• 한국염색가공학회지
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• 제30권2호
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• pp.70-76
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• 2018

The dyeing behaviors of poly(ethylene terephthalate)(PET) bulky yarns, DTY(draw textured yarn) and SSY(latent crimped yarn), were investigated with different energy type disperse dyes compared with those of SDY(spin draw yarn). The maximum exhaustions of E-type disperse Red 60, Blue 56 and Yellow 54 on SSY were 99%, 94% and 93%, respectively. The maximum exhaustions of S-type disperse Red 179, Blue 79 and Orange 30 on SSY were 96%, 97% and 97%, respectively. The K/S values of SSY were significantly higher than those of DTY and SDY in all energy type of disperse dyes. The knit fabric composed of SSY became bulky at the end of high temperature dyeing process because of their thermal shrinkage property due to melt viscosity difference.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2003년도 학술대회지
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• pp.281-288
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• 2003

In this paper, seismic responses of large tilting pad journal bearings which have $3\~5$ tilting pads were numerically analyzed. The turbulent lubrication equation, the energy equation and motion equation were solved at each time step. The regime of operation of this bearing is laminar, turbulent and transitional. Also viscosity of working fluid was considered as function of only temperature and inlet pressure build-up was considered. Numerical results for a large tilting pad journal bearing showed journal center, maximum temperature, maximum pressure, friction torque. The relationship of bearing response and seismic intensity are discussed.

• 설비공학논문집
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• 제11권2호
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• pp.157-166
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• 1999

Numerical calculations of turbulent natural convection in an enclosure of the 20 kYA oil-immersed transformer model are presented. The transformer is modelled as two concentric cylinders with different heights and diameters. The thermal boundary layers are well represented in the temperature distributions along the wall of the transformer model. The flow stratification between the hot and cold walls can not be seen in the transformer model. The turbulence eddy viscosity has its maximum at the center of the core and its maximum values at the top of the core are larger than those at the bottom of the core.

• Archives of Pharmacal Research
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• 제19권5호
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• pp.386-389
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• 1996

The in vivo behaviour of phenylephrine hydrochloride in different vehicles like gels of Carbopol $907^circledR$, Carbopol $934P^circledR$ and latex system of cellulose acetate hydrogen phthalate(CAHP) was evaluated by measuring the reduction in intraocular pressure and the mydriatic activity. The parameters that haave been utilised to assess the performance of the formulations were the area under the curve (AUC), the maximum mydriasis $(I_{max})$, ethe time of maximum response $(T_{max})$ and the duration of activity (D). The influence of viscosity and mucoadhesion on the bioavailability parameters has also been investigated. Carbopol 934P and CAHP formulations showed prolonged duration of action and greater AUC compared to Carbopol 907 aqueous solution(P<0.05).

• 한국식품영양과학회지
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• 제33권9호
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• pp.1566-1572
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• 2004

냉동 반죽 제조시 azodicarbonamide(ADA) 첨가량을 달리하여 만든 냉동 반죽의 물성에 미치는 영향인 farinogram, amylogram, extensogram을 비교 조사하였고, 냉동 반죽의 품질을 결정하는 2차 발효 시간, 빵 제품의 pH, 수분 함량, 비용적 및 경도에 미치는 영향을 -20$^{\circ}C$ 냉동고에서 제조 직후부터 12주까지 저장하면서 비교 조사하였다. ADA 첨가량이 증가할수록 farinogram에서 반죽의 흡수율, 안정도와 강력도는 증가하고, 흡수 시간과 약화도는 감소하였으며, amylogram에서 호화 개시 온도와 최고 점도는 증가하고, 최고 점도시 온도는 감소하였다. 또한 extensogram에서는 발효시간 45분에서 면적, 신장도와 저항비는 증가하고, 저항도는 감소되었다. 냉동 반죽 제빵법으로 만든 냉동 반죽은 같은 냉동 저장 기간에서 ADA 첨가량이 증가할수록 2차 발효시간, 수분 함량 및 경도 값은 감소하였으며, pH, 비용적은 증가하였다.

• 대한화학회지
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• 제27권1호
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• pp.66-72
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• 1983

TDI (Toluene Diisocyanate)/KOH 촉매작용에 의한 2-pyrrolidone의 음이온 중합에 있어서 TDI / KOH 몰비율, KOH의 농도, 온도 및 시간이 중합에 미치는 영향을 조사하였다. TDI / KOH 몰비율이 0.25일 때 중합속도가 가장 빠르고 전환율도 높았으며, 또 KOH의 농도가 5몰퍼센트일 때 가장 높은 전환율과 점도가 얻어졌다. 중합온도는 $30^{\circ}C$인 경우가 $50^{\circ}C$에 비해 전환율이 높았으며 점도도 높았다. 최소자승법으로 계산하여 구한 중합속도상수($k_p$)의 값은 $30^{\circ}C$일 때 $57.53 {\ell}/mole{\cdot}min$였고, $50^{\circ}C$일 때 $52.36{\ell}/mole{\cdot}min$였다.

