• Applied Biological Chemistry
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• v.33 no.3
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• pp.223-230
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• 1990

Gelatinization properties of heat-moisture treated Olchal(japonica) and Hankangchalbyeo(j x indica) waxy rice starches were compared. The blue value, light transmittance of starch suspension and viscosity in sodium hydroxide solution were similar between two starches. Olchal starch showed lower water binding capacity, swelling power md peak viscosity by amylograph than Hankangchalbyeo starch. Upon heat-moisture treatments all above parameters were decreased. The critical sodium hydroxide concentration for gelatinization was increased by treatments. The initial pasting temperature of Olchal starch was higher than that of Hankarlgchalbyeo. All amylograph reference points increased by the treatments, except the maximum viscosity or 2l% moisture-treated Olchal starch. Starches treated at 18% moisture level showd the highest value of consistency index. The activation energy of consistency index for gelatinized Olchal starch was lower than that for Hankangchalbyeo starch. The heat-moisture treatments had no effect on activation energy.

• Korean journal of food and cookery science
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• v.16 no.2
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• pp.151-159
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• 2000

The effects of bromelain and $\alpha$-chymotrypsin treatments on the functional properties(foaming capacity, foaming stability, emulsifying capacity, and emulsifying stability) of soy protein isolate(SPI) and the addition of various sweeteners(sucrose, sorbitol, xylitol) on the quality attributes(viscosity, overrun ratio, melt-down property, and sensory characteristic) of soy ice cream were studied. SPI was more effectively hydrolyzed with $\alpha$-chymotrypsin than bromelain, resulting in a better foaming and emulsifying capacity. Adding xylitol could significantly improve the viscosity, overrun and melt-down property of soy ice creams while the effect was the lowest in the sucrose addition. Bromelain treatment caused a lower apparent viscosity of SPI suspension compared with $\alpha$-chymotrypsin treatment and untreated. The overrun ratios of the soy ice cream prepared with bromelain and $\alpha$-chymotrypsin treated SPI were 18.9∼25.9% and 24.9∼40.3%, respectively as a result of freezing with agitation for 20 min in an ice cream maker. Comparatively, untreated SPI could bring only 15.8∼21.4% overrun ratios after operating for 15 min. The bromelain treatment caused high melt-down tendency of the product while soy ice cream with untreated SPI showed an opposite trend. In sensory characteristics, no significant differences in the strength of beany flavor were noted among the samples. Sweetness, bitter taste, icy feel, and mouthfeel of the product were greatly affected by the enzyme-treatment of SPI. Soy ice cream added with xylitol after $\alpha$-chymotrypsin treatment was the most acceptable among all samples.

• Journal of the Korean Ceramic Society
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• v.36 no.2
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• pp.178-185
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• 1999

For the process control of silicon nitride gelcasting, the composition effect of acryamide system on the viscosity of slip and mechanical property of gelcast green body were investigated. The slip was prepared by ball milling of silicon nitride suspension prepared with acrylamide monomer and polyelectrolyte dispersant after premixing them by attritor. The slip mixed with initiator was vacuum deaired and cast into molds, and then polymerized. The consolidated green body was obtained by drying the gelated slip. The viscosity measument and the diametral compression test was done to evaluate the rheological behaviro of slip and mechanical property of gelcast body, respectively. Experimental results showed that the high solid loading of silicon nitride slip was obtained up to 46 vol% with a low viscosity. The mechanical property of gelcast body mainly increased with increasing the concentration of monomer. The gelcast body was machinable above the ∼3 MPa of tensile strength. The relative density of pressured-sintered body was 98.5% at 1760$^{\circ}C$, 3 h.

• Proceedings of the Korean Geotechical Society Conference
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• 2009.03a
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• pp.154-163
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• 2009

The groutability depends on the properties of the grout, its injection processes, and on the mechanical properties of the soil formation. During the process of pouring cement-based grouting into a porous medium, a variation with time occurs in the viscosity of grout suspension. In addition the particle filtration phenomenon will limit the expansion of the grouted zone because cement particles are progressively stagnant within the soil matrix. In this paper, a closed-form solution was derived by implementing the mass balance equations and the generalized phenomenological filtration law, which can be used to evaluate the deposition of cement-based grout in the soil matrix. The closed-form solution relevant to a particular spherical flow was modified by a step-wise numerical calculation, considering the variable viscosity caused by a chemical reaction, and the decrease in porosity resulting from grout particle deposition in the soil pores. A series of pilot-scale chamber injection tests was performed to verify that the developed step-wise numerical calculation is able to evaluate the injectable volume of grout and the deposition of grout particles. The results of the chamber injection tests concurred well with that of the step-wise numerical calculation. Based on the filtration phenomenon, a new groutability criterion of cement-based grout in a porous medium was proposed, which might facilitate a new insight in the design of the grouting process.

• Journal of the Korea Institute of Building Construction
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• v.2 no.4
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• pp.145-152
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• 2002

High fluid concrete unlike OPC concrete is made with various material, and the phase of fresh concrete is considerably different. In order to understand fluidity phase and mix properties of high fluid concrete, concrete is required to access as suspension structure which consists of aggregate and paste. The focus of this paper is to analyze the test results and quantify the effect of mix proportions of mortar and fineness modulus of sand on the properties of fresh mortar. The effect of water-binder ratio. sand-binder ration. contents of ggbs (by mass of total cementitious materials). and various contents of water reducing agent on the yield stress and plastic viscosity of the mix is studied. Based on the experimental results, the fellowing conclusions can be drawn: (1) The mixing time needed for high fluid mortar was approximately two times more than that of ordinary portland mortar. (2) The fluidity phase of mortar could be explained by yield stress of mix and the fluidity of mortar. (3) As the content of ggbs increased, yield stress of mortar was decreased and plastic viscosity of it was increased. (4) For the high fluid mortar, it was appeared that sand-binder ratio should be below 1.5.

