• YAKHAK HOEJI
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• v.38 no.6
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• pp.654-663
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• 1994

Lipiodol-anticancer suspensions containing fluorouracil, tegafur, mitomycin C, methotrexate, or adriamycin were prepared by Shinohara method using aluminum monostearate as a dispersing stabilizer. Lipiodol-suspension showed thixotropic property when the concentration of aluminum monostearate was above 2%. Observed thixotropic area which reflects the extent of thixotropic breakdown indicated that the thixotropic property of Lipiodol-suspensions maintained for six weeks in a refrigerator$(4^{\circ}C)$. Lipiodol-anticancer suspensions containing 2% aluminum monostearate maintained a more stable suspension system compared with simple mixtures and Lipiodol-anticancer suspensions without aluminum monostearate. As the concentration of aluminum monostearate increased, the drug release from Lipiodol-anticancer suspensions was more retarded.

• KSBB Journal
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• v.24 no.6
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• pp.563-569
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• 2009

Fibroin is an insoluble structural protein from Bombyx mori. It can be solubilized by dissolving in a hot $CaCl_2$ solution and subsequent dialysis. The aqueous solution is unstable and a transition from aqueous fibroin molecules rich in random coil is undergo to one rich in $\beta$-sheet content, resulting in hydrogelation. However, fibroin gel is so fragile and plastic that its mechanical property should be reformed for various applications. In this report, a semi-solid form of fibroin gel was prepared using glycerol and ethanol and was investigated to analyze their flow properties. A fibroin gel with 80% glycerol showed pseudoplastic and thixotropic properties. The square root of its yield stress varied linearly with fibroin concentration and it extrapolated to zero shear stress at 0.2% fibroin. A fibroin gel with 40% ethanol was shown to be highly thixotropic but its shear-thinning behavior was only observed above a certain level of shear rate. Its pseudoplasticity was restored by a high rate of shear stress.

• Journal of the Korean Ceramic Society
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• v.40 no.7
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• pp.632-636
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• 2003

To prepare the alumina cement free vibrated alumina castable, $\rho$-alumina is employed as a binder material, and nano-sized clay is added to enhance the curing strength and give thixotropic behavior. The rheological behavior of matrix of castable is controlled by investigating the influences of ultrafines, $\rho$-alumina, and nano-sized clay on the viscosity of matrix. The microsilica and ultrafine alumina were added 3 wt% and 4 wt%, respectively to the matrix, which showed that the viscosities tends to be lowest values. The rheological property of the matrix is well established by adding $\rho$-alumina as 8 wt% and clay as 4 wt%. The thixotropic behavior of the $\rho$-alumina bonded castable was appeared by introducing nano-sized clay into the matrix and adjusting the pH near to the PZC of the clay suspension.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2022.11a
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• pp.113-114
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• 2022

The aim of the research is to evaluate the segregation resistivity of the mixture conditions by changing the PVA and borax solutions for thixotropic property on concrete mixture. Since the water addition caused by producing solutions of PVA and borax induces segregation of the concrete mixture, the unit water was reduced by replacing the water amount for PVA and borax solution. By replacing the water from PVA and borax solutions, the segregation was prevented with prefixed concrete mix design and thixotropic properties were also occurred.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.747-752
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• 1993

A curd yogurt was prepared from milk added with skim milk powder or four kinds of starch such as rice starch, wheat starch, corn starch and potato starch. The effects of starch addition at 2%(w/v) level on acid production by lactic acid bacteria in milk was investigated. The effects of starch addition on quality of curd yogurt in terms of apparent viscosity, sensory property and volatile aroma compounds were also examined. Addition of starch markedly stimulated the acid production by lactic acid bacteria. Among four organisms tested, Lactobacillus jugurti produced the highest amount of acid. Apparent viscosity of curd yogurt added with starch was significantly higher than that of control. Curd yogurt fermented with L. jugurti showed pseudoplastic and thixotropic characteristics. Sensory property of curd yogurt added with corn starch or rice starch was evaluated as slightly better than reference sample, but that with potato starch was evaluated as the worst among all samples. Acetaldehyde, acetone, ethanol and butanol were detected by gas chromatographic analysis.

