• Proceedings of the KSME Conference
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• 2004.11a
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• pp.1552-1557
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• 2004

Characteristics diffusion time of viscoelastic fluids are determined experimental results of terminal velocity by using the falling ball viscometer. The characteristics diffusion time of viscoelastic fluids are determined with help of the sphere device which is installed to return the dropped sphere from the bottom of the test cylinder without disturbing the working fluids. Terminal velocity of th sphere the reason why experimental of characteristics diffusion time that it is have an effect on the time interval of the measuring. Viscous of the fluid the temperature changed in order to have an effect on temperature and terminal velocity of the ball it becomes larger the possibility of knowing. A result of visualization for flow phenomena of around the sphere uses the PIV and the density of the polymer solution which it appears 2000wppm is to a case which is the right and left becomes symmetry to be it will be able to confirm and according to the time interval, to observed velocity vector of same at first drop the sphere.

• Proceedings of the KSME Conference
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• 2004.11a
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• pp.1505-1509
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• 2004

The suspension of hardened red blood cells (RBCs) differs from the suspension of normal RBCs with respect to their rheological behavior. The deformability of normal and hardened RBCs (obtained by heating blood at $49^{\circ}C$ or by incubating RBCs in a solution of hydrogen peroxide) was measured with a slit diffractometer and RBC suspension viscosity was measured with a rotational viscometer. The peroxide-treated RBCs showed a significant decrease of the deformability and their suspension viscosity increased over a range of shear rates. The suspension viscosity of the heated RBCs, however, where the deformability is even lower than that of the peroxide-treated RBCs, was slightly higher than that of the normal RBC suspension in the high shear rates. The present study found that not all rigid cells cause an increase of blood viscosity at high shear rate, and therefore that decreased membrane deformability is not predictive of high-shear blood viscosity.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.23 no.1
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• pp.47-53
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• 2011

In this study, the characteristics of multi-walled carbon nanotubes added nanofluid were investigated. Sodium Dodecyl Sulfate, SDS, and Polyvinylpyrrolidone, PVP, were employed as the dispersant. SDS or PVP was added in pure water. And then, 0.0005, 0.001, 0.002, 0.003. 0.004, 0.005,0.01, and 0.02 vol% of CM-95 and CM-100 were dispersed respectively. The thermal conductivity and the viscosity were measured with a transient hot-wire instrument built for this study and the DV II+ Pro viscometer. The results showed that PVP had good thermal conductivity at 300 wt% and the thermal conductivity of CM-100 was better than that of CM-95. However, the viscosity of CM 100 was higher than that of CM 95.

• Journal of Pharmaceutical Investigation
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• v.33 no.1
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• pp.15-19
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• 2003

The rheological behavior of poloxamer 407 solution as function of concentration and temperature was evaluated by rotational viscometer. The viscosity of poloxamer 407 solution was increased as the concentration of poloxamer 407 and temperature increased. At $4^{\circ}C$, poloxamer 407 solution showed the Newtonian flow characteristics regardless of concentration. Upon increasing temperature the poloxamer solution changed to the pseudoplastic flow pattern. And at gelation temperature, rheological profiles showed the abrupt increase in viscosity. Gelation temperature was decreased as the concentration of poloxamer 407 increased, while it increased as the concentration of poly(ethylene glycol) 4000 increased. Poly(ethylene glycol) might be expected to reduce the driving force for hydrophobic interaction resulting in slow gelation. From the viscoelastic properties of poloxamer gel system, we obtained the storage and loss modulus depending on the shear stress and frequency. And the sol-gel transition temperature was also obtained from the viscoelastic properties of poloxamer 407 gel.

• Journal of Nutrition and Health
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• v.11 no.1
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• pp.33-37
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• 1978

The effect of heating time (0 to 30 hours at $180{\pm}5^{\circ}C$) on the change of flow properties, fatty acid compositions and some other characteristics such as acid value, iodine value, peroxide value and density of purified edible rice bran oil were observed. flow properties were measured with Maron-Belner type capillary viscometer. Newtonian motion was observed in non-heated oil and the oil heated for 5 hours but non-Newtonian motion was observed in the oil heated for more than 10 hours and at high shear stress. The fatty acid compositions were analyzed by gas liquid chromatography and all the components of fatty acids were reduced in amounts with extention of heating time. The acid value, peroxide value and density were increased but iodine value were decreased with extension of heating time.

