• Korea-Australia Rheology Journal
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• v.20 no.4
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• pp.245-251
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• 2008

Two polysiloxanes having different chemical structures were blended with polycarbonate (PC) under ultrasonic irradiation in solution. The polysiloxanes used were poly(methylphenyl siloxane) and vinyl-terminated poly(dimethyl siloxane). It was of primary interest to investigate the effect of polysiloxane structure on the rheological properties of PC/polysiloxane blends. It was found that a small amount (1.5 phr) of polysiloxanes greatly altered the melt viscosities and elasticity of PC. In particular, incorporation of poly(methylphenylsiloxane) led to a notable increase in elasticity with greater shear sensitivity of PC. The observed rheological behaviors of PC/polysiloxane blends were partly explained in conjunction with the tendencies found in ultrasonic degradation of polysiloxanes. Thermal stability and morphology in sonicated blends of PC/polysiloxane blends were also discussed.

• Applied Biological Chemistry
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• v.34 no.4
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• pp.360-365
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• 1991

Rheological properties of Shinsunchalbyeo(Japonica) and $Hangangchalbyeo(J{\times}Indica)$ waxy-rice starches gelatinized with thermal or alkali solutions were investigated with rotational viscometer(Brabender Viscotron). The two starches showed Bingham pseudoplastics behavior in $4{\sim}8%$ thermal or alkali gelatinized starch solutions. The shear stress of Hangangchalbyeo starch solution gelatinized with thermal or alkali showed higher values than that of Shinsunchalbyeo starch and the difference of the two varieties gelatinized with alkali showed higher values than that gelatinized with thermal. Consistency index and yield stress values of Hangangchalbyeo starch showed higher than that of Shinsunchalbyeo starch in the two gelatinized methods and the difference of the two varieties gelatinized with alkali showed higher values. And it was higher that the deffendence of consistency index on starch concentration and initial starch concentration of yield stress in the alkali gelatinized samples than those of in the thermal gelatinized ones.

• Polymer(Korea)
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• v.26 no.6
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• pp.767-777
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• 2002

In this work, biodegradable modified aliphatic polyester (MAP) in tetrafunctional epoxy (4EP) resin was investigated in terms of cure kinetics, thermal stabilities, rheological properties, and mechanical interfacial properties. DSC results of the blends show that the cure activation energies (E$\_$a/) were increased in 10 wt% of MAP compared with neat 4EP, due to the increasing intermolecular interaction between 4EP and MAP. The decomposed activation energies (E$\_$t/) derived from Coats-Redfern method, were increased within the 10∼30 wt% composition range of MAP contents, resulting from increasing the cross-linking density of the blend system. Rheological properties of the blend system were investigated under isothermal condition using a rheometer. Cross-linking activation energies (E$\_$c/) were determined from the Arrhenius equation based on gel time and curing temperature. As a result, the E$\_$c/ showed a similar behavior with E$\_$a/. The fracture toughness (K$\_$IC/) of the mechanical interfacial properties was discussed in semi-IPN behaviors of the casting specimen.

• Journal of the Microelectronics and Packaging Society
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• v.10 no.3
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• pp.9-17
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• 2003

In this paper, thermo-mechanical and rheological properties of NCPs (Non-Conductive Pastes) depending on silica filler contents and diluent contents were investigated. And then, thermal cycling (T/C) reliability of flip chip assembly using selected NCPs was verified. As the silica filler content increased, thermo-mechanical properties of NCPs were changed. The higher the silica filler content was added, glass transition temperature ($T_g$) and storage modulus at room temperature became higher. While, coefficient of thermal expansion (CTE) decreased. On the other hand, rheological properties of NCPs were significantly affected by diluent content. As the diluent content increased, viscosity of NCP decreased and thixotropic index increased. However, the addition of diluent deteriorated thermo-mechanical properties such as modulus, CTE, and $T_g$. Based on these results, three candidates of NCPs with various silica filler and diluent contents were selected as adhesives for reliability test of flip chip assemblies. T/C reliability test was performed by measuring changes of NCP bump connection resistance. Results showed that flip chip assembly using NCP with lower CTE and higher modulus exhibited better T/C reliability behavior because of reduced shear strain in NCP adhesive layer.

• Korea-Australia Rheology Journal
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• v.17 no.2
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• pp.35-40
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• 2005

Nanofluid is a novel heat transfer fluid prepared by dispersing nanometer-sized solid particles in traditional heat transfer fluid to increase thermal conductivity and heat transfer performance. In this research we have considered the rheological properties of nanofluids made of CuO particles of 10-30nm in length and ethylene glycol in conjunction with the thermal conductivity enhancement. When examined using TEM, individual CuO particles have the shape of prolate spheroid of the aspect ratio of 3 and most of the particles are under aggregated states even after sonication for a prolonged period. From the rheological property it has been found that the volume fraction at the dilute limit is 0.002, which is much smaller than the value based on the shape and size of individual particles due to aggregation of particles. At the semi-dilute regime, the zero shear viscosity follows the Doi-Edwards theory on rodlike particles. The thermal conductivity measurement shows that substantial enhancement in thermal conductivity with respect to particle concentration is attainable only when particle concentration is below the dilute limit.

