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Pseudoplasticity
In rheology, shear thinning is the non-Newtonian behavior of fluids whose viscosity decreases under shear strain. It is sometimes considered synonymous for pseudo-plastic behaviour, and is usually defined as excluding time-dependent effects, such as thixotropy. Shear thinning is the most common type of non-Newtonian behavior of fluids and is seen in many industrial and everyday applications. Although shear thinning is generally not observed in pure liquids with low molecular mass or ideal solutions of small molecules like sucrose or sodium chloride, it is often observed in polymer solutions and molten polymers, as well as complex fluids and suspensions like ketchup, whipped cream, blood, paint, and nail polish. Theories behind shear thinning behaviour Though the exact cause of shear thinning is not fully understood, it is widely regarded to be the effect of small structural changes within the fluid, such that microscale geometries within the fluid rearrange to facilitate shea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Rheology Of Time Independent Fluids
Rheology (; ) is the study of the flow of matter, primarily in a fluid (liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Rheology is a branch of physics, and it is the science that deals with the deformation and flow of materials, both solids and liquids.W. R. Schowalter (1978) Mechanics of Non-Newtonian Fluids Pergamon The term ''rheology'' was coined by Eugene C. Bingham, a professor at Lafayette College, in 1920, from a suggestion by a colleague, Markus Reiner.The Deborah Number The term was inspired by the of |
Rheology
Rheology (; ) is the study of the flow of matter, primarily in a fluid ( liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Rheology is a branch of physics, and it is the science that deals with the deformation and flow of materials, both solids and liquids.W. R. Schowalter (1978) Mechanics of Non-Newtonian Fluids Pergamon The term ''rheology'' was coined by Eugene C. Bingham, a professor at Lafayette College, in 1920, from a suggestion by a colleague, Markus Reiner.The Deborah Number The term was inspired by the of |
Rheology
Rheology (; ) is the study of the flow of matter, primarily in a fluid ( liquid or gas) state, but also as "soft solids" or solids under conditions in which they respond with plastic flow rather than deforming elastically in response to an applied force. Rheology is a branch of physics, and it is the science that deals with the deformation and flow of materials, both solids and liquids.W. R. Schowalter (1978) Mechanics of Non-Newtonian Fluids Pergamon The term ''rheology'' was coined by Eugene C. Bingham, a professor at Lafayette College, in 1920, from a suggestion by a colleague, Markus Reiner.The Deborah Number The term was inspired by the of |
Viscosity
The viscosity of a fluid is a measure of its resistance to deformation at a given rate. For liquids, it corresponds to the informal concept of "thickness": for example, syrup has a higher viscosity than water. Viscosity quantifies the internal frictional force between adjacent layers of fluid that are in relative motion. For instance, when a viscous fluid is forced through a tube, it flows more quickly near the tube's axis than near its walls. Experiments show that some stress (such as a pressure difference between the two ends of the tube) is needed to sustain the flow. This is because a force is required to overcome the friction between the layers of the fluid which are in relative motion. For a tube with a constant rate of flow, the strength of the compensating force is proportional to the fluid's viscosity. In general, viscosity depends on a fluid's state, such as its temperature, pressure, and rate of deformation. However, the dependence on some of these properties is ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Phase Separation
Phase separation is the creation of two distinct phases from a single homogeneous mixture. The most common type of phase separation is between two immiscible liquids, such as oil and water. Colloids are formed by phase separation, though not all phase separations forms colloids - for example oil and water can form separated layers under gravity rather than remaining as microscopic droplets in suspension. Phase separation in cold gases A mixture of two helium isotopes (helium-3 and helium-4) in a certain range of temperatures and concentrations separates into parts. The initial mix of the two isotopes spontaneously separates into ^He-rich and ^3He-rich regions. Phase separation also exists in ultracold gas systems. It has been shown experimentally in a two-component ultracold Fermi gas case. The phase separation can compete with other phenomena as vortex lattice formation or an exotic Fulde-Ferrell-Larkin-Ovchinnikov phase. See also * Biomolecular condensate * Collo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dilatant
A dilatant (, ) (also termed shear thickening) material is one in which viscosity increases with the rate of shear strain. Such a ''shear thickening fluid'', also known by the initialism ''STF'', is an example of a non-Newtonian fluid. This behaviour is usually not observed in pure materials, but can occur in suspensions. A dilatant is a non-Newtonian fluid where the shear viscosity increases with applied shear stress. This behavior is only one type of deviation from Newton’s Law, and it is controlled by such factors as particle size, shape, and distribution. The properties of these suspensions depend on Hamaker theory and Van der Waals forces and can be stabilized electrostatically or sterically. Shear thickening behavior occurs when a colloidal suspension transitions from a stable state to a state of flocculation. A large portion of the properties of these systems are due to the surface chemistry of particles in dispersion, known as colloids. This can readily be seen with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Thixotropy
