• Korea-Australia Rheology Journal
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• v.17 no.4
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• pp.149-156
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• 2005

A simple constitutive model for viscoelastic suspensions is discussed in this paper. The model can be used to predict the rheological properties (relative viscosity and all stresses) for viscoelastic suspensions in shear and elongational flow, and the constitutive equations combine a 'viscoelastic' behaviour component and a 'Newtonian' behaviour component. As expected, the model gives a prediction of positive first normal stress difference and negative second normal stress difference; the dimensionless first normal stress difference strongly depends on the shear rate and decreases with the volume fraction of solid phase, but the dimensionless second normal stress difference (in magnitude) is nearly independent of the shear rate and increases with the volume fraction. The relative viscosities and all the stresses have been tested against available experimental measurements.

• Korean Journal of Materials Research
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• v.21 no.2
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• pp.100-105
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• 2011

The relative viscosity was measured at different filler loadings for a cycloaliphatic epoxy resin and hexahydro-4-methylphthalic anhydride hardener system filled with micro/nano hybrid silica. Various empirical models were fitted to the experimental data and a fitting parameter such as critical filler fractions (${\phi}_{max}$) was estimated. Among the models, the Zhang-Evans model gave the best fit to the viscosity data. For all the silica loadings used, ln (relative viscosity) varied linearly with filler loadings. Using the Zhang-Evans model and the linearity characteristics of the viscosity change, simple methods to predict the relative viscosity below ${\phi}_{max}$ are presented in this work. The predicted viscosity values from the two methods at hybrid silica fractions of $\phi$ = 0.086 and 0.1506 were confirmed for a micro:nano = 1:1 hybrid filler. As a result, the difference between measured and predicted values was less than 11%, indicating that the proposed predicting methods are in good agreement with the experiment.

• Journal of the Korean Wood Science and Technology
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• v.45 no.2
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• pp.223-231
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• 2017

This work was conducted to investigate on the effect of urea-formaldehyde (UF) resin viscosity on plywood adhesion. The viscosity of UF resin was controlled either by adjusting the condensation reaction during its synthesis to obtain different target viscosities (100, 200 and 300 mPa.s) at two levels of formaldehyde/urea (F/U) mole ratios (1.0 and 1.2) or by adding different amounts (10, 20 and 30%) of wheat flour into the resins for the manufacture of plywood. When the viscosity of UF resin increased by the condensation reaction, the adhesion strength of plywood bonded with UF resin of 1.2 F/U mole ratio consistently increased, while those bonded with the 1.0 F/U mole ratio resin slightly decreased, suggesting a difference in the adhesion in plywood. However, the adhesion strength of plywood decreased as the viscosity increased by adding wheat flour, regardless of F/U mole ratio. The manipulation of UF resin viscosity by adjusting the condensation reaction was much more efficient than by adding wheat flour in improving the adhesion performance of plywood. These results indicated that a way of controlling the viscosity of UF resin adhesives has a great influence to their adhesion in plywood.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.29-35
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• 1986

Viscosity development pattern, in aqueous sodium hydroxide, of rice starches isolated from various hydration groups of milled rice was investigated. The maximum viscosity and viscosity development rate of Japonica rice starches at a given alkali concentration were loswer than those of J/Indica counterparts. The difference in the viscosity development rate of starches by increment of 0.1N (0.02 meq/g) was greater in J/Indica rice starches in comparison with Japonica ones. Viscosity of rice starch was not correlated to that of rice flour and to hydration rate of milled rice.

• Korean journal of food and cookery science
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• v.24 no.3
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• pp.273-281
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• 2008

To determine the nutritional quality and physical properties of ginseng-chicken meat porridge, 10 kinds of ginsengchicken meat porridge samples containing waxy and/or non-waxy rice were analyzed for in vitro protein digestibility and their degree of starch hydrolysis. Viscosity and spreadness were determined for the gelatinized pastes of the porridge samples. Microphotographs of the starch granules and pastes were studied to confirm structural changes in the rice starch during cooking. The starch paste from non-waxy rice porridge had higher viscosity than the starch paste from the waxy rice porridge; however, in the case of the ginseng-chicken meat porridge, the difference in viscosity was negligible. Microphotograph comparisions between the waxy rice porridge and non-waxy rice porridge indicated apparent differences in the shapes of their starch granules and gels. The granule surface of the non-waxy rice was very rough while that of the waxy rice was very smooth; this difference would lead to organoleptical discrepancy. The added ginseng increased the protein digestibility of the chicken meat; however, the protein digestibility of the ginseng-chicken meat porridge was lower than that of the chicken meat or rice porridge due to inhibited protein digestion by the gelatinized starch. Finally, the rice porridge had increased starch hydrolysis with additions of chicken meat and vegetables.

• Food Science of Animal Resources
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• v.21 no.1
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• pp.32-37
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• 2001

The study investigated the effects of protein concentration, EGTA and strength of hydrostatic pressure on pH, viscosity and turbidity for ultra filtrated skim milk retentates. The results showed that hydrostatic pressure treatments up to 600 MPa did not affect the viscosity of skim milk, while the turbidity of skim milk increased at higher than 200 MPa. Addition of EGTA caused reduction in turbidity of skim milk, two times (2SR) and three times (3SR) concentrated skim milk retentates. Viscosity for 2SR and 3SR increased proportionally to the amount of EGTA, but viscosity of skim milk was not influenced by EGTA. High pressure treatment also did not cause any difference in viscosity and turbidity of skim milk. However, this treatment decreased viscosity and turbidity for 2SR and 3SR. In particular, 200 MPa treatment showed to induce a higher decrease in turbidity compared with 400 MPa.

