• The Korean Journal of Rheology
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• v.11 no.2
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• pp.105-111
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• 1999

Dampers have been used to dissipate energy in mechanical systems. There are several types of dampers such as passive, active, and semi-active damper. Semi-active dampers have higher performance than passive ones and require less power to operate than active ones. Their damping characteristics can be changed properly for varying conditions. In this paper, we investigated the semi-active damper using Magneto-Rheological fluid. Magneto-Rheological fluid, which is one of controllable fluids, changes its damping and rheological characteristics from Newtonian fluid to Bingham fluid as the magnetic field is applied. It has several advantages such as high yield strength, low viscosity, robustness to impurities and wide temperature range of stability. If we designe a semi-active damper by using this material, we can not only design a simply structured damper but also expect rapid response. In this study, we propose several types of semi-active dampers which are designed and manufactured using Magneto-Rheological fluid and some problems encountered during their applications.

• Journal of the Korean Graphic Arts Communication Society
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• v.26 no.1
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• pp.39-50
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• 2008

We have manufactured Ag pastes for gravure printing by adding different solvent contents. Then the gravure printability and properties of conductive patterns gravure-printed by the different rheology characteristics of pastes were investigated. The dispersity of pastes was increased and the viscosity and shear rate dependence of viscosity for pastes were decreased by increasing the solvent content. Also storage modulus G', loss modulus G" and angular frequency value when G" starts to be bigger than G' of pastes were increased by decreasing the solvent content. These mean a flow drop of paste. As a result of gravure printing using two plates which have different line counts(175line and 350line), conductive patterns printed using 175line were spreaded more but Ag packing, thickness and conductivity of the conductive patterns were better than those printed using 350line. And the spread values of conductive patterns were increased with solvent contents but the best properties for Ag packing, surface roughness and conductivity of the conductive pattern were obtained by paste (3) which has 550cps of viscosity at $100s^{-1}$ and tan ${\delta}$ > 1 at 10rad/s. As a result of gravure printing using 350 line plate and paste (3), the conductive pattern has $1.2{\mu}m$ of film thickness and $1.9{\times}10^{-5}{\Omega}{\cdot}cm$ of conductivity.

• Polymer(Korea)
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• v.38 no.2
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• pp.213-219
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• 2014

The rheological characteristics of highly concentrated polymer bonded explosive simulant were studied. Hydroxyl terminated polybutadiene (HTPB) and polyethylene plastomer (Exact) were used as binders. Sugar and Dechlorane particles whose physical properties are similar to research department explosive (RDX) were used as fillers. When HTPB was used, diethyl hexyl adipate (DEHA or DOA) was used as a plasticizer together for some cases. Highly concentrated suspensions were mixed in a batch melt mixer (Rheomixer 600, Haake) and rheological properties were measured by plate-plate and capillary rheometers. Wall slip phenomena, thixotropy with shear hysteresis, and flow instability were investigated as shear rate and amount of fillers changed.

• Korea-Australia Rheology Journal
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• v.19 no.2
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• pp.51-59
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• 2007

A polyelectrolyte chain confined in a slit nanochannel exhibits a structural transition from the one in free space. In this paper, the effect of the long-range electrostatic interactions between the xanthan polyelectrolyte and the slit wall on the confined xanthan conformation is investigated via the Brownian dynamics simulation. A neutral and two negatively charged surfaces of polydimethylsiloxane (PDMS) and glass are combined to make four kinds of slit channels with different charge characteristics: i) neutral-neutral, ii) glass-glass, iii) neutral-PDMS and iv) neutral-glass walls. Their walls are characterized by uniform surface charge densities determined from experimental data of zeta potential. Both the nonmonotonic chain size variation and the loss of long-range bond vector correlation, previously observed under confinement in the PDMS-PDMS slit, are also found in the neutral slit, demonstrating the nonelectrostatic origin of such crossover behaviors. As expected, the effect of wall charges is negligible at sufficiently high medium ionic strength of 100mM but it becomes significant in the opposite limit of 0.01mM. In the latter case, the high charge density of glass walls strengthens the effective confinement of a negatively charged polyelectrolyte and produces a xanthan structure comparable to that confined in a much narrower neutral slit. The obtained structural data suggest the possibility of controlling the structure of confined polyelectrolytes by the modification of surface charge characteristics of micro/nanofluidic devices in combination with the adjustment of the medium ionic strength.

• Journal of the Society of Cosmetic Scientists of Korea
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• v.41 no.3
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• pp.201-208
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• 2015

Organogels are semi-solid systems that consist of an apolar solvent as the liquid phase within a three-dimensional networked structure. In this study, we developed a stable and skin penetration-enhanced Lecithin Organogel (LO) containing genistein, which is one of the poorly soluble active ingredients in both polar and apolar phase. After screening of various components (type of gelators, organic and aqueous phase), hydrogenated lecithin (HL), sunflower oil (SO), dipropylene glycol (DPG), and polyethylene glycol (PEG) were mainly used in this formulation. Phase ternary diagram was employed for optimization of the composition in the LO. The formulated LO were evaluated for its organoleptic characteristics, stability, pH, rheology, phase transition temperatures, microscopic analysis and skin penetration. The optimized stable LO system can be utilized as an effective and stable cosmetic formulation that can carry poorly soluble active ingredients at high concentration for topical dermal delivery.

