• Bulletin of the Korean Chemical Society
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• v.8 no.4
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• pp.332-335
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• 1987

This paper is a continuation of our previous $paper,^1$ and deals with Eq.(1) (see the text), which was theoretically derived in the $paper,^1$$ [{\eta}]^f\; and\; [{\eta}]^0$ is the intrinsic viscosity at stress f and f = O, respectively. Equation (1) predicts how $[{{\eta}}]^f / [{\eta}]^0$ changes with stress f, relaxation time ${\beta}_2$ of flow unit 2 and a constant $c_2$ related with the elasticity of molecular spring of flow unit 2. In this paper, Eq.(1) is applied to a biopolymer, e.g., poly (${\gamma}$-benzyl L-glutamate), and nonbiopolymers, e.g., polyisobutylene, polystyrene, polydimethylsiloxane and cellulose triacetate. It was found that the $c_2$ factor is zero for non-biopolymers while $c_2{\neq}0$ for biopolymers as found $previously.^1$ Because of the non-Newtonian nature of the solutions, the ratio $[{{\eta}}]^f / [{\eta}]^0$ drops from its unity with increasing f. We found that the smaller the ${\beta}_2,$ the larger the $f_c$ at which the viscosity ratio drops from the unity, vice versa.

• Journal of the Korean Chemical Society
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• v.17 no.1
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• pp.10-14
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• 1973

The relative viscosities ηr of anilinium chloride solutions in a series of isopropanol-water mixtures have been determined at $20^{\circ}$, $30^{\circ}$and $40^{\circ}$, using Ubbelohde-type viscometers. The viscosity data have been interpreted in terms of viscosity A-and B-coefficients calculated from the Jones-Dole equation,${\eta}{\tau}=1+AC^{1/2}+BC$. The energy of activation for viscous flow have also been calculated according to the concept of rate processes. The results indicate that at $0.10{\sim}0.15$ mole fraction isopropanol the maximum structuredness of water gives a minimum values of viscosity A-and B-coefficients, and that anilinium chloride belongs to the borderline case in respect of the structure-making or structure-breaking effects on water.

• Transactions of the Korean Society of Mechanical Engineers
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• v.18 no.3
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• pp.670-680
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• 1994

The thermophysical properties of Non-Newtonian fluid as the function of the temperature and the concentration are needed in many rheological heat transfer and fluid mechanics problems. The present work investigated the effects of the concentration and the temperature on the thermophysical properties of purely-viscous Non-Newtonian fluids such as the isobaric thermal expansion coefficient, density, zero-shear-rate viscosity, and zero-shear-rate dynamic viscosity within the experimental temperature range from $25^{\circ}C$ to $55^{\circ}C$. The densities of the test fluids were determined as the function of the temperature by utilizing a reference density and the least square equation for the measured isobaric thermal expansion coefficient. As the concentration of purely-viscous Non-Newtonian fluid was increased up to 10,000 wppm, the densities were proportionally increased up to 0.4%. The zero-shear-rate viscosities of test fluids were measured before and after the measurements of the first thermal expansion coefficients and the densities of Non-Newtonian fluid. Even though they were changed up to approximately 22% due to thermal aging and cycling, they had no effects on the thermal expansion coefficients and the densities of Non-Newtonian fluid. The zero-shear-rate dynamic viscosities for purely-viscous Non-Newtonian fluids were compared with the values for distilled water. They showed the similar trend with the zero-shear-rate viscosities due to small differences in the densities for both distilled water and purely-viscous Non-Newtonian fluid.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.13 no.3
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• pp.193-206
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• 1993

An analytical model of undertow is presented in the surf zone. Each term of the derived governing equation is evaluated by the ordering methods. Then the turbulent normal stresses and the streaming velocity terms are neglected. The driving force of undertow is derived from the wave profile which is approximated by the 4th order Chebyshev polynomials. The three types of vertical distribution of eddy viscosity are assumed and the coefficient of eddy viscosity is decided from the new boundary condition. So the input parameters for the calculation of undertow become very simple. The theoretical solutions of the present model are compared with the various experimental results. This model shows a good agreement with the experimental results in the case of mild slope and linear type eddy viscosity.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.593-597
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• 1995

To measure theological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. The effects of heating temperature on the viscosity of starch dough with $36{\sim}52%$ moisture contents were examined in terms of Arrhenius equation. The activation emergy(Ea) of the dough viscosity from the effect of heating temperatures changed from negative(-) to positive(+), as the moisture content increased from 44% to 48% in the corn starch dough and from 44% to 44% in the waxy corn starch dough.

