• 유변학
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• 제11권2호
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• pp.105-111
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• 1999

감쇠기는 기계 시스템에서 에너지를 소모하는데 사용되는 요소이다. 이러한 감쇠기에는 수동 감쇠기, 능동 감쇠기, 반능동 감쇠기 등의 종류가 있다. 반능동 감쇠기는 수동 감쇠기에 비해서 더 좋은 성능을 내면서 능동 감쇠기보다는 더 작은 동력원을 필요로 하는 장치로 상황에 따라서 그 감쇠력 특성을 변화 시킬 수 있다. 본 논문은, 자기 유변 유체를 이용한 반능동 감쇠기의 개발에 관한 것이다. 자기 유변 유체는 가제어성 유체의 일종으로 인가 자기장에 대해서 그 유동학적 성질이 변하며 높은 항복응력, 낮은 점성계수, 불순물에 대한 안정성과 넓은 사용 온도 범위 등의 장점을 가진 재료이다. 이를 이용할 경우 간단한 구조로 반능동 감쇠기를 설계할 수 있을 뿐만 아니라 빠른 응답성 등의 효과도 기대할 수 있다. 본 연구에서는 자기 유변 유체를 이용하여 설계·제작된 몇 가지 종류의 감쇠기들을 통하여 그 응용 방법과 범위 그리고 응용 시 수반되는 문제점 등을 제시하였다.

• 한국인쇄학회지
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• 제26권1호
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• pp.39-50
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• 2008

We have manufactured Ag pastes for gravure printing by adding different solvent contents. Then the gravure printability and properties of conductive patterns gravure-printed by the different rheology characteristics of pastes were investigated. The dispersity of pastes was increased and the viscosity and shear rate dependence of viscosity for pastes were decreased by increasing the solvent content. Also storage modulus G', loss modulus G" and angular frequency value when G" starts to be bigger than G' of pastes were increased by decreasing the solvent content. These mean a flow drop of paste. As a result of gravure printing using two plates which have different line counts(175line and 350line), conductive patterns printed using 175line were spreaded more but Ag packing, thickness and conductivity of the conductive patterns were better than those printed using 350line. And the spread values of conductive patterns were increased with solvent contents but the best properties for Ag packing, surface roughness and conductivity of the conductive pattern were obtained by paste (3) which has 550cps of viscosity at $100s^{-1}$ and tan ${\delta}$ > 1 at 10rad/s. As a result of gravure printing using 350 line plate and paste (3), the conductive pattern has $1.2{\mu}m$ of film thickness and $1.9{\times}10^{-5}{\Omega}{\cdot}cm$ of conductivity.

• 폴리머
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• 제38권2호
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• pp.213-219
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• 2014

고분자 결합제로 hydroxyl terminated polybutadiene(HTPB)와 폴리에틸렌 플라스토머인 Exact를 사용한 고농축 복합화약 시뮬란트의 유변학적 특성을 연구하였다. 충전제로서 설탕 및 research department explosive(RDX)와 물리적 특성이 유사한 Dechlorane을 사용하였다. HTPB 사용시에는 가소제로 diethyl hexyl adipate(DEHA or DOA)를 첨가하기도 하였다. 농축 현탁계의 혼화는 시그마 블레이드가 장착된 회분식 혼련기(Rheomix 600, Haake) 를 사용하였고 유변학적 물성은 평판-평판 레오미터 및 모세관 레오미터를 이용하였다. 고농축 결합제/충전제 현탁계의 벽면 미끄러짐 현상, 전단 히스테리시스에 따른 틱소트로피 거동, 전단속도 및 충전제 첨가에 따른 유동불안정성 변화를 조사하였다.

• Korea-Australia Rheology Journal
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• 제19권2호
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• pp.51-59
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• 2007

A polyelectrolyte chain confined in a slit nanochannel exhibits a structural transition from the one in free space. In this paper, the effect of the long-range electrostatic interactions between the xanthan polyelectrolyte and the slit wall on the confined xanthan conformation is investigated via the Brownian dynamics simulation. A neutral and two negatively charged surfaces of polydimethylsiloxane (PDMS) and glass are combined to make four kinds of slit channels with different charge characteristics: i) neutral-neutral, ii) glass-glass, iii) neutral-PDMS and iv) neutral-glass walls. Their walls are characterized by uniform surface charge densities determined from experimental data of zeta potential. Both the nonmonotonic chain size variation and the loss of long-range bond vector correlation, previously observed under confinement in the PDMS-PDMS slit, are also found in the neutral slit, demonstrating the nonelectrostatic origin of such crossover behaviors. As expected, the effect of wall charges is negligible at sufficiently high medium ionic strength of 100mM but it becomes significant in the opposite limit of 0.01mM. In the latter case, the high charge density of glass walls strengthens the effective confinement of a negatively charged polyelectrolyte and produces a xanthan structure comparable to that confined in a much narrower neutral slit. The obtained structural data suggest the possibility of controlling the structure of confined polyelectrolytes by the modification of surface charge characteristics of micro/nanofluidic devices in combination with the adjustment of the medium ionic strength.

