• Journal of Korean Ophthalmic Optics Society
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• v.13 no.1
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• pp.5-13
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• 2008

Purpose: This review article was written to investigate what kind of forces are acting on the contact lens fitted on the cornea and its subsequent motion. Methods: A capillary action-induced force develops in the tear layer between the lens and cornea, which leads to the restoring force due to difference in layer thickness according to lens rotation. The characteristics of the lens movement can be determined by the various factors such as friction between eyelid and lens, acceleration force based on blinking and the restoring force incorporated with the viscous damping force. A mathematical model which consists of the differential equations and their numerical solution was proposed to analyze the damped motion of lenses. The model predicts the time dependence of lenses during and after the blink varying the BC, blink period and eyelid pressure. Results: It was found that both the blink period and lid pressure increases the movement increases because of the enhanced lid friction. As the BC increases the viscous damping reduces due to the lacrimal layer's increase which resulted in the enhanced lens motion. After blink the lens illustrates the damped oscillation because of the restoring force by the increased lacrimal layer thickness and reduced viscous resistance. The time for the lens to return to the equilibrium shortens as the BC increase because of the resistance reduction. Conclusions: The movement of the contact lens is governed by the characteristics of the lacrimal layer between the lens and cornea as well as the lid blink.

• Journal of the Korean Society of Food Culture
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• v.13 no.5
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• pp.509-518
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• 1998

The purpose of this study was to develop korean traditional gruel 'Hodojook' as a easy-to cook product by modifying cooking method and its concentrations. Physical and sensory properties of 'Hodojook' with various levels of concentration were investigated using viskograph and sensory evaluation panel. The result showed that hydrated rice flour has higher maximum viscosity than instantly ground rice. Addition of walnut lowered maximum viscosity and gelatinization beginning temperature. But gelatinization pattern was not affected by the level of walnut and modified cooking method. Sensory characteristics on the roasted odor, roasted taste, oily odor, oily taste and viscosity were significantly increased as the walnut levels are increased. 'Hodojook' of' with the 1:1:6 ratio (rice flour walnut : water) was recommended.

• Korean Journal of Microbiology
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• v.33 no.2
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• pp.142-148
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• 1997

Mrthylov~orits sp. starin SSl, a restricted facultative methylotrophic bacterium. growing on methanol was found to produce small amount of extracellular polysaccharide (EPS) under the optimal growth conditions, while it produced large amount of the polysaccharide under nitrogen limihtion. The optimal ratio of carbon to nitrogen for EPS production were found to be 5.2. The optimal temperature and pH for EPS production were 30^{\circ}C.$ and 6.5, spectively. The EPS consisted of carbohydrate, protein and small amount pyruvic acid. The reducing sugars in the EPS consisted mainly of glucose and a small amount of mannose. The EP!; treated with ethanol (EPSae) was found to have several properties different from those of the EPS which was not treated with ethanol (EPSbe); the EPSae contained no pyruvic acid. It also contained less protein and showed much lower viscosity than the EPSbe. The viscosity of EPSbe was very sensitive to NaCl and decreased t;harply upon exposure of the polysaccharide to even 0.5% (wiv) NaCl solution. The viscosity, however, was increased irreversibly upon exposure of the saccharide to high temperature. The molecular weight of EPS was estimiited to be $2.5{\times}$10^6$ - $3.5{\times}*$10^6$ using Sepharose hB column chromatography. Scanning electron microscopy revealed that the lyophilized EPSbe and EPSae have a structure of thread-like fibers and a mesh-like structure resembling bee-hive, respectively.

• Journal of the Korean Society for Marine Environment & Energy
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• v.17 no.1
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• pp.13-19
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• 2014

The feed temperature has an effect on the performance during desalination of seawater by membrane separation. When the permeate flux intends to increase using the waste heat, it is necessary to analyze the effect of feed temperature precisely on the membrane performance. The experiments were carried out to investigate the performance of membranes by varying the seawater temperature from $10^{\circ}C$ to $60^{\circ}C$. The increase of permeate flux with increase of feed temperature was interpreted as the change of water viscosity and the membrane itself. While the increase of permeate flux could be predicted by the viscosity change in case of nanoflitration membrane, there exists 30% difference between the experiment data and the prediction by the viscosity change in case of reverse osmosis (RO) membrane, which seems to be due to 8% decrease of the pore size in 60caused by the contraction of membrane with the increase of temperature. Therefore, the desalination of seawater should be carried out within the range that the elevation of temperature does not cause the alteration of membrane itself even for the purpose of increasing the permeate flux.

• Journal of the Korean Society of Marine Environment & Safety
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• v.28 no.7
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• pp.1201-1208
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• 2022

In general, to maximize the supply and efficiency of floating offshore wind power generation energy, the motion caused by wave attenuation of the substructure must be reduced. According to previous studies, the motion response was reduced due to the vortex viscosity generated by the damping plate installed in the lower structure among the waves. In this study, a 5 MW semi-submersible OC5 platform and two platforms with attenuation plates were designed, and free decay experiments and numerical calculations were performed to confirm the effect of reducing motion due to vortex viscosity. As a result of the model test, when the heave free decay tests were conducted at drop heights of 30 mm, 40 mm, and 50 mm, compared with the OC5 platform, the platform with two types of damping plates attached had relatively improved motion damping performance. In the model test and numerical calculation results, the damping plate models, KSNU Plate 1 and KSNU Plate 2, were 1.1 times and 1.3 times lower than OC5, respectively, and the KSNU Plate 2 platform showed about two times better damping performance than OC5. This study shows that the area of the damping plate and the vortex viscosity are closely related to the damping rate of the heave motion.

