• Korea-Australia Rheology Journal
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• v.16 no.1
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• pp.47-54
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• 2004

Low Reynolds number, dilute, and surfactant-free bubble suspensions are prepared by mechanical mixing after introducing carbon dioxide bubbles into a Newtonian liquid, polyol. The apparent shear viscosity is measured with a wide-gap parallel plate rheometer by imposing a simple shear flow of capillary numbers(Ca) of the order of $10^{-2}$ ~ $10^{-1}$ and for various gas volume fractions ($\phi$). Effects of capillary numbers and gas volume fractions on the viscosity of polyol foam are investigated. At high capillary number, viscosity of the suspension increases as the gas volume fraction increases, while at low capillary number, the viscosity decreases as the gas volume fraction increases. An empirical constitutive equation that is similar to the Frankel and Acrivos equation is proposed by fitting experimental data. A numerical simulation for deformation of a single bubble suspended in a Newtonian fluid is conducted by using a newly developed two-dimensional numerical code using a finite volume method (FVM). Although the bubble is treated by a circular cylinder in the two dimensional analysis, numerical results are in good agreement with experimental results.

• Korean journal of food and cookery science
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• v.20 no.2
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• pp.119-125
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• 2004

Effects of various chemical additives and heat treatments were investigated on the wheat flour doughs and breads. Ammonium ferric citrate, Ca-citrate, CaCl$_2$, FeSO$_4$, MgCl$_2$and ZnO were mixed respectively to the flour up to 0.1% of flour dry weight basis. Ammonium ferric citrate and ferric sulfate showed no significant effects on the dough properties and magnesium sulfate, calcium chloride and zinc oxide increased elastic properties and optimum dough mixing time. However, calcium citrate and magnesium chloride showed no significant effects on the dough mixing properties. Most of chemicals were detrimental on the bread volume except MgSO$_4$ and CaCl$_2$. Breads with MgSO$_4$ and CaCl$_2$ retained the equal or slightly higher volume compared to control bread. Crumb and crust colors of breads with addition of chemicals were changed to lighter than that of control bread. L values both of crumb and crust increased with addition of chemicals except Ca-citrate. To inactivate the endogenous enzymes of flour, flour was roasted under electric oven, exposed to UV and microwave. Those heat treatments of flour increased dough stability and produced no dough breakdown after optimum mixing time. However, bread volume of heat-treated flour decreased.

• Transactions of the Korean Society for Noise and Vibration Engineering
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• v.21 no.12
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• pp.1132-1137
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• 2011

MRE(magneto-rheological elastomers) is a material which shows reversible and various modulus in magnetic field. Comparing to conventional rubber vibration isolator, MREs are able to absorb vibration of broader frequency range. These characteristic phenomena result from the orientation of magnetic particles named carbonyl iron powder(CIP) in rubber matrix. In this paper, simulation on variation rate of shear modulus for anisotropic MRE due to volume fraction of CIP and an effective permeability model was applied to predict the field-induced shear modulus of MREs. Also, the variation rate of shear modulus for anisotropic MRE was derived using magneto-mechanical theory. Based on Maxwell-Garnett mixing rule, the increment of shear modulus was calculated to evaluate the shear modulus of MREs with column structure of CIP due to induced current. The simulation results on variation rate of shear modulus can be applied to the variable mechanical system of MRE such as tunable vibration absorber, stiffness variable bush and mount.

• Journal of the Korean Society of Environmental Restoration Technology
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• v.9 no.3
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• pp.17-25
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• 2006

To increase freeze-thaw resistance of porous concrete, this study examined physical properties of polymer by replacing paste used as a binding material with polymer, using unsaturated polyester and epoxy resin, and changing the mixing ratio of polymer. According to the result of this study, when the mixing ratio of resin paste to aggregates was 11 to 16%, voids volume was 33 to 37% and unit weight was about 1620 to 1720kg/$m^3$. In comparison with previous studies using cement paste, voids volume increased by about 7 to 16%, while unit weight decreased by about 100 to 300kg/$m^3$. Compressive strength was 90 to 155kg/$cm^2$ at the age of 7 days, which was 5-40kg/$cm^2$ bigger than porous concrete using cement paste. From a viewpoint of freeze-thaw resistance, it was identified that pluse velocity fell by 0.23km/sec, about 7% of the original velocity, when the cycle of freeze-thaw was repeated 300 times. In spite of 300 repetitions of the cycle, relative dynamic modulus of elasticity was more than 60%, which suggested that its freeze-thaw resistance was more excellent compared with the result that relative dynamic modulus of elasticity of porous concrete using cement paste was 60 % or less under the condition of 80 repetitions of freeze-thaw cycle.

• KIEAE Journal
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• v.13 no.6
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• pp.137-143
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• 2013

The purpose of this study is to suggest optimum micro-filler experiment method to select the optimal particle size of earth for using in earth construction works and test this suggestion through compressive strength measurement. According to the results of selecting the method to choose the optimum micro-filler mixing of earth and sand, three-stage filling(plate tamping) showed relatively high results and so was estimated to be the proper filling method. According to the results of optimum micro-filler experiment of earth and sand by the maximal sizes of sand, between 80% and 90% showed the highest result values. The larger the maximum size of sand was, the lower the addition ratio of sand was in optimum micro-filler mixing. According to the results of compressive strength experiment by the particle sizes of earth and sand, 90% in the addition ratio of sand showed the highest results, and so tended to be similar to the results of unit volume weight experiment.

