• Journal of ILASS-Korea
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• v.6 no.3
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• pp.23-31
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• 2001

An experimental study was carried out to understand the spray characteristics of three kinds(kerosene, heating oil & diesel) of hydrocarbon-fuels. Fuel temperature and injection pressure were main variables in the experiment. Fuel Temperature was changed to obtain various levels of fuel viscosity. Spray angle and spray length were measured by using LVS(Laser Vapor Screen) photographs. 1D PDPA system was used to measure droplet size & droplet velocity. In room temperature, spray characteristics of three kinds of fuels were good, especially in case the fuel injection pressure was more than $6Kgf/cm^2$ It was also found that spray characteristics were poor in case fuel kinematic viscosity was more than 5cSt.

• The Korean Journal of Food And Nutrition
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• v.20 no.4
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• pp.427-432
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• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• Electrical & Electronic Materials
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• v.10 no.9
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• pp.945-951
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• 1997

Inorder to investigated electrical conduction characteristics of silicone oils due to viscosity variation we studied the electrical conduction properties at temperature range of 10~110[$^{\circ}C$] and electrical field from 1 to 1.33$\times$10$^4$[V/cm] The viscosity of used specimens was low viscous(1, 2, 5[cSt]) silicone oils. It was shown the ohmic conduction characteristics in low temperature and low field by Ion dipole and humidity included specimen. And we known the conduction mechanism due to electron injection by Schottky's effect in the high temperature an d high field region.

• Journal of the East Asian Society of Dietary Life
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• v.22 no.6
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• pp.795-801
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• 2012

This study was conducted to investigate the effects of loquat (Eriobotrya japonica Lindl.) leaf powder (LLP) on quality characteristics of dumpling shells. Dumpling shell samples were prepared with wheat flour containing different amounts of LLP, and their characteristics were then investigated. Amylography revealed that the gelatinization temperature of the LLP-wheat flours composite increased, while the initial viscosity at $95^{\circ}C$, viscosity at $95^{\circ}C$ after 15 minutes, and maximum viscosity, all decreased with increasing LLP content. As increasing amounts of LLP were added, the L and a values were reduced, whereas the b value was increased. Moreover, the addition of LLP increased hardness, cohesiveness, and adhesiveness, while it reduced springiness. Overall, sensory evaluation revealed that dumpling shells with 5% LLP were preferred more than other samples.

• Journal of the Semiconductor & Display Technology
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• v.4 no.2 s.11
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• pp.21-24
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• 2005

Ink-jetting characteristics of pulse width and pulse amplitude for a piezoelectric ink jet printer driver have been mapped with various polymer EL ink. In this study, the jetting characteristics have been classified into 4 regime; no Jetting, unstable jetting, stable jetting, and spraying, and the importance of fluid viscosity on the scope of the stable jetting regime has been emphasized. The relation between jetting speed and the width and amplitude of driving signal has also been investigated and the effect of the speed on the jetting characteristics has been discussed.

• Journal of the East Asian Society of Dietary Life
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• v.14 no.2
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• Journal of the Korean Wood Science and Technology
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• v.24 no.4
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• pp.82-86
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• 1996

This study was performed to elucidate the effect of degree of substitution and degree of polymerization of CMC on the rheological characteristics of coating color which is consisted of calcium carbonate as pigment. The results were as follows: 1. It appeared that DP of CMC rather DS has an effect on the low shear viscosity of coating color. 2. According as shear rate increased, the effect of DP and DS on high shear viscosity of coating color decreased. 3. According to increasing DS and DP, the water retention of coating color increased.

• Proceedings of the Korean Society for Technology of Plasticity Conference
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• 2001.05a
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• pp.24-27
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• 2001

Friction between the sheet and tools is one of the important factors affecting the sheet metal forming. Therefore, the clarification of the friction is essential to improve the formability of the sheet. In order to find the effect of material property and lubricant viscosity on the frictional characteristics, tensile test, surface roughness test and friction test are performed. The results showed that friction characteristics are mainly influenced by the surface roughness and lubricant viscosity. A mathematical model of the friction is developed for calculating friction coefficient in terms of surface roughness and lubricant viscosity. The validity and accuracy of the mathematical model of the friction are verified through the experiment and FEM analysis.

• 유체기계공업학회:학술대회논문집
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• 2003.12a
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• pp.367-370
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• 2003

In this study the effects of fluid viscosity on the pump performances of a conventional centrifugal pump were experimentally studied. The study aimed to compare the pump characteristics for water and high viscosity fluids. The Working fluids are water, aqueous sugar solution and glycerin solution. The pump characteristics of total head and efficiency with high viscosity fluids were different. The performance curves of efficiency for the sugar and glycerin solutions were decreased up to 8.1% and 12.9% than that of water.

• Journal of ILASS-Korea
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• v.28 no.2
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• pp.68-74
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• 2023

In this study, the thickness of the liquid sheet formed by a low speed impinging jet onto a wall was measured by the direct contact method. The spatial distribution characteristics of the sheet thickness in the radial and circumferential directions, and the effects of jet velocity and liquid viscosity were analyzed. The measurement results were compared with the theoretical predictions for two impinging jets. The wavy surface was observed for low viscosity water, but not for high viscosity glycerol solutions. The sheet thickness decreased as the circumferential angle or the distance from the impinging point increased. The sheet thickness increased as the liquid viscosity increased. Comparison with the theoretical predictions showed some differences from the measurement results.