• Proceedings of the Korea Concrete Institute Conference
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• 2008.11a
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• pp.365-368
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• 2008

In recent, the crushed sand as a fine aggregate has increasingly used for concrete industry due to the shortage of natural sand from river and the growing demand for protection of natural environments. Aggregates may have a significant influence on the properties of self-compacting concrete (SCC) including self-compacting mortar (SCM). The rheological properties of SCC and SCM using crushed sand as a fine aggregate has been compared to that of SCC and SCM using natural sand and mixed sand of both. Test results indicate that the yield stress of SCM containing 50% of mixed sand present higher than those prepared with natural sand and crushed sand according to SP content. the slump values of SCC with natural sand have approximately 5-15% higher than those of SCC with crushed sand. Also the L-box test values ($H_2/H_1$) of SCC with natural sand have approximately 20-30 higher than those of SCC with crushed sand under same water/cement ratio and viscosity enhancing admixture.

• Korean journal of food and cookery science
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• v.14 no.2
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• pp.140-147
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• 1998

The rheological properties of dough made from composite flour containing 30% of buckwheat flour with 80% of extraction rate and 70% of wheat flour, with addition of vital wheat gluten and/or gums, were studied for the development of buckwheat bread. From the farinograph data, water absorption, development time, and stability of the dough decreased as the amount of buckwheat flour increased. However, the addition of gluten increased the water absorption and development time but decreased the weakness of the dough. The use of xanthan gum showed a stability-increasing effect. From the extensograph data, extension and strength of the dough decreased with increasing amount of buckwheat flour, but resistance to extension increased. The addition of gluten increased the extension and strength of the dough, but decreased the resistance to extension. Guar and xanthan gum added at 0.2% level had little effect on extensograph data of the dough. Overall, addition of, vital wheat gluten improved the properties of buckwheat bread dough better than water-soluble gums.

• Elastomers and Composites
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• v.45 no.2
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• pp.87-93
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• 2010

The fire resistive materials are used to resist from fire accidents in the building. In this study silicone rubber/inorganic flame retardant composites were prepared by mechanical stirring method, using aluminium trihydroxide(ATH, $Al(OH)_3$) and magnesium dihydroxide(MDH, $Mg(OH)_2$) as synergistic fire-resistant additives. The thermal properties of the fire resistant composites were characterized by thermogravimetric analysis(TGA). In addition, rheological properties were observed by rheometer and fire-resistant properties were tested by gas torch. Through this study, we realized that the silicone rubber containing ATH, MDH increased the performance of fire-resistance.

• Journal of Pharmaceutical Investigation
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• v.41 no.3
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• pp.161-171
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• 2011

The objective of the present study is to systematically characterize a linear viscoelastic behavior of petroleum jelly in small amplitude oscillatory shear flow fields correspondent to the rheological ground state. With this aim, using a strain-controlled rheometer, the dynamic viscoelastic properties of commercially available petroleum jelly have been measured at $37^{\circ}C$ (body temperature) over a wide range of angular frequencies at an extremely small strain amplitude of 0.1 %. In this article, the linear viscoelastic behavior was reported in detail and then explained from a structural view-point of petroleum jelly and discussed in depth with respect to the consumer's requirements. Main findings obtained from this study can be summarized as follows : (1) The storage modulus is always greater than the loss modulus over an entire range of angular frequencies studied, meaning that the linear viscoelastic behavior of petroleum jelly is dominated by an elastic nature rather than a viscous nature. (2) Petroleum jelly shows a desirable linear viscoelastic behavior with respect to the consumer's requirements because it is undesirable for the product to flow down from the skin at an initial stage upon contact with the human skin. (3) A fractional derivative model shows an excellent applicability to describe a linear viscoelastic behavior of petroleum jelly. However, this model should be used with a special caution because there exists no physical meaning for the model parameters. (4) A modified form of the Cox-Merz rule gives a good ability to predict the relationship between steady shear flow properties (nonlinear behavior) and dynamic viscoelastic properties (linear behavior) for petroleum jelly.

• Journal of the Korean Society of Food Science and Nutrition
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• v.32 no.1
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• pp.75-81
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• 2003

Rheological properties of micronized full-fat soyflour (MFS ) milk were determined according to solid content, heat-treatment and type of coagulants. Heat-treated MFS milk showed a pseudoplastic flow pattern. The consistency and flow index of heated MFS milk was greatly affected by increasing the concentration of MFS and/or soy protein isolate (SPI). Apparent viscosity of MFS milk was gradually decreased by heating below 6$0^{\circ}C$, but was drastically increased by raising temperature further. Addition of coagulants and SPI resulted in dropping the temperature that allows to increase apparent viscosity drastically. A coagulant for MFS tofu was formulated based on the gelling Property of a single coagulant. The textural properties of MFS tofu were improved using 7.1% total protein fortified with SPI.

