• The Korean Journal of Food And Nutrition
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• v.12 no.5
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• pp.484-489
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• 1999

Rosting conditions for improvement of viscosity and sensory properties of sea tangle extracts were investigated. The supernatant % solid yield and crude protein yield were increased by increasing of roasting temperature and times. The highest contents of algin was obtained in roasting temperature of 175$^{\circ}C$ ash contents were increased by roasting temperature increasing. Viscosities of sea tangle extract were significantly decreased by increasing of roasting temperature and time upto 175$^{\circ}C$ and 10 mins more than further roasting conditions. The pH of sea tangle extracts slightly decreased from 5.94 to 5.83 in the roasting of 15$0^{\circ}C$ however at temperature more than 175$^{\circ}C$ its pH was increased by increasing of temperature and time. According to increase of roasting temperature and time Lightness (L value) were significantly decreased and redness (a value) and yellowness (b value) reached the highest value in the roasting of 20$0^{\circ}C$ 15 min. or 175$^{\circ}C$ 30 min and after that its value were decreased. The odor characteristics showed that sea tangle extract prepared by roasting of 175$^{\circ}C$ 10mins was slightly reduced in intensity of savory and seaweed taste but significantly low in intensity of nauseous taste and high in intensity of roasted taste and accetability. Overall data suggested 175$^{\circ}C$ 10min was the most effective roasting conditions for improvement of viscosity and sensory properties of sea tangle extract.

• Tribology and Lubricants
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• v.21 no.4
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• pp.159-164
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• 2005

An experimental study was conducted to evaluate characteristic variation of diluted engine oils in which contains diesel fuels and its tribological effects on engine components. In this study, diluted engine oils with $10\%,\;15\%,\;and\;20\%$ of initial fuel content rate have been used for measuring the viscosity reduction rate, blow-by gas increment rate, main gallery pressure reduction rate, and fuel content rate in engine oils. These parameters are strongly related to the tribological characteristics of key engine components. The kinematic viscosity of engine oils in which is contained by diesel fuels from $10\%\;to\;20\%$ in oils is decreasing to approximately $54\%$ of initial diluted fuel-oil volume ratios. The experimental results show that the distillated engine oil decrease the viscosity of engine oil and its oil film stiffness, and increase the wear rate of rubbing parts of engine components. Thus we recommend that the containing volume rate of fuels in engine oils should be restricted to $3\~4\%$ for a sophisticated Diesel engine and $5\~7\%$ for a standard one.

• Korean Journal of Food Science and Technology
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• v.9 no.3
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• pp.194-198
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• 1977

A seaweed Ecklonia cava from Jeju island was irradiated with $0.1{\sim}6\;Mrad$ of gamma-rays and the yield and viscosity characteristics of alginates from it were examined. Irradiation below 1 Mrad dose brought about a 70% increase in the yield while higher doses caused slight decreases. Viscosity behavior of alginates below 0.5 Mrad dose was not altered while the viscosity decreased markedly above 1 Mrad dose, likely due to the depolymerization.

• Journal of Sensor Science and Technology
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• v.13 no.6
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• pp.473-478
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• 2004

This study focused on the charateristic of magnetic fluids, the viscosity deviation of magnetic fluids due to temperature changes, and fabrication of a 'purely' liquid type microvalve. The viscosity of magnetic fluids decreases sharply during increasing of temperature. The viscosity of magnetic fluids is rated 1,000 cP at the room temperature and 25 cP when the temperature reaches $100^{\circ}C$. Briefly, it is remarkable that the fluid flow can be controlled by the temperature and this characteristic can be adopted to the microfluidics as a microvalve. The fabrication of a liquid type microvalve is more easy than solid state microvalves and which can increase an efficiency of the controlability with respect to the thermo-pneumatic micropump which is studied broadly for many years. When the magnetic fluid used as a sealant for high level sealing, the pressure leakage is less than solid state microvalve. The experimental results show that the pressure drop in microchannel, filled with the magnetic fluid, is significant in the temperature range of $20^{\circ}C{\sim}50^{\circ}C$ and this result explains why the use of magnetic fluids is possible as a microvalve searcher uses this characteristics. Well known thermo-pnumatic.

