发帖
雷达卡
摘要翻译：
我们研究了玉米淀粉悬浮液的流变学，玉米淀粉悬浮液是一个致密的非布朗颗粒体系，表现出剪切增稠，即粘度随着剪切速率的增加而增加。利用MRI测速仪，我们显示悬浮液有一个屈服应力。从经典流变学可以看出，作为外加应力的函数，悬浮液首先是固体（屈服应力），然后是液体，当剪切增稠时又是固体。发现增厚的起始剪切速率依赖于测量几何形状：剪切单元的间隙越小，发生增厚的剪切速率就越低。剪切增厚可以解释为雷诺膨胀的结果：流动下的系统想要膨胀，但由于受到限制，反而经历了一个干扰转变，这一点通过测量悬浮体的膨胀作为剪切速率的函数得到了证实。
---
英文标题：
《Shear thickening of cornstarch suspensions as a re-entrant jamming
transition》
---
作者：
Abdoulaye Fall, N. Huang, F. Bertrand, G. Ovarlez and Daniel Bonn
---
最新提交年份：
2007
---
分类信息：
一级分类：Physics 物理学
二级分类：Soft Condensed Matter 软凝聚态物质
分类描述：Membranes, polymers, liquid crystals, glasses, colloids, granular matter
膜，聚合物，液晶，玻璃，胶体，颗粒物质
--
一级分类：Physics 物理学
二级分类：Statistical Mechanics 统计力学
分类描述：Phase transitions, thermodynamics, field theory, non-equilibrium phenomena, renormalization group and scaling, integrable models, turbulence
相变，热力学，场论，非平衡现象，重整化群和标度，可积模型，湍流
--
---
英文摘要：
We study the rheology of cornstarch suspensions, a dense system of non-Brownian particles that exhibits shear thickening, i.e. a viscosity that increases with increasing shear rate. Using MRI velocimetry we show that the suspension has a yield stress. From classical rheology it follows that as a function of the applied stress the suspension is first solid (yield stress), then liquid and then solid again when it shear thickens. The onset shear rate for thickening is found to depend on the measurement geometry: the smaller the gap of the shear cell, the lower the shear rate at which thickening occurs. Shear thickening can then be interpreted as the consequence of the Reynolds dilatancy: the system under flow wants to dilate but instead undergoes a jamming transition because it is confined, as confirmed by measurement of the dilation of the suspension as a function of the shear rate.
---
PDF链接：
https://arxiv.org/pdf/709.3171
京公网安备 11010802022788号
