• Korea-Australia Rheology Journal
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• 제14권3호
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• pp.115-119
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• 2002

In this paper, a rheo-optical methodology based on small angle light scattering and polarimetry is applied to investigate in-situ and on a time resolved basis the flow-induced structures in aqueous biopolymeric blends. Water-dextran-gelatin is chosen as an example. It is verified to what extent the laws and scaling relations, originally developed for synthetic polymer blends, are valid for the morphology development in this aqueous biopolymeric mixture. It was observed that under low shear rate conditions, the biopolymeric emulsion can be regarded as a conventional emulsion. However, at high shear rates flow induced homogenization occurs.

• Korea-Australia Rheology Journal
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• 제21권3호
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• pp.185-191
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• 2009

Polystyrene/multi-walled carbon nanotube (PS/MWCNT) composites were prepared by the use of latex technology. The monodisperse PS latex was synthesized by an emulsifier-free emulsion polymerization from styrene/potassium persulfate/water system in the presence of ethanol. The MWCNTs were first treated with acid mixture to eliminate impurities, dispersed in deionized water driven by ultrasonicator, and then mixed with the PS latex. From these mixtures, PS/MWCNT composites were prepared by freeze-drying and subsequent compression molding. In the small-amplitude oscillatory shear experiments, both complex viscosity and storage modulus increased with increasing MWCNT content. A pronounced effect of MWCNT content was observed, resulting in larger storage modulus and stronger yield behavior at low frequencies when compared to unmodified PS. It showed a transition from viscous to elastic behavior with increasing MWCNT content. Over the MWCNT content of 3 wt%, the storage modulus was higher than the loss modulus across all frequencies.

• 한국축산식품학회지
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• 제38권5호
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• pp.866-877
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• 2018

Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier. This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM; 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduction in the amount of ES resulted in instability of both emulsions. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying.

• 대한화장품학회지
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• 제31권2호
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• pp.135-140
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• 2005

본 연구는 고형상 에멀젼의 표면에서 일어나는 물리적 특성을 레올로지를 이용해 관찰해 보았다. 고형상 에멀젼이 전단변형에 따라 고상에서 액상으로의 전이시 전단속도가 큰 고형상 에멀젼의 경우 낮은 전단변형과 높은 전단변형에서 두 번의 전이구간을 보여주는 반면에 전단속도가 작은 고형상 에멀젼의 경우 높은 전단변형에서 전이구간이 한 번만 나타내는 것을 볼 수 있었다. 이는 고형상 에멀젼의 전단변형에 따른 표면의 물리적 특성이 중요한 요소로서 고형상 에멀젼의 구성요소에 따라 변화하게 된다. 유상과 수상으로 구성되어진 고형상 에멀젼에서 수상의 함량이 증가하게 되면 표면전이(surface transition) 구간이 점점줄어들다가 사라지는 것을 볼 수 있었으며, 유상과 분체로 구성되어진 고형상 에멀젼에서는 분체의 함량이 증가함에 따라 표면전이 구간이 점점 증가하는 것을 볼 수 있었다. 그리고 유상, 수상 그리고 분체로 이루어진 고형상 에멀젼에서는 분체의 함량이 증가함에 따라 표면전이 구간이 점점 줄어들다가 사라지는 것을 볼 수 있었다.

• 대한본초학회지
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• 제27권2호
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• pp.93-97
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• 2012

Objectives : The Astragalus membranaceus has been used to diuretic, tonic, anti-viral, anti-oxidant activities in oriental herb medicine, and in each experiment, proved in this effects. Root of A. membranaceus includes according to flavonoid, saponin, polysaccharide, thus it has been studied for anti-oxidant, anti-inflammatory, anti-cancer activities. However, previous researches have been performed with being limited mainly to food industry. The present study was conducted anti-oxidative activity of A. membranaceus extracts. In addition, The objective of the present study was to determine the possibility for the application of emulsions in the development of A. membranaceus for cosmetics. Methods : In this study, aimed SOD like activity of A. membranaceus extract, effects of A. membranaceus extract on viscoelastic properties of emulsion was measured using rheometer. Results : In the results, 1, 3-butylene glycol extract of A. membranaceus efficiently reduce the active oxygen, SOD like activity of more than 40% decrement depend on concentration. And A. membranaceus extract increase the modulus of elasticity of emulsion, therefore A. membranaceus extract have not influence on stability loss. As such, the A. membranaceus extracts will remain stable when applied to emulsions or skin products. Conclusions : In consequence of this study, A. membranaceus extract can be effectively used in cosmetic emulsions when the relation between natural product extracts and formulation of cosmetics is elucidated. It is highly recommended that rheology be applied to determine the optimal extract concentration for cosmetic formulations.

