• Polymer(Korea)
• /
• v.24 no.2
• /
• pp.259-267
• /
• 2000

Gel polymer electrolytes were prepared from poly(vinylidene fluoride-co-hexafluoro propylene)[P(VdF-co-HFP)] that had higher mechanical properties as well as higher dielectric constant ($\varepsilon$=8~13) than other polymeric matrix. Mechanical properties and ionic conductivities have been investigated as a function of blend ratio of electrolyte solution and polymer matrix. Ethylene carbonate (EC)/${\gamma}$-butyrolactone (${\gamma}$-BL) and lithium triflate (LiCF$_3$SO$_3$) were used as solvent and salt, respectively. The mechanical properties such as tensile strength, tensile modulus, compression modulus, and dynamic shear modulus were evaluated. The highest ionic conductivity was 1.09$\times$10$^{-3}$ S/cm for PVH40 containing 28.6 wt% of P(VdF-co-HFP) at $25^{\circ}C$. Tensile strength, tensile modulus and compression modulus were increased with P(VdF-co-HFP) content and abruptly changed between PVH70 and PVH80. Dynamic shear moduli showed a typical gel behavior and changed with shear strain.

• Korean Journal of Food Science and Technology
• /
• v.32 no.6
• /
• pp.1313-1318
• /
• 2000

총고형분 함량$(TS:\;50{\sim}57%)$을 달리하여 숙성시킨 고추장의 유동특성, 정적 및 동적점탄특성을 관찰하였다. 고추장의 TS가 증가함에 따라서 점조도 지수(K)와 겉보기 점도$({\eta}_{a.5})$는 증가하였으며 유동성 지수(n)는 1보다 훨씬 낮은 0.24-0.31의 범위를 나타내어 고추장은 shear-thinning 성질을 보여주었다. 고추장의 항복응력 측정에서는 고추장의 TS가 증가함에 따라 Casson 항복응력$({\sigma}_{oc})$은 증가하는 경향을 나타내었으며, 또한 고추장의 액상 매개체인 serum 점도$({\eta}_{se})$는 고추장의 TS와 매우 좋은 상관관계$(R^2=0.97)$를 나타내었다. 고추장의 동적점탄성 실험에서는 주파수$({\omega})$가 증가함에 따라 저장탄성률(G#)와 손실탄성률(G@)은 증가하였으며 양(+) 기울기로 G#수치가 G@수치보다 높게 나타났다. 이는 고추장이 약한 겔과 같은 구조적 특성을 갖고 있으며 또한 shear-thinning 거동을 가지고 있음을 나타낸다. 정적점탄성 실험에서 고추장의 총고형분 함량에 따라서 순간탄성 변형$(J_0)$과 지연탄성변형$(J_1)$은 총고형분 함량이 증가함에 따라서 감소하였으며 점도$({\eta}_N)$와 지연시간 $({\tau}_1)$은 증가하였다. 따라서 고추장은 농도가 증가함에 따라 보다 탄력적이며 안정된 구조를 형성하고 있음을 알 수 있었다.

• Korean Journal of Food Science and Technology
• /
• v.35 no.6
• /
• pp.1022-1027
• /
• 2003

The effect of ${\beta}$-glucan, prepared from waxy barley, on the dynamic viscoelasticity of nonwaxy and waxy barley starch during gelatinization and gelation was studied. Although no significant effect was observed on waxy starch, there were drastic changes in the dynamic viscoelasticity of nonwaxy starch. The gelatinization onset temperature of nonwaxy starch shifted to a higher temperature and showed a drastic increase in storage modulus and loss modulus at the range of $80{\sim}90^{\circ}C$. During the gelation of nonwaxy starch, ${\beta}$-glucan increased the rate of gel formation and weakened the network of starch and amylose by prohibiting their association. Therefore, we proved that there was no specific interaction between amylose and ${\beta}$-glucan. The addition of ${\beta}$-glucan to waxy starch seemed to have no effect of waxy starch.

