• Journal of the Korean Chemical Society
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• v.37 no.12
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• pp.1003-1009
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• 1993

The viscosities of benzene have been determined at several temperatures and pressures to investigate the effect of temperature and pressure on the viscosity of benzene in liquid phase. When a falling ball viscometer with a constant volume contained a given amount of liquid benzene at desired temperatures and pressures, the viscosities of benzene in the viscometer could be evaluated from the measurements of the falling time of a skinker. The variations of the specific volume and the free volume of liquid benzene with temperature and pressure were, from the results, searched out. Finally, the effects of temperature and pressure on the viscosity of benzene were discussed by means of the variations of free volume with temperature and pressure.

• Journal of the Korean Society of Food Culture
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• v.24 no.2
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• pp.206-211
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• 2009

The purpose of this study was to investigate the effect of shrimp flour on quality characteristics of dumpling shell. Dumpling shell samples were prepared with wheat flour along with the addition of different amount of shrimp flour, followed by functional measurements and sensory evaluations. According to amylograph data, the composite shrimp flour/wheat flour samples had increased gelatinization temperature with increasing shrimp flour content, while initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L value decreased, but a and b values increased with increasing shrimp flour content. Furthermore, the addition of shrimp flour increased hardness and decreased chewiness in all samples. Overall, sensory evaluations proved that dumpling shell with 10% added shrimp flour was preferred over the other samples.

• Journal of the Korean Society of Food Culture
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• v.23 no.2
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• pp.252-257
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• 2008

The purpose of this study was to investigate the effects of skate (Raja kenojei) flour on the functional and sensory characteristics of Mandupi. Mandupi samples were prepared with wheat flour along with the addition of different amounts of skate flour, followed by functional measurements and sensory evaluations. According to the amylograph data, the composite skate flour-wheat flour samples had increased gelatinization temperatures with increasing skate flour content; whereas initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity were reduced. In terms of color values, L and b values decreased, but the a-value increased with increasing skate flour content. Furthermore, the addition of skate flour increased hardness, springiness, chewiness, and adhesiveness in the samples. Overall, based on sensory evaluations, the Mandupi containing 5% skate flour was preferred over the other samples.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.85-86
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• 2002

For rheology investigation of lubricating oils, first phase diagrams were made from determined free volume based on density measurements and the temperature-pressure relation was estimated using the expansion coefficient of free volume and the temperature-pressure relation of the viscoelastic transition point. Next, the authors proposed the density-pressure-temperature relation and the viscosity-pressure-temperature relation of the tested oils based on the free volume and the phase diagrams. Moreover, it was shown that the Ehrenfest equation or the gradient of the phase diagram is closely related to the expansion coefficient of free volume.

• Interaction and multiscale mechanics
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• v.1 no.2
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• pp.177-190
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• 2008

In this paper, both experimental measurement and theoretical analysis are used to investigate the out-of-plane resonant characteristics of a cantilevered piezoceramic plate in air and three different kinds of fluid. The experimental method, amplitude-fluctuation electronic speckle pattern interferometry (AF-ESPI), is the major technique used in this study to measure the resonant characteristics of the cantilivered piezoceramic plate. Both resonant frequencies and full-field mode shapes are obtained from this experimental technique. Numerical computations based on the finite element analysis are presented for comparison with the experimental results. Good quality of mode shapes for the cantilevered piezoceramic plate in air is obtained from the AF-ESPI technique. However, the quality decreases as the viscosity of fluids increases. From the results provided from experimental measurements and numerical computations, it is indicated that the resonant frequencies of the cantilevered piezoceramic plate in fluid decrease with the increase of the viscosity of fluids. Good agreements between the experimental measured data and the numerical calculated results are found for both resonant frequencies and mode shapes of the cantilevered piezoceramic plate in fluid.

