• Korea-Australia Rheology Journal
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• 제21권4호
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• pp.213-223
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• 2009

Taylor-Couette flow (i.e., flow between concentric, rotating cylinders) has long served as a paradigm for studies of hydrodynamic stability. For Newtonian fluids, the rich cascade of transitions from laminar, Couette flow to turbulent flow occurs through a set of well-characterized flow states (Taylor Vortex Flow, wavy Taylor vortices, modulated wavy vortices, etc.) that depend on the Reynolds numbers of both the inner and outer cylinders ($Re_i$ and $Re_o$). While extensive work has been done on (a) the effects of weak viscoelasticity on the first few transitions for $Re_o=0$ and (b) the effects of strong viscoelasticity in the limit of vanishing inertia ($Re_i$ and $Re_o$ both vanishing), the viscoelastic Taylor-Couette problem presents an enormous parameter space, much of which remains completely unexplored. Here we describe our recent experimental efforts to examine the effects of drag reducing polymers on the complete range of flow states observed in the Taylor-Couette problem. Of particular importance in the present work is 1) the rheological characterization of the test solutions via both shear and extensional (CaBER) rheometry, 2) the wide range of parameters examined, including $Re_i$, $Re_o$ and Elasticity number E1, and 3) the use of a consistent, conservative protocol for accessing flow states. We hope that by examining the stability changes for each flow state, we may gain insights into the importance of particular coherent structures in drag reduction, identify simple ways of screening new drag reducing additives, and improve our understanding of the mechanism of drag reduction.

• Korea-Australia Rheology Journal
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• 제21권4호
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• pp.225-233
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• 2009

In various attempts to relate the behaviour of highly-elastic liquids in complex flows to their rheometrical behaviour, obvious candidates for study have been the variation of shear viscosity with shear rate, the two normal stress differences $N_1$ and $N_2$, especially $N_1$, and the extensional viscosity $\eta_E$. In this paper, we shall be mainly interested in 'constant-viscosity' Boger fluids, and, accordingly, we shall limit attention to $N_1$ and $\eta_E$. We shall concentrate on two important flows - axisymmetric contraction flow and "splashing" (particularly that which arises when a liquid drop falls onto the tree surface of the same liquid). Modern numerical techniques are employed to provide the theoretical predictions. It is shown that the two obvious manifestations of viscoelastic rheometrical behaviour can sometimes be opposing influences in determining flow characteristics. Specifically, in an axisymmetric contraction flow, high $\eta_E$ can retard the flow, whereas high $N_1$ can have the opposite effect. In the splashing experiment, high $\eta_E$ can certainly reduce the height of the so-called Worthington jet, thus confirming some early suggestions, but, again, other rheometrical influences can also have a role to play and the overall picture may not be as clear as it was once envisaged.

• 폴리머
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• 제38권2호
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• pp.171-179
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• 2014

우수한 성능을 지닌 대형 구조의 섬유강화 고분자(FRP) 복합재료 제품을 제조하기 위해 저온 경화형 프리프레그 개발이 활발히 진행되고 있다. 본 연구에서는 저온 경화형 프리프레그 제조에 적합한 매트릭스 수지를 확보하기 위하여 에폭시 수지, 경화제, 경화 촉진제로 구성된 저온 경화형 에폭시 수지 조성물의 경화거동 및 화학유변학을 고찰하였다. 경화반응 특성은 시차주사열량분석법과 유변물성측정법을 활용하여 승온 및 등온 조건에서 분석하였다. 연구 결과 매트릭스 수지로 제안된 저온 경화형 에폭시 수지 조성물은 $80^{\circ}C$에서 3시간에 경화시킬 수 있었고, 80과 $90^{\circ}C$에서의 젤화 시간은 각각 120분과 20분인 것으로 나타났다. 저온 경화형 수지를 경화시킨 수지 경화물의 열적, 기계적 물성은 고온 경화형 수지 경화물의 물성과 거의 동등하였다.

