• The Korean Journal of Rheology
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• v.11 no.1
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• pp.28-33
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• 1999

Introducing boric acid to the polyviny alcohol(PVA) solutions has a profound effect on the rheological properties through crosslinking between hydroxyl groups of PVA. This study investigates the effect of boric acid on the rheological properties of polyvinyl alcohol(PVA)/dimethyl sulfoxide(DMSO)/water systems in the absence of cations. The viscosity of PVA/ DMSO/water systems containing 1 wt.% boric acid was decreased with increasing water content. PVA/DMSO systems containing 1 wt.% boric acid exhibited rheological properties similar to elastic gels by forming crosslinked structures. On the other hand, PVA/water systems containing 1 wt.% boric acid exhibited rheological properties typical of viscous materials. In-corporation of boric acid into PVA/DMSO system caused a notable change in the viscosity of the system, whereas boric acid had little effect on the viscosity of PVA/water system. PVA/DMSO/boric acid system gave the greatest storage modulus among the PVA solution systems. Increasing water level in the mixed solvent of DMSO and water diminished the storage modulus of the systems.

• Journal of Korea Foundry Society
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• v.27 no.1
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• pp.31-35
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• 2007

In order to develop the semi-solid forming technology for magnesium alloy the rheological and thixotropic behavior of Mg alloy slurry with varying shear rates and cooling rates was investigated and simulated with considering the viscosity based on microstructures and processing variables. The viscosity of slurry of Mg alloy (AZ91D) in semi-solid region was exponentially increased with a solid fraction, and was decreased with increasing a shear rate. In order to analyze precisely the rheological behavior, the ANYCAST program modified with the Carreau model and the different heat transfer coefficient between the cast and mold was used to simulate the flow behavior of Mg semi-solid slurry during the injection into a casting mold in a high pressure diecasting machine. The simulated rheological behavior of Mg alloy slurry was matched well with the experimental results.

• Korean Journal of Food Science and Technology
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• v.21 no.3
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• pp.453-459
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• 1989

A strictly aerobic bacterium forming yeller pigment and a highly viscous polysaccharide was isolated. The bacterium was identified as Pseudomonas mendocia. The polysaccharide was presumed to be ${\beta}-glucan$ with o-acetyl group in its structure and the constituent sugar components were glucose and rhamnose in the molar ratio of 2.1: 1.0. The intrinsic viscosity was 64.73dl/g. The apparent viscosity of 1% aqueous solution was 428 mPa.s. at $42\;sec^{-1}$ and the yield stress of the solution was 8.89Pa. The polysaccharide did not have thermal stability but show pH and salt stability.

• Computers and Concrete
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• v.8 no.4
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• pp.371-388
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• 2011

In this paper, time-continuous constitutive equations for strain rate-dependent materials are presented first, among which those for the overstress and the consistency viscoplastic models are considered. By allowing the stress states to be outside the yield surface, the overstress viscoplastic model directly defines the flow rule for viscoplastic strain rate. In comparison, a rate-dependent yield surface is defined in the consistency viscoplastic model, so that the standard Kuhn-Tucker loading/unloading condition still remains true for rate-dependent plasticity. Based on the formulation of the consistency viscoplasticity, a computational elasto-viscoplastic constitutive model is proposed for the short fiber-reinforced fresh cementitious paste for extrusion purpose. The proposed constitutive model adopts the von-Mises yield criterion, the associated flow rule and nonlinear strain rate-hardening law. It is found that the predicted flow stresses of the extrudable fresh cementitious paste agree well with experimental results. The rate-form constitutive equations are then integrated into an incremental formulation, which is implemented into a numerical framework based on ANSYS/LS-DYNA finite element code. Then, a series of upsetting and ram extrusion processes are simulated. It is found that the predicted forming load-time data are in good agreement with experimental results, suggesting that the proposed constitutive model could describe the elasto-viscoplastic behavior of the short fiber-reinforced extrudable fresh cementitious paste.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.34 no.5
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• pp.18-38
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• 2002

