• Bulletin of the Korean Chemical Society
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• v.8 no.4
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• pp.318-324
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• 1987

Experimental results for viscous flow of poly (${\gamma}$ -methyl L-glutamate) solutions have been published elsewhere. The data of $[{\eta}]^f / [{\eta}]^0$ are expressed by the following equation, $\frac{[{\eta}^f]}{[{\eta}^{\circ}]}=1-\frac{A}{\eta^\circ}{1-\frac{sin^{-1}[{\beta}_2(f/{\eta}_0)\;{e}xp\;(-c_2f^2/{\eta}_0^2kT)]}{{\beta}_2f/{\eta}_0}$ (A1) where $[{\eta}]^f\; and\; [{\eta} ]^0$ are the intrinsic viscosity at shear stress f and zero, respectively, $ A{\equiv}lim\limits_{C{\rightarrow}0}[(1/C)(X_2/{\alpha}_2)({\beta}_2/{\eta}_0)],{\eta}_0$ viscosity of the solvent, ${\beta}_2$ is the relaxation time of flow unit 2, $c_2$ is a constant related to the elasticity of flow unit 2. The theoretical derivation of Eq.(A1) is given in the text. The experimental curves of $[{\eta}]^f / [{\eta}]^0$ vs. log f are compared with the theoretical curves calculated from Eq.(A1) with good results. Eq.(A1) is also applied to non-biopolymeric solutions, and it was found that in the latter case $c_2 = 0.$ The reason for this is explained in the text. The problems related to non-Newtonian flows are discussed.

• Bulletin of the Korean Chemical Society
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• v.8 no.4
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• pp.332-335
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• 1987

This paper is a continuation of our previous $paper,^1$ and deals with Eq.(1) (see the text), which was theoretically derived in the $paper,^1$$ [{\eta}]^f\; and\; [{\eta}]^0$ is the intrinsic viscosity at stress f and f = O, respectively. Equation (1) predicts how $[{{\eta}}]^f / [{\eta}]^0$ changes with stress f, relaxation time ${\beta}_2$ of flow unit 2 and a constant $c_2$ related with the elasticity of molecular spring of flow unit 2. In this paper, Eq.(1) is applied to a biopolymer, e.g., poly (${\gamma}$-benzyl L-glutamate), and nonbiopolymers, e.g., polyisobutylene, polystyrene, polydimethylsiloxane and cellulose triacetate. It was found that the $c_2$ factor is zero for non-biopolymers while $c_2{\neq}0$ for biopolymers as found $previously.^1$ Because of the non-Newtonian nature of the solutions, the ratio $[{{\eta}}]^f / [{\eta}]^0$ drops from its unity with increasing f. We found that the smaller the ${\beta}_2,$ the larger the $f_c$ at which the viscosity ratio drops from the unity, vice versa.

• Korean journal of food and cookery science
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• v.8 no.2
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• pp.155-163
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• 1992

Rhamsan gum produced by Alcaligenes was rheologically characterized, and compared to that of xanthan gum. The rheological properties were derermined from the change in the value of intrinsic viscosity with pH and salt concentration. at the range of pH 2~11 and salt concentration of 0~1.0 M KCl, the intrinsic viscosties of rhanisan gum were in the range of 8.2 to 36.2 dl/g and those of xanthan gum 8.19 to 44 dl/g. In the absence of salt, the intrinsic viscosity of rhamsan gum and Xanthan gum increased as the pH of solution increased up to neutral pH, and then decreased at alkaline pH. The intrinisc viscosities of rhamsan and anthan gum were not affec6ted by the increment of salt concentration. the chain stiffness paramenter for the rhamsan gum was 0.016. The overlap paramoeters of rhamsan and xanthan gum were 0.025 and 0.022 g/dl, respectively. rhamsan and xanthan gum were shear rate dependent or pseudoplastic. The yield stress of rhamsan gum increased slightly, but the shear index decreased as the concentration increased. The apparent viscosityes of rhamsan and xanthan gum decreased as the temperature increased. The salt effect of divalent cations (calcium, magnesium) was lower than monovalent cations (sodium, potassium).

• Journal of the Korean Chemical Society
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• v.40 no.12
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• pp.748-755
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• 1996

The effects of temperature on the conformational properties of poly(ethylene oxide) (PEO) in aqueous and aqueous urea solutions are reported. The values of intrinsic viscosity and Huggins coefficients for the PEO dissolved in water and urea/water mixtures (urea concentration 0.2, 1, and 2 M) were obtained using a viscometry method and discussed with respect to the change of water structure. At low temperatures (below 22 $^{\circ}C)$, the PEO-water interaction is favorable and the chain can be extended, whereas at higher temperatures (above 24 $^{\circ}C)$, it is less favorable and the chain can be contracted by a hydrophobic hydration, i.e., the PEO-water interaction becomes to be unfavorable with the increase in temperature. As the urea is added to the system, the PEO chain can be more extended and huged by the perturbation of the structured water originating from the unfavorable PEO-water interaction. The effect of temperature on the intrinsic viscosity values shows an Arrhenius behavior. The activation energies of the viscous flow were obtained and discussed.

