• The Journal of the Convergence on Culture Technology
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• v.9 no.4
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• pp.331-335
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• 2023

As the viscosity of the blood increases, the blood becomes more sticky and difficult to flow, so the possibility of thrombosis increases and the probability of ischemic cerebral infarction increases. The importance of measuring blood viscosity has recently been emphasized for the prevention of circulatory system diseases, and the need for a viscometer capable of easily and accurately measuring blood viscosity has emerged. In this study, the measured values of a viscosity standard solution and an artificial blood by a parallel-plate viscometer ARS-Medi were compared with the those by Ares-G2 of TA instrument, which is internationally recognized for its accuracy and reliability. The viscosity of N44 standard solution, which is a Newtonian solution, was almost perfectly matched between the two instruments at all shear rates. In the case of an artificial blood, which is a non-Newtonian solution, the measured values between the two instruments showed a difference of about 10% at the lowest shear rate 1 rad/s; however, at a clinically significant shear rate of 10 rad/s or higher, the measured values between them were consistent within the error range. We expect that ARS-Medi, a newly developed parallel-plate viscometer for blood, using disposable plates, will be very useful in clinical practice as it improves the convenience and hygiene of blood viscosity measurement.

• Journal of the Korea Society of Computer and Information
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• v.25 no.4
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• pp.157-163
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• 2020

The purpose of this study is to explore the impact of Union-Pay mobile payments on user viscosity from the perspective of service quality and brand personality. In the future, it is meaningful for CUP to obtain a stable and loyal user group in China's mobile payment market. This study uses SPSS22.0 and AMOS statistical analysis tools to conduct empirical research. In this case, this study uses mobile service quality and The brand personality is the independent variable, and the user's viscosity is the dependent variable, which studies the impact on the user's viscosity in the context of China Union-Pay mobile payment. the study. According to the analysis results, the research goal: service quality has a significant positive correlation effect on user perceived value; service quality has a significant positive correlation effect on user viscosity; perceived value has significant positive correlation effect on user viscosity; brand personality to user Viscosity has a significant positive correlation effect; brand personality has a significant positive correlation effect on user perceived value. Through this research, we can make Suggestions on the industrial development of mobile payment enterprises and provide better opinions on the development of mobile payment.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.366-371
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• 2011

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.

• Korean Journal of Food Science and Technology
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• v.42 no.2
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• pp.240-245
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• 2010

Brown rice of Korea and China was irradiated at doses ranging from 0 to 15 kGy to verify the identification properties of viscosity measurement by determining the relationship between starch content and specific parameters. The starch contents of brown rice were 71.52 and 64.58% for rice of Korea and China, respectively. Additionally, a higher starch content was associated with a higher viscosity. The viscosity and the corresponding specific parameters decreased significantly as the irradiation dose increased, and these changes were influenced by the spindle speed (50, 150, 300 rpm), with a higher effect being observed at lower speeds. The determination coefficients ($R^2$) describing the relationship between irradiation dose and viscosity values ranged from 0.9423 to 0.9567 in Korean samples and from 0.9119 to 0.9387 in Chinese samples. The viscosity and the corresponding specific parameters enabled identification of the non-irradiated and irradiated brown rice from 30 unknown samples with an accuracy of 90%. Based on these findings, the viscosity and specific parameters can be applied as an additional tool for screening of irradiated brown rice.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.487-491
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• 1995

Effects of pH and molecular weight on the intrinsic viscosity of carboxymethyl chitin (CM-chitin) in dilute regime were studied. When the prepared CM-chitin was dissolved in 0.1M NaCl solution at $30^{\circ}C$, the intrinsic viscosity, molecular weight and degree of substitution of CM-chitin were 1.23dl/g, 15,500 and 0.62, respectively. The lower intrinsic viscosity $([\eta])$ of CM-chitin was showed at the lower pH than 7.0 and the higher pH (>7.0) did not result in any increase in intrinsic viscosity. Intrinsic viscosity decreased from 3.1dl/g to 2.55d1/g in water at $25^{\circ}C$ and from 15,500 to 12,600 as molecular weight for 20min of sonication treatment. The Mark-Houwink constant K and v of CM-chitin in water at $25^{\circ}C$ were $3.48\times10^-4$ and 0.94, respectively. So intrinsic viscosity could be expressed using molecular weight as followed equation; $[\eta]=3.48\times10^{-4}M^{0.94}$, consistent with random roil behaviour.

• Journal of the Korean Society of Food Science and Nutrition
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• v.23 no.4
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• pp.654-659
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• 1994

To elucidate the relationship between physical and chemical properties of frying vegetable oils, soybean oil and cottonseed oil were heated in air temperatures from $160^{\circ}C\;to\;220^{\circ}C$ for 60 hours. Acid value, carbonyl value, iodine value, viscosity and content of polymer were remarkably changed as higher heating temperature and/or longer heating time. Correlation coefficient of viscosity to acid value was 0.9843 for soybean oil and 0.9819 for cottonseed oil. In case of viscosity and carbonyl value, viscosity also showed good relationship to carbonyl value as 0.9779 for soybean oil and 0.9797 for cottonseed oil. And correlation coefficient of viscosity to iodine value of soybean oil was 0.9852 and cottonseed oil was 0.9948.

