• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.204-208
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• 1999

In order to obtain data for use of algin in drink making process solution properties of algin have been investigated at various condition of algin concentration temperature pH and various food additives. At same revolution velosity viscosities of algin were increased as algin concentration raised. Algin solution showed dilatnat type flow in concentration of 0.25% to 0.4% but pseudoplastic type flow in above 0.5% showed dilatant type flow in concentration of 0.25% to 0.4% but pseudoplastic type folw in above 0.5% A maximum viscosity of algin was observed at pH 5.5 and its viscosities were also decreased as the tem-perature increased and heating at 8$0^{\circ}C$ above. Organic acids affected on the viscosity of algin with pH dependently and gel formed in pH below 3.0 Sweetners have no effect to the viscosity of algin. How-ever addition of NaCl and KCL upto 1.0% decreased a little its viscosity and CACl2 MgCl2 and FeCl3 increased the viscosity of algin Glutamic acid decreased the viscosity of algin.

• Korean Journal of Food Science and Technology
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• v.26 no.6
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• pp.799-804
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• 1994

A 0.625% dispersion of the pretreated konjac (Amorphophallus konjac) flour was treated with 3 volumes of ethanol and the precipitate was dried at room temperature to produce purified glucomannan in 67.2% yield. Konjac glucomannan was analyzed for proximate composition and the contents of total dietary fiber and minerals. TLC analysis with a mobile phase of isopropanol : $H_2O$(4 : 1, v/v) revealed the presence of mannose and glucose as component sugars. The molecular mass of konjac glucomannan was in the range between 240 and 370 kDa as determined by HPLC with a Protein Pak 300SW column. Water holding capacity of konjac glucomannan was greater than those of most other gums except guar and xanthan gums. Konjac glucomannan accelerated foam formation of bovine serum albumin. As the concentration of konjac glucomannan increased up to 2%, maximum viscosity increased drastically, whereas the swelling time at maximum viscosity decreased. When swelling temperature increased, maximum viscosity and the swelling time at maximum viscosity decreased simultaneously.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.2
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• pp.7-15
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• 1997

High shear viscosity at several solids levels was measured for a number of pigment slurries and coating colors containing either anionic or amphoteric latex and analyzed according to Mooney and Eiler equations. Maximum packing fraction and intrinsic viscosity were obtained and compared. Eiler equation provides more credible information than Mooney equation on particle packing and intrinsic viscosity. The packing fraction obtained from Eiler equation was slightly greater than that obtained from static FCC measurement indicating the influence of pigment movement under the dynamic condition. Amphoteric latex caused 4-5% increase of maximum packing fraction of a coating color when its pH is lowered from 7 to 6, while anionic latex did not show any significant change in packing characteristics.

• Journal of the korean Society of Automotive Engineers
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• v.8 no.4
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• pp.66-72
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• 1986

Numerical analysis has been made on the dynamic behavior of a supporting structure subjected to a force of time dependent frequency. The effect of solid viscosity is studied when the frequency of external force passes through the first critical frequency of the simple beam for four times. Within the Euler-Bernoulli beam theory, the solutions are obtained by using finite Fourier and Laplace transformation methods with respect to space and time variables. The result shows that the maximum value of the dynamic deflection is considerably affected by the value of the solid viscosity as well as the frequency difference The maximum dynamic deflection is found to occur in the frequency lower limit C of 0.85-0.985 in the presence of the solid viscosity.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2002.10b
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• pp.99-100
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• 2002

Radial, tilting-pad proceeding bearings are applied in high speed rotating machines operating at stable small and mean loads and the peripheral speeds of proceeding reaching 150 m/s. The operation of bearing can be determined by static characteristics including the oil film pressure, temperature and viscosity distributions, minimum oil film thickness, load capacity, power loss, oil flow. The operation of 5-lobe tilted-pad proceeding bearing has been introduced at the assumption of adiabatic oil film. The oil film pressure, temperature and viscosity distributions habe received by iterative solution of the Reynolds', energy and viscosity equations. The resulting oil film force, minimum oil film thickness, power loss. oil flow, maximum oil film pressure, maximum temperature were computed for different sets of bearing geometric parameters as: bearing length to diameter ratio, pad angular length and width as well as pad relative clearance.

