• Korea-Australia Rheology Journal
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• v.17 no.3
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• pp.131-140
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• 2005

In this work we show the results of our most recent Direct Numerical Simulations (DNS) of turbulent viscoelastic channel flow using spectral spatial approximations and a stabilizing artificial diffusion in the viscoelastic constitutive model. The Finite-Elasticity Non-Linear Elastic Dumbbell model with the Peterlin approximation (FENE-P) is used to represent the effect of polymer molecules in solution, The corresponding rheological parameters are chosen so that to get closer to the conditions corresponding to maximum drag reduction: A high extensibility parameter (60) and a moderate solvent viscosity ratio (0.8) are used with two different friction Weissenberg numbers (50 and 100). We then first find that the corresponding achieved drag reduction, in the range of friction Reynolds numbers used in this work (180-590), is insensitive to the Reynolds number (in accordance to previous work). The obtained drag reduction is at the level of $49\%\;and\;63\%$, for the friction Weissenberg numbers 50 and 100, respectively. The largest value is substantially higher than any of our previous simulations, performed at more moderate levels of viscoelasticity (i.e. higher viscosity ratio and smaller extensibility parameter values). Therefore, the maximum extensional viscosity exhibited by the modeled system and the friction Weissenberg number can still be considered as the dominant factors determining the levels of drag reduction. These can reach high values, even for of dilute polymer solution (the system modeled by the FENE-P model), provided the flow viscoelasticity is high, corresponding to a high polymer molecular weight (which translates to a high extensibility parameter) and a high friction Weissenberg number. Based on that and the changes observed in the turbulent structure and in the most prevalent statistics, as presented in this work, we can still rationalize for an increasing extensional resistance-based drag reduction mechanism as the most prevalent mechanism for drag reduction, the same one evidenced in our previous work: As the polymer elasticity increases, so does the resistance offered to extensional deformation. That, in turn, changes the structure of the most energy-containing turbulent eddies (they become wider, more well correlated, and weaker in intensity) so that they become less efficient in transferring momentum, thus leading to drag reduction. Such a continuum, rheology-based, mechanism has first been proposed in the early 70s independently by Metzner and Lamley and is to be contrasted against any molecularly based explanations.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.22 no.5
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• pp.333-343
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• 2010

In Mokpo coastal zone, the characteristics showing ebb-dominant tidal flow was confirmed by analysis of observed tide and tidal currents, Physical factors occurring ebb-dominant flow were reviewed. Influence of critical depth for drying, bottom shear stress, coastal reclamation, tidal amplitude, nonlinear tide, and eddy viscosity on the change of ebb-dominant flow was investigated by applying a two-dimensional circulation model. The simulation results for a variety of conditions showed that eddy viscosity and critical depth for drying does little or no impact on the generation of asymmetric flow. Strong bottom friction stress makes ebb-dominant flow clearly. Change of tidal flat into land swells ebb- dominant flow, and change of tidal flat into sea disappears ebb-dominant flow. Nonlinear tides play a decisive role in the generation of asymmetrical tidal flow. Non-linear tides should be included in the open boundary conditions of hydrodynamic modeling in the Mokpo coastal zone.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.2 no.1
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• pp.1-10
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• 1990

In the present study, the entrance length, velocity profiles and waveforms of developing transitional steady flows in a square duct are investigated analytically and experimentally. The systems of conservation equations for transitional steady duct flows are solved analytically by linearizing non-linear convective terms and adoption of modified eddy viscosity from empirical correlations. Analytical solutions of velocity profiles for developing transitional steady flow were obtained in the form of infinite series. The experimental study for transitional steady flow in a square duct with $40mm{\times}40mm{\times}4000mm$($width{\times}height{\times}length$) was carried out to measure velocity profiles and other parameters by using a hot-wire anemometer with data acquisition and processing system. The entrance length of developing transitional steady flows in a square duct was $L_e{\fallingdotseq}0.02{\cdot}Re,st{\cdot}D_h$, and the overshoot was occured at about 30 times of hydraulic diameter because of the effect of external velocity of boundary layer and instantaneous acceleration.

• Journal of Advanced Marine Engineering and Technology
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• v.41 no.3
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• pp.202-208
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• 2017

The recently developed marine engines for propulsion of ships have higher torsional exciting force than previous engines to improve the propulsion efficiency and to reduce specific fuel oil consumption. As a result, a viscous damper or viscous-spring damper is installed in front of marine engine to control the torsional vibration. In the case of viscous damper, it is supposed that there is no elastic connection in the silicon oil, which is filled between the damper housing and inertia ring. However, In reality, the silicon oil with high viscosity possesses torsional stiffness and has non-linear dynamic characteristics according to the operating temperature and frequency of the viscous damper. In this study, the damping characteristics of a viscous damper used to control the torsional vibration of the shafting system have been reviewed and the characteristics of torsional vibration of the shafting system equipped with a corresponding viscous damper have been examined. In addition, it is examined how to interpret the theoretically optimal dynamic characteristics of a viscous damper for this purpose, and the optimum design for the propulsion shafting system has been suggested considering the operating temperature and aging. when the torsional vibration of the shafting system is controlled by a viscous damper filled with highly viscous silicon oil.

