• Food Science of Animal Resources
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• v.38 no.5
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• pp.927-935
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• 2018

Various amounts of buckwheat powder (0%, 1%, 2%, and 3%) were added to emulsion-type pork sausages. The effects of buckwheat powder on the physicochemical characteristics of the emulsion type sausages, including proximate composition, cooking yield, viscosity, pH, instrumental color, texture profile analysis (TPA), and sensory evaluation, were determined. Increased levels of added buckwheat powder led to higher moisture (p<0.05), ash content (p<0.05 or >0.05), and cooking yield (p<0.05). However, the protein and fat contents of the sausage samples were lower (p<0.05) with higher levels of added buckwheat powder. The instrumental color and pH values were affected by the addition of buckwheat powder, which has a pH of 6.1 and associated color coordinates of $L^*=75.0$, $a^*=1.3$, and $b^*=8.7$. Meat batter with 3% buckwheat powder was shown the highest (p<0.05) viscosity indicating great formation of emulsion. There were no significant differences in the TPA among the treated samples. The viscosity value increased with increasing cooking yield in the batter ($r^2=0.7283$) i.e. the correlation coefficient between the two measurements was very high and positive. For sensory traits except for tenderness, the highest scores (p<0.05) was detected on sausages with 3% added buckwheat powder by a panel. These results suggest that the addition of 3% buckwheat powder to emulsion-type sausages produces a more beneficial meat product, with a lower fat content, greater formation of emulsion and no adverse effects on sensory properties.

• Tribology and Lubricants
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• v.25 no.6
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• pp.432-437
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• 2009

The effect of oxidation in SAE 5W30 engine oils on friction and wear characteristics was investigated using reciprocating bench tester and shell 4-ball tester. Commercial engine oils were collected and oxidized using the KS M 2021 method modifying the oxidation time. Kinematic viscosity, total acid number(TAN), FT-IR spectrum and total base number(TBN) also measured to examine the chemical change of oils with oxidation. The results showed that TAN was slightly changed and Kinematic viscosity was suddenly increased during the oxidation stage. however, TBN results keep a constant slope after TBN linearly decreased with oxidation time. Spectroscopy results showed that spectrums were orderly increased at $1710cm^{-1}$ during the oxidation time. Friction test results showed that oxidation of oils formed unstable friction layers causing higher fluctuating friction. however, the wear resistance was independent of oxidized time due to the different friction characteristics by oxidation. We found several factors in relation to lubrication properties with oxidation time. This factors were Viscosity, TBN, change of FT-IR spectrum, friction coefficient using reciprocating bench tester and wear scar.

• Journal of the East Asian Society of Dietary Life
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• v.19 no.2
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• pp.247-255
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• 2009

This study examined the quality characteristics of brown sauce prepared with rice powder in place of wheat flour, which is the commonly used thickener. With regard to the general components, as the level of rice powder increased and its ratio in the stock increased, moisture decreased and crude protein, lipid, and ash increased. Reducing sugar content was 4.72% in the control group, and as the mixing ratio of stock to rice powder increased from 100:5 (S1) to 100:13 (S5) in the rice powder-added groups, reducing sugar content increased from 3.94% to 4.82%, respectively. In terms of Hunter's color values, as more rice power was added to the beurre mani$\acute{e}$, L, a, and b values increased. Thus, a sauce of a light brown color was appropriately made. For consistency, as more rice powder beurre mani? was inserted into the analyzer, flow was reduced and viscosity significantly increased. The pH of the control (CS) was 4.94, and there were no significant differences between the control and the rice powder-added groups. In sensory evaluations, color presented its highest score as 6.47 when the mixing ratio of stock to beurre mani$\acute{e}$ was 100:7 (S2). S2 also received the highest score for flavor at 6.32. Viscosity was highest in the control (CS) at 6.26, and was not significantly different from the 100:7 (S2) or 100:9 (S3) groups. Finally, the S2 group had the highest scores for taste (6.21) and overall-acceptability (6.30). In correlation analyses between the sensory characteristics, overall-acceptability as well as the color, flavor, viscosity, and taste of the brown sauce all presented comparatively high positive correlations, in which overall-acceptability and color had the highest correlation.

• Asian-Australasian Journal of Animal Sciences
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• v.26 no.6
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• pp.896-904
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• 2013

Cattle breeds have a striking effect on milk, including milk composition and technological characteristics. This study aims to compare milk composition, acidification activity, viscosity, milk dispersion system stability and casein molecular weight among three buffalo breeds in China. The technological characteristics of milk produced by three cattle breeds of river buffalo (Murrah), crossbreed 1st generation ($F_1$), crossbreed multiple generation ($F_H$, $H{\geq}3$) buffaloes were investigated. Cattle breeds showed evident effect on milk protein, fat and total solids content, but little effect on most of buffalo casein molecular weight. Milk fat, protein content and the viscosity of buffalo milk from river buffalo were lower than those of $F_1$ and $F_H$, so was the buffer capacity. The viscosity was negatively correlated to temperature and concentration. Results of stability coefficient showed that milk dispersion system had the best dynamic stability characteristics under pH 6.6 and 6 times dilution, while zeta potential of Murrah milk was slightly higher than that of hybrid offspring ($F_1$, $F_H$). SDS-PAGE results showed that buffalo ${\alpha}_s$-casein had a slightly faster mobility than standard ${\alpha}_s$-casein; while buffalo ${\beta}$-casein showed a slightly slower mobility than standard ${\beta}$-casein. There is no clear differences in molecular weight of ${\alpha}_s$-, ${\beta}$-, and ${\kappa}$-casein among Murrah, $F_1$ and $F_H$.

