• The Korean Journal of Community Living Science
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• v.17 no.3
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• pp.123-131
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• 2006

To compare the quality characteristics, chunggugjang was prepared with Bacillus subtilis NRLSI IV on the different inoculum levels$(10^2,\;10^4,\;10^6,\;and\;10^8 CFU/ml)$ and fermentation times(0, 12, 24, 36, and 48 hours). Although significant change in total nitrogen content was not found, the content of amino type, soluble and ammonia type nitrogen was generally increased according to the increase in fermentation time. Decomposition rate of nitrogen was also increased by fermentation time and nitrogen solubility was the highest value(62-75.9%) at 48 hour fermentation. In results of color changes, it was found that L and a value were decreased but there was no significant changes in b value as fermentation time was increased. In chunggugjang made with long fermentation time, hardness was decreased and relative viscosity of viscous substance was gradually decreased after little increase at initial fermentation time. The effect of inoculum level on hardness and relative viscosity were similar to that of fermentation time, i.e. the decrease of these at high inoculum level. In activity of V-GTP, 36 hour incubation could produce the highest value whereas no effect of inoculum level was found during fermentation except at 48 hour. In chunggugjang made with $10^2CFU/mL$ of Bacillus subtilis NRLSI IV, the content of glucose, sucrose, raffinose and stachyose was dramatically decreased at initial fermentation time and that of phytic acid, oxalic acid, citric acid, tartaric acid and malic acid was also decreased during fermentation, although the increase in acetic acid was found.

• Korean Journal of Food Science and Technology
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• v.19 no.2
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• pp.171-175
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• 1987

An objective method for the evaluation of eating quality of cooked noodle was established by using a specially designed shear extrusion cell of Rheometer. From the force-distance curve, the maximum force, initial force, extrusion work, and the slope were determined. In a test with Korean dried noodles made from 17 types of Australian wheat flour, the maximum and initial forces and extrusion work could represent the firm-soft and chewy character, which govern mostly the preference of cooked noodle. On the other hand, the slope could distinguish the textural changes of cooked noodle during the storage after cooking. The parameters showed significant correlation with the protein content, water absorption, development time and extensibility of flour, but no correlation was obtained with the maximum viscosity of viscogram. For the estimation of textural preference, the correlation coefficient obtained from a multiple regression analysis using the maximum viscosity of viscogram and the maximum force of shear extrusion test as the two independent variables was not significantly higher than the coefficient obtained from a simple regression with the maximum force only.

• Proceedings of the Korea Concrete Institute Conference
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• 2008.04a
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• pp.833-836
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• 2008

In this study, we would like to study on the apply properties to salt water environment of pre-hydrated bentonite for complement problem that water leakage to permit salt water that existing bentonite does not initial swelling. Accordingly, execute viscosity properties, swelling properties, permeability and confirmed apply properties to salt water environment. Did not permit initial permeable in test result salt water environment, and permeable did not happen until 72 hours by maximum $3kgf/cm^2$ water pressure. Fresh water environment enough progress of gelation confirm that viscosity and swelling properties confirmation result and as delamination phenomenon of platy formation looked in salt water environment but this as bentonite hydrates crystallization layer swelling that is done consider. Synthetic study results, if compaction condition such as press layer is formed to bentonite upper, applied to the salt water environment of the underground structures of expectations.

• Journal of Adhesion and Interface
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• v.2 no.2
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• pp.11-19
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• 2001

The phase-transfer catalyzed radical polymerization of styrene was carried out using tricaprylylmethylammonium chloride as a phase-transfer catalyst in a two-phase system of an aqueous $Na_2S_2O_8$ solution and toluene at $60^{\circ}C$ under nitrogen atmosphere. The initial rate of radical polymerization was expressed as the combined terms of concentrations of quaternary onium cation and peroxydisulfate anion in the aqueous phase rather than the fed concentrations of catalyst and $Na_2S_2O_8$. The observed initial rate of radical polymerization was used to analyze the radical polymerization mechanism with a cycle phase-transfer initiation step in the heterogeneous liquid-liquid system. The viscosity average molecular weight of polystyrene was inversely proportional to concentration of $Na_2S_2O_8$ expressed as $[Q^+]([S_2O{_8}^{2-}]{\alpha}_2)^{1/2}$ derived by the radical polymerization mechanism.

