Rheological characterization of a model suspension containing hydroxylterminated polybutadiene and glass beads with filler concentration up to 30% by volume was performed by using a Haake parallel disk rheometer. The rheological tests conducted were the measurement of the storage modulus, GЈ, loss m
Viscoelastic Properties of Particle Gels
✍ Scribed by Joseph A. Yanez; Eric Laarz; Lennart Bergström
- Publisher
- Elsevier Science
- Year
- 1999
- Tongue
- English
- Weight
- 127 KB
- Volume
- 209
- Category
- Article
- ISSN
- 0021-9797
No coin nor oath required. For personal study only.
✦ Synopsis
The effect of strength of attraction and volume fraction on the mechanical properties of alumina particle networks were investigated. Alumina particle gels were formed reversibly and in situ in the rheometer by cooling alumina particle suspensions with adsorbed poly(12-hydroxy stearic acid) suspended in a marginal solvent, hexanol. The collapse of the polymer layer with decreasing solvency (temperature) induces flocculation when the long-range van der Waals force overcomes the remaining steric repulsion. The gelation temperature depends on volume fraction. At the gel temperature, Tgel, the gel becomes predominantly elastic; at temperatures below Tgel, the elasticity increases with decreasing temperature. We find that the elastic modulus data, measured over a wide range of volume fraction (0.2 < φ < 0.425) and temperature (10-14 degreesC), follows: G = G0(φ - φg)s. This scaling suggests the prefactor and exponent to be independent of temperature. We present some arguments for why subjecting a particle gel to a preshear procedure might result in an temperature-dependent prefactor. By invoking such an effect, we are able to rescale and collapse previously published moduli data on presheared suspensions according to the (φ - φg) expression. Copyright 1999 Academic Press.
📜 SIMILAR VOLUMES
The interactions between starch and wheat proteins were studied in oscillatory rheological measurements. The starch varieties examined were maize, barley, wheat, triticale, rye and potato. The storage modulus, G', and the phase angle, 6, were found to be most sensitive to the composition of the star
Viscoelastic properties of dispersions (60È300 g kg~1) of gluten (G) and wheat starch (S) blends (0 \ G/S \ 0É20) and wheat Ñour have been studied during heating and cooling. In both cases, the moduli followed power law relationships with concentration. The temperature at which the transient network
To understand the mechanism of amylose action, the e †ect of an a-amylase was studied on various model systems that were based on wheat starch with di †erent gluten concentrations. The complex modulus (G\*, o G\* o \ and tan d were monitored during both the heating and cooling J(G@)2 ] (GA)2) phases