• Korea-Australia Rheology Journal
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• v.12 no.3_4
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• pp.181-186
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• 2000

Rheological Properties of polypropylenes having different molecular structures (linear polypropylene (PPL) and branched one (PPB)) were studied. Both the extensional flow and oscillatory shear flow properties were checked. Especially, the melt strength of polypropylenes having various shear history were investigated by using in-house-made Rheometer (called SMER). Compared to linear polypropylene, the branched polypropylene shows enhanced melt strength during extensional flow due to the retarded relaxation of molecules. When the slope of melt tension was plotted against take up speed of melt strand, the characteristic peak was observed in case of branched polypropylene, while the linear polypropylene shows only monotonously decreasing pattern. This entanglement was partially disrupted by physical forces such as shear during melt extrusion. However, the melt strength of PPB after multiple extrusion is still higher than PPL, implying the loss of elasticity during multiple extrusion is not so comprehensive. On dynamic experiments, PPB shows typical shear thinning behavior and the tangent delta of PPB is lower than PPL, reflecting high elasticity of PPB.

• Korea-Australia Rheology Journal
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• v.16 no.4
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• pp.193-199
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• 2004

Poly(o-ethoxy)aniline (PEOA)/organoclay nanocomposite was prepared via a solvent intercalation using chloroform as a cosolvent with organically modified montmorillonite (OMMT) clay. The PEOA initially synthesized from a chemical oxidation polymerization in an acidic condition at pH = 1 was intercalated into interlayers of the clay with $25\;wt{\%}$ clay content. Electrical conductivity of the PEOA/OMMT nano­composite was found to be controlled via the intercalating process. The synthesized PEOA/OMMT nano­composite was characterized via an XRD and a TGA, and then adopted as an electrorheological (ER) material. The PEOA/OMMT synthesized with controllable electrical conductivity without a dedoping pro­cess was found to show typical ER characteristics possessing a yield stress from both steady state and dynamic measurements under an applied electric field.

• The Korean Journal of Rheology
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• v.6 no.1
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• pp.49-59
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• 1994

높은 전기장 하에서 다분산, 비구형 실리카/실리콘 오일 현탁액의 전기유변 (electrorheological, ER)현상을 살펴 보았다. 전기유변유체는 전기장 방향으로 사슬구조를 형 성하는 특성을 보이며 이것이 유변물성의 향상에 기여하는 것으로 알려졌다. 동적(dynamic) 상태 실험에서 전기장 하의 실리카 현탁액은 매우낮은 임계변형율(${\gamma}$c =0.1%)이상에서 비선 형 점탄성을 보였다. 저장탄성계수(G＇)는 변형율 변화에 손실탄성계수(G＂)는 매질의 점도 에 더 민감한 의존성을 보였다. 또한 겉보기 항복응력은 입자의 부피분율과 전기장에$\Phi$1.9E1.4 의 의존성을 보였는데 부피분율에 대한 의존성이 큰 이유는 0.1 이상의 부피분율에서 복합 사슬 구조 내의 입자들 간의 상호 정전효과가 지배적으로 나타나기 때문이라고 생각된다. 정상상태 실험에서는 부피분율이 크거나 높은 전기장 하에서 전단속도가 0.1sec-1 정도 이하 로 감소함에 따라 전단응력이 급겨히 증가하는 현상을 보였다. 그러므로 본질적인 동적 항 복응력을 얻기 위해서는 매우 낮은 전단속도 영역의 특이한 응력거동을 고려해야한다. 큰 전단속도 하에서는 hydrodynamic interaction의 영향으로 전단속도의 증가에 따라 전단응력 이 증가하였다. 이같은 전단응력의 거동을 계단전단실험으로 확인하였다.

• The Korean Journal of Rheology
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• v.9 no.4
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• pp.200-205
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• 1997

등방상에서는 폴리파라페닐렌테레프탈아미드(PPD-T)와 히드록시 프로필 셀룰로오 스(HPC)가 비슷한 유변학적 거동을 보였다. 그러나 이방성에서는 네마틱상을 형성하는 PPD-T와 콜레스테릭상(또는 꼬인 네마틱상)을 형성하는 HPC는 상이한 유변학적 특성을 나타냈다. 이방상을 나타내는 임계농도(C*)이상의 농도에서 Herchel-Bulkey 모델에 의해 얻 어진 항복응력을 보면 HPC의 경우 농도에 관계없이 거의 일정한 값을 나타낸 반면PPD-T 의경우에는 농도증가와 더불어 항북응력값이 크게 증가하였다. 또한 PPD-T가 일\ulcorner거으로 HPC보다 큰값의 항복응력을 나타냈다. 진동수 1 rad/s 에서는 PPD-T와 HPCahen 탄성계 수 G＇/2G＂가 농도의 증가와 더불어 증가하엿다. 그러나 100rad/s 에서는 HPCdmlruddn 임계농도이상의 농도에서 농도증가와 더불어 탄성계수값이 단순감소한 반면 PPD-T의 경우 에는 포화농도(B-point)이상의 농도에서 농도증가와 더불어 탄성계수값이 계속적으로 증가 하였다. HPC의 경우 저장탄성률이 변형정도의 영향을 받지 않았으나 PPD-T의 경우에는 저장탄성률이 변형정도에 매우 민감하였다.