• Food Science and Biotechnology
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• v.15 no.5
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• pp.756-762
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• 2006

Freeze concentration of milk was carried out through the controlled recrystallization of ice in a multi-stage freeze concentrator. Rheological characteristics of ice slurries were analyzed to determine efficient concentration levels for the freeze concentration process. It was determined that efficient concentration level was 17% of total solids in the first and 27% in the second stage. Physicochemical properties were compared between freeze concentrated and evaporated milk. Freeze concentrated milk was more similar in color appearance to control milk than was evaporated milk. pH significantly decreased in evaporated milk than in freeze concentrated milk. pH of freeze concentrated milk resulted in similar value to control. These results indicated the advantages of freeze concentration as a non-thermal milk processing technology in terms of physicochemical properties. Consequently, we investigated the influence of ice recrystallization on the rheological characteristics of ice slurries and physicochemical properties of freeze concentrated milk.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.57-63
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• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.

• Korea-Australia Rheology Journal
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• v.19 no.3
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• pp.125-131
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• 2007

Biodegradable polymeric blends are expected to be widely used by industry due to their environmental friendliness and comparable mechanical and thermal properties. Poly (lactic acid) (PLA) and poly (butylene succinate) (PBS) are such biodegradable polymers which aim to replace commodity polymers in future applications. Since cost and brittleness of PLA is quite high, it is not economically feasible to use it alone for day to day use as a packaging material without blending. In this study, blends of PLA and PBS with various compositions were prepared by using a laboratory-scale twin-screw extruder at $180^{\circ}C$. Morphological, thermal, rheological and mechanical properties were investigated on the samples obtained by compression molding to explore suitability of these compositions for packaging applications. Morphology of the blends was investigated by scanning electron microscopy (SEM). Morphology showed a clear phase difference trend depending on blend composition. Modulated differential scanning calorimetry (MDSC) thermograms of the blends indicated that the glass transition temperature ($T_g$) of PLA did not change much with the addition of PBS, but analysis showed that for PLA/PBS blend of up to 80/20 composition there is partial miscibility between the two polymers. The tensile strength and modulus were measured by the Instron Universal Testing Machine. Tensile strength, modulus and percentage (%) elongation at break of the blends decreased with PBS content. However, tensile strength and modulus values of PLA/PBS blend for up to 80/20 composition nearly follow the mixing rule. Rheological results also show miscibility between the two polymers for PBS composition less than 20% by weight. PBS reduced the brittleness of PLA, thus making it a contender to replace plastics for packaging applications. This work found a partial miscibility between PBS and PLA by investigating thermal, mechanical and morphological properties.

• Korea-Australia Rheology Journal
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• v.13 no.4
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• pp.169-177
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• 2001

Morphological, thermal, rheological, and mechanical properties of reactive compatabilized blends of poly(butylene terephthalate) (PBT) and Polyamide-6 (PA) containing EGMA copolymer were investigated using scanning electron microscopy (SEM), differential scanning calorimetry (DSC), advanced rheometric expansion system (ARES), and universal testing machine (UTM). From the results of thermal analysis by DSC, the melting point of the 30/70 PBT-PA blend was broadened after EGMA was added in the blends, since the enthalpy of melting of the PBT-PA somewhat decreased with the increase of EGMA content. From this result, it is suggested that the EGMA affected to the crystallization behavior and crystallinity of the PBT-PA blends. From SEM micrographs of the 70/30, 50/50, and 30/70 PBT-PA blends, the droplet size of the 30/70 PBT-PA blend was about 0.8 ${\mu}{\textrm}{m}$ which was smaller than that of the 50/50 and 70/30 PBT-PA blends. The complex viscosity of the 30/70 PBT-PA blend observed to be higher than that of the 50/50 and 70/30 PBT-PA blends. From the results of the morphology and rheological properties for the PBT-PA blends, it is suggested that the compatibility is increased in the 30/70 PBT-PA blend than the 50/50 and 70/30 PBT-PA blends. From the results of mechanical properties, it was found that the tensile strength of the 30/70 PBT-PA blend increased with the increase of EGMA up to 2 phr, while tensile strength of the blend in which EGMA content was higher than 2 phr decreased with the increase of EGMA content. From the results of morphological, thermal, rheological, and mechanical properties for the PBT-PA-EGMA blends, it is suggested that the EGMA could be used as a compatibilization role in the blends.

• Korean Journal of Food Science and Technology
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• v.17 no.3
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• pp.141-145
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• 1985

In the present study, an attempt was made to investigate the characteristics of rheological properties of a themally oxidized soybean oil. Various flow curves of the oxidized oils were obtained using a broad range of shear rate (452-904 rpm). The flow curves showed the characteristics of thixotropic flow, and as temperature decreased (range : 13-$37^{\circ}C$) they demonstrated increasingly stronger thixotropic properties. A thixotropic slope similar to the coefficient of thixotropy as applied to the rheological characteristics of the thermally oxidized soybean oil to predict its rheological properties quantitatively at an equilibrium state. The empirical formula with the thixotropic slope was found satisfactory in predicting the Non-Newtonian behavior of the thermally oxidized soybean oil.