• 한국인쇄학회지
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• 제26권1호
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• pp.39-50
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• 2008

We have manufactured Ag pastes for gravure printing by adding different solvent contents. Then the gravure printability and properties of conductive patterns gravure-printed by the different rheology characteristics of pastes were investigated. The dispersity of pastes was increased and the viscosity and shear rate dependence of viscosity for pastes were decreased by increasing the solvent content. Also storage modulus G', loss modulus G" and angular frequency value when G" starts to be bigger than G' of pastes were increased by decreasing the solvent content. These mean a flow drop of paste. As a result of gravure printing using two plates which have different line counts(175line and 350line), conductive patterns printed using 175line were spreaded more but Ag packing, thickness and conductivity of the conductive patterns were better than those printed using 350line. And the spread values of conductive patterns were increased with solvent contents but the best properties for Ag packing, surface roughness and conductivity of the conductive pattern were obtained by paste (3) which has 550cps of viscosity at $100s^{-1}$ and tan ${\delta}$ > 1 at 10rad/s. As a result of gravure printing using 350 line plate and paste (3), the conductive pattern has $1.2{\mu}m$ of film thickness and $1.9{\times}10^{-5}{\Omega}{\cdot}cm$ of conductivity.

• 폴리머
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• 제26권1호
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• pp.61-70
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• 2002

단일 중합체 폴리프로필렌(PP) 수지가 가지는 분자량 특성과 유변 특성이, 회분식 가교 발포 공정을 통해 생산된 발포체 구조 변화에 미치는 영향을 연구하였다. 또한, 전자선 조사 가교가 PP 발포체에 미치는 영향도 연구하였다. 분자량 증가에 따른 저장 모듈러스(G'), 손실 모듈러스(G"), 제로 전단 점도($\eta_O$) 및 완화시간($\lambda$) 등의 유변 물성 값은 증가하였고, 이러한 유변 물성의 증가는 발포체 구조의 안정성에 직접적인 영향을 미쳤다. 전자선 조사량에 따른 PP의 겔분율은 3.2 Mrad의 전자선 조사량에서 크게 증가하며, 발포체의 안정성을 크게 향상시켰고, 그 이상의 전자선 조사량에서는 겔분율은 다시 감소하였고, 발포체 구조 또한 불안정해졌다.정해졌다.

• 폴리머
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• 제39권2호
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• pp.247-255
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• 2015

Poly(1,2-propylene glycol adipate) (PPA) was used as an environmentally friendly plasticizer in flexible poly(vinyl chloride) (PVC). Thermal, mechanical, and rheological properties of the PVC/PPA blends were characterized by differential scanning calorimetry, dynamic mechanical analysis, tensile test, scanning electron microscopy and small amplitude oscillatory shear rheometry. The results showed that PPA lowered the glass transition temperature of PVC. The introduction of PPA could decrease tensile strength and Young's modulus of the PVC/PPA blends; however, elongation-at-break was dramatically increased due to the plastic deformation. The plasticization effect of PPA was also manifested by the decrease of dynamic storage modulus and viscosity in the melt state of the blends. The results indicated that PPA had a good plasticizing effect on PVC.

• Preventive Nutrition and Food Science
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• 제21권1호
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• pp.73-77
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• 2016

Flow and dynamic rheological properties of thickened waters prepared with commercial food thickeners were investigated at different pH levels (3, 4, 5, 6, and 7). The commercial xanthan gum (XG)-based thickener (thickener A) and starch-based thickener (thickener B), which have been commonly used in a domestic hospital and nursing home for patients with swallowing difficulty (dysphagia) in Korea, were selected in this study. Thickened samples with both thickeners at different pH levels showed high shear-thinning flow behaviors (n=0.08~0.22). Thickened samples at pH 3 showed higher n values and lower consistency index (K) values when compared to those at other pH levels. The K values of thickener A increased with an increase in pH level, while the n values decreased, showing that the flow properties greatly depended on pH. There were no noticeable changes in the K values of thickener B between pH 4 and 7. At pH 3, the thickened water with thickener A showed a higher storage modulus (G') value, while that with thickener B showed a lower G'. These rheological parameters exhibited differences in rheological behaviors between XG-based and starch-based thickeners, indicating that the rheological properties of thickened waters appear to be greatly influenced by the acidic condition and the type of food thickener. Appropriately selecting a commercial food thickener seems to be greatly important for the preparation of thickened acidic fluids with desirable rheological properties for safe swallowing.

