• Bulletin of the Korean Chemical Society
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• 제11권1호
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• pp.28-31
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• 1990

By using Pak's theory of liquid, a phenomenological theory of viscosity proposed by the authors is applied to liquids under high pressures. The calculated viscosities for various simple substances are in good agreements with those of the observed values over wide pressure ranges.

• Food Science and Biotechnology
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• 제17권2호
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• pp.234-240
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• 2008

The optimal conditions for the production of branched dextrin from com starch (CSBD) using branching enzyme (BE) were established by investigating the degree of retrogradation of the gelatinized starch. The physicochemical properties of CSBD prepared using the established process were evaluated. It was found that physicochemical properties of com starch were greatly modified by BE treatment. CSBD had a higher dextrose-equivalent value and water solubility than the corresponding control. On the other hand, the viscosities in gelatinized solution and amylose contents of CSBD were lower than those of the control. A high-performance size-exclusion chromatography/multiangle laser light scattering/retractive index (HPSEC/MALLS/RI) system showed that the average molecular weight of CSBD was lower than that of the control. The pasting viscosities of CSBD were stable during the entire temperature cycle. In general, the BE treatment resulted in the retrogradation during storage being lower for CSBD than for the control.

• Bulletin of the Korean Chemical Society
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• 제33권5호
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• pp.1686-1692
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• 2012

Densities (${\rho}$), Viscosities (${\eta}$) and ultrasonic speeds (u) of pure acetophenone (AP), propiophenone (PP), $p$-methyl acetophenone ($p$-MeAP), $p$-chloroacetophenone ($p$-ClAP) and those of their binary mixtures with $N$-ethyl aniline ($N$-EA) as a common component, were measured at 303.15 K over the entire composition range. These experimental data were used to calculate the excess volume $V^E$, deviation in ultrasonic speeds ${\Delta}u$, isentropic compressibility $K_s$, intermolecular free length $L_f$, acoustic impedance Z, deviations in isentropic compressibility ${\Delta}K_s$, deviation in viscosity ${\Delta}{\eta}$ and excess Gibbs free energy of activation of viscous flow ($G^{*E}$) at all mole fractions of $N$-ethyl aniline. These parameters, especially excess functions, are found to be quite sensitive towards the intermolecular interactions between component molecules. Theoretical values of viscosity of the binary mixtures were calculated using different empirical relations and theories. The relative merits of these relations and theories were discussed. The experimental results were correlated by using the polynomial proposed by Redlich-Kister equation.

• 대한화학회지
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• 제58권3호
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• pp.251-257
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• 2014

Poly(methyl acrylate)-poly(acrylonitrile) 공중합체의 응력완화 실험은 용매기를 부착한 인장 시험기를 사용하여 여러 온도의 공기 중, 증류수 용액에서 실행하였다. Eyring-Halsey 모델의 이론적인 응력완화식에 응력완화 실험 결과를 적용하여 여러 가지 유동 파라메타를 계산하였다. 비결정성 영역에서의 유동단위의 고찰을 위하여 유동 파라메타와 결정크기로부터 섬유고분자 물질의 자체확산, 홀 부피, 점성, 열역학파라메타 등을 계산하였다. 이들 시료의 유동 파라메타는 유동 단위의 홀부피, 자체확산, 유동 열역학 파라메타와 직접적인 연관을 갖는 것으로 규명되었다.

• 동아시아식생활학회지
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• 제25권3호
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• pp.440-450
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• 2015

Effects of Doenjang and Chunggukjang on rheological properties of bread flour were investigated based on falling number, RVA, farinogram, colorimeter, rheofermentometer and SEM. The falling number of bread flour was highest among all samples, and mixed flours containing Chunggukjang showed lower falling number than Doenjang. RVA showed that initial pasting temperatures of the control mixed flour of Doenjang and Chunggukjang increased sequentially, whereas peak viscosities were reversed and final viscosities showed similar results. In the farinogram, consistencies and water absorptions decreased with increasing quantity of Doenjang and Chunggukjang. Developments, stabilities, time to breakdowns and farinogram quality numbers of the mixed flour containing Doenjang were higher than those of Chunggukjang and greater addition decreased values. In the rheofermentometer test, height of maximum dough development of mixed flours containing Chunggukjang were lower than that of flours containing Doenjang. Total volumes, retention volumes and retention coefficients of mixed flours containing Doenjang and Chunggukjang were lower compared to the control. For features, SEM showed that mixed flour containing Chunggukjang showed a faded boundary compared to flour containing Doenjang. All of results showed that the various activities of Chunggukjang were more potent than those of Doenjang.

