• Journal of Microbiology and Biotechnology
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• 제9권6호
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• pp.820-825
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• 1999

A bacterial strain WN9, which produced a new type of extracellular polysaccharide, was isolated from soil samples. By morphological, physiological, biochemical, and phylogenetic studies, strain WN9 was identified as a Paenibacillus sp. and it was named as Paenibacillus sp. WN9, which produced a high molecular extracellular polysaccharide from glucose. The molecular weight of the exopolysaccharide (EPS-WN9) was estimated to be about 31.5 mega-Da. The FT-IR spectrum of EPS-WN9 revealed typical characteristics of polysaccharides. EPS- WN9 consisted of D-glucose and D-mannose with a molar ratio of 1:1.4 being identified as a neutral sugar component. The acidic component of EPS- WN9 was tyrosine. Rheological analysis of EPS- WN9 revealed that the pseudoplastic property and its apparent viscosity remained stable at various temperatures and pHs.

• 한국재료학회지
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• 제28권2호
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• pp.95-100
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• 2018

In this study, $ZrO_2$ ceramic ink was formulated for additive manufacturing three dimensional structure using dispenser printing technique. Ceramic ink with various $ZrO_2$ loading (30, 40, 50vol%) was prepared to evaluate their rheological properties and printability. High $ZrO_2$ loading $ZrO_2$ ceramic ink showed higher elastic modulus and improved shape retention, when the ceramic ink was printed and sintered at $1450^{\circ}C$ for 1h. Microstructural analysis of printed $ZrO_2$ objective indicated that high $ZrO_2$ loading objective showed lower porosity and smaller pore size.

• Macromolecular Research
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• 제12권5호
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• pp.451-458
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• 2004

Water-soluble polyacrylamides hydrophobically modified with small amounts of N,N-dialkylacrylamides [N,N-dihexylacrylamide (DHAM) and N,N-dioctylacrylamide (DOAM)] have been prepared through free radical solution polymerizations using two hydrophobic initiators derived from 4,4' -azobis(4-cyanopentanoic acid) (ACVA) and long linear chains consisting of 12 and 16 carbon atoms (C12 and C16). This procedure resulted in polyacrylamides containing hydrophobic groups along the chain as well as at the chain ends. We compare the properties of this class of polymers, termed "combined associative polymers", with those of the multisticker (with hydrophobic groups along the polymer chain) and telechelic (with hydrophobic groups at the chain ends) associative polymers. These materials were prepared using DHAM or DOAM and a hydrophobic initiator (ACVA) modified with alkyl chains of two different lengths. Polymers having molecular weights (M$\_$w/) of ca. 175,000 and hydrophobic contents [H] of ca. 0.8 mol% were prepared using 0.07 mol% of initiator relative to the total monomer feed. We investigated the effects that the type, localization, and concentration of the hydrophobic groups have on the viscosities of the associative polymer solutions.

• Restorative Dentistry and Endodontics
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• 제36권5호
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• pp.377-384
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• 2011

연구목적: 본 연구의 목적은 열연화주입형 gutta percha와 resilon의 온도 변화에 따른 점탄성 변화를 관찰하고 조작성을 비교하기 위함이다. 연구 재료 및 방법: Obtura-II 시스템을 이용하여 세 종류의 gutta percha와 resilon을 $140^{\circ}C$와 $200^{\circ}C$로 가열한 후 사출 온도를 측정하였다. 점도계를 이용하여 온도 변화에 따른 재료들의 점탄성 특성(전단탄성계수, G'; 전단점성계수, G"; 손실 탄젠트, tan${\delta}$; 복소점도, ${\eta}^*$)을 관찰하였다. 점도계와 차동주사열측정기(DSC)로 재료들의 상전이 온도를 측정하였고 가압법으로 $60^{\circ}C$와 $40^{\circ}C$에서 재료들의 점조도를 비교하였다. 결과: 세 종의 gutta perchas는 온도에 따라 서로 다른 점탄성 특성을 나타냈다. $40-50^{\circ}C$에서 연화된 재료의 고체화 상변이가 일어났고, 점도계와 DSC로 측정된 상변이 시작 온도는 유사하였다. 상변이 시작 온도와 가압 시 점조도는 재료들마다 차이를 보였다(p < 0.05). Resilon은 gutta percha와 비슷한 유변학적 특성을 보였다. 결론: 열연화된 근관충전재는 냉각과정 동안 유변학적 특성의 변화를 나타냈고 재료들마다 서로 다른 점탄성 특성은 근관 내주입 시와 충전 시 서로 다른 조작성을 보임을 알 수 있다.

