• Tribology and Lubricants
• /
• v.36 no.5
• /
• pp.274-278
• /
• 2020

This study investigates the possibility of reducing squeal noise generated at the contact point between an elastomer and glass by using the properties of a magneto-rheological elastomer (MRE) whose stiffness changes with the application of a magnetic field. Previously, squeal noise was mainly observed in the unstable section caused by the weakening of friction due to velocity. Previous studies have shown that squeal noise decreases as the stiffness increases. Accordingly, this study is conducted to control the unstable area of the friction curve and to reduce the noise by inducing the stiffness change of the MRE by applying a magnetic field. The friction, vibration, and noise characteristics are measured using a reciprocating friction tester. The frequency ranges of vibration and noise measured with the accelerometer and sound sensor show similar results. When a magnetic field is applied to the MRE, there is significantly lower noise compared with the case without the application of the magnetic field. The average coefficient of friction decreases with the application of the magnetic field. The maximum coefficient of friction increases rapidly at the turning point and decreases when the magnetic field is applied. This shows that the mechanical properties of the MRE change due to the magnetic field, and the noise and friction coefficient also decrease.

• Proceedings of the Korean Fiber Society Conference
• /
• 1987.06b
• /
• pp.11-11
• /
• 1987

Among other poly(4,4'-terephthanilidealkylamide)s (PTAA's), poly (4,4'-terephthanilideadipamide) (PTAd) gave clear critical concentration curves. For PTAA's with methylene units more than 6, the critical concentration (C*) seemed to be beyond the solubility limit of H₂SO₄. Under shearing conditions, the nematic domains were easily oriented and stretched in the direction of shear , and a fibrillar structure resulted. At low frequencies, a monotollous reduction of loss tangent (tan) was observed as concentration increased. At high frequencies, however, tan was increased above C* again, and showed maximum at saturation concentration (Cs). With increasing temperature, viscosity of isotropic and anisotropic phases was normally decreased, while viscosity of biphases was increased. Plot of complex viscosity (If) against temperature based on rheological measurements exhibited a good correlation with phase diagram constructed by polarizing microscope observations. Rheological parameters suggested the optimum dope concentration of PTAd with inherent viscosity 2.02 at 30oc is in the vicinity of 19.2 wt%, which seemed to agree well with spinning experiments (around 19.4 wt%). In general, effects of spinning and annealing conditions on the mechanical properties of PTAA fibres were most pronounced in PTAd fibre spun from anisotropic spinning dope .

• Macromolecular Research
• /
• v.13 no.5
• /
• pp.409-417
• /
• 2005

The surface of rutile titania nanoparticles was chemically modified by reacting with alkoxy silane. The surface and rheological properties in silicone oil having a wide range of viscosity were investigated. Total surface free energy($\gamma_S$) of the titania particles decreased from 53.12 to 26.94 mJ/$m^2$ as the silane used for surface treatment was increased from 0 to 5.0 wt$\%$. The surface free energy of neat silane was 25.5 mJ/$m^2$, which is quite close to that oftitania particles treated with 5.0 wt$\%$ silane. Due to the hydrophobic nature oftreated-titania, the contact angle was accordingly higher for polar solvent in the order of water>ethylene glycol> formamide>$\alpha$-bromonaphthalene. In sum of rheological behavior, as the applied shear stress or viscosity of the silicone oil increased, the titania particles tend to form layers and agglomerated clusters, showing shear-thinning and shear-thickening behaviors, sequentially. A good dispersion of discrete titania particles obeying a Newtonian flow behavior was achieved at a surface energy or low concentration of silane-treated titania particles in hydrophobic silicone oil.

• Macromolecular Research
• /
• v.17 no.6
• /
• pp.417-423
• /
• 2009

The effects of maleic anhydride-grafted polypropylene (PP-g-MAH) addition on polypropylene (PP) and poly(acrylonitrile-butadiene-styrene) (ABS) blends were studied. Blends of PP/ABS (70/30, wt%) with PP-g-MAH were prepared by a twin-screw extruder. From the results of mechanical testing, the impact, tensile and flexural strengths of the blends were maximized at a PP-g-MAH content 3 phr. The increased mechanical strength of the blends with the PP-g-MAH addition was attributed to the compatibilizing effect of the PP and ABS blends. In the morphological studies, the droplet size of ABS was minimized (6.6 ${\mu}m$) at a PP-g-MAH content of 3 phr. From the rheological examination, the complex viscosity was maximized at a PP-g-MAH content of 3 phr. These mechanical, morphological and rheological results indicated that the compatibility of the PP/ABS (70/30) blends is increased with PP-g-MAH addition to an optimum blend at a PP-g-MAH content of 3 phr.

• Elastomers and Composites
• /
• v.44 no.4
• /
• pp.423-428
• /
• 2009

The non-Newtonian flow curves of polyurethane melts were obtained by using a Physica cone-plate rheometer at various temperatures. The rheological parameters were obtained by applying non-Newtonian flow equation to the flow curves for polyurethane samples. When the polyurethane samples are under increasing-decreasing shear rate modes, the hysteresis loop and thixotropic behavior were shown. Polyurethane melts behave as strong gels when they are subjected to shear flow, but when the applied stress surpasses the yield stress, they exhibit non-linear viscoelasticity. Upon decreasing shear rate, its shear stress remains smaller than the values measured in the increasing shear rate mode, because of broken of its structure.