• 한국식품과학회지
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• 제47권6호
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• pp.793-796
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• 2015

The in-vitro starch digestibility of white and brown rice flours was continuously characterized from a rheological point of view. Specifically, the in-vitro viscosities of the rice digesta samples were monitored under simulated oral, gastric, and intestinal conditions. A trend of decreasing viscosities in all the digesta samples was observed during the in-vitro digestion. After cooking, the brown rice sample exhibited lower viscosity than that of the white rice flour due to the presence of more non-starch components. A similar tendency was observed during the simulated oral and gastric digestions. However, the viscosity crossover between the white and brown rice samples was observed during intestinal digestion. In addition, the amount of glucose released from the brown rice flour was significantly lower than that from the white rice flour. Thus, the slower rate of starch hydrolysis in the brown rice flour could be related to its in-vitro rheological behaviors.

• 한국작물학회지
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• 제44권3호
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• pp.207-213
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• 1999

Thirty-eight glutinous rice varieties were classified into nine groups on the scatter diagram by the upper two principal components (56% contribution to the total information) based on eleven physicochemical characteristics including the viscograms and physical properties of cooked rice. The first principal component was the factor mainly associated with the viscogram characteristics of rice flour emulsion and the second was the factor chiefly related to the physical properties of cooked rice and water absorbability of rice grain. Indica glutinous rices were clearly distinguished from japonica ones by the first principal component score. Javanica glutinous rices were widely distributed on the intermediate zone between indica and japonica or on several japonica rice groups. Significant positive or negative correlations were found among water absorption rates of rice grain, physical properties of cooked rice, and viscogram characteristics of rice flour. Especially in japonica glutinous rices, the breakdown and setback viscosities of rice flour were closely associated with the alkali digestion value of milled rice and the stickiness of cooked rice. The frequency ratio of short glucose chains (A-chain) to intermediate glucose chains (B-chain), the ratio of B- chains to long glucose chains (C-chain) and the relative frequency of A- or B-chain fractions representing the amylopection structure of rice starch was closely associated with the breakdown and setback viscosities of rice flour.

• Journal of Pharmaceutical Investigation
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• 제29권1호
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• pp.21-27
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• 1999

Semi-solid poly(ortho esters) (POE) were prepared to provide bioerodible carriers for sustained drug delivery systems of naloxone (NLX) in the treatment of narcotic addiction. As the POE have viscous behavior at room temperature, a significant advantage of this polymer is that it can be injected without any surgical intervention. The POE was synthesized by a transesterification reaction between 1,2,6-hexanetriol and trimethyl orthoacetate, and the structure of the polymer was confirmed by IR. The in vitro release of the drug from POE was studied. The release rate of NLX decreased with increasing intrinsic viscosities of the polymer. In vivo biocompatibility studies were carried out in rats with NLX loaded POE. Histopathological analysis showed that NLX implants are well-tolerated by rats when used subcutaneously. Pharmacokinetic studies of POE-NLX implants of two different viscosities were carried out in rabbits. In all cases, plasma concentrations of NLX were maintained over 1 ng/ml for at least 168 hours, but initial burst effect was observed. Mean residence time(MRT) was found to depend on the viscosity of the polymer.

• 한국지역사회생활과학회지
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• 제18권3호
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• pp.399-406
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• 2007

Soybean seeds were fermented by Bacillus subtilis and/or Lactobacillus bulgaricus to improve solubility, viscosity, water holding capacity and oil holding capacity of soybean proteins in Chongkukjang. The maximum colony forming unit and protease activity of B. subtilis or L bulgaricus were observed after 60 hours of fermentation, and those of the mixed fermentation by two microorganisms were steadily increased during the fermentation periods. Solubilities of soybean proteins by B. subtilis or L bulgaricus were steadily increased before the values were considerably increased to 60 hours of fermentation, whereas water holding capacities of the proteins were decreased by B. subtilis or L. bulgaricus and those of the mixed fermentation were decreased progressively. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Viscosities of soybean proteins by B. subtilis and/or L. bulgaricus were decreased progressively during the fermentation. Oil holding capacities of soybeans by B. subtilis or L. bulgaricus were maximum at 20 or 80 hours of fermentation and those of the mixed fermentation were decreased after 10 hours of the fermentation.

• 대한기계학회논문집B
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• 제30권1호
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• pp.67-73
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• 2006

This investigation deals with the spin-up flows in a circular container of aspect ratio, 2.0. Shear front is generated in the transient spin-up process and propagating from the side wall to the central axis in a rotating container. Propagation of the shear front to the axis in a rotating container means the region acquires an angular momentum transfer from the solid walls. Propagating speed of the shear front depends on the apparent viscosity of polymer solution. Two kinds of polymer solutions are considered as a working fluid: one is CMC and the other is CTAB solution. CMC solution has larger apparent viscosity than that of water, and CTAB shows varying apparent viscosities depending on the applied shear rates. Transient and spatial variations of the apparent viscosities of the present polymer solutions (CTAB and CMC) cause different speeds of the propagating shear front. In practice, CMC solution that has larger values of apparent viscosity than that of water always shows rapid approach to the steady state in comparison of the behavior of the flows with water. However, for the CTAB solution, the speed of the propagating of the shear front changes with the local magnitude of its apparent viscosity. Consequently, the prediction of Wedemeyer's model quantitatively agrees with the present experimental results.