• KSCE Journal of Civil and Environmental Engineering Research
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• v.13 no.3
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• pp.193-206
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• 1993

An analytical model of undertow is presented in the surf zone. Each term of the derived governing equation is evaluated by the ordering methods. Then the turbulent normal stresses and the streaming velocity terms are neglected. The driving force of undertow is derived from the wave profile which is approximated by the 4th order Chebyshev polynomials. The three types of vertical distribution of eddy viscosity are assumed and the coefficient of eddy viscosity is decided from the new boundary condition. So the input parameters for the calculation of undertow become very simple. The theoretical solutions of the present model are compared with the various experimental results. This model shows a good agreement with the experimental results in the case of mild slope and linear type eddy viscosity.

• Membrane Journal
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• v.6 no.4
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• pp.203-212
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• 1996

The operating parameters influencing on limiting flux was investigated in the ultrafiltration of PVA, and a new model, which is based on the Amiar model using the concept of heat transfer coefficient, was devised to overcome the limitation of gel-layer model. Using polysulfone plate-unit membrane (MWCO=20,000) and hollow-fiber membrane (MWCO= 30,000), ultrafiltration characteristics of PVA was examined with the variation of operating parameters such as cross flow velocity, transmembrane pressure, temperature, and PVA concentration. According to experimental results, the ultrafiltration of PVA through polysulfone membrane is mainly controlled by well-known phenomena of concentration polarization caused by gel-layer formation. On the contrary, in hollow fiber membrane was observed upward limiting flux which can not be explained by gel-layer model. New model was applied to predict the upward limiting flux behavior with partial satisfaction. The application of new model including viscosity correction factor, however, revealed that PVA ultrafiltration is closely related to the viscosity of permeating fluid.

• Journal of Korea Foundry Society
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• v.27 no.1
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• pp.31-35
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• 2007

In order to develop the semi-solid forming technology for magnesium alloy the rheological and thixotropic behavior of Mg alloy slurry with varying shear rates and cooling rates was investigated and simulated with considering the viscosity based on microstructures and processing variables. The viscosity of slurry of Mg alloy (AZ91D) in semi-solid region was exponentially increased with a solid fraction, and was decreased with increasing a shear rate. In order to analyze precisely the rheological behavior, the ANYCAST program modified with the Carreau model and the different heat transfer coefficient between the cast and mold was used to simulate the flow behavior of Mg semi-solid slurry during the injection into a casting mold in a high pressure diecasting machine. The simulated rheological behavior of Mg alloy slurry was matched well with the experimental results.

• Applied Biological Chemistry
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• v.22 no.1
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• pp.42-50
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• 1979

The viscosity coefficient of mucilage of Abelmoschus manihot, MEDIC root decrease under the influence of temperature and the other various physical and chemical factors. The rate of viscosity change of the mucilage have been measured at $5^{\circ}{\sim}50^{\circ}C$ in aqueous state under the various conditions. The results are as follows: 1. Relationship between rate of viscosity change of mucilage and temperature can be represent as Andrade equation. 2. Their activation energies of viscosity change of Abelmaschus maihot, MEDIC root A, B, C, D, E, F and G observed are 11.9, 12.1, 11.4, 12.1, 11.6, 13.8 and 13.2 Kcal/mole, respectively. And other activation parameters arc evaluated. 3. The activation energy of naturally mucilage are smaller than that of sterilized mucilage.

• Safety and Health at Work
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• v.3 no.1
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• pp.22-30
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• 2012

Objectives: To challenge the problem of slipperiness, various slipmeters have been developed to assess slip hazard. The performance of in-situ slipmeter is, however, still unclear under the various floor conditions. The main objectives of this study were to evaluate the performance of three kinds of slipmeters under real conditions, and to find their dynamic and kinematic characteristics, which were compared with gait test results. Methods: Four common restaurant floor materials were tested under five contaminants. Slipmeters and human gaits were measured by high speed camera and force plate to find and compare their dynamic and kinematic characteristics. Results: The contact pressures and built-up ratio were below those of subjects. The sliding velocity of British Pendulum Tester was above those of subjects, while those of BOT-3000 and English XL were below those of subjects. From the three meters, the English XL showed the highest overall correlation coefficient (r = 0.964) between slip index and $R_a$, while the rest did not show statistical significance with surface roughness parameters ($R_a$, $R_z$). The English XL only showed statistical significance (p < 0.01) between slip index and contaminants. The static coefficient of friction obtained with the BOT-3000 showed good consistency and repeatability (CV < 0.1) as compared to the results for the BPT (CV > 0.2) and English XL (CV < 0.2). Conclusion: It is unclear whether surface roughness can be a reliable and objective indicator of the friction coefficient under real floor conditions, and the viscosity of contaminants can affect the friction coefficient of the same floors. Therefore, to evaluate slipperiness, the performance of the slipmeters needed to improve.

• Journal of the Korean Society for Aeronautical & Space Sciences
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• v.33 no.6
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• pp.31-38
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• 2005

Aerodynamic influence coefficient linearly relates pressure with downwash in panel method for load analysis in which the viscosity of a flow is ignored and the compressibility cannot be taken into account in transonic region. Since the planform of an aerodynamic surface determines the coefficient, the panel method has a limit to the analysis of low Reynolds number flow. The accuracy of the pressure distribution can be improved by a direct correction to the pressure or a correction to the downwash, which is considered the change of camber or thickness, using the aerodynamic coefficients from wind tunnel test as constraints. A premultiplying correction method as well as a postmultiplying correction method is applied to a micro air vehicle to provide more accurate aerodynamic pressure for trim and load analyses. Theoretical aerodynamic pressure is obtained from the panel method. Correction factor matrix and correct pressure coefficient are computed for the conditions with two constraints in addition to single constraint. The postmultiplying correction method gives a better improvement in pressure distribution on micro air vehicle due to the flow characteristics on it.