• Korean Journal of Food Science and Technology
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• v.24 no.5
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• pp.470-476
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• 1992

The curd yogurt was prepared from milk added with skim milk powder or three Tongil rices of different storage period. The effect of storage period of rice on acid production by lactic acid bacteria in milk containing rice of 2%(w/v) was investigated. The effect of storage period of rice on quality of curd yogurt(sensory property, viscosity and keeping quality) was also examined. Addition of rice stimulated acid production by lactic acid bacteria more than control(milk yogurt). Storage period of rice did not significantly affect acid production by lactic acid bacteria though stimulating effect of rice on acid production was slightly different among species. Sensory property of curd yogurt added with rice was not significantly affected by storage period of rice. Apparent viscosity of curd yogurt added with rice increased in proportion to storage period of rice. Curd yogurt showed characteristics of thixotropic flow. When curd yogurt added with rice was kept at $5^{\circ}C$ for 15 days, its keeping quality was relatively good and was not markedly affected by storage period of rice.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.458-463
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• 1995

A curd yogurt was prepared from milk added with skim milk powder or egg white powder(EWP). The effects of EWP addition on growth and acid production by lactic acid bacteria in milk were studied. The effects of EWP addition on quality of curd yogurt in point of apparent viscosity, sensory property and volatile aroma compounds were also investigated. Addition of PAT markedly stimulated acid production by lactic acid bacteria and stimulating effect of EWP on acid production was proportional to the amount of addition. Apparent viscosity of curd yogurt added with EWP was generally higher than that of control. Curd yogurt fermented with L. acidophilus showed thixotropic characteristics. Sensory property of curd yogurt added with EWP was evaluated as better than reference sample and sample added with EWP at 2% level was evaluated as better than other samples. Acetone, ethanol, diacetyl, butanol and acetoin were detected by gas chromatographic analysis.

• Korean Journal of Food Science and Technology
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• v.31 no.3
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• pp.638-643
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• 1999

In this study we prepared 5 types of nutritional beverage base samples containing various ratios of soy protein isolate (SPI) and sodium caseinate as protein source. The rheological properties of each sample were measured and the results were as followes; Samples changed their rheological properties with the ratio of SPI. Samples represented newtonian property with low ratio of SPI, pseudoplastic property with the increment of SPI, and bingham pseudoplastic property with higher increment of SPI (80% as protein source). In this result we conjectured that the more was the SPI, the more was the formation of progel during heat treatment, which could be the reason of the rheological changes. In the test of the relationship between temperature and apparent viscosity, apparent viscosity of samples decreased along with the increment of temperature. In observing the relationship between time and apparent viscosity, we found sample, containing high ratio of SPI (80%), represented thixotropic property clearly with the hysteresis loop.

• Korean Journal of Food Science and Technology
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• v.22 no.2
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• pp.111-115
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• 1990

The rheological properties of soybean paste suspensions as affected by concentrations and heating were studied. All suspensions of soybean paste showed thioxotropic plastic behavior. The concentrated suspensions below the ratio of water to soybean paste, 1.25 exhibited Figure-eight phenomena which were presented by two Intersections of the up curve with the dorm curve of shear rate. The dilute suspension (soybean paste: water=1:2) showed H type hysteresis loop at low temperature. But increasing the heating temperature above $60^{\circ}C$, the hysteresis loop exhibited a Figure eight phenomenon. Consistency index of the suspensions increased remarkably by heating and showed the highest value around isoelectric point of the protein. It was suggested that the proteinous nitrogen might be the main component taking part in viscous behavior under different pH and heat treatment.

• International Journal of Aeronautical and Space Sciences
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• v.15 no.2
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• pp.199-204
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• 2014

An experimental investigation on the rheological behavior of gelled hydrogen peroxide at different ambient temperature (283.15, 293.15 and 303.15 K) was carried out in this study. The gel propellant was rheologically characterized using a rheometer, in the shear rate ranges of 1 to $20s^{-1}$, and 1 to $1000s^{-1}$. Hydrogen peroxide gel was found to be thixotropic in nature. The apparent viscosity value with some yield stress (in-case of shear rate 1 to $20s^{-1}$) drastically fell with the shear rate. In the case of the shear rate range of 1 to $20s^{-1}$, the apparent viscosity and yield stress of gel were significantly reduced at higher ambient temperatures. In the case of the shear rate range of 1 to $1000s^{-1}$, no significant effect of varying the ambient temperature on the gel apparent viscosity was observed. The up and down shear rate curves for hydrogen peroxide gel formed a hysteresis loop that showed no significant change with variation in temperature for both the 1 to $20s^{-1}$ and the 1 to $1000s^{-1}$ shear rate ranges. No significant change in the thixotropic index of gel was observed for different ambient temperatures, for both low and high shear rates. The gel in the 1 to $20s^{-1}$ shear rate range did not lead to a complete breakdown of gel structure, in comparison to that in the 1 to $1000s^{-1}$ shear rate range.