• Journal of the Korean Recycled Construction Resources Institute
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• v.2 no.3
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• pp.188-195
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• 2014

This paper was evaluated the rheology properties according to each step of paste, mortar and HPFRCC as a part of the basic study to development of sprayed high performance fiber reinforced cementitious composites(HPFRCC) for protection and blast resistant. Rheology test results in step of paste, in case of GGBFs and FA, it showed that the plastic viscosity and yield stress reduced gradually according to the increase of mixing rate, and in case of SF, the plastic viscosity and yield stress increased radically starting from the mixing rate of 10%. Rheology test results in step of mortar, type of aggregates, it showed that particle shape and grading of aggregate is influence on plastic viscosity and yield stress, and change of volume ratio is influence on plastic viscosity than yield stress. Fluidity and rheology test results in step of HPFRCC, if after a fiber mixed, it showed that viscosity agent is more effective to improve the fluidity and fiber dispersion than superplasticizer.

• KOREAN JOURNAL OF CROP SCIENCE
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• v.50 no.3
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• pp.186-190
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• 2005

This experiment was conducted to collect the basic information on the varietal diversity in amylogram properties of 3 different rice sub-species under tropical conditions in IRRI 2001 wet season based upon correlation and principal component analysis. The peak viscosity and breakdown property of Tongil type, i.e.; temperate Indica species showed higher similarity with Japonica type species rather than typical Indica and tropical japonica types. The amylogram properties such as final viscosity, pasting consistency and setback of Tongil type varieties were lower than those of typical Indica and tropical japonica types. The peak viscosity showed positive correlation with trough, while the breakdown showed negative correlation with setback in all tested 3 rice subspecies. The first principal component was applicable to increase the gelatinization temperature, final viscosity, pasting consistency and setback, and applicable to decrease the peak viscosity and breakdown. Varietal classification by the principal component score of each pedigree could be applied to the interpretation of the community by the scatter diagram for the amylogram properties to the different sub-species of rice at IRRI conditions.

• Journal of the Korean Society of Clothing and Textiles
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• v.38 no.3
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• pp.372-385
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• 2014

Lignin is an abundant natural polymer in the biosphere and second only to cellulose; however, it is under-utilized and considered a waste. In this study, lignin was fabricated into nanofibers via electrospinning. The critical parameters that affected the electrospinnability and morphology of the resulting fibers were examined with the aim to utilize lignin as a resource for a new textile material. Poly(vinyl alcohol) (PVA) was added as a carrier polymer to facilitate the fiber formation of lignin, and the electrospun fibers were deposited on polyester (PET) nonwoven substrate. Eleven lignin/PVA hybrid solutions with a different lignin to PVA mass ratio were prepared and then electrospun to find an optimum concentration. Lignin nano-fibers were electrospun under a variety of conditions such as various feed rates, needle gauges, electric voltage, and tip-to-collector distances in order to find an optimum spinning condition. We found that the optimum concentration for electrospinning was a 5wt% PVA precursor solution upon the addition of lignin with the mass ratio of PVA:lignin=1:5.6. The viscosity of the lignin/PVA hybrid solution was determined as an important parameter that affected the electrospinning process; in addition, the interrelation between the viscosity of hybrid solution and the electrospinnability was examined. The solution viscosity increased with lignin loading, but exhibited a shear thinning behavior beyond a certain concentration that resulted in needle clogging. A steep increase in viscosity was also noted when the electrospun system started to form fibers. Consequently, the viscosity range to produce bead-free lignin nanofibers was revealed. The energy dispersive X-ray analysis confirmed that lignin remained after being transformed into nanofibers. The results indicate the possibility of developing a new fiber material that utilizes biomass with resulting fibers that can be applied to various applications such as filtration to wound dressing.

