• Polymer(Korea)
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• v.38 no.6
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• pp.714-719
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• 2014

Bio-based nylon 6-morpholinone random copolymers were prepared by the anionic ring opening polymerization of ${\varepsilon}$-caprolactam and morpholinone, both of which were prepared from lysine and glucose, respectively. From this work, a new biomass based nylon 6 with improved hydrophilicity was prepared. Optimizing the polymerization condition, copolymer with a viscosity-average molecular weight of 30000 g/mol was prepared, with a yield of 80%. It was possible to improve the hydrophilicity of nylon 6 by its copolymerization with morpholinone. The prepared nylon 6-morpholinone random copolymers were then characterized using several analytical methods such as DSC, TGA, XRD, viscosity measurement with U-shaped glass capillary viscometer and contact angle measurement.

• Restorative Dentistry and Endodontics
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• v.28 no.6
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• pp.457-466
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• 2003

The aim of study was to investigate the effect of flow, specimen geometry and adhesion on the measurement of linear polymerization shrinkage of light cured composite resins using linear shrinkage measuring device. Four commercially available composites - an anterior posterior hybrid composite Z100, a posterior packable composite P60 and two flowable composites, Filtek flow and Tetric flow-were studied. The linear polymerization shrinkage of composites was determined using 'bonded disc method' and 'non-bond-ed' free shrinkage method at varying C-factor in the range of 1∼8 by changing specimen geometry. These measured linear shrinkage values were compared with free volumetric shrinkage values. The viscosity and flow of composites were determined and compared by measuring the dropping speed of metal rod under constant load. In non-bonded method, the linear shrinkage approximated one third of true volumetric shrink-age by isotropic contraction. However, in bonded disc method, as the bonded surface increased the linear shrinkage increased up to volumetric shrinkage value by anisotropic contraction. The linear shrinkage value increased with increasing C-factor and approximated true volumetric shrinkage and reached plateau at about C-factor 5∼6. The more flow the composite was, reduced linear shrinkage was measured by compensation radial flow.

• Korean Journal of Food Science and Technology
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• v.27 no.4
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• pp.582-592
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• 1995

To measure rheological properties of the starch dough, an Extrusion Capillary Viscometer(ECV) cell was self-made and attached to Instron machine(Model 1140). Apparent viscosities of corn and waxy corn starch doughs were measured and their gelatinization degrees were determined by enzymatic analysis. When corn and waxy corn starch doughs with $36{\sim}52%$ moisture content were heated at $60{\sim}100^{\circ}C$, come-up time of the cold point of doughs decreased from 220 sec to 140 sec with increased in the moisture content. In the measurement range of $36{\sim}52%$ moisture content and $60{\sim}100^{\circ}C$ heating temperature, both corn and waxy corn starch doughs showed pseudoplastic flow behaviors. At the same shear rate, both shear stress and viscosity of starch dough decreased as the moisture content increased. At the moisture content above 44%, the shear stress and viscosity of starch dough decreased as the heating temperature increased from $60^{\circ}C\;to\;70^{\circ}C$, but increased as the heating temperature increased from $80^{\circ}C\;to\;100^{\circ}C$. When the moisture content increased and heating temperature, the gelatinization degree of starch dough increased from about 10% to about 62%. The gelatinization degree of waxy corn starch dough was $15{\sim}20%$ higher than that of corn starch dough under the same gelatinization conditions. The effects of moisture content on the viscosity of starch dough were examined by Arrhenius equation. As the moisture content increased, viscosity of starch dough decreased. But the effect of moisture content was greater in the range of $80{\sim}100^{\circ}C$ than in the range of $60{\sim}70^{\circ}C$ heating temperature.

