• 한국환경과학회지
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• 제5권1호
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• pp.35-41
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• 1996

For studying of coagulation and sedimentation in estuarine clay, we obtained several flow curves with various concentrations of sea water by using Coutte type rotational rheometer. The initial shear stress on high concentration of sea water was observed big, but after this, its value is decreasing with increasing shear rate. The maximum pick of shear stress is decreasing with the decreasing of concentration of sea water The trend is same totally above for viscosity. The sedimentation times with the concentration of sea water vary in $\infty$ ~ 5 minutes. The zeta potential is changed dramatically between 114 and 118 concentration of sea water. That is consistent with the sedimentation graph. From these results, the phenomena of coagulation and sedimentation can be explained with viscoelastic terms on structual formation among particles by the changes of surface potential affected from contacting sea water to dispersed particles.

• Korean Chemical Engineering Research
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• 제55권5호
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• pp.690-697
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• 2017

본 연구에서는 방수시트재를 위한 아스팔트의 styrene-butadiene-styrene (SBS)와 styrene-isoprene-styrene (SIS)에 의한 개질에 있어서 자가치유성을 가지는 개질아스팔트 방수시트재의 연화점(softening point), 침입도(penetration), 저온굴곡저항성능(low temperature flexibility), 점도(viscosity) 및 부착성능(adhesion) 등의 물성을 관찰하고, 반응표면분석법(response surface methodology, RSM)을 활용하여 아스팔트 질량 대비 SBS와 SIS의 적정조성을 도출하고 자가치유성을 가지는 개질아스팔트 방수시트재의 물성을 최적화하였다. 고온에서 측정이 수행되는 연화점과 점도는 SBS 또는 SIS의 함량이 증가함에 따라서 유의하게 값이 증가하였다. 그러나 함량 대비 연화점과 점도 증가분은 SBS 경우가 SIS보다 커짐이 관찰되었다. 이러한 원인은 SBS와 SIS의 열적거동의 차이 때문인데, SBS는 고온에서 점도 상승을 동반하는 겔화(gelation)가 되어 가교도가 커지나 SIS는 점도감소를 초래하는 폴리이소프렌 블록의 사슬분리(chain scission) 때문에 사슬꼬임(chain entanglement)이 상대적으로 적어지기 때문이다. 반면에 SIS-SBS 개질아스팔트는 상온에서 측정되는 침입도, 부착성능 및 저온굴곡성능에 대하여, 아스팔트 63 g을 기본으로 SIS 4~5 g과 SBS 8.5 g의 조성에서 최소 탄성거동을 나타내어 최대 침입도 및 최대 부착성능과 최저 저온굴곡성능 값을 보였다.

• 한국축산식품학회지
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• 제20권1호
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• pp.21-29
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• 2000

This study was carried out to investigate the fermentation characteristics and storage of set-type yoghurt added mugwort extracts(AME) such as pH, growth of lactic acid bacteria, number of viable cells, viscosity, and sensory characteristics during 24 hours fermentation and 15 days storage. Addition of mugwort extracts was grown rapidly of lactic acid bacteria rather than that of control and also 4 or 8% AME groups were grown similar to control. The drop of AME pH of broth was less compared with control during incubation of lactic acid bacteria. The growth of lactic acid bacteria during incubation of AME yoghurt was not different of viable cell count between AME group and control in beginning time, but the viable cell count of AME groups were increased depended opon addition quantity of AME in ending time. Addition of mugwort extracts was not affect on pH change during yoghurt fermentation and increased a lactic acid bacteria number as well as no effect of yoghurt fermentation in ending time. The viscosity of yoghurt was almost not changed 3 hours after yoghurt mix and increased rapidly 6 hours after yoghurt mix. Although control and 0.5% AME group showed maximum viscosity at 18 hours of fermentation, 1 and 2% AME group showed linear increase until 24 hours of fermentation. Mugwort did not affect pH and viable cel number of lactic acid bacteria during 15 days storage 24 hours after fermentation. Sensory evaluation of the AME yoghurt showed that flavour, texture and acid taste were not affected by addition of mugwort. However, the appearance and taste were dropped by addition of mugwort.

