• 한국식품과학회지
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• 제38권3호
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• pp.444-447
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• 2006

마를 냉동건조, 선풍기건조, 열풍건조, 연탄건조한 후 이들의 현탁액과 상징액의 점도와 첨가물에 따른 점도변화를 조사하였다. 선풍기건조한 마 현탁액(7.5%)의 점도는 43 mPa s로 냉동건조한 것의 58.1 mPa s보다는 낮았지만 시중에서 많이 사용하는 열풍건조한 것의 17.2 mPa s보다는 높았다. 이는 농가에서 저렴한 방법으로 점성이 상당히 유지되는 건조마를 생산할 수 있음을 말해준다. 건조방법 별로 점도차이가 나는 것은 건조 중 점질물의 단백질이 열변성되었기 때문이었다. 마현탁액과 상징액에 설탕을 첨가하면 점도가 상승하였으나 소금의 첨가로는 별 영향이 없었다. 구연산은 0.5% 첨가하였을 때 점도가 감소하였다.

• 한국태양에너지학회:학술대회논문집
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• 한국태양에너지학회 2012년도 춘계학술발표대회 논문집
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• pp.194-199
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• 2012

In this study, for increasing the efficiency of solar collector, the thermal conductivities and viscosities of the pure water and ethanol oxidized multi-walled carbon nanofluids were measured. Nanofluids were manufactured by ultra-sonic dispersing oxidized multi-walled carbon nanotubes(OMWCNTs) in the pure-water and ethanol at the rates of 0.0005 ~ 0.1 vol%. the Thermal conductivities and viscosities of manufactured nanofluids were measured at the low temperature($10^{\circ}C$), the room temperature($25^{\circ}C$) and the high temperature($70^{\circ}C$). For measuring thermal conductivity and viscosity, we used Transient Hot-wire Method and Rotational Digital Viscometer, respectively. As a result, under given temperature conditions, thermal conductivity of the 0.1 vol% pure-water nanofluid improved 7.98% ($10^{\circ}C$), 8.34% ($25^{\circ}C$), and 9.14% ($70^{\circ}C$), and its viscosity increased by 37.08% ($10^{\circ}C$), 33.96% ($25^{\circ}C$) and 21.64% ($70^{\circ}C$) than the base fluids. Thermal conductivity of the 0.1 vol% ethanol nanofluids improved 33.72% ($10^{\circ}C$), 33.14% ($25^{\circ}C$), and 32.36% ($70^{\circ}C$), and its viscosity increased by 37.93% ($10^{\circ}C$), 31.92% ($25^{\circ}C$) and 29.42% ($70^{\circ}C$) than the base fluids.

• 한국해안·해양공학회논문집
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• 제24권3호
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• pp.203-209
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• 2012

본 연구에서는 최신의 유동측정기를 이용하여 고령토 및 세 종류의 도자기토 시료에 대해 머드유동층의 유동학적 특성, 즉 밀도에 따른 점성 및 항복응력의 변화특성이 정량적으로 산정되었다. 본 연구에서는 또한 이러한 머드유동층의 물리화학적 기본특성들이 각 시료별로 측정되었으며, 이 기본특성들과 유동학적 특성들 사이의 상관관계가 정성적으로 분석되었다. 본 연구결과에 따르면, 머드유동층은 일반적으로 의가소성 거동특성을 보이며, 그 점성 및 항복응력은 모두 밀도가 증가함에 따라 지수함수적으로 급격히 증가하나, 각 시료별로 이 값들은 정량적으로 큰 차이를 보이는 것으로 나타났다.

• 한국식품조리과학회지
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• 제28권6호
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• pp.813-820
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• 2012

