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Rheology of
Structured
Fluids
10
0 fraction in water. Nearly all these
materials have a viscosity that
0.43%
-1
drops at higher rates of shear
10
velocity resp, stress. This is the
phenomenon of shear thinning
-2 0.34%
10
0.28%
which becomes progressively
0.18% larger as the volume concent-
-3
0.09% ration of solid particles increases.
10 water
At high concentration of solid
-4 -3 -2 -1 0 1 2 3 4 5
10 10 10 10 10 10 10 10 10 10 content, the low shear rate
Laun (1984,1988)
Shear Stress τ [Pa] viscosity region disappears
completely, the material is yiel-
ding. Some materials show after
Figure 1: Viscosity of a structured fluid as a the shear thinning region with
function of shear rate and particle concentration increasing rate or stress, an
AAN016e 10-04 V1
4
2
10
PIB at 20°C Dilatancy, also known as shear
sirup thickening, is an unusual phe-
1
10 Cocoa butter lotion
nomenon whereby materials ac-
Shower gel
0 Co-polymer 240 °C tually increase their viscosity
10
upon stirring or shearing. In some
-1
cases these are dense suspen-
10 sions of solid particles in a fluid
medium, which develop greater
-2
10 spacing between particles during
1E-3 0.01 0.1 1 10 100 1000 10000
. agitation. This behavior is infa-
Shear rate γ [1/s] mous in quicksand, moist beach
Eugene Bingham, a colloid chem- sand and certain pharmaceuticals
Figure 2: Viscosity versus shear such as a suspension of penicil-
ist, first coined the term “Rheol-
rate for different types of lin. Shear thickening often result
ogy”. He also showed that for
material from material instability and struc-
many real fluids a critical level of
stress must be attained in order ture rearrangements or phase
to initiate flow. Below this critical separation.
stress, τy, the material behaves Thixotropy
as a solid, absorbing the stress
energy without flowing. Once the For many fluid materials, viscos-
threshold of critical stress has ity is mostly independent of time,
been reached, the material yields and is only a function of the shear
to flow, hence the term, yield rate and temperature. For con-
stress. The yield stress is the centrated dispersions their vis-
reason, why you need to shake cosity does not reach a steady
or tap a bottle to make the value for some time upon appli-
ketchup flow. Materials which ex- cation of stress, or shear rate.
hibit Newtonian flow beyond the This steady state is dependant on
yield bear the name: Bingham the stabilization of internal net-
Fluids work structures that can be bro-
ken down by shearing, and require
Plastic Flow
time to rebuild. A steady state
Most materials do not exhibit plateau in viscosity is reached if
Newtonian flow after the yield, but an equilibrium has been estab-
have a viscosity that decreases lished between structure break-
(shear thinning) until a plateau is down and rebuilding. Upon ceas-
reached. Lipsticks, drilling muds ing the shear rate which caused
and toothpaste are good exam- the breakdown, the material re-
ples of shear thinning non Newt- forms its internal network, and the
onian materials with a yield viscosity recovers (Figure 3). The
stress. term used to describe this phe-
nomenon is Thixotropy. In study-
5 Rheology of Structured Fluids
2
1.5x10 sufficiently above the critical
stress or yield point. Upon re-
1.0x10
2 moval of the stress, these types
of materials recover to their origi-
Yield Stress 45 Pa
nal state, but slowly, and usually
5.0x10
1 The area under the curve
is the thixotrpy index
incompletely. This behavior is re-
ferred to as creep. Creep studies
0.0 can also be used to determine the
-100 0 100 200 300 400 500 600 700 800 yield stress of materials (see fig-
.
Shear rate γ [1/s] ure 5). A series of creep and re-
covery (application of a constant
stress followed by a period of zero
Figure 4: Hysteresis loop of a thixotropic material
stress) can be performed in incre-
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6
4.0
[Pas]
1000 Yield stess (at maximum) = 5.4 Pa elastic behavior: A strain sweep
3.5
will establish the extent of the
3.0 material’s linearity.
100
Viscosity η [Pas]
5
as zero shear viscosity (ηo) and
10 4
10 equilibrium compliance (J eo),
which measures the elastic recoil
4
of a material. After a sample is
10 10
3
allowed to creep under load, the
material’s elastic behavior can be
obtained by abruptly relieving the
3 2
10 10 imposed stress and measuring
the extent the sample recovers.
0.1 1 10 100
Cookie doughs which had nearly
Frequency ω [rad/s] the same viscosities showed sig-
nificant differences in compli-
Figure 8: Frequency sweep on a simulated rocket propellant material: ance or elastic recoil, which is
shows a more fluid-like behavior at high strain amplitudes (G“>G‘), important to keep the shape of
more solid-like at low strains (G‘>G“). the dough after extruding to avoid
AAN016e 10-04 V1
8
variations in product size (figure ter which the viscosity must re-
9). build to avoid drips and sagging .