• Korea-Australia Rheology Journal
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• 제12권2호
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• pp.135-141
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• 2000

The linear viscoelastic behavior of acrylonitrile-butadiene-styrene (ABS) polymers with different rubber content has been investigated in the frame of a linear viscoelastic model, which takes into account the inter-connectivity of the dispersed rubber particles. The model developed in our previous work has been shown to properly predict the low frequency plateau for the storage modulus, which is generally observed in polymer blends containing core-shell-type impact modifiers. In the present study, further experiments have been carried out on ABS polymers with different rubber content to verify the validity of our linear viscoelastic model. It has been found that our model describes quite properly the rheological behavior of ABS polymers with different rubber content, especially at low frequencies. The experimental data confirm that our model describes the rheological properties of rubber-modified thermoplastic polymers with strong adhesion at the particle/matrix interface more accurately than the Palierne model.

• Journal of Pharmaceutical Investigation
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• 제33권1호
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• pp.15-19
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• 2003

The rheological behavior of poloxamer 407 solution as function of concentration and temperature was evaluated by rotational viscometer. The viscosity of poloxamer 407 solution was increased as the concentration of poloxamer 407 and temperature increased. At $4^{\circ}C$, poloxamer 407 solution showed the Newtonian flow characteristics regardless of concentration. Upon increasing temperature the poloxamer solution changed to the pseudoplastic flow pattern. And at gelation temperature, rheological profiles showed the abrupt increase in viscosity. Gelation temperature was decreased as the concentration of poloxamer 407 increased, while it increased as the concentration of poly(ethylene glycol) 4000 increased. Poly(ethylene glycol) might be expected to reduce the driving force for hydrophobic interaction resulting in slow gelation. From the viscoelastic properties of poloxamer gel system, we obtained the storage and loss modulus depending on the shear stress and frequency. And the sol-gel transition temperature was also obtained from the viscoelastic properties of poloxamer 407 gel.

• Advances in materials Research
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• 제1권4호
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• pp.245-268
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• 2012

Results of isothermal torsional oscillation tests are reported on melts of linear low density polyethylene and isotactic polypropylene. Prior to rheological tests, specimens were annealed at various temperatures ranging from $T_a$ = 180 to $310^{\circ}C$ for various amounts of time (from 30 to 120 min). Thermal treatment induced degradation of the melts and caused pronounced decreases in their molecular weights. With reference to the concept of transient networks, constitutive equations are developed for the viscoelastic response of polymer melts. A melt is treated as an equivalent network of strands bridged by junctions (entanglements and physical cross-links). The time-dependent response of the network is modelled as separation of active strands from and merging of dangling strands with temporary nodes. The stress-strain relations involve three adjustable parameters (the instantaneous shear modulus, the average activation energy for detachment of active strands, and the standard deviation of activation energies) that are determined by matching the dependencies of storage and loss moduli on frequency of oscillations. Good agreement is demonstrated between the experimental data and the results of numerical simulation. The study focuses on the effect of molecular weight of polymer melts on the material constants in the constitutive equations.

• 접착 및 계면
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• 제6권4호
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• pp.12-17
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• 2005

Natural fiber/phenolic biocomposites with chopped henequen fibers treated at various levels of electron beam irradiation (EBI) were made by means of a matched-die compression molding method. The interfacial property was explored in terms of interfacial shear strength measured by a single fiber microbonding test. The thermal properties were studied in terms of storage modulus, tan ${\delta}$, thermal expansion and thermal stability measured by dynamic mechanical analysis, thermomechanical analysis and thermogravimetric analysis, respectively. The result showed that the interfacial and thermal properties depend on the treatment level of EBI done to the henequen fiber surfaces. The present result also demonstrates that 10 kGy EBI is most preferable to physically modify the henequen fiber surfaces and then to improve the interfacial property of the biocomposite, supporting earlier results studied with henequen/poly (butylene succinate) and henequen/unsaturated polyester biocomposites.

• 한국식품조리과학회지
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• 제33권3호
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.

• Macromolecular Research
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• 제11권6호
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• pp.410-417
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• 2003

Poly(methyl methacrylate-co-acrylonitrile) [P(MMA-co-AN)]/Na-MMT nanocomposites were synthesized through emulsion polymerization with pristine Na-MMT. The nanocomposites were exfoliated up to 20 wt% content of pristine Na-MMT relative to the amount of MMA and AN, and exhibited enhanced storage moduli, E', relative to the neat copolymer. The exfoliated morphology of the nanocomposite was confirmed by XRD and TEM. 2-Acryla-mido-2-methyl-1-propane sulfonic acid (AMPS) widened the galleries between the clay layers before polymerization and facilitated the comonomers, penetration into the clay to create the exfoliated nanocomposites. The onset of the thermal decomposition of the nanocomposites shifted to a higher temperature as the clay content increased. By calculating areas of tan$\delta$ of the nanocomposites, we observed that the nanocomposites show more solid-like behavior as the clay content increases. The dynamic storage modulus and complex viscosity increased with clay content. The complex viscosity showed shear-thinning behavior as the clay content increased. The Young's moduli of the nano-composites are higher than that of the neat copolymer and they increase steadily as the silicate content increases, as a result of the exfoliated structure at high clay content.