A previous study on the model coatings based on latex-bound plastic pigment coatings (1) has been extended to latex-bound No. 1 clay, ultra-fine ground calcium carbonate (UFGCC), and clay-carbonate pigment mixture coatings, which are being widely used in the paper industry. The latex binder used was a good film-forming, monodisperse S/B latex or 0.15$\mu\textrm{m}$. No. 1 clay was representative of plate-like pigment particles, whereas UFGCC was of somewhat rounded rhombohedral pigment particlel. Both of them had negatively skewed triangular particle size distributions having the mean particle suet of 0.7${\mu}{\textrm}{m}$ and 0.6$\mu\textrm{m}$, respectively. Their packing volumes were found to be 62.5% and 657%, respectively. while their critical pigment volume concentrations (CPVC's) were determined to be 52.7% and 50.5% ( average of 45% caused by the incompatibility and 55.9% extrapolated) by coating porosity, respectively. Each pigment/latex coating system has shown its unique relationship between coating properties and pigment concentrations, especially above its CPVC. Notably, the clay/latex coating system hat shown higher coating porosity than the UFGCC/latex system at high pigment concentrations above their respective CPVC's. It was also found that their coating porosity and gloss were inter-related to each other above the CPVC's, as predicted by the theory. More interestingly, the blends of these two pigments have shown unique rheological and coating properties which may explain why such pigment blends are widely used in the industry. These findings have suggested that the unique structure of clay coatings and the unique high-shear rheology of ground calcium carbonate coatings can be judiciously combined to achieve superior coatings. Importantly, the low-shear viscosity of the blends was indicative of their unique packing and coating structure, whereas their high-shear rheology was represented by a common mixing rule, i.e., a viscosity-averaging. Transmission and scanning electron and atomic force microscopes were used to probe the state of pigment / latex dispersions, coating surfaces, freeze fractured coating cross-sections, and coating surface topography. These microscopic studies complemented the above observations. In addition, the ratio, R, of CPVC/(Pigment Packing Volume) has been proposed as a measure of the binder efficiency for a given pigment or pigment mixtures or as a measure of binder-pigment interactions. Also, a mathematical model has been proposed to estimate the packing volumes of clay and ground calcium carbonate pigments with their respective particle size distributions. As well known in the particle packing, the narrower the particle size distributions, the lower the packing volumes and the greater the coating porosity, regardless of particle shapes.

• The Korean Journal of Food And Nutrition
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• v.16 no.2
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• pp.130-137
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• 2003

The squid had not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting(pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 9$0^{\circ}C$ for 60 minutes. The additives examined were as follows; 20mM EDTA, 10mM PMSF, 5 $\mu$mol/100g TGase, 0.2% potassium bromate, 2% collagen, 2% sucrose ester of stearic acid and 1% egg shell powder. The effects of additives on jelly strength were observed as follow, in descending order; 10mM of PMSF>5 $\mu$mo1/100g of TGase>0.2% of potassium bromate>20mM of EDTA. But sucrose ester of stearic acid and 1% egg shell powder were no effect. The solvents examined were as follows; n-amyl alcohol, n-butyl alcohol, n-hexyl alcohol, ethyl alcohol, ethylene glycol, propylene glycol and glycerin glycol. It showed that high jelly strength as 787gㆍcm for 3% of n-butyl alcohol and 749gㆍcm for 3% of n-amyl alcohol. To adding 5% of n-butyl alcohol and n-amyl alcohol, gave the highest jelly strength and water holding capacity(WHC). Effect of alcohol on jelly strength appeared higher value at added 5% of n-butyl alcohol than n-amyl alcohol, and flying squid product was higher than jumbo squid product.