• Journal of the Korean Society of Radiology
• /
• v.14 no.4
• /
• pp.391-396
• /
• 2020

In this study, we developed a phosphor film screen that can be applied to radiographs during non-destructive testing using Gd₂O₂S:Tb phosphor compounds. The image uniformity of the fabricated phosphor screen film was analyzed by FE-SEM, RMS and RDS analysis. In addition, the tensile strength, elongation, and modulus of elasticity of the Gd₂O₂S:Tb phosphor screen were evaluated by measuring the stress-strain characteristic curve. As a result, it was evaluated that the RSD value had an excellent image uniformity within 10% of the evaluation criteria. In addition, as a result of evaluation of physical properties, the tensile strength was 1.1760 N/㎟, the tensile strength at break was 1.1515 N/㎟. These results suggest that the Gd₂O₂S:Tb phosphor screen fabricated using the room temperature gel-printing method could be applied to digital radiography detectors for radiography.

• Korean Journal of Food Science and Technology
• /
• v.32 no.4
• /
• pp.755-762
• /
• 2000

Physicochemical properties of commercial sweet potato starches manufactured by 7 different companies were investigated in comparison with corn and potato starches. Crude ash and protein content varied from 0.36 to 1.02%, and from 0.04 to 0.14% based on dry weight, respectively. The protein contents were relatively smaller than that of corn or potato starch. But whiteness of the sweet potato starches was less than that of corn or potato starch. Mean diameter of the sweet potato starch granules varied from 14.23 to $21.08\;{\mu}m$ depending on the company and all sweet potato starches showed bimodal size distributions. Pasting viscosity measured by Rapid Viscoanalyzer(RVA) also showed variations among the starches of different companies. The starch from D company in Korea had the lowest pasting temperature$(74.00^{\circ}C)$ whereas the starch from a phillippine company(P) did the highest one$(80.35^{\circ}C)$. The peak viscosity of sweet potato starches was higher than that of corn starch but lower than that of potato starch. The D company starch also showed the highest peak viscosity(2283 cp) among the starches tested. Paste breakdown by hot shearing ranged from 524 cp (S company) to 1279 cp (HL company). Textural properties of the starch gels appeared significantly different among the starches of different manufacturers. The greatest hardness of the gel was $137.90\;g_{f}$ at 1 day storage whereas the lowest value was $31.53\;g_{f}$. Except the starches from 2 companies (P and S), the sweet potato starches formed very soft and weak gels. P or S company starches formed the gels similar to potato starch. Syneresis by freeze-thawing treatments appeared less for sweet potato starch gels than that for corn starch gels, but greater than that for potato starch gel. The overall properties of the sweet potato starches varied by the manufacturing companies, and ranged between those of corn and potato starches.

• Korean Journal of Food Science and Technology
• /
• v.44 no.2
• /
• pp.216-223
• /
• 2012

Dextran was produced by $Leuconostoc$ $mesenteroides$ SM with various contents of yeast extract and its rheological properties were modulated, via an addition of hydroxypropyl methylcellulose (HPMC) of different viscosities. The conversion yield reached 90% after adding 3% yeast extract, which remained constant, thereafter. The acidity of the cultures was approximately 1.4 and 0.9% after fermentation for 24 h at 25 and $30^{\circ}C$, respectively. The total dextran content (107.3 g/kg) was the highest in the presence of the 3% yeast extract. Under the same conditions, the consistency, viscous modulus (G"), and elastic modulus (G') of the cultures were $37.6\;Pa{\cdot}s^n$, 38 Pa, and 50 Pa, respectively. The rheological properties of the culture were changed drastically by the fortification with HPMC of higher concentration and viscosity. The addition of 10% HPMC (4,000 cp) resulted in a significant increase in G" to 1,950 Pa. Furthermore, adding HPMC to a viscous culture resulted in a remarkable increase in both hardness and firmness.

• The Korean Journal of Rheology
• /
• v.11 no.1
• /
• pp.28-33
• /
• 1999

Introducing boric acid to the polyviny alcohol(PVA) solutions has a profound effect on the rheological properties through crosslinking between hydroxyl groups of PVA. This study investigates the effect of boric acid on the rheological properties of polyvinyl alcohol(PVA)/dimethyl sulfoxide(DMSO)/water systems in the absence of cations. The viscosity of PVA/ DMSO/water systems containing 1 wt.% boric acid was decreased with increasing water content. PVA/DMSO systems containing 1 wt.% boric acid exhibited rheological properties similar to elastic gels by forming crosslinked structures. On the other hand, PVA/water systems containing 1 wt.% boric acid exhibited rheological properties typical of viscous materials. In-corporation of boric acid into PVA/DMSO system caused a notable change in the viscosity of the system, whereas boric acid had little effect on the viscosity of PVA/water system. PVA/DMSO/boric acid system gave the greatest storage modulus among the PVA solution systems. Increasing water level in the mixed solvent of DMSO and water diminished the storage modulus of the systems.

