• The Korean Journal of Rheology
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• v.8 no.2
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• pp.129-138
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• 1996

접착강도는 접착제의 점탄성을 반영한 온도·속도 의존성을 나타낸다는 것이 잘 알 려져있다. 특히 유리전이온도(Tg)에서의 역학적 완화기구가 접착층의 변형을 수반하는 접착 층의 변형을 수반하는 접착강도에 크게 영향을 미치고 있다. 또한 접착계의 모드I의 변형에 너지 해방율(GIC)를 측정할때에도 접착제의 변형과 파괴가 발생하기 접착제의 점탄성이 그 값에 어떠한 영향을 미치는 지에 흥미가 깊다. 본 연구에서는 2종류의 에폭시 수지를 블랜 드한 접착제를 이용하여 일정한 측정조건에서 인장 접착강도와 GIC의 상관관계에 대하여서 도 토론하였다.

• The Korean Journal of Food And Nutrition
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• v.3 no.1
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• pp.1-8
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• 1990

Experiments were performed using sweet potato starch-wheat composite flours to study the rheology and baking properties of bread with composite flours and to test sensory characteristics. Doughs were prepared from mixtures containing wheat flour and 10, 20, and 30% of sweet potato starch(SPS). Standard methods were used to evaluate the rheology and characteristics of wheat composite flour.

• Korean journal of food and cookery science
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• v.11 no.1
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• pp.33-36
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• 1995

This study attempted to examine the effect on sensory characteristcs and physiochemical properties of Omija jelly in various volume of adding carrageenan. The pH of Omija extract was 3.02. The viscosity was increased and the turbidity was decreased according to the increase concentration Omija extract. the sensory evaluation of Omija jelly was the best with the ratio 0.5% carrageenan.

• Journal of the Korean Society of Food Science and Nutrition
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• v.20 no.2
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• pp.173-178
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• 1991

The rheological properties of acorn crude starch gel and refined starch gel were investigated by puncture test, back-extrusion test and retrogradation test. Puncture test was a useful method to compare the different gel type and concentration, and to calculate the compression and shear coefficient. Maximum extrustion force and adhesiveness were also examined by performing back-extrustion test. The retrogradation rate was analysed by Avrami equation in retrogradation test.

• Journal of the Korea Concrete Institute
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• v.22 no.3
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• pp.375-380
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• 2010

In this study, physical properties of cement blended with Finex-slag powder(OPC-FS) were investigated by the measurement of flowability, compressive strength, hydration heat, and $Ca(OH)_2$ content. In addition, those properties of the cement blended with blast furnace slag(OPC-BFS) were also measured for comparison. It was found that OPC-FS and OPC-BFS showed similar trend in the rheological properties. In the blended cement pastes with the $4,000\;cm^2/g$ Blaine value the flowability of OPCFS was better than that of OPC-BFS. The initial 3 day mortar compressive strength and the hydration heat of paste of OPC-FS was a bit higher, compared with OPC-BFS. Accordingly $Ca(OH)_2$ produced in the cement hydration was decreased very rapidly.

• Applied Chemistry for Engineering
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• v.24 no.2
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• pp.214-218
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• 2013

Nylon66/multi-walled carbon nano tube (MWCNT) composites were fabricated by twin screw extruder. The contents of MWCNT were 1, 3, 5, and 7 wt%. Thermal properties, dispersion, rheological and impact properties were measured by DSC, TGA, X-ray diffraction (XRD), SEM, Dynamic rheometer, and Izod impact tester. The effect of MWCNT on the non-isothermal crystallization of Nylon66 was confirmed by DSC. The complex viscosity at low frequency and the shear thinning tendency of the composites increased with MWCNT content. An increase in the elasticity was confirmed from the decrease in the slop of G'-G" plot. Izod impact strengths of the composites were analyzed as a measure of mechanical properties, which indicated that the composites exhibit a 60% enhancement for the impact strength when 3 wt% MWCNT was added. The dispersion of MWCNT within Nylon66/MWCNT composites was also checked by SEM.

