• Korea-Australia Rheology Journal
• /
• v.19 no.3
• /
• pp.157-164
• /
• 2007

Microencapsulation of cells within microfluidic devices enables explicit control of the membrane thickness or cell density, resulting in improved viability of the transplanted cells within an aggressive immune system. In this study, living cells (3T3 and L929 fibroblast cells) are encapsulated within a semi-permeable membrane (calcium crosslinked alginate gel) in two different device designs, a flow focusing and a core-annular flow focusing geometry. These two device designs produce a bead and a long microfibre, respectively. For the alginate bead, an alginate aqueous solution incorporating cells flows through a flow focusing channel and an alginate droplet is formed from the balance of interfacial forces and viscous drag forces resulting from the continuous (oil) phase flowing past the alginate solution. It immediately reacts with an adjacent $CaCl_2$ drop that is extruded into the main flow channel by another flow focusing channel downstream of the site of alginate drop creation. Depending on the flow conditions, monodisperse microbeads of sizes ranging from $50-200\;{\mu}m$ can be produced. In the case of the microfibre, the alginate solution with cells is extruded into a continuous phase of $CaCl_2$ solution. The diameter of alginate fibres produced via this technique can be tightly controlled by changing both flow rates. Cell viability in both forms of alginate encapsulant was confirmed by a LIVE/DEAD cell assay for periods of up to 24 hours post encapsulation.

• Journal of Korea Technical Association of The Pulp and Paper Industry
• /
• v.42 no.5
• /
• pp.74-82
• /
• 2010

Curtain stability without curtain contraction is critical for a successful operation in curtain coating, and this can be influenced by the change in particle dynamics and rheological properties of coating colors. In this study, polyvinyl alcohol (PVA) and carboxymethyl cellulose (CMC) were added to control the rheology of GCC based curtain coating colors. Surface tension was increased slightly with increasing content of cobinder. Shear-thinning of viscosity was more pronounced for the CMC containing GCC coating colors. Complex modulus decreased when small amount of PVA was used as a cobinder, but it increased in other coating colors. Extensional viscosity was increased with increasing of the cobinder content, but CMC was more effective. Results indicate that pigment interaction with PVA is different from that with CMC. Dispersibility of coating colors was improved due to steric stabilization when small amounts of PVA was used, but flocculation occurred by bridging when the amount of PVA was increased. Dispersibility of coating colors was improved when small amount of CMC was added, while flocculation was observed by depletion effect when the concentration of CMC was increased in coating colors. Addition of cobinders at proper levels gave positive effects both in rheological properties and curtain stability. On the other hand, excessive amount of cobinders caused particle flocculation and this resulted in rheological and curtain stablity problems.

• Food Science and Preservation
• /
• v.12 no.6
• /
• pp.578-582
• /
• 2005

This study was carried out to analyze the quality change of mackerel treated with extracts of Diospyros kaki, Teucerium veronicoides and Z schinifolium during storage to develope the preparation methods and high quality of salted mackerel. It was analyzed to change on th quality of salted mackerel treated with hero extracts. The Hunters color values of salted mackerel was not changed during strange. L, a, and b value of Mackerel treated with hero extracts was lower changed than those of control (mackerel not treated hero extracts). Adhesion of mackerel was higher at $4^{\circ}C$ during storage than those at $25^{\circ}C$, and was higher in the hero extract treated group at early storage than those of control group. Viscosity was showed low changed in all group during storage. Strength of mackerel was decreased during storage. Hardness was salted mackerel treated with hero extracts was higher than those of control group. Mackerel treated with Z schinifolium extracts was the highest scores in sensory evaluation.

• 한국신재생에너지학회:학술대회논문집
• /
• 2010.06a
• /
• pp.101.2-101.2
• /
• 2010

태양전지에서 고효율을 얻기 위해서는 알루미늄 원자의 확산에 의한 불순물층으로서 p+층이 필수적이다. P+층은 형성전자의 재결합을 방지하고, 생성 캐리어의 수집 효율을 향상시키는 BSF(Back Surface Field) 효과의 역할을 한다. 도포된 알루미늄 페이스트가 부족할 경우 BSF효과가 나타나지 않으며 과할 경우 웨이퍼가 휨이 발생하여 최적 인쇄도포량이 중요하다. 본 연구에서는 레오미터 측정조건을 스크린 프린팅 인쇄 조건과 유사하게 진행하여 저장탄성율(G') 과 손실탄성율(G")의 관계를 살펴보았다. 회복단계에서 G'>G" 이고 Cross point가 없을 경우 도포량이 1.8g 이상이였으며, 웨이퍼의 휨(bowing)이 크게 발생하였고, 이와 반대로 회복시 20초 후에 Cross point가 나타난 경우 10% 정도 도포량 감소와 함께 휨 발생도 1 mm 이하로 양호한 특성을 확인할 수 있었다.

