• Korean Journal of Materials Research
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• v.11 no.2
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• pp.137-145
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• 2001

A new process, gelcasting in aqueous medium, to fabricate complex-shaped ceramic core has investigated. The ceramic slurry, mixture of fused silica powder and additives such as zircon and cordierite, was electrosterically stabilizes. The slip was prepared by ball milling of polydispered ceramic suspension with monomer, dimer and dispersant. The rheological behavior of slip was evaluated by viscosity measurement. It was found that the high solid loading of polydispersed ceramic slip, which has low viscosity of 50vol%, is possible to obtained. The viscosity of the slip was significantly dependent upon the amount of polymer dispersant and the formulation of monomer and dimer. The green bodies were fabricated through casting and gelation at room temperature followed by drying at $25^{\circ}C$ for 48hrs under relative humidity of 80~85%. Crack-free green body was successfully fabricated through the above process.

• Computers and Concrete
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• v.15 no.6
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• pp.903-919
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• 2015

The flow of freshly mixed cement-based material shows thixotropy, which implies some difficulties on robust measurement of its rheological properties: The flow curve of thixotropic materials depends on the used protocol. For examples, higher viscosity is obtained when the rate of shear strain is more quickly increased. Even though precise measurement and modelling of the concrete rheology needs to consider the thixotropic effect, engineers in the concrete field prefer considering as a non-thixotropic Herschel-Bulkley fluid, even more simply Bingham fluid. That is due to robustness of the measurement and application in casting process. In the aspect of simplification, this papers attempts to mimic the thixoropic flow by the non-thixotropic Herschel-Bulkley model. Disregarding the thixotropy of cement based materials allows us to adopt the rheological concept in the field. An optimized protocol to measure the Bingham parameters was finally found based on the accuracy and reproducibility test of cement paste samples, which minimizes the error of simulation stemming from the assumption of non-thixotropy.

• Korean Journal of Food Science and Technology
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• v.43 no.2
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• pp.235-239
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• 2011

Liquid-state fermentation of Monascus koji was performed using 10% honey as the nutrient source. The rheological characteristics of flour doughs with added red koji broth were evaluated and revealed the following results. The falling number which represents the paste characteristics decreased, as the amount of added red koji broth increased. Adding 10% broth resulted in a falling number of $363{\pm}7.8s$ and with 20% it was $318{\pm}2.1s$. In the measurement of gelatinization using a rapid visco analyzer, increasing the red koji broth decreased peak viscosity, peak viscosity time, holding strength, final viscosity and set-back values, but initial pasting temperature and breakdown value increased. In the farinograph measurements, no significantly different absorption was found between the control and the treatments, and the results were 64.3-65.0%. The consistency and tolerance index of the doughs were higher in the treatments than the control. Increasing the broth addition ratio increased the measurement values, however development time and time to break down the doughs decreased. Stability also decreased and adding 20% broth resulted in a 9.3 min development time, and adding 40% broth resulted in a 3.0 min development time. In the alveographic analysis, the $P_{max}$ (overpressure) value of the control was 158.0 mm. $P_{max}$ value increased to 190.0 mm after adding 40% broth. However the values of L, G and W were higher in the control. As a result, little influence on dough rheology was observed by adding red koji broth 20%.

• Journal of the Korea Academia-Industrial cooperation Society
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• v.18 no.2
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• pp.71-76
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• 2017

The roll damping problem in the design of ships and offshore structures remains a challenge to many researchers due to the fluid viscosity and nonlinearity of the phenomenon itself. In this paper, the study on viscous roll damping of a circular cylinder was carried out using forced oscillations. The roll moment generated by forced oscillation using a torque sensor was measured for each forced oscillation period and compared with the empirical formula. Although the magnitude of the measured torque from the shear force was relatively small, the results were qualitatively similar to those obtained from the empirical formula, and showed good agreement with the quantitative results in some oscillation periods. In addition, the flow around the circular cylinder wall was observed closely through the PIV measurements. Owing to the fluid viscosity, a boundary layer was formed near the wall of the circular cylinder, and a minute wave was generated by periodical forced oscillations at the free surface through the PIV measurement. In this study, the suitability of the empirical formula for the roll moment caused by viscous roll damping was verified by model tests. The wave making phenomenon due to the fluid viscosity around the wall of a circular cylinder was testified by PIV measurements.

• Korean Journal of Food Science and Technology
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• v.36 no.4
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• pp.594-597
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• 2004

Effects of various levels and molecular weights (MWs) of chitooligosaccharides and chitosan with pork salt-soluble protein (SSP) on pH, moisture (%), viscosity, and hardness of protein-chitosan mixtures were determined in a model study. Mixtures of 0.15, 0.3, and 0.45% chitosan at various MWs (Low, 1.5 kDa; Medium, 30-50 kDa; High, 200 kDa) were dissolved in 3% SSP solution for measurement of pH and viscosity at $20^{\circ}C$. pH value increased with addition of 0.45% low MW of chitooligosacchearides into SSP (p<0.05), whereas decreased with addition of 0.45% medium MW and 0.3% or higher level of high MW chitosan. Viscosity increased with addition of more than 0.3% either medium or high MW chitosan (p<0.05), as compared to mixture with low MW chitolligosaccharide and control (p<0.05). No differences in gel pH, moisture, and hardness values were observed among treatments (p>0.05). Further study will be performed to evaluate rheological properties actual meat products with various levels and MWs of chitosan.

