• Tribology and Lubricants
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• v.25 no.6
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• pp.432-437
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• 2009

The effect of oxidation in SAE 5W30 engine oils on friction and wear characteristics was investigated using reciprocating bench tester and shell 4-ball tester. Commercial engine oils were collected and oxidized using the KS M 2021 method modifying the oxidation time. Kinematic viscosity, total acid number(TAN), FT-IR spectrum and total base number(TBN) also measured to examine the chemical change of oils with oxidation. The results showed that TAN was slightly changed and Kinematic viscosity was suddenly increased during the oxidation stage. however, TBN results keep a constant slope after TBN linearly decreased with oxidation time. Spectroscopy results showed that spectrums were orderly increased at $1710cm^{-1}$ during the oxidation time. Friction test results showed that oxidation of oils formed unstable friction layers causing higher fluctuating friction. however, the wear resistance was independent of oxidized time due to the different friction characteristics by oxidation. We found several factors in relation to lubrication properties with oxidation time. This factors were Viscosity, TBN, change of FT-IR spectrum, friction coefficient using reciprocating bench tester and wear scar.

• International Journal of Aeronautical and Space Sciences
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• v.15 no.2
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• pp.199-204
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• 2014

An experimental investigation on the rheological behavior of gelled hydrogen peroxide at different ambient temperature (283.15, 293.15 and 303.15 K) was carried out in this study. The gel propellant was rheologically characterized using a rheometer, in the shear rate ranges of 1 to $20s^{-1}$, and 1 to $1000s^{-1}$. Hydrogen peroxide gel was found to be thixotropic in nature. The apparent viscosity value with some yield stress (in-case of shear rate 1 to $20s^{-1}$) drastically fell with the shear rate. In the case of the shear rate range of 1 to $20s^{-1}$, the apparent viscosity and yield stress of gel were significantly reduced at higher ambient temperatures. In the case of the shear rate range of 1 to $1000s^{-1}$, no significant effect of varying the ambient temperature on the gel apparent viscosity was observed. The up and down shear rate curves for hydrogen peroxide gel formed a hysteresis loop that showed no significant change with variation in temperature for both the 1 to $20s^{-1}$ and the 1 to $1000s^{-1}$ shear rate ranges. No significant change in the thixotropic index of gel was observed for different ambient temperatures, for both low and high shear rates. The gel in the 1 to $20s^{-1}$ shear rate range did not lead to a complete breakdown of gel structure, in comparison to that in the 1 to $1000s^{-1}$ shear rate range.

• Journal of the Korean Magnetics Society
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• v.11 no.4
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• pp.157-162
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• 2001

Rheological characteristics of Sm-Co type plastic magnet compound for powder injection molding process were investigated with the variation of the magnetic powder size, their relative contents and volume fraction using the mixture of fine and coarse powder. Shear viscosity of Sm-Co type compound was decreased with increasing the size of coarse powder due to the increase of powder packing density. However, the smaller the average size of fine powder resulted in the higher viscosity of compound due to the increase of agglomeration force. In case of mechanically milled Sm-Co type powder, the viscosity of compound with the mixture of coarse powder of 125∼75 ㎛ and fine powder of average size of 4.9 ㎛ greatly depends on their relative contents and shows a minimum value at the 60 % coarse powder fraction. This means that the compound shows a maximum packing density at the 60% coarse powder fraction. Compound viscosities satisfied well the rheological model with the volume fraction of magnetic powder, and maximum volume fraction of magnetic powder in Sm-Co type compound for powder injection molding was about 66%.