• 대한기계학회논문집B
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• 제39권8호
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• pp.677-682
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• 2015

격자 볼츠만 기법(Lattice Boltzmann method)을 사용하여 에멀전의 유변학적 특성을 파악하기 위한 시뮬레이션을 수행하였다. 간단한 전단 유동하에서 온도와 전단속도, 계면장력에 변화를 주어 에멀전(decane-in-water)의 상대점도를 계산하고 이를 분석하였다. 에멀전의 상대점도는 온도가 증가함에 따라 감소하였고, 전단속도가 증가함에 따라 감소하는 전단박하(Shear thinning) 현상을 보여주었다. 이는 크로스 모델(Cross model)을 통해 검증하였고 일치하는 경향을 보여주었다. 계면에 존재하는 계면활성제(Surfactant)를 통해 제어되는 계면장력이 증가할수록 상대점도는 감소하는 경향을 보여주었다. 이것은 큰 계면장력에서는 기름방울의 변형이 억제되고 점도가 상대적으로 높은 기름방울의 표면적이 감소하면서 나타난다고 해석할 수 있다.

• Korea-Australia Rheology Journal
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• 제20권2호
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• pp.51-58
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• 2008

This paper describes a two-step Tikhonov regularization procedure for converting the steady shear data generated by parallel-disk viscometers, in the presence of wall slip, into a shear stress-shear rate function and a wall shear stress-slip velocity functions. If the material under test has a yield stress or a critical wall shear stress below which no slip is observed the method will also provide an estimate of these stresses. Amplification of measurement noise is kept under control by the introduction of two separate regularization parameters and Generalized Cross Validation is used to guide the selection of these parameters. The performance of this procedure is demonstrated by applying it to the parallel disk data of an oil-in-water emulsion, of a foam and of a mayonnaise.

• 유변학
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• 제9권4호
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• pp.151-162
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• 1997

다층 구조를 갖는 고무/아크릴 충격보강제가 poly(methyl methacrylate) (PMMA)/ 충격보강제 블렌드의 몰폴로지와 유변학적 성질에 미치는 영향을 고찰하였다. TEM으로 측 정한 블렌드 내의 충격보강제 몰폴로지는 그 함량에 관계없이 균일한 크기의 구형을 이루는 것으로 나타났으며 파괴 단면의 SEM 측정으로부터 충격보강제와 매트릭스 수지와의 강한 결합력을 확인할수있었다. 블렌드의 유변물성 측정 실험에서는 충격보강제 함량이 복합 점 도에 크게 영향을 준 반면, capillary rheometer로부터 얻은 정상상태 점도에는 별 영향을 주지않음이 확인되었다. 특히 동적응력 실험의 고진동 주파수 영역에서는 일정 충격보강제 함량이상 일 때 충격보강제 자체의 점도와 근사해졌으며 이와같은 현상을 충격보강제의 shell 분자 상호간 또는 매트릭스 분자와의 엉킴에서 비롯되는 물리적인 상호 작용측면에서 설명해보았다. 또한 실험 결과를 Palierne[16]의 비상용성 블렌드계의 이멀젼 모델과 비교한 결과 상당한 차이를 확인할수 있었으며 이러한 차이는 위에서 언급한 shell 분자 상호간 또 는 매트릭스 분자와의 엉킴에 기인한다고 추정된다.

• Korea-Australia Rheology Journal
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• 제12권2호
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• pp.93-100
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• 2000

The interactions between methylated $\beta$-cyclodextrin (CD) and hydrophobically modified alkali-soluble associative polymers (HASE) were examined by a rheological technique. The effect of "capping" of hydrophobes by methylated $\beta$-cyclodextrin on the viscosity and modulus was evaluated. Model HASE polymers with $C_1$to $C_{20}$ alkyl hydrophobic groups ethoxylated with~10 moles of ethylene-oxide (EO 10) and at concentrations up to 3 wt% were examined. With the addition of methylated $\beta$-CD, the steady shear viscosity profiles shift from a Newtonian profile to one that display a shear-thinning characteristic. Significant "capping" of the hydrophobes occurs for HASE polymers with $C_{l2}$, $C_{16}$ and $C_{20}$ hydrophobes as reflected by the large reduction in the viscosity. However, the steady shear viscosity remains constant when the concentration of $\beta$-CD exceeds 1 wt%, suggesting that $\beta$-CD is not able to fully encapsulate the hydrophobes of the HASE polymer. The temperature variation plots indicate that the activation energy of the HASE-EO10-$C_{20}$ system and $\beta$-CD is dependent on the magnitude of the applied shear stress. These results further reinforce the hypothesis that $\beta$-CD is not able to completely remove all the hydrophobic associations.phobic associations.

• 대한화장품학회지
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• 제25권4호
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• pp.65-74
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• 1999

We have studied the stability of W/O high internal phase emulsions(HIPE) containing water, cetyl dimethicone copolyol and oils varying magnesium sulfate in the range 0 to 0.5 wt% and oil polarities, respectively. The rheological consistency was mainly destroyed by the coalescence of the deformed water droplets. The greater the increase of complex modulus was, the less coalescence occurred and the more consistent the concentrated emulsions were. The increasing pattern of complex modulus versus volume fraction has been explained with the resistance to coalescence of the deformed interfacial film of water droplets in concentrated W/O emulsion. The stability is dependent on: (i) the choice of the oil is important, the requirements coincide with the requirements for the formation of the rigid liquid crystalline phases; and (ii) addition of salts the aqueous phase opposes the instability due to coalescence. Increasing the salt concentration increases the refractive index of the aqueous phase. It lowers the difference in the refractive index between the oil and aqueous phases. This decreases the attraction between the water domains, thus increasing the stability.