• Korean Journal of Food Science and Technology
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• v.16 no.1
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• pp.99-107
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• 1984

Naked barley flour(Baekdong cultivar) was examined with respect to its pasting properties by means of Brabender amylograph after adding barley lipids, fatty acids, vegetable oils and emulsifiers at 1% level. Amylogram of barley flour showed a similar gelatinization temperature but higher paste viscosities at all reference points as compared with wheat flour. Barley flour showed lower amylograph curves by defatting with n-hexane, namely reductions in initial gelatinization point, maximum viscosity and setback value. But re-addition of n-hexane extract to the defatted flour essentially reproduced the curve obtained in the undefatted flour. Addition of polar and nonpolar lipids exhibited different effects on the pasting properties of barley flour. Polar lipids generally increased maximum viscosity a little while non-polar lipids increased the maximum viscosity substantially. Addition of increasing amounts of nonpolar lipids was found to progressively increase the maximum viscosity. Addition of fatty acids increaed th maximum viscosity and delayed the peak time. The maximum viscosity of defatted barley flour impregnated with unsaturated fatty acids was higher than that of defatted barley flour impregnated with saturated fatty acids Increasing amounts of linoleic acid were fount to progressively increase the maximum viscosity and to delay the peak time of defatted barley flour. Addition of six vegetable oils lowered the gelatinization temperature and rasied the maximum viscosity and temperature at maximum viscosity. Addition of increasing amount of peanut oil was found to decrease the maximum viscosity. The effect of emulsifiers was greater in undefatted flour than in defatted flour. The maximum viscosity of defatted flour was slightly affected by Methocel 50, Methocel 1500 and Emulthin, and substantially increased by Methocel 4000, sodium polyacrylate and calcium stearyl lactylate.

• Journal of the Korea Organic Resources Recycling Association
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• v.25 no.4
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• pp.41-50
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• 2017

The design of proper agitation system is requisite in biological waste treatment and energy generation plant, which is affected by viscosity, impeller types, and power consumption. In the present work, hydrogen fermentation of food waste was conducted at various operational pHs (4.5~6.5) and substrate concentrations (10~50 g Carbo. COD/L), and the viscosity of fermented broth was analyzed. The $H_2$ yield significantly varied from 0.51 to $1.77mol\;H_2/mol\;hexose_{added}$ depending on the pH value, where the highest performance was achieved at pH 5.5. The viscosity gradually dropped with shear rate increase, indicating a shear thinning property. With the disintegration of carbohydrate, the viscosity dropped after fermentation, but it did not change depending on the operational pH. At the same pH level, the $H_2$ yield was not affected much, ranging $1.40{\sim}1.86mol\;H_2/mol\;hexose_{added}$ at 10~50 g Carbo. COD/L. The zero viscosity and infinite viscosity of fermented broth increased with substrate concentrations, from 10.4 to $346.2mPa{\cdot}s$, and from 1.7 to $5.3mPa{\cdot}s$, respectively. There was little difference in the viscosity value of fermented broth at 10 and 20 g Carbo. COD/L. As a result of designing the agitation intensity based on the experimental results, it is expected that the agitation intensity can be reduced during hydrogen fermentation. The initial and final agitation intensity of 30 g Carbo. COD/L in hydrogen fermentation were 26.0 and 10.0 rpm, respectively. As fermentation went on, the viscosity gradually decreased, indicating that the power consumption for agitation of food waste can be reduced.