• Korean Journal of Food Science and Technology
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• v.35 no.2
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• pp.173-181
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• 2003

Physicochemical changes in corn starch caused by irradiation were investigated, and irradiated samples were identified. Viscosity, TBA value, Hunter color, and total viable count were measured after irradiation of corn starch. Corn starches from Korea and China were irradiated at 0, 2.5, 5, 7.5, 10, and 15 kGy using a $Co^{60}$ irradiator and stored for 9 months at $0^{\circ}C$ and $20^{\circ}C$. Viscosity and specific parameter values decreased in all samples with increasing irradiation dosage at 50 rpm, showing a dose-dependent relationship $(above\;R^2=0.80)$ between non-irradiated and irradiated samples during storage. These results suggest that detection of irradiated corn starches is possible using viscometric method during storage. Total viable count, TBA value, and Hunter color were determined as supplemental indices for measuring viscosities of samples. Total viable count and TBA values showed dose-dependent relationship $(2.5{\sim}15 kGy)$. Differences in viscosity and total viable count, and TBA values among non-irradiated samples showed little changes with the lapse of post-irradiation time, but were still distinguishable for more than 6 months at $0^{\circ}C$ and $20^{\circ}C$ for corn starches from korea and China.

• The Journal of the Acoustical Society of Korea
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• v.23 no.4E
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• pp.140-145
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• 2004

A laboratory study was carried out to investigate the change of ultrasonic velocity as a function of temperature for fluid mud (i.e., suspension). Pulse transmission technique with ultrasonic wave was used for ultrasonic velocity measurement. The five samples for fluid mud were prepared for concentration range of $30.6{\%}\;(1.24\;g/cm^{3}\;in\;density),\;23.3{\%}\;(1.19\;g/cm^{3}),\;11.5{\%}(1.10\;g/cm^{3}),\;7.8{\%}\;(1.08\;g/cm^{3}),\;and\;3.8{\%}\;(1.05\;g/cm^{3})$ by weight. The ultrasonic velocity in fluid mud was investigated to increase $(approximately\;2.83\;to\;4.95\;m/s/^{\circ}C)$ with increasing temperature, due to the effect of viscosity and compressibility of water with changing temperature. But the increasing rate tends to decrease at temperature higher than $30^{\circ}C,$ caused by the effect of viscosity. The concentration of fluid mud more affect to the ultrasonic velocity at higher temperature range than that at lower temperature. Overall the temperature effect on the ultrasonic velocity in fluid mud was a similar rate as for distilled water and seawater, suggesting fluid mud significantly depends on the behavior of water.

• Journal of the Korean Wood Science and Technology
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• v.45 no.4
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• pp.471-481
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• 2017

As the molecular weight (MW) of urea-formaldehyde (UF) resins had a great impact on their properties, this work was conducted to study effect of analytical parameters of gel permeation chromatography (GPC) on the MW measurement of UF resins. GPC parameters such as flow rate, column, detector temperature, and sample injection temperature were selected to compare number-average molecular weight (Mn), weight-average molecular weight (Mw), molecular weight distribution (MWD) and polydispersity index (PDI) of two UF resins with different viscosities. As expected, UF resin with higher viscosity resulted in greater Mn and Mw than those of low viscosity UF resin. When the flow rate increased, both Mn and Mw of UF resins decreased and MWD became narrower. By contrast, both Mn and Mw increased and MWD became wide when the column, detector, and sample injection temperature increased. The column, detector, and sample injection temperature of $50^{\circ}C$ at a flow rate of $0.5m{\ell}/min$ resulted in the highest MW and broadest MWD for the GPC analysis. These results suggest that the apparent molecular size or a hydrodynamic radius of UF resin molecules dissolved in the mobile phase affect to Mn, Mw and MWD.