• Korean Journal of Food Science and Technology
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• v.16 no.4
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• pp.423-428
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• 1984

Changes in viscosity of soymilk were evaluated as affected by solid concentration, temperature, pH and sugar addition. Soybeans were soaked, ground with boiling water, and filtered followed by boiling for 30 min for soymilk preparation. It was found that viscosity increased exponentially as solid concentration increased while the raise of temperature caused exponential decrease in it. A minimum viscosity was ovserved at pH 6.5 in the range of pH 5.0-8.0. The effects of solid concentration and pH on viscosity were reduced as the measuring temperature increased. Addition of sucrose up to 9% showed little effect on viscosity with showing a tendency of increase.

• Journal of the Korea Concrete Institute
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• v.14 no.3
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• pp.275-282
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• 2002

High fluidity concrete needs high dosage of superplasticizer to acquire sufficient fluidity and high contents of fine powder and viscosity agents to prevent segregation. But it requires high manufacturing cost and has difficult in quality control. Therefore, in this paper, determination of optimal mixture proportion of segregation type superplasticizer for high fluidity concrete and manufacturing high fluidity concrete by applying developed segregation reducing type superplasticizer are discussed using flowing concrete method. According to test results, as dosage of superplasticizer increases, it shows that fluidity and bleeding increase, while air contents and ratio of segregation resistance decrease. It also shows that adding viscosity agent into it reduce bleeding and improve segregation resistance. Dosage of AE agent into it containing viscosity agent recovers loss of air contents during flowing procedure. Combination of proper contents of superplasticizer, viscosity agent and AE agent make possible to develope segregation reducing type superplasticizer Compressive strength of high fluidity concrete applying flowing method with it is higher than that of base concrete. No differences of compressive strength between compacting methods are found.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.42 no.2
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• pp.127-133
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• 2016

In this study, water-in-oil (W/O) nanoemulsions of water/Span 80-Nikkol BL 25/oil system were prepared by the PIC method at elevated temperature. This method allows the formation of finely dispersed W/O nanoemulsions with low viscosity in this system. However, macroemulsions rather than nanoemulsions were prepared by PIC method at room temperature. As a result of the significant change of interfacial tension with temperature, the emulsion droplet size decreases from $2{\mu}m$ to 100 nm with the increase in temperature from $30^{\circ}C$ to $80^{\circ}C$. The droplet size of nanoemulsions prepared at $80^{\circ}C$ was in the range of 50 ~ 200 nm and the internal phase content could reach as high as 15 wt%. The most stable nanoemulsion was formed in the vicinity of 7.0 of optimum HLB of the emulsifier mixture. The obtained nanoemulsions were stable without obvious change in droplet size in one month. This study provides valuable information for optimizing the formation of W/O nanoemulsions with low viscosity. These results suggest that W/O nanoemulsions of low viscosity could be useful for cosmetics with soft feeling.

• Tribology and Lubricants
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• v.39 no.3
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• pp.87-93
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• 2023

Nanofluids are dispersions of particles smaller than 100 nm (nanoparticles) in base fluids. They exhibit high thermal conductivity and are mainly applied in cooling applications. Nanolubricants use nanoparticles in base oils as lubricant additives, and have recently started gathering increased attention owing to their potential to improve the tribological and thermal performances of various machinery. Nanolubricants reduce friction and wear, mainly by the action of nanoparticles; however, only a few studies have considered the rheological properties of lubricants. In this study, we adopt a parallel slider bearing model that does not generate geometrical wedge effects, and conduct thermohydrodynamic (THD) analyses to evaluate the effect of higher thermal conductivity and viscosity, which are the main rheological properties of nanolubricants, on the lubrication performances. We use a commercial computational fluid dynamics code, FLUENT, to numerically analyze the continuity, Navier-Stokes, energy equations with temperature-viscosity-density relations, and thermal conductivity and viscosity models of the nanolubricant. The results show the temperature and pressure distributions, load-carrying capacity (LCC), and friction force for three film-temperature boundary conditions (FTBCs). The effects of the higher thermal conductivity and viscosity of the nanolubricant on the LCC and friction force differ significantly, according to the FTBC. The thermal conductivity increases with temperature, improving the cooling performance, reducing LCC, and slightly increasing the friction. The increase in viscosity increases both the LCC and friction. The analysis method in this study can be applied to develop nanolubricants that can improve the tribological and cooling performances of various equipment; however, additional research is required on this topic.