• Journal of Korean society of Dental Hygiene
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• v.21 no.5
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• pp.517-526
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• 2021

Objectives: This study was conducted to analyze the sugar content, acidity, and viscosity of the Korean frozen desert. Methods: A total of 60 types of frozen desserts marketed in Korea were randomly selected and classified into frozen desserts, milk-fat ice cream group, and non-fat ice cream group according to the classification criteria for frozen desserts. Each product was treated under the same conditions to investigate the component of each product, and sugar content, acidity, and viscosity were measured. Frequency analysis and one-way ANOVA were performed. Results: As a result of analyzing the characteristics related to dental caries activity by group, the frozen dessert had the lowest average pH of 3.67, and the sugar content was significantly higher in the milk-fat group (33.22) and non-fat group (32.89) than in the frozen dessert. The viscosity was also the highest in the milk-fat group at 32.62, and the frozen dessert was significantly lower at 9.42. Conclusions: Due to the abnormal temperature and spread of the coronavirus, consumption of frozen desserts at home is on the rise. To prevent dental caries in children, education is needed for children and their guardians for proper oral care after eating frozen desserts.

• Journal of Sericultural and Entomological Science
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• v.34 no.2
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• pp.41-51
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• 1992

In this thesis, both soap and enzymatic degumming method were adopted and the optimum degumming conditions were obtained. Difference between the two degumming methods in silk fiber state was investigated and analyzed on the basis of the results of physical testings, polarizing microscopy, scanning electron microscopy, viscosity measurement, (${\alpha}$＋$\varepsilon$) amino group contents measurement, birefringence measurement, amino acid analysis, thermal analysis, infrared spectroscopy and x-ray diffraction analysis. The results obtained were summarized as follows; Physical test results of the degummed silk fiber showed that the tenacity and the elongation of enzymatic degummed silk fiber were lower than those of soap degummed fiber. But SEM observation and amino acid analysis showed almost the same tendency in the two degumming methods. The viscosity of enzymatic degummed silk fiber was lower than that of soap degummed fiber, but (${\alpha}$＋$\varepsilon$) amino group contents was higher in the enzymatic degummed fiber. It can be suggested that the enzymatic degummed silk fibroin was more degraded than the soap degummed fibroin. The birefringence, endothermic temperature of DSC spectrum, IR crystallinity and X-ray lateral order factor of enzymatic degummed silk fiber were higher than those of soap degummed fiber. It seems that the enzymatic degummed silk fiber has the higher crystallinity than that of soap degummed one according to the above results. However, it can be inferred that these differences between soap and enzymatic degummed fiber would be lessened if pretreatment and aftertreatment were included in the enzymatic degumming process.

• Journal of the Korean Society of Propulsion Engineers
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• v.11 no.6
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• pp.42-49
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• 2007

In this study, we analyzed flow characteristics of micro-nozzles for basic research to develop micro propulsion system. Cold gas propulsion system was used, and micro-nozzles having nozzle throat diameters of 1.0, 0.5, 0.25 mm were fabricated with EDM method. Thrust was measured through the use of plate-spring and strain gage based thrust measurement system, and flow characteristics of micro-nozzles were analyzed under ambient condition and vacuum condition. We used argon and nitrogen gases as propellant, and compared experimental results with CFD analysis. From the result, we verified the flow losses of viscosity and back-pressure caused by minimization of nozzle.

• Journal of Biosystems Engineering
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• v.37 no.1
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• pp.28-35
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• 2012

Purpose: This study performed the oscillatory test using the texture analyzer to characterize the viscoelastic behavior of apples such as the storage modulus (E'), the loss modulus (E"), the complex modulus (${\mid}E^*{\mid}$) and the energy dissipated per cycle ($W_{diss}$). Methods: The sinusoidal deformation with the frequency of 1-10 Hz and the maximum displacement of 0.1 mm were applied to the flesh tissues of Fuji, Golden Delicious and Red Delicious apples. The Lissajous figure was used to measure the phase angle(${\delta}$) between stress and strain curve. Results: Trigger force was critical to the measurement of the phase angle. E', E", ${\mid}E^*{\mid}$ and Wdiss were measured using the Lissajous figure and the phase angle. The complex modulus of Golden Delicious apple was significantly lower than those of Fuji apple and Red Delicious apple. Conclusions: Apple flesh was exhibiting more elasticity at low frequency, and more viscosity at high frequency. Dynamic compressive properties of Fuji apple were similar to those of Red Delicious apple but significantly different from those of Golden Delicious apple.

• Journal of the Korean Institute of Electrical and Electronic Material Engineers
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• v.24 no.2
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• pp.147-151
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• 2011

We were analyzed the piezoelectric characteristic for electronics printing to inkjet printing system. These applications were possible use to Actuator, MEMS, FPCB, RFID, Solar cell and LCD color filter etc. Piezoelectric print head is firing from ink droplet control consideration ink viscosity properties. At this time, micro pattern for PCB metal printing was possible by droplet control of piezoelectric driving. These driving characteristics are variable voltage pulse waveform. We are used the piezoelectric analysis software of Finite Element Method (FEM), Piezoelectric design parameters are acquired from piezoelectric analysis, and measurement of piezoelectric. It designed for piezoelectric head to possible electric print pattern of inkjet printing system. For this validity we were established through in comparison with simulation and measurement. Designed piezoelectric specification obtained voltage 98V, firing frequency 10 kHz, resolution 360dpi, drop volume 20pl, nozzle number 256, and nozzle pitch 0.33 mm.