• Polymer(Korea)
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• v.34 no.6
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• pp.522-526
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• 2010

Bacterial cellulose is produced by the bacterium Gluconacetobacter xylinus, which forms a nanofibrous pellicle in its culture medium. We studied properties of the bacterial cellulose such as crystallinity, viscosity, morphology, and mechanical properties according to the carbon source. Static cultures of Gluconacetobacter sp. V6 were performed in three kinds of media: standard Hestrin-Schramm medium, and modified medium with either glycerol or molasses as carbon sources. Cell growth and cellulose yield were increased in the glycerol and molasses media. The culture in the glycerol medium improved the physical properties of cellulose such as crystallinity, intrinsic viscosity, and breaking stress. However, the culture in the molasses medium decreased crystallinity, crystallite size, and intrinsic viscosity of cellulose. In summary, the cellulose yield was remarkably improved in the molasses medium, but with inferior structural properties.

• Korean Journal of Food Science and Technology
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• v.38 no.3
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• pp.378-384
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• 2006

Intrinsic viscosity of starch irradiated with Co-60 (0.25-9.1 kGy) significantly decreased, and swelling power and solubility measured at $80^{\circ}C$ linearly increased with increasing irradiated dose. Radiation treatment up to 1 kGy increased amylose content of starch. Water-binding capacity increased rapidly up to 3 kGy. Peak viscosity of irradiated starches by Rapid visco Analyser and Visco/amylo/Graph indicated that the decrease in peak viscosity was dose-dependent. Gamma irradiation showed no effect on endothermic temperatures of irradiated starches, but decreased endothermic enthalpy with increasing dose level. Viscosity of starch autoclaved at $120^{\circ}C$ and air-dried significantly decreased with increasing irradiation dose. Resistant starch content slightly decreased upon irradiation.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.451-456
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• 1995

To elucidate the intrinsic rheological properties of carboxymethyl chitin (CM-chitin) from the shell of red snow cyab (Chinonecetes japonicus), the configuration and polyelectrolyte behavior of CM-chitin in low concentration solution were investigated. Unperturbed dimensions were ranged from $127{\AA}\;to\;113{\AA}$ as root mean square end-to-end distance$(r_0)$, $52{\AA}$ to $46{\AA}$ as radius of gyration$(S_0)$. The intramolecular expansion tarter(a) was not varied with molecular weight and was 2.1. And effective bond length $(b_0)$ was $14.5{\AA}$. In perturbed condition, Flory constant was $2.35\times10^{21}$. When ionic strength were 0.02 and 1.0, intrinsic viscosity were 1.95dl/g and 1,06 dl/g, respectively. These results suggested that CM-chitin is a polyelectrolyte in aqueous media. At infinite ionic strength, intrinsic viscosity was 0.91dl/g. The intrinsic stiffness of CM-chitin backbone was estimated by evaluating the stiffness parameter (B) as 0.11 and agreed well with the results of k-carrageenan.

• Korean Journal of Food Science and Technology
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• v.40 no.5
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• pp.491-496
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• 2008

Properties of pectin extracted from flesh of Asian pear in 3 cultivars were investigated at different growth stages. The extraction yields of pectin by the acidic treatment decreased during the growth. The $L^*$ value of young fruit was lower than unripe and ripe fruit, and $a^*$ and $b^*$ value were higher in the same cultivars. The degree of esterification (DE) and intrinsic viscosity of pectin were 21.1-41.3% and 1.90-3.81 dL/g, respectively. The pectin extracted from flesh of pear showed about 30% glucose retarding effect. The DE value had a high correlation with retarding effect on glucose transport and intrinsic viscosity (p<0.01 and p<0.05). The intrinsic viscosity of the pectin seems to affect the retardation of glucose transport in blood. Pectin extracted from flesh of Asian pear by acidic treatment could be a good source to develop low calorie and functional food.

• Korean Journal of Food Science and Technology
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• v.33 no.6
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• pp.686-692
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• 2001

The effects of extrusion on solubilization of brown rice, glutinuous rice, barley and job's tear were analyzed by response surface methodology (RSM). Solubilization of whole grains by extrusion was characterized in terms of water solubility index (WSI), concentration of water soluble polysaccharides (C) and intrinsic viscosity $([\eta])$. Considering both concentration and intrinsic viscosity, a dimensionless target parameter $([\eta])$ was also included for analysing the extrusion effects on cereal extrusion. Response surface methodology analysis showed that the moisture content was the most significant contributor among screw speed, temperature and moisture content affecting the solubilizing phenomena of cereals processed with extrusion. Brown rice was not showed the significant relationship on $([\eta])$ because $([\eta])$ was more affected by intrinsic viscosity. The critical point of whole grains extrusion except brown rice was corresponded to screw speed of 300 rpm, moisture content of 20% and temperature of $120^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.45 no.4
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• pp.428-433
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• 2013

Heterogenous samples of locust bean gum (galactomannan) were prepared into homogeneous substances. Locust bean gum was fractioned using ammonium sulfate (14.11-23.08%, w/w). The intrinsic viscosity was obtained by extrapolating reduced viscosity versus concentration by using an Ubbelohde viscometer. The ranges of intrinsic viscosity for fractions that not included protein (F3-F6) and fractions that included protein (F1-F2) were 9.89-8.10 and 8.44-4.59, respectively. Values for Huggins' coefficient (k'), which depends on physical interactions, were 0.46-0.78. Increasing ammonium sulfate concentration was associated with a weak trend towards lower molecular weight and intrinsic viscosity by size-exclusion chromatography (SEC): $M_w$ ranged from 674 to 617 kg/mol and [${\eta}$] from 9.80 to 8.10 dL/g between F3 and F6. The evaluations of those fractions by using SEC and the Ubbelohde viscometer produced very similar values, as predicted. We verified the application of a gradient of ammonium sulfate to precipitate locust bean gum into fractions of different molecular size and show structural variations.