• Korean Journal of Food Science and Technology
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• v.10 no.2
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• pp.157-161
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• 1978

Physicochemical properties of rice starches from Paldal(japonica type) and Tongil(indica type) were investigated. There were no significant differences in water-binding capacity, blue value and amylose content between the two starches. Paldal starch showed a higher value for-swelling power than Tongil starch. Amylograph data showed that both Paldal and Tongil starches had similar paste viscosities except setback in which Tongil starch showed a higher value. No significant differences were observed for intrinsic viscosity and glucose units per segment between Paldal and Tongil amylopectin fractions. However, the intrinsic viscosity for Tongil amylose was considerably higher than Paldal amylose. The rate of retrogradation of Tongil starch gels at $21^{\circ}C$ was faster than Paldal starch gels.

• Polymer(Korea)
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• v.37 no.2
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• pp.211-217
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• 2013

Potassium tert-butoxide (t-BuOK) with $CO_2$ or benzoyl chloride (BzC) as a polymerization initiator system was used with crown ether or TMAC as catalyst to synthesize very high molecular weight nylon 4 homo- and copolymers by anionic ring opening polymerization. Effect of different amounts of catalyst, crown ether and TMAC on the polymerization was studied in terms of intrinsic viscosity, yield and thermal properties. By adding crown ether or TMAC, polymers with very higher intrinsic viscosity values were obtained in a high yield. It was possible to synthesize nylon 4 homopolymer with such a high intrinsic viscosity value of 6.36 dL/g. Crown ether was found to be more efficient in terms of intrinsic viscosity and polymer yields than TMAC. Thermal analysis confirmed that molecular weight effect on the thermal properties of both nylon 4 and nylon 4 copolymer was marginal.

• Food Science and Biotechnology
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• v.16 no.6
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• pp.943-947
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• 2007

The acid modification of waxy rice starch was conducted to improve the yugwa production process. The intrinsic viscosity, paste viscosity, and differential scanning calorimetry characteristics of acid modified starch were measured, and bandaegi and yugwa prepared from acid modified starch were evaluated. The intrinsic viscosities of acid thinned starches were 1.48, 1.27, 1.15, and 0.91 mL/g after reaction times of 1, 2, 3, and 4 hr, respectively. The gelatinization enthalpy was reduced from 16.3 J/g in native starch to 15.8, 15.3, 14.7, and 14.5 J/g in acid thinned starches as the time of acid thinning increased. The peak viscosity and final viscosity decreased with increasing the time of acid thinning, but the pasting temperature was slightly increased in acid thinned starches. The hardness of bandaegi from acid thinned starches under high pressure greatly decreased relative to the control, typical yugwa. Yugwa from acid thinned starch under high pressure maintained a homogeneous structure containing tiny and uniform cells similar to that of native waxy rice starch used for typical yugwa. Acid thinning under high pressure appears to be a good alternative to the existing steeping process for better yugwa quality.

• Archives of Pharmacal Research
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• v.4 no.1
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• pp.33-41
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• 1981

The prepared dextran sulfates were characterized by measuring the reduced viscosisty at five different concentrations to obtain an intrinsic viscosity in both phosphate and tris buffers, pH 7.4, ionic strength of 0.1 Dextran sulfates having 0.81, 1.06 sulfate groups per hexose unit have reduced viscosity value below 40 ml/g whereas dextran sulfates having 1.21, 1.43, 1.69 sulfate groups per hexose unit have reduced viscosity value over 40 ml/g. Dextran sulfate having 1.21 sulfate groups per hexose unit had highest value of reduced viscosity. The reduced viscosity of dextran sulfate in tris buffer was always higher than that in phosphate buffer regardless of the sulfate content of dextran sulfate. The influence of the sulfation of the dextran sulfate. The influence of the sulfation of the dextran sulfate molecule on the dextran sulfate-LDL interaction was studied with three different dextran sulfate molecules. Dextran sulfate molecules having more than one sulfate group per hexose unit. The dextran sulfate having 0.81 sulfate groups per hexose unit showed considerably different precipitation curves in phosphate and tris buffers. This peculiar behavior of dextran sulfate having 0.81 sulfate groups per hexose unit in the two buffer systems was not noticed with dextran sulfate having more than one noticed with dextran sulfate having more than one sulfate group per hexose unit.

• YAKHAK HOEJI
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• v.32 no.1
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• pp.86-94
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• 1988

Some rheological properties of subfractions for dextran in the molecular weights range from $3{\times}10^4$ to $2{\times}10^6$ was investigated at room temperature. The dependence of the viscosity on concentration, shear rate, pH & ionic strength, temperature and solvent effect was observed. From the experimental data the Mark-Houwink viscosity equation in water at $25^{\circ}C$ was determined for samples having the molecular weight ranging from $3{\times}10^4$ to $2{\times}10^6$ as$[{\eta}]=3.1{\times}10^{-3}\;Mw^{0.39}(in\;dl/g)$. The intrinsic stiffness of the dextran backbone was estimated by evaluating the 'characteristic ratio' $C_{\infty}$, which is below the 0.082. In the concentrated region, the viscosity was decreased with increasing shear rate and was exponentially decreased with raising temperature, the viscosity showed the maximum value at neutral condition. From the experimental data, it was concluded that dextran chain, linked by the ${\alpha}-1$, 6-glucosidic linkage, behaves like a flexible random coil chain in aqueous solution, dextran solutions were pseudoplastic power law fluids among the empirical models of non-Newtonian behavior. Urea was an active reagent which increases the viscosity and swells dextran while pyrididine and glycerol were inactive reagents. Also, it could be estimated that the formation of gel structure is promote to the neutral state, the molecular weight larger than $2{\times}10^5$, when electrolytic concentration is IN and Ureas is use to solvent.

