• The Korean Journal of Rheology
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• v.11 no.2
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• pp.82-90
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• 1999

Electrorheological(ER) fluid is a material that shows the dramatic change of rheological properties under an electric field and responds reversibly in a few milliseconds. ER fluid's response to an electric field along with its fast switching capability allows ER devices to be precisely controlled. The real application with ER fluid, however, has many limitations to be overcome; temperature fluctuation, moisture, dust, aggregation, precipitation, and low yield stress, for example. The magnitude and the characteristics of yield stress of ER fluid plays an important role in practical applications. In this research, a dynamic simulation on the squeezing flow of the ER fluid was carried out. Numerical simulation on isolated chains was performed to find out the effect of hydrodynamic and electrostatic force depending on the chain location, the squeezing rate, and the chain structure. Suspension model that is composed of a large number of particles was also investigated. The increase of normal stresses as well as the existence of a yield stress at an earlier stage could be observed, and the effective control of the normal stresses could be achieved at an optimal condition of the hydrodynamic force and the electrostatic force.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.33 no.1
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• pp.181-194
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• 2013

Landslides are known as gravitational mass movements that can carry the flow materials ranging in size from clay to boulders. The various types of landslides are differentiated by rate and depositional features. Indeed, flow characteristics are observed from very slow-moving landslides (e.g., mud slide and mud flow) to very fast-moving landslides (e.g., debris avalanches and debris flows). From a geomechanical point of view, shear-rate-dependent shear strength should be examined in landslides. This paper presents the design of advanced ring-shear apparatus to measure the undrained shear strength of debris flow materials in Korea. As updated from conventional ring-shear apparatus, this apparatus can evaluate the shear strength under different conditions of saturation, drainage and consolidation. We also briefly discussed on the ring shear apparatus for enforcing sealing and rotation control. For the materials with sands and gravels, an undrained ring-shear test was carried out simulating the undrained loading process that takes place in the pre-existing slip surface. We have observed typical evolution of shear strength that found in the literature. This paper presents the research background and expected results from the ring-shear apparatus. At high shear speed, a temporary liquefaction and grain-crushing occurred in the sliding zone may take an important role in the long-runout landslide motion. Strength in rheology can be also determined in post-failure dynamics using ring-shear apparatus and be utilized in debris flow mobility.

• Journal of the Korean earth science society
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• v.21 no.3
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• pp.315-322
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• 2000

In this study, the data used for the models were a set of 56 geologic estimates of long-term fault slip rates. The hest models were those in which mantle drag was convergent on the Transverse Ranges in the San Andreas fault system, and faults had a low friction (${\mu}$= 0.3). It is clearly important to decide whether these cases of low strength are local anomalies or whether they are representative. Furthermore, it would be helpful to determine fault strength in as many tectonic settings as possible. Analysis of data was considered by unsuspected sources of pore pressure, or even to question the relevance of the friction law. To contribute to the solution of this problem, three attempts were tried to apply finite element method that would permit computational experiments with different hypothesized fault rheologies. The computed model has an assumed rheology and plate tectonic boundary conditions, and produces predictions of present surface velocity, strain rate, and stress. The results of model will be acceptably close to reality in its predictions of mean fault slip rates, stress directions and geodetic data. This study suggests some implications of the thermoelastic characteristics to interpret the relationship with very low strength of San Andreas fault system.

• The Korean Journal of Rheology
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• v.10 no.4
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• pp.185-194
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• 1998

Flow-induced voids during resin impregnation and poor fiber wetting give serious effects on the mechanical properties of composites in resin transfer molding process. In order to better understand the characteristics of resin flow and to investigate the mechanism of void formation, flow visualization experiment for the resin impregnation was carried out on plain weaving glass fiber mats using silicon oils with various viscosity values. The permeability and the capillary pressure for the fiber mats of different porosities were obtained by measuring the penetration length of the resin with time and with various injection pressure. At low porosity and low operating pressure, the capillary pressure played a significant role in impregnation process. Video-assisted microscopy was used in taking the magnified photograph of the flow front of the resin to investigate the effect of the capillary pressure on the void formation. The results showed that the voids were formed easily when the capillary pressure was relatively high. No voids were detected above the critical capillary number of 2.75$\times$$10^{-3}, and below the critical number the void content increased exponentially with decrease of the capillary number. The content of void formed was independent of the viscosity of the resin. For a given capillary number, the void content reduced with the lower porosity of the fiber mat.

