• Proceedings of the Korean Powder Metallurgy Institute Conference
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• 2006.09a
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• pp.223-224
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• 2006

In this paper, rheological characteristics of Metal Injection Moulding (MIM) feedstock using locally binder of palm stearin are presented. The feedstock consisted of 316L-grade stainless steel powder with three different particle sizes and the binders comprise palm stearin and polyethylene. The viscosity of MIM feedstock at different temperatures and shear rates was measured and evaluated. Results showed that, the feedstock containing palm stearin exhibited suitable rheological properties and suitable to produce a homogeneous feedstock that is favorable for injection molding process.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.25 no.2
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• pp.73-78
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• 1992

To investigate the desirable index for evaluation of frozen surimi's grades, the relationship between indices for grading of surimi, such as ATPase activity $(Ca^{2+}-,\;Mg^{2+}-\;and\;EDTA-)4, solubility, viscosity and K-value of frozen surimi and jelly strength of kamaboko was studied. The myofibrillar $Ca^{2+}-ATPase$ activity and solubility from frozen surimi of grades SA, FA, A, RA and B gave values of $1.184\pm0.2,\;0.956\pm0.14,\;0.766\pm/0.07,\;0.453\pm0.07\;and\;0.227\pm0.08$(umoles Pi/min/mg) for $Ca^{2+}-$ATPase activity and $93.19\pm5,\;84.62\pm4,\;70.63\pm5,\;41.21\pm4\;and\;32.82\pm4(\%)$ for solubility, respectively. Therefore, the myofibrillar $Ca^{2+}-$ATPase activity and solubility of surimi were closely related to the jelly strength of kamaboko from same material, as the correlation coefficient were 0.9584 and 0.9849, respectively. K-value, the index of freshness, was related to the jelly strength of frozen surimi as the correlation coefficient 0.9053 and shown as SA $15.67\pm1.4,\;FA\;14.94\pm 3,\;A\;28.00\pm5,\;RA\;32.16\pm3\;and \;B\;48.68\pm 5(\%)$. $Mg^{2+}-$ and EDTA-ATPase activity and viscosity were not related to the jelly strength. The $Ca^{2+}-$ATPase activity and solubility were found to be useful index for evaluating the quality of frozen surimi.

• International Journal of Highway Engineering
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• v.4 no.1 s.11
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• pp.149-159
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• 2002

This study was performed to estimate the high-speed direct tensile strength(DTS1), low-speed direct tensile strength(DTS2) , indirect tensile strength(ITS) resilient modulus(MR) and stiffness index(SI) of sand asphalt mixture based on the absolute viscosity, kinematic viscosity, penetration, softening point and PG grade of binder. DTS2 showed higher correlation with the physical properties than other properties of mixture, and the next was DTS1, ITS, SI and MR in order. Among binder properties, PG grade showed the highest relation with DTS2. Therefore. it was found that the high DTS mixture could be made when the binder with a high PG grade was used. However, since the individual physical property showed a relatively low correlation, various properties were used together in regression analysis. The estimation models of DTS and ITS were over 0.99, respectively. R2 of MR and SI estimation models were over 0.91 and 0.93, respectively. It was concluded that mechanical properties could be estimated with a high coefficient of determination from those physical properties.

• Journal of Ocean Engineering and Technology
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• v.24 no.6
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• pp.41-50
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• 2010

This study established a 3D ecosystem model composed of stratification considering the topographic heat accumulation effect and river outflow, and then applied this model to Jinhae, Masan Bay. Specifically, it reenacted the formation and developmental process of ODW according to the stratification by calculating the kinematic eddy viscosity and eddy diffusion coefficient of the stratification model. The results were used as input data for the ecosystem model and compared with DO, COD, I-N, and I-P, which is the standard index of ocean water quality. As a result, it was determined that COD and T-N are third grade and T-P is second grade standards for a natural environment.

• Journal of the Korea Furniture Society
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• v.19 no.5
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• pp.307-318
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• 2008

Scientific methods for grading urushi lacquer includes general properties (viscosity, pH etc), and quantitative analysis of moisture, urushiol, gum, laccase content etc, and properties of coating layer such as set to touch drying time, gloss, color difference, delamination strength, tensile strength of film. The grading results evaluated by scientific method showed n order with chinese urushi lacquer (E) > domestic urushi lacquer (A) > japanese urushi lacquer (C) > chinese urushi lacquer (D) > domestic urushi lacquer (B). It is different from hose of traditional methods. Therefore, a more accurate grading of urushi lacquer should be ade by combining traditional method with scientific method.