• Journal of Pharmaceutical Investigation
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• v.39 no.3
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• pp.185-199
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• 2009

Using a strain-controlled rheometer [Advanced Rheometric Expansion System (ARES)], the steady shear flow properties and the dynamic viscoelastic properties of $Antiphlamine-S^{(R)}$ lotion have been measured at $20^{\circ}C$ (storage temperature) and $37^{\circ}C$ (body temperature). In this article, the temperature dependence of the linear viscoelastic behavior was firstly reported from the experimental data obtained from a temperature-sweep test. The steady shear flow behavior was secondly reported and then the effect of shear rate on this behavior was discussed in detail. In addition, several inelastic-viscoplastic flow models including a yield stress parameter were employed to make a quantitative evaluation of the steady shear flow behavior, and then the applicability of these models was examined by calculating the various material parameters. The angular frequency dependence of the linear viscoelastic behavior was nextly explained and quantitatively predicted using a fractional derivative model. Finally, the strain amplitude dependence of the dynamic viscoelastic behavior was discussed in full to elucidate a nonlinear rheological behavior in large amplitude oscillatory shear flow fields. Main findings obtained from this study can be summarized as follows : (1) The linear viscoelastic behavior is almostly independent of temperature over a temperature range of $15{\sim}40^{circ}C$. (2) The steady shear viscosity is sharply decreased as an increase in shear rate, demonstrating a pronounced Non-Newtonian shear-thinning flow behavior. (3) The shear stress tends to approach a limiting constant value as a decrease in shear rate, exhibiting an existence of a yield stress. (4) The Herschel-Bulkley, Mizrahi-Berk and Heinz-Casson models are all applicable and have an equivalent validity to quantitatively describe the steady shear flow behavior of $Antiphlamine-S^{(R)}$ lotion whereas both the Bingham and Casson models do not give a good applicability. (5) In small amplitude oscillatory shear flow fields, the storage modulus is always greater than the loss modulus over an entire range of angular frequencies tested and both moduli show a slight dependence on angular frequency. This means that the linear viscoelastic behavior of $Antiphlamine-S^{(R)}$ lotion is dominated by an elastic nature rather than a viscous feature and that a gel-like structure is present in this system. (6) In large amplitude oscillatory shear flow fields, the storage modulus shows a nonlinear strain-thinning behavior at strain amplitude range larger than 10 % while the loss modulus exhibits a weak strain-overshoot behavior up to a strain amplitude of 50 % beyond which followed by a decrease in loss modulus with an increase in strain amplitude. (7) At sufficiently large strain amplitude range (${\gamma}_0$>100 %), the loss modulus is found to be greater than the storage modulus, indicating that a viscous property becomes superior to an elastic character in large shear deformations.

• Advances in concrete construction
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• v.10 no.4
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• pp.357-367
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• 2020

The impulse of this paper is to examine the influence of unsteady flow comprising of Eyring-Powell nanofluid over a stretched surface. This work aims to explore efficient transfer of heat in Eyring-Powell nanofluid with bio-convection. Nanofluids possess significant features that have aroused various investigators because of their utilization in industrial and nanotechnology. The influence of including motile microorganism is to stabilize the nanoparticle suspensions develop by the mixed influence of magnetic field and buoyancy force. This research paper reveals the detailed information about the linearly compressed Magnetohydrodynamics boundary layer flux of two dimensional Eyring-Powell nanofluid through disposed surface area due to the existence of microorganism with inclusion the influence of non- linear thermal radiation, energy activation and bio-convection. The liquid is likely to allow conduction and thickness of the liquid is supposed to show variation exponentially. By using appropriate similarity type transforms, the nonlinear PDE's are converted into dimensionless ODE's. The results of ODE's are finally concluded by employing (HAM) Homotopy Analysis approach. The influence of relevant parameters on concentration, temperature, velocity and motile microorganism density are studied by the use of graphs and tables. We acquire skin friction, local Nusselt and motil microorganism number for various parameters.