• Korea-Australia Rheology Journal
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• 제14권4호
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• pp.189-201
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• 2002

The interaction between hydrophobically modified hydroxyethyl cellulose (hmHEC), containing approximately 1 wt% side-alkyl chains of $C_{16}$, and an anionic sodium dodecyl sulphate (SDS) surfactant was investigated. For a semi-dilute solution of 0.5 wt% hmHEC, the previously observed behaviour of a maximum in solution viscosity at intermediate SDS concentrations, followed by a drop at higher SDS concentrations, until above the cmc of surfactant when the solution resembles that of the unsubstituted polymer, was confirmed. Additionally, a two-phase region containing a hydrogel phase and a water-like supernatant was found at low SDS concentrations up to 0.2 wt%, a concentration which is akin to the critical association concentration, cac, of SDS in the presence of hmHEC. Above this concentration, SDS molecules bind strongly to form mixed micellar aggregates with the polymer alkyl side-chains, thus strengthening the network junctions, resulting in the observed increase in viscosity and elastic modulus of the solution. The shear behaviour of this polymer-surfactant complex during steady and step stress experiments was examined In great detail. Between SDS concentrations of 0.2 and 0.25 wt%, the shear viscosity of the hmHEC-polymer complex network undergoes shear-induced thickening, followed by a two-stage shear-induced fracture or break-up of the network. The thickening is thought to be due to structural rearrangement, causing the network of flexible polymers to expand, enabling some polymer hydrophobic groups to be converted from intra- to inter-chain associations. At higher applied stress, a partial local break-up of the network occurs, while at even higher stress, above the critical or network yield stress, a complete fracture of the network into small microgel-like units, Is believed to occur. This second network rupture is progressive with time of shear and no steady state in viscosity was observed even after 300 s. The structure which was reformed after the cessation of shear is found to be significantly different from the original state.

• Applied Biological Chemistry
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• 제40권4호
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• pp.301-306
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• 1997

찰성, 부정형, plump endosperm 등의 유전자를 결합시킨 보리 isogenic lines의 이화학적 품질특성과 취반특성에 대한 제 특성을 조사하였다. 종실의 천립중은 입도가 2.5 mm 이상의 것이 가장 많은 Betzes가 가장 높았으며, 정맥율은 Franubet과 Wafranubet이 높았고, 보리쌀의 백도는 품종에 따라 큰 차이를 보였다. 배유가 부정형 전분 유전자로 구성된 Franubet이 전분함량이 가장 높았으며, 제분율도 높았다. 보리전분의 팽윤력과 물결합능력은 찰성 및 부정형 유전자를 갖는 품종이 높았다. Amylogram 특성에서 찰성의 보리는 메성에 비하여 호화 온도는 낮았고 최고점도는 높았다. ${\beta}-Glucan\;viscosity$는 품종에 따라 큰 차이를 보였는데, 특히 찰보리의 ${\beta}-glucan\;viscosity$가 가장 높았다. 취반특성중 흡수율, 용출고형물 및 퍼짐성은 찰성과 부정형 전분을 포함한 보리 품종이 Wafranubet이 가장 높았으며, 밥의 백도는 품종간에 차이가 없었다.

• 한국수산과학회지
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• 제31권2호
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• pp.267-271
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• 1998

추출조건에 따른 다시마 alginate의 성질을 조사하기 위해 추출용매인 $Na_{2}CO_{3}$의 농도를 $1\%,\;3\%$, 및 $5\%$로 조절하고, 추출시간을 1, 3, 5 및 10시간으로 하였을 때 각 추출조건에서 추출된 alginate의 점도변화와 금속이 온 결합능을 측정하였다. $Na_{2}CO_{3}$의 농도가 높을수록 추출시간이 길어질수록 alginate의 겉보기 점도 및 금속이온과의 결합능은 감소하였다. Alginate 의 최대 금속이온 결합능을 나타내는 이온농도는 0.06M, $25m{\ell}$였다. Alginate의 금속이온과의 결합능은 $Pb^{++}$이 가장 높았고, $Cu^{++}$이 가장 낮게 나타났다. Alginate의 점도가 증가할수록 alginate의 금속이온 결합능도 증가되었다.

