Articles tagged with Rheology
Researchers have discovered that soft gels and lotions retain residual stress from the mixing process, affecting their behavior over time. The study reveals that common products like hair gel and shaving cream hold onto these stresses for longer periods than previously assumed.
Researchers developed a new equation to predict seismic wave propagation in magma containing crystals and bubbles, revealing how crystal content influences wave velocity and waveform properties. The analysis also showed that bubble content affects attenuation effects, with discernible differences emerging between models.
Researchers are developing a cutting-edge blood test that can accurately track clot formation and breakdown. This innovative approach has the potential to improve patient treatment and reduce complications associated with current treatments.
Rice University's Matteo Pasquali has been elected a fellow of The Society of Rheology for his pioneering research contributions and exceptional leadership in the field. He is recognized for developing new carbon materials and scalable manufacturing methods.
Using science for more animal welfare: Researchers from Max Planck Institute for Polymer Research have developed an alternative to foie gras by mimicking the structure of real foie gras. The new pâté closely mimics the mouthfeel and melt of traditional foie gras, thanks to a treatment process that restructures fat using goose lipases.
A new theory predicts that a layer of mostly product at the interface determines the reaction rate in mechanochemical reactions. The force applied by the balls accelerates the reaction by reducing the thickness of the product-rich layer and inducing faster collisions between reactants.
Researchers at Chalmers University of Technology have developed a graphene-based, ultra-thin antibacterial material that can kill 99.9% of bacteria on surfaces, including medical devices and implants. The new technology uses fridge magnet technology to control the orientation of graphene flakes, making it possible for practical applica...
Scientists from OIST created synthetic droplets to mimic biological processes, finding that pH gradients facilitate Marangoni effect and enabling droplets to detect and migrate towards each other. This study sheds light on the movement of simplest forms of life in primordial soup billions of years ago.
Researchers analyzed the physical principles of dendritic painting, a technique that uses ink droplets to create intricate fractals. The study found that the thickness of the paint layer and the concentration of diluting medium are key factors in controlling the outcome of dendritic painting.
Researchers at Göttingen and Warwick Universities studied the structure and mechanics of cytoskeletal networks composed of actin isoforms. The study found that gamma actin forms rigid networks near the cell apex, while beta actin preferentially forms parallel bundles with distinct organizational patterns.
Researchers at the University of Liverpool have made a groundbreaking discovery in polymer science, providing new insights into how polymer chains respond to accelerated solvent flows. This breakthrough has significant implications for various areas of physical sciences and industrial processes, including enhanced oil and gas recovery ...
Göttingen University researchers develop mathematical model that shows small imbalances in mixture composition can amplify and control phase separation. This discovery offers a potential mechanism for regulating structure formation in living cells, with applications in fields such as market economies and ecological networks.
Researchers investigated the rheology of saltwater taffy, finding that oil droplets and air bubbles govern its properties. The study revealed that emulsifiers like lecithin can create a chewier product by promoting smaller droplet formation and preventing recombination.
Researchers from the University of Warsaw explore how kitchen phenomena lead to breakthroughs in biomedicine and nanotechnology. They describe bubbles in champagne, Leidenfrost effect, and surface tension, revealing surprising connections between food science and scientific discoveries.
A new metric called a correlation ratio has been developed to correlate microscopic-level processes with macroscopic-level behavior in soft materials. This breakthrough allows for the design of new soft materials by tweaking microscale parameters to achieve desired macroscale properties.
Researchers found that nanocontacts remain solid despite vibrations, due to reversible rheological steady state. This phenomenon, previously thought to be a liquid, is actually caused by the movement of internal micro-surfaces.
Researchers developed a new theory explaining mountain belt formation, suggesting that internal plate strength limits height and size. Surface processes, including erosion, play a key role in shaping these features.
Students in a University of Illinois course used household items like buttercream frosting, toothpaste, and yogurt to measure fluid properties. They developed creative methods for carrying out rheometric measurements, including compression squeeze flow analysis and gravity-driven filament stretching.