• Preventive Nutrition and Food Science
• /
• v.10 no.3
• /
• pp.224-230
• /
• 2005

The effects of low viscosity chitosan on the rheological properties of soymilk using a model system and on tofu qualities were examined. The flow behavior of soy milk with chitosan closed the Newtonian flow and stabilized according to increasing chitosan concentration. The soymilk containing $glucono-\delta-lactone$ exhibited a more pseudoplastic flow behavior compared with that of the control soymilk. The addition of low viscosity chitosan to the tofu preparation did not significantly affect its physicochemical properties. However, the results of the TEM image and instrumental textural properties showed that low viscosity chitosan affected the construction of the tofu structure. Chitosan tofu had low scores across the whole field of appearance in the sensory evaluation, and its overall eating quality was scored significantly lower. These results suggest that the addition of low viscosity chit os an affects the quality of tofu, which changes according to the degree of polymerization and concentration of chitosan.

• Proceedings of the Korean Society of Precision Engineering Conference
• /
• 2006.05a
• /
• pp.247-248
• /
• 2006

In this study, the morphology of the change of primary Al phase in A356 alloy by two kinds of electromagnetic stirrers(vertical and horizontal) were investigated to obtain the globular structure. The effects of the stirring current, the stirring time and the pouring temperature were determined. The greater stirring current and longer stirring time were to get the finer the Al phase. However, over a certain stirring current and stirring time, the primary Al was merged together and was increased. The reason is the degree of breakdown of initial dendrites has been decreased by the collision and coalescence of particles with increasing stirring current and stirring time. The optimum conditions and difference of the two kinds of electromagnetic stirrers have been investigated for rheology forming with controlled solid fraction.

• Transactions of Materials Processing
• /
• v.16 no.3 s.93
• /
• pp.178-186
• /
• 2007

Rheo-forging process of aluminum alloy is suitable for large parts of net shape without defects and excellent mechanical properties in comparison with conventional die casting and forging process. To control the microstructure of the product with high mechanical properties in rheo-forming, solid fraction is required to prevent porosity and liquid segregation. Therefore, in rheo-forging process, die shape, pressure type and solid fraction are very important parameters. The defects such as porosity, liquid segregation and unfitting phenomena occur during rheo-forging process. To prevent these defects, mechanical properties and microstructure analysis of samples versus the change of pressure are carried out and the problem and its solutions are proposed. Also, the mechanical properties versus various pressures were compared with and without heat treatment. The alloys used for rheo-forming are A356 and 2024 aluminum alloy. The rheology material is fabricated by electromagnetic process with controlling current and stirring time.

• Journal of the Korean Ceramic Society
• /
• v.44 no.9
• /
• pp.489-495
• /
• 2007

Effects of ultrafinely ground ash on the rheological properties of cement paste were investigated. Also compressive strength development and setting time of ultrafine ash blended cement mortar were investigated in the study. A sample with silica fume was included for comparison. According to the results of ultra fine ash blended cement paste in the lower W/B ratio, the fluidity were high, and the setting time was a little retarded. And the compressive strength of ultrafine ash blended mortar was increased in the long term. In the case of hardened cement paste at 28 days, $Ca(OH)_2$ contents was decreased in order of control, ultrafine ash, silica fume blended cement due to difference of the pozzolanic reaction.

• Journal of the Korean Graphic Arts Communication Society
• /
• v.18 no.2
• /
• pp.13-27
• /
• 2000

The UV curing industry is one of the most wide application fields in the coating and printing inks industry. Applications extend to general coating for paper, board, wood tapes, compact discs and holograms, ink, photoresists for imaging processes and adhesives for welding and sealing in circuit boards. The UV-curing resins have advantages of quick set, space saving, clean environment and efficient use of energy. The purpose of this study has been to control of morphology structures consist of UV-curing resins and alkyd resins. Therefore, we are investigated with regard to rheology properties on the exposure to UV-curing, structures and mechanical properties for curing films.

• Food Science and Industry
• /
• v.51 no.1
• /
• pp.2-7
• /
• 2018

Increasing attention has been paid to rheological approaches in the food industry due to great awareness of the quality control of foods by objective analysis. Therefore, a lot of food manufacturers started to make a great of effort to instrumentally investigate the rheological properties of foods. However, the appropriate utilization of rheological instruments in the field of food science has been met with numerous technical challenges because of the lack of fundamental knowledge and knowhow. In this article, a variety of rheological instruments conventionally used in the food industry are reviewed. In addition, new rheological instruments that have been rapidly growing in popularity are introduced for potential applications. This article may provide an opportunity for the food industry to move toward the active utilization of rheological instruments.