• Korean Journal of Fisheries and Aquatic Sciences
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• v.28 no.4
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• pp.487-491
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• 1995

Effects of pH and molecular weight on the intrinsic viscosity of carboxymethyl chitin (CM-chitin) in dilute regime were studied. When the prepared CM-chitin was dissolved in 0.1M NaCl solution at $30^{\circ}C$, the intrinsic viscosity, molecular weight and degree of substitution of CM-chitin were 1.23dl/g, 15,500 and 0.62, respectively. The lower intrinsic viscosity $([\eta])$ of CM-chitin was showed at the lower pH than 7.0 and the higher pH (>7.0) did not result in any increase in intrinsic viscosity. Intrinsic viscosity decreased from 3.1dl/g to 2.55d1/g in water at $25^{\circ}C$ and from 15,500 to 12,600 as molecular weight for 20min of sonication treatment. The Mark-Houwink constant K and v of CM-chitin in water at $25^{\circ}C$ were $3.48\times10^-4$ and 0.94, respectively. So intrinsic viscosity could be expressed using molecular weight as followed equation; $[\eta]=3.48\times10^{-4}M^{0.94}$, consistent with random roil behaviour.

• Journal of the Korean Applied Science and Technology
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• v.38 no.4
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• pp.1003-1009
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• 2021

A study on the associative properties of sodium hyaluronate (NaHA) and Alkane-bis (dimethylalkylammonium bromide) surfactants in aqueous solution was investigated in relation to the chemical structure of surfactants. As a result of measuring the interfacial tension, a parabolic graph showing the minimum value (c_min) at a specific concentration was shown. Above this minimum concentration the increase in interfacial tension is thought to be related to the formation of aggregates of NaHA chains and dimeric surfactants. The plot of viscosity vs surfactant concentration shows a slight maxium at c_min and a viscosity decrease at high surfactant concentrations. Viscosity nonlinear behavior is related to the size increase due to the complex growth and to the size shrinkage following from the interaction with electrolyte ions and free micelles. The results of surface tension measurements show a broad region of surface tension decrease, indicating the NaHA-surfactant interaction. The increase in surface tension above c_min may be related to the adsorption of clusters, consisting of free NaHA chains and dimeric surfactant. The strong adsorption of surfactant is observed at high concentrations.

• Culinary science and hospitality research
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• v.12 no.1 s.28
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• pp.82-92
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• 2006

The purpose of this study was to investigate sensory characteristics of brown sauce made with different ratio of chicken bone. Brown sauces made from chicken bone and beef bone respectively were evaluated by pH, viscosity, turbidity, Hunter's color and sensory evaluation. With chicken bone increased, pH of brown sauce changed from 5.11 to 5.72 (p<0.05) that was lower than optimal bacterial growth condition between 6.8 and 7.0. Viscosity increased with higher chicken bone ratio (p<0.05) and desired viscosity can be obtained by controlling chicken bone content. Turbidity increased with chicken bone (p<0.05), which might be caused by the thick chicken bone extract. Lower Hunter "L" value and higher "a" and "b" value were shown with increase of chicken bone (p<0.05). The sensory evaluation was performed with scoring tests for color, flavor, viscosity and taste by 20 professional panels who were professional cooks working in I hotel. Better scores of color, flavor, taste and overall evaluation except viscosity were observed with increase of cattle bone (p<0.05). There was not a significant difference between chicken bone and beef bone 0.0 : 10.0 and 2.5 : 7.5 (p>0.05). Brown sauce made with 2.5 : 7.5 can be prepared without reducing sensory quality.