• Journal of the Korean Ceramic Society
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• v.36 no.2
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• pp.178-185
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• 1999

For the process control of silicon nitride gelcasting, the composition effect of acryamide system on the viscosity of slip and mechanical property of gelcast green body were investigated. The slip was prepared by ball milling of silicon nitride suspension prepared with acrylamide monomer and polyelectrolyte dispersant after premixing them by attritor. The slip mixed with initiator was vacuum deaired and cast into molds, and then polymerized. The consolidated green body was obtained by drying the gelated slip. The viscosity measument and the diametral compression test was done to evaluate the rheological behaviro of slip and mechanical property of gelcast body, respectively. Experimental results showed that the high solid loading of silicon nitride slip was obtained up to 46 vol% with a low viscosity. The mechanical property of gelcast body mainly increased with increasing the concentration of monomer. The gelcast body was machinable above the ∼3 MPa of tensile strength. The relative density of pressured-sintered body was 98.5% at 1760$^{\circ}C$, 3 h.

• Journal of the Korean Society of Food Science and Nutrition
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• v.28 no.5
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• pp.1034-1043
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• 1999

Rheological properties of dough made from waxy barley(Iri28) flour wheat flour mixtures with additives were investigated for the preparation of waxy barley bread using farinograph, extensograph and amy lograph. The water absorption, development time and dough weakness increased as the waxy barley flour level increased in all blends; however, dough stability decreased. Farinogram properties of 10% waxy barley flour added mixture were similar to those of 100% wheat flour. The addition of A.A(ascorbic acid), gluten, HPMC(hydroxy propyl methyl cellulose) improved rheological properties of dough with 30% waxy barley flour added mixture. In particular, stability and weakness of the dough showed greater dough improving effect by addition of A.A. For the extensograph data, strength, resistance and extensibility of dough decreased with increasing level of waxy barley flour. With the addition of additives, extensogram properties were variable for 30% waxy barley flour mixture. Of these additives, gluten had highest value in strength of dough. Addition of A.A and HPMC to 30% waxy barley flour added mixture resulted in an increase in the resistance and a decrease in the extensibility. Waxy barley flour added mixtures showed little higher gelatinization temperature on amylograph data than control. Maximum viscosity reduced as the waxy barley flour level increased. Also 30% waxy barley flour added mixture containing A.A and HPMC showed a decrease in maximum viscosity. But addition of gluten to 30% waxy barley flour mixture resulted an increase in the maximum viscosity. All of 30% waxy barley flour added mixture with additives had lower gelatinization temperature than those without additives. In the SEM images, starch granules were dispersed in a protein matrix. A non continuous, loose protein starch matrix was observed in all waxy barley flour mixture by SEM. Addition of additives gave the dough a more continuous structure with interactions between the starch granule and protein component.

• Journal of the Korean Society of Propulsion Engineers
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• v.20 no.1
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• pp.14-19
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• 2016

The viscosity and mechanical property of HTPB/AP composite solid propellant are profoundly affected by particle size of AP. In HTPB/AP propellant formulated by two mode of AP size such as $190{\mu}m$ and $7{\mu}m$, the propellant was found to be much less viscose at end of mix when coarse/fine AP ratio is ranged from 70/30 to 60/40 due to high solid packing fraction. It was shown that the toughness of tensile strength test for HTPB/AP propellant increased with the increase in coarse AP. Considering both lower viscosity and better tensile strength, the optimum ratio of AP coarse/fine was estimated to be 70/30.

• Applied Chemistry for Engineering
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• v.20 no.6
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• pp.685-691
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• 2009

Dispersions of fumed silica are made in 6 kinds of mono-solvents and mixed solvents which have hydroxyl group, non hydroxyl group, different polarity, and different molecular size. The viscosity and rheology behaviors of the each dispersion are investigated according to the viewpoint of solvent characteristic. The silica dispersion in polar solvent with hydroxyl group is stable and low viscous sol. The silica dispersion in non-polar solvent with non-hydroxyl group is high viscous gel. When the solvent with hydroxyl group is added to the silica dispersions with non-polar solvents, they show the reduction of viscosity with solvent content. They have minimum critical content which shows no viscosity change. The minimum critical solvent content is decreased according to the polarity of solvents with no hydroxyl group. The solvation layer which is formed on the silica surface through hydrogen bonding between hydroxyl-containing solvent and the silanol group of silica surface is the reason of stable and low viscous sol. In case of non-polar solvent, silanol on adjacent silica particles interacted directly by hydrogen bonding show high viscous and flocculated gel.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.11-16
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• 1984