• Proceedings of the Korean Society for Noise and Vibration Engineering Conference
• /
• 2004.11a
• /
• pp.1005-1011
• /
• 2004

Squeeze film dampers (SFDs) have been commonly used to effectively enhance the dynamic behavior of the rotating shaft supported by rolling element bearings. However, due to the recent trends of high operating speed, high load capacity and light weight in rotating machinery, it is becoming increasingly important to change the dynamic characteristics of rotating machines in operation so that the excessive vibrations, which may occur particularly when passing through critical speeds or unstable regions, can be avoided. Semi-active type SFDs using magneto-rheological fluid (MR fluid), which responds to an applied magnetic field with a change in rheoloaical behavior, are introduced in order to find its applications to rotating machinery as an effective device attenuating unbalance responses. In this paper, a semi-active SFD using MR fluid is designed, tested and identified by means of linear analysis to investigate the capability of changing its dynamic properties such as damping and stiffness. Furthermore, the proposed device is applied to a rotor system to investigate its potential capability for vibration attenuation: an efficient method for selecting the optimal location of the proposed damper is introduced and control algorithm that could improve the unbalance response properties of a flexible rotor is also proposed.

• Korean Journal of Food Science and Technology
• /
• v.16 no.3
• /
• pp.273-278
• /
• 1984

Changes in rheological properties of rice starch-water systems during the gelatinization were evaluated with the tube viscometer at temperatures between 50 and $85^{\circ}C$ and for the concentrations ranging from 3-5% rice starch. The flow consistency index increased exponentially with time at a particular temperature while being linearly dependent upon the concentration. The gelatinization rate measured by rheological method followed Arrhenius type equation. The value of activation energy of gelatinization for 5% rice starch was about 25 kcal/g mol.

• Journal of the Korean Society of Food Culture
• /
• v.25 no.1
• /
• pp.82-90
• /
• 2010

In this study, the rheological properties of doughs blended with 5% to 20% fermented rice bran (FRB) were investigated using farinographs, amylographs, extensographs, and SEM. In the farinograph analysis, the water absorption decreased and the replacement ratio of FRB increased over the time of development of the dough. The stability time of the dough was shortened, and the degree of softening decreased with added volume of FRB. The amylograph analysis showed that the temperature at the beginning of gelatinization showed a tendency to increase with increasing replacement ratio of FRB, but the gelatinization temperature showed no significant difference between the FRB-added groups and control group. The extensograph analysis showed that when the replacement ratio of FRB was over 10%, the extension of the dough decreased while the resistance was increased. In the SEM analysis, the added dough with less than 10% FRB had similar characteristics in gluten matrix and gas bubbles to those of the control of wheat flour alone. It was concluded that an added FRB volume of below 10% is most suitable for bread making.

• Archives of Plastic Surgery
• /
• v.51 no.1
• /
• pp.14-19
• /
• 2024

Background Hyaluronic acid fillers can be manufactured using various processes. They have multiple properties, including their concentration, degree of modification, and rheological data. Cohesion is one such property to evaluate gel integrity; however, there is no standardized method for calculating this parameter. This study aimed to evaluate different tests for calculating hyaluronic acid cohesion and discuss the importance of hyaluronic acid cohesion as a consideration when selecting fillers. Methods The cohesion levels of five different hyaluronic acid fillers with different rheological properties were evaluated and compared using the drop weight, compression, tack, and dispersion time tests. Results The cohesion tests yielded different results in the samples. Samples 2 and 4 showed approximately two times the number of droplets when compared with Sample 5 in drop weight test. Samples 1, 2, 3, and 4 were superior to Sample 5 in tack test. Samples 1, 2, and 3 showed cohesive appearances at 95 seconds in most cases in dispersion test. Rheological test results did not reflect the measures of cohesion. Conclusion Although there are no definite standardized tests to evaluate the cohesion of hyaluronic acid fillers, our proposed tests showed similar results for different hyaluronic acid filler products. Further studies are needed to evaluate the cohesion of hyaluronic acid fillers and determine the clinical use of this distinguishing characteristic for clinicians selecting the product of choice. Level of evidence statement: These data are Level IV evidence.

• Asian-Australasian Journal of Animal Sciences
• /
• v.33 no.7
• /
• pp.1180-1190
• /
• 2020

Objective: To develop healthier comminuted meat products to meet consumer demand, the gel properties, rheological properties, microstructure and water distribution of pork meat batters formulated with various amounts of bamboo shoot dietary fiber (BSDF) were investigated. Methods: Different levels of BSDF (0% to 4%) were added to pork batters, and the pH, color, water-holding capacity, texture and rheological properties of pork batters were determined. Then, pork batters were analyzed for their microstructure and water distribution using scanning electron microscopy (SEM) and low-field nuclear magnetic resonance (LF-NMR). Results: Compared with the control, BSDF addition into meat batters showed a significant reduction in L^*-value and a significant increase in b^*-value (p<0.05). BSDF addition of up to 4% reduced the pH value of pork batters by approximately 0.15 units; however, the cooking loss and expressible water loss decreased significantly (p<0.05) with the increased addition of BSDF. The hardness and gel strength were noticeably enhanced (p<0.05) as the content of BSDF increased. The rheological results showed that BSDF added into pork batters produced higher storage modulus (G') and loss modulus (G") values. The SEM images suggested that the addition of BSDF could promote pork batters to form a more uniform and compact microstructure. The proportion of immobilized water increased significantly (p<0.05), while the population of free water was decreased (p<0.05), indicating that BSDF improved the water-holding capability of pork batters by decreasing the fraction of free water. Conclusion: BSDF could improve the gel properties, rheological properties and water distribution of pork meat batters and decrease the proportion of free water, suggesting that BSDF has great potential as an effective binder in comminuted meat products.