Researchers from MIT found that Oreo creme tends to stick consistently to one side of the cookie, regardless of twisting speed or milk exposure. The study used a custom-made 'Oreometer' instrument to investigate cookie mechanics and encourage further research on rheology.
Researchers develop a method to leaven pizza dough without yeast by dissolving gas into the dough at high pressure. The team fine-tuned the pressure release rate through rheological analysis to create ideal rise, resulting in light and airy pizzas.
Researchers have discovered a surprisingly soft mineral, davemaoite, that plays a crucial role in the Earth's recycling of rocks. The study suggests that davemaoite is around 1,000 times softer than other minerals in the mantle, and its mechanical properties can help explain how earthquakes and volcanoes occur.
A team of researchers used CARS microscopy to analyze the fat arrangement in foie gras and duck pâté. They found that foie gras had a harder, more brittle texture due to its irregularly shaped fat network. The study provides new insights into the relationship between microstructure and food texture.
Researchers at TU Wien have successfully described the 'teapot effect' with a theoretical analysis and experiments. The effect occurs when a liquid is poured out of a teapot too slowly, causing it to dribble down the outside of the pot due to an interplay of inertia, viscous, and capillary forces.
A multidisciplinary team of Lehigh University researchers will conduct experiments on thermophoresis in complex fluids for bioseparations at the International Space Station. The team hopes to understand how temperature gradients affect particles and improve virus separation techniques with potential societal impact.
Researchers found that thin films in black tea are strengthened by chemically hardened water, making it suitable for packaged tea beverages. Conversely, acidic components like citrus reduce film visibility and add flavor to dried tea mixes.
Researchers studied Comet 67P, finding features that shed light on the mechanical properties of materials forming the comet. The study suggests a revised model of cometesimal rheology requiring water ice and organic material binding action.
James Gilchrist's project uses microrheology to study paint drying processes and develop a testing method to predict performance. The goal is to improve paint formulations, reduce energy consumption and costs in the automotive industry.
Researchers have developed a new method to test the rheology of complex liquids, such as gelled desserts, using ultrasonic spinning rheometry. This updated method can capture time-dependent properties and has applications in chemical engineering, civil engineering, and cosmetics.
A team from Osaka University used simulations to connect annealing with mechanical response to strain in glasses. They found that glasses exhibit four basic trends under different strains, including perfect elasticity, partial plasticity, yielding, and jamming.
A team of researchers identified three distinct regimes of slip phenomena and their underlying molecular mechanisms. The study reveals how polymer chains interact with the interface, affecting the material's properties.
Professor Shiho Kawashima has received a $500,000 NSF CAREER Award to develop concrete systems for 3D printing, which could revolutionize infrastructure construction and repair. Her research aims to improve the processing and rheology of concrete and cement.
Renowned Monash rheologist Professor Tam Sridhar has been awarded the ASR Medallion for his distinguished contributions to rheology science and technology. He is the fifth recipient of this award in the past 20 years, recognizing his exceptional service to the field.
Researchers at NIST have created a microminiaturized device that can measure complex viscoelasticity on sample sizes as small as a few nanoliters. This innovation enables biotechnologists to study minute quantities of materials with greater precision and accuracy.
A Virginia Tech researcher has developed a technique to disperse nano particles into polymers, improving their mechanical properties. The method uses supercritical fluid carbon dioxide to exfoliate nano particles at higher concentrations, leading to enhanced mechanical properties.
The Journal of Polymer Science Part B: Polymer Physics Prize honors outstanding papers published between September 2002 and August 2004. Winners receive a $2,500 honorarium and travel stipend to attend the American Physical Society meeting in Los Angeles.
Researchers have developed a new class of hyperbranched polymers with excellent mechanical properties and lower viscosities. These polymers can be easily processed and are suitable for various applications such as fuel cell materials, biocompatible elastomers and photo-curable adhesives.