• Elastomers and Composites
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• 제34권5호
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• pp.414-422
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• 1999

방수재로 사용하는 EVA 에멀젼 수지에 라텍스 형태의 에폭시 수지, 우레탄 수지 SBR 수지를 전체 혼합물 중에 $0{\sim}50%$ 혼합하여 점성 및 경도 특성을 실험하였다. 시멘트 혼합물의 작업 가능한 한계점도는 20,000 cps이며 가사시간은 30분 이상으로 나타났다. 유색안료를 많이 혼합할수록 높은 점도를 나타내었고 시간경과에 따른 점도 상승폭도 컸다. SBR을 혼합하였을 때에는 경도가 크게 증가하였으나 에폭시 라텍스나 우레탄 라텍스를 혼합하였을 때에는 경도가 크게 증가하지 않았다. 시멘트 함량 30% 이상에서 경도가 크게 증가하였고 $50{\sim}60%$에서는 H이상의 높은 경도를 나타내었다. 고 충전시에는 라텍스의 융착보다는 시멘트 입자의 응집 및 응결에 의하여 경도가 높아졌다.

• 동아시아식생활학회지
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• 제14권2호
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• pp.145-155
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• 2004

From the cooking data, Japanese rice showed higher water uptake but lower expansion volume, pH and iodine blue value than those of Korean rice. Japanese rice had higher maximum viscosity, breakdown viscosity and pasting temperature but lower final viscosity and setback viscosity than those of Korean rice by RVA analysis. Japanese rice had higher LC (low compression) hardness, U stickiness and HC (high compression) stickiness, LC balance and HC balance, but had lower HC hardness and thickness in the tensipresser data. Also Japanese rice had higher stickiness and balance, and lower hardness from the texturometer analysis. Japanese rice showed higher a cooked taste score than that of the Satake cooked taste machine. The various mean values of Japanese rice after cooking showed better cooking characteristics than the Korean rice. These results might be caused because Japanese rice had a little lower amylose and protein content, but higher tat acidity content.

• 한국소음진동공학회논문집
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• 제19권9호
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• pp.967-972
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• 2009

To investigate the vibration characteristics of compact disc player(CDP) due to excited vibration and disturbances, it is necessary to consider the transmissibility of the CDP. The disturbances as well as the temperature in the vehicle are the one of the important factors when CDP is designed. In this study, the effect on the temperature of the oil damper, which is applied to anti-vibration system of the CDP, was investigated. When the temperature was changed from $-30^{\circ}C$ to $90^{\circ}C$ and the properties of the oil damper (hardness of rubber, viscosity of oil) were changed, the transmissibility was measured. When the damper rubber has the large hardness, the difference of the transmissibility and natural frequency due to temperature showed the remarkable change as compared with the those of damper viscosity.

• 한국분말재료학회지
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• 제26권3호
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• pp.201-207
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• 2019

Tungsten heavy alloys (W-Ni-Fe) play an important role in various industries because of their excellent mechanical properties, such as the excellent hardness of tungsten, low thermal expansion, corrosion resistance of nickel, and ductility of iron. In tungsten heavy alloys, tungsten nanoparticles allow the relatively low-temperature molding of high-melting-point tungsten and can improve densification. In this study, to improve the densification of tungsten heavy alloy, nanoparticles are manufactured by ultrasonic milling of metal oxide. The physical properties of the metal oxide and the solvent viscosity are selected as the main parameters. When the density is low and the Mohs hardness is high, the particle size distribution is relatively high. When the density is high and the Mohs hardness is low, the particle size distribution is relatively low. Additionally, the average particle size tends to decrease with increasing viscosity. Metal oxides prepared by ultrasonic milling in high-viscosity solvent show an average particle size of less than 300 nm based on the dynamic light scattering and scanning electron microscopy analysis. The effects of the physical properties of the metal oxide and the solvent viscosity on the pulverization are analyzed experimentally.