• Fibers and Polymers
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• v.3 no.1
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• pp.1-7
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• 2002

Cellulose carbonate was prepared by the reaction of cellulose pulp and $CO_2$ with treatment reagents, such as aqueous $Zncl_2$ (20-40 wt%) solution, acetone or ethyl acetate, at -5-$0^{\circ}C$ and 30-40 bar ($CO_2$) for 2 hr. Among the treatment reagents, ethyl acetate was the most effective. Cellulose carbonate was dissolved in 10% sodium hydroxide solution containing zinc oxide up to 3 wt% at -5-$0^{\circ}C$. Intrinsic viscosities of raw cellulose and cellulose carbonate were measured with an Ubbelohde viscometer using 0.5 M cupriethylenediamine hydroxide (cuen) as a solvent at $20^{\circ}C$ according to ASTM D1795 method. The molecular weight of cellulose was rarely changed by carbonation. Solubility of cellulose carbonate was tested by optical microscopic observation, UV absorbance and viscosity measurement. Phase diagram of cellulose carbonate was obtained by combining the results of solubility evaluation. Maximum concentration of cellulose carbonate for soluble zone was increased with increasing zinc oxide content. Cellulose carbonate solution in good soluble zone was transparent and showed the lowest absorbance and the highest viscosity. The cellulose carbonate and its solution were stable in refrigerator (-$5^{\circ}C$ and atmospheric pressure).

• Journal of Mechanical Science and Technology
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• v.17 no.11
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• pp.1704-1713
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• 2003

Point contact film thickness in elastohydrodynamic lubrication (EHL) is analyzed by image processing method for the images from an optical interferometer with monochromatic incident light. Interference between the reflected lights both on half mirror Cr coating of glass disk and on super finished ball makes circular fringes depending on the contact conditions such as sliding velocity, applied load, viscosity-pressure characteristics and viscosity of lubricant under ambient pressure. In this situation the film thickness is regarded as the difference of optical paths between those reflected lights, which make dark and bright fringes with monochromatic incident light. The film thickness is computed by numbering the dark and bright fringe orders and the intensity (gray scale image) in each fringe regime is mapped to the corresponding film thickness. In this work, we developed a measuring technique for EHL film thickness by dividing the image patterns into two typical types under the condition of monochromatic incident light. During the image processing, the captured image is converted into digitally formatted data over the contact area without any loss of the image information of interferogram and it is also interpreted with consistency regardless of the observer's experimental experience. It is expected that the developed image processing method will provide a valuable basis to develop the image processing technique for color fringes, which is generally used for the measurement of relatively thin films in higher resolution.

• Elastomers and Composites
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• v.25 no.4
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• pp.280-290
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• 1990

The effect of surface treatment of kaolinite with silane coupling agent on the reinforcement of SBR was investigated. The possibility of the practical use of kaolinite as an organic filler was also scrutinized and it was found that the reinforcement of SBR was improved by modifying surface of the cheap inactive inorganic filler with organic silane coupling agents. 3-Chloropropyltrimethoxysilane(C-series), 3-mercaptopropyltrimethoxysilane(M-series) and 3-aminopropyltriethoxysilane(A-series) were used as coupling agents. To test the material properties of vulcanized and unvulcanized SBR, Mooney viscosity, modulus, elongation and fractured surface measurements by SEM were carried out by changing the amount of silane coupling agents. Torqe of the unvulcanized SBR following the measurement of the degree of vulcanization was to be increased as the amount of silane was increasing, and Mooney viscosity of M-series and A-series was also increased.

• The Korean Journal of Food And Nutrition
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• v.10 no.3
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• pp.339-343
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• 1997

To investigate the possibility of making noodle with Chestnuts flour(C.F), it was mixed with wheat flour by the ratio of 70%. Making characteristics of noodle was studied in terms of the viscosity property, cooking quality test, color measurement and sensory evaluation. The viscosity property of noodles with 10~20% C.F was almost same value as control. In the cooking quality test, noodles with 10~30% C.F was almost same value as control in weight, volume and absorbance of cooked noodle. Color difference($\Delta$E) between noodles with C.F was not significantly different from control in color, only noodle with 10% C.F was same as control in texture by sensory evaluation test. Based on the cooking and sensory evaluation test, addition of 30% C.F to wheat flour may be suitable for making noodle.