• The Korean Journal of Rheology
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• v.9 no.1
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• pp.33-39
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• 1997

PCL, MDI, BD 및 DMPA를 이용, 폴리우레탄(PU)을 ionomer 및 nonionomergudxo 로 제조하였으며 이때 연질성분의 함량(SSC) 및 길이가 PU의 기계적, 동적기계적 특성은 물론 형상기억특성에 미치는 영향을 연구하였다. Ionomer는 nonionomer에 비하여 경도, 탄 성율 및 강도가 모두 우수하였으며 그 효과는 실온에서 경질성분의 함량(HSC)이 높은 PU 일수록 보다 뚜렷하였는데 이는 HSC가 증가할수록 ion 중심의 농도가 증가하며 ion 중심간 의 Coulob 력이 고온보다 실온에서 보다 큰데 기인하는 것으로 해석하였다. 반복인장하중실 험에서 ionomer는 nonionomer에 비해 회복변형이 크고 잔류변형이 작았는데 이는 ionomer 의 고무탄성율이 보다 큰 데 기인한 것으로 해석하였다. 나아가 재료의 형상기억거동은 기 본적으로 탄성율의 온도의존성에 크게 의존함을 알수있었다.

• Food Science and Biotechnology
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• v.15 no.6
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• pp.856-859
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• 2006

The effects of moisture content on non-fracture dynamic properties and fracture gel quality of Pacific whiting surimi were investigated to determine their relationships. Surimi samples were tested at various moisture contents (75, 78, and 81 %). Torsion test showed that shear stress decreased rapidly and strain values decreased gradually as moisture concentration increased. Dynamic storage modulus (G') also decreased as moisture content increased. A strong positive correlation ($R^2=0.90$ to 0.99) was found between the G' measured at temperatures between 10 and $45^{\circ}C$ and fracture stress values. The results indicate that dynamic rheological measurements could be used as a tool for early gel quality assessment.

• Macromolecular Research
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• v.11 no.4
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• pp.224-230
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• 2003

The blends of polypropylene (PP) with glass filled thermotropic liquid crystalline polymer (LCP-g) have been prepared by melt mixing techniques at different blend ratios. The thermal, dynamic mechanical, crystalline and morphological characteristics of these blends were investigated. Higher percent crystallinity was observed for 10% level of LCP-g in the blend in comparison to that of other blend ratios. The thermal stability increased with LCP-g concentration in the blend with PP. The variation of storage modulus, stiffness and loss modulus as a function of blend ratios suggested the phase inversion at the 50% level of LCP-g in the blend. The scanning electron microscopy (SEM) photographs showed the creation of voids and destruction of the fiber structures during the dynamic mechanical measurements. Processing behavior of the blends depended on the fiber forming characteristics of LCP-g, which again varied with the molding temperatures.

• Food Science and Biotechnology
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• v.16 no.3
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• pp.496-499
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) samples mixed with guar gum and xanthan gum were evaluated at different storage temperatures (5, 15, and $25^{\circ}C$) by using a dynamic rheometer. Magnitudes of storage modulus (G'), loss modulus (G"), and complex viscosity (${\eta}^*$) in the HPSP-gum mixtures increased with an increase in storage temperature from 5 to $25^{\circ}C$. After 3-month storage at 5 and $15^{\circ}C$ there were no significant changes in dynamic rheological properties. The increase in dynamic moduli (G', G", and ${\eta}^*$) with storage temperature is less pronounced at HPSP-xanthan gum mixtures in comparison to HPSP-guar gum mixtures. The slopes of G' (0.16-0.18) of HPSP-guar gum mixtures at 3-month storage were much higher than that (0.10) at 0-month storage, indicating that the elastic properties of the HPSP-guar gum mixtures can be decreased after 3-month storage. However, there were not much differences between the slopes of G' in HPSP-xathan gum mixtures. Xanthan gum was observed to be better structure stabilizer for HPSP during storage.

• Food Science and Biotechnology
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• v.16 no.1
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• pp.146-149
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• 2007

Dynamic rheological properties of hot pepper-soybean paste (HPSP) mixed with xanthan gum were evaluated at different gum concentrations (0.3, 0.6, and 0.9%) and fermentation times (12 and 24 week). Magnitudes of storage (G') and loss moduli (G") in the HPSP-xanthan gum mixture systems increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}^*$) decreased. G' values were higher than the G" values over most of the frequency range (0.63-63 rad/sec), and were frequency-dependent. The dynamic moduli (G', G", and ${\eta}^*$) of the HPSP-xathan mixtures were lower than those of the control (0% gum). The differences between the dynamic moduli values at 12-week and 24-week fermentation decreased with increasing gum concentration, showing that xanthan gum can be used to stabilize and improve the viscoelastic rheological properties of HPSP. The G' value of the HPSP-xathan mixtures increased with an increase in gum concentration from 0.3 to 0.9%, whereas the G" decreased. The ability of xanthan gum to increase the elastic properties in the HPSP-xanthan mixture systems seemed to be the result of the incompatibility phenomena existing between xanthan gum and glutinous rice starch.

• Food Science and Biotechnology
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• v.17 no.2
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• pp.417-420
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• 2008

Rheological properties of sweet potato starch (SPS)-glucose composites (5%, w/w) at different concentrations (0, 10, 20, and 30%, w/w) of glucose were investigated in steady and dynamic shear. The steady shear rheological properties of SPS-glucose composites were determined from rheological parameters for power law and Casson flow models. At $25^{\circ}C$ all the samples showed a pronounced shear-thinning behaviors (n=0.29-0.37) with high Casson yield stress. In general, the presence of glucose resulted in the decrease in consistence index (K), apparent viscosity (${\eta}_{a,100}$), and yield stress (${\sigma}_{oc}$). Storage (G') and loss (G") moduli increased with an increase in frequency ($\omega$), while complex viscosity (${\eta}*$) decreased. Dynamic moduli (G', G", and ${\eta}*$) of the SPS-glucose composites at higher glucose concentrations (20 and 30%) were higher than those of the control (0% glucose) and also increased with increasing glucose concentration from 10 to 30%. The effect of glucose on steady and dynamic shear rheological properties of the SPS pastes appears to greatly depend on glucose concentration in the range of 10-30%.