• International Journal of Industrial Entomology and Biomaterials
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• v.27 no.1
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• pp.180-184
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• 2013

Recently, silk sericin has attracted the attention of researchers owing to its useful properties as a biomaterial including 1) good wound healing and cell activities, 2) fast gelation character, and 3) high water retention property. In the present study, silk sericin was prepared using different extraction times in hot water and the effect of extraction time on the rheological properties of sericin solutions and gels was examined. It was found that the production yield of sericin increased with extraction time. The shear viscosity of sericin solutions and gels decreased with increasing extraction time due to a decrease in sericin molecular weight. When the sericin solution transformed to a gel, the viscosity increased and the shear thinning behavior was more evident. In addition, the shear stress measurements indicated that the slip between the sericin samples and the measuring plate of the rheometer was increased by the gelation of sericin. The compression strength of sericin gel could be increased remarkably (by more than 100 fold) by preparation using the freezing and thawing method.

• 연구논문집
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• s.29
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• pp.151-162
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• 1999

In general, manufacturing processes of thermosetting composites consist of mold filling and resin cure. The important parameters used in modeling and designing mold filling are the permeability of the fibrous preform and the viscosity of the resin. To consolidate a composite, resin cure or chemical reaction plays an essential role. Cure kinetics. Therefore, is necessary to quantify the extent of chemical reaction or degree of cure. It is also important to predict resin viscosity which can change due to chemical reaction during mold filling. There exists a heat transfer between the mold and the composite during mold filling and resin cure. Cure kinetics is also used to predict a temperature profile inside composite. In this study, a new scheme which can determine cure kinetics from dynamic temperature scaning was proposed. The method was applied to epoxy resin system and was verified by comparing measurements and predictions.

• Culinary science and hospitality research
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• v.2
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• pp.183-207
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• 1996

This study is to investigate the effect on the quality and properties of bread affected by licorice extract addition. The measurements of the farinograph, extensograph and amylograph on dough are carried out. And the evaluations of volumetric changes during fermentation, shape of bread crumb, sensory test, firmness are obtained. The obtained results are as follows. 1. Proximate compositions of licorice extract are as follows: moisture 73.7%, crude protein 4.1%, crude lipid 2.8%, crude ash 1.4%. 2. Water absoorption, arrival time dough development time mechanical tolerence index and valorimeter value are increased but stability is decreased with the addition of licorice extract. 3. The resistance to extension is increased but extensibility is decreased with the addition of licorice extract. 4. The initial pasting and highest viscosity temperatures are not affected but the highest viscosity is steepy decreased over 1.0% addition of licorice extract. 5. The volume of dough during fermentation and specific volume of bread is decreased with the addition of licorice extract. 6. The grain of bread is to be rough and irregular and the firmness is increased with the addition of licorice extract. 7. The records of sensory test are decreased with the addition of licorice extract.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.20 no.9
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• pp.2909-2915
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• 1996

Precise and accurate pressure measurements are obtained using deadweight piston gauges. Pressure distribution and elastic distortion in the piston-cylinder unit are the leading factors in determination of effective area. The distortion depends upon the pressure distribution in the clearance between piston and cylinder and those are coupled each other. Considering the viscosity pressure relation of oil and governing flow equation in the clearance, a new numerical iterative algorithm is developed. The disagreement between the monotonous and sharp pressure profiles is an indication that the pressure profile will be different for each piston and cylinder unit due to material variances.

• Elastomers and Composites
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• v.32 no.3
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• pp.166-172
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• 1997

The objective in this study was investigated temperature susceptibility and low temperature fracture of rubber modified asphalt. A chlorinated polyethylene elastomer, Tyrin CM0730, was added to 200/300 grade asphalt with 3.0 and 5.0wt% to improve campatibility. The elastomer modified asphalts were analyzed for temperature susceptibility relating to penetration index(PI) and penetration-viscosity number(PVN) as well as low temperature fracture relating to fracture energy $(G_{IC})$. These indices were obtained from the measurements of penetration, viscosity, failure load and modulus. The addition of small amounts of elastomer to the asphalt resulted in a significant increase of both the PI and PVN over an unmodified asphalt. Also, the fracture energy increased with the addition of elastomer to asphalt. These significant improvement at both the high and low temperature result in enhanced performance.