• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2000.11a
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• pp.273-279
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• 2000

Until recently performance requirements for automatic transmission fluids have continued to change to reflect the design changes of automatic transmission. The major purpose for these design changes is to improve the fuel economy and easy driving. To meet recent performance requirements fur automatic transmission the needs for special base oils Bike API Group III and IV base oils become larger. In this paper to evaluate the effects of base oils on performance of automatic transmission fluids formulated with API Group I,II,III and IV and Dexron III and Hereon Type additive package, Brookfield viscosity, oxidation test, SAE No.2 friction test and seal compatibility test were examined. From the test we knew that the use of Croup III and IV base oils in ATF has several benefits in low temperature viscosity, oxidation stability and SAE No.2 friction characteristics.

• Elastomers and Composites
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• v.49 no.3
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• pp.245-252
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• 2014

FT-IR measurement and the physical properties of polyurethane adhesive prepared from the polyol, isocyanate, 2-HEMA and other acrylate monomers were examined. The softening point, viscosity, adhesion strength and mechanical properties of the PU adhesives were reviewed by Ring and Ball method, Brookfield viscometer and universal test machine, respectively. Results revealed that increment of both PPG amount and butyl acrylate content decreased softening point, adhesion strength, tensile strength and 100% modulus. However as 2-HEMA and MDI content increased the mechanical properties including tensile strength, 100% modulus increased, and also the viscosity and NCO content increased.

• Korean Journal of Human Ecology
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• v.3 no.1
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• pp.88-99
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• 2000

This study was perfomed to search for how properties of the starch viscosity appear in different qualities, when acetic acid is added. For this study, corn starch which belongs to A-type. Potato starch to B-type. and sweet potato starch to C-type were chosen as an experimental material. which was added to acetic acid controlled as pH 4.0, 4.5, and 5.0 at the time of before and after heating. After that, the viscosity properties of each starch was analyzed using Amylogram and Brookfield viscometer. As a result. the viscosity was shown high in an order of potato. sweet potato, and corn starch. According to addition of acetic acid. tile viscosity appeared to be low. The viscosity differences of before and after heating when the acid is added were shown as follows : Amylogram shows that the lower the pH is. the lower the viscosity is when the acid is added before-heating. In case the acid is added before-heating, gelatinization temperature, consistency and setback was increased. but breakdown decreased. In case the acid is added after-heating, the viscosity goes down at soon as it is added meanwhile consistency and setback was decreased. but breakdown increased. Such properties of the viscosity show a conspicuous variation in an order of potato. sweet Potato. and corn starch. Brookrield viscometer shows that the lower the apparent viscosity is. the lower pH is at the time of before-heating when the acid is added. In case of after-heating, when the acid is added. the apparent viscosity shows a higher inclination than that of before-heating in corn starch and sweet potato starch.

• Structural Engineering and Mechanics
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• v.58 no.1
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• pp.93-102
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• 2016

This article presents an experimental study on the effect of temperature and solid volume fraction of nanoparticles on the dynamic viscosity for the CuO/EG-water nanofluid. Nanoparticles with diameter of 40 nm are used in the present study to prepare nanofluid by two-step method. A "Brookfield viscometer" has been used to measure the dynamic viscosity of nanofluid with solid volume fraction up to 2% at the temperature range between 20 to $60^{\circ}C$. The findings have shown that dynamic viscosity of nanofluid increases with increasing particle volume fraction and decreasing temperature. Nine different correlations are developed on experimental data point to predict the relative dynamic viscosity of nanofluid at different temperatures. To make sure of accuracy of the proposed correlations, margin of deviation is presented at the end of this study. The results show excellent agreement between experimental data and those obtained through the correlations.

• Archives of Pharmacal Research
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• v.29 no.12
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• pp.1171-1178
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• 2006

This study examined the effects of flavors, which are usually added to improve the appeal of pharmaceutical agents, on the viscosity and gelling point of 18% (w/w) aqueous poloxamer 407 solutions. Monoterpenes, esters, alcohols, aldehyde ketones and lactone type flavors were examined. The concentrations of flavor ranged from 0.1 to 1.0%(w/w). After adding a flavor to the aqueous poloxamer 407 solution, the viscosity of the solution was measured using a Brookfield viscometer, and the gelling point was determined from the viscosity vs. temperature plot. The gelling point of the aqueous poloxamer 407 solution decreased with increasing concentration of flavors except for coumarin, vanillin and ethylvanillin. Thermal analysis with DSC showed an interaction between the flavors and poloxamer 407. These results suggest that the flavors bind to the hydrophilic end chains of poloxamer 407, which increases the viscosity, causing gelation at lower temperatures.