• Journal of the Korean Magnetics Society
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• v.8 no.5
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• pp.275-281
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• 1998

Effects of coupling agents on the rheological and magnetic properties of plastic ferrite magnets were investigated. Magnetic powder used was Sr-ferrite, and binder used was polypropylene (PP), and coupling agents used were ${\gamma}$-methacryloxypropyl trimethoxy silane (A174) and isopropyl triisostearoyl titanate (TTS). It was found that the addition of coupling agents to the PP/ferrite system reduced the melt viscosity and increased the magnetic properties considerably, and the treatment with TTS showed greater effect than A174 did. By comparison with that of the untreated one, the apparent viscosities of the mixtures treated with A174 and TTS decreased 23 % and 50%, respectively, at the shear rate of $1280\; sec^{-1}$ . Untreated plastic magnets showed remanent flux density $(B_r)$ of 1.89 kG and maximum energy energy product $(BH_{max})$ of 0.84 MGOe, and A174 treated magnets showed of Br 2.25 Kg and $BH_{max}$ of 1.23 MGOe. TTS treated magnets showed $B_r$ of 2.35 kG and $BH_{max}$ of 1.33 MGOe.

• Geomechanics and Engineering
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• v.17 no.4
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• pp.367-374
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• 2019

This study concluded the results of a research on the features of cement based permeation grout, based on some important grout parameters, such as the rheological properties (yield stress and viscosity), coefficient of permeability to grout ($k_G$) and the inject ability of cement grout (N and $N_c$ assessment), which govern the performance of cement based permeation grouting in porous media. Due to the limited knowledge of these important grout parameters and other influencing factors (filtration pressure, rate and time of injection and the grout volume) used in the field work, the application of cement based permeation grouting is still largely a trial and error process in the current practice, especially in the local construction industry. It is seen possible to use simple formulas in order to select the injection parameters and to evaluate their inter-relationship, as well as to optimize injection spacing and times with respect to injection source dimensions and in-situ permeability. The validity of spherical and cylindrical flow model was not verified by any past research works covered in the literature review. Therefore, a theoretical investigation including grout flow models and significant grout parameters for the design of permeation grouting was conducted in this study. This two grout flow models were applied for three grout mixes prepared for w/c=0.75, w/c=1.00 and w/c=1.25 in this study. The relations between injection times, radius, pump pressure and flow rate for both flow models were investigated and the results were presented. Furthermore, in order to investigate these two flow model, some rheological properties of the grout mixes, particle size distribution of the cement used in this study and some geotechnical properties of the sand used in this work were defined and presented.

• Composites Research
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• v.35 no.3
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• pp.153-160
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• 2022

Cellulose nanofibrils (CNF) based on wood pulp fibers are gained much attention as part of biocompatible hydrogels for biomedical applications such as tissue engineering scaffolds, biomedicine, and drug carrier. However, CNF hydrogels have relatively poor mechanical properties, impeding their applications requiring high mechanical integrity. In this work, we prepare 2,2,6,6-tetramethylipiperidin-oxyl (TEMPO) oxidated cellulose nanofibrils hydrogels mediated with metal cations, which form the metal-carboxylate coordination bonds for enhanced mechanical strength and toughness. We conduct the large amplitude oscillatory shear (LAOS) test and Live/dead cell assay for obtaining nonlinear viscoelastic parameters and cell viability, respectively. In particular, the cell proliferation and viability change depending on the type of metal salt, which also affected the rheological properties of the hydrogels.

• Journal of the Korea Concrete Institute
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• v.27 no.5
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• pp.511-519
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• 2015

Methods such table flow, slump and outflow time have used to be as a main evaluation criteria regards to fluidity of concrete. Since those methods mentioned above have some inaccuracies which are up to its condition of test. Studies that evaluate fluidity applying the rheology has increased its portion in this field. Meanwhile, demands for AAS binder have been increased in accordance with its demand for this market, studies for rheology of AAS binder are little though. Therefore, this paper mainly deals a rheological peculiarity of AAS binder according to its condition of W/B ratio and alkali activators. The fluidity of AAS paste was evaluated with the index of table flow and outflow time. And shear stress following its shear rate was analyzed through rheological test. Rheological parameters were deduced through this rheological test of Bingham model and analyzed its interrelation with fluidity test. As the final outcome, it proposed the interrelation among table flow, yield stress, viscosity and outflow time. In basis of this study, we would like to suggest a reference for mixing AAS mortars and concretes.

• 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.