• Food Engineering Progress
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• v.15 no.1
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• pp.15-21
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• 2011

The effects of replacement of wheat flour with 10, 20, and 30% chestnut flour on the bread-making properties and quality characteristics of bread were evaluated. Among the physical characteristics of the dough, the development time in the farinogram decreased with increasing amounts of chestnut flour, and the dough stability and durability were reduced. In the amylogram, there was a slight increase in the gelatinization starting temperature when compared to the control flour, but the maximum viscosity gradually decreased in response to increasing amounts of chestnut flour. The expansion ratio did not increase in the dough containing 20 or 30% chestnut flour. Moreover, the loaf volume and specific volume of bread containing 20 and 30% chestnut flour were smaller than those of the control and the 10% treatment. The hardness of bread containing 10% chestnut flour($700g/cm^2$) was lower than that of the other treatments($1413-1,627g/cm^2$). Furthermore, bread containing 10% chestnut flour had denser porous structures than the other treatments. The sensory evaluation tests revealed that the 10% treatment had higher sensory scores for the internal and external qualities of bread than the other treatments.

• Proceedings of the Materials Research Society of Korea Conference
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• 2011.05a
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• pp.1.2-1.2
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• 2011

With recent advances in materials and products, materials processing experiences new challenges. More particles and polymers in material side and thinner and faster deformations in processing side. It happens in most emergying industries such as manufacturing of batteries, solar cells, multi-layer chips, displays, printed electronics, to list a few. In most cases, they are manufactured by coating or printing process, which is defined as a process in which gas is replaced by liquid on a substrate. In this sense, casting, inkjet printing, and roll-to-roll printing are all included. The printing process consists of three unit processes. As the materials used in the above mentioned applications typically contain a large amount of particles with polymers and solvents, they continuously change microstructures during preparation, flow, and even drying. However, little is known about the flow characteristics of such complex fluids and less is known about how to design and control the process. Therefore, for better control of the process and for better quality of the product, we need to understand the flow characteristics of these complex fluids under extremely fast flow environment.

• Macromolecular Research
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• v.11 no.4
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• pp.224-230
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• 2003

The blends of polypropylene (PP) with glass filled thermotropic liquid crystalline polymer (LCP-g) have been prepared by melt mixing techniques at different blend ratios. The thermal, dynamic mechanical, crystalline and morphological characteristics of these blends were investigated. Higher percent crystallinity was observed for 10% level of LCP-g in the blend in comparison to that of other blend ratios. The thermal stability increased with LCP-g concentration in the blend with PP. The variation of storage modulus, stiffness and loss modulus as a function of blend ratios suggested the phase inversion at the 50% level of LCP-g in the blend. The scanning electron microscopy (SEM) photographs showed the creation of voids and destruction of the fiber structures during the dynamic mechanical measurements. Processing behavior of the blends depended on the fiber forming characteristics of LCP-g, which again varied with the molding temperatures.

• The Korean Journal of Food And Nutrition
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• v.32 no.2
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• pp.79-88
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• 2019

This study was conducted to evaluate the characteristics of bread and the rheology of flour dough containing jochung. In the farinogram test, the addition of jochung changed water absorption, development time and mixing tolerance index for making bread As the amount of jochung increased, the water absorption, mixing tolerance index decreased and the development time increased. In the extensograph test, the degree of extension decreased with increasing of jochung content whereas degree of resistance was enhanced with addition of jochung. After fermentation treatment, the volume of the dough with 20% sucrose were less than that of the dough containing 20% of jochung. The dough with 5% jochung showed the lowest dough raising power compared to the other doughs. The bread consisting of 15% jochung showed the highest volume of loaf and specific volume. Therefore, high quality of bread can be achieved by adding jochung instead of sucrose for making bread.

• Korean journal of food and cookery science
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• v.22 no.5 s.95
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• pp.591-599
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• 2006

The purpose of this study was to investigate the effect of the addition of various concentrations of sea mustard powder on the quality characteristics of Bacsulgi. The sea mustard powder was added to rice powder at ratios of 3, 5, 7, and 9%(w/w). The moisture contents and salinity of Bacsulgi were increased with the addition of sea mustard powder. The incorporation of sea mustard powder in Bacsulgi lowered the lightness values but increased the blueness and yellowness values. Rheology test showed that hardness was significantly (p<0.05) decreased with increasing sea mustard powder content. The springiness and cohesiveness were decreased, whereas the adhesiveness was increased, with increasing sea mustard powder content. Scanning electron microscopy showed that the size of the air cells increased and the surface of rice powder swelled with increasing sea mustard powder content. The result of sensory evaluation showed that there were significant (p<0.05) differences in the scores of smell and taste sensory characteristics among the samples. The overall eating quality was the highest in the control and decreased with increasing sea mustard powder level. The study results suggested that Bacsulgi prepared with up to 5% addition of sea mustard powder was as acceptable as Bacsulgi prepared without sea mustard powder.