• Korea-Australia Rheology Journal
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• 제17권3호
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• pp.117-123
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• 2005

Background: Reduced deformability of red blood cells (RBCs) may play an important role on the pathogenesis of chronic vascular complications of diabetes mellitus. However, available techniques for measuring RBC deformability often require washing process after each measurement, which is not optimal for day­to-day clinical use at point of care. The objectives of the present study are to develop a device and to delineate the correlation of impaired RBC deformability with diabetic nephropathy. Methods: We developed a disposable ektacytometry to measure RBC deformability, which adopted a laser diffraction technique and slit rheometry. The essential features of this design are its simplicity (ease of operation and no moving parts) and a disposable element which is in contact with the blood sample. We studied adult diabetic patients divided into three groups according to diabetic complications. Group I comprised 57 diabetic patients with normal renal function. Group II comprised 26 diabetic patients with chronic renal failure (CRF). Group III consisted of 30 diabetic subjects with end-stage renal disease (ESRD) on hemo-dialysis. According to the renal function for the diabetic groups, matched non-diabetic groups were served as control. Results: We found substantially impaired red blood cell deformability in those with normal renal function (group I) compared to non-diabetic control (P = 0.0005). As renal function decreases, an increased impairment in RBC deformability was found. Diabetic patients with chronic renal failure (group II) when compared to non-diabetic controls (CRF) had an apparently greater impairment in RBC deformability (P = 0.07). The non-diabetic cohort (CRF), on the other hand, manifested significant impairment in red blood cell deformability compared to healthy: control (P = 0.0001). Conclusions: The newly developed slit ektacytometer can measure the RBC deformability with ease and accuracy. In addition, progressive impairment in cell deformability is associated with renal function loss in all patients regardless of the presence or absence of diabetes. In diabetic patients, early impairment in RBC deformability appears in patients with normal renal function.

• Korea-Australia Rheology Journal
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• 제13권1호
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• pp.29-35
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• 2001

The development of filament stretching extensional rheometers over the past decade has enabled the systematic measurement of the transient extensional stress growth in dilute and semi-dilute polymer solutions. The strain-hardening in the extensional viscosity of dilute solutions overwhelms the perturbative effects of capillarity, inertia & gravity and the kinematics of the extensional deformation become increasingly homogeneous at large strains. This permits the development of a robust open-loop control algorithm for rapidly realizing a deformation with constant stretch history that is desired for extensional rheometry. For entangled fluids such as concentrated solutions and melts the situation is less well defined since the material functions are governed by the molecular weight between entanglements, and the fluids therefore show much less pronounced strain-hardening in transient elongation. We use experiments with semi-dilute/entangled and concentrated/entangled monodisperse polystyrene solutions coupled with time-dependent numerical computations using nonlinear viscoelastic constitutive equations such as the Giesekus model in order to show that an open-loop control strategy is still viable for such fluids. Multiple iterations using a successive substitution may be necessary, however, in order to obtain the true transient extensional viscosity material function. At large strains and high extension rates the extension of fluid filaments in both dilute and concentrated polymer solutions is limited by the onset of purely elastic instabilities which result in necking or peeling of the elongating column. The mode of instability is demonstrated to be a sensitive function of the magnitude of the strain-hardening in the fluid sample. In entangled solutions of linear polymers the observed transition from necking instability to peeling instability observed at high strain rates (of order of the reciprocal of the Rouse time for the fluid) is directly connected to the cross-over from a reptative mechanism of tube orientation to one of chain extension.