Thixotropy is a time-dependent shear thinning property. Certain gels or fluids that are thick or viscous under static conditions will flow (become thinner, less viscous) over time when shaken, agitated, shear-stressed, or otherwise stressed ( time-dependent viscosity). They then take a fixed time to return to a more viscous state. Some non-Newtonian pseudoplastic fluids show a time-dependent change in viscosity; the longer the fluid undergoes shear stress, the lower its viscosity. A thixotropic fluid is a fluid which takes a finite time to attain equilibrium viscosity when introduced to a steep change in shear rate. Some thixotropic fluids return to a gel state almost instantly, such as ketchup, and are called pseudoplastic fluids. Others such as yogurt take much longer and can become nearly solid. Many gels and colloids are thixotropic materials, exhibiting a stable form at rest but becoming fluid when agitated. Thixotropy arises because particles or structured solutes re ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Power-law Fluid
__NOTOC__ In continuum mechanics, a power-law fluid, or the Ostwald–de Waele relationship, is a type of generalized Newtonian fluid (time-independent non-Newtonian fluid) for which the shear stress, , is given by :\tau = K \left( \frac \right)^n where: * is the ''flow consistency index'' ( SI units Pa s''n''), * is the shear rate or the velocity gradient perpendicular to the plane of shear (SI unit s−1), and * is the ''flow behavior index'' (dimensionless). The quantity :\mu_\mathrm = K \left( \frac \right)^ represents an ''apparent'' or ''effective viscosity'' as a function of the shear rate (SI unit Pa s). The value of and can be obtained from the graph of \log(\mu_\mathrm) and \log\left( \frac \right) . The slope line gives the value of , from which can be calculated. The intercept at \log\left( \frac \right) = 0 gives the value of . Also known as the Ostwald– de Waele power lawe.g. G. W. Scott Blair ''et al.'', ''J. Phys. Chem''., (1939) 43 ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Non-Newtonian Fluid
A non-Newtonian fluid is a fluid that does not follow Newton's law of viscosity, i.e., constant viscosity independent of stress. In non-Newtonian fluids, viscosity can change when under force to either more liquid or more solid. Ketchup, for example, becomes runnier when shaken and is thus a non-Newtonian fluid. Many salt solutions and molten polymers are non-Newtonian fluids, as are many commonly found substances such as custard, toothpaste, starch suspensions, corn starch, paint, blood, melted butter, and shampoo. Most commonly, the viscosity (the gradual deformation by shear or tensile stresses) of non-Newtonian fluids is dependent on shear rate or shear rate history. Some non-Newtonian fluids with shear-independent viscosity, however, still exhibit normal stress-differences or other non-Newtonian behavior. In a Newtonian fluid, the relation between the shear stress and the shear rate is linear, passing through the origin, the constant of proportionality being the coefficient ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Shear Thickening
A dilatant (, ) (also termed shear thickening) material is one in which viscosity increases with the rate of shear strain. Such a ''shear thickening fluid'', also known by the initialism ''STF'', is an example of a non-Newtonian fluid. This behaviour is usually not observed in pure materials, but can occur in suspensions. A dilatant is a non-Newtonian fluid where the shear viscosity increases with applied shear stress. This behavior is only one type of deviation from Newton’s Law, and it is controlled by such factors as particle size, shape, and distribution. The properties of these suspensions depend on Hamaker theory and Van der Waals forces and can be stabilized electrostatically or sterically. Shear thickening behavior occurs when a colloidal suspension transitions from a stable state to a state of flocculation. A large portion of the properties of these systems are due to the surface chemistry of particles in dispersion, known as colloids. This can readily be seen with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Whipped Cream
Whipped cream is liquid heavy cream that is whipped by a whisk or mixer until it is light and fluffy and holds its shape, or by the expansion of dissolved gas, forming a firm colloid. It is often sweetened, typically with white sugar, and sometimes flavored with vanilla. Whipped cream is also called Chantilly cream (or crème Chantilly; ). Fat content The cream used as ''whipping cream'' has a high butterfat content—typically 30%–36%—as fat globules contribute to forming stable air bubbles. During whipping, partially coalesced fat molecules create a stabilized network which traps air bubbles. The resulting colloid is roughly double the volume of the original cream. If, however, the whipping is continued, the fat droplets will stick together destroying the colloid and forming butter. Lower-fat cream (or milk) does not whip well, while higher-fat cream produces a more stable foam. Methods of whipping Cream is usually whipped with a whisk, an electric h ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ketchup
Ketchup or catsup is a table condiment with a sweet and tangy flavor. The unmodified term ("ketchup") now typically refers to tomato ketchup, although early recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients. Tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. The spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. The market leader in the United States (60% market share) and the United Kingdom (82%) is Heinz Tomato Ketchup. Tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. Ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
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