• Journal of Oral Medicine and Pain
• /
• v.34 no.3
• /
• pp.227-235
• /
• 2009

Many of the protective functions of saliva can be attributed to the biological, physical, structural, and rheological characteristics of salivary glycoproteins. Therefore, the development of ideal saliva substitutes requires understanding of the rheological as well as biological properties of human saliva. In the present study, we investigated the changes of salivary enzymatic activities by saliva substitutes and compared viscosity of saliva substitutes with human saliva. Five kinds of saliva substitutes such as Moi-Stir, Stoppers4, MouthKote, Saliva Orthana, and SNU were used. Lysozyme activity was determined by the turbidimetric method. Peroxidase activity was determined with an NbsSCN assay. $\alpha$-Amylase activity was determined using a chromogenic substrate, 2-chloro-p-nitrophenol linked with maltotriose. The pH values of saliva substitutes were measured and their viscosity values were measured with a cone-and-plate digital viscometer at six different shear rates. Various types of saliva substitutes affected the activities of salivary enzymes in different ways. Stoppers4 enhanced the enzymatic activities of hen egg-white lysozyme, bovine lactoperoxidase (bLP), and $\alpha$-amylase. Saliva Orthana and SNU inhibited bLP activity and enhanced $\alpha$-amylase activity. MouthKote inhibited $\alpha$-amylase activity. Moi-Stir inhibited the enzymatic activities of bLP and $\alpha$-amylase. The pH values were very different according to the types of saliva substitutes. Stoppers4, MouthKote, and Saliva Orthana showed lower values of viscosity at low shear rates and higher values of viscosity at high shear rates compared with unstimulated and stimulated whole saliva. Moi-Stir and SNU displayed much higher values of viscosity than those of natural whole saliva. Collectively, our results indicate that each saliva substitute has its own biological and rheological characteristics. Each saliva substitute affects the enzymatic activity of salivary enzyme and finally oral health in different ways.

• Applied Biological Chemistry
• /
• v.30 no.2
• /
• pp.109-117
• /
• 1987

Three rice varieties of Akibare (japonica), Milyang 30 (indica) and Taebaeg (indica) were investiated for sensory and physical qualities of cooked rices during storage at the temperature range of $4^{\circ}C$ and $70^{\circ}C$ for 25 hours. The qualities studied were sensory attributes of odor, taste and appearance which were evaluated by multiple comparison method. The other properties were size of rice granule and separation Property of individual cooked rices in water. The sensory results showed that all of the descriptions except moldy odor and oily taste were scored higher values for cooked rices of Akibare than those values of Milyang 30 and Taebaeg. It was found that storage of cooked rices at various temperatures resulted a significant decrease in most of sensory qualities except moldy odor and oily taste which were rather increased. The quality change was more affected at storage at low temperature, particularly at $4^{\circ}C$, than at higher temperatures. The property of individual separation of cooked rices in water for freshly cooked rices showed that Akibare was separated 44.4% after 1 minute shaking while Milyang 30 and Taebaeg had the higher separation value of 53.1%, and 51.0%, respectively. This characteristic was noticeably reduced after 3 hours storage and then steady increased during further storage. It was also found that the separation percent was generality increased as the storage temperature increased from $4^{\circ}$ to $70^{\circ}C$.

• Korean Journal of Food Science and Technology
• /
• v.30 no.5
• /
• pp.1197-1202
• /
• 1998

Organic acids-eggshell calcium salts were prepared to recycle calcium component from discarded egg shells, and the effects of addition of the salts on dough characteristics of raw noodle and physical properties of cooked noodle were also investigated. Based on Farinograms, calcium malate (CM) affected absorption, stability time, and development time more considerably than calcium citrate (CC). Maximum concentrations of both CM and CC with little influence on dough characteristics were found to be 0.1% and 0.4%, respectively. Addition of calcium salts led to reduce the volume expansion rate of cooked noodle and this was more clearly shown in a sample fortified with CM than CC. As for CC, addition of more than 0.6% resulted in rapid increase in springiness which was in a good agreement with sensory evaluation results. Calcium ion concentration of cooked noodle fortified with 0.4% CC was 48 ppm, equivalent to 86 mg of calcium obtained from 200 g of cooked noodle.

