• Archives of Pharmacal Research
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• v.8 no.2
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• pp.91-98
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• 1985

Dependence of the flow behavior of aqueous suspension of Young-Il bentonite on the concentration and the type of electrolytes was studied. Viscosity measurements were made was Rion Viscotester, using No. 3 rotor at 62.5 R. P. M. at 25.deg.C. As electrolyte concentration increased, the apparent viscosity was observed to increase. Changes in viscosity were in general agreement with predicted results based on the Hofmeister sequence and the Schulze-Hardy rule. The observed electrolyte effect on the apparent viscosity was discussed in terms of the Verwey-Overbeek theory.

• Journal of the East Asian Society of Dietary Life
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• v.5 no.3
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• pp.247-253
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• 1995

The objective of this study was to evaluate Toranbyung, according as the ingredients of Toranbyung were changed in various phases : firstly, mixing of taro with either rice flour or glutinous rice flour, and secondly, the amount of taro to be mixed with either rice flour or glutinous rice flour, The results were as follows; According to the sensory evaluation, Toranbyung made from glutinous rice flour and 4% taro ingredients met with the most favorable responses except flavor. In the case of Toranbyung made from rice flour, those made with 50% taro ingredients were most favored in taste, flavor, moisture, color, consistency and texture, With respect to the rheological properties of Toranbyung hardness, gumminess and springiness of Toraangyung made from glutinous rice flour were better. As the amount of taro increased, Toranbyung made from glutinous rice flour decreased in springiness, hardness, gumminess, and chewiness. As a result, Toranbyung made from glutinous rice flour and 40% taro ingredients and Toranbyung made from rice flour and 50% taro ingredients received the most favorable sensory evaluation.

• KSBB Journal
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• v.10 no.5
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• pp.547-552
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• 1995

Some functional and rheological properties of the ${\gamma}$-polyglutamic acid(${\gamma}$-PGA) produced from alkalophilic Alcaligenes sp. were investigated. Viscosity synergism with thickening agents, capacities for gelling, entrapig of heavy metals, and flocculability of ${\gamma}$-PGA were not observed, but the relatively good compatability with various polyvalent metallic ins, excellent absorption ability and spinability were observed. The ${\gamma}$-PGA solution showed non-Newtonian flow behavior and exhibited pseudoplastic property with a yield stress at above 1% concentration. The values of flow index for 1% solution were in the range of 0.41∼0.75 showing shear rate dependency and the value of yield stress was 2.28 Pa. The value of consistency index was 0.868 Pa$.$Sn and was exponentially dependent on concentration.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2011.05a
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• pp.99-101
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• 2011

In order to have pumping technology for high speed construction of tall building, study for quantitative evaluation of flow characteristics and pumpability should be conducted. So, this study evaluate the characteristics among the inner pipe pressure, fresh concrete properties and separated mortar through the continuous pumping test. Then it consider of relations between rheological properties and pumpability. In the result of test, it found that there are high interrelationship between the rheological characteristics which represented plastic viscosity and pressure lose by pipe length.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2013.11a
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• pp.186-187
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• 2013

Recently, high fluidity concrete is becoming more prevalent. High fluidity concrete uses admixture or thickener in order to prevent separation of materials due to increased fluidity, and, especially, BS is becoming more use for reduced heat of hydration and improved long-term strength. This study examined the effect of BS on fluidity of cement paste from a rheological viewpoint. As for BS types, materials equivalent to 1 types of KS F 2563 and the cement mass was substituted by 20, 40, 60, 80%.

• The Korean Journal of Rheology
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• v.10 no.1
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• pp.7-13
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• 1998

중량 평균 분자량이 1.22$\times$106이고 다분산도가 8.90이며 수분과 아밀로오스 함량이 각각 9.35%, 27%인 도토리 전분에 sucrose를 첨가하여 동적 유변학적 특성에 대한 온도와 농도의존성을 고찰하였다. AS(acorn starch)-sucrose 계의 점도는 전단속도가 증가하면 감 소하는 전단담화 현상을 나타내며 sucrose 농도가 증가할수록 점도가 증가하였고, Casson 식에 의해 얻어진 항복치는 sucrose 농도가 증가하면 증가하였다. 저장영률과 손실영률은 sucrose 농도가 증가하면 단일하게 증가하였고 손실 탄성률은 온도가 증가하면 감소하였다. DSC 측정자료를 zipper model에 적용시켜 본 결과 sucrose 농도가 증가할수록 zipper의 수 와 junc-tion zone의 수는 증가했으며 크기는 감소하였다. Sucrose는 전분과 수소결합을 형 성하여 용액내에서 가소제처럼 거동함을 알수있었다.

