• Proceedings of the Korean Society of Precision Engineering Conference
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• 2005.06a
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• pp.738-742
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• 2005

Rapid Prototype has been used to design and Production of part in a variety of fields ; Car, Electronic products, Aviation, Heavy industry etc. Moreover development of hardware gave rise to use the method of Rapid Prototype more and more at high precision and complicated shapes. Expecially, to be using process of products that shapes of Micro-hole ; Cellular phones, Antennas, Jewels, Semi conductor cases. In case of Micro-shape, precision of the shape turns on various condition ; Laser size, Laminate height, scanning speed, overcure, viscosity of resin, etc. Sometimes breaks out the case that interner hole of shape is blocked by viscosity of resin. The phenomenon has solved easily to reduce viscosity of resin. But, in case of the method brings about the problem that strength goes down in actuality products hardening. This study on verify to change of shape of Micro-hole and makes the semiconductor case which has shape of Micro-hole by using resin of higher viscosity, scanning speed and overcure

• Journal of the Korean Society of Food Science and Nutrition
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• v.30 no.2
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• pp.204-209
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• 2001

The effects of size distribution of oil particles on the emulsion stability of mayonnaise were studied as follows; The stability of mayonnaise has concerned closely with the viscosity and the size distribution of oil particles. Mostly, if the viscosity was increased, the stability was improved, and the distribution of oil particles was uniform and the less the variation, the more the stability. 75% of oil concentration of sample showed the highest viscosity, also the size of sample was the most uniform, compared to other concentration. Mayonnaise prepared with whole egg was unstable, and the size of oil particles was double larger than the case prepared with only the yolk. Addition of xanthan gum increased, the viscosity and the stability by centrifuge so that the more stable mayonnaise could be prepared. The result of using log-normal density function by Heldmann represented that the normal size of sample adding 0.6%-soluble starch and sample N in non-adding control was increased, while those of sample adding xanthan gum and soluble starch at the same time didn't change.

• Proceedings of the Korean Society of Tribologists and Lubrication Engineers Conference
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• 2003.11a
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• pp.152-157
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• 2003

This study represents the newly advanced formulation of hydraulic fluids for extended drain interval and introduces the performance results of used oil samples from various excavators. The used oil samples, in this paper show that there is a sharp change in viscosity drop and moderate additive depletion when viscosity index of hydraulic oil is very high. For the extension of hydraulic fluid life, it is necessary to improve the stability of viscosity and oxidation. New target properties from the used oil analysis were proposed for extended life. Performance of newly developed hydraulic oil based on used oil analysis is compared with previously used one. The properties of new formulation are the viscosity index of 140 and improved thermal stability consists of VHVI base oil. Field test results showed the possibility of extension of fluid life. Additionally, for development of high performance product, new required properties and performances were discussed.

• Transactions of Materials Processing
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• v.18 no.1
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• pp.26-38
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• 2009

It was reported that the semi-solid forming process has many advantages over the conventional forming process, such as a long die life, good mechanical properties and energy savings. It is very important, however, to control liquid segregation to gain mechanical property improvement of materials. During forming process, rheology material has complex characteristics, thixotropic behavior. Also, difference of velocity between solid and liquid in the semi-solid state material makes a liquid segregation and specific stress variation. Therefore, it is difficult for a numerical simulation of the rheology process to be performed. General plastic or fluid dynamic analysis is not suitable for the behavior of rheology material. The behavior and stress of solid particle in the rheology material during forging process is affected by viscosity, temperature and solid fraction. In this study, compression experiments of aluminum alloy were performed under each other tool shape which is rectangle shape(square array), rectangle shape(hexagonal array), and free shape tool. In addition, the dynamics behavior compare with Okano equation to power law model which is viscosity equation.

• Journal of Oral Medicine and Pain
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• v.18 no.1
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• pp.83-96
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• 1993

Even though the increasing interest in fermented milk, the information on the influence of fermented milk on oral health in literature is sparce. We have investigated the effect of fermented milk on saliva. Thirty-three healthy unmedicated subjects at the age of their twenties were included in this study and divided into control, fermented milk, and milk groups. And, the experiment period was 70 days. The authors examined the number of salivary S.mutans, Lactobacilli, pH, and viscosity at the beginning of the experiment. And, we investigated the changes of the these factors at 10,40, and 70 days after. The authors came to the following conclusions The obtined results were as follows : 1. There were no significant changes in the numbers of saliary S. mutans in the control, fermented milk, andmilk groups through the experimental period. 2. There was no significant change in the number of salivary lactobacilli in the fermented milk group throiugh the experimental period. 3. There was a decrease in salivary pH after 40 and 70 days in fermented milk group. 4. There were no significant changes in the values of salivary viscosity at a low shear rate in all groups, but there were increases in these values at a high shear rate in the fermented milk and milk groups through the experimental period.