• Korean Journal of Materials Research
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• v.6 no.8
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• pp.786-795
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• 1996

The fiber reinforced thermoplastics(FRTP) were prepared with polypropylene fiber(PP) as matrix and polyvinyl alchol(VF), aramid(KF) or polyamide fiber(PAF) as the reinforcing materials using the integrated fiber mixing apparatus. The reinforced thermoplastic sheets were prepared by com¬pression molding and their morphology, rheological and mechanical properties were characterized. In the morphological properties of composites, the wettability of the reinforced thermoplastics were decreased in proportion to the content of fibers. At low angular frequency, the viscosity of PAF /PP and VF/PP composite was increased with the content of reinforced fiber. However at high frequency the viscosity of composite reinforced with 5~20wt% fiber, was shown the reduced values which approaches that of the neat matrix. The mechanical properties of the composite were changed with the content of reinforecd fiber, and VF/PP and KF/PP composite had better properties than PAF/PP system.

• The Korean Journal of Rheology
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• v.9 no.2
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• pp.47-52
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• 1997

식품유변학은 식품재료로 사용하는 생물체와 세포내외의 생체고분자물질의 물성을 주로 대상으로 하는 학문영역이다. 이들 물질들의 가공적성을 평가하고 공정관리를 수행하 기 위하여 점성, 소성, 점탄성 등유변학적 파라메터들이 사용된다. 또한 제춤의 관능적, 특성 특히 조직감(texture)특성을 나타내는 지표로서 유변학적 성질들이 자주 사용되고 있다. 본 고에서는 식품 유변학의 특징가 발전역사를 개관하고 1990년도 이후 국내에서 연구 발표된 식품유변학 분야의 연구내용을 액상식품, 젤화식품, 식물세포조직으로 구분하여 소개하였다.

• Journal of the Korean Society of Safety
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• v.9 no.3
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• pp.67-73
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• 1994

The gas holdup and volumeteric liquid phase mass transfer coefficient with the variation of the concentration of CMC aqueous solution, gas velocity, diameter and area of the draught tube were investigated. As the results of the experiments, the gas holdup and volumetric liquid phase mass transfer coefficient decreased with decreasing the concentration of CMC aqueous solution, increased with increasing the gas velocity and increased with increasing the circulated area ratio of the draught tube.

• Journal of the Korean Society of Marine Environment & Safety
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• v.3 no.2
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• pp.63-67
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• 1997

In this study, some approximate theoretical solutions about oil spreading under the influence of gravitational and viscous forces have been derived from the viewpoint of energy conservation. The theoretical model which derived newly is in agreement with Toi's one derived from a different hypothesis, and shown to predict well the spreading distance of oil front at an initial step of outflow, but further study is necessary to evaluate the spreading distance after longer time.

• Journal of the Mineralogical Society of Korea
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• v.16 no.1
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• pp.33-47
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• 2003

Various applied-mineralogical characterization including measurements of surface area, size distribution, swelling index, and viscosity were done for some domestic bentonites in order to decipher the rheological properties and their controlling factors. The bentonites, which are Ca-type and relatively low-grade (rnontmorillonite contents: 30 ∼ 75 wt%), occur mostly as subhedral lamellas with the size range of 2 ∼ 4 $\mu\textrm{m}$. The size distribution of mineral fractions in bentonite suspension is dominant in the range of 10 ∼ 100 $\mu\textrm{m}$, and though rather complicated, exhibits roughly bimodal patterns. The feature is more conspicuous in the case of zeolitic bentonite. The bentonites have surface areas ranging 269 ∼ 735 $\m^2$/g, which are measured by EGME adsorption method. The EGME surface areas are nearly proportional to the rnontmorillonite contents, moisture contents, or total CEC. In the surface area measurements, zeolitic bentonites have slightly higher values than those zeolite- free types. The measured swelling index and viscosity of domestic bentonites are comparatively low in values. The swelling values of bentonites were measured to be 250∼500% at maximum by progressively mixing amounts of 2 ∼ 5 wt% Na$_2$CO$_3$, which varies depending on the contents of rnontmorillonite and other impurities, especially zeolite. Much amount of sodium carbonate is required for optimum swelling property of zeolitic bentonited which has usually strong Na- exchanged capacity. The bentonites, which are comparatively feldspar-rich and low in size and crystallinity, tend to be higher in viscosity values. Tn addition, the viscosity is largely higher in case of the bentonites with higher pH in suspension. However, the rheological properties of bentonites such as swelling index and viscosity do not show any obvious relationships with rnontmorillonite contents and mean particle size in suspension. In contrast, roughly speaking, the swelling index of bentonites is reversely proportional to the values of surface area which can be regarded as a collective physico-chemical parameter encompassing all the effects caused by mineral composition, surface charge, particle size, morphological farm, and etc. in bentonites. Thus, the rheological properties in bentonite suspension appear to be rather complicated characteristics which mainly depend on the flocculation of clay particles and the mode of particle association, i.e. quasicrystals, controlled by surface charge, morphology, size, and texture of rnon-tmorillonite, and which partly affected by the finer impurities such as zeolite.