• Bulletin of the Korean Chemical Society
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• v.2 no.4
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• pp.142-147
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• 1981

A blend polymeric system composed of poly(methyl methacrylate) (PMMA or PM) and polystyrene (PS) dissolved in chloroform was rheologically studied. The viscosities ${\eta}_{bl}$ of the blend system with various blending ratios ${\chi}$ changing from zero (pure PS solution) to unity (pure PMMA solution) were measured at $25{\circ}C$ as a function of shear rates ${\dot{s}}$ by using a Couette type viscometer. ${\eta}_{bl}$ at a given ${\dot{s}}$ decreased exponentially with ${\chi}$ reaching asymptotic constant value of ${\eta}_{bl}$ ; ${\eta}_{bl}$ at a given ${\chi}$ is greater at a smaller ${\dot{s}}$. These results are explained by using Ree-Erying's theory of viscosity, ${\eta}_{bl}=(x_1{\beta}_1/{\alpha}_1)_{b}_1＋ (x_2{\beta}_2/{\alpha}_2)_{bl}[sinh^{-1}{\beta}_2(bl) {\dot{s}}]/{\beta}_2(bl){\dot{s}}$. The Gibbs activation energy ${\Delta}G_i^\neq$(i = 2 for non-Newtonian units) entering into the intrinsic relaxation time ${\beta}$ is represented by a linear combination ${\Delta}G_i^\neq(bl) ={\chi}{\Delta}G_i^{\neq}_{iPM}+(1-{\chi}){\Delta}G_i^{\neq}_{iPS}$;the intrinsic shear modulus$[[\alpha}_i]^{-1}$ is also represented by $[{\alpha}_i(bl)]^{-1}={\chi}[{\alpha}_{iPM}]^{-1}+(1-{\chi})[{\alpha}_{iPS}]^{-1}$ and the fraction of area on a shear surface occupied by the ith flow units $x_i(bl)$ is similarly represented, i.e., $x_i(bl) = {\chi}x_{iPM}+(1-{\chi})x_{iPS}$. By using these ideas the Ree-Eyring equation was rewritten which explained the experimental results satisfactorily.

• Journal of the Korean Society of Propulsion Engineers
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• v.25 no.5
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• pp.10-17
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• 2021

In this study, cold-flow test of simulant gel is conducted using a pressure swirl injector to identify spray characteristics according to gellant weight percent. Experiment results show the aircore is developed locally at the nozzle and expanded to the entire swirl chamber as the supply pressure increases. The aircore formation of simulant gel showed no significant difference compared to Newtonian fluid. The spray pattern was classified into four distinct shapes where relationship between the breakup regimes and dimensionless numbers were investigated. In the future, additional study is necessary to understand the aircore formation mechanism, stability and spray characteristics at different configuration of the swirl chamber shape.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.31 no.1
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• pp.132-138
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• 1998

To improve functional properties and enhance application of FPC in food industry, modified salmon FPC with enzyme treatment was produced and its general properties were investigated. Salmon FPC has over $84\%$ of protein and less than $0.18\%$ of lipid. Solubilities of FPC extracted with IPA and ethanol were very poor as less than $3\%$ in every pH range. In case of enzyme : substrate ratio of 1 : 100, degree of hydrolysis significantly increased until 4 hours and then slightly increased. No considerable differences were observed in general components of hydrolysates. Results of SDS-PAGE showed one unique band in each case and their molecular weight was less than 6,500. The flow properties of hydrolysates showed newtonian flow. Whiteness of hydrolysates were higher than that of salmon FPC as $5\~7$. There was no significant differences in the amount of peptide, but that of free amino acid slightly increased from 0.17 to 0.21 mg/ml.

• Journal of the Korean Society of Food Science and Nutrition
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• v.44 no.3
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• pp.442-448
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• 2015

The aim of this study was to investigate the effects of guar gum on the rheological behaviors, sensory attributes, and consumer acceptability of soft tofu stew sauce. Five different soft tofu stew sauces were commercially manufactured with various levels of guar gum (0.0, 0.1, 0.2, 0.4, and 0.5%). Twelve sensory attributes of the stew sauces were identified by nine trained descriptive panelists, whereas hedonic levels of the stew sauces were assessed by a group of 51 consumers. Steady flow of the stew sauces were measured by a rheometer. Significant differences were observed in terms of sensory saltiness and viscosity among the products. For the consumer test, 0.1% guar gum-added product was most liked by consumers. Partial least square regression showed sensory shellfish, green onion, and shrimp flavors to be key factors affecting overall acceptability for the stew sauces. For rheological behaviors, 0.0, 0.1, and 0.2% guar gum-added products showed newtonian behaviors ($R^2$=0.99 by power law model), whereas 0.4 and 0.5% products followed pseudoplastic behaviors ($R^2$=0.99 by power law model). Based on the established equivalence table using rheological and consumer data, smaller than 0.0114 ($Pa{\cdot}s$) of the apparent viscosity should be necessary to guarantee 'slightly like' category in a consumer hedonic test. It seems that addition of guar gum not only influenced rheological properties but overall acceptability for the stew sauces.