• Elastomers and Composites
• /
• v.49 no.1
• /
• pp.24-30
• /
• 2014

3-Amino-1,2,4-triazole (ATA) (2.5 and 5.0 phr) was incorporated into a immiscible maleated ethylene propylene diene rubber(mEPDM)/maleated high density polyethylene(mHDPE) (50 wt%/50 wt%) blend by melt mixing. Effects of the ATA on structure, mechanical and rheological properties of the blend was investigated. FT-IR and DMA results revealed that supramolecular hydrogen bonding interactions between the polymer chains occur by reaction of ATA with maleic anhydride grafted onto the component polymers in the blend, which induces the physical crosslinks in the blend. FE-SEM analysis showed that mEPDM forms a dispersed phase in continuous mHDPE matrix, and the blend with the ATA has finer phase morphology as compared to the blend without the ATA. By the addition of ATA in the blend, there were significant increases in tensile strength, modulus and elongation-at-break as well as elastic recoverability. Melt rheology studies revealed that ATA induced substantial increase in storage modulus and complex viscosity of the blend at the melt state.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.29 no.6
• /
• pp.345-351
• /
• 2019

Recently, ink-jet printing technology has been applied for various industries such as semiconductor, display, ceramic tile decoration. Ink-jet printing has advantages of high resolution patterning, fast printing speed, high ink efficiency and many attempts have been made to apply functional materials with excellent physical and chemical properties for the ink-jet printing process. Due to these advantages, research scope of ink-jet printing is expanding from conventional two-dimensional printing to three-dimensional printing. In order to expand the application of ink-jet printing, it is necessary to optimize the rheological properties of the ink and the interaction with the substrate. In this study, photo curable ceramic complex ink containing nano silica particles were synthesized and its printability was characterized. Contact angle of the photo curable silica ink were modified by control of the ink composition and the surface property of the substrate. Effects of contact angle on printing resolution and three-dimensional printability were investigated in detail.

• Journal of the Korean Ceramic Society
• /
• v.38 no.11
• /
• pp.1067-1074
• /
• 2001

Four different composition of autoxidation drying type waterborne coatings (WBC-1, WBC-2, WBC-3, WBC-4) were prepared by the compounding of bentonite (BEN) as a water swellable clay and organometallic soaps as a drier with acrylic binder and coating additives. The solution viscosity, solid content, rheological properties and drying rate of WBCs were investigated. Also the thermal stability, the transmittance and the water-resistance of the films casted by WBCs were measured, and the surface topology of WBC films were investigated by the scanning probe microscopy. As WBC-2, WBC-3 and WBC-4 containing BEN showed the thixotropy with the shear rate, the storage stability of WBC was a excellent. When the driers was mixed in the ratio of Mn/Zn/Ba=1/2/3, the dry ability of WBCs showed maximum as 5.0 sec at 60$\^{C}$. The initial decomposition temperature and the transmittance of WBC films containing BEN increased in range of 32.2∼54.7$\^{C}$ and 5.1∼8.6% than the commercial WBC (MC-21W), respectively. The water resistance of WBC films increased in order of MC-21W

• Polymer(Korea)
• /
• v.36 no.4
• /
• pp.440-447
• /
• 2012

The branched copolyester was synthesized and its molecular weight, $T_g$, 1/2 method temperature ($T_{1/2}$) and rheological properties were characterized for the application of toner binder. The linear copolyester had low molecular weight and melt elasticity obtained by dimethylterephthalate (DMT), ethylene glycol (EG) and 2,2-bis(4-(2-hydroxypropoxy) phenyl)propane (HPP). The branched copolyesters prepared with various branching agents such as 2-(hydroxymethyl)-2-ethylpropane-1,3-diol (trimethylol propane, TMP), 2,2-bi(hydroxymethyl)-1,3-propanediol (pentaerythritol, PER), 1,2,4-benzenetricarboxylic anhydride (trimellitic anhydride, TMA) and glycerol to improve the physical properties of the linear copolyester. The effect of branching agents on the molecular weight and melt elasticity of the branched copolyester was examined. The branched copolyesters prepared by adding over 15 mol% of branching agent showed relatively high molecular weight and melt elasticity, and $T_{1/2}$ value of $140^{\circ}C$. Therefore, the highly branched copolyesters were deemed suitable as a hot-melt toner of laser print process.