• 대한화장품학회지
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• 제41권3호
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• pp.201-208
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• 2015

오가노겔은 반고형상이며 3차원의 네트워크 구조로 이루어진 친유성 용매로 이루어져 있다. 본 연구에서는 유상과 수상에서 모두 난용성 특징을 가진 제니스테인을 포함하는 레시틴 오가노겔을 개발하였다. 이 시스템은 안정할 뿐만 아니라 경피 흡수 실험에서도 높은 흡수율을 보였다. 본 오가노겔 제형에 적합한 원료들을 선별한 결과, 수화된 레시틴, 해바라기유, dipropylene glycol (DPG), polyethylene glycol (PEG)이 이 시스템에서 주로 사용되었다. 레시틴 오가노겔의 제조에 적합한 원료의 함량은 phase ternary diagram 작성을 통하여 결정하였다. 제조된 레시틴 오가노겔을 organoleptic characteristics, stability, pH, rheology, phase transition temperatures, microscopic analysis, skin penetration 실험을 통해 평가하였다. 본 연구 결과를 통해 본 논문에서 제시하는 레시틴 오가노겔 제형은 안정한 상태에서 난용성 물질을 높은 농도로 피부에 효과적으로 전달할 수 있는 제형으로 활용될 수 있을 것이라 생각된다.

• 산업식품공학
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• 제15권1호
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• pp.15-21
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• 2011

밤가루를 밀가루에 0%, 10%, 20%, 30% 대체한 복합분에 대하여 반죽의 물리적 특성 및 제빵 특성을 검토하고 밤가루 첨가가 빵의 기호도에 미치는 영향에 대해 조사하였다. 반죽의 물리적 특성 중 farinogram 측정 결과 밤가루의 첨가량이 증가함에 따라 반죽시간은 짧아졌으나 반죽의 안정도와 내구성이 약화되었다. Amylogram에서 호화온도는 대조군에 비해 다소 증가하는 경향을 보인반면 최고점도는 감소하였다. 반죽팽창도 측정결과 밤가루가 20%이상 첨가된 반죽은 변화가 없었으며, 제빵 후 빵의 부피가 작고 비용적도 낮았다. 밤가루 첨가에 따른 식빵의 품질평가결과 밤가루를 10% 첨가하여 제조한 식빵이 20%, 30% 첨가한 식빵에 비해 경도가 낮았으며, 내상 또한 비교적 작고 균일하였다. 밤가루 첨가시 10%이내가 좋을 것으로 사료된다.

• 한국재료학회:학술대회논문집
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• 한국재료학회 2011년도 춘계학술발표대회
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• pp.1.2-1.2
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• 2011

With recent advances in materials and products, materials processing experiences new challenges. More particles and polymers in material side and thinner and faster deformations in processing side. It happens in most emergying industries such as manufacturing of batteries, solar cells, multi-layer chips, displays, printed electronics, to list a few. In most cases, they are manufactured by coating or printing process, which is defined as a process in which gas is replaced by liquid on a substrate. In this sense, casting, inkjet printing, and roll-to-roll printing are all included. The printing process consists of three unit processes. As the materials used in the above mentioned applications typically contain a large amount of particles with polymers and solvents, they continuously change microstructures during preparation, flow, and even drying. However, little is known about the flow characteristics of such complex fluids and less is known about how to design and control the process. Therefore, for better control of the process and for better quality of the product, we need to understand the flow characteristics of these complex fluids under extremely fast flow environment.

• Macromolecular Research
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• 제11권4호
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• pp.224-230
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• 2003

The blends of polypropylene (PP) with glass filled thermotropic liquid crystalline polymer (LCP-g) have been prepared by melt mixing techniques at different blend ratios. The thermal, dynamic mechanical, crystalline and morphological characteristics of these blends were investigated. Higher percent crystallinity was observed for 10% level of LCP-g in the blend in comparison to that of other blend ratios. The thermal stability increased with LCP-g concentration in the blend with PP. The variation of storage modulus, stiffness and loss modulus as a function of blend ratios suggested the phase inversion at the 50% level of LCP-g in the blend. The scanning electron microscopy (SEM) photographs showed the creation of voids and destruction of the fiber structures during the dynamic mechanical measurements. Processing behavior of the blends depended on the fiber forming characteristics of LCP-g, which again varied with the molding temperatures.

• 한국식품영양학회지
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• 제32권2호
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• pp.79-88
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• 2019

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

• 한국식품조리과학회지
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• 제22권5호통권95호
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• pp.591-599
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• 2006

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p<0.05) decreased with increasing sea mustard powder content. The springiness and cohesiveness were decreased, whereas the adhesiveness was increased, with increasing sea mustard powder content. Scanning electron microscopy showed that the size of the air cells increased and the surface of rice powder swelled with increasing sea mustard powder content. The result of sensory evaluation showed that there were significant (p<0.05) differences in the scores of smell and taste sensory characteristics among the samples. The overall eating quality was the highest in the control and decreased with increasing sea mustard powder level. The study results suggested that Bacsulgi prepared with up to 5% addition of sea mustard powder was as acceptable as Bacsulgi prepared without sea mustard powder.