• Journal of the Korean Chemical Society
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• v.36 no.3
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• pp.376-382
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• 1992

Liquid helium is an exciting subject for the study of thermodynamic and transport properties because of its remarkable properties. The viscosity of liquid helium exhibits the abnormal behavior compared to other ordinary liquid. Below the $\lambda$ point liquid $^4He$ becomes superfluid, and it is obviously quite a different phenomenon from the change of liquid $^3He$. The brake theory of viscosity proposed by authors is successfully applied to liquid $^3He$, liquid $^4He$, dense gas and 4He with adjustable parameter $V_s$. The calculation results are satisfactory compared with the observed values.

• Journal of the Korean Crystal Growth and Crystal Technology
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• v.33 no.1
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• pp.7-14
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• 2023

Forty Viscosity data of glass bottles fabricated in a glass bottle manufacturing plant for 4 years were calculated using Lakatos model. The relationship between the glass bottle compositions and viscosities at log η of 3, 6.6, 10 and 12.3 Pa·s was analyzed. MgO that was a component of the glass bottle showed the maximum coefficient of variation of 0.89, but it gave a very small change in the viscosity. CaO that was another component of the glass bottle lowered the isokom temperature because it tended to reduce the number of non-bridging oxygen at temperature below a softening point.

• Transactions of the Korean Society of Automotive Engineers
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• v.9 no.3
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• pp.51-59
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• 2001

A diesel engine oil formulated in KRICT and a commercial diesel engine oil (API CG-4) were tested by car and their Kinematic Viscosity, TAN, TBN, metal content, additive depletion, anti-wear property and IR analysis were analyzed. From the research, both of the tested oils had almost the same properties f3r the change of TAN and TBN, but the change of Kinematic Viscosity of formulated oil was slightly higher than that of commercial oil. The iron content in the commercial oil increased rapidly from 7000 km while that of the formulated oil was still low. These results were confirmed by the anti-wear test with a 4-ball wear test machine for the each samples. Also, for the commercial oil, the depletion factor of the Zn-DTP which was added as an anti-wear property did not change any more after 7000 km. But, that of the formulated oil changed continuously to 8000 km, which means that the ability to prevent wear of the sliding pairs exists for the formulated oil. From the analysis results of oil properties obtained by field test, it was found that the commercial oil could be used only within 7000 km, but the formulated oil could be used more than 8000 km without severe wear of the sliding parts in the diesel engine.

• Korean journal of food and cookery science
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• v.4 no.1
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• pp.17-26
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• 1988

The polysaccharide produced by pseudomonas elodea, Gellan gum, was rheologically characterized, compared with agar. Rheological properties were determined from the change in the value of intrinsic viscosity with the pH and salt concentration. At the range of pH 2∼ll and salt 0∼0.16M KC1, the intrinsic viscosity of Gellan gum ranged from 8.8 to 21.2dl/g and agar ranged from 1.97 to 11.46d1/g. In the absence of salt, the intrinsic viscosity of Gellan gum increased as the pH of solution increased up to neutral pH then decreased slightly at alkaline pH, whearas the intrinsic viscosity of agar increased as the pH of solution increased up to pH 9 then decreased slightly. Intrinsic viscosity of Gellan gum and agar decreased with an increase in salt concentration. The chain stiffness parameter for the Gellan gum was 0.033. The overlap parameter of Gellan gum and agar were 0.047g/dl and 0.087g/dl, respectively. Gellan gum and agar were shear rate dependent or pseudoplastic. The yield stress and proportionality constant of Gellan gum increased slightly as the concentration increase, on the other hand, the shear index of Gellan gum showed a maximum at 0.75g/dl and gradually decreased as the concentration increase. The apparent viscosity of Gellan gum and agar decreased as the temperature increase. A lower concentration of the divalent cations calcium and magnesium is required to obtain maximum gel strength than for the monovalent cations sodium and potassium.

• Food Science of Animal Resources
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• v.31 no.3
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• pp.366-371
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• 2011

Viscosity is critically important for bulgogi sauce. However, exposure to irradiation may decrease the rheological properties of bulgogi sauce. This study was conducted to compare the effects of gamma irradiation (0-9 kGy) on viscosity, molecular weight, pH, reducing end level, and water solubility of xanthan gum, guar gum, and locust bean gum as thickening agents/stabilizers in bulgogi sauce. The physicochemical properties of all samples changed (p<0.05) from 3965 to 0 cP (viscosity), from 6048 to 28 kDa (molecular weight), from 5.79 to 4.62 (pH), from 0.13 mg/mL to 1.72 mg/mL (reducing end level), and from 6% to 87% (water solubility) following gamma irradiation. Viscosity after irradiation was most stable (p<0.05) in xanthan gum (from 1249 to 92 cP) compared with guar gum (from 3965 to 0 cP) and locust bean gum (from 1631 to 0 cP). The sensory properties (texture and taste) of bulgogi sauce prepared with xanthan gum (1%, w/w) were highly maintained (about 7.0-5.0) after high-dose irradiation of up to 40 kGy. These results indicate that xanthan gum can be effectively used as a thickening agent/stabilizer in bulgogi sauce, which had low viscosity after irradiation.