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Effective viscosity of bidisperse suspensions
송광호,Sangkyun Koo 한국유변학회 2005 Korea-Australia rheology journal Vol.17 No.1
We determine the effective viscosity of suspensions with bidisperse particle size distribution by modifying an effective-medium theory that was proposed by Acrivos and Chang (1987) for monodisperse suspensions. The modified theory uses a simple model that captures some important effects of multi-particle hydrodynamic interactions. The modifications are described in detail in the present study. Estimations of effective viscosity by the modified theory are compared with the results of prior work for monodisperse and bidisperse suspensions. It is shown that the estimations agree very well with experimental or other calculated results up to approximately 0.45 of normalized particle volume fraction which is the ratio of volume faction to the maximum volume fraction of particles for bidisperse suspensions.
A Drying-Induced Hysteresis of Polymer Network Swelling
송광호,김정욱 한국고분자학회 2021 한국고분자학회 학술대회 연구논문 초록집 Vol.46 No.2
A radical polymerization below the overlap concentration is known to create a phantom network, and phase separated structure due to incomplete polymerization. When the phase separated hydrogel underwent the drying and reswelling processes, equilibrium swelling of the hydrogels was irreversibly reduced and became more transparent, which we called the drying induced hysteresis. Chemical analysis of the hysteresis occurred hydrogels has confirmed the absence of chemical reactions during the drying and reswelling processes through ssNMR, MALDI-TOF, Raman. Based on dSTORM, SAXS, LAOS, and TD-NMR experiments as well as the molecular dynamics (MD) simulations, we suggest that the elastically inactive dangling chains at the edge of the phase boundary, form a hyper-branched structure due to low polymer concentration, were irreversibly entangled during the drying process, resulting in the swelling hysteresis.
宋光晧 東國大學校 學徒護國團 農林大學大隊 1977 東國農林 Vol.10 No.-
1. 本硏究는 마가목을 乾燥시켜 茶液을 抽出해서 色彩와 味 및 甘味科 添加等의 實驗으로 茶의 品質과 實用性 如否를 調査하였다. 2. 茶液의 抽出은 물 1,000cc當 마가목 15g區가 Vis 300에서 0.46으로 가장 우수한 色彩 보였다. 3. 茶液의 抽出液은 時間이 지남에 따라 色의 濃度가 높아지나 어느 時點 以上에서는 色度의 變異없이 安定된 色素임이 밝혀졌다. 4. 香味의 嗜好度는 그 自體로서는 10g區가 알맞았고 15g區는 香氣가 입안에 가득하나 너무 濃度가 높았다. 5. 茶液과 雪糖 濃度와의 적정온도는 15g區에 10,000cc의 茶液當 1,500mg의 雪糖區가 가장 우수하였다.