• Proceedings of the Korean Geotechical Society Conference
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• 2000.11a
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• pp.427-434
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• 2000

Hydraulic conductivity of soil-cement was measured as a function of some selected construction variables that are often encountered in practice. They are initial (or compaction) water content, delayed compaction after mixing, and repeated freezing and thawing. Sandy and clayey soils were used. The hardening agent used was a cement based soil stabilizer consisting of 80% of ordinary Portland cement and 20% of a combination of supplementary materials. Hydraulic conductivity of soil-cement with varying initial water content was, in trend, similar to that of compacted clay. Hydraulic conductivity of soil-cement decreased with increasing initial water content and reached its minimum when compacted wet of optimum water content. Pore size distributions of soil cement at different initial water contents were analyzed using mercury intrusion porosimetry. The analysis showed that dryer condition led to the formation of larger pores with lesser total pore volume; smaller pores with larger total pore volume at wetter condition. Hydraulic conductivity of soil-cement increased by orders in magnitude when specimen underwent delayed compaction of longer than 4 hours after mixing and repeated freezing and thawing.

• The Korean Journal of Food And Nutrition
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• v.29 no.6
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• pp.889-898
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• 2016

This study was to evaluate the characteristics of bread and the rheology of flour dough containing sugar alcohols, after addition of fructose. In the farinogram tests, the addition of sugar alcohol changed the stability and mixing tolerance index. The stability and mixing tolerance index of farinogram increased as the amount of sugar alcohols increased. Amylograms revealed that the increase in gelatinization temperature and maximum viscosity of wheat flour dough with sugar alcohols was more than that of controls. Extensogram of dough with sugar alcohols exhibited higher extensibility and resistance. After fermentation treatment, the dough volumes prepared with only sorbitol and xylitol were lesser than those prepared after addition of fructose. The volume of loaf and specific volume of bread containing sugar alcohols with fructose significantly increased. The breads containing sugar alcohols showed greater taste, flavor and texture scores, for breads prepared with either sorbitol with fructose or xylitol with fructose, compared to breads without fructose. Overall preference scores by sensory evaluation of bread containing sugar alcohols with fructose were higher than bread with only sugar alcohols. These results indicate that the addition of fructose improves the flavor of bread containing sugar alcohols.

• Korean Journal of Air-Conditioning and Refrigeration Engineering
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• v.16 no.11
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• pp.1084-1091
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• 2004

In automotive air handling system, mixing of air streams by the cooler and the heater affects the comfort of cabin room. In the present study, computer-aided analysis is done to improve the thermal comfort and for the optimal design of automotive HVAC system. The simulation software used was FLUENT, and complicate geometries were created by three dimensional CAD. Air flow volume, fir distribution rate and temperature controllability and temperature differences between upper and lower discharge air are analyzed through numerical simulation at vent, floor and defrost mode. Also, velocity vector of sirocco fan is investigated through the scroll housing. The velocity vector magnitude is larger at lower region of fan than that at any other regions. Recirculation and disturbance of air is relatively high near the cut-off edge in the scroll housing. By using the results of this study, the time for prototype production can be reduced and timely decisions can be made to determine initial design directions.

• The Korean Journal of Food And Nutrition
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• v.33 no.6
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• pp.681-691
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• 2020

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing chlorella powder(0%, 0.5%, 1.0%, 1.5%, 2.0% and 2.5%). In the farinograph test, the addition of chlorella powder changed water absorption, development time and mixing tolerance index for making bread. As the amount of chlorella powder increased, the water absorption increased, mixing tolerance index and the development time decreased. In the extensograph test, the degree of extension and resistance was decreased with increasing of chlorella powder content. In the amylograph test, the maximum viscosity was slightly decreased with increasing of chlorella powder contents. The colors of L value in bread crumb was significantly decreased as the chlorella powder addition. After fermentation treatment, The dough with 2.5% chlorella powder showed the lowest dough raising power compared to the other doughs. The addition of the chlorella powder had significant effect on bread texture. The bread consisting of 0.5% chlorella powder showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding chlorella powder.

• Proceedings of the Korean Institute of Building Construction Conference
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• 2023.05a
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• pp.197-198
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• 2023

This study was conducted as part of research and development of high-strength grout. Accordingly, dolomite aggregate was used as a filler incorporated into the high-strength grout. Dolomite aggregate has a disadvantage of increasing the viscosity of the grout due to higher generation of fine powder than other aggregates. Accordingly, in this experiment, it was confirmed that the viscosity, flow time, and flow of high-strength grout change according to the volume composition ratio of dolomite aggregate and cement-based material. All experiments were conducted based on the Korean Industrial Standard KS F 4044, and the mixing factor was applied according to the composition ratio of the binder and the filler. In the experiment, the amount of fine powder contained in the dolomite aggregate rather than the silica sand used in the past is grasped, and after mixing with the grout accordingly, the mixture is proceeded to measure the viscosity in an unhardened state. In addition, the flow and flow time of the grout are evaluated according to the viscosity. As a result of the experiment, it was confirmed that the viscosity and flow time decreased and the flow increased as the volume composition ratio of the dolomite aggregate to the cement-based material increased.