• Korea-Australia Rheology Journal
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• 제20권3호
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• pp.109-116
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• 2008

The effect of intermolecular aggregation induced by hydrophobic and electrostatic interactions on shear and elongational flow properties of aqueous acrylic thickener solutions is discussed. Complex shear modulus is determined at frequencies up to $10^4$ rad/s employing oscillatory squeeze flow. Extensional flow behavior is characterized using Capillary Break-up Extensional Rheometry. Aqueous solutions of poly(acrylic acid)(PAA)/poly(vinylpyrrolidone-co-vinylimidazole) (PVP-VI) mixtures exhibit unusual rheological properties described here for the first time. Zero-shear viscosity of the mixtures increases with decreasing pH and can exceed that of the pure polymers in solution by more than two orders of magnitude. This is attributed to the formation of complexes induced by electrostatic interactions in the pH range, where both polymers are oppositely charged. PAA/PVP-VI mixtures are compared to the commercial thickener Sterocoll FD (BASF SE), which is a statistical co-polymer including (meth) acrylic acid and ethylacrylate (EA) forming aggregates in solution due to "sticky" contacts among hydrophobic EA-sequences. PAA/PVP-VI complexes are less compact and more deformable than the hydrophobic Sterocoll FD aggregates. Solutions of PAA/PVP-VI exhibit a higher zero-shear viscosity even at lower molecular weight of the aggregates, but are strongly shear-thinning in contrast to the weakly shear-thinning solutions of Sterocoll FD. The higher ratio of characteristic relaxation times in shear and elongation determined for PAA/PVP-VI compared to Sterocoll FD solutions reflects, that the charge-induced complexes provide a much stronger resistance to extensional flow than the aggregates formed by hydrophobic interactions. This is most likely due to a break-up of the latter in extensional flow, while there is no evidence for a break-up of complexes for PAA/PVP-VI mixtures. These flexible aggregates are more suitable for the stabilization of thin filaments in extensional flows.

• 폴리머
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• 제39권2호
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• pp.247-255
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• 2015

Poly(1,2-propylene glycol adipate) (PPA) was used as an environmentally friendly plasticizer in flexible poly(vinyl chloride) (PVC). Thermal, mechanical, and rheological properties of the PVC/PPA blends were characterized by differential scanning calorimetry, dynamic mechanical analysis, tensile test, scanning electron microscopy and small amplitude oscillatory shear rheometry. The results showed that PPA lowered the glass transition temperature of PVC. The introduction of PPA could decrease tensile strength and Young's modulus of the PVC/PPA blends; however, elongation-at-break was dramatically increased due to the plastic deformation. The plasticization effect of PPA was also manifested by the decrease of dynamic storage modulus and viscosity in the melt state of the blends. The results indicated that PPA had a good plasticizing effect on PVC.

• Journal of Dairy Science and Biotechnology
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• 제31권1호
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• pp.21-33
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• 2013

The purpose of this study was to improve the production of Mozzarella cheese analogues manufactured using mixtures of soy milk and concentrated raw milk by performing ultrafiltration (UF) and to assess the quality of these cheeses during a 30-day storage period at $4^{\circ}C$, relative to that of Mozzarella cheese manufactured with the traditional method. The solid consistency of Mozzarella cheese analogue prepared from milk mixtures was lower than that of cheese manufactured from raw milk or soy milk and increased during storage, which is considered to be the result of decreasing water levels, as well as with increasing soy milk concentrations. In the Mozzarella cheese analogue generated using the milk mixtures, the fat content decreased with increase in the soy milk concentration, while it decreased during the storage period. Lactose levels were lowest in cheese composed of soy milk or raw milk and processed by UF, and decreased during storage in cheese produced using milk mixtures. In milk mixtures containing soy milk, the protein concentration increased with increasing amounts of raw milk and did not change during the storage period. The water-soluble nitrogen compound level was similar between cheeses and increased only slightly during storage. The amount of non-protein nitrogen compounds was higher in the cheese analogue than in the control cheese and tended to increase during storage. Analysis of the physicochemical traits of the Mozzarella cheese analogue yielded the following results: During storage, titratable acidity levels increased while pH tended to decrease. After analysis using electropherograms, it was classified as ${\alpha}$-, ${\beta}$-, or ${\kappa}$-casein. The results of rheometry tests showed that in the Mozzarella cheese analogue prepared from milk mixtures, with raw milk concentrated by UF, increases in concentration rate lead to lowered hardness, elasticity, cohesiveness, and brittleness. When cheese was produced from milk mixtures and concentrated by UF, meltability increased as the concentration rate increased, although to an extent that was less than that observed for the control cheese, and tended to increase during storage. Sensory evaluation showed that the analogue cheese was much better than the control cheese in terms of formation, appearance, and flavor.