• Korean Journal of Materials Research
• /
• v.2 no.3
• /
• pp.220-227
• /
• 1992

Electrorheological(ER) fluid's storage shear modulus(G') and loss factor(${\eta}$) have been directly measured using small amplitude forced oscillating rheometer as a function of oscillating frequency, strain amplitude and applied electric field. Two types of experiment were performed , (a) frequency sweep and (b) amplitude sweep. Two kinds of sample were employed for this experiment ; cornstarch particles in corn oil and zeolite particles in silicone oil. The storage shear modulus was a strong function of driving frequency. Generally, the modulus increased with driving frequency. On the other hand, the loss factor was not well behaved as storage modulus, but as the driving frequency increases the loss factor slightly decreases was the trend of the material's characteristics. Also the modulus was a strong function of strain amplitude. Generally, modulus decreased with increasing strain, but loss factor increases slightly with increasing strain amplitude. For G', cornstarch in corn oil ER fluid has higher values than zeolite based fluid as we increased applied electric field. On the other hand, zeolite based fluid has higher values for ${\eta}$. There is a reasonable agreement between theoretical calculation and experiment.

• Journal of the Korean Crystal Growth and Crystal Technology
• /
• v.14 no.3
• /
• pp.115-122
• /
• 2004

When porous materials are dried, the particles flocculate into fish-net structure in gel phase. In order to exactly analyze the stress distribution of porous materials during drying process, the elastic tensor of microscopic gel structures has to be predicted considering pore shapes as well as porosities of porous materials. The elastic characteristics of porous materials associated with porosities were predicted analyzing microscopic gel structures with circular and cross pores via homogenization method and the drying processes of the electric porous ceramic insulator were simulated using finite element method (FEM). Comparing analysis results between consideration and negligence of pores, the deformed shape and distributions of temperature and moisture were similar but the residual stress was significantly different.

• Korean Journal of Food Science and Technology
• /
• v.33 no.6
• /
• pp.700-705
• /
• 2001

Sucrose첨가가 옥수수 전분호액의 레올로지 특성에 미치는 영향에 대하여 평가하였다. 전분호액은 sucrose 첨가에 관계없이 전단담화 비뉴턴 거동(n=0.37-0.58)을 나타내었으며, 또한 sucrose의 농도가 증가함에 따라 점조도지수$(K,\;K_h)$, 겉보기 점도$({\eta}_{a,100})$값은 크게 감소하였고 항복응력$({\sigma}_{oc},\;{\sigma}_h)$도 감소하는 경향을 나타내었다. 전분호액의 겉보기점도에 대한 온도의존성은 Arrhenius식에 의하여 높은 상관관계를 나타내었으며, 활성화에너지는 각각 10.80-15.59 kJ/mole을 나타내었고 농도가 증가함에 따라 감소하는 경향을 나타내었다. 적용된 주파수$({\omega})$ 범위에서 저장탄성률(G#)의 수치가 손실탄성률(G@)보다 높게 나타났으며 sucrose의 농도가 증가함에 따라 감소하여 탄성 및 점성 성질을 감소시켜 주었다. 이들 동적데이터로부터 전분호액은 sucrose 첨가에 의해 더욱 약한 겔과 같은 구조적 성질을 나타냄을 알 수 있었다. 그러므로 sucrose 첨가는 전분호액 내의 입자들의 재회합을 방해하여 전분호액의 레올로지 특성을 변화시킨다. Sucrose 30%를 첨가한 옥수수 전분호액을 제외한 모든 시료들은 이동인자$(shift\;factor,\;\alpha)$를 사용함으로써 Cox-Merz 중첩 원리에 잘 적용되었다.