• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.5
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• pp.822-826
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• 1994

Effects of concentration(6-9%, db) , heating temperature (80-95$^{\circ}C$), cooking time (10-50min) and heating method (continuous and instantaneous) on the apparent viscosity of cowpea sediment dispersions at 6$0^{\circ}C$ were investigated. The instantaneous heating resulted in higher apparent viscosity than continuous heating regardless concentrations and heating temperatures. The activation energy of the increase rate constant of the apparent viscosity was about 8 kcal/mole. The apparent viscosity of the cowpea sediment dispersion heated to 95$^{\circ}C$ and held for 20 min showed a linear relation with the 20 min height at 92.5$^{\circ}C$ by viscoamylograph.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.204-208
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• 1999

In order to obtain data for use of algin in drink making process solution properties of algin have been investigated at various condition of algin concentration temperature pH and various food additives. At same revolution velosity viscosities of algin were increased as algin concentration raised. Algin solution showed dilatnat type flow in concentration of 0.25% to 0.4% but pseudoplastic type flow in above 0.5% showed dilatant type flow in concentration of 0.25% to 0.4% but pseudoplastic type folw in above 0.5% A maximum viscosity of algin was observed at pH 5.5 and its viscosities were also decreased as the tem-perature increased and heating at 8$0^{\circ}C$ above. Organic acids affected on the viscosity of algin with pH dependently and gel formed in pH below 3.0 Sweetners have no effect to the viscosity of algin. How-ever addition of NaCl and KCL upto 1.0% decreased a little its viscosity and CACl2 MgCl2 and FeCl3 increased the viscosity of algin Glutamic acid decreased the viscosity of algin.

• Korea-Australia Rheology Journal
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• v.16 no.2
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• pp.85-90
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• 2004

The present study investigated the deformability of red blood cells (RBC) and its effect on whole blood viscosity using a laser-diffraction slit-rheometer (LDSR). The LDSR has been recently developed with significant advances in laser-diffractometry design, operation and data analysis. While shear stress levels in a slit flow are continuously decreasing, both the deformation of red blood cells and the shear stress were simultaneously measured. Additionally, the viscosity of whole blood was measured using the LDSR. The present study found that the whole blood viscosity is strongly dependent on the RBC deformability. The less deformable the RBCs are, the higher the blood viscosity is.

• Structural Engineering and Mechanics
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• v.58 no.1
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• pp.93-102
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• 2016

This article presents an experimental study on the effect of temperature and solid volume fraction of nanoparticles on the dynamic viscosity for the CuO/EG-water nanofluid. Nanoparticles with diameter of 40 nm are used in the present study to prepare nanofluid by two-step method. A "Brookfield viscometer" has been used to measure the dynamic viscosity of nanofluid with solid volume fraction up to 2% at the temperature range between 20 to $60^{\circ}C$. The findings have shown that dynamic viscosity of nanofluid increases with increasing particle volume fraction and decreasing temperature. Nine different correlations are developed on experimental data point to predict the relative dynamic viscosity of nanofluid at different temperatures. To make sure of accuracy of the proposed correlations, margin of deviation is presented at the end of this study. The results show excellent agreement between experimental data and those obtained through the correlations.

• Archives of Pharmacal Research
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• v.29 no.12
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• pp.1171-1178
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• 2006

This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0%(w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.

• 한국정보디스플레이학회:학술대회논문집
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• 2005.07a
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• pp.457-459
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• 2005

Low viscosity LCs have been developed for fast response time improvement of the TFT-LCD Monitors based on TN mode. This low viscosity characteristic s cause the pretilt angle to be changed and the uniformity to degrade. We have studied on the pretilt angle effect by the various components used for low viscosity LCs. We prepared the panels by using these various components and measured pretilt angle for this research. As a result of this research, we have found out that each low viscosity component has the different pretilt angle level and uniformity. For good display quality, it is important to keep the stable pretilt angle. The low viscosity LCs with this stable pretilt angle make it possible to prepare the high performance TFT-LCD Monitor with both fast response time characteristics and good display quality

• Bulletin of the Korean Chemical Society
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• v.3 no.3
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• pp.83-88
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• 1982

Viscosity and zeta-potential of 11.0 wt. % aqueous bentonite suspension containing various electrolytes and hydrogen-ion concentration were measured by using a Couette type automatic rotational viscometer and Zeta Meter, respectively. The effects of pH and elcctrolytes on the rheological properties of the suspension were investigated. A system, which has a large zeta-potcntial, has a small intrinsic relaxation time ${\beta}$ and a small intrinsic shear modulus $1/{\alpha}$ in the Ree-Eyring generalized viscosity equation, i.e., such a system has a small viscosity value, since ${\eta}={\beta}/{\alpha}$. In general, a stable suspension system has large zeta-potential. The stability condition of clay-water suspension can be estimated by viscometric method since stable suspension generally has small viscosity. The correlation between the stability, viscosity and zeta-potential has been explained by the Ree-Eyring theory of viscous flow.

• Journal of the Korean Society of Tobacco Science
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• v.22 no.1
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• pp.45-50
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• 2000

In order to improve the sowing practice, pelleted seeds of tobacco NC 82(Nicotiana tobacco L.) were manufactured in use of binders at the different levels of viscosity, and their physical properties according to pellet size and biological activity in seed germination were investigated while storage time elapsed. Proper range of the binder viscosity for the pellet formation was 20.3-37.2 m.pas. At the high level of viscosity(45.7 m.pas) took longer time to form the pellet and pelleting was not easy. The high binder viscosity and large pellet size revealed higher level in hardness of the pelleted tobacco seeds, which caused the longer splitting time of pellets in water. High level of binder viscosity(37.2 m.pas) in pelleted seeds led to decrease the biological activity of tobacco seed germination by the storage at 4 t over 30 days. But at the level of 20.3m.pas in binder viscosity, the germination of pelleted seeds was little affected by the long storage time to 120 days.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.44 no.5
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• pp.54-62
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• 2012

The main role of surface sizing of linerboard is to improve surface and strength properties. Since surface sizing solution is applied on once dried web, substantial amount of drying energy is required. Saving of the drying energy associated with surface sizing can be made by increasing the solids content of the starch solution in size press. Therefore, it is highly desirable to develop low viscosity starches for surface sizing. A low viscosity oxidized starch was prepared and compared its effect of surface sizing with a conventional oxidised starch. Results showed increase in solids content of the starch solution decreased evaporation energy and drying time. Low viscosity starch penetrated deeper into paper and this improve various mechanical properties of linerboard.

• Tribology and Lubricants
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• v.3 no.2
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• pp.34-43
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• 1987

The effect of dilution solvent ratio, and the mixing ratio of MEK and toluene on the solvent dewaxing process has been studied. The results of this study are Summarized as follows; 1. The best mixing ratio of solvent of MEK process and Toluene when in case of light and medium Waxy oils, which has low viscosity was 48: 52, and when in case of heavy waxy oil, which has high viscosity was 45: 55. 2. The best dilution solvent ratio when in case of low viscosity oils. was 1:2.8 against waxy oils after annexing 5 times divided as well as, when incase of high viscosity oil was 1:3.5 after annexing 2 times divided. 3. The chilling temperature was -26$\circ$C and the reguired dewaxing time depends on the viscosity of waxy oils.