• Tribology and Lubricants
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• v.13 no.2
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• pp.27-38
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• 1997

ER clutch is a device using ER fluid, so called "intelligent material" and is a power transmission system controlled with electric field strength. This device responses very rapidly when controlled by rapid and continuous electrical signal and can form a servosystem. Wear, noise and vibration during operation is very low level. This study was undertaken to investigate substitutive possibilities of this ER clutch for existing power transmission mechanism. An analytic relationships using rheological model (so called, 'Bingham plastic model') of ER fluid were developed, and operation constraints and optimum design concepts were constructed. With this relationships, typical responses of ER clutch and effects of changing geometric, kinetic parameters of ER clutch and ER fluid properties were described. In conclusion, compared with existing mechanisms, an excellent performance of ER clutch was confirmed.confirmed.

• Bulletin of the Korean Chemical Society
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• v.2 no.4
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• pp.129-132
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• 1981

Polystyrene was degraded by using a vibrating ball mill. The viscosities and molecular weights of the degraded products were measured, and the decrease of viscosity $[\eta}$ with ${\dot{s}}$ (rate of shear) observed for the degraded products were analyzed by applying the Ree-Eyring equation for viscous flow. The variation of the parameters $x_2$/{\alhpa}_2,{\beta}_2$ and $x_1{\beta}_1/{\alpha}_1$ in the equation were explained by the fracture of polymer molecules by mechanical force. The electron paramagnetic resonance spectrum of the degraded sample was taken, and it was confirmed that free radicals were produced by the chain-scission of polystyrene.

• Advances in concrete construction
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• v.8 no.3
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• pp.199-206
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• 2019

High performance sandcretes (HPS) are new concretes characterized by particles having a diameter less than 5 mm, as well as very high mechanical strength and durability. This work consists in finding solutions to make sandcretes with good physico-mechanical and durability properties for this new generation of micro-concrete. However, upgrading ordinary sandcrete into high performance sandcrete (HPS) requires a thorough study of formulation parameters (equivalent water/binder ratio, type of cement and its dosage, kind and amount of super plasticizer, and gravel/sand ratio). This research study concerns the formulation, characterization and durability, in a sulphate environment, of a high performance sandcrete (HPS), made from local materials. The obtained results show that the rheological properties of fresh concrete and mechanical strength differ with the mineralogy, density and grain size distribution of sands and silica fume used.

• 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.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.81-88
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• 1987

Rheological properties of rehydrated suspensions of two kinds of freeze dried Kochujang powders, processed at different freezing rates, were compared with raw Kochujang using Brookfield wide-gap rotational viscometer at $25^{\circ}C-60^{\circ}C$. Shear rates ranged from $0.1965\;sec^{-1}$ to $1.9650\;sec^{-1}$ and solid content ranged from 47% to 56%. Rehydrated suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang exhibited pseudoplastic behaviors with yield stress and presented thixotropic properties which followed the second-order kinetic behavior proposed by Tiu. Suspensions of Kochujang powders exhibited considerably higher decaying rates than raw Kochujang. The dependency of the equilibrium structure parameter on the shear rate was weak, and there were no significant differences among the values of structure parameters of three samples. The temperature dependency of the apparent viscosity of Kochujang suspension was fully expressed by Arrhenius equation and activation energies of suspensions of quickly frozen Kochujang powder and slowly frozen Kochujang powder, and raw Kochujang were 2.21, 2.18, and 2.32 Kcal/g.mole respectively. Consistency indices of three samples increased with solid content and decreased with temperature. Flow behavior indices of three samples showed no considerable dependency on the temperature and solid content. There were no significant differences in the rheological properties between two Kochujang powders.

• Korean Journal of Agricultural Science
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• v.22 no.1
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• pp.103-109
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• 1995

The model foods were prepared by simulating mositure, protein and starch, and they were heated for 30 mins, at $80^{\circ}C$ and then cooled at $25^{\circ}C$ in water bath. Their rheological properties were investigated by the use of Brookfield wide-gap rotational viscometer at $30{\sim}60^{\circ}C$, and the rotation speed ranged from 0.6 to 6 rpm and solid content ranged from 8% to 11%, the results obtained were as follows. 1. All the model foods ($P_1S_3$, $P_2S_2$, $P_1S_1$, $P_2S_1$, $P_3S_1$, $P_4S_0$) exhibited pseudoplastic behaviors with yeild stress and were thixotropic foods which showed time - dependent structural decays, but the starch food of 8 ~ 11 % solid content did not show the flow behavior. 2. The correlation between the rheological parameters and the protein content of model foods in various moisture content did not appeared a constant relationship. 3. The change of shear stress against shear rate in high starch foods was larger than that in high protein foods and the structure at initial shear time was decayed with a quatic equation according to the Tiu's Model and structural decay was in parallel with the increase of shear rate. 4. The temperature dependency of the apparent viscosity of $P_1S_2$, and $P_2S_1$ was fully expressed by Arrhenius equation and activation energies of their food were 2.35 and $1.34Kcal/g{\cdot}mol$, respectively.

