• 한국식품저장유통학회지
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• 제11권1호
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• pp.126-129
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• 2004

홍화유 저장 중 천연 항산화제의 종류별 항산화 효과를 측정하기 위하여 로즈마리 추출물, 녹차 추출물, isoflavon, Phaffia rhodozyma extract, tocopherol, sesamol 및 삽성 항산화제인 BHA를 홍화유에 첨가하여 6$0^{\circ}C$에서 한달간 저장하며 실험하였다. 저장기간중 점도의 변화 및 항산화력은 녹차 추출물>BHA>tocopherol>로즈마리 추출물>isoflavon>sesamol>Phaffia rhodozyma extract의 순이었다. 녹차 추출물이 모든 천연항산화제 중 가장 우수한 결과를 나타냈는데 실험 28일 경과 후 유지 산패의 척도인 과산화물가는 대조구에 비해 80.4%, 산가는 42.1%가 감소하였고, TBA가는 47.4%산화를 억제하는 것으로 나타났다.

• 대한금속재료학회지
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• 제47권2호
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• pp.114-120
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• 2009

The viscosities of $CaO-SiO_2-Al_2O_3-MgO$ flux were measured under the condition of $CaO/SiO_2=1.0-1.3$ and 5-20 wt%MgO. Submerged arc welding flux with $5wt%Al_2O_3$ content had the lowest critical temperature and widest solid-liquid coexisting region at about 5 wt%MgO. It indicateds that both critical temperature and viscosity depend on the kind of primary phase of molten flux. Viscous behavior of the molten flux at 1773 K was analyzed in the view of silicate structure changed by FT-IR spectroscopy. Based on the critical temperature and the behavior of viscosity at a fixed temperature, it could be proposed that the contents of MgO and $Al_2O_3$ in SAW flux show a pronounced effect on preventing contamination in maintaining the liquid phase flux after welding process.

• 멤브레인
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• 제32권2호
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• pp.109-115
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• 2022

본 연구에서는 용매로 침액되었을 시 전반적으로 더 균일한 상전이법 기반 평막 제조 시 주로 사용되는 부직포 지지체의 영향을 분석하였다. 도프용액의 점도가 낮을 경우 용액이 부직포층으로 쉽게 침투하여 불균일한 막이 형성되는 것을 확인하였으며, 이를 방지하기 위해 부직포층을 유기용매로 침액하는 기법을 도입하였다. 부직포층이 유기 분리막이 생성되는 것을 확인하였으며, 수투과 및 용매투과율도 향상하는 것을 알 수 있었다. 부직포 침액의 영향은 낮은 점도에서 확연하게 나타났으며, 고분자용액의 점도가 높은 경우 침액 여부에 관계없이 동일한 성능을 얻을 수 있었다.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 2006년도 춘계 학술발표회 논문집
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• pp.414-423
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• 2006

Many construction projects adopt grouting technology to prevent the leakage of groundwater or to improve the shear strength of the ground. Recognition as a feasible field procedure dates back to 1925, Since then, developments and field use have increased rapidly. According to improvement of grout materials, theoretical study on grout penetration characteristics is demanded. Fluid of grout always tends to flow from higher hydraulic potential to lower and the motion of grout is also a function of formation permeability. Viscosity of grout is changed by chemical action while grout moves through pores. Due to the increment of viscosity, permeability is decreased. Permeability is also reduced by grout particle deposits to the soil aggregates. In this thesis, characteristics of new cement grout material that is developed recently is studied: injectable volume of new grout material is tested in two different sizes of sands, and the method to calculate injectable volume of grout is suggested with consideration of change in viscosity and clogging phenomena. The calculated values are compared with injection test results. Viscosity of new grout material is found to be an exponential function of time. And lumped parameter $\theta$ of new grout material to be used for assessing deposition characteristics is estimated by comparing deposit theory with injection test results considering different soil types and different injection pressure.

• 공업화학
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• 제29권1호
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• pp.112-116
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• 2018

주조공정 중 주형제조 시 점결제로 사용되는 silicate계 바인더의 주요원료 중 하나인 물유리와 첨가제(Si, 알칼리 금속)의 혼합특성을 살펴보았다. 물유리와 첨가제 그리고 비율에 따라 제조된 혼합물은 FT-IR분석을 통해 분자결합구조를 살펴보았으며, 점도측정으로 분자구조와의 상관관계를 비교하였다. 물유리에 Si 소스의 제공은 물질 내 Si 망상결합을 촉진시켜 점도는 증가하였고, 알칼리 금속을 첨가하였을 경우에 물유리의 Si 망상결합을 억제하여 점도가 낮아졌다. 물유리와 리튬 실리케이트(lithium silicate, LS)의 혼합물의 점도는 LS의 함량이 20 wt% 이하에서는 LS의 함량이 증가할수록 증가하였지만, 20 wt%를 초과할 경우 점차 낮아졌다. 물유리에 KOH를 첨가함으로써 점도를 낮출 수 있었으며, 콜로이달 실리카(colloidal silica, CS) 또는 potassium methyl siliconate (PMS)와의 혼합을 효과적으로 이용하는 데 이용할 수 있다.