• 대한화장품학회지
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• 제30권2호
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• pp.147-151
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• 2004

본 연구는 다양한 종류의 에멀젼에 전단응력을 가하며 그때 일어나는 에멀젼의 상 변이를 전기, 유변학적 특징을 통해 실시간으로 측정해 보는 것이다. 전기 전도도의 변화는 자체 제작한 JELLI$^{TM}$(Joint Electro-rheometer for Liquid-Liquid Inversion) 칩을 이용하였으며, 동시에 유변물성측정장치(rheometer)를 이용하여 유변물성의 변화를 측정하였다 JELLI$^{TM}$ 칩과 인조 피부를 유변물성측정장치 사이에 장착하고 그 사이에 다양한 종류의 에멀젼을 얇게 발라준 후, 일정한 전단응력을 주며 시간에 따른 저항과 점도 값의 변화를 측정하였다. O/W 제형의 경우 시간에 따라 저항 값이 커지는 경향을 보였으며 저항 값은 내부 상이 많을수록 더 급격한 변화를 나타냈다. 이때의 점도 변화를 보면, 저항 값의 변화가 클수록 점도의 변화도 큼을 볼 수 있었다. 이것은 내부 상의 파괴로 인해 외부의 힘에 저항하는 힘이 약해졌기 때문이라고 예상된다. 이런 결과를 이용하여 전단응력에 의한 에멀젼 상 변이 특성과 정도를 실시간, 정량적 비교할 수 있었다.

• 한국식품과학회지
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• 제30권6호
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• pp.1350-1356
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• 1998

양질의 고등어 surimi gel을 산업체에서 효율적으로 생산하기 위한 기초자료를 얻기 위하여 설계 제작한 감압수세장치를 이용하여 560 mmHg의 감압 하에서 알칼리 수세하여 제조한 고등어 surimi에 난백, 대두 단백, 옥수수전분 및 Read Amity-N등 4종의 첨가물을 각각 첨가, 혼합한 후 이들 첨가물이 surimi의 열특성, gel 강도 및 gel 조직에 미치는 효과를 검토한 결과, DSC에 의한 고등어 surimi 단백질의 열전이 온도는 각각 40, 52, 67 및 $79^{\circ}C$이었고 NaCl 3% 첨가 시는 37, 46, $57^{\circ}C$및 $76^{\circ}C$로써 열전이 온도가 낮아졌으며, 난백, 대두단백, Read Amity-N 및 옥수수전분 등 4종 첨가물의 열전이 온도는 각각 77, 78, 61 및 $63^{\circ}C$이었다. NaCl 3% 및 Read Amity-N와 옥수수전분을 각각 3% 첨가 시는 각각 90 및 $92^{\circ}C$에서 새로운 peak가 나타났으며 이는 NaCl 첨가로 인하여 첨가한 전분의 호화온도가 이동함을 알 수 있었다. 4종 첨가물의 종류에 따른 surimi cooked gel의 gel강도 증진효과는 난백 첨가구에서 gel강도 $690\;g{\cdot}cm$로써 가장 높아 대조구$(455\;g{\cdot}cm)$ 보다 51.6% 증진되었으며 그 다음 대두단백, Read Amity-N 및 옥수수전분의 순이었다. SEM에 의한 cooked gel의 관찰 결과 첨가물을 첨가한 것들 (첨가구들)은 첨가하지 않은 것(대조구) 보다 더욱 조밀한 스폰지상의 구조를 나타내었다.