To develop the high quality gluten-free rice products with health functionality and desirable texture with moistness, the physicochemical properties of extruded rice flours prepared from the mixture of germinated brown and white rices were investigated. The domestic organic Samgwangbyeo was used to make white and germinated brown rices. White rice (WR) was dried after soaked for 6 h at $15{\pm}3^{\circ}C$ and mixed with germinated brown rice (GBR) with different mixing ratios (100:0, 75:25, 50:50, 25:75, 0:100). The operating conditions of twin screw extruder were 250 rpm of screw speed, $120^{\circ}C$ of barrel temperature, and 25% moisture content of rice flour. The ash, crude protein and crude lipid contents were significantly different (p<0.05) and those of extruded GBR were the highest values, but those of extruded WR were the lowest. The color difference of extruded WR based on white plate showed the lowest among them. The water binding capacity (334.16%), swelling power (8.83 g/g), solubility (33.13%), and total starch (79.50%) were the lowest in extruded GBR. The viscosities of all extruded rice flours by RVA were maintained during heating. The peak and total setback viscosities of extruded rice flours ranged 127-352 and 58.0-85.5 cP, respectively. The novel food biomaterial from germinated brown rice as well as white rice was developed by twin screw extruder. The extruded rice flours control the moistness to improve the texture and also have functional materials, dietary fiber, GABA, and ferulic acid, etc to increase quality of gluten free rice products.

• 대한화학회지
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• 제36권4호
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• pp.485-495
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• 1992

기체 및 액체 상태의 여러가지 유기화합물(alcohol, acetate, alkane, acid 및 substituted NH$_2$)과 이성분계 혼합용액(n-alkane/1-chloroalkane)에 대한 점성도를 계산하기 위하여, 분자의 크기, 가지의 형태, 환상구조, 불포화의 정도, 분극성 등이 분자의 성질에 미치는 영향을 잘 설명하여 주는 molecular connectivity index, Wiener index 및 ad hoc descriptor 방법을 이용하였다. 그 결과 기체 상태에 대해서는 Wiener index 방법이, 액체 상태에 대해서는 ad hoc descriptor 방법이 그리고 이성분계에 대해서는 molecular connectivity index 방법이 우수한 방법임을 알 수 있었으며, 각각의 방법으로 구한 최적 상관관계식을 이용하여 점성도를 계산하였고, 이와 같이 구한 이론치와 점성도의 실측치를 비교할 때, 매우 잘 일치하는 결과를 얻을 수 있었다.

• 대한화학회지
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• 제24권3호
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• pp.209-217
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• 1980

요소 1,3-디메틸요소(DMU), 아세트아미드, 프로피온아미드의 상대점도와 삼투계수를 dimethylsulfoxide(DMSO), 메탄올, 에탄올 및 물용액에서 $25^{\circ}$C와 $45^{\circ}$C에서 각각 측정하였다. 수용액에서 각 용질의 점도증가량은 분몰랄부피가 증가하면서 증가하였으나 물아니 용액에서는 오히려 감소하였다. 또한 요소의 점도 증가량은 수용액에서는 DMU보다 작았으나, 물아닌 용액에서는 DMU보다 컸다. 그러나 아미드류는 어느 용매에서나 거의 같은 점도증가량을 나타내었다. 요소수용액에서 삼투계수는 DMU 수용액보다 컸으며, 물아닌 용액에서 요소용액은 DMU보다 Raoult의 법칙에서 크게 벗어났다. 이러한 사실로부터 요소는 DMSO 용액에서 자체회합을 크게 일으키고 있으며 알코올용액에서는 DMU보다는 큰 정도의 용매-용질상호작용, 수용액에서는 용매구조를 파괴하고 있음을 알았다. 아세트아미드나 프로피온아미드는 수용액이나 DMSO 용액에서보다 알코올용액에서 더 크게 용매구조를 파괴하고 있음을 알았다.

• 한국재료학회지
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• 제13권4호
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• pp.239-245
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• 2003

In order to explore the possibility to extract precious metals from PCB(Printed Circuit Board) scrap by gravity separation, a high temperature melting process was adopted, from the recycling view point, to investigate the influence of viscosity on A1$_2$$O_3$-CaO$-SiO_2$ slag system composed of PCB scrap. For optimizing the pre-treatment process of PCB scrap, an experimental condition for the complete calcination and oxidation of organic materials in PCB scrap was established and a quantitative analysis of oxidized PCB scrap was also carrie out. It was found that 6 hours were enough for the complete oxidation of PCB scrap at 1273 K in an atmosphere condition. A slag, l5wt%$A1_2$$O_3$-45wt%CaO-40wt%SiO$_2$, was chosen as a basic slag composition which is determined based on the quantitative analysis of PCB scrap. Viscosities were measured in slag systems both made from pure fluxes and from PCB scrap with additional fluxes. Slag viscosities composed of pure fluxes were measured to be 5.29 poise and 30.52 poise at temperatures of 1773 and 1573 K, whereas that of PCB scrap with additional fluxes were 3.37 poise and 69.89 poise, respectively.