• 한국식품과학회지
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• 제20권4호
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• pp.483-487
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• 1988

김치의 제조과정을 절임과 숙성 과정으로 구분하여 각과정중 배추조직 내의 소금 침투속도, 점도 및 텍스쳐등 물리적 품질의 변화를 측정하였다. 배추의 절임은 일정한 크기로 절단한 배추를 $4-35^{\circ}C$의 온도 범위에서 5-15%의 소금물에 침지시켰으며 김치의 발효는 절인 배추를 $4-35^{\circ}C$에서 발효시켰다. 절임시의 배추 내부에의 소금침투 속도는 절임 초기에 빠른 침투가 있다가 완만하여지는 현상으로서 온도와 소금농도가 높아질수록 소금의 침투 속도도 증가하였다. 그러나 침투속도의 증가율은 온도나 소금농도가 증가하면서 각각의 영향이 줄어들었다. 비교 점도로 표시한 점도는 절임시의 소금 용액에는 별 변화가 없었으나 발효 과정중 생성된 김치액은 약간씩 지속적으로 증가함을 보여 주었다. 한편 배추줄기 부분의 텍스쳐는 절임 초기에 현저히 감소하였다가 완만한 감소를 보여주었으며, 발효과정에 의하여는 발효 중반기까지 감소하는 경향이었다가 김치가 pH 4.2 이하로 시어지면서 견고성이 다시 증가하였다. 또한 힘-시간의 곡선에서 절임배추는 두개의 항복응력을 보였으나 김치의 pH가 낮아지면서 두번째의 항복응력이 없어지는 현상을 보여 김치 조직의 특이성을 보여 주었다.

• 생명과학회지
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• 제7권4호
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• pp.342-346
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• 1997

This experiment was carried out to clarify the effects of gibberellin(GA) aplication and bagging on repeening and quality in 'Delaware' grape berries. Treatments are 4 plots(2X2 factorial experiment); GA, GA+bagging, bagging and control. The clusters were dipped twice in 100 ppm GA with GA treatment : 10 days before and after the full bloom. The results obtained as follows: 1. GA treatment made the seedless grape berry reduced in the fresh weight but it hastened the ripening period about 2 weeks. 2. Total soluble solid(TSS), viscosity and pH value of berry juice increased with maturation. The concentration of TSS and viscosity were higher in GA treatment plot than GA non-treatment. 3. Berry-hardness, titratable acidity and alcohol inslouble solid(AIS) decreased with maturation. Expically berry-hardness and AIS decreased more greatly in GA non-treatment than GA treatment. 4. The concentration of anthocyanin increased with ripening but pectic substance didn't fluctuate nearly. These of anthocyanin and pectin were higher in GA non-treatment plot than GA treatment. 5. By analysis of factorial experiment GA treatment was highly significant with the $^{o}$Brix/Acidity ratio, juice viscosity and AIS, but high negatively, significant with berry-hardness and berry fresh weight. And it was significant with T S S and negatively, titratable acidity. Bagging was significant with $^{o}$Brix/Acidity ratio and AIS content, but negatively, titratable acidity. 6. Qualitative characters were high correlated with the $^{o}$Brix/Acidity ratio in simple correlation but direct effect by the path-coefficient analysis didn't coincide with simple correlation. The direct effect of pH was large and juice viscosity, the next. And that of berry-hardness was negligible but, AIS, small negatively.

• Advances in materials Research
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• 제13권2호
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• pp.129-140
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• 2024