• Journal of Korean Tunnelling and Underground Space Association
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• v.24 no.5
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• pp.355-374
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• 2022

Soil conditioning improves the performance of EPB (earth pressure balance) shield TBMs (tunnel boring machines) by reducing shear strength, enhancing workability of the excavated soil, and supporting the tunnel face during EPB tunnelling. The mechanical and rheological behavior of the excavated muck mixed with additives should be properly evaluated to determine the optimal additive injection condition corresponding to each ground type. In this study, the laboratory pressurized vane test apparatus equipped with a vane-shaped rheometer was developed to reproduce the pressurized condition in the TBM chamber and quantitively evaluate rheological properties of the soil specimens. A series of the pressurized vane tests were performed for an artificial sand soil by changing foam injection ratio (FIR) and polymer injection ratio (PIR), which are the injection parameters of the foam and the polymer, respectively. In addition, the workability of the conditioned soil was evaluated through the slump test. The peak and yield stresses of the conditioned soil with respect to the injection parameters were evaluated through the rheogram, which was derived from the measured torque data in the pressurized vane test. As FIR increased or PIR decreased, the workability of the conditioned soil increased, and the maximum torque, peak stress, and yield stress decreased. The peak stress and yield stress of the specimen from the laboratory pressurized vane test correspond to the workability evaluated by the slump tests, which implies the applicability of the proposed test for evaluating the rheological properties of excavated soil.

• KSTLE International Journal
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• v.6 no.1
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• pp.28-32
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• 2005

The electrorheoloRical (ER) fluids are composed of a colloidal dispersion of polarizable particles in insulating oil, and it's the rheological property changes by the applied electric field. These changed are reversible and occur fast within a fewmilliseconds. The ER properties of the ER fluid such as increment of viscosity and yield stress come from the particle chain structure induced by electric fleld. When formulating the ER fluid for a speciflc application, some requirement must besatisfled, which are high yield stress under electric field, rapid response, and dispersion stability. While this characteristic makes valuable ER fluids in valious industrial applications, their lung term and quiescent application has been limited because ofproblems with particle sedimentation. In an effort to overcome sedimentation problem of ER fluids, the anhydrous ER materials of monodispersed hollow polyaniline (PANI) and adipate derivative respectively with submicron-sized suspension providing wide operating temperature range and other advantage were synthesized in a four-step procedure. The ER fluidswere characterized by FT-lR, TGA, DLS, SEM, and TEM. Stability of the suspensions was examined by an UV spectroscopy.The rheological and electrical properties of the suspension were investigated Couette-type rheometer with a high voltagegenerator, current density, and conductivity. And the behavior of ER suspensions was observed by a video camera attached toan optical microscope under 3kV/mm. The suspensions showed good ER properties, durability, and particle dispersion.

• Korea-Australia Rheology Journal
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• v.16 no.4
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• pp.169-173
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• 2004

The control of the rheological properties of a fluid during processing is important and can determine the efficiency of the production in addition to the performance of the final product. The vast majority of process fluids are viscoelastic, hence an instrument that measures both the viscous and elastic properties of the material during processing would be of great practical use. However, most in-line instruments commercially available to date are only capable of measuring viscosity at a single shear rate. An in-line rheometer that measures both the viscous and elastic properties of fluids over a wide range of shear rates simultaneously has been described in a previous publication (Glasscock et at., 2003) in which the results of measurements on flowing sunflower oil were presented. Before this instrument can be used in an industrial situation, it must be demonstrated that the generated results are the same as, or bear some fixed relationship to, the results obtained by conventional off-line rheometers. To this end, the present investigation describes the measurements of a standard reference fluid, polyisobutylene dissolved in 2,6,10,14-tetramethylpentadecane, labelled SRM2490 by the National Institute of Standards and Technology (NIST) in the USA. The results obtained using the in-line rheometer show remarkably good correlation for viscosity, using a modified Cox­Merz rule, with the results supplied with the reference material from NIST.

• Korean journal of food and cookery science
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• v.8 no.1
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• pp.57-63
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• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.