}$ values of conjugated and non-conjugated RIP-MJ for both cells were much lower than $IC_{50}$ values of non-formulated RIP-MJ (>$500{\mu}g/mL$).