• Korean journal of food and cookery science
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• v.8 no.1
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• pp.57-63
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• 1992

The purpose of this study was to investigate the rheological and thermal properties of yam starch. Yam starch had a hydrodynamic volume with the intrinsic viscosity,［$\eta$］, of 0.29dl/g deionized water. The values of the intrinsic viscosity of yam starch, determined to pH 2-11, varied between 0.07 to 0.18 dl/g. The highest intrinsic viscosity was obtained at pH 7. At salt concentrations 0-0.2 M NaCl, the intrinsic viscosity of yam starch was decreased up to 0.05 M NaCl concentration then increased to 0.07 M NaCl concentration and remained constant to reach 0.2 M NaCl concentration. The overlap parameter, calculated with the intrinsic vicosity data, was 3.45 g/dl in deionized water. The thermal properties of yam starch were investigated by Differential Scanning Calorimetry. Three endotherms were observed both pH solution and salt concentation. In the presence of pH 9, the onset temperature of gelatinization peak was the lowest temperature of 50.$32^{\circ}C$ and the enthalpy ($\Delta$H) was increased in this solution. The effect of salt on the thermal properties of yam starch was determined at salt concetration of 0-0.2 M NaCl. The enthalpy significantly decreased to salt concentration 0.07 M NaCl and the lowest onset temperature of this concentration was 52.$90^{\circ}C$.

• Proceedings of the SAREK Conference
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• 2005.11a
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• pp.386-391
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• 2005

An experimental study was conducted to analyze the thermal stability and to estimate the lifetime of refrigerating lubricants. PAG and POE oil are considered as a test fluids in this study. The viscosity of PAG and POE oil was measured by the vibration type viscometer while temperature is varied periodically in the range of $0^{\circ}C{\sim}100^{\circ}C$. The results indicate that the reduction rates of viscosity of PAG and POE oil were less than 5% after 510 cycles. In order to estimate lifetime of PAG and POE oil with temperature, the viscosity was measured while the temperature of oils was maintained at 180, 200 and $220^{\circ}C$. It is found that the lifetimes of PAG oil were shown to be 244, 177 and 89 hours at the temperature of 180, 200 and $220^{\circ}C$, respectively. Also the lifetimes of POE oil were estimated to be 1,744, 1,007 and 334 hours at the temperature of 180, 200 and $220^{\circ}C$, respectively. The lifetime correlations of PAG and POE oil are suggested in this paper.

• Journal of the Korea Organic Resources Recycling Association
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• v.22 no.1
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• pp.27-34
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• 2014

demand for a low-cost treatment technology is high because the sewage sludge has an 80% or higher water content and a high energy consumption cost. This study apply the thermal hydrolysis reaction that consumes a small amount of energy for sludge treatment. The purpose of this study is to quantify the viscosity of sewage sludge according to reaction temperature. we measured continuously the torque of dewatered sludge by the reaction temperature. As the reaction temperature increased, the dewatered sludge is thermal hydrolysis under a high temperature and pressure. Therefore, the bond water in the sludge cells comes out as free water, which changes the dewatered sludge from a solid phase to slurry of a liquid phase. The results of the viscosity measurements according to the reaction temperature showed that the viscosity was very high at $270,180kg/m{\cdot}sec$ at a temperature of 293K, but rapidly decreased with increases in the reaction temperature to $12kg/m{\cdot}sec$ at a temperature of 400K and to $4kg/m{\cdot}sec$ at a temperature of 460K or higher, similar to the changes in the viscosity of water. And we was obtained the viscosity function of boundary condition for the optimal design of thermal hydrolysis reactor by numerical modeling based on the this results.

