• 폴리머
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• 제35권4호
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• pp.356-362
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• 2011

폴리카보네이트(polycarbonate, PC)에 화학적 구조가 다른 두 가지의 분지제를 첨가하여 용융중합으로 분지형 폴리카보네이트(branched PC, B-PC)를 합성하였다. 분지제의 함량은 0.001~0.005 mol% 내에서 조절하였다. 합성된 PC의 화학구조는 FTIR, $^1H$ NMR파 $^{13}C$ NMR 스펙트럼을 이용하여 확인하였으며, 분자량, 유리전이온도 및 분해온도는 GPC, DSC와 TGA를 이용하여 측정하였다. Phloro type의 분지제를 가지는 B-PC의 분자량에 낮은 값을 보여주었으며, 유리전이온도는 분자량에 따라 증가하였다. 두 형태의 B-PC 모두 선형 PC와 비교하였을 때 낮은 주파수(frequency) 영역에서 복합점도(complex viscosity)가 높게 나타났고, shear thinning 현상이 크게 나타났다. Shear thinning의 정도를 표시하는 power law index(n)는 선형회귀분석에 의해 계산되었고 0.483~0.996 범위의 값을 보여주었다. Phloro 타입의 B-PC가 높은 shear thinning 경향을 보였으며 이들 B-PC의 유변학적 특성은 동적유변측정기를 이용하여 측정하였다.

• 산업식품공학
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• 제15권4호
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• pp.297-304
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• 2011

혼합물실험계획법(mixture experimental design)을 적용하여 라면 밀가루 혼합비를 최적화하였다. 밀가루 혼합비를 최적화하기 위하여 전체 기호도(overall palatability)의 최대화, 반죽 레올로지 특성의 특정 범위 유지를 최적화의 목적으로 설정하였다. 라면은 가장 보편적인 미국산 밀가루 중 강력분인 DNS, 중력분인 HRW, 박력분인 SW를 simplex-lattice 방식에 의해 혼합비를 달리하여 제조하였다. 각 시료는 Rapid Visco Analyser(RVA), 파리노그래프, 익스텐소그래프를 이용하여 반죽의 레올로지 특성치를 측정하였으며, 조리된 라면의 전체 기호도를 관능 검사 하였다. 정준상관분석(canonical correlation analysis)를 통하여 RVA의 최고점도(PV), 파리노그래프의 반죽형성시간(DT), 익스텐소그래프의 R/E 45 min을 주요 반죽 레올로지 특성치로 선발하였다. 최적화 목적으로 전체 기호도의 최대화와 최고점도(PV)(최대화), 반죽형성시간(DT)(최소화) 및 R/E45 min(최대화)를 지정하였다. 그 결과 최적화된 밀가루 혼합비는 DNS 33.3%, HRW 33.3% 및 SW 33.3% 이였으며, 이때 전체 기호도는 5.825, 최고점도(PV)는 587.9 cP, 반죽형성시간(DT)은 3.1 min, R/E 45 min는 2.339 BU/mm로 나타났다.

• Structural Engineering and Mechanics
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• 제88권2호
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• pp.141-157
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• 2023

In the present paper, the effect of recycled aggregates on the rheological and mechanical properties of self-consolidating concrete is investigated experimentally and numerically. Hence, the specimen with two types of recycled aggregates, i.e., known and unknown resistance origins, are utilized for the studied specimens. The experiments in this study are designed using the Box-Behnken method, which is one of the response surface methods. Input variables in mixtures include silica fume in the range of 5-15% as a percentage substitute for cement weight and recycled coarse and fine aggregates in the range of 0-50% for both series of recycled materials as a substitute for natural materials. The studied responses are slump flow, V funnel, compressive strength, tensile strength, and durability. The results indicate that the increase in the amount of recycled aggregates reduces the rheological and mechanical properties of the mixtures, while silica fume effectively improves the mechanical properties. In addition, the results demonstrate that the fine recycled aggregates affect the total response of the concrete significantly. The results of tensile and compressive strengths indicate that the mixtures including 50% recycled materials with known resistance origin demonstrate better responses up to 8 and 10% compared to the materials with unknown resistance origins, respectively. Recycled materials with a specific resistance origin also show better results than recycled materials with an unknown resistance origin. Durability test results represent those concretes containing recycled coarse aggregates have lower strength compared to recycled fine aggregates. Also, a series of mathematical relationships for all the responses are presented using variance analysis to predict mixtures' rheological and mechanical properties.

• Preventive Nutrition and Food Science
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• 제8권4호
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• pp.419-424
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• 2003

The physical properties of food playa significant role in the modeling and computation of the heat and mass transfers in basic food processing operations. With the advent of improved analytical techniques, statistical experiment design applications, computing ability and knowledge of the food physical properties of food, there have been significant advances in our ability to predict the impact of processing on the physical properties of food. This article briefly reviews our current ability to predict the influence of processing on the physical properties of food, such as water activity, moisture, color, and rheological characteristics.

• Computers and Concrete
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• 제22권4호
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• pp.407-417
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• 2018

Over the past three decades, self-compacting concrete (SCC), which is characterized by its superior rheological properties, has been gradually used in construction industry. It is now recognized that the application of SCC using supplementary cementitious materials (SCM) is highly attractive and promising technology reducing the environmental impact of the construction industry and reducing the higher materials costs. This paper presents an experimental study that investigated the mechanical and durability properties of SCCs manufactured with blended binders including fly ash, slag, and micro-silica. A total of 8 batches of SCCs were manufactured. As series of tests were conducted to establish the rheological properties, compressive strength, and durability properties including the water absorption, water permeability, rapid chloride permeability and initial surface absorption of the SCCs. The influences of the SCC strength grade, blended types and content on the properties of the SCCs are investigated. Unified reactive indices are proposed based on the mix proportion and the chemical composition of the corresponding binders are used to assess the compressive strength and strength development of the SCCs. The results also indicate the differences in the underlying mechanisms to drive the durability properties of the SCC at the different strength grades.