• International Journal of Concrete Structures and Materials
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• v.8 no.4
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• pp.269-278
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• 2014

When concrete is being transported through a pipe, the lubrication layer is formed at the interface between concrete and the pipe wall and is the major factor facilitating concrete pumping. A possible mechanism that illustrates to the formation of the layer is the shear-induced particle migration and determining the rheological parameters is a paramount factor to simulate the concrete flow in pipe. In this study, numerical simulations considering various rheological models in the shear-induced particle migration were conducted and compared with 170 m full-scale pumping tests. It was found that the multimodal viscosity model representing concrete as a three-phase suspension consisting of cement paste, sand and gravel can accurately simulate the lubrication layer. Moreover, considering the particle shape effects of concrete constituents with increased intrinsic viscosity can more exactly predict the pipe flow of pumped concrete.

• Bulletin of the Korean Chemical Society
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• v.4 no.2
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• pp.68-72
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• 1983

The $pK_{a}$ of $-NH_{3}^{+}$ group of chitosan in water was 6.2, while that of D-glucosamine-HCl, monomer of chitosan, was found to be 7.8. The difference of $pK_{a}$ values between chitosan and D-glucosamine was attributed to the strong electrostatic interaction between $-NH_{3}^{+}$ groups in chitosan. The apparent binding constant of $Cu^{2+}$ to D-glucosamine was estimated to be $1{\times}10^{4}$. For chitosan, no significant binding of $Cu^{2+}$ to the polymer was observed when pH < 5, but strong cooperative binding was observed near pH 5.1. The mechanism of such cooperativity was proposcd. Chitosan in solution exhibited typical polyelectrolytic behaviors: viscosity increases with increased amount of charged group, and decreases with addition of salt. The concentration dependence of viscosity was measured, and the Huggins parameters and intrinsic viscosity were calculated at various ionic strength. The results were interpreted in terms of molecular properties of the chitosan molecule.

• Bulletin of the Korean Chemical Society
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• v.15 no.5
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• pp.399-404
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• 1994

The non-Newtonian viscosities (the specific or intrinsic viscosities) of poly(L-proline) (PLP, $M_v$=19,000 and 32,000) in various mixed-solvent systems like water-propanol and acetic acid-propanol of varying compositions were measured during the reverse mutarotation (Form II ${\rightarrow}$Form I) by the application of external pressure (up to 4.5 psi). The non-Newtonian viscosity effect was found to be larger in acetic acid-propanol system than in water-propanol system and to somewhat decrease during the reverse mutarotation at a given solvent system. The non-Newtonian viscosity behavior of PLP in aqueous salt ($CaCl_2$) solution was also studied, from which it was found that the degree of the non-Newtonian effect decreased with increasing salt concentration, and increased with increasing PLP molecular weight. These findings could be explained in terms of conformational changes of PLP in solution (like the helix-helix or helix-coil transition) involved.

• Journal of the Korean Home Economics Association
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• v.19 no.4
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• pp.33-39
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• 1981

This study was attempted to determine the pectin contents of various fruits(Cherry, strawberry, plum, peach, apricot, apple, crabapple) and to investigate the changes in the properties of pectin and pectin gel during crabapple ripening. Methoxyl content, molecular weight and intrinsic viscosity were measured in ripened and unripened crabapples. In order to determine the characteristics of pectin gel, percent sag was measured by exchange Ridgelimeter, hardness and textural characteristics of jellies were measured by a penetrometer and a texturometer. The experimental results are summarized as follows: 1. The pectin contents of various fruits were 1.16% for cherry, 3.17% fir strawberry, 4.29% for plum, 5.51% for apricot, and pectin contents of peaches and apples varies depends on varieties from 4.54% to 5.61% to 6.52, respectively. The pectin contents of unripened and ripened crabapple wee 9.21% and 9.84% respectively, indicating that pectin content increased with fruit maturity. 2. The methoxyl contents, which was 6.61%~6.95%, was very low and it increased significantly during fruit ripening. Further, a decrease in acetyl content, intrinsic viscosity, molecular weight occurred during the ripening of crabapples. 3. The percent sag of crabapple jellies increased with fruit maturity from 5.26% to 5.79%, and the corresponding jelly grade decreased in ripened crabapple. 4. The hardness of jellies determined by a penetrometer was 79.15 pp.U. for ripened crabapple jelly, 90.62 pp.U. for unripe ned crabapple jelly. 5. In the textural characteristics of gels measured by a texturometer, the gels made from unripened crabapple were shown to have the highest values in hardness, cohesiveness, adhesiveness and gumminess.

• Korean Journal of Food Science and Technology
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• v.18 no.3
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• pp.241-244
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• 1986

Some physical properties of Korean red ginseng extract was investigated for their changes during extraction with ethanol solution having a concentration range of 0-90% at $70-100^{\circ}C$ during 5 times of 8 hours extraction. The intrinsic viscosity was ignificantly decreased as the ethanol concentration and measuring temperature increased, while it was affected relatively less by the extraction temperature. However the effect of measuring temperature on the intrinsic viscosity was greatly reduced for the extract obtained with higher than 50% a ethanol. The turbidity and pH were also decreased as the ethanol concentration and extraction time increased.