• Korean Journal of Materials Research
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• v.11 no.2
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• pp.137-145
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• 2001

A new process, gelcasting in aqueous medium, to fabricate complex-shaped ceramic core has investigated. The ceramic slurry, mixture of fused silica powder and additives such as zircon and cordierite, was electrosterically stabilizes. The slip was prepared by ball milling of polydispered ceramic suspension with monomer, dimer and dispersant. The rheological behavior of slip was evaluated by viscosity measurement. It was found that the high solid loading of polydispersed ceramic slip, which has low viscosity of 50vol%, is possible to obtained. The viscosity of the slip was significantly dependent upon the amount of polymer dispersant and the formulation of monomer and dimer. The green bodies were fabricated through casting and gelation at room temperature followed by drying at $25^{\circ}C$ for 48hrs under relative humidity of 80~85%. Crack-free green body was successfully fabricated through the above process.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.192-196
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• 1986

Cold gelatinization of two naked burley (Songhak and Youngsan) starches in NaOH (0.14-0.21N) and KSC N (1.5-4.5M) was compared. Light transmittance of starch suspension in aqueous NaOH solution was higher in Youngsan starch than in Songhak starch. Viscosity of Youngsan starch was also higher at various starch concentrations (5-12.5%), however the critical concentration of NaOH for the gelatinization of Youngsan starch was lower by 0.1meq NaOH/g starch compared to Songhak starch. Two starches held a linear relationship between viscosity development rate and alkali concentration at a fixed starch concentration. The viscosity development rate of the starch was linearly decreased as starch concentration increased at a fixed alkali concentration. Gel volume of the starches was attained maximum at 2.5M KSCN, however Youngsan starch showed a higher volume and a less stability in KSCN than Songhak starch.

• Korea-Australia Rheology Journal
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• v.15 no.1
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• pp.27-33
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• 2003

Associating polymers are hydrophilic long-chain molecules to which a small amount of hydrophobic groups (hydrophobes) is incorporated. In aqueous solution, the association interactions result in the formation of three-dimensional network through flowerlike micelles at high concentrations. In colloidal suspensions, the associating polymers act as flocculated by bridging mechanism. The rheological properties of suspensions flocculated by associating polymers end-capped with hydrophobes are studied in relation to the bridging conformation. At low polymer concentrations, the polymer chains effectively form bridges between particles by multichain association. The suspensions are highly flocculated and show typical viscoelastic responses. When the polymer concentration is increased above the absorbance at saturation, the excess polymer chains remaining in the solution phase build up three-dimensional network by associating interactions. Since the presence of particles does not significantly influence the network structures in the medium, the relative viscosity, which gives a measure of the degree of flocculation is decreased with increasing polymer concentration. The bridging conformation and flocculation level vary strongly depending on the polymer concentrations.

• The Korean Journal of Rheology
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• v.9 no.2
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• pp.73-80
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• 1997

분말 입자 형태가 다른 2가지 스테인레스 강(SUS 316L)분말과 조성이 다른 2가지의 결합제를 이용하여 분말충전율의 변화를 가지도록 제조된 5가지 분말사출재에 대한 Bagley 보정 실험을 실시하여 Bagley 보정값에 대한 온도, 분말충전율, 분말 입자 형태 그리고 결 합제의 영향을 조사하였다. Bagley 보정값을 구하기 위한 자료 처리를 하는 과정에서 길이 가 긴 모세관(L/D=60) 의 압력손실이 Thixotropy에 의해서 감소한 현상을 발견하였다. 이는 모세관 점성측정기를 이용한 분말사출제의 점도 측정시 길이가 긴모세관의 사용이 바람직하 지 못하다는 것을 나타낸다. 분말사출재의 Bagley 보정값에 대한 온도와 결합제의 영향은 매우 미약하게 나타났는데 특히 결합제의 영향은 거의 나타나지 않는 것을 발견하였다. 분 말충전율과 분말 입자 형태의 Bagley 보정값에 대한 영향은 매우 크게 나타났으며 분말충 전율이 증가할수록 Bagley 보정값이 증가하고 분말 입자의 형태가 불규칙한 분말을 사용한 분말사출재의 보정값이 구형의 분말에 비해 높은 보정값을 나타냈다. 실험결과에 대한 고찰 결과, 분말사출재의 모세관 입출구에서 압력손실의 주 원인은 분말 이자간 마찰과 충돌이라 고 판단되었다.

• Journal of KSNVE
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• v.11 no.1
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• pp.141-146
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• 2001

This paper deals with an application of Magneto-Rheological (MR) fluid to a small size mount for precision equipment of automobiles. MR fluid is known as a class of functional fluids with controllable apparent viscosity of fluid by the applied magnetic field strength. A typical MR fluid is a suspension where pure iron particles of 1-20 (m in diameter are dispersed in a liquid such as mineral oil or silicone oil, at the concentration of 20 - 40 vol%. Electro magnetic coil is installed at the bottom of a variable-damping mount filled with MR fluid, and performance of the mount was investigated experimentally. Furthermore, the Properties of the MR Mount on experimental study were explained analytically by mechanical model of the MR mount.