This study evaluates the ratio of Toluene di-isocyanate (TDI) functional group isocyanate (NCO) to the binder functional hydroxyl group (OH) in HTPB/AP/Al-based propellants on their mechanical properties, flow rate, and viscosity to determine the limitations of NCO/OH in the composition of solid propellants. The propellants consisted of hydroxyl-terminated polybutadiene (HTPB) polyurethane (PU), aluminum (Al) and tri-modal ammonium perchlorate (AP). The tri-modal AP consisted of 30% of coarse AP, 30% of medium AP, and 8% of fine AP. The ratio of NCO/OH varies from 0.73 to 0.85, with two binder percentages of 10.5% and 12%. An increase in NCO/OH ratio with 10.5% binder provided 20%, 95%, and 8 to 9% increments in UTS, modulus, and hardness, respectively. However, the propellant elongation, density, and flow rate decreased by 170%, 0.2%, and 11-12%, respectively. Viscosity increased 20% based on initial hour reading. The 12% binder provides 27%, 47%, and 5~6% an increment of UTS, modulus and hardness respectively. However, the propellant elongation, density, and flow rate decreased by 47%, 0.17% and 27%, respectively. The viscosity increased 30% based on initial hour reading. This study suggests the NCO/OH value of 0.77 and 10.5~11% binder content in propellant based on the mechanical properties, flow rate, and viscosity for better processing and pot life.

• 한국식품영양학회지
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• 제20권4호
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• pp.427-432
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• 2007

The texture and descriptive sensory characteristics of a Korean rice cake(Karedduk) with added emulsifier were investigated after 2 and 24 hrs of storage at $5^{\circ}C$. The emulsifier, SP, was added at 0, 0.1, 0.5 and 1% levels to the dry rice flour. In the amylogram, the peak viscosity(P), hot paste viscosity(H) and cold paste viscosity(C) of the rice flour with added emulsifier were higher than those of the control. The texture property analysis by a Texture Analyzer revealed that the springiness, cohesiveness and adhesiveness of the Korean rice cake(Karedduk) with added emulsifier were similar to those of the control, while chewiness, gumminess and hardness were lower compared to the control. Also, the hardness by sensory characteristics was significantly different as compared to the control. Lastly, adding emulsifier to the Korean rice cake(Karedduk) was effective at retarding retrogradation.

• 한국인쇄학회지
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• 제20권2호
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• pp.7-18
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• 2002

The emulsification of lithographic printing inks are very important to determine printing quality. In this study, we measured the variation of water pickup according to the hardness of water in dampening solution. In order to observe the rheorogical properties of the emulsified inks, we measured the viscosity, the elastic return, the thixotropy area and yield stress value of the emulsified inks. In this paper, we found that the water pickup of the ink increase the hardness of water with the amount of dampening solution. Also, The viscosity, the yield stress value and the thixotropy area were increase by the water pickup of the ink.

• Nutrition Research and Practice
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• 제18권2호
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• pp.223-238
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• 2024

BACKGROUND/OBJECTIVES: The purpose of this study was to establish a fruit-cooking method suitable for older adults with masticatory dysfunction. MATERIALS/METHODS: Five types of fruits were selected to make fruit jelly and puree: apple, sweet persimmon, mandarin, Korean melon, and watermelon. Recipes were selected based on the Korean Industrial Standard (KS) for senior-friendly foods (KS H 4897), which classifies foods into 3 levels (L1-L3) based on their hardness and viscosity. RESULTS: In South Korea, senior-friendly foods are classified into 3 stages based on their hardness. Stage 1 is for foods that are able to eat with teeth (hardness greater than 50,000 N and less than 500,000 N), Stage 2 is for foods that are able to eat with gums (hardness greater than 20,000 N and less than 50,000 N), and Stage 3 is for foods that are able to eat with the tongue (hardness less than 20,000 N). As a result of measuring the hardness by varying the shape of the fruit, it was found that nearly all fruits could be eaten fresh by chewing with the teeth (L1) but did not meet the KS for mastication using the gums (L2) or tongue (L3), so the cooking method was selected as fruit jelly and fruit puree. Only sweet persimmon, which had a hardness of 61,624-496,393 N, was not suitable for consumption in fresh fruit, unprocessed form. Based on their hardness measurements, fruit jellies (27,869 to 36,343 N) and fruit purees (315 to 1,156 N) met the L2 and L3 requirements, respectively. The viscosity results of all fruit purees met the L3 requirement. CONCLUSION: These results offer a simple cooking method to prepare texture-modified fruits suitable for safe consumption by older adults living with masticatory difficulties in general households and nursing facilities.