• The Korean Journal of Rheology
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• v.11 no.1
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• pp.28-33
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• 1999

Introducing boric acid to the polyviny alcohol(PVA) solutions has a profound effect on the rheological properties through crosslinking between hydroxyl groups of PVA. This study investigates the effect of boric acid on the rheological properties of polyvinyl alcohol(PVA)/dimethyl sulfoxide(DMSO)/water systems in the absence of cations. The viscosity of PVA/ DMSO/water systems containing 1 wt.% boric acid was decreased with increasing water content. PVA/DMSO systems containing 1 wt.% boric acid exhibited rheological properties similar to elastic gels by forming crosslinked structures. On the other hand, PVA/water systems containing 1 wt.% boric acid exhibited rheological properties typical of viscous materials. In-corporation of boric acid into PVA/DMSO system caused a notable change in the viscosity of the system, whereas boric acid had little effect on the viscosity of PVA/water system. PVA/DMSO/boric acid system gave the greatest storage modulus among the PVA solution systems. Increasing water level in the mixed solvent of DMSO and water diminished the storage modulus of the systems.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.896-904
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• 2013

Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among three buffalo breeds in China. The technological characteristics of milk produced by three cattle breeds of river buffalo (Murrah), crossbreed 1st generation ($F_1$), crossbreed multiple generation ($F_H$, $H{\geq}3$) buffaloes were investigated. Cattle breeds showed evident effect on milk protein, fat and total solids content, but little effect on most of buffalo casein molecular weight. Milk fat, protein content and the viscosity of buffalo milk from river buffalo were lower than those of $F_1$ and $F_H$, so was the buffer capacity. The viscosity was negatively correlated to temperature and concentration. Results of stability coefficient showed that milk dispersion system had the best dynamic stability characteristics under pH 6.6 and 6 times dilution, while zeta potential of Murrah milk was slightly higher than that of hybrid offspring ($F_1$, $F_H$). SDS-PAGE results showed that buffalo ${\alpha}_s$-casein had a slightly faster mobility than standard ${\alpha}_s$-casein; while buffalo ${\beta}$-casein showed a slightly slower mobility than standard ${\beta}$-casein. There is no clear differences in molecular weight of ${\alpha}_s$-, ${\beta}$-, and ${\kappa}$-casein among Murrah, $F_1$ and $F_H$.

• The Journal of the Acoustical Society of Korea
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• v.23 no.4E
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• pp.140-145
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• 2004

A laboratory study was carried out to investigate the change of ultrasonic velocity as a function of temperature for fluid mud (i.e., suspension). Pulse transmission technique with ultrasonic wave was used for ultrasonic velocity measurement. The five samples for fluid mud were prepared for concentration range of $30.6{\%}\;(1.24\;g/cm^{3}\;in\;density),\;23.3{\%}\;(1.19\;g/cm^{3}),\;11.5{\%}(1.10\;g/cm^{3}),\;7.8{\%}\;(1.08\;g/cm^{3}),\;and\;3.8{\%}\;(1.05\;g/cm^{3})$ by weight. The ultrasonic velocity in fluid mud was investigated to increase $(approximately\;2.83\;to\;4.95\;m/s/^{\circ}C)$ with increasing temperature, due to the effect of viscosity and compressibility of water with changing temperature. But the increasing rate tends to decrease at temperature higher than $30^{\circ}C,$ caused by the effect of viscosity. The concentration of fluid mud more affect to the ultrasonic velocity at higher temperature range than that at lower temperature. Overall the temperature effect on the ultrasonic velocity in fluid mud was a similar rate as for distilled water and seawater, suggesting fluid mud significantly depends on the behavior of water.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.99-107
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• 1984

Naked barley flour(Baekdong cultivar) was examined with respect to its pasting properties by means of Brabender amylograph after adding barley lipids, fatty acids, vegetable oils and emulsifiers at 1% level. Amylogram of barley flour showed a similar gelatinization temperature but higher paste viscosities at all reference points as compared with wheat flour. Barley flour showed lower amylograph curves by defatting with n-hexane, namely reductions in initial gelatinization point, maximum viscosity and setback value. But re-addition of n-hexane extract to the defatted flour essentially reproduced the curve obtained in the undefatted flour. Addition of polar and nonpolar lipids exhibited different effects on the pasting properties of barley flour. Polar lipids generally increased maximum viscosity a little while non-polar lipids increased the maximum viscosity substantially. Addition of increasing amounts of nonpolar lipids was found to progressively increase the maximum viscosity. Addition of fatty acids increaed th maximum viscosity and delayed the peak time. The maximum viscosity of defatted barley flour impregnated with unsaturated fatty acids was higher than that of defatted barley flour impregnated with saturated fatty acids Increasing amounts of linoleic acid were fount to progressively increase the maximum viscosity and to delay the peak time of defatted barley flour. Addition of six vegetable oils lowered the gelatinization temperature and rasied the maximum viscosity and temperature at maximum viscosity. Addition of increasing amount of peanut oil was found to decrease the maximum viscosity. The effect of emulsifiers was greater in undefatted flour than in defatted flour. The maximum viscosity of defatted flour was slightly affected by Methocel 50, Methocel 1500 and Emulthin, and substantially increased by Methocel 4000, sodium polyacrylate and calcium stearyl lactylate.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2003.10a
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• pp.140-143
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• 2003