• Tribology and Lubricants
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• v.24 no.1
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• pp.1-6
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• 2008

An experimental study was conducted to evaluate the viscosity characteristics of multi-grade engine oils in which contain diesel fuels. Unused engine oils of SAE 5W40, 10W40 and 15W40 were blended with a diesel fuel ratio of 5%, 10%, and 15%. The viscosity of a diluted engine oil was measured with temperature variation ranging from $-20^{\circ}C$ to $120^{\circ}C$ using a rotary viscometer. The diluted engine oil in which is blended to a diesel fuel plays an important role for decreasing an engine oil viscosity, which may decrease the oil film thickness and a load-carrying capacity. Test results show that the viscosity tends to fall for the increased temperature when engine oil is mixed with a diesel fuel. Especially, the viscosity at a low temperature zone is radically decreased compared with a high temperature zone. Based on the experimental results, the empirical equation that can predict the viscosity of diluted engine oil is expressed in the exponential function with the variation of the temperature and a fuel ratio of diluted engine oil. This equation may be possible to predict the limitation of the oil-fuel dilution rate at the concept design stage of the CDPF system, which doesn't affect the influence of the tribological components.

• Korean Journal of Food Science and Technology
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• v.18 no.2
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• pp.114-117
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• 1986

The rheological properties of arrowroot starch suspension (2-6%) were investigated with a tube viscometer. The starch suspensions of less $t^1$, 4% showed a dilatant behavior with no yield stress at the temperature range of $30-65^{\circ}C$. However, the starch suspension of 6% concentration showed a pseudoplastic behavior at $65^{\circ}C$. The consistency index was exponentially increased with the increase of the starch concentration. The activation energy of flow of the starch suspensions was 0.370-0.399 kcal/mole at $30^{\circ}-60^{\circ}C$ and 28-60 kcal/mole at $65^{\circ}C$.

• Korean Journal of Food Science and Technology
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• v.23 no.1
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• pp.57-61
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• 1991

Rheological properties of Tongjinbyeo(Japonica) and Samgangbyeo($J{\times}Indica$) rice starches gelatinized with thermal or alkali solutions were investigated with rotational viscometer(Brabender Viscotron). The two starches showed Bingham pseudoplastics behavior in $4{\sim}8%$ thermal or alkali gelatinized starch solutions. Rheological properties of thermal gelatinized starch solutions were similar between the two varieties. However, alkali gelatinized Samgangbyeo starch solutions showed higher values of yield stress and consistency index than that of Tongjinbyeo starch. The values of pseudoplasticity, yield stress and consistency index were higher in the thermal gelatinized samples than those of in the alkali gelatinized ones.

• Advances in Energy Research
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• v.4 no.4
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• pp.325-337
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• 2016

Cerbera Odollam (sea mango) is a proven promising feedstock for the production of biodiesel due to its high oil content. Fatty acid methyl esters (FAME) were produced as the final reaction product in the transesterification reflux condensation reaction of sea mango oil and methyl acetate (MA). Potassium methoxide was used as catalyst to study its reacting potential as a homogeneous base catalyst. The initial part of this project studied the optimum conditions to extract crude sea mango oil. It was found that the content of sea mango sea mango oil was 55%. This optimum amount was obtained by using 18 g of grinded sea mango seeds in 250 ml hexane. The extraction was carried out for 24 hours using solvent extraction method. Response surface methodology (RSM) was employed to determine the optimum conditions of the reaction. The three manipulated variables in this reaction were the reaction time, oil to solvent molar ratio, and catalyst wt%. The optimum condition for this reaction determined was 5 hours reaction time, 0.28 wt% of catalyst and 1:35 mol/mol of oil: solvent molar ratio. A series of test were conducted on the final FAME product of this study, namely the FTIR test, GC-FID, calorimeter bomb and viscometer test.

• Journal of Nutrition and Health
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• v.19 no.1
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• pp.3-15
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• 1986

This study was intended to investigate the rheological properties of the development formula of infant foods and the results are summarized as follow ; 1) Consistency of starch solutions measured by Brabender Anylograph and Brookfield viscometer showed that waxy rice and riece with malt had lower consistency and more rheological stability.The flow type of tested raw materials and formula was found to ？ pseudoplastic, as judged by n-value of 0.332 -0.692, and no yield value. 2) The influenced of temperature on consistency could be accounted for by the equation, In (n) = K(1/T) + const. this relationship indicated that consistency of tested sample increased as temperature decreased. The consistency of waxy rice, rice with malt and formula A were less affected by the temperature change. 3) Infant foods with malt(formula A ) ad with waxy rice maintained better freeze-thaw stability in terms of consistency and starch aggregation indicating that this infant food could be stored for a long term in the freezer section of the home refrigeratory without adverse effect on the product quality. 4) From the above experiments, it would necessarily follow that infant food can be easily made at home the food-stuffs generally available around us, and that the easiest and safest way to store them lies in making them into semisolid state, and in keeping them in frozen state.