• 한국식품영양학회지
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• 제29권6호
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• pp.1008-1014
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• 2016

This study was conducted with the purpose of investigating the rheological characteristics of noodle flour dough supplementary konjac powder comprising 0%, 0.5%, 1.0%, 1.5% or 2.0% of the total mixture. In farinograph analysis, water absorption increased with the increased content of konjac powder. Both the arrival times and the development times of the dough with added konjac powder were longer than original wheat flour dough. Dough stability was found to be increased as compared to the control, but decreased as konjac powder content was increased. As konjac powder content increased, the resistance of the dough as shown by farinograph data was highest in the original wheat flour dough as 130 BU. Starting temperature, maximum viscosity temperature and maximum viscosity were decreased as shown in amylograph analysis. In extensograph analysis, the dough's extensibility and resistance to extension of the dough decreased as the amount of konjac powder was increased. The ratio of resistance to extensibility (R/E) decreased with the an increase in the amount of konjac powder included in the dough. The dough's tensile strength after cooking was increased in proportion to the additional amount of konjac powder used.

• 대한치과기공학회지
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• 제40권1호
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• pp.17-25
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• 2018

Purpose: When casting of ceramics, proper amount of deflocculant was added for disperse the particles in slip. In this study, examined the optimum amount of APMA(ammonium polymethaacrylate) water as deflocculant for casting the zirconia. Methods: The 100 g of zirconia powder were ball milled with 300 g zirconia ball, 90 g of distilled water, and APMA water in polyethylene pot for 24 hours. The amount of APMA water were added as deflocculant from 0.5 to 0.9 g at an intervals of 0.1 g. The viscosity of slip with no deflocculant showed 1362c.p. and the minimum viscosity with 580c.p. obtained when the slip contained 0.7% of deflocculant. Bar type specimens were casted with plaster mold and biscuit fired at $1100^{\circ}C$ for 1 hours. Biscuit fired specimens were finished with $60mm(L){\times}14mm(W){\times}10mm(H) bar$. Finished specimens were 2nd fired at $1500^{\circ}C$ for 1 hour. Results: Regardless the addition of deflocculant, all 2nd fired specimens showed 0% of apparent porosity and water absorption. The specimens with no deflocculant showed 24% of drying shrinkage and 27.4% firing shrinkage. On the other hand, The specimens with deflocculant showed 17.4% of drying shrinkage and 17.6% firing shrinkage regardless the amount of deflocculant. The maximum bulk density with $6.09g/cm^3$ obtained when the specimens casted with 0.7~0.9% of deflocculant contained slips. Bend strength of specimen with no deflocculant showed 680 MPa and the maximum bend strength with 814 MPa obtained when the specimen casted with 0.7% of diflocculant contained slip. Conclusion : It was found that the particle shape of the powder according to the dispersing agent is added, the particle size, sintering temperature and affect the particle size distribution, sintering time, sintering atmosphere, such a great influence on the sintering.

• 동아시아식생활학회지
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• 제24권6호
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• pp.883-895
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• 2014

This study investigated quality characteristics of pan breads prepared with 0, 10, 20, 30 and 40% purple rice flour and naturally fermented blueberry-rice starters. RVA (Rapid Visco Analyzer) analysis showed that wheat flour retrogradation was not retarded by addition of purple rice flour. Using amylography, gelatinization tem. perature of purple rice flour samples was higher than that of the control, whereas maximum viscosity temperature. and maximum viscosity of purple rice flour samples were lower than those of the control. Weights of pan breads containing purple rice flour were lower than that of the control, whereas volume, specific volume and baking loss rate were higher than those of the control. The anthocyanin contents and antioxidative activites as measured by DPPH radical scavenging activity of breads increased as the concentration of purple rice flour increased. The moisture content of pan breads containing purple rice flour decreased as storage time increased. The pH of breads containing purple rice flour was higher than that of the control. Color L value decreased, whereas a and b values increased significantly, as storage time increased. In texture analyzer measurement, hardness of breads containing purple rice flour significantly increased as storage time increased. Breads containing 10~20% purple rice flour showed acceptable sensory properties, such as mouth feel, appearance, flavor, texture, taste and overall acceptability.

• 한국식품영양과학회지
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• 제38권3호
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• pp.346-351
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• 2009

Koji를 배양한 seed mash, 유산균, 효모 등으로 발효하여 제조한 발효액종을 밀가루에 첨가하여 파리노그래프, 익스텐소그래프, 아밀로그래프, 대용량 배합기로 반죽의 물리적 특성 등을 분석하였다. 파리노그래프에서 발효액종의 종류에 관계없이 흡수율은 동일하였으나 발효액종 첨가로 반죽 발전시간이 길어졌고, 안정도는 감소하였다. 익스텐소그래프에서 반죽저항성은 발효액종 첨가로 증가하였고, R/E값도 증가하여 seed mash, S. cerervisiae, L. brevis로 발효시킨 발효액종을 첨가한 반죽에서 가장 높았다. 아밀로그래프에서 호화온도와 최고점도 온도는 대조구와 시험구간에 차이가 거의 없었으나 최고점도는 발효액종 첨가 시 낮아졌다. 반죽의 물리적 특성에서 D.V.(development value)값은 대조구에 비하여 모두 낮아졌고, 반죽발전시간도 짧아졌다.