• Restorative Dentistry and Endodontics
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• 제29권6호
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• pp.489-497
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• 2004

Objective: The purpose of this study was to investigate the viscoelastic properties related to handling characteristics of composite resins, Methods: A custom designed vertical oscillation rheometer (VOR) was used for rheological measurements of composites. The VOR consists of three parts: (1) a measuring unit, (2) a deformation induction unit and (3) a force detecting unit, Two medium viscous composites, Z100 and Z250 and two packable composites, P60 and SureFil were tested. The viscoelastic material function, including complex modulus $E^{*}$ and phase angle ${\delta}$, were measured. A dynamic oscillatory test was used to evaluate the storage modulus (E'), loss modulus (E") and loss tangent ($tan{\delta}$) of the composites as a function of frequency ($\omega$) from 0.1 to 20 Hz at $23^{\circ}C$. Results: The E' and E" increased with increasing frequency and showed differences in magnitude between brands. The $E^{*}s$ of composites at ${\omega}{\;}={\;}2{\;}Hz$, normalized to that of Z100, were 2.16 (Z250), 4,80 (P60) and 25.21 (SureFil). The magnitudes and patterns of the change of $tan{\delta}$ of composites with increasing frequency were significantly different between brands. The relationships between the complex modulus $E^{*}$, the phase angle ${\delta}$ and the frequency \omega were represented by frequency domain phasor form, $E^{*}{\;}(\omega){\;}={\;}E^{*}e^{i{\delta}}{\;}={\;}E^{*}{\angle}{\delta}$. Conclusions: The viscoelasticity of composites that influences handling characteristics is significant different between brands, The VOR is a relatively simple device for dynamic, mechanical analysis of high viscous dental composites. The locus of frequency domain phasor plots in a complex plane is a valuable method of representing the viscoelastic properties of composites.

• 폴리머
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• 제27권4호
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• pp.377-384
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• 2003

직접 중합법으로 내충격성 폴리스티렌과 유기화 층상 실리케이트의 나노복합체를 합성하여 점토 첨가에 의한 고무 입자 크기 및 물성의 영향을 조사하였다. 사용한 유기화 점토 중에서는 벤젠기를 지닌 몬모릴로나이트가 폴리스티렌에 우수한 분산 효과를 나타내었다 유기화 점토를 첨가한 경우 X선 회절 분석에서 층간삽입된 피이크를 관찰할 수 있었으나, 고무의 농도가 증가할수록 낮은 각도쪽으로 이동하는 것으로 보아 유기화 점토는 고무에 더 좋은 분산성을 보이는 것으로 파악된다. 분산상인 고무 입자는 점토를 첨가할수록 평균 입자경이 커지며 넓은 입도 분포를 나타내었는데, 이는 점토 첨가에 의해 폴리스티렌 상에 대한 고무 상의 점도비가 더욱 증가하여 평균 입자가 커졌으며 분산계가 불안정해져 넓은 입도 분포를 갖는 것으로 추정된다. 열중량 분석의 결과 나노복합체는 향상된 열적 물성을 보여주었고, 유변 물성을 측정한 결과 점토가 첨가됨에 따라 재료의 복소 점도 및 저장 탄성률은 향상되었다.

• 한국식품과학회지
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• 제26권6호
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• pp.819-823
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• 1994

쌀전분을 이용한 지방대체소제의 개발을 목적으로 ${\alpha}-amylase$를 이용하여 가수분해도가 낮은 rice maltodex-trin을 제조하고 이의 일반적인 특성과 유동특성을 검토하였다. 쌀전분을 고온에서 호화시킨 후 내열성 ${\alpha}-amylase$로 가수분해 시킨 rice maltodextrin의 평균 중합도는 D.E. 값이 3,4,5,6일 때 각각 72.8, 64.7, 56.3, 48.7이었으며, 상당히 한정된 중합도 분포를 나타내었다. D.E. $3{\sim}6$의 maltodextrin의 찬물에 대한 용해도는 D.E. 값의 중가에 따라 473%에서 71.5%로 현저하제 증가되었다. Rice maltodextrin 8%(w/v) 용액은 의가소성 유체거동을 보였으며, D.E. 값이 증가함에 따라 유동거동지수 n가 강소하였구 곁보기 점도는 $2{\sim}7\;mPa{\cdot}s$ 범위의 값을 가졌다.