• Journal of Food Hygiene and Safety
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• v.16 no.1
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• pp.82-87
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• 2001

A study was performed to establish detection methods by viscometric and pulsed photostimulated luminescence (PPSL) methods for irradiated com powder. Viscosity was determined using a Brookfield DV-rotation viscometer at 3$0^{\circ}C$ and operated at 30, 60, 90, 120, 150, 180, and 210 rpm. All irradiated samples showed a decrease in Viscosity with increasing stirring speeds (rpm) and irradiation doses. Treatments at 1~3 kGy significantly decreased the viscosity. The photon counts of irradiated corn powder were measured by PPSL immediately after irradiation and exhibited an increase with increasing irradiation dose. The photon counts of irradiated com powder almost disappeared with lapse of time in room conditions, but detection of irradiation was still possible after one month at darkroom conditions. Consequently, these results suggest that the detection of irradiated com powder is possible by both viscometric and PPSL methods.

• KSTLE International Journal
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• v.8 no.1
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• pp.16-20
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• 2007

This study introduces a new approach to a falling ball viscometer by using a high speed motion camera to measure the viscosity of both Newtonian and non-Newtonian fluids from the velocity-time data. This method involves capturing continuous photographs of the entire falling motion of the ball as the ball accelerates from the rest to the terminal velocity state. The velocity of a falling ball was determined from the distance traversed by the ball by examining video tape frame by frame using the marked graduations on the surface of the cylinder. Each frame was pre-set at 0.01. Glycerin 74% was used for Newtonian solution, while aqueous solutions of Polyacrylamide and Carboxymethyl Cellulose were for non-Newtonian solutions. The experimental viscosity data were in good agreements with the results obtained from a rotating Brookfield viscometer.

• Journal of the Korean Chemical Society
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• v.16 no.1
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• pp.25-32
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• 1972

The effect on the apparent viscosity of 2 wt. % Veegum suspensions of different types of electrolytes and of different electrolyte concentrations was studied. Measurements were made with a Brookfield Synchro-Lectric Viscometer, using no.3 spindle at 30 R.P.M. at $24^{\circ}C$. As electriolyte concentration increased, the apparant viscosity was observed to increase to a maximum and then to decrease. Changes in viscosity were in general agreement with predicted results based on the Hofmeister sequence and the Schulze-Hardy rule. The observed electrolyte effect on the apparent viscosity was discussed in terms of the Verwey-Overbeek theory.

• Journal of the Korean Society of Marine Environment & Safety
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• v.22 no.2
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• pp.240-245
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• 2016

This paper describes the rheological behavior study such as viscosity and change of shear stress regarding marine lubricating oil according to the amount of Marine Gas Oil (MGO) dilution. The viscosity reduction due to fuel dilution is crucially important characteristic to decreasing engine durability because of the abrasion of piston ring or liner. The lubricating oil used in this paper was blended with magnetic stirrer diluted High Sulfur Diesel (HSD, 0.05 wt%) ratio of 3 %, 6 %, 10 %, 15 % and 20 %. The viscosity and shear stress of diluted lubricating oil were measured with the temperature range from $-10^{\circ}C$ to $80^{\circ}C$ using a rotary viscometer (Brookfield Viscometer). As the amount of MGO dilution increasing in lubricating oil, the viscosity and stress of those decreased, because the lubricating oil diluted MGO with low viscosity show the trends to decreased viscosity and shear stress. Especially, the viscosity and shear stress of lubricating oil radically decreased at low temperature ($0{\sim}-10^{\circ}C$) and doesn't effect in MGO dilution at over $40^{\circ}C$. As temperature risen, the reduction of the viscosity and shear stress in lubricating oil shows the Newtonian behavior. The lubricating oil was required to check up periodically to improve engine durability since the viscosity reduction by MGO dilution accelerating the engine abrasion.

• Preventive Nutrition and Food Science
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• v.9 no.2
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• pp.133-137
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• 2004

This study was carried out to establish a method for the detection of irradiated glutinous rice by measuring pulsed photostimulated luminescence (PPSL) and viscometric properties. Viscosity was determined using a Brookfield DV-III rotation viscometer at 3$0^{\circ}C$ and measured at 30, 60, 90, 120, 150, 180, and 210 rpm. All irradiated samples indicated a decrease in viscosity with increasing stirring speeds (rpm) and irradiation doses. Treatments with 2∼5 kGy significantly decreased the viscosity. The photon counts of the irradiated glutinous rice were measured by PPSL and the photon counts of the non-irradiated and irradiated glutinous rice measured immediately after irradiation exhibited an increase with increasing irradiation dose. The photon counts of irradiated glutinous rice almost disappeared with the lapse of time when stored under normal room conditions, but was still possible to detect after 12 months of darkroom storage. Consequently, these results indicate that the detection of irradiated glutinous rice is possible by both viscometric and PPSL methods.