• Bulletin of the Korean Chemical Society
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• v.2 no.4
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• pp.142-147
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• 1981

A blend polymeric system composed of poly(methyl methacrylate) (PMMA or PM) and polystyrene (PS) dissolved in chloroform was rheologically studied. The viscosities ${\eta}_{bl}$ of the blend system with various blending ratios ${\chi}$ changing from zero (pure PS solution) to unity (pure PMMA solution) were measured at $25{\circ}C$ as a function of shear rates ${\dot{s}}$ by using a Couette type viscometer. ${\eta}_{bl}$ at a given ${\dot{s}}$ decreased exponentially with ${\chi}$ reaching asymptotic constant value of ${\eta}_{bl}$ ; ${\eta}_{bl}$ at a given ${\chi}$ is greater at a smaller ${\dot{s}}$. These results are explained by using Ree-Erying's theory of viscosity, ${\eta}_{bl}=(x_1{\beta}_1/{\alpha}_1)_{b}_1＋ (x_2{\beta}_2/{\alpha}_2)_{bl}[sinh^{-1}{\beta}_2(bl) {\dot{s}}]/{\beta}_2(bl){\dot{s}}$. The Gibbs activation energy ${\Delta}G_i^\neq$(i = 2 for non-Newtonian units) entering into the intrinsic relaxation time ${\beta}$ is represented by a linear combination ${\Delta}G_i^\neq(bl) ={\chi}{\Delta}G_i^{\neq}_{iPM}+(1-{\chi}){\Delta}G_i^{\neq}_{iPS}$;the intrinsic shear modulus$[[\alpha}_i]^{-1}$ is also represented by $[{\alpha}_i(bl)]^{-1}={\chi}[{\alpha}_{iPM}]^{-1}+(1-{\chi})[{\alpha}_{iPS}]^{-1}$ and the fraction of area on a shear surface occupied by the ith flow units $x_i(bl)$ is similarly represented, i.e., $x_i(bl) = {\chi}x_{iPM}+(1-{\chi})x_{iPS}$. By using these ideas the Ree-Eyring equation was rewritten which explained the experimental results satisfactorily.

• Wind and Structures
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• v.34 no.1
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• pp.115-125
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• 2022

The high-Reynolds number flow around a rectangular cylinder, having streamwise to crossflow length ratio equal to 5 is analyzed in the present paper. The flow is characterized by shear-layer separation from the upstream edges. Vortical structures of different size form from the roll-up of these shear layers, move downstream and interact with the classical vortex shedding further downstream in the wake. The corresponding mean flow is characterized by a recirculation region along the lateral surface of the cylinder, ending by mean flow reattachment close to the trailing edge. The mean flow features on the cylinder side have been shown to be highly sensitive to set-up parameters both in numerical simulations and in experiments. The results of 21 Large Eddy Simulations (LES) are analyzed herein to highlight the impact of the lateral mean recirculation characteristics on the near-wake flow features and on some bulk quantities. The considered simulations have been carried out at Reynolds number Re=DU_∞/ν=40 000, being D the crossflow dimension, U_∞ the freestream velocity and ν the kinematic viscosity of air; the flow is set to have zero angle of attack. Some simulations are carried out with sharp edges (Mariotti et al. 2017), others with different values of the rounding of the upstream edges (Rocchio et al. 2020) and an additional LES is carried out to match the value of the roundness of the upstream edges in the experiments in Pasqualetto et al. (2022). The dimensions of the mean recirculation zone vary considerably in these simulations, allowing us to single out meaningful trends. The streamwise length of the lateral mean recirculation and the streamwise distance from the upstream edge of its center are the parameters controlling the considered quantities. The wake width increases linearly with these parameters, while the vortex-shedding non-dimensional frequency shows a linear decrease. The drag coefficient also linearly decreases with increasing the recirculation length and this is due to a reduction of the suctions on the base. However, the overall variation of C_D is small. Finally, a significant, and once again linear, increase of the fluctuations of the lift coefficient is found for increasing the mean recirculation streamwise length.

• Journal of Korean Society of Coastal and Ocean Engineers
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• v.8 no.2
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• pp.123-136
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• 1996

A three-dimensional Galerkin-FEM model which can handle the temporal and spatial variation of density is presented. The hydrostatic approximation is used and density effects are included by means of conservation equation of heat and the equation of state. The finite difference grids are used in the horizontal plane and a set of linear-shape functions is used for the vertical expansion. The similarity transform is introduced to solve resultant matrix equations. The proposed model was first applied to the density-driven circulation in an idealized basin in the presence of the heat exchange between the air and the sea. The advection terms in the momentum equation were ignored, while the convection terms were retained in the heat equation. Coefficients of the vertical eddy viscosity and diffusivity were fixed to be constant. Calculation in a non-rotating idealized basin shows that the difference in heat capacity with depth gives rise to the horizontal gradient of temperature. Consequently, there is a steady new in the upper layer in the direction of increasing depth with compensatory counter flow .in the lower layer. With Coriolis force, geostrophic flow was predominant due to the balance between the pressure gradient and the Coriolis force. As a test in region of irregular topography, the model is applied to the Yellow Sea. Although the resultant flow was very complex, the character of the flow Showed to be geostrophic on the whole.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.47
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• pp.15-32
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• 2002