• Macromolecular Research
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• v.15 no.6
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• pp.520-526
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• 2007

The effects of poly($({\varepsilon}$-caprolactone) (PCL) on poly(acrylonitrile-butadiene-styrene) (ABS) and polycarbonate (PC) blends were studied. Blends of ABS/PC (70/30, wt%) with PCL as a compatibilizer were prepared by a twin screw extruder. From the glass transition temperature $(T_g)$ results of the ABS/PC blends with PCL, the $T_g$(PC) of the ABS/PC (70/30) blends decreased with increasing PCL content. From the results of the morphology of the ABS/PC (70/30) blends with PCL, the phase separation between the ABS and PC phases became less significant after adding PCL in the ABS/PC blends. In addition, the morphological studies of the ABS/PC blends etched by NaOH indicated that the shape of the droplet was changed from regular round to irregular round by adding PCL in the ABS/PC blends. These results for the mechanical properties of the ABS/PC blends with PCL indicated that the tensile, flexural and impact strengths of the ABS/PC (70/30) blends peaked at a PCL content of 0.5 phr. From the results for the rheological properties of the ABS/PC (70/30) blends with PCL content, the storage modulus, loss modulus and complex viscosity increased at PCL content up to 5 phr. From the above results of the $T_g$, mechanical properties, morphology and complex viscosity of the ABS/PC blends with PCL, it was concluded that the compatibility was increased with PCL addition in the ABS/PC (70/30, wt%) blends and that the optimum concentration of PCL as a compatibilizer is 0.5 phr.

• Food Science and Biotechnology
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• v.15 no.2
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• pp.207-213
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• 2006

The effects of gellan gum (from S. paucimobilis), EPS-CB (exopolysaccharide from S. chungbukensis), and a series of commercial gums (arabic gum, xanthan gum, guar gum, deacyl gellan gum), on the swelling, rheological, and pasting properties of non-waxy rice flour dispersions were investigated. The swelling properties of rice flours in gellan or guar gum dispersion after heating were found to have increased with increasing gum concentrations, but the swelling properties of rice flour/other gum systems decreased with increasing concentrations. The rice flour/gum mixtures showed high shear-thinning flow behavior (n=0.14-0.32), and consistency index (K) was higher in guar gum than other gum dispersions. The initial pasting temperatures and peak times increased along with increasing gum concentration. The peak viscosity of rice flour increased in guar gum and deacyl gellan dispersions, and the breakdown and setback viscosity of the rice flour paste was lowest in the xanthan gum system, but remained higher than those of the control. The apparent viscosities of the rice flour/gellan gum mixture pastes were the highest among the tested combinations.

• Korean Journal of Food Science and Technology
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• v.23 no.5
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• pp.642-645
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• 1991

The rheological properties of wheat flours and corn starch and cooking properties of dry noodle in the presence of calcium phosphate hydroxyapatite(Ca-P) were studied. The additive($0.2{\sim}0.8%$) had essentially no effects on farinograms of strong and all-purpose wheat flours, however, they decreased the amylograph pasting temperature and increased the peak viscosity of flours, which was more pronounced in all-purpose flour. The cooking properties of dry noodles in the presence or absence of the Ca-P showed no significant differences, but the cutting forces of cooked noodles were increased by Ca-P at 0.4%. The pasting properties of corn starch in the presence of Ca-P($0.2{\sim}0.8%$) were similar to those of wheat flour. The gelatinization temperature of corn starch by differential scanning calorimeter decreased by $1^{\circ}C$ in the presence of 0.4% Ca-P. The time constant, a reciprocal of rate constant, of corn starch gel was slightly increased in the presence of 0.2 or 0.4% Ca-P.

• Korean Journal of Materials Research
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• v.6 no.8
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• pp.786-795
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• 1996

The fiber reinforced thermoplastics(FRTP) were prepared with polypropylene fiber(PP) as matrix and polyvinyl alchol(VF), aramid(KF) or polyamide fiber(PAF) as the reinforcing materials using the integrated fiber mixing apparatus. The reinforced thermoplastic sheets were prepared by com¬pression molding and their morphology, rheological and mechanical properties were characterized. In the morphological properties of composites, the wettability of the reinforced thermoplastics were decreased in proportion to the content of fibers. At low angular frequency, the viscosity of PAF /PP and VF/PP composite was increased with the content of reinforced fiber. However at high frequency the viscosity of composite reinforced with 5~20wt% fiber, was shown the reduced values which approaches that of the neat matrix. The mechanical properties of the composite were changed with the content of reinforecd fiber, and VF/PP and KF/PP composite had better properties than PAF/PP system.