• Transactions of Materials Processing
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• v.23 no.1
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• pp.41-48
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• 2014

The light guide plate has become the major component for the backlight module in general information technology products (e.g. mobile phones, monitors, etc.). High speed injection molding has been adopted for thin walled LGP giving advantages such as weight, shape, size, and reduction in production costs. In the current study, the rheological characteristics of high liquidity plastic resin PC(HL8000) were measured using a capillary rheometer to improve the reliability of the numerical analysis for high speed injection molding. With the measured viscosity and PVT of PC(HL8000), numerical analysis of injection molding was conducted using the simulation software(Moldflow). Filling time and deflection were predicted and compared with those of traditional PC resins(H3000, H4000). The results show that PC(HL8000) has significantly different rheological characteristics during high speed injection molding. Hence proper properties of the resin should be used to improve the accuracy of numerical predictions.

• The Korea Journal of Herbology
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• v.27 no.2
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• pp.93-97
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• 2012

Objectives : The Astragalus membranaceus has been used to diuretic, tonic, anti-viral, anti-oxidant activities in oriental herb medicine, and in each experiment, proved in this effects. Root of A. membranaceus includes according to flavonoid, saponin, polysaccharide, thus it has been studied for anti-oxidant, anti-inflammatory, anti-cancer activities. However, previous researches have been performed with being limited mainly to food industry. The present study was conducted anti-oxidative activity of A. membranaceus extracts. In addition, The objective of the present study was to determine the possibility for the application of emulsions in the development of A. membranaceus for cosmetics. Methods : In this study, aimed SOD like activity of A. membranaceus extract, effects of A. membranaceus extract on viscoelastic properties of emulsion was measured using rheometer. Results : In the results, 1, 3-butylene glycol extract of A. membranaceus efficiently reduce the active oxygen, SOD like activity of more than 40% decrement depend on concentration. And A. membranaceus extract increase the modulus of elasticity of emulsion, therefore A. membranaceus extract have not influence on stability loss. As such, the A. membranaceus extracts will remain stable when applied to emulsions or skin products. Conclusions : In consequence of this study, A. membranaceus extract can be effectively used in cosmetic emulsions when the relation between natural product extracts and formulation of cosmetics is elucidated. It is highly recommended that rheology be applied to determine the optimal extract concentration for cosmetic formulations.

• Preventive Nutrition and Food Science
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• v.19 no.3
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• pp.242-245
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• 2014

The flow behaviors of three thickened fruit juices (orange, apple, and grape juice) prepared with a commercial instant xanthan gum (XG)-based thickener that is marketed in Korea were investigated at different thickener concentrations (1.0%, 1.5%, 2.0%, 2.5%, 3.0%, and 3.5%) and setting times (5 and 30 min) using a rheometer and a line-spread measurement method. The flow distance values measured by the line-spread test (LST) were compared with the apparent viscosity (${\eta}_{a,50}$) values measured with a sophisticated computer-controlled rheometer. The ${\eta}_{a,50}$ values of the juices increased as thickener concentration increased, whereas their flow distances decreased. The ${\eta}_{a,50}$ values at the 30-min setting time were much higher than those at the 5-min setting time, indicating that the setting time before serving or consuming thickened juices can affect viscosity values. Plots comparing ${\eta}_{a,50}$ values to LST flow distances revealed strong exponential relationships between the two measures ($R^2$=0.989 and $R^2$=0.987 for the 5- and 30-min setting times, respectively). These results indicate that the LST can be a suitable instrument for evaluating the viscosity of thickened fruit juices prepared with different XG-based thickener concentrations and setting times for the dysphagia diet.

• International Journal of Highway Engineering
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• v.2 no.1
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• pp.123-133
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• 2000

The asphalt mixture with CRM(Crumb Rubber Modifier) is known to show a better performance in resisting thermal cracking, fatigue cracking, and rutting compared with the conventional mixture. In this research, the lab tests on the physical and the mechanical characteristics of the domestic crumb rubber modified asphalt binder and conventional asphalts (AP-3, AP-5) were conducted. The physical test results show that CRM asphalt has better physical characteristics than that of conventional asphalts. The dynamic shear rheometer test results in high temperature show that CRM asphalt has higher complex shear modulus and aging resistance than those of conventional asphalts. And, the bending beam rheometer in low temperature test results show that CRM asphalt has higher resistance to thermal cracking than that of conventional asphalts.

• Korean journal of food and cookery science
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• v.29 no.5
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• pp.591-598
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• 2013

This study was investigated quality properties of Sulgi with different mixed ratio of brown rice flour (BRF) and germinated brown rice flour (GBRF) by rheometer and sensory evaluation. Moisture contents of Sulgi with different mixed ratio of BRF and GBRF were 44.3~46.0%. In textural properties of Sulgi by rheometer, the higher BRF mixed level, hardness of those were higher. The higher GBRF mixed level, springiness, cohesiveness and gumminess of those were higher. In sensory evaluation properties of Sulgi, the higher BRF mixed level, flavor, firmness and graininess of those were higher. The higher GBRF mixed level, surface color, off-flavor, adhesiveness and cohesiveness of those were higher. Correlation between textural properties and sensory evaluation properties, hardness and firmness, graininess, cohesiveness and moistness, gumminess and surface color, gumminess and off-flavor, were correlated positively(p<0.01). Hardness and surface color, hardness and cohesiveness, hardness and overall quality, springiness and firmness, springiness and graininess were correlated negatively (p<0.01).