The drawbead is an important part in sheet metal forming for automotive part and its effect is affected by various process parameters. Therefore in this study, drawbead friction test was performed at various process parameters - panels (cold rolled and galvanized sheet steel), lubricants (having three different viscosities), bead materials(steel, iron) and surface treatment of bead (Cr plating). Circular shape bead has been used for the test. The results show that friction and drawing characteristics were mainly influenced by the nature of zinc coating, viscosity of lubricants, surface treatment of a bead and hardness of coated layer.

• Journal of the Korean Ceramic Society
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• v.34 no.12
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• pp.1261-1267
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• 1997

Four kids of powder admixtures(A, B, C, D) based on anhydrite were manufactured by mixing at a fixed rate of II-anhydrite, fly ash and active silica as an industrial by-product. Fluidity properties of cement paste such as mini-slump, apparent viscosity with elapsed time, as well as setting time of cement pastes of these admixtures substituted up to 11wt% of cement were compared to those of cement paste(SS) substisuted by marketed high-strength powder admixture(S). Among these powder admixtures, the fluidity of cement pastes(PA, PC) substituted by A and C powder admixtures manufactured from II-anhydrite and fly ash had an excellent property than that of cement paste substituted by marketed powder admixture and also a good fluidity-retention effect with elapsed time by adding of superplasticizer. The setting time of cement paste substituted by powder admixtures based on anhydrite slightly retarded than that of cement paste substituted by marketed powder admixture.

• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.1
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• pp.180-184
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• 2013

Recently, silk sericin has attracted the attention of researchers owing to its useful properties as a biomaterial including 1) good wound healing and cell activities, 2) fast gelation character, and 3) high water retention property. In the present study, silk sericin was prepared using different extraction times in hot water and the effect of extraction time on the rheological properties of sericin solutions and gels was examined. It was found that the production yield of sericin increased with extraction time. The shear viscosity of sericin solutions and gels decreased with increasing extraction time due to a decrease in sericin molecular weight. When the sericin solution transformed to a gel, the viscosity increased and the shear thinning behavior was more evident. In addition, the shear stress measurements indicated that the slip between the sericin samples and the measuring plate of the rheometer was increased by the gelation of sericin. The compression strength of sericin gel could be increased remarkably (by more than 100 fold) by preparation using the freezing and thawing method.

• YAKHAK HOEJI
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• v.46 no.1
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• pp.6-10
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• 2002

The present study investigated the rheological properties and adjuvant activity of IgG production of ι-Carrageenan prepared using two different methods . incubation at 37.4$^{\circ}C$ after either being heated or not being heated int 6$0^{\circ}C$ for 10 minutes. The carrageenan exhibited plastic flow with thixotropy in both cases, but the viscosity of the sample that had been heated was significantly higher. C57BL/6 mice were then immunized intraperitoneally with either of the carrageenans containing protein antigens. The maximum adjuvant effect was found when using the nonheated carrageenan, especially in term of IgG2a, IgG2b, and IgG3 production. In contrast, IgG1 antibody production was the same far both types of carrageenan. furthermore, when administered oral1y, neither type of carrageenan resulted in the production of any antibodies.

• Journal of the East Asian Society of Dietary Life
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• v.20 no.1
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• pp.187-192
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• 2010

The study investigated the effect of rice particle size on the physicochemical properties of soybean porridge prepared at different pH. Redness, yellowness and viscosity of soybean porridge increased according to the rice particle size. Protein content of soybean porridge was increased 2-fold, compared to that of rice porridges. Total amino acid content of soybean porridge was 1,821.2 mg/100 g and that of rice was 1,719.1 mg/100 g. Lysine and threonine contents of limited amino acid of soybean porridge were increased. Half grain rice soybean porridge exhibited the highest sensory scores. The results indicated that half grain size soybean porridge is preferred, both physicochemically and nutritionally.

• Journal of the korean Society of Automotive Engineers
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• v.13 no.6
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• pp.65-71
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• 1991

This paper describes briefly the effect of ultrasonic vibrations on the performance of four cycle diesel engine. Experiments were carried out to clarify the effect of ultrasonic vibrations on the characteristics of viscosity, structure of diesel oil, fuel consumption rate, brake thermal efficiency, smoke emissions, cylinder pressure of engine. The results are obtained as follows: 1. The ultrasonic vibrations of diesel oil result in the decrease of kinematic viscosity, Brachness Index of diesel oil. 2. The ultrasonic vibrations of diesel oil result in the decrease of fuel consumption rate, the improvement of brake thermal efficiency of engine. 3. The ultrasonic vibrations of diesel oil result in the decrease of smoke emissions of engine.