• Textile Coloration and Finishing
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• v.27 no.4
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• pp.318-326
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• 2015

A pre-treatment process is essential for getting high quality of digital textile printing(DTP). In this study, we have studied three kinds of carrageenan polymer(k-, ${\lambda}$-, i-Carrageenan) as a pre-treatment thickening agent for the first time. Alginate polymer was also examined and its results were compared with that of the three kinds of carrageenan polymer. To confirm the performance of each thickening agent, we examined for a sharpness, color strength and fastness(washing, rub, light). The result showed that ${\lambda}$-Carrageenan has superior property in sharpness with low viscosity and i-Carrageenan was excellent in the color strength among the pre-treatment agents. Washing fastness to color change and staining for the all samples were 4 or 4-5 grade. Both dry and wet rubbing fastness of the samples were 4-5 grade. However, ${\lambda}$-Carrageenan coated sample has the lowest grade in light fastness. As a result, we found the possibility of carrageenan polymer as pre-treatment agent.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.369-372
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• 2008

In this research experimentally analyzes the flow characteristics of a combined High flowing Self-Compacting Concrete of which the viscosity agent and defoaming agent addition amount are changed, to make the combined High flowing Self-Compacting Concrete that can secure the required flow performance and air amount. As a result of the experiment, the slump flow of the combined High flowing Self-Compacting Concrete added with viscosity agent increases when the viscosity agent addition amount is 0.2%(${\times}$W %). When viscosity agent addition amount increases, viscosity agent shows that it largely deviates from the regulation value in the flow time of V-funnel, which is presented in the JSCE standards (grade 2). Also, all mixtures, except for mixtures added with viscosity agent, defoaming agent, and AE agent, do not meet a target air amount $4.5{\pm}1.5%$. High flowing Self-Compacting Concrete mixtureadded with defoaming agent shows that although time passes after its first mixture, its air amount reduces a little. Based on the experiment, we can know an optimal polymer amount to obtain the required flow performance

• Korean Journal of Food Science and Technology
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• v.39 no.4
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• pp.412-418
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• 2007

The physicochemical properties and mixograph characteristics of soft white winter (SWW) and club wheat, as well as their product potentiality, were investigated. There were no significant differences between the SWW wheat and club wheat regarding their Single Kernel Characterization System (SKCS) properties. The straight-grade flour yield, break flour yield, ash content, and milling score of the SWW wheat were similar to those of the club wheat, and the straight-grade flour yield had a significant positive correlation to the break flour yield (r = 0.805**). The Rapid Visco-Analyzer (RVA) peak viscosity and swelling volume of the SWW wheat flour were very similar to those of the club wheat flour, and there was a significant positive correlation between the RVA peak viscosity and the swelling volume (r = 0.662**). The average mixograph absorption of the SWW wheat was higher than that of the club wheat. The club wheat resulted in a higher cookie diameter than the SWW wheat, but the difference was not significant. The sponge cake volume using the SWW wheat flour was higher than that with the club wheat flour. In addition, there was a significant correlation between the cookie diameter and the sponge cake volume (r = 0.745**).

• Journal of Energy Engineering
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• v.13 no.1
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• pp.20-27
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• 2004

In the study, the effect of low boiling point oxygenates in high viscous fuels on the exhaust emissions has been investigated for a single cylinder DI diesel engine. It was tested to estimated change of engine performance and exhaust emission characteristics for the base fuels and low boiling point oxygenates blended fuel which have six kinds of fuels and various mixed rates. The results of the study may be con eluded as follows By blending of various low boiling point oxygenated agents to lower grade fuels, significant improvements were simultaneously obtained in smoke, CO, PM, SOF and BSEC. Especially, these trends were remarkably obtained by retarding injection timing, by decreasing boiling point and increasing blending contents of additives in case of oxygenated agents rather than non-oxygenated agents. Also, it was revealed that when 20 vol.％ DMM added to high viscosity fuels and injection timing was retarded, Nox-smoke trade off relationship was much better than that of ordinary diesel fuel. Thus, lower grade fuels with high viscosity could be expected to be used efficiently and cleanly in diesel operation by blending low boiling point oxygenates.

• Journal of the Korean Home Economics Association
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• v.19 no.4
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• pp.33-39
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• 1981

This study was attempted to determine the pectin contents of various fruits(Cherry, strawberry, plum, peach, apricot, apple, crabapple) and to investigate the changes in the properties of pectin and pectin gel during crabapple ripening. Methoxyl content, molecular weight and intrinsic viscosity were measured in ripened and unripened crabapples. In order to determine the characteristics of pectin gel, percent sag was measured by exchange Ridgelimeter, hardness and textural characteristics of jellies were measured by a penetrometer and a texturometer. The experimental results are summarized as follows: 1. The pectin contents of various fruits were 1.16% for cherry, 3.17% fir strawberry, 4.29% for plum, 5.51% for apricot, and pectin contents of peaches and apples varies depends on varieties from 4.54% to 5.61% to 6.52, respectively. The pectin contents of unripened and ripened crabapple wee 9.21% and 9.84% respectively, indicating that pectin content increased with fruit maturity. 2. The methoxyl contents, which was 6.61%~6.95%, was very low and it increased significantly during fruit ripening. Further, a decrease in acetyl content, intrinsic viscosity, molecular weight occurred during the ripening of crabapples. 3. The percent sag of crabapple jellies increased with fruit maturity from 5.26% to 5.79%, and the corresponding jelly grade decreased in ripened crabapple. 4. The hardness of jellies determined by a penetrometer was 79.15 pp.U. for ripened crabapple jelly, 90.62 pp.U. for unripe ned crabapple jelly. 5. In the textural characteristics of gels measured by a texturometer, the gels made from unripened crabapple were shown to have the highest values in hardness, cohesiveness, adhesiveness and gumminess.