• Journal of Powder Materials
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• v.23 no.2
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• pp.112-119
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• 2016

A powder injection molding process is developed and optimized for piezoelectric PAN-PZT ceramics. Torque rheometer experiments are conducted to determine the optimal solids loading, and the rheological property of the feedstock is evaluated using a capillary rheometer. Appropriate debinding conditions are chosen using a thermal gravity analyzer, and the debound specimens are sintered using sintering conditions determined in a preliminary investigation. Piezoelectric performance measures, including the piezoelectric charge constant and dielectric constant, are measured to verify the developed process. The average values of the measured piezoelectric charge constant and dielectric constant are 455 pC/N and 1904, respectively. Powder injection molded piezoelectric ceramics produced by the optimized process show adequate piezoelectric performance compared to press-sintered piezoelectric ceramics.

• Korean journal of food and cookery science
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• v.8 no.3
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• pp.315-321
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• 1992

This investigation was undertaken for me purpose of studying me sensory and textural properties of Julpyun (Korean traditional rice cake) made by various soaking time (1, 4, 6, 8, and 12 hours) of rice during storage at room temperature. The storage periods were 2, 4, 6, and 10 hours. Sensory evaluation was done by a panel of 12 judges majoring in food and nutrition. The luation was repeated 3 times. Objective evaluation was done by rheometer and color difference meter. As a result of me sensory evaluation for Julpyun made by various soaking time and storage periods, mere were significant differences (p<0.001) in most of characteristics between soaking time and storage periods. Julpyun made by soaking time for 12 hours showed the most favorite tendency during storage periods. The result of textural properties measured by rheometer showed similar trend to those of sensory evaluation. By me color difference meter, L (lightness) value were increased by increasing the soaking time. There were significant differences (p<0.001) between me samples.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.24 no.3
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• pp.129-133
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• 1998

We have studied a relationship between the pattern of complex modulus change versus internal phase volume ratio and the rheological consistency of concentrated W/O emulsions with Magnesium Sulfate in the range 0.0 to 0.5 wt% and with different oil polarities, respectively. The rheological consistency with time of concentrated W/O emulsion was checked using Fudoh Rheometer and the coalescence of deformed water droplets was examined using polarized light microscope(LEICA DMRP). To find the pattern of complex modulus change of the concentrated emulsions versus internal phase volume ratio, the effect of varying water phase volume fraction from 0.78 up to 0.85 on viscoelastic measurements was investigated using rotational rheometer (HAAKE Rheostress RS 50). The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The greater the increase of complex modulus was, the less coalescence occurred and the more consistent the concentrated emulsions were. And the pattern of complex modulus increase versus volume ratio has been explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsion.

• Korean journal of food and cookery science
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• v.16 no.4
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• pp.311-315
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• 2000

Mulberry leaves Julpyun(a traditional Korean rice cake) was prepared by adding Mulberry leaves powder in the ratio of 0%, 3%, 6% and 9% of rice flour, and tested for inorganic nature, physical function, chromaticity, and rheological properties. As the ratio of mulberry leaves powder increased, both the amounts of major inorganic ingredients, calcium, magnesium, and sodium, and the amounts of minor inorganic ingredients, iron, copper, and zinc, were increased proportionally. Thus, one way to increase the amounts of inorganic ingredients appeared to add mulberry leaves powder. In physical function test, control cake(0% mulberry leaves) showed the highest value in appearance and the value decreased as the amounts of mulberry leaves increased. In color, 3%-mulberry leaves-Julpyun gave the highest value followed by 0%, 6%, and 9%-Julpyun in order. The values of texture and moisture were decreased as the ratio of mulberry leaves powder increased. In rheometer test, 9%-mulberry leaves Julpyun showed the high values in hardness, cohesiveness, and brittleness. Therefore, as the amounts of mulberry leaves powder increased, the amounts of inorganic ingredients increased, but the value of physical function test decreased. 9% mulberry leaves Julpyun has the highest value of rheometer test.

• Elastomers and Composites
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• v.44 no.3
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• pp.308-314
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• 2009

The acrylic rubber was synthesized by emulsion polymerization using n-butyl acrylate, n-butyl methacrylate, acrylonitrile, glycidylmethacrylate, and allyl methacrylate. When the contents of acrylonitrile were increased at fixed amount of crosslinking monomers, the Tg of polymers was increased with the contents of acrylonitrile, Mooney viscosity, hardness, and tensile strength also were increased. But the elongation was decreased due to the reduction of chain flexibility. The addition of the monomer for crosslinking, glycidylmethacrylate whose Tg is $56^{\circ}C$ resulted in the increased Tg of the polymer, and increased Mooney viscosity, hardness, and tensile strength, but the elongation at break was decreased with the glycidylmethacrylate contents. It was shown that this phenominon was attributed to the increment of crosslinking density by glycidylmethacrylate through the measurement of rheometer.