• 한국식품과학회지
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• 제50권6호
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• pp.587-593
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• 2018

본 연구는 강력밀가루에 식이섬유가 풍부하게 함유된 볶은 쌀겨를 0, 5, 10, 15% 대체 첨가하여 혼합한 반죽의 rheology 특성을 분석하였다. 파리노그라프 분석에서 굳기는 대조구보다 볶은 쌀겨 5% 첨가구가 10.00 FU차이를 보였고, 수분 흡수율은 0.11%, 안정도는 0.5 분으로 유의적 차이를 보이지 않았다. Rheofermentometer 분석에서 총 부피는 대조구와 볶은 쌀겨 5%첨가구는 다른 첨가구보다 적은 차이를 보였으며 볶은 쌀겨의 영양성분과 소비자들의 빵에 대한 높은 관심으로 볶은 쌀겨 5%첨가구가 적절하며, RVA 측정에서 Setback값은 볶은 쌀겨 첨가량이 증가할수록 낮은 값을 나타냈다. 발효 팽창력 측정에서도 볶은 쌀겨 5% 첨가구가 80 분에는 2.01 cc의 차이를 보였다. 이상의 실험으로 쌀겨를 볶음으로써 강한 산화방지력과 보존기간의 연장으로 볶은 쌀겨 5%까지 첨가는 제빵적성에 좋지 않은 영향이 적어 영양적으로 우수한 기능성을 가진 제품 개발 가능성과 볶은 쌀겨 수요 증대에 기여 할 것으로 기대된다.

• 한국윤활학회:학술대회논문집
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• 한국윤활학회 2002년도 proceedings of the second asia international conference on tribology
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• pp.339-340
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• 2002

Natural castor oil was chemically reconstructed to extend the carbon chains by means of iso-reaction so as to improve the rheological behavior, by way of increasing the viscosity index and decreasing the pour point. The rheological and tribological characteristics of the reconstructed castor oil were comparatively investigated with those of the natural castor oil and several other vegetable oils and a mineral oil. The friction and wear test results on a four-ball machine indicate that the chemically reconstructed castor oil has considerably improved rheological and tribological properties as compared with the natural castor oil. It shows a greatly increase viscosity index and largely decreased pour point, which makes it applicable to low temperature lubrication. The chemically reconstructed castor oil even shows better tribological behavior than pentaerythritol ester or di-iso-capryl sebacate. However, it is still needed to increase the oxidation stability of the reconstructed castor oil.

• 동력기계공학회지
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• 제5권4호
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• pp.61-66
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• 2001

Electro-Rheological(ER) fluids undergo a phase-change when subjected to an external electric field, and this phase-change typically manifests itself as a many-order-of magnitude change in the rheological behavior. This paper presents experimental results on material properties for an ER fluids of arabic gum components subjected to electrical fatigues. As a first step, ER fluids are made of arabic gum 25% of particle weight-concentration. Following the construction of test mechanism for estimated durability of ER fluid, the dynamic yield stress, shear stress and current density of the ER fluids are experimentally distilled as a function of DC electric field. The durability estimation of operated ER fluids are distilled and compared with those of unused ER fluids. In addition, the surface roughness of the employed electrode for copper and aluminum are evaluated as a function of the number of the electric-field cycles.

• 연구논문집
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• 통권30호
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• pp.93-99
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• 2000

Electro-Rheological(ER) fluids change their apparent viscosity according to the electric field strength. The electrical and rheological properties of zeolite based the ER fluids were reported. The electric field dependent yield stress are obtained from experimental investigation on the Bingham property of the ER fluid. Using ER fluids, it is possible to directly interface between electric drop and flow rate of the ER fluid was hydraulic control valve measured under application of an electric field. The purpose of the present study is pressure drop measurement of an ER valve by using strain gage. The performance characteristics of the valve system are evalusted in terms of pressrue fixed with respect to the intensity of employed electric fields and flow rates. As a result, it is esperimentally confirmed that pressure control valve using ER fluids applicable to use in hydraulic power systems.

• Geomechanics and Engineering
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• 제29권3호
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• pp.259-267
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• 2022

The rheological and penetration characteristics of sodium alginate and xanthan gum aqueous solutions were analyzed for the development of biopolymer-based injection materials. The results of viscosity measurements for the rheological characteristics analysis show that all aqueous biopolymer solutions exhibit a tendency for shear-thinning, i.e., the apparent viscosity decreases as the shear rate increases. In addition, a regression analysis using several models (Power-law, Casson, Sisko, and Cross) was applied to the shear-thinning fluid analysis results, the highest accuracy was determined by applying the power-law model. The micromodel experiment for the penetration characteristics analysis determined that all biopolymer aqueous solutions show higher pore saturation than water, and that pore saturation tends to increase as the flow rate and concentration increases. When comparing the rheological and penetration characteristics of the biopolymer aqueous solution used in this study, the xanthan gum aqueous solution showed a fully developed shear-thinning tendency, unlike the sodium alginate aqueous solution. This tendency is considered to have the advantage of enhancement injectability and pore saturation.