• 한국신재생에너지학회:학술대회논문집
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• 한국신재생에너지학회 2008년도 추계학술대회 논문집
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• pp.230-233
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• 2008

The vanadium rich ash of petroleum coke can give a slagging problem during because of the high melting point of $V_2O_3$. For continuous removal of the slag, petroleum coke is often mixed with coal, and the viscosity of the mixed slag is an important property, determining the gasification temperature. The viscosities of the mixed slag from various mixing ratios of petroleum coke and a bituminous coal were investigated. When mixed with a crystalline coal slag, $T_{cv}$ was increased at a higher the coke content in the mixed feed. When the $V_2O_3$ concentration was greater than 4.5%, it was difficult to get accurate measurements of $T_{cv}$. The SEM/EDX analyses of the cooled slag revealed that the major crystalline phase was anorthite, and $T_{cv}$ should be related to the formation temperature of anorthite. The SEM/EDX analyses also showed that, at low concentrations of vanadium, part vanadium formed a crystalline phase with Al-Si-Ca-Fe, and the rest remained in the glassy phase, suggesting that vanadium existed as a slag component at the low viscosity region. At a high concentration, vanadium forms a phase with Ca, and the Ca-V phase was separated from the slag phase, and formed a layer above the slag. FeO in petroleum coke also played an important role determining viscosity: at high temperatures, increased FeO lowered the viscosity, but as it formed a spinel phase, the depletion of FeO in the slag resulted in a higher viscosity.

• 한국식품과학회지
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• 제21권1호
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• pp.75-79
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• 1989

초콜렛의 주요 고체성분인 설탕과 코코아 현탁액의 용융상태에서의 유동특성을 Haake회전점도계로 측정 분석하였다. 두 현탁액 모두 실험 농도에서 항복응력을 가졌으며 낮은 전단속도에서는 rheopexy, 높은 전단속도에서는 thixotropy 성질을 나타내었다. 현탁액의 유동특성은 변형된 Casson식으로 분석되었으며 Casson viscosity와 yield value는 설탕과 코코아 입자의 농도가 증가함에 따라 증가하였으며. Casson viscosity는 고체성분의 입도가 커짐에 따라 설탕 현탁액에서는 감소하였고 코코아 현탁액에서는 증가하였다. Casson yield value는 고체성분의 입도가 커짐에 따라 설탕 현탁액에서 는 감소하였고 코코아 현탁액에서 는 변화가 거의 없었다. 따라서 초콜렛의 유동성은 관능적으로 바람직한 범위 내에서 설탕 입도는 크게 하고 코코아 입도는 작게 함으로써 개선되어질 수 있을 것으로 판단되었다.

• Food Science and Biotechnology
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• 제15권1호
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• pp.33-38
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• 2006

This study was performed to provide basic rheological data of dandelion root concentrates in order to predict their processing aptitude and usefulness as functional foods material. The hot water and 70% ethanol extracts of dandelion root were concentrated at 5, 20, and 50 Brix, and their static viscosity, dynamic viscosity, and Arrhenius plots were investigated. Almost all hot water concentrates showed the typical flow properties of a pseudoplastic fluid, but evaluation using the power law model indicated that the 70% ethanol concentrates showed a flow behavior close to a Newtonian fluid. The apparent viscosity of hot water and 70% ethanol concentrates decreased with increasing temperature. Yield stresses of hot water and 70% ethanol concentrates by Herschel-Bulkley model application were in the range of 0.026 - 1.368 Pa and 0.022 - 0.238 Pa, respectively. The effect of temperature and concentration on the apparent viscosity was examined by Arrhenius equation. The activation energies of hot water and 70% ethanol concentrates were in the range of $8.762-23.778{\times}10^3\;J/mol{\cdot}kg$ and $3.217-20.384{\times}10^3\;J/mol{\cdot}kg$ with increasing concentration, respectively. Storage (G') and loss (G") moduli were generally increased with increasing frequency. For the 70% ethanol concentrates, G" predominated over G' at all applied frequencies and so they showed the typical flow behavior of a low molecular solution. However, for the hot water concentrates, G' predominated over G" at more than 1.9 rad/sec (cross-over point) and so they showed the typical flow behavior of a macromolecular solution.

• 한국식품조리과학회지
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• 제24권2호
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• pp.206-211
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• 2008

This study investigated the feasibility of manufacturing a low-sugar wild vine jam by examining viscosity, water content, and pH, as affected by sugar and pectin content. The jams were prepared by adding various amounts of sucrose, glucose, or fructose (1.89 M, 2.34 M, 2.63 M, or 2.92 M) and/ or pectin (0%, 0.3%, 0.5%, 0.8%, or 1%) to wild vine juice and heating at $90^{\circ}C$ for 3 hrs. A higher viscosity was shown for the jam manufactured with sucrose as compared to those made with glucose or fructose, and the greater the sucrose level the higher the viscosity of the jam. The jam with 50% reduced sugar content showed a similar viscosity to the control jam, which contained only 2.92 M sucrose, when the sugar was co-added with pectin at 0.5% for the low sucrose jam, and at 0.8% for the low glucose or low fructose jams, respectively. The water content of the low sucrose jam was lower than that of the low glucose or low fructose jams, and adding pectin had no significant effect on the water content of the low sugar jam. The pH levels of the jams were not significantly different, regardless of the type and concentration of sugar, temperature, or pectin addition, and ranged between 3.6 and 3.8. Overall, the results clearly show that wild vine jam with 50% reduced sugar content and having the same viscosity as control jam, can be manufactured when pectin and sugar are added together.

• 한국지반공학회:학술대회논문집
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• 한국지반공학회 1999년도 봄 학술발표회 논문집
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• pp.539-542
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• 1999

In this study, acrylate salt material of new chemical composition for injection grouting was prepared in the state of aqueous solution, and the chemical and physical properties of the material were investigated. The gelation time of the material was freely controllable through the control of added catalysts amount. As the viscosity of the material was very low (2∼3cps), its injection efficiency was expected to be very excellent. The variation of its viscosity plotted with the process of gelation revealed that the efficiency of its penetration into the ground soil was very excellent. The LD$\sub$50/ test on white mouse verified the toxicity of the material was very slight and substantially negligible. The grouting effect using the material was examined through field case histories.