• Archives of Pharmacal Research
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• 제29권12호
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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.

• Journal of Mechanical Science and Technology
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• 제20권3호
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• pp.382-390
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• 2006

The present study proposes a modified temperature-dependent non-Newtonian viscosity model and investigates the flow characteristics and heat transfer enhancement of the viscoelastic non-Newtonian fluid in a 2:1 rectangular duct. The combined effects of temperature dependent viscosity, buoyancy, and secondary flow caused by the second normal stress difference are considered. Calculated Nusselt numbers by the modified temperature-dependent viscosity model give good agreement with the experimental results. The heat transfer enhancement of viscoelastic fluid in a rectangular duct is highly dependent on the secondary flow caused by the magnitude of second normal stress difference.

• 한국건축시공학회:학술대회논문집
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• 한국건축시공학회 2017년도 춘계 학술논문 발표대회
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• pp.171-172
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• 2017

In order to meet the high performance of the concrete, the viscosity increases with water binder ratio and amount of powder. because of these problems, we use high performance water reducing agent and low viscosity water reducing agent, but side effects may occur when using large amount of water reducing agent. Therefore, in this research, in order to increase the viscosity, I would like to analyze the change in viscosity and flow characteristics of paste by utilizing fly ash and lung limestone which are generally thrown away without using high performance water reducing agent.

• Bulletin of the Korean Chemical Society
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• 제3권3호
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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.

• Archives of Pharmacal Research
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• 제11권2호
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• pp.145-148
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• 1988

Effects of brazilin on the blood viscosity and erythrocyte deformability were investigated in alloxan induced diabetic rats. By the treatment to alloxan induced diabetic rats, enhancement of erythrocyte deformability was observed. In the in vitro study on the erythrocyte deformability, brazilin showed statistically significant improving effects on the erythrocyte deformability. At the concentrations of $10^3$ M of brazilin, erythrocyte deformability was compared with those of hematoxylin, pentoxifyline and prednisolone.

• 한국자기공명학회논문지
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• 제20권2호
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• pp.61-65
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• 2016

Undesirable convective flow in an NMR tube inhibits the accurate measurement of diffusion coefficients by NMR spectroscopy. To minimize the convection effects, various methods have been suggested, and it has been known that the use of sample rotation can be useful. However, it has not been clearly examined that the convection suppressing effect of the sample rotation under the different spinning speeds. In this study, the relation between convective flow and the sample rotation was investigated using PGSE NMR diffusion experiments to reveal the feasibility for controlling the convective flow in an NMR tube by sample rotation itself. The viscosity effect was also examined using solvents with four different viscosities, acetone-$d_6$ chloroform-d, pyridine-$d_5$, and $D_2O$. The sample rotation showed apparent convection suppressing effects at all temperature range for the low viscosity solvents, acetone-$d_6$ and chloroform-d, even at the faster than 5 Hz spinning rate. The similar patterns were also observed for pyridine-$d_5$ and $D_2O$, which have higher viscosity. This effect was observed even at high temperatures where convective flow arises conspicuously.

• Korea-Australia Rheology Journal
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• 제18권4호
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• pp.199-207
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• 2006

Measurements by Luap et al. (2005) of elongational viscosity and birefringence of two nearly monodisperse polystyrene melts with molar masses $M_{w}$ of $206,000g{\cdot}mol^{-1}$ (PS206k) and $465,000g{\cdot}mol^{-1}$ (PS465k) respectively are reconsidered. At higher elongational stresses, the samples showed clearly deviations from the stress optical rule (SOR). The elongational viscosity data of both melts can be modeled quantitatively by the MSF model of Wagner et al. (2005), which is based on the assumption of a strain-dependent tube diameter and the interchain pressure term of Marrucci and Ianniruberto (2004). The only nonlinear parameter of the model, the tube diameter relaxation time, scales with $M_{w}^{2}$. In order to get agreement with the birefringence data, finite chain extensibility effects are taken into account by use of the $Pad\'{e}$ approximation of the inverse Langevin function, and the interchain pressure term is modified accordingly. Due to a selfregulating limitation of chain stretch by the FENE interchain pressure term, the transient elongational viscosity shows a small dependence on finite extensibility only, while the predicted steady-state elongational viscosity is not affected by non-Gaussian effects in agreement with experimental evidence. However, deviations from the SOR are described quantitatively by the MSF model by taking into account finite chain extensibility, and within the experimental window investigated, deviations from the SOR are predicted to be strain rate, temperature, and molar mass independent for the two nearly monodisperse polystyrene melts in good agreement with experimental data.

• Journal of Dairy Science and Biotechnology
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• 제24권1호
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• pp.65-73
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• 2006

This study was to review recent reports in effects of various starter cultures on the viscosity in stirred yogurt. The rheological properties of yogurt have received considerable attention in the literature. Most yogurts are typically made by mixed cultures of Lactobacillus bulgaricus and Streptococcus thermophilus. The viscosity of yogurt made by mixed cultures was much higher than that of yogurt by single cultures. Since texture of stirred yogurt is the result of both acid aggregation of casein micelles and production of exopoly-saccharides, it is suggested that yogurt be made by the exopolysaccharide-producing cultures in order to increase viscosity, Both types of exopolysaccharides are capsule and loose slime(ropy). But it is desirable to use encapsulated nonropy strains. And Bifidobacteria affects adversely to the viscosity of yogurt. Therefore, starter cultures which have an effect on yogurt viscosity have been widely demonstrated. This review is the search for the development of viscosity in stirred yogurt.

• 한국소성가공학회:학술대회논문집
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• 한국소성가공학회 2001년도 추계학술대회 논문집
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• pp.297-300
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• 2001

Physical modeling technique is applied to investigate foam generation in molten aluminum. By using room temperature water with specially designed equipment, the effects of stirrer type, fluid viscosity(glycerine added to water) and stirring velocity on foam generation behaviors are intensively analysed The distribution and size of bubbles varied with each process parameters but the most important parameters are stirring velocity and fluid viscosity. The results obtained from physical simulation have been confirmed by actual aluminum foam generation experiment at various process variables.

• Food Science and Biotechnology
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• 제17권1호
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• pp.80-84
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• 2008

The effect of gellan (GE), xanthan (XA), and $\lambda$-carrageenan (LC) on the viscosity, sedimentation, ellagic acid content, and turbidity of grape 'Campbell Early' juice (CEJ) was investigated. CEJ samples with 0.15% each of GE, XA, and LC were tested for the above variables after 0, 5, 10, and 20 days of storage. The samples containing GE (0.15%) showed the least amount of sediment formation, the lowest ellagic acid content and turbidity, and a rise in viscosity. Sedimentation in CEJ decreased with increased viscosity due to the addition of gums which also limited the ellagic acid content and turbidity. GE was the most effective additive for the stabilization of CEJ.