• Journal of Ginseng Research
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• v.8 no.2
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• pp.135-152
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• 1984

Solubility and degree of swelling of the starch were about 15% and 30%, respectively when the starch in agueous solution was heated at 90$^{\circ}C$ for 30minutes. The starch showed no singnificant differences in the degree of swelling and soblubility with a growing period of ginseng. The starch was begun gelatinize at 50-55$^{\circ}C$ and completed at 65-70$^{\circ}C$ by the amy tical methods of X-ray diffraction, disappearance of crystalinity. Brabender angly lographic analysis and amylase digestion test. The maximum and minimum peak viscosities of 10% starch solution were 5.500 B.U and 1960 B.U, respectively. The starch showed no significant differences in pasting temperature, maximum and minimum viscosities on amylogram with a growing period of ginseng. The intrinsic viscosities of the starch and amylose were 0.54 and 1.5-1.9, respectively.

• Macromolecular Research
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• v.8 no.2
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• pp.73-79
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• 2000

The influence of mastication of natural rubber (NR) on properties of carbon black-filled NR compounds was studied. Variations of viscosities of the masticated NR and the carbon black-filled NR compound by heating were also investigated. The viscosities of the compounds decreased by increasing the mastication time of the raw rubber. The viscosities of the masticated NR and the compounds increased by increasing the heating time. This was explained by the combination reaction between functional groups in the rubber. The viscosity increment of the masticated rubber and the compounds by heating became larger with increased mastication time. Cure rate of the compound became faster by increasing the mastication time. Modulus of the vulcanizate made of the rubber masticated for a long time was higher than that of the vulcanizate made of the rubber masticated for a short time while elongation at break of the former was shorter than that of the latter. This was explained by the content of bound rubber and chain length of the rubber molecules.

• Journal of the Korean Chemical Society
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• v.15 no.4
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• pp.171-175
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• 1971

Significant structure theory has been applied to the viscosities of supercooled liquids with success. In the supercooled region, the effect of free volume decrease is so significant that the thermal effects on the solid-like volume must be considered properly. In addition, the two state theories proposed by Jhon and Eyring for water and Litovitz et al. for boron trioxide have been successfully applied to the structure change in the liquid state. Considered liquids are benzene, carbon tetrachloride, p-xylene, water and boron trioxide.

• Journal of the Korean Chemical Society
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• v.15 no.3
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• pp.159-163
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• 1971

The relative viscosities ${\eta}_r$ of a series of homologous tetraalkylammonium chlorides $Me_4NCl,\;Et_4NCl,\;Pr_4NCl\;and\;Bu_4NCl$ in a series of isopropanol-water mixtures have been determined at $30^{\circ}C$ using Ubbelohde-type viscometers. The viscosity data have been interpreted in terms of viscosity A-and B-coefficients calculated from the Jones-Dole equation, ${\eta}_r=1+AC^{1/2}+BC$. The results indicate that the structure-breaking effect of chloride ion is maximum at 0.l~0.15 mole fraction isopropanol, while the size effect(Einstein effect) of the larger $R_4N^+$ ions is maximum at 0.2~0.25 mole fraction. The results also indicate that in aqueous and water-rich solutions the larger $R_4N^+$ ions (e.g. $Pr_4N+, Bu_4N^+$) appear to be excellent structure-formers and that the viscosities of solutions is not strongly affected by the electrostriction effect of chloride ion.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.38 no.4
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• pp.226-231
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• 2005

To investigate the physical properties of sea tangle (Laminaria japonica) alginates, extracted by the Mexican process, the effects of extracting time and drying methods on intrinsic viscosities, MWs and DPs of alginates were examined. The MWs of alginates before and after dialysis decreased with increase of extracting time. The MW s before dialysis were lower than those after dialysis. The ash contents before dialysis decreased with increase of extracting time. After dialysis the ash contents of the alginates showed 10.4-10.9% of those, which were little affected by extracting time. In the ash composition after dialysis, the sodium content was 4.4 g/100 g, $90\%$ of total ash content. The ash contents, the intrinsic viscosities, the average molecular weight and the DPs of the alginates dried by AD before dialysis were higher than those by VF. The ash and uronic acid contents of alginates after dialysis showed $10.6-10.9\%\;and\l88.1-88.9\%$, respectively. But the intrinsic viscosities, the MWs and DPs of the alginates after dialysis gradually decreased by following dry methods. The decreased order was ADAD, ADVF, VFAD, VFVF. The coefficient of determination between MWs and DPs in the alginates having more than 300 kDa was 0.999.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.44 no.1
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• pp.64-69
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• 1999