• Korean Journal of Materials Research
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• v.25 no.12
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• pp.719-726
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• 2015

For a decade, solution-processed functional materials and various printing technologies have attracted increasingly the significant interest in realizing low-cost flexible electronics. In this study, Cu nanoparticles are synthesized via the chemical reduction of Cu ions under inert atmosphere. To prevent interparticle agglomeration and surface oxidation, oleic acid is incorporated as a surface capping molecule and hydrazine is used as a reducing agent. To endow water-compatibility, the surface of synthesized Cu nanoparticles is modified by a mixture of carboxyl-terminated anionic polyelectrolyte and polyoxylethylene oleylamine ether. For reducing the surface tension and the evaporation rate of aqueous Cu nanoparticle inks, the solvent composition of Cu nanoparticle ink is designed as DI water:2-methoxy ethanol:glycerol:ethylene glycol = 50:20:5:25 wt%. The effects of poly(styrene-co-maleic acid) as an adhesion promoter(AP) on rheology of aqueous Cu nanoparticle inks and adhesion of Cu pattern printed on polyimid films are investigated. The 40 wt% aqueous Cu nanoparticle inks with 0.5 wt% of Poly(styrene-co-maleic acid) show the "Newtonian flow" and has a low viscosity under $10mPa{\cdots}S$, which is applicable to inkjet printing. The Cu patterns with a linewidth of $50{\sim}60{\mu}m$ are successfully fabricated. With the addition of Poly(styrene-co-maleic acid), the adhesion of printed Cu patterns on polyimid films is superior to those of patterns prepared from Poly(styrene-co-maleic acid)-free inks. The resistivities of Cu films are measured to be $10{\sim}15{\mu}{\Omega}{\cdot}cm$ at annealing temperature of $300^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.22 no.7
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• pp.852-857
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• 1990

The rheological properties and food functionality of the novel sugar derivatives, fructo-oligosaccharide, high maltose syrup(HMS), maltitol and sorbitol were examined and compared to those of sucrose. All samples tested showed Newtonian fluid property at the concentration range of 10% to the original concentrated products containing $69{\sim}81%w/w$ solid. HMS showed the highest viscosity. The viscosity increased(r=0.8038) as the average molecular weight of sugar derivatives were increased. The viscosity increased exponentially as the concentration increased, and sugar alcohols had lower value of the exponent compared to HMS and fructo-oligosaccharide. The viscosity of sugar derivatives solutions decreased by the increasing temperature following the Arrhenius equation. The flow activation energies of sorbitol and HMS were higer than that of sucrose. Substitution of sucrose with fructo-oligosaccharide in apple jam processing did not change the textural characteristics, but in redbean jelly(yanggaeng) it reduced the hardness, adhesiveness, springiness and cohesiveness. When sucrose was 100% replaced by HMS, the texture of apple jam and redbean jelly was not changed, but by mixing sucrose and HMS 1 : 1 ratio, the hardness decreased substantially The sugar alcohols reduced the hardness, adhesiveness, springiness of apple jam and redbean jelly significantly. Addition of fructo-oligosaccharide and HMS to sucrose did not influence the solidifying rate of candy, but sorbitol, even at 10% addition, retarded the candy moulding.

• Polymer(Korea)
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• v.35 no.1
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• pp.23-29
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• 2011

We measured shear viscosity of polymeric particles, prepared by suspension polymerization with hydrophobic silica as a stabilizer at $75^{\circ}C$, by a capillary rheometer. Shear viscosity displayed a non-Newtonian behavior with an increase in weight average molecular weight. Measurement of shear viscosity at 170 and $190^{\circ}C$ with copoly(styrene/butyl methacrylate) (co-PSB) particles by varying the ratio between styrene (St) and butyl methacrylate (BMA) showed that shear viscosity was a function of molecular weight, temperature and compositional ratio. When the ratio was 7/3, 5/5 and 3/7, shear viscosity slightly reduced with an increase in BMA concentration despite similar weight average molecular weights. We found that shear viscosity of copolymers with BMA concentrations exceeding 70% displayed a sharp reduction at high shear rates. It is speculated that increased PBMA chain length contributes to enhanced flowability of copolymers. When carbon black was incorporated into co-PSB, shear viscosity progressively increased with increasing carbon black concentration. The increase in shear viscosity, however, was less pronounced compared to the cases of molecular weight increase.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.30 no.5
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• pp.859-867
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• 1997

In order to utilize the processing wastes of squid, chitosans were manufactured from the pens of domestic squid, Todarbdes pacificus and foreign squid, Ommastrephes bartrami and then, its rheological properties were studied. The amounts of nitrogen and minerals of the domestic squid pens were $11.4\%\;and\;0.1\%$ respectively, whereas those of its chitosan were $7.5\%\;and\;0.2\%$. In case of foreign squid pen and chitosan, the amounts of nitrogen and minerals were $12.1\%,\;0.8\%\;and\;7.8\%,\;0.2\%$ respectively. Intrinsic viscosity $([\eta]) $ of domestic and foreign squid pen chitosans were decreased with increasing pH from 3.4 to 5.4 which might be due to the reduced repulsion in inter- of intra- chitosan molecules. Intrinsic viscosity of the domestic and foreign squid pen chitosans were decreased with increasing NaCl concentration thus indicated that the domestic and foreign squid pen chitosans were polyelectrolyte molecules and stiffness of squid pen thitosans were 0.11 similar to that of k-carrageenan. Flow type of squid pen chitosan solutions were pseudoplastic fluids without yield stress by the viscosity measurement. But the squid pen chitosan solutions showed newtonian fluid up to $0.15\~0.24\%$ concentration for domestic and $0.21\~0.24\%$ concentration for foreign at $10\~50\%$. Concentration dependence of consistency index in infinitive dilute domain (Kc) were higher in the dilute domain than entangled domain. Activation energies (Ea) of the squid pen chitosans were 3.7, 6.3, 3.6, 4.0 and 4.1 Kcal/g moi for domestic and 3.2, 3.1, 3.4, 3.8 and 3.6 Kcal/g mol for foreign at 0.1, 0.15, 0.25, 0.35 and $0.5\%$, respectively.