• Journal of Mechanical Science and Technology
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• v.17 no.3
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• pp.440-448
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• 2003

In the present paper, numerical simulations of buoyant plume dispersion in a neutral and stable atmospheric boundary layer have been carride out. A Lagrangian Stochastic Model (LSM) with a Non-Linear Eddy Viscosity Model (NLEVM) for turbulence is used to generate a Reynolds stress field as an input condition of dispersion simulation. A modified plume-rise equation is included in dispersion simulation in order to consider momentum effect in an initial stage of plume rise resulting in an improved prediction by comparing with the experimental data. The LSM is validated by comparing with the prediction of an Eulerian Dispersion Model (EDM) and by the measured results of vertical profiles of mean concentration in the downstream of an elevated source in an atmospheric boundary layer. The LSM predicts accurate results especially in the vicinity of the source where the EDM underestimates the peak concentration by 40% due to inherent limitations of gradient diffusion theory. As a verification study, the LSM simulation of buoyant plume dispersions under a neutral and stable atmospheric condition is compared with a wind-tunnel experiment, which shows good qualitative agreements.

• Journal of the East Asian Society of Dietary Life
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• v.18 no.4
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• pp.539-546
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• 2008

This study was conducted in order to investigate the effects of maesil extract on medium and cake flour using the falling number and RVA tests, as well as farinography, and alveography. The maesil extract were added on the medium and cake flour bases, 3% and 5% each. The falling numbers of the medium and cake flour with maesil extract were increased due to alteration of the protein in the flour. Analysis of the RVA characteristics showed that the addition of maesil extract did not have a significant effect on the initial pasting temperature. Peak viscosity, holding strength, final viscosity, and the breakdown and setback values of the medium flour were not consistent, but those of the cake flour decreased. Farinography demonstrated that the addition of maesil extract decreased water absorption and improved the stability of the medium and cake flour. The characteristics of the alveogram showed that the addition of maesil extract increased the extensibility and swelling index. Based on the experimental data, the processing rheology may be good when using maesil extract to make yellow layer cake.

• Transactions on Electrical and Electronic Materials
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• v.7 no.1
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• pp.30-35
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• 2006

We have studied the motion of charged micro-particles that are immersed in a nematic liquid crystal (LC) and controlled by in-plane field. The LC is an anisotropic liquid such that the viscosity of the LC depends on flow direction, phase of the LC, and temperature, which affects the motion of the charged particles under the influence of electric field. This study shows that the motion of charged particles mainly depends on the applied voltage and the LC phase, but does not show any significant influence from the initial alignment of LC, although one may expect directional difference in drag force due to interaction between LC and particle. The viscosity changes due to temperature variations in nematic phase also show no signification influence on particle velocity when compared to the effect from varying in-plane field strength.

• Journal of the East Asian Society of Dietary Life
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• v.23 no.6
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• pp.778-788
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• 2013

The objective of this study was to investigate the effects and availability of arrowroot powder in making white bread. The characteristics of pasting, farinogram and alveogram of the dough containing arrowroot powder were analyzed. Further, the physicochemical properties of white bread were analyzed by different mixing ratios (0, 3, 5 and 7%) of arrowroot powder during storage periods. When 7% of arrowroot powder was added, the initial pasting temperature of the dough by using a RVA (rapid visco analyzer) was significantly increased. Peak viscosity, holding strength, break down, final viscosity and set back were decreased by increasing added arrowroot powder. With the increasing amounts of arrowroot powder, the values of farinogram and alveogram parameter for the dough showed a tendency to decrement. The texture profile analysis of the white bread revealed that hardness, springiness, cohesiveness and gumminess were increased by adding arrowroot powder and further, the storage time was longer. By increasing the amount of added arrowroot powder, the L value of the white bread was decreased, whereas the a, b value were increased. In the sensory evaluation, the white bread of the control and that of the added 3% arrowroot powder showed the highest preference in total score.