• Korean Journal of Food Science and Technology
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• v.30 no.5
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• pp.1085-1091
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• 1998

The purpose of this study was to investigate the rheological properties of surimi gels and imitation crab-leg products by stress-relaxation test and to examine the correlations between stress-relaxation parameters and T.P.A. parameters. The linear viscoelasticity of surimi gels and imitation crab-leg products was observed in the range of the strain of $5{\sim}20%$ at cross-head speed 2.4 mm/sec. The average tensile forces of surimi gels and imitation crab-leg products were similar, 370.4 g and 436.4 g, respectively, but surimi gels showed higher relaxation time and viscous component (17256.1 sec, $1.357{\times}10^{10}$ poise) than those of imitation crab-leg products (6110 sec, $0.519^{\ast}10^{10}$ poise). Estimated tensile force of each exponential term in relaxation test was highly related with hardness, gumminess and chewiness of T.P.A (r=0.93, 0.93, 0.95, p<0.01), the relaxation time of each exponential term was rrelated with cohesiveness (r=0.89, p<0.01) of T.P,A. and the elastic component of exponential term with gumminess, chewiness and hardness (r=0.92, 0.94, 0.93. p<0.01) of T.P.A.. The viscous component of exponential term was related with cohesiveness (r=0.83, p<0.05) of T.P.A.. The degree of texturization was negatively related with the relaxation time and viscous component (r=-0.92, -0.96, p<0.01).

• Food Science and Preservation
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• v.19 no.3
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• pp.344-353
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• 2012

This study was carried out to investigate the rheological properties of dough and the quality characteristics of breads with Saesalbori (non-waxy barley) and Saechalbori (waxy barley) flours added at concentrations of 10, 20, and 30% to wheat flour. The maximum viscosity increased in the Saesalbori flour mixtures and decreased in the Saechalbori flour mixtures. The dough stability of the 10% barley flour mixtures was equal to that of the control while that of the 30% barley flour mixtures decreased more. The extensibility of the dough decreased with the increasing level of barley flour in all the blends, but the resistance of the dough increased. As the ratio of barley flour increased, the loaf volume of the breads significantly decreased, but the bread weight increased. The 10% Saesalbori flour mixtures increased the hardness of the breads but did not cause any significant change in the other TPA parameters while the 10% Saechalbori flour mixtures did not cause any change in all the TPA parameters. The sensory evaluation results showed that the 10% barley flour mixtures had no significantly different overall acceptance from the control, and that the 20% substitution still resulted in acceptable sensory qualities. The results of the study also showed that the bread-making properties of Saesalbori were improved by germination, but those of Saechalbori declined.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.34 no.8
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• pp.799-807
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• 2010

Direct numerical simulations (DNS) of turbulent channel flow for which the drag is reduced by using polymer additives have been performed by a pseudo-spectral method. The Reynolds number based on the friction velocity and half-channel height is 395, and the polymeric stresses due to the polymer additives are evaluated using the FENE-P (finitely extensible nonlinear elastic-Peterlin) model. The numerical results show that the drag reduction rate is significantly affected by the parameters used in the FENE-P model, such as the maximum extensibility and relaxation time of the polymer molecules. The turbulence data for both low- and high-drag reduction regimes are analyzed. In addition, the effects of FENE-P model parameters on the flow characteristics have been investigated for the same drag reduction rate due to the polymer additives. Finally, the present DNS results have been used to verify the correlation between rheological parameters and the extent of drag reduction, which was suggested by Li et al. (2006).

• KSBB Journal
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• v.5 no.3
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• pp.235-240
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• 1990

A quantitative physiological approach has been employed to estimate the metabolic parameters such as specific uptake rates of nutrients and specific production rate in continuous culture of Pseudomonas elodea for gellan gum production. The estimated values of metabolic parameters are used for process improvement. During the exponential growth phase, the specific growth rate was 0.16hr-1 in batch culture. The gellan gum concentration increased up to 0.7g dry weight/100g broth and the apparent viscosity of the culture broth was about 4,500 cp.(72hrs culture). The ratio of specific uptake rate of carbon to that of nitrogen were found to be optimum at about 3.0mg-carbon/mg-nitro-gen. With the improved medium, the maximum gellan production rate, 0.6g dry weight/1/hr, was obtained at D=0.14 hr-1. The shear stresses of culture broth were fairly well correlated with shear rates by using Casson equation and at highly viscous culture broth, oxygen transfer coefficient was greatly reduced.