• Journal of the Korean Magnetic Resonance Society
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• v.20 no.2
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• pp.61-65
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• 2016

Undesirable convective flow in an NMR tube inhibits the accurate measurement of diffusion coefficients by NMR spectroscopy. To minimize the convection effects, various methods have been suggested, and it has been known that the use of sample rotation can be useful. However, it has not been clearly examined that the convection suppressing effect of the sample rotation under the different spinning speeds. In this study, the relation between convective flow and the sample rotation was investigated using PGSE NMR diffusion experiments to reveal the feasibility for controlling the convective flow in an NMR tube by sample rotation itself. The viscosity effect was also examined using solvents with four different viscosities, acetone-$d_6$ chloroform-d, pyridine-$d_5$, and $D_2O$. The sample rotation showed apparent convection suppressing effects at all temperature range for the low viscosity solvents, acetone-$d_6$ and chloroform-d, even at the faster than 5 Hz spinning rate. The similar patterns were also observed for pyridine-$d_5$ and $D_2O$, which have higher viscosity. This effect was observed even at high temperatures where convective flow arises conspicuously.

• 한국신재생에너지학회:학술대회논문집
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• 2008.10a
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• pp.254-257
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• 2008

For crystalline slags, of which the viscosity rapidly increases at $T_{cv}$ due to the formation of crystalline phases, the Tcv is affected by measurement conditions. In this study, we investigated the effect of cooling rate, and alumina dissolution on the determination of $T_{cv}$. Using synthetic slag samples based on the composition of Alaska Usibelli slag, $T_{cv}$ were determined under a constant cooling rate of $2^{\circ}C$/min, and under rapid cooling with holding time to allow the slag to reach thermal and rheological equilibrium. The effect of alumina dissolution was investigated using platinum lined crucibles. The constant cooling resulted in lower $T_{cv}$ by $33^{\circ}C$ as compared to the equilibrium measurements. Under $2^{\circ}C$/min cooling, the blocking alumina dissolution resulted in lower $T_{cv}$ by $23^{\circ}C$. When the $T_{cv}$ was measured under $2^{\circ}C$/min cooling using an alumina crucible, therefore, the effects of a constant cooling is somewhat offset by the alumina dissolution effect, and bring the measured value closer to the true value.

• Elastomers and Composites
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• v.33 no.2
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• pp.83-92
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• 1998

SBR latex, polyurethane latex and epoxy latex were mixed with polyvinyl acetate emulsion in 0~15% (wt.%). For the mixtures, the viscous properties were examined. The viscosity was influenced by the dispersed phase and the chain structures of polymer, and decreased with the rising of temperatures. The viscosity was increased with mixing of epoxy latex, but decreased with addition of SBR latex or polyurethane latex. Thixotropic index was influenced on the size of micelle and hydrogen bond. The thixotropic index was increased with mixing of epoxy latex or polyurethane latex within 5%, but keep up equality over that. The thixotropic index was decreased with mixing of SBR latex within 5%, but keep up equality over that. The relative viscosity were influenced on the activity of molecule and the interference of dispersed phases, was increased with the rising of temperatures. The relative viscosity was decreased with mixing of epoxy latex, but increased with mixing of SBR latex or polyurethane latex.

• Bulletin of the Korean Chemical Society
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• v.24 no.11
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• pp.1590-1598
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• 2003

In this paper we have presented the results for viscosity and self-diffusion constants of model systems for four liquid n-alkanes ($C_{12}, C_{20}, C_{32}, and C_{44}$) in a canonical ensemble at several temperatures using molecular dynamics (MD) simulations. The small chains of these n-alkanes are clearly $<{R_{ee}}^2>/6<{R_g}^2>>1$, which leads to the conclusion that the liquid n-alkanes over the whole temperatures considered are far away from the Rouse regime. Calculated viscosity ${\eta}$ and self-diffusion constants D are comparable with experimental results and the temperature dependence of both ${\eta}$ and D is suitably described by the Arrhenius plot. The behavior of both activation energies, $E_{\eta}$ and $E_D$, with increasing chain length indicates that the activation energies approach asymptotic values as n increases to the higher value, which is experimentally observed. Two calculated monomeric friction constants ${\zeta}$ and ${\zeta}_D$ give a correct qualitative trend: decrease with increasing temperature and increase with increasing chain length n. Comparison of the time auto-correlation functions of the end-to-end vector calculated from the Rouse model for n-dodecane ($C_{12}$) at 273 K and for n-tetratetracontane ($C_{44}$) at 473 K with those extracted directly from our MD simulations confirms that the short chain n-alkanes considered in this study are far away from the Rouse regime.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.3
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• pp.17-25
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• 1997