• Macromolecular Research
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• 제17권2호
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• pp.110-115
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• 2009

The electrical, morphological and rheological properties of melt and dry mixed composites of poly ethylene (PE)/graphite (Gr), polypropylene (PP)/Gr and PP/nickel-coated carbon fiber (NCCF) were investigated as a function of filler type, filler content and processing temperature. The electrical conductivities of dry mixed PP/NCCF composites were increased with decreasing processing temperature. For the melt mixed PP/NCCF composites, the electrical conductivities were higher than those of the melt mixed PE/Gr and PP/Gr composites, which was attributed to the effect of the higher NCCF aspect ratio in allowing the composites to form a more conductive network in the polymer matrix than the graphite does. From the results of morphological studies, the fillers in the dry mixed PP/NCCF composites were more randomly dispersed compared to those in the melt mixed PP/NCCF composites. The increased electrical conductivities of the dry mixed composites were attributed to the more random dispersion of NCCF compared to that of the melt mixed PP/NCCF composites. The complex viscosities of the PP/Gr composites were higher than those of the PP/NCCF composites, which was attributed to the larger diameter of the graphite particles than that of the NCCF. Furthermore, the fiber orientation in the 'along the flow' direction during melt mixing was attributed to the decreased complex viscosities of the melt mixed PP/NCCF composites compared those of the melt mixed PP/Gr composites.

• 한국식품과학회지
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• 제26권5호
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• pp.638-643
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• 1994

조리와 식품 산업에 고구마 전분의 이용 가능성을 높이기 위해 고구마를 $40^{\circ}C$ 항온기에서 2, 4, 7, 10일간 수침시킨 후 전분을 분리 제조하고 이들 전분의 호화 특성과 노화 특성을 측정하였다. 시차주사열량기에 의한 호화 양상에서 무처리 전분의 피크 온도와 엔탈피는 각각 $73.7^{\circ}C,\;1.32cal/g$으로서 폭넓은 피크를 보였으며, 수침 전분은 피크 온도와 엔탈피가 증가하였다. 알칼리 호화 양상은 초기에 급격한 점도의 증가를 보이다 완만해했으며 무처리 전분에 비해 2, 4, 7일 수침 전분의 점도는 증가하였으나 10일 수침 전분은 감하였다. 호화액의 투명도는 모든 전분에서 저장에 따라 감소하였으며 수침 기간이 길어질수록 투명도는 낮아졌다. ${\alpha}$-아밀라아제-요오드법에 의한 노화도는 무처리 전분에 비해 수침 전분은 증가하였고, 노화 전분의 시차주사열량기에 의한 엔탈피도 4일 수침시킨 전분을 제외하고 수침에 의해 증가하였다. 무처리 전분과 분해 후 잔여 전분에 고구마 추출액을 첨가하여 호화시키며 노화도가 낮아졌으며 노화 억제 정도는 분해 후 잔여 전분이 더 컸다.

• 동아시아식생활학회지
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• 제26권5호
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• pp.457-465
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• 2016

Effects of soaking time on the physicochemical and structural characteristics of waxy rice flours and starches purified from flours using the alkaline steeping method were investigated. Korean cultivar Sinseonchal waxy rice was washed and soaked in tap water (1:2 w/w) and stored at room temperature for 15 days. On each day of soaking for 0, 1,2 3, 5, 10, and 15 days, pH of soaking water was measured and rice grains were dried, ground, and passed through 100 mesh sieve. The pH was reduced to 3.90 by day 5 and increased to 4.60 by day 15. The protein and ash contents, swelling powers and solubilities of flours and starches decreased with increasing soaking time. The water-binding capacities increased while trends were not similar to soaking time. The flour particle size distribution ranged from two to four peaks with increasing soaking times. Starch granule size decreased with increasing soaking time. The peak, trough, and final viscosities of flours and starches showed similar trends until 10 days and 15 days, respectively. The starches presented higher viscosities than the flours. The branch chain length distributions of amylopectin of starches showed an increaseed DP6~12 portion and decreased DP13~24 portion with increasing soaking time of waxy rice grains.