• Journal of the Korean Magnetics Society
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• v.8 no.3
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• pp.150-155
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• 1998

The purpose of this study is to investigate the variations of rheological and magnetic properties with powder loading in plastic anisotropic ferrite magnets. The measured relative viscosities with powder loading were compared with the calculated ones. The variation of relative viscosities with powder loading was in good agreement with that of particle alignment. Remanent flux density and maximum energy product increased linearly with the increase of powder loading, and then showed maximum values. The decrease of magnetic properties at high powder loading was caused by rapid decrease of particle alignment due to the drastic increase of mixture viscosity. The powder loading for maximum magnetic properties is dependent on magnetic field during injection molding and melt viscosity of binder, so the binder with low melt viscosity is necessary to fabricate the magnet with high properties.

• YAKHAK HOEJI
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• v.34 no.5
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• pp.302-310
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• 1990

A study has been made of the Korean bentonite aqueous suspension contrast with American bentonite by means of XRD IR swelling, gel formation and rheogram at various conditions such as concentration, temperature and pH. The Korean bentonite was identified as montmorillonite clay containig a small proprotion of crystoballite and mordenite, and its swelling power were acceptable for requirements of Korean pharmacopeia regulations though its values were not satisfied. Korean bentonite swelled to 10 times and American one did to 15 times compared to its bulkiness of powder. The rheogram of Korean bentonite suspension reveals bulged pseudoplatic flow with yield value at higher concentration and pseudoplastic flow without yield value at lower concentration. The higher the concentration, the greater were the apparent viscosity and hysteresis loop. Korean bentonite suspension showed insignificant temperature dependence on both apparent viscosity and hysteresis loop and it was more temperature dependent on viscosity but less on hysteresis loop than those of American sample. The pH dependence was so high on viscosity that apparent minimum value was near pH 7 and maximum value at pH 3 or 7. The hysteresis loop appeared minimum over the pH range 5-7 and maximum near pH 3 or 11. The Korean bentonite was inferior to the American bentonite in swelling volume, gel formation, thioxotropy, however, it would be possible to improve the quality of Korean bentonite by developing the method of purification for bentonite clay.

• 유체기계공업학회:학술대회논문집
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• 2005.12a
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• pp.295-301
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• 2005

Viscosity measurement standards were evaluated according to ISO/IEC 17025. The step-up procedure was employed to calibrate a series of capillary type master viscometers. Uncertainty was calculated with evaluation of various uncertainty factors affected in viscosity measurement. The maximum expanded uncertainty(U) of the master viscometer was $3.0{\times}10^{-3}$(at the confidence level of 95 %). This evaluation example will be useful in viscosity measurement uncertainty determination of other standard measurement.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.10 no.1
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• pp.49-74
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• 1984

Rheology of gels prepared with stearyl dimethyl benzyl ammonium hectorite (SDBAH) and various polar additives in n-butyl acetate was investigated by measuring the viscosity and rheogram. Including generally recognized polar additives, additional studies on the rheogram and viscosity were made with ether-type methyl cellosolve and carbitol, with dimethyl sulfoxide (DMSO) having sulfonyl group, and furthermore with above-mentioned polar additives containing small quantity of water, It was observed that molecular size, dipole moments and dielectric constants of polar additives had a great influence on viscosity increase and rheology of SDBAH gel, and the increase of SDBAH interlayer spacing was important factor in gel formation and viscosity change. It was also shown that thixotropy effect was increased with the increase of polar additive concentration, finally changed to rheopexy from thixotropy as the concentration of polar additives was increased more than about 40% of SDBAH weight. In addition thixotropy changed to rheopexy as the increase of shear rate. It was further found that the aqueous solutions of polar additives (water content, 5-25%) had more effects on rheology than additives without water, and particularly 95clo DMSO solution was the most effective. And the optimum concentration of polar additives showing maximum viscosity in the same SDBAH concentration system was examined.

• Applied Biological Chemistry
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• v.29 no.1
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• pp.29-35
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• 1986

Viscosity development pattern, in aqueous sodium hydroxide, of rice starches isolated from various hydration groups of milled rice was investigated. The maximum viscosity and viscosity development rate of Japonica rice starches at a given alkali concentration were loswer than those of J/Indica counterparts. The difference in the viscosity development rate of starches by increment of 0.1N (0.02 meq/g) was greater in J/Indica rice starches in comparison with Japonica ones. Viscosity of rice starch was not correlated to that of rice flour and to hydration rate of milled rice.