• Geomechanics and Engineering
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• v.19 no.1
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• pp.11-20
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• 2019

The use of electrokinetic dissipation method to study the fluid flow law in micro-pores is of great significance to reservoir rock microfluidics. In this paper, the micro-capillary theory was combined with the coupling model of the seepage field and the current field under the excitation of the harmonic signal, and the coupling theory of the electrokinetic effect under the first-order approximation condition was derived. The dissipation equation of electrokinetic dissipation and viscous resistance dissipation and its solution were established by using Green's function method. The physical and mathematical models for the electrokinetic dissipation of reservoir rocks were constructed. The microscopic mechanism of the electrokinetic dissipation of reservoir rock were theoretically clarified. The influencing factors of the electrokinetic dissipation frequency of the reservoir rock were analyzed quantitatively. The results show that the electrokinetic effect transforms the fluid flow profile in the pores of the reservoir from parabolic to wavy; under low-frequency conditions, the apparent viscosity coefficient is greater that one and is basically unchanged. The apparent viscosity coefficient gradually approaches 1 as the frequency increases further. The viscous resistance dissipation is two orders of magnitude higher than the electrokinetic effect dissipation. When the concentration of the electrolyte exceeds 0.1mol/L, the electrokinetic dissipation can be neglected, while for the electrolyte solution (<$10^{-2}M$) in low concentration, the electrokinetic dissipation is very significant and cannot be ignored.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.582-592
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• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

• Tribology and Lubricants
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• v.32 no.1
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• pp.1-8
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• 2016

This paper focuses on the thermal deformation induced preload change in the tilting pad journal bearing, using a three-dimensional (3D) thermo-hydro-dynamic (THD) approach. Preload is considered as a critical factor in designing the tilting pad journal bearing. The initial preload measured under nil external load and nil thermal gradient is influenced by two factors, namely, the thermal deformation and elastic deformation. Thermal deformation is due to a temperature distribution in the bearing pads, whereas the elastic deformation is due to fluid forces acting on the pads. This study focuses on the changes induced in preload and film clearance due to thermal deformation. The generalized Reynolds equation is used to evaluate the force of the fluid and the 3D energy equation is used to calculate the temperature of the lubricant. The abovementioned equations are combined by establishing a relationship between viscosity and temperature. The heat transfer within the bearing pads, the lubricant, and the spinning journal is calculated using the heat flux boundary condition. The 3D Finite Element Method (FEM) is used in modeling the (1) heat conduction in the spinning journal and bearing pads, (2) thermal gradient induced thermal distortion of the spinning journal and pads, and (3) viscous shearing, and heat conduction and convection in a thin film. This evaluation method has an increased fidelity, and it can prove to be a cost-effective tool that can be used by designers to predict the dynamic behavior of a bearing.

• Journal of Korea Water Resources Association
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• v.34 no.5
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• pp.439-448
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• 2001

A two-dimensional finite difference numerical model was developed in order to simulate two-phase fluid flow in a single fracture. In the model, variation of viscosity with pressure and that of relative permeability with water saturation can be treated. For the numerical solution, IMPES method was used, from which the pressure and the saturation of water and gas were computed one by one. Seven cases of model test using parallel plates for a single fracture were performed in order to obtain the characteristic equation of relative permeability which would be used in the numerical model. it was difficult to match the characteristic curves of relative permeability from the model tests with the existing emperical equations, consequently a logistic equation was proposed. As the equation is composed of the parameters involving aperture size, it can be applied to any fracture.