• Journal of Microbiology and Biotechnology
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• v.8 no.2
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• pp.178-181
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• 1998

An exopolysaccharide, designated as A49-Pol, was produced from Bacillus polymyxa KCTC 8648P in nitrogen sufficient conditions. The viscosity of the culture broth increased up to $2\times10^4$cP in 38 hours of culture and then decreased to $1.5\times10^4$CP at 48 hours. The $1.0\%$ (w/v) solution of purified A49-Pol represented pseudoplasticity with a viscosity of $2.7\times10^4$cP which was two times higher than xanthan at the same concentration. The viscosity of the A49-Pol solution was also greatly affected by its concentration in comparison with the xanthan solution. The viscosity of $1.0\%$ A49-Pol solution was 930-fold higher than its $0.2\%$ solution, whereas the corresponding viscosities of xanthan solution experienced only l7-fold difference. The viscosity was observed to be maximum at pH 7.0 in both A49-Pol and xanthan solutions, and gradually decreased as the pHs of the polysaccharide solutions went to acidic or alkaline regions. The viscosity of A49-Pol solution was very sensitive to temperature compared to xanthan and decreased with increasing temperature. The viscosity of $0.6\%$ solution of A49-Pol was 8,100 cP at $10^{\circ}C$ and 55 cP at $50^{\circ}C$. The viscosity was also affected by the presence of surfactants such as Span 20 and Triton X-l00 ; with $0.5\%$ Triton X-l00 (v/v), the viscosity of A49-Pol solution increased by $50\%$.

• Journal of the Korean Society of Food Science and Nutrition
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• v.31 no.1
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• pp.7-11
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• 2002

Hydrothermal extraction from dates was done, and then 3 groups of the date extract liquid group (A), the date puree group (B) and the jujube skin flesh group (C) were prepared. And, the omija extract liquid was added to the 3 groups at respective rates of 3:7, 5:5 and 7:3. Then, total 9 medicated diet sources were prepared by adding cinnamon, the ginger extract liquid, honey and pectin. And their physicochenmical and sensory attributes were examined. Total sugar, free sugar and pH increased in the samples of the 3 groups as the addition amount of the jujube extract increased. In chromaticity of respective samples, the "L" value did not show any difference among the 3 groups, but the "a" value was the highest in the "A"group, and "b"value was the highest in the "B"group. In the date puree group and the jujube skin flesh group, their viscosity increased as the addition amount of the jujube extract increased, but in the jujube extract liquid group, no difference was found in its viscosity. As a result of conducting the discrimination test, it was identified that the as the addition amount of the jujube extract was increased, color and sweet taste were feltto be stronger and our taste was felt to be weaker in all 3 groups. In the jujube puree group and the jujube skin flesh group, as the addition amount of the jujube extract increased, the jujube fragrance was felt to be stronger, but in the jujube extract liquid group, no difference was found in its fragrance. And, no difference was found in brightness and viscosity between samples. As a result of conducting the palatability test, no difference was showed in the appearance, but as for the overall palatability including texture, taste and fragrance, preference increased as the addition amount of the jujube extract increased.

• Transactions of the Korean Society of Mechanical Engineers B
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• v.24 no.4
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• pp.495-503
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• 2000

The present numerical study investigates flow characteristics and heat transfer enhancement of the viscoelastic non-Newtonian fluid in a 2:1 rectangular duct. The combined effect of temperature-dependent viscosity, buoyancy and secondary flow caused by second normal stress difference are all considered. The Reiner-Rivlin model is used as a viscoelastic fluid model to simulate the secondary flow and temperature-dependent viscosity model is adopted. Three types of thermal boundary conditions involving different combinations of heated walls and adiabatic walls are considered in this study. Calculated Nusselt numbers are in good agreement with experimental results in both the thermal developing and thermally developed regions. The heat transfer enhancement can be explained by the combined viscoelasticity-driven secondary flow, buoyancy-induced secondary flow and temperature-dependent viscosity.

• Applied Biological Chemistry
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• v.31 no.4
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• pp.387-393
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• 1988

Changes in chemical composition, viscosity and color during fermentation of improved Kochoojang from four starch sources (wheat, barley, rice and glutinous rice) were examined. Analyses included measurements of moisture, reducing sugars, amino nitrogen, pH, total acidity, viscosity, color and sensory panel scores for viscosity, color, odor and taste. Changes in chemical composition were similar for all Kochoojang products. Decrease in viscosity was greatest during the first 10 days of fermentation. Hunter tristimulus values decreased gradually during fermentation, and total color difference after 60 days was greatest for rice flour Kochoojang. Sensory evaluation showed that the viscosity of rice flour Kochoojang was less desirable than that of the others. However, no significant differences were found in color, odor and taste of all Kochoojang products. A high negative correlation was observed between Hunter a value and visual preference.