The endeavors enhancing the grain quality of high-yielding japonica rice were steadily continued during 1980s-1990s along with the self-sufficiency of rice production and the increasing demands of high-quality rices. During this time, considerably great progress and success was obtained in development of high-quality japonica cultivars and quality evaluation techniques including the elucidation of interrelationship between the physicochemical properties of rice grain and the physical or palatability components of cooked rice. In 1990s, some high-quality japonica rice cultivars and special rices adaptable for food processing such as large kernel, chalky endosperm, aromatic and colored rices were developed and its objective preference and utility was also examined by a palatability meter, rapid-visco analyzer and texture analyzer, Recently, new special rices such as extremely low-amylose dull or opaque non-glutinous endosperm mutants were developed. Also, a high-lysine rice variety was developed for higher nutritional utility. The water uptake rate and the maximum water absorption ratio showed significantly negative correlations with the K/Mg ratio and alkali digestion value(ADV) of milled rice. The rice materials showing the higher amount of hot water absorption exhibited the larger volume expansion of cooked rice. The harder rices with lower moisture content revealed the higher rate of water uptake at twenty minutes after soaking and the higher ratio of maximum water uptake under the room temperature condition. These water uptake characteristics were not associated with the protein and amylose contents of milled rice and the palatability of cooked rice. The water/rice ratio (in w/w basis) for optimum cooking was averaged to 1.52 in dry milled rices (12% wet basis) with varietal range from 1.45 to 1.61 and the expansion ratio of milled rice after proper boiling was average to 2.63(in v/v basis). The major physicochemical components of rice grain associated with the palatability of cooked rice were examined using japonica rice materials showing narrow varietal variation in grain size and shape, alkali digestibility, gel consistency, amylose and protein contents, but considerable difference in appearance and texture of cooked rice. The glossiness or gross palatability score of cooked rice were closely associated with the peak, hot paste and consistency viscosities of viscosities with year difference. The high-quality rice variety "IIpumbyeo" showed less portion of amylose on the outer layer of milled rice grain and less and slower change in iodine blue value of extracted paste during twenty minutes of boiling. This highly palatable rice also exhibited very fine net structure in outer layer and fine-spongy and well-swollen shape of gelatinized starch granules in inner layer and core of cooked rice kernel compared with the poor palatable rice through image of scanning electronic microscope. Gross sensory score of cooked rice could be estimated by multiple linear regression formula, deduced from relationship between rice quality components mentioned above and eating quality of cooked rice, with high probability of determination. The $\alpha$-amylose-iodine method was adopted for checking the varietal difference in retrogradation of cooked rice. The rice cultivars revealing the relatively slow retrogradation in aged cooked rice were IIpumbyeo, Chucheongyeo, Sasanishiki, Jinbubyeo and Koshihikari. A Tonsil-type rice, Taebaegbyeo, and a japonica cultivar, Seomjinbyeo, showed the relatively fast deterioration of cooked rice. Generally, the better rice cultivars in eating quality of cooked rice showed less retrogradation and much sponginess in cooled cooked rice. Also, the rice varieties exhibiting less retrogradation in cooled cooked rice revealed higher hot viscosity and lower cool viscosity of rice flour in amylogram. The sponginess of cooled cooked rice was closely associated with magnesium content and volume expansion of cooked rice. The hardness-changed ratio of cooked rice by cooling was negatively correlated with solids amount extracted during boiling and volume expansion of cooked rice. The major physicochemical properties of rice grain closely related to the palatability of cooked rice may be directly or indirectly associated with the retrogradation characteristics of cooked rice. The softer gel consistency and lower amylose content in milled rice revealed the higher ratio of popped rice and larger bulk density of popping. The stronger hardness of rice grain showed relatively higher ratio of popping and the more chalky or less translucent rice exhibited the lower ratio of intact popped brown rice. The potassium and magnesium contents of milled rice were negatively associated with gross score of noodle making mixed with wheat flour in half and the better rice for noodle making revealed relatively less amount of solid extraction during boiling. The more volume expansion of batters for making brown rice bread resulted the better loaf formation and more springiness in rice breed. The higher protein rices produced relatively the more moist white rice bread. The springiness of rice bread was also significantly correlated with high amylose content and hard gel consistency. The completely chalky and large grain rices showed better suitability far fermentation and brewing. The glutinous rice were classified into nine different varietal groups based on various physicochemical and structural characteristics of endosperm. There was some close associations among these grain properties and large varietal difference in suitability to various traditional food processing. Our breeding efforts on improvement of rice quality for high palatability and processing utility or value-adding products in the future should focus on not only continuous enhancement of marketing and eating qualities but also the diversification in morphological, physicochemical and nutritional characteristics of rice grain suitable for processing various value-added rice foods.ice foods.