Gelatinization characteristics of 111 glutinous rice varieties were evaluated by Rapid Visco Analyzer. Gelatinization viscosity of glutinous rice tested varied with ecotypes or varietal groups: indica, japonica, and Tongil type. Indica rice showed the highest average value of initial pasting temperature. The average values for peak, hot, and cool viscosities were highest in Tongil-type rice, and lowest in japonica rice. Japonica showed the lowest breakdown and consistency, but the highest setback value. Indica was lower in alkali digestion value (ADV), and shorter in gel length after gelatinization thanjaponica and Tongil-type. Glutinous rices tested could be divided into six groups by cluster analysis based on their gelatinization characteristics. Group I-A was mostly early maturing japonica varieties while I-B was mostly indica and Tongil-type rices. Groups II-A and II-B were consisted of very early maturingjaponica, and III-A and III-B included medium or medium late maturingjaponica varieties. Group III-A showed the lowest average values of peak, hot, cool, and consistency viscosities, and also in breakdown and setback ratios. Group I-B revealed the highest values in peak, hot, cool, breakdown, and consistency viscosities. ADV was low in groups I-A, I-B, and II-B, and gel consistency was not different among the six varietal groups. Principal component analysis using seven traits related with gelatinization produced four effective components, and the first and second components were highly correlated with all the gelatinization characters evaluated.

• Proceedings of the Korean Fiber Society Conference
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• 1991.06b
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• pp.81-82
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• 1991

• Journal of Mechanical Science and Technology
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• v.18 no.9
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• pp.1661-1667
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• 2004

An experimental study is performed on atomization characteristics and stable operating conditions for the injection of high viscous waste vegetable oil using an effervescent atomizer with 2 aerator tubes. Consideration is given to the effects of ALR and liquid viscosity on the velocity and mean diameter of the injected droplet. It is found that (i) as ALR increases, the axial velocity of the droplet is increased, while half-velocity width and SMD are decreased regardless of the change in liquid viscosities, (ii) the rate of fine drop distribution occupied in the total spray field is increased with an increase in ALR, and (iii) the effect of viscosity on the atomization characteristics is minor. Consequently, it is expected that the effervescent atomizer will exhibit an excellent atomization performance at the high ALR condition, regardless of liquid viscosities.

• The Korean Journal of Food And Nutrition
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• v.12 no.2
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• pp.204-208
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• 1999

In order to obtain data for use of algin in drink making process solution properties of algin have been investigated at various condition of algin concentration temperature pH and various food additives. At same revolution velosity viscosities of algin were increased as algin concentration raised. Algin solution showed dilatnat type flow in concentration of 0.25% to 0.4% but pseudoplastic type flow in above 0.5% showed dilatant type flow in concentration of 0.25% to 0.4% but pseudoplastic type folw in above 0.5% A maximum viscosity of algin was observed at pH 5.5 and its viscosities were also decreased as the tem-perature increased and heating at 8$0^{\circ}C$ above. Organic acids affected on the viscosity of algin with pH dependently and gel formed in pH below 3.0 Sweetners have no effect to the viscosity of algin. How-ever addition of NaCl and KCL upto 1.0% decreased a little its viscosity and CACl2 MgCl2 and FeCl3 increased the viscosity of algin Glutamic acid decreased the viscosity of algin.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2004.11a
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• pp.117-122
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• 2004

In order to improve the fuel economy by design change of automatic transmission, various technologies such as increased shift stages, slip control of lock-up clutch and compact and low-weight design have been developed. And also many OEMs have developed their own ATFs as a part of these automatic transmissions. In this study. to investigate the effects of ATF characteristics on fuel economy, we got the worldwide OEM ATFs and made some reference fluids. And physical properties, frictional characteristics and fuel economy using dynamometer test for these fluids were evaluated. From the investigation, it was found that viscosities of ATFs are correlated with fuel economy in dynamometer test and reducing the viscosities made it possible to obtain fuel economy.