• Korea-Australia Rheology Journal
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• 제21권4호
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• pp.213-223
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• 2009

Taylor-Couette flow (i.e., flow between concentric, rotating cylinders) has long served as a paradigm for studies of hydrodynamic stability. For Newtonian fluids, the rich cascade of transitions from laminar, Couette flow to turbulent flow occurs through a set of well-characterized flow states (Taylor Vortex Flow, wavy Taylor vortices, modulated wavy vortices, etc.) that depend on the Reynolds numbers of both the inner and outer cylinders ($Re_i$ and $Re_o$). While extensive work has been done on (a) the effects of weak viscoelasticity on the first few transitions for $Re_o=0$ and (b) the effects of strong viscoelasticity in the limit of vanishing inertia ($Re_i$ and $Re_o$ both vanishing), the viscoelastic Taylor-Couette problem presents an enormous parameter space, much of which remains completely unexplored. Here we describe our recent experimental efforts to examine the effects of drag reducing polymers on the complete range of flow states observed in the Taylor-Couette problem. Of particular importance in the present work is 1) the rheological characterization of the test solutions via both shear and extensional (CaBER) rheometry, 2) the wide range of parameters examined, including $Re_i$, $Re_o$ and Elasticity number E1, and 3) the use of a consistent, conservative protocol for accessing flow states. We hope that by examining the stability changes for each flow state, we may gain insights into the importance of particular coherent structures in drag reduction, identify simple ways of screening new drag reducing additives, and improve our understanding of the mechanism of drag reduction.

• 한국수산과학회지
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• 제53권5호
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• pp.681-687
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• 2020

Physicochemical properties of fucoidan and alginate extracted from Sargassium horneri were investigated. The alginates were extracted and purified via three different routes (CaCl₂, HCl and ethanol routes), and their rheological properties at various concentrations and temperatures were determined. The yield of fucoidan was 3.08%, and it was mainly composed of fucose and galactose. Fourier-transform infrared spectrum of fucoidan showed strong absorption band at 1,254 and 827 cm^-1 corresponding to the sulfate group. Flow behavior of the alginate solution was characterized using the power-law model. The consistency index increased with increasing concentrations. The sodium alginate solution (1.5%) exhibited Newtonian behavior when extracted via the CaCl₂ and HCl routes, while it exhibited pseudoplastic behavior when extracted via the ethanol route. The effect of temperature on the flow behavior was investigated in terms of the activation energy (E_a), which was obtained using the Arrhenius equation. The E_a value corresponding to the alginate solution decreased with increasing shear rates. The E_a values corresponding to the alginate solutions purified via the CaCl₂, HCl, and ethanol routes were 13.54-18.64 kJ/mol, 13.42-19.21 kJ/mol, and 9.51-10.67 kJ/mol, respectively. The low E_a values corresponding to the solutions extracted via the ethanol route suggest that the flow behavior does not depend significantly on temperature.

• 한국식품조리과학회지
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• 제33권3호
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• pp.300-306
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• 2017

Purpose: This study aimed to prepare sea tangle vinegar and test its applicability as a vinegar-based functional salad dressing in terms of physicochemical properties. Methods: Sea tangle vinegar was prepared by mixing sea tangle with sugar and vinegar and fermenting the mixture at room temperature for 3 months. The resulting sea tangle vinegar was examined for its physicochemical properties and antioxidant activity with brewed vinegar and persimmon vinegar as controls. Results: The sea tangle vinegar showed significantly higher viscosity than control vinegars, and shear thinning behavior that is typical for salad dressing containing polymers. In addition, storage modulus (G′) of sea tangle vinegar was relatively high in dynamic viscosity measurement while that of control vinegars remained negligible. Together with the high soluble solids content of sea tangle vinegar, rheological behavior indicates that sea tangle vinegar had soluble polysaccharides extracted from sea tangle, consequently leading to an increase in viscosity. Titratable acidity (TA) and pH were 2.52% and 3.58, respectively, which satisfies the TA and pH requirements for microbiological safety of a salad dressing. Absorbance at 285 nm and Folin Ciocalteu's reagent method revealed that sea tangle vinegar contained antioxidative phenolic compounds. Conclusion: This study demonstrates that sea tangle vinegar could be potentially developed as a vinegar-based functional salad dressing when combined with sensory evaluation in the future.