• Korean journal of food and cookery science
• /
• v.17 no.3
• /
• pp.204-210
• /
• 2001

Rice cakes were prepared by the addition of yellow soybean flour or peanut flour and packaged with $CO_2$-modified packaging(CMP) or vacuum packaging(VP), and their physical characteristics were monitored by sensory evaluation and mechanical measurement while storing for 6 days. For VP samples, yellow soybean rice cake showed little changes in cohesiveness, moistness and chewiness for 6 days of storage, while pure rice cake and peanut rice cake showed an increase in strength and hardness from the 4th day of storage. In case of CMP, yellow soybean rice cake hardly showed a difference in cohesiveness, moistness and chewiness for 6 days, while pure rice cake and peanut rice cake showed a significant difference from the 4th day in sensory evaluation. For rheometer measurement, yellow soybean rice cake with CMP or VP showed little changes in strength or hardness for 6 days, while peanut rice cake and pure rice cake showed a drastic decrease in cohesiveness from the 2nd day and adhesiveness from the 4th day of storage. As there was no remarkable difference or deterioration for 6 days of storage in yellow soybean rice cake between CMP and VP, the ingredients of rice cake appeared to be more important than the type of packaging in terms of the quality deterioration of rice cake.

• Journal of the Korea Academia-Industrial cooperation Society
• /
• v.20 no.7
• /
• pp.8-15
• /
• 2019

In this study, we synthesized a calcium sulfonate complex grease and a lithium complex grease to investigate their physical, rheological and tribological properties. The thermal stability of the calcium sulfonate was higher than $300^{\circ}C$ and the lithium complex grease was $245^{\circ}C$ in the dropping point test. In the grease viscosity measurement, the calcium sulfonate complex grease was measured as $7.0Pa{\cdot}s$ and the lithium complex grease was as $4.5Pa{\cdot}s$. Therefore, it was confirmed that the calcium sulfonate complex grease is superior to the lithium complex grease in terms of thermal stability and cohesiveness. In the 4-ball wear test, the calcium sulfonate complex grease was measured to be 0.43 mm and the lithium complex grease to 0.85 mm. In the 4-ball extreme pressure test, calcium sulfonate complex grease was measured as 620 kgf and the lithium complex grease was as 125 kgf. Therefore, it was confirmed that the calcium sulfonate complex grease is superior to the lithium complex grease in abrasion resistance and load-bearing property. It was found that the calcium sulfonate complex grease is more effective than the lithium complex grease in the lubrication at high temperature and high load.

• Journal of the Society of Cosmetic Scientists of Korea
• /
• v.30 no.1
• /
• pp.59-62
• /
• 2004

To know what happens to the internal structure of emulsions under high shear flow is very important for cosmetic product development because it is highly relevant to the physical degradation of emulsions during the application upon the skin. Here, in order to investigate the response of emulsions against the external shear forces, we designed a new device, .JELLI$^{TM}$ (Joint Electro-rheometer for Liquid-Liquid Inversion) chip, for the measurement of electrical and rheological properties of emulsions under shear flow. By using this device, we examined the real-time changes in conductivities of oil-in-water (O/W) and water-in-oil (W/O) emulsions on the artificial skin during large deformation under shear flow. In this study, O/W and W/O emulsions having various volumes were prepared. After emulsions were homogeneously applied on the artificial skin, the electrical resistance and viscosity changes were monitored under steady shear flow. In case of O/W emulsions, the resistance increased as a function of time. The resistance showed more dramatic increase as the increase of the internal oil phase. It was also found that the viscosity change was proportional to the resistance variation. This phenomenon might be caused by decreased resisting forces against the shear flow because of the breakdown of the internal phase.the internal phase.