• International Journal of Naval Architecture and Ocean Engineering
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• v.7 no.4
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• pp.670-690
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• 2015

In this paper, numerical investigations for tank sloshing, based on commercial CFD package FLUENT, are performed to study effects of boundary layer grid, liquid viscosity and compressible air on sloshing pressure, wave height and rising time of impact pressure. Also, sloshing experiments for liquids of different viscosity are carried out to validate the numerical results. Through comparison of numerical and experimental results, a computational model including boundary layer grid can predict the sloshing pressure more accurately. Energy dissipation due to viscous friction leads to reduction of sloshing pressure and wave elevation. Sloshing pressure is also reduced because of cushion effect of compressible air. Due to high viscosity damping effect and compressible air effect, the rising time of impact pressure becomes longer. It is also found that liquid viscosity and compressible air influence distribution of dynamic pressure along the vertical tank wall.

• Journal of the Korea Institute of Building Construction
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• v.3 no.3
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• pp.121-126
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• 2003

This study investigated about several mix factors came up to drying shrinkage and carbonation of high flowing concrete using viscosity. The results are as follows; Drying shrinkage ratio of high flowing concrete using viscosity showed higher for early age, but lower than normal concrete as long age. Also, drying shrinkage ratio and reduction ratio of mass showed higher and relative dynamic modulus of elasticty showed lower as W/C was higher generally. And in case of high flowing concrete using viscosity, carbonation wasn't confirmed without the kinds of cement and viscosity except 50C.

• Culinary science and hospitality research
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• v.8 no.3
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• pp.267-278
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• 2002

To promote the consumption of race, comparative study was performed on characteristics of wheat flour noodle mixed with brown rice flour and colored rice flour. Protein content of colored rice was higher than that of the brown rice, but lipid and ash contents were similar to those of brown rice. Colored rice flour had significantly lower peak viscosity, holding viscosity, breakdown viscosity, final viscosity and setback viscosity than those of wheat flour, while brown rice had significantly higher peak viscosity, breakdown viscosity and setback viscosity than those of colored rice flour and wheat flour. Colored rice and brown rice had 5.3~6.4% total dietary fiber, and the proportions of soluble fiber in total dietary fiber were quite low, ranging from 9.4% to 18.8%. L(brightness), a(redness) and b(yellowness) of raw noodles were measured using a colorimeter. L(brightness) and b(yellowness) values of Asian raw noodles made from colored rice and brown rice significantly decreased. Addition of colored rice flour and brown rice flour to Asian noodle reduces cutting forces of dry and cooked noodles. The cooked noodle with 10% chalheukmi waxy rice flour was the highest in the cutting force of cooked noodle. Addition of 20% chalheukini waxy rice flour and 20% brown rice flour to wheat flour was got to a relatively high score for appearance, color, texture, taste and overall eating quality from sensory evaluation of cooked noodles.

• Tribology and Lubricants
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• v.22 no.6
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• pp.307-313
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• 2006

In this paper, a theoretical analysis is carried out to study the effect of viscosity variation with pressure in multiply grooved moving hydraulic spool valves. Analytical expressions for pressure distribution in the clearance and leakage flowrate are obtained solving one-dimensional Reynolds. For constant viscosity, an analytical expression for lateral force is also presented. The results showed that variation of viscosity with pressure affect highly on pressure distribution, leakage flowrate and lateral forces in hydraulic spool valves. Therefore additional intensive studies, including numerical analysis for two-dimensional Reynolds, should be required to investigate detailed lubrication characteristics of spool valves for high pressure.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.197-198
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• 2023

This study was conducted as part of research and development of high-strength grout. Accordingly, dolomite aggregate was used as a filler incorporated into the high-strength grout. Dolomite aggregate has a disadvantage of increasing the viscosity of the grout due to higher generation of fine powder than other aggregates. Accordingly, in this experiment, it was confirmed that the viscosity, flow time, and flow of high-strength grout change according to the volume composition ratio of dolomite aggregate and cement-based material. All experiments were conducted based on the Korean Industrial Standard KS F 4044, and the mixing factor was applied according to the composition ratio of the binder and the filler. In the experiment, the amount of fine powder contained in the dolomite aggregate rather than the silica sand used in the past is grasped, and after mixing with the grout accordingly, the mixture is proceeded to measure the viscosity in an unhardened state. In addition, the flow and flow time of the grout are evaluated according to the viscosity. As a result of the experiment, it was confirmed that the viscosity and flow time decreased and the flow increased as the volume composition ratio of the dolomite aggregate to the cement-based material increased.