• International Journal of Fluid Machinery and Systems
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• 제10권1호
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• pp.30-39
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• 2017

In the current study, identifying regimes and behaviors of the various viscous fluids in a typical horizontal single-stage centrifugal pump and improving its performance by enhancing volute throat area have been surveyed numerically and experimentally. Indeed the initial pump had insufficient head at BEP (Best Efficient Point) in relevant applications. In order to solve this problem, the method of increasing the volute throat area on the prototype was used in steps and eventually the increased head values have been achieved. Then modified centrifugal pump, that has been constructed based on the modified control volume from numerical results, has been tested thoroughly. The maximum head and efficiency discrepancy between numerical and experimental results in BEP were 1.4 and 2.6% respectively. The effects of viscous fluids, from 1 cSt to 500 cSt, on the performance curves of centrifugal pump have been investigated as well and results showed that viscous fluids has significant effect on them. Indeed the highest head and efficiency in the same conditions at BEP has been obtained in viscosity 1 cst which was by 19.2% and 44% greater than the viscosity 500 cSt. It is also found that the highest viscous fluid had the highest energy consumption as the absorbed power of highest viscous fluid, 500 cSt, increased up to approximately 55% above the lowest viscous fluid, 1 cSt, values.

• 한국식생활문화학회지
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• 제31권1호
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• pp.88-95
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• 2016

This study evaluated the quality characteristics of dried noodles prepared with strawberry powder in order to determine the most preferred noodle recipe for children's school meals. The proximate composition of strawberry powder used was as follows: moisture, 3.39%; crude protein, 1.53%; crude lipid, 0.97%; crude ash, 0.82%; and carbohydrates, 93.29%. When viscosity of the composite strawberry powder-wheat flours was measured by amylograph. Gelatinization point, maximum viscosity, viscosity at $95^{\circ}C$ and viscosity at $95^{\circ}C$ after 15 min decreased as the level of strawberry powder increased. As the level of strawberry powder increased, both L and b color values decreased, whereas a value increased. Weight, water absorption and volume of cooked noodles decreased, whereas turbidity of soup increased. For textural properties, addition of strawberry powder to cooked noodles reduced hardness, chewiness and brittleness. Overall preference according to the results of the sensory evaluation, noodles added with 6% strawberry powder were the most preferred. According to the results, the addition of strawberry powder can positively affect the overall sensory evaluation of dried noodles, and 6% is the optimal level for addition.

• 해양환경안전학회지
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• 제20권3호
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• pp.323-333
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• 2014

In this paper, the wakes behind a square cylinder were simulated using two kinds of different turbulence models for the eddy viscosity concept such as the zero- and the one-equation model in which the former is the mixing length model and the latter is the k-equation model. For comparison between numerical and analytical solutions, we employed three skill assessments: the correlation coefficient(r) for the similarity of the wake shape, the error of maximum velocity difference(EMVD) for the accuracy of wake velocity and the ratio of drag coefficient(RDC) for the pressure distribution around the structure. On the basis of the numerical results, the feasibility of each model for wake simulation was discussed and a suitable value for the empirical constant was suggested in these turbulence models. The zero-equation model, known as the simplest turbulence model, overestimated the EMVD and its absolute mean error(AME) for r, EMVD and RDC was ranging from 20.3 % to 56.3 % for all test. But the AME by the one-equation model was ranging from 3.4 % to 19.9 %. The predicted values of the one-equation model substantially agreed with the analytical solutions at the empirical mixing length scale $L=0.6b_{1/2}$ with the AME of 3.4 %. Therefore it was concluded that the one-equation model was suitable for the wake simulation behind a square cylinder when the empirical constant for eddy viscosity would be properly chosen.

• Applied Biological Chemistry
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• 제35권2호
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• pp.69-75
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• 1992

우유 단백질이 산에 의해 일어나는 응고의 시점과 응고가 일어나는 속도를 점도 변화와 혼탁도 변화로서 각각 측정하였고, 산성화의 변화에 따라 나타나는 입자의 크기는 상대점도로서 비교하였다. 우유 단백질의 응고화는 $pH\;5.0{\sim}5.2$에서 일어났음을 급격한 점도 변화에서 알 수 있고 산성화시키는 온도에 따라서 그 정도가 변하였다. 산에 의해 응고가 시작되는 pH와 응고속도는 온도가 증가함에 따라서 또 예열 처리하였을 때 촉진되었고 염의 첨가시에는 감소한 반면, 상대 점도값은 같은 조건들 하에서 반대였다. 이는 산성화 온도를 증가할수록, 등전점의 pH에서, 또 우유를 예열했을 때 입자가 커지는 것을 나타내며, 생성되는 입자의 크기는 응고속도와 밀접한 관계가 있는 것을 알 수 있다.