• Journal of Crop Science and Biotechnology
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• v.11 no.2
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• pp.135-140
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• 2008

Improving eating quality is one of the most important objectives in japonica rice breeding programs in Yunnan Province of China. Eating quality and its relevant traits of nine Korean and 11 Yunnan rice cultivars were comparatively analyzed in this study. The grain shape of most Yunnan japonica rice cultivars have a relatively slender shape and are slightly larger than Korean rice cultivars. Palatability value of cooked rice of Yunnan rice cultivars was significantly lower, while the protein content of Yunnan rice cultivars was significantly higher than that of Korean cultivars. Peak viscosity and breakdown viscosity of the Yunnan rice cultivars were significantly lower, while setback viscosity of the Yunnan rice cultivars was significantly higher than in Korean rice cultivars. Palatability value of cooked rice was negatively correlated with protein content and setback viscosity but positively correlated with peak viscosity, breakdown viscosity, and cool paste viscosity. Through multiple linear regression analysis, an equation for estimating palatability value(PV) of cooked rice based on quality traits was generated as dependent only upon protein content(PC), PV=139.024-(10.865$\times$PC) with an $R^2$ value of 0.822. The results suggest that reducing protein contents should be the major target in improving eating quality of Yunnan japonica rice cultivars through integrated approaches of both cultivar development and appropriate cultural practices. Genetic similarities among cultivars based on DNA markers which had been identified as associated with grain quality seemed not to be directly related to PV.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.4
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• pp.41-50
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• 2017

The design of proper agitation system is requisite in biological waste treatment and energy generation plant, which is affected by viscosity, impeller types, and power consumption. In the present work, hydrogen fermentation of food waste was conducted at various operational pHs (4.5~6.5) and substrate concentrations (10~50 g Carbo. COD/L), and the viscosity of fermented broth was analyzed. The $H_2$ yield significantly varied from 0.51 to $1.77mol\;H_2/mol\;hexose_{added}$ depending on the pH value, where the highest performance was achieved at pH 5.5. The viscosity gradually dropped with shear rate increase, indicating a shear thinning property. With the disintegration of carbohydrate, the viscosity dropped after fermentation, but it did not change depending on the operational pH. At the same pH level, the $H_2$ yield was not affected much, ranging $1.40{\sim}1.86mol\;H_2/mol\;hexose_{added}$ at 10~50 g Carbo. COD/L. The zero viscosity and infinite viscosity of fermented broth increased with substrate concentrations, from 10.4 to $346.2mPa{\cdot}s$, and from 1.7 to $5.3mPa{\cdot}s$, respectively. There was little difference in the viscosity value of fermented broth at 10 and 20 g Carbo. COD/L. As a result of designing the agitation intensity based on the experimental results, it is expected that the agitation intensity can be reduced during hydrogen fermentation. The initial and final agitation intensity of 30 g Carbo. COD/L in hydrogen fermentation were 26.0 and 10.0 rpm, respectively. As fermentation went on, the viscosity gradually decreased, indicating that the power consumption for agitation of food waste can be reduced.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.99-107
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• 1984

Naked barley flour(Baekdong cultivar) was examined with respect to its pasting properties by means of Brabender amylograph after adding barley lipids, fatty acids, vegetable oils and emulsifiers at 1% level. Amylogram of barley flour showed a similar gelatinization temperature but higher paste viscosities at all reference points as compared with wheat flour. Barley flour showed lower amylograph curves by defatting with n-hexane, namely reductions in initial gelatinization point, maximum viscosity and setback value. But re-addition of n-hexane extract to the defatted flour essentially reproduced the curve obtained in the undefatted flour. Addition of polar and nonpolar lipids exhibited different effects on the pasting properties of barley flour. Polar lipids generally increased maximum viscosity a little while non-polar lipids increased the maximum viscosity substantially. Addition of increasing amounts of nonpolar lipids was found to progressively increase the maximum viscosity. Addition of fatty acids increaed th maximum viscosity and delayed the peak time. The maximum viscosity of defatted barley flour impregnated with unsaturated fatty acids was higher than that of defatted barley flour impregnated with saturated fatty acids Increasing amounts of linoleic acid were fount to progressively increase the maximum viscosity and to delay the peak time of defatted barley flour. Addition of six vegetable oils lowered the gelatinization temperature and rasied the maximum viscosity and temperature at maximum viscosity. Addition of increasing amount of peanut oil was found to decrease the maximum viscosity. The effect of emulsifiers was greater in undefatted flour than in defatted flour. The maximum viscosity of defatted flour was slightly affected by Methocel 50, Methocel 1500 and Emulthin, and substantially increased by Methocel 4000, sodium polyacrylate and calcium stearyl lactylate.

• Bulletin of the Korean Chemical Society
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• v.11 no.1
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• pp.28-31
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• 1990

By using Pak's theory of liquid, a phenomenological theory of viscosity proposed by the authors is applied to liquids under high pressures. The calculated viscosities for various simple substances are in good agreements with those of the observed values over wide pressure ranges.