• Food Science and Preservation
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• v.24 no.4
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• pp.491-496
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• 2017

Paddy rice is typically stored during postharvest until rice grain is processed into brown rice and milled rice by hulling and milling procedure, respectively. Recently, instead of storing paddy rice, storage of brown rice has been in the spotlight because it is more convenient and economically feasible. Different brown rice cultivars with varying amylose contents including waxy rice, medium-waxy rice, and non-glutinous rice were stored in room temperature storage for four months, and the changes in grain qualities of brown rice were evaluated. Amylose content significantly affected pasting properties in which rice cultivar with higher amylose content showed longer pasting time and higher peak viscosity. Storage also affected pasting viscosities, showing an increase in peak viscosity, but a decrease in breakdown viscosity. The changes in pasting viscosity during storage could be an important starch property for aged brown rice utilization. Waxy brown rice showed the weakest aging property in terms of free fatty acids (FFA) accumulation, whereas non-glutinous rice was more substantial grain quality against aging. The FFA values of two months storage were not significantly different from the initial FFA contents, suggesting that brown rice stored in room temperature for two months could be feasible for direct consumption of brown rice.

• Bulletin of the Korean Chemical Society
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• v.30 no.1
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• pp.177-182
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• 2009

We present the geminate rebinding kinetics measurements of CO to 2-methylimidazole (2-MeIm) bound ferrous protoporphyrin- IX (FePPIX) in alkaline glycerol/water mixtures at 293 K after photolysis. The kinetics was probed by monitoring the CO stretching mode using femtosecond vibrational spectroscopy. When 2-MeIm is used in excess, heme dimers that typically form in low viscosity solutions disappear as the viscosity of the solvent increases. Heme aggregates formed in low viscosity solutions turn monomeric as more 2-MeIm is added, suggesting that 6-coordinated heme, including a strong proximal histidine tends to be in the monomeric form. The vibrational band of CO in the 2-MeIM-FePPIX-CO is well described by a single Gaussian function centered at 1958 $cm^-1$ and 28 $cm^-1$ full width at half maximum. The efficiency and rate of the geminate rebinding of CO to the heme increase with viscosity of the solvent, suggesting that retention of the dissociated CO near the heme, for a longer period by the viscous solvent media, accelerates rebinding.

• Bulletin of the Korean Chemical Society
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• v.24 no.11
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• pp.1590-1598
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• 2003

In this paper we have presented the results for viscosity and self-diffusion constants of model systems for four liquid n-alkanes ($C_{12}, C_{20}, C_{32}, and C_{44}$) in a canonical ensemble at several temperatures using molecular dynamics (MD) simulations. The small chains of these n-alkanes are clearly $<{R_{ee}}^2>/6<{R_g}^2>>1$, which leads to the conclusion that the liquid n-alkanes over the whole temperatures considered are far away from the Rouse regime. Calculated viscosity ${\eta}$ and self-diffusion constants D are comparable with experimental results and the temperature dependence of both ${\eta}$ and D is suitably described by the Arrhenius plot. The behavior of both activation energies, $E_{\eta}$ and $E_D$, with increasing chain length indicates that the activation energies approach asymptotic values as n increases to the higher value, which is experimentally observed. Two calculated monomeric friction constants ${\zeta}$ and ${\zeta}_D$ give a correct qualitative trend: decrease with increasing temperature and increase with increasing chain length n. Comparison of the time auto-correlation functions of the end-to-end vector calculated from the Rouse model for n-dodecane ($C_{12}$) at 273 K and for n-tetratetracontane ($C_{44}$) at 473 K with those extracted directly from our MD simulations confirms that the short chain n-alkanes considered in this study are far away from the Rouse regime.