• Journal of the Korean Society of Food Science and Nutrition
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• v.27 no.5
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• pp.881-889
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• 1998

For the application of the commercially modified starch in frozen and retort foods, apparent viscosity and water loss were measured at each stages of heating, sterilization and freezing-thawing stages. Apparent viscosity showed the exponential increase with concentration and the slopes of apparent viscosity against concentration in the Firm-Tex(hydroxypropyl distarch phosphate), Hi-Flo(acetylated distarch adipate) and Colflo 67(acetylated distarch adipate) from waxy maize starch were higher than those of Amyloacetate M20(starch acetate) and X-amylo 250(distarch phosphare) from potato starch. In the presence of 1 or 2% NaCl, X-amylo 250 among modified starches showed the increase in water loss and the decrease in apparent viscosity, whereas Colflo 67, Hi-Flo and Firm-Tex were little affected by NaCl. In the presence of 1 or 2% sucrose, water loss and apparent viscosity of the modified starches were not affected. In the range of pH 4~8, water loss and apparent viscosity of the modified starches had no change but the differences were detected to some extent between each of heating, sterilization and freezing-thawing stages. In the apparent viscosity and water loss of the modified starches after 3 week storage from heating and sterilization, Hi-Flo, Amyloacetate M20 and X-amylo 250 were not changed at the storage period, and the overall acceptability of retort food containing the modified starches such as Firm-Tex and Amyloacetate M20 were favored more than others. In the apparent viscosity and water loss of the modified starches which have been frozen and thawed three times repeatedly, Colflo 67, Hi-Flo and Firm-Tex were not changed in freezingthawing, and the overall acceptability of frozen food containing Firm-Tex was most favored.

• Journal of Advanced Marine Engineering and Technology
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• v.7 no.2
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• pp.15-21
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• 1983

Preparing for treatment and management of the emulsified fuel oil which will be generalized henceforth, this paper is an attempt to examine the viscosity-temperature characteristics of emulsified heavy fuel oil which is mixed with water and emulsifier in various mixture ratio by mechanical mixer. The experimental results are summarized as follows: 1. The viscosity-temperature characteristics of the emulsified C & B grade heavy fuel oil mixed with water of same or less weight, is changed according to log.log(v+0.6)=b-3.8log T. 2. The emulsifier has to be added to the emulsified A grade heavy fuel oil mixed with water of same or less weight, because it is instable. Especially if the emulsifier is sodium stearate, it is added more than 0.3% of the weight of oil and water. 3. In the emulsified A grade heavy fuel oil mixed with water and emulsifier, the higher the ratio of water addition becomes, the higher the viscosity is and the more the viscosity-temperature slope decreases. But the higher the ratio of emulsifier addition is, the more the viscosity-temperature slope increases. In this case, the linearity of viscosity-temperature characteristic curve is poorer than that of B and C grade heavy fuel oil. 4. In the emulsified A grade heavy fuel oil mixed with emulsifier of 0.3% or less, the emulsion type is O/W type when water addition ratio is 40%, but it is W/O type when it is 10%, 20%, 30% and 50%.

• Korea-Australia Rheology Journal
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• v.15 no.3
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• pp.117-124
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• 2003

Elastohydrodynamic lubrication (EHL) film is measured under the condition of viscosity index improver added to base oil. In-situ optical contact method using the interference principle make the measuring resolution of ~5 nm possible and enables the measuring range all over the contact area of up to ~300 $\mu\textrm{m}$ diameter. What is more important to the developed method by the author is that the measurement of EHL film thickness is possible in the range from 100 nm to 2 $\mu\textrm{m}$, which is the regime of worst contact failures in precision machinery. Viscosity index improver (VII) is one of the major additives to the modem multigrade lubricants for the viscosity stability against temperature rise. However, it causes shear thinning effects which make the film thickness lessened very delicately at high shear rate (over $10^5 s^{-1}$) of general EHL contact regime. In order to exactly verify the VIIs performance of viscosity stability at such high shear rate, it is necessary to make the measurement of EHL film thickness down to ~100 nm with fine resolution for the preliminary study of viscosity control. In this work, EHL film thickness of VII added lubricant is measured with the resolution of ~5 nm, which will give very informative design tool for the synthesis of lubricants regarding the matter of load carrying capacity at high shear rate condition.

• Journal of Sensor Science and Technology
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• v.17 no.4
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• pp.289-294
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• 2008

The purpose of this study is to materialize the viscosity sensor by using the SH-SAW sensor of which the center frequency is operated at higher than 50 MHz. In order to measure the viscosity, SAW sensor of which the center frequency is operated at 100 MHz is developed. By using the developed sensor, phase shift, delay time, insertion loss, and frequency variation are measured at different viscosity. The result shows that the phase shift difference between the viscosity variations is such that the difference between the distilled water and the 100 % glycerol solution is approximately $45^{\circ}$, the change of the insertion loss is approximately 9 dB, and the difference of frequency variation is approximately 5.9 MHz. Therefore, it is shown that viscosity of unknown solution can be measured with the surface acoustic wave sensor.

• Journal of the Korean Society of Safety
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• v.29 no.4
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• pp.78-84
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• 2014

Viscosity agents were added to water to improve extinguishing performance of low pressure water mist suppression system on wood cribs fire, and a small scale wood cribs fire experiment was conducted to measure the extinguishing performance. CMC and agar were used for viscosity agent and as the amount of viscosity agent enlarges, it showed the increase of the viscosity of aqueous solution and the decrease of the fluidity. On wood cribs fire experiment, the extinguishing efficiency was improved with supplemental viscosity agent as it enhanced the adhesive time of aqueous solution on the wood, and therefore expanded the contact time of fire surface. The surface tension of aqueous solution was decreased with the addition of agar which to be assumed as an increase factor of extinguishing efficiency. By the extinguishing experimental result, the most effective extinguishing agent was CMC 0.6 wt.%, with the flame suppression time and the extinguishing time were reduced by 70s and 93s respectively at this concentration.