Rheological properties of waxy and non-waxy rice starch solutions were evaluated with a narrow gap rotational and Cannon Fenske viscometers. The gelatinized rice starch solutions containing 0.2-1.0% starch displayed pseudoplastic flow behavior. At higher starch level, degree of pseudoplasticity of waxy rice starch solutions increased, while that of non-waxy rice did not changed apparently. The consistency coefficient (K) of non-waxy rice starch solutions increased with increasing gelatinization temperature, but waxy rice starch solutions remained constant, and in alkaline aqueous solutions both of them showed increasing K values. The value of K increased exponentially with an increase in concentration. The effect of the temperature on the viscosity of the solutions followed Arrhenius' type equation, and the activation energies were in the range of 3.675-3.775 kcal/g-mol that were near to that of pure water. The changes of reduced viscosity with concentration were followed Huggin's equation and the values of intrinsic viscosity and interaction coefficient were 0.78-1.59 dl/g and 0.67-2.75, respectively.

• Journal of the Korea Institute of Building Construction
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• v.20 no.4
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• pp.313-319
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• 2020

In this study, in order to confirm the applicability of Hollow Glass Powder(HGP) in 70MPa-class high strength concrete, the fresh and hardened states were examined according to the amount of HGP, and the results are as follows. The flow characteristics showed that the slump flow increased slightly as the amount of HGP was increased, and the T500 was slightly shortened as the amount of HGP was increased, and the rebar passing ability was improved due to the ball bearing effect of HGP. In particular, it showed the best rebar passing ability at a usage of 1.0kg/㎥. The use of HGP 1.0kg/㎥ resulted in a 40% reduction in plastic viscosity, but the viscosity increased at 2.0kg/㎥. Through experiments, it was confirmed that HGP was helpful in improving the workability of high-strength concrete, and the usage of 1.0kg/㎥ is considered to be the most appropriate. It was confirmed that HGP does not affect concrete compressive strength.

• Journal of the East Asian Society of Dietary Life
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• v.15 no.5
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• pp.582-590
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• 2005

The application of consomme prepared with different ratios of ground beef and ground chicken to improve taste preferences and the cost of foodstuffs was attempted by reviewing fundamental data and the effect on the sensory and physical characteristics of treatment These treatments were prepared with different ratios(9:1(A), 7:3(B), 5:5(C), 3:7(D), 1:9(E) w/w) of ground beef and ground chicken, respectively. Sensory properties were evaluated in the aspects of both acceptability and intensity. From the acceptability aspect, A treatment showed the highest scores in smell, B in mouthfeel and taste, A and B in color and overall acceptability, respectively. In terms of acceptability, B treatment was favored most for color, mouthfeel, taste and overall acceptability except smell. The more the ground chicken, the higher the intensity aspect E treatment showed higher values than A in all the intensity aspects. Moisture contents and crude proteins increased by increasing the mixed ratio of ground beef, whereas crude ash, solid matter and pH increased by increasing the mixed ratio of ground chicken. Tumidity values were the highest in E treatment, whereas the lowest in A. Tumidity values were increased significantly by increasing the mixed ratio of ground chicken. Viscosity increased by increasing the mixed ratio of ground chicken. The highest viscosity was shown in E treatment The colorimetric lightness values(L) decreased and redness(a), yellowness(b) and total color difference values(AE) increased significantly by increasing the mixed ratio of ground chicken. This experimental study showed that A and B treatment had the highest values in overall acceptability. The results of analysis in crude protein, solid matter, tumidity and viscosity were increased by increasing the mixed ratio of ground chicken. B treatment prepared with a ratio of 7:3 of ground beef and chicken had the most favorable sensory quality. These results suggested the basic information to improve acceptability and to save the costs of Consomme recipes for foodservice institutions.