• Journal of the Korean Society of Manufacturing Process Engineers
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• v.20 no.12
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• pp.71-77
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• 2021

An impeller identification technique that is essential for adding viscosity measurement functions to overhead stirrers is presented in this study. Previous studies have revealed that using magnets facing the same poles arranged in a row can aid in distinguishing the types of impellers by detecting the number of magnets in a non-contact manner. However, as these previous studies measured the magnetic fields using analog Hall sensors, a converting circuit for the digital signals is required that can interface with the MCU. In this study, it was demonstrated that the number of magnets can be distinguished without using a separate conversion circuit by using a Hall sensor with a digital output. Owing to the unique hysteresis characteristics of digital Hall sensors, it was confirmed through experiments that the complex and diverse outputs appear depending on the direction of the magnetic field, the arrangement of magnetic poles, and the moving direction of the magnet. The measurement of the magnetic field showed that an edge signal equal to the number of magnets inserted into the impeller was detected when the radial direction was used, and the south pole was first approached.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2020.06a
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• pp.92-93
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• 2020

The test method to be developed is to determine whether the waterproof layer applied to the leak-prone part such as cracks and joints has defects such as tearing or lifting of the waterproof layer due to the influence generated from the behavior of the structure under complex deterioration conditions. This is to evaluate the performance of the waterproofing method afterwards. Therefore, by notifying only the pass or fail, the unique mechanical properties of the material or method used are notified to the test client to limit the physical properties of the test body, thereby determining and supplementing the weaknesses of the user material in advance to improve the high quality. We want to prevent damage from water leakage through production and distribution of materials.

• Journal of Ocean Engineering and Technology
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• v.37 no.3
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• pp.89-98
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• 2023

Analyzing the interactions of free surface waves caused by a submerged-body movement is important as a fundamental study of submerged-body motion. In this study, a two-dimensional mini-towing tank was used to tow an underwater body for analyzing the generation and propagation characteristics of free surface waves. The magnitude of the maximum wave height generated by the underwater body motion increased with the body velocity at shallow submerged depths but did not increase further when the generated wave steepness corresponded to a breaking wave condition. Long-period waves were generated in the forward direction as the body moved initially, and then short-period waves were measured when the body moved at a constant velocity. In numerical simulations based on potential flow, the fluid pressure changes caused by the submerged-body motion were implemented, and the maximum wave height was accurately predicted; however, the complex physical phenomena caused by fluid viscosity and wave breaking in the downstream direction were difficult to implement. This research provides a fundamental understanding of the changes in the free surface caused by a moving underwater body.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.41-42
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• 2023

Test results for a total of four types of complex waterproofing methods were analyzed. In the case of the A method, the stress generated by high-viscosity compounds adhering to the base test body during the behavior of the test body was transferred to the sheet surface layer. In the case of the B method and the C method, the properties of the waterproof sheet consisting of a non-hardened seal based and a non-hardened seal are well reflected and stress absorption in the non-hardened seal layer acts strongly, rapidly reducing stress transfer to the surface of the waterproof sheet. In the case of the D method, slip occurs due to repeated behavior, and the stress on the attachment surface is reduced, and the stress transfer to the surface is greatly reduced. As a result, four types of composite waterproofing methods resulted in changing the stress transfer mechanism caused by behavior on the concrete surface due to the physical properties of the internal constituent material of the waterproof sheet.

• Applied Chemistry for Engineering
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• v.26 no.2
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• pp.173-177
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• 2015

In this study, effects of both the grafted ABS-g-MAH and the added graphene oxide (GO) on the impact strength of polycarbonate (PC)/poly(acrylonitrile-butadiene-styrene) (ABS) blends were discussed. The PC/ABS blends and PC/ABS/GO composites were fabricated by using twin screw extruder with ABS-g-MAH as a compatibilizer. The ABS-g-MAH was prepared by melting extrusion of ABS and maleic anhydride (MAH) with DCP (dicumyl peroxide) as an initiator using twin screw extruder and the synthesis of ABS-g-MAH was confirmed by the presence of carbonyl group (C=O) peak at $1780cm^{-1}$ of FT-IR spectrum. According to the thermal, rheological, and impact properties of PC/ABS blends, 5 phr (parts per hundred resin) of compatibilizer was chosen as an optimum content for the PC/ABS/GO composites. It was observed that the thermal decomposition of ABS/PC/GO composites increased with GO contents, but there was no significant changes or a decrease in the impact strength. Also the composite fabricated by ABS/GO showed small increase in the impact strength. From the result of the dynamic rheometer to observe the processing properties, the complex viscosities of PC/ABS blend including the compatibilizer increased, but the complex viscosities of composites added GO were not changed.

• Korean Journal of Materials Research
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• v.8 no.2
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• pp.135-140
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• 1998

Drag reduction produced by dilute solution of water soluble ionic polymer-surfactant complex under turbulent flow in a rotating disk apparatus(RDA) was investigated in this study. Three different molecular weights of polyacrylic acid(PAA) were adopted as drag reducing additives, and distilled water was used as a solvent. Experiments were undertaken to observe the dependence of drag reduction on various factors such as polymer molecular weight, molecular expansions and flexibility, rotating speed of the disk and polymer concentration. Specific considerations were put on conformational difference between surfactant and polymer, and effect of pH on ionic polymer possessing various molecular conformation through pH. The complex of ionic polymer and surfactant(Sodium Dodecyl Sulfate) behaves like a large polyelectrolyte. Surfactant changes the polymer conformation and then increases the dimension of the polymer. The radius of gyration, hydrodynamic volume and relative viscosity of the polymer-surfactant system are observed to be greater than those of polymer itself. Such surfactant-polymer complex has enhanced drag reduction properties.