• Journal of Life Science
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• v.13 no.4
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• pp.481-491
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• 2003

A squid meat has not been utilized for gel products because of its lower gel forming ability. The objectives of this study were as followed; 1) the optimum heating condition on squid meat paste products and 2) the optimum added level for jelly strength of squid meat paste products. Optimum heating conditions of squid meat kamaboko were as followed; setting (pre-heating) at 15$^{\circ}C$ or 55$^{\circ}C$ for 2 hours and heating at 90$^{\circ}C$ for 60 minutes. Effect for jelly strength of starch additives wheat starch, potato starch and com starch were examined. The jelly strength of heat induced gels differed from the levels of additives. In case of adding starch, potato starch was resulted in the superior jelly strength than the other starchs, wheat starch and corn starch, at any levels. Optimum concentration was 10%(w/w) at every additives. Folding test value was B at added 10% and this value was mean good product. Data of jumbo and flying squid meat paste products added potato starch, corn starch and wheat starch of 10% were shown below, jelly strengths were 858${\pm}$34∼1020${\pm}$37gㆍcm and 966${\pm}$33∼l148${\pm}$45gㆍcm and moisture contents were 72.43∼73.04% and 71.61∼72.78%, respectively. To adding edible agar and sea tangle, showed the highest jelly strength (edible agar>sea tangle, flying squid>jumbo squid) at added 0.5%(w/w) concentration.

• Journal of the Korean Wood Science and Technology
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• v.27 no.3
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• pp.73-81
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• 1999

This paper was intended to evaluate the effect of the blending condition of pigments on the packing structure of coating color and the interaction between pigments and latices on the optical and interior properties of coated paper. It has been studied many ways to modify the coating structure to induce the interaction among coating components as followings ; 1) to use dispersant for pigment, 2) to control the charge density and the type of surface charge of latex, 3) to support the water retention by adding water retention agent or flow modifier. This paper was performed through the introduction of interaction between pigments which were two kinds of clays and one precipitated calcium carbonate(PCC) and ionic latices of which anionic and amphoteric respectively under the certain blending condition of pigments where their blending ratio of clays to calcium carbonate was 70pph to 30pph. The reason is that packing volume of pigments was highest in that region and thixotropical behavior appears in measuring rheology of coating color. We measured the properties of coating color, interaction with pigments and latex, and properties of coated paper and its printability. As a results, we could find out that amphoteric latex had a great influence on the interaction with pigments, especially clays, no matter what grade and also affected the coating structure significantly in case that this blending condition was 70(clays) to 30(PCC). It produced a powerful effect on the forming of bulky and smooth coating structure and in turn improved the printability of coated paper.

• Asian-Australasian Journal of Animal Sciences
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• v.32 no.5
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• pp.721-733
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• 2019

Objective: The objectives of this study were to investigate the thermal gelation properties and molecular forces of actomyosin extracted from two classes of chicken breast meat qualities (normal and pale, soft and exudative [PSE]-like) during heating process to further improve the understanding of the variations of functional properties between normal and PSE-like chicken breast meat. Methods: Actomyosin was extracted from normal and PSE-like chicken breast meat and the gel strength, water-holding capacity (WHC), protein loss, particle size and distribution, dynamic rheology and protein thermal stability were determined, then turbidity, active sulfhydryl group contents, hydrophobicity and molecular forces during thermal-induced gelling formation were comparatively studied. Results: Sodium dodecyl sulphate-polyacrylamide gel electrophoresis showed that protein profiles of actomyosin extracted from normal and PSE-like meat were not significantly different (p>0.05). Compared with normal actomyosin, PSE-like actomyosin had lower gel strength, WHC, particle size, less protein content involved in thermal gelation forming (p<0.05), and reduced onset temperature ($T_o$), thermal transition temperature ($T_d$), storage modulus (G') and loss modulus (G"). The turbidity, reactive sulfhydryl group of PSE-like actomyosin were higher when heated from $40^{\circ}C$ to $60^{\circ}C$. Further heating to $80^{\circ}C$ had lower transition from reactive sulfhydryl group into a disulfide bond and surface hydrophobicity. Molecular forces showed that hydrophobic interaction was the main force for heat-induced gel formation while both ionic and hydrogen bonds were different significantly between normal and PSE-like actomyosin (p<0.05). Conclusion: These changes in chemical groups and inter-molecular bonds affected protein-protein interaction and protein-water interaction and contributed to the inferior thermal gelation properties of PSE-like meat.