Natural water-soluble polymers such as starch, casein and carboxy methyl cellulose(CMC) have been limited in their uses. However, the proper water retention of coating colors can not be obtained without addition of these polymers. Furthermore, the coating runnability and the physical properties of coated paper were not also satisfied. Therefore, the objective of this study was to synthesize the water retention and flow modifiers which can improve the water retention and flow properties of coating colors. We have measured physical properties of flow modifiers and coating colors which included flow modifiers. The viscosity of flow modifiers was very low at acid pH, and rapidly increased at about pH 7, and gradually reached to equilibrium at alkali pH. Such an increase comes from the molecular weight of flow modifiers and the amount of acrylic and methacrylic acids. The viscosity of coating color containing the flow modifiers was lower than that containing CMC. However, both of them had little difference in water retention. The water-phase viscosity of synthetic modifier containing coating color was either higher or similar compared to that of CMC containing coating color. The high shear viscosity of coating colors was low. Therefore, it can be concluded that the synthetic flow modifiers are very useful for improvement of flow properties and water retentions.

• YAKHAK HOEJI
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• v.34 no.5
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• pp.302-310
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• 1990

A study has been made of the Korean bentonite aqueous suspension contrast with American bentonite by means of XRD IR swelling, gel formation and rheogram at various conditions such as concentration, temperature and pH. The Korean bentonite was identified as montmorillonite clay containig a small proprotion of crystoballite and mordenite, and its swelling power were acceptable for requirements of Korean pharmacopeia regulations though its values were not satisfied. Korean bentonite swelled to 10 times and American one did to 15 times compared to its bulkiness of powder. The rheogram of Korean bentonite suspension reveals bulged pseudoplatic flow with yield value at higher concentration and pseudoplastic flow without yield value at lower concentration. The higher the concentration, the greater were the apparent viscosity and hysteresis loop. Korean bentonite suspension showed insignificant temperature dependence on both apparent viscosity and hysteresis loop and it was more temperature dependent on viscosity but less on hysteresis loop than those of American sample. The pH dependence was so high on viscosity that apparent minimum value was near pH 7 and maximum value at pH 3 or 7. The hysteresis loop appeared minimum over the pH range 5-7 and maximum near pH 3 or 11. The Korean bentonite was inferior to the American bentonite in swelling volume, gel formation, thioxotropy, however, it would be possible to improve the quality of Korean bentonite by developing the method of purification for bentonite clay.

• Korean journal of food and cookery science
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• v.25 no.3
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• pp.267-274
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• 2009

The principal objective of this study was to evaluate the quality characteristics of dried wheat flour noodles made with different concentrations of added shrimp powder, for use in elderly foodservice operations. The cooking quality, mechanical textural properties, and viscosity of the noodle samples were measured, and sensory evaluations were conducted with the prepared noodles. As measured by an amylograph, the gelatinization points of the composite shrimp powderwheat flour noodles increased, whereas viscosity at 95$^{\circ}$C, viscosity at 95$^{\circ}$C after 15 minutes, and maximum viscosity values decreased, with increasing shrimp powder content L and b color values were reduced, and the a value increased, with increasing amounts of shrimp powder, Also, greater concentrations of shrimp powder caused increases in the weight and volume of cooked noodles as well as the turbidity of the soup. With regard to the textural characteristics, the shrimp powder additive increased hardness and reduced adhesiveness, cohesiveness, and springiness. Overall, according to the sensory evaluation results, the noodles prepared with 15% shrimp powder were more preferred than the other samples.