• Korea-Australia Rheology Journal
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• v.21 no.4
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• pp.269-280
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• 2009

The drop formation dynamics of a shear thinning, elastic, yield stress ($\tau_o$) fluid (Carbopol 980 (poly(acrylic acid)) dispersions) in silicone oil has been investigated in a flow-focusing microfluidic channel. The rheological character of each solution investigated varied from Netwonian-like through to highly non-Newtonian and was varied by changing the degree of neutralization along the poly (acrylic acid) backbone. We have observed that the drop size of these non-Newtonian fluids (regardless of the degree of neutralisation) showed bimodal behaviour. At first we observed increases in drop size with increasing viscosity ratio (viscosity ratio=viscosity of dispersed phase (DP)/viscosity of continuous phase (CP)) at low flowrates of the continuous phases, and thereafter, decreasing drop sizes as the flow rate of the CP increases past a critical value. Only at the onset of pinching and during the high extensional deformation during pinch-off of a drop are any differences in the non-Newtonian characteristics of these fluids, that is extents of shear thinning, elasticity and yield stress ($\tau_o$), apparent. Changes in these break-off dynamics resulted in the observed differences in the number and size distribution of secondary drops during pinch-off for both fluid classes, Newtonian-like and non-Newtonian fluids. In the case of the Newtonian-like drops, a secondary drop was generated by the onset of necking and breakup at both ends of the filament, akin to end-pinching behavior. This pinch-off behavior was observed to be unaffected by changes in viscosity ratio, over the range explored. Meanwhile, in the case of the non-Newtonian solutions, discrete differences in behaviour were observed, believed to be attributable to each of the non-Newtonian properties of shear thinning, elasticity and yield stress. The presence of a yield stress ($\tau_o$), when coupled with slow flow rates or low viscosities of the CP, reduced the drop size compared to the Newtonian-like Carbopol dispersions of much lower viscosity. The presence of shear thinning resulted in a rapid necking event post onset, a decrease in primary droplet size and, in some cases, an increase in the rate of drop production. The presence of elasticity during the extensional flow imposed by the necking event allowed for the extended maintenance of the filament, as observed previously for dilute solutions of linear polymers during drop break-up.

• Korean Journal of Medicinal Crop Science
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• v.27 no.2
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• pp.126-135
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• 2019

Background: The ginseng ginsenosides, which have various physiological activities, are known to be more abundant in the leaves than in the roots, and the consumers' interest in ginseng sprout as a functional vegetable has been increasing. Methods and Results: The aim of this study was to investigate the effects of growth period on growth properties, active ingredients and rheology of ginseng sprouts cultivated in a non-heated greenhouse equipped with a shade net for 60 days, starting from the end of May to the middle of July. The chlorophyll content of the leaves decreased, but their length and width increased with increasing cultivation days. In particular, growth increased significantly until 40 days, but only slightly after 50 days. The stem length did not increase greatly from the 20 th to the 30 th day of cultivation, but increased significantly from the 30 th to the 40 th day, and then further increased gradually. The weight of the leaves, stems, and roots increased slightly, but not change significantly. After 40 days of cultivation, the total ginsenoside content increased by 1.07 times in the leaves and decreased by 0.80 times in the roots with increasing cultivation days. The leaf contents of ginsenosides $Rg_1$, Re, $Rb_1$, Rc, $F_3$ and $F_4$ increased with increasing cultivation days. The rheological properties of ginseng sprout showed the greatest influence on stem hardening with increasing cultivation days. Conclusions: Therefore, based on the growth characteristics, active ingredients and physical properties, 40 days after sowing was considered to be an appropriate harvesting time for ginseng sprouts.