• Journal of the Korean Society of Food Science and Nutrition
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• v.45 no.10
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• pp.1525-1531
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• 2016

The objective of the present study was to investigate the rheological properties of potato starch cross-linked with different concentrations (0, 0.125, 0.25, and 0.5%, w/v) of cross-linking agents (10 g of adipic acid and 40 g of acetic anhydride). Cross-linked potato starch dispersions showed shear-thinning behaviors (n=0.43~0.63) at $25^{\circ}C$. Apparent viscosity (${\eta}_{a,100}$), consistency index (K), and yield stress (${\sigma}_{oc}$) significantly increased with an increase in the concentrations of cross-linking agents from 0.125 to 0.5% (w/v). Storage modulus (G') and loss modulus (G'') increased, whereas complex viscosity (${\eta}^*$) was reduced with increasing frequency (${\omega}$) from 0.63 to 62.8 rad/s. Magnitudes of G' and G'' for cross-linked potato starch were significantly increased with an elevation in the concentrations of cross-linking agents. G' values of cross-linked potato starches were significantly higher than G'', indicating that the starches had more elastic properties than viscous properties. Cox-Merz rule was not applicable to potato starch dispersions.

• Applied Biological Chemistry
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• v.31 no.1
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• pp.65-78
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• 1988

This study aims effective use of soymilk residue, by-product of soymilk production, and making noodles by mixing soymilk residue with wheat flour. The results of viscosity property, cooking test of dry noodles, texture test of cooked noodles, and sensory test of cooked noodles were as follows. The color of cooked noodles were slightly shifted to yellowness according to the mixing of soymilk residue. The mixing of soymilk residue resulted in the decrease of texture and the loss of solids due to the decrease of visccelasity. Na-alginate, Na-C.M.C., guar gum, and crude gluten were added to improve the texture of noodles mixed with soymilk residue. As the results, either Na-alginate or guar gum was very effective in increasing the viscosity of composite flour and either guar gum or crude gluten was very effective in improving cooking quality. The texture of noodles supplemented by Na-alginate 1.0%, Na-C.M.C. 2.0%, guar gum 0.5%, or crude gluten 2.0% was similar to that of wheat flour noodles. Complex additives mixed with two different additives were very effective in improving noodle-making characteristics. Especially, the properties of the soymilk residue mixed noodles supplemented by crude gluten 1.0% and Na-C.M.C. 1.0% or crude gluten 1.0% and gum 0.5% were nearly the same in the texture organoleptic properties compared with those of wheat flour noodles.

• Korean Journal of Food Science and Technology
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• v.25 no.6
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• pp.672-676
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• 1993

Rheological properties of the aqueous solution of various polysaccarides and their effects as a stabilizer in fruit(peach) syrup and yogurt were investigated. Four kinds of modified starch(Sun Kolguard, Sun Registar, Mira Cleer 340 and Maps 449), three types of carrageenan(kappa, iota and lambda types) and pectin were used in this study. The 5% aqueous solution of each modified starch was gelatinized at $66^{\circ}C$. After gelatinization, Sun Kolguard showed the highest viscosity among those samples. The synergistic effect of carrageenan on 5% aqueous solution of Sun Kolguard was studied by changing the mixing ratio, and the result showed that the ratio 90:10(Sun Kolguard:carageenan) had the maximum synergistic effect and the effect of iota type carrageenan was higher than that of other types. The effect of Sun Kolguard as a stabilizer in fruit syrup were superior to other modified starches studied. The gelatinization temperature of the addition of iota carrageenan in starch added fruit syrup changed from $66^{\circ}C$ of 5% aqueous solution to $82^{\circ}C$. Furthermore, the viscosity after cooling of syrup which made iota carrageenan and starch added fruit syrup was more increased than simple starch added fruit syrup. The mixture of 90% Sun Kolguard and 10% iota carrageenan were estimated as the most appropriate stabilizer for manufacturing the fruit syrup and yogurt adding fruit syrup.

• Korean Journal of Food Science and Technology
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• v.20 no.4
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• pp.504-510
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• 1988

The physicochemical properties of rice flours which were obtained by dry milling(blade, hammer, test and micro mill) and wet & dry milling (roller & micro mill) were investigated. The resulting flour particle sizes were reduced in the order that of blade, hammer, test, micro and roller & micro mill. Scanning electron microscopic examination showed that the starch granules were freed from the imbedding matrix as the particles became finer. The test-milled flour had the hightest levels of starch damage, maltose value and hot-water soluble amylose content, and the blade-milled flour showed the lowest levels. Amylograph viscosity and gelatinization temperature of the flours decreased as the particles became finer, and the addition of $Hg^{+2}$ increased the peak viscosity of the dry-milled flour pastes, whereas the wet & dry-milled flour did not show any changes. The blue values and ${\lambda}$max values of the iodine complex of the cold-water extractable ${\alpha}-D-glucan$ from flours were in the range of 0.023-0.029 and 518-522nm, respectively, indicating these materials were shown to be mainly composed of amylopectin-like polymer.