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arXiv 1405.7233cond-mat.softphysics.flu-dyn
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玉米淀粉悬浮液剪切增稠过程中的滞后与润滑

Hysteresis and Lubrication in Shear Thickening of Cornstarch Suspensions

Clarence E. Chu, Joel A. Groman, Hannah L. Sieber, James G. Miller, Ruth J. Okamoto, Jonathan I. Katz

摘要:

玉米淀粉的水悬浮液和盐水悬浮液显示出显著的不连续剪切增稠。我们发现,当应变率降低时,整个剪切增稠的悬浮液可能保持在堵塞增稠状态,但不堵塞的锋面可能从任何不堵塞的区域传播。在应变速率低于增厚阈值时观察到瞬时剪切增厚,而在应变速率高于增厚阈值时,应力波动。堵塞的剪切增稠状态可以持续到低应变速率,应力类似于滑动摩擦,有效粘度与应变速率成反比。在增稠阈值处,流体压力使悬浮液的接触线在固体边界上脱钉,使得悬浮液滑动、剪切、膨胀和堵塞。在油悬浮液中,润滑和封闭表面的完全润湿消除了接触线力,并防止堵塞和剪切增稠,就像向盐水悬浮液中添加不混溶的液体表面活性剂一样。淀粉在甘油-水溶液中的悬浮液是粘性的,但不完全润湿,具有中间性质。

英文摘要:

Aqueous and brine suspensions of corn starch show striking discontinuous shear thickening. We have found that a suspension shear-thickened throughout may remain in the jammed thickened state as the strain rate is reduced, but an unjamming front may propagate from any unjammed regions. Transient shear thickening is observed at strain rates below the thickening threshold, and above it the stress fluctuates. The jammed shear-thickened state may persist to low strain rates, with stresses resembling sliding friction and effective viscosity inversely proportional to the strain rate. At the thickening threshold fluid pressure depins the suspension's contact lines on solid boundaries so that it slides, shears, dilates and jams. In oil suspensions lubrication and complete wetting of confining surfaces eliminate contact line forces and prevent jamming and shear thickening, as does addition of immiscible liquid surfactant to brine suspensions. Starch suspensions in glycerin-water solutions, viscous but incompletely wetting, have intermediate properties.

机构、总结、中文摘要均由AI分析而来,可能存在错误,请以论文正文为准。

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