• Food Science of Animal Resources
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• v.34 no.5
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• pp.576-581
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• 2014

Sodium chloride is an important ingredient added to most of foods which contributes to flavor enhancement and food preservation but excess intake of sodium chloride may also cause various diseases such as heart diseases, osteoporosis and so on. Therefore, this study was carried out to investigate the effect of monosodium glutamate (MSG) as a salty flavor enhancer on the quality and sensorial properties of the NaCl/MSG complex and actual food system. For characterizing the spray-dried NaCl/MSG complex, surface dimension, morphology, rheology, and saltiness intensity were estimated by increasing MSG (0-2.0%) levels at a fixed NaCl concentration (2.0%). MSG levels had no effect of the characteristics of the NaCl/MSG complex, although the addition of MSG increased the surface dimension of the NaCl/MSG complex significantly (p<0.05). Furthermore, the effect of MSG on enhancing the salty flavor was not observed in the solution of the NaCl/MSG complex. In the case of an actual food system, model meat products (pork patties) were prepared by replacing NaCl with MSG. MSG enhanced the salty flavor, thereby increasing overall acceptability of pork patties. Replacement of NaCl with MSG (<1.0%) did not result in negative sensorial properties of pork patties, although quality deterioration such as high cooking loss was found. Nevertheless, MSG had a potential application in meat product formulation as a salty flavor enhancer or a partial NaCl replacer when meat products were supplemented with binding agents.

• Journal of Digital Convergence
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• v.13 no.8
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• pp.369-374
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• 2015

In this study, by combining a unique purpose and additional aspects of ultrasonic transmission media, a development potential on a new ultrasonic transmission media was sought. The rheological characteristics and the manufacturing cost for each manufactured formulation were compared and analysed with ready-made. An ultrasonic transmission media is to have different functional characteristics according to the following formulation, it was the best in rheological value, low viscosity emulsion with the oil gel. Polymer hydro gel is can be manufactured at low cost compared to other formulations. Emulsion which shows a sharp viscosity difference according to the components of oil and water had a big difference in manufacturing cost. This study can be utilized as the fundamental data on the ultrasound transmission media equipped with expertise in various areas of ultrasound.

• KSBB Journal
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• v.11 no.3
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• pp.340-346
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• 1996

Variations of rheological properties of culture broth during the production of biopolymer by an alkali tolerant Bacillus sp. were investigated. Correlations among the rheological characteristics of culture broth, cell growth and biopolymer production were examined. Rheology of the culture broth changed in the course of fermentation. The culture broth showed a non-Newtonian flow behavior, as the viscosity and pseudoplasticsity increased during the cultivation. The rheological parameters such as flow index, consistency index, yield stress and apparent viscosity during the cultivation were not influenced by the cell growth, but significantly related to the biopolymer synthesis. Changes in the rheological parameters of the broth were affected not only by the biopolymer concentration, but also by the progress of fermentation. Some rheological parameters showed maximum values just before the completion of biopolymer production and substrate consumption. Hence, it was shown that the rheological characteristics of the culture broth could be used as a good indicator for the detection of the progress or completion of fermentation.

• Korean Journal of Food Science and Technology
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• v.48 no.4
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• pp.366-371
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• 2016

This study was carried out to evaluate the feasibility of using domestic wheat flour as ingredient of pizza dough by examining the physicochemical and sensory properties of the dough. Five pizza dough samples were prepared with different ratio of domestic and imported wheat flour. Significant differences were observed in crude protein content, crude ash content, and color of the pizza dough samples; however, no significant difference was found in mechanically measured rheology. A sensory evaluation based on 23 descriptive attributes indicated significant differences between pizza dough made from domestic wheat flour and that made from imported wheat flour for springiness and softness of the surface, roughness, and chewiness (p<0.05). Principal component analysis showed that the greater amount of Korean wheat flour in the dough resulted in different values from negative to positive ends of principal component 1 (37.4%).