• Journal of Korea Technical Association of The Pulp and Paper Industry
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• v.29 no.3
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• pp.17-25
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• 1997

Natural water-soluble polymers such as starch, casein and carboxy methyl cellulose(CMC) have been limited in their uses. However, the proper water retention of coating colors can not be obtained without addition of these polymers. Furthermore, the coating runnability and the physical properties of coated paper were not also satisfied. Therefore, the objective of this study was to synthesize the water retention and flow modifiers which can improve the water retention and flow properties of coating colors. We have measured physical properties of flow modifiers and coating colors which included flow modifiers. The viscosity of flow modifiers was very low at acid pH, and rapidly increased at about pH 7, and gradually reached to equilibrium at alkali pH. Such an increase comes from the molecular weight of flow modifiers and the amount of acrylic and methacrylic acids. The viscosity of coating color containing the flow modifiers was lower than that containing CMC. However, both of them had little difference in water retention. The water-phase viscosity of synthetic modifier containing coating color was either higher or similar compared to that of CMC containing coating color. The high shear viscosity of coating colors was low. Therefore, it can be concluded that the synthetic flow modifiers are very useful for improvement of flow properties and water retentions.

• Journal of the Korean Wood Science and Technology
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• v.18 no.2
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• pp.25-35
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• 1990

To investigate the effects of swelling treatment by ammonia on characteristics of carboxymethy1cellulose(CMC) and CMC solution, the domestic kraft pulp pretreated with 5%, 10%, 15% and 20% $NH_4OH$ solution, was carboxymethylated by the standard method, and then the CMC prepared was tested. The physical properties of CMC and CMC solution, such as degree of substitution, transparency. viscosity, weight increase and solubility, were measured, and the comparison with commercial domestic CMC used as a food additive was done. The results obtained were as follows; 1. In CMC manufactured by standard solvent method, hardwood bleached kraft pulp(LBKP) was more substituted than safwood bleached kraft pulp(NBKP), and viscosity of NBKP was higher than that of LBKP. 2. When ammonia swelling treatment was done, degree of substitution gradually decreased with increasing concentration of $NH_4OH$, and degree of substitution of LBKP decreased with a larger range than that of NBKP. 3. When ammonia swelling treatment was done. transparency of CMC solution from LBKP was hardly effected, but in case of NBKP gradually increased with increasing concentration of $NH_4OH$. 4. When ammonia swelling treatment was done, viscosity of CMC solution was higher than that of CMC solution without ammonia swelling treatment. Especially, CMC of high viscosity could be manufactured in 5%, 10% concentration levels of $NH_4OH$. 5. In CMC manufactured from domestic NBKP, CMC at the range of 0.40 to 0.50 in DS was dispersed easily and quickly dissolved, and CMC at more than 0.50 in DS was dispersed slowly in water solution. 6. In comparison with commercial domestic CMC used as a food additive, CMC manufactured from domestic NBKP was higher in DS, and was lower in viscosity and transparency.

• Korean journal of food and cookery science
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• v.24 no.6
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• pp.882-890
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• 2008

The present study investigated the influence of different volumes of red hot pepper juice on the quality characteristics of fresh Pasta noodle. Supplementation with 0% (control), 2.5%, 5%, 7.5%, or 10% red hot pepper juice produced similar gelatinization characteristics of peak viscosity, temperature at peak viscosity, hot paste viscosity and numerical value of breakdown. However, increasing concentrations of red hot pepper juice produced progressively and significantly low cold paste viscosity and setback. The chromaticity of wet and cooked noodles was significantly lower in L value and significantly higher in +a and +b values with increasing volumes of red hot pepper juice. The texture of fresh noodles displayed no significant differences in hardness, adhesiveness and chewiness. The springiness and cohesiveness were lower and higher with the increase of added red hot pepper juice, respectively, but the differences just attained significance. For cooked noodles, adhesiveness, springiness, cohesiveness and chewiness tended to be higher with increasing volumes of red hot pepper juice, but again the differences just attained significance. Cooking characteristics of weight, volume, moisture absorptive power and turbidity decreased with increasing volumes of red hot pepper juice. Sensory characteristics of acceptability including appearance, color, flavor, taste, texture and overall-acceptability improved with increasing red hot pepper juice volume, in particular with 5% and 7.5%. Amylograph characteristics for initial paste temperature positively correlated with the texture characteristics for chewiness (p<0.05). Negatively correlated amylograph parameters included texture for springiness with for peak viscosity (p<0.01), texture for adhesiveness with hot paste viscosity (p<0.01) and breakdown with texture for adhesiveness, cohesiveness and chewiness (p<0.05).