Food products also display this
Structure changes and
important behavior. Mayonnaise
thixotropic loop
being spread on a sandwich or
mixed in a salad must break down
its structure to be distributed and
7 -5
10 5.0x10
then rebuild to the right “mouth
-5
6
4.5x10
feel” so that it doesn’t seep into
10 -5
4.0x10 the bread or taste thin and runny
Compliance Je [1/Pa]
3.5x10
-5
in a salad. In figure 10, the thixo-
Viscosity η [Pa s]
5
10
3.0x10
-5
tropy is shown in the difference of
4
10
2.5x10
-5
the up and down stress ramps for
2.0x10
-5 3 hand lotions The area between
3
10 1.5x10
-5 the curves is an indication of the
Shortening dough
1.0x10
-5 extent of the thixotropy.
2 Butter dough
10 -6
Margarine dough 5.0x10 Flow curve and step shear
1
0.0 rate
10
0 20 40 60 80 100
The viscosity of a material accord-
Time t [s]
ing to the rate at which it is
sheared, provides important in-
Figure 9: Creep recovery of Thixotropic material will lose formation about processing and
cookie dough structure during shear, and re- performance. This can be impor-
build it on standing. This behavior tant in production where stirring,
is a key factor in the ability of a dispensing and pumping of the
paint or cosmetic to be easily product will subject it to a variety
applied to a surface (through of shear rates. Low shear rate
structure breakdown in spreading) behavior can be related to stor-
and then rebuild its structure and age conditions of materials: sedi-
viscosity so that it does not drip mentation, phase separation, and
and run. Latex paints need to flow structure retention. Single point
smoothly as they are sheared by viscosity information does not pro-
a roller or brush, so the viscosity file the material across a spec-
must break down. A time lag for trum of shear rates. Materials that
leveling of the paint (to conceal may behave the same at one end
brush strokes) is necessary, af- of the flow curve may show dra-
matic difference at the other,
which relates to structural differ-
100 ences in these materials as
shown in figure 11 for two adhe-
sive dispersions.
80
Temperature dependence in
Stress σ [Pa]
60
oscillatory temperature ramp
sample A up
40 sample A down A dynamic temperature ramp
sample B up study does not always mean
20 sample B down heating. In the accompanying ex-
sample C up ample (Figure 12), Carrageenan
sample C down was cooled at 1.5 C/min from 70
0
to 20 °C and held at the lower
0 100 200 300 400 500 temperature for 1 hour. The
. strain during the cooling period
Rate γ [1/s]
was high: 10%, but during the iso-
thermal period a very low strain,
0.1%, was maintained to avoid
Figure 10: Thixotropy of hand lotions - Stress ramps at 25°C
9 Rheology of Structured Fluids
50 Viscosity
pects of coatings influenced by
rheology are leveling, sagging,
1
10
40 spatter resistance, and
brushability.
30
Leveling refers to the ability of a
200
coating to flow laterally and dimin-
10
ish differences in thickness of
10 adjacent areas of the coating.
0 1000 2000 3000 4000 5000 This is an important property af-
Time t [s] fecting smoothness, gloss, color,
and mechanical behavior.
Leveling involves changes in sur-
Figure 12: Carrageenan temperature ramp is used to reproduce face tension due to solvent loss
production cycles, storage or use conditions or reaction and is influenced by
the material’s yield stress and vis-
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10
Soft solids.
1
10
Cements, protective caulks,
0.01 0.1 1 10
toothpaste, peanut butter and
. processed cheese spreads are
Shear Rate γ [1/s]
examples of materials rheolo-
gically classified as “soft solid”.
Figure 14: Viscosity and shear stress vs. These materials are characterized
shear rate for three model inks. The plateau by a relatively low modulus, but
value of the stress at low rate is the yield they possess solid properties due
stress(4). such as internal structure and a
highly elastic response, when
subjected to very small deforma-
tions. They however exhibit a
complex flow behavior if larger
Temperature = 23°C deformations are applied. Soft
Frequency = 1 rad/s
5
solids frequently have a yield
10
sample C stress.
sample B
Modulus G' [Pa]
2 500
10
burned out a pump motor during
0 µg/ml 400
50 µg/ml
a routine transfer of material be-
300 cause the TiO2 particles settled
100 µg/ml
10
1 200 unexpectedly over night.- hence
his quality control problem could
100
have been averted by rheo-logi-
0 cally testing each batch of mate-
10
0
-100 rial before use. When stored at
0 20 40 60 80 100 rest, many suspensions have an
Time t [min] internal structure that will not dis-
rupt until a critical yield stress is
reached. Overcoming this unex-
Figure 19: Effects of tetrameric lymerizing fibrin strands and pected yield stress was the cause
concanavalin A on the clot platelet membranes (the major or the pump burn-out. Whether or
rigidity (G’) and contractile force constituents of a blood clot), the not a given suspension will de-
of platelet-fibrin clots(3) role of platelet membrane glyco- velop a yield stress can be as-
proteins in platelet-fibrin interac- sessed by testing the suspen-
tions during clot formation was in- sions that have been stored un-
disturbed. Measuring the stress
growth in a start up experiment
120
provides the required information
viscosity [Pas] to avoid pump problems (Figure
200 stress [Pa] 20). Troublesome materials will
exhibit a stress overshoot, and
Viscosity η(t) [Pas]
80
the maximum stress level reached
Stress τ [Pa]
40
20 Predict the texture of food
products
peak at stress 26 Pa
In today’s market, low fat foods
0
0 2 4 6 8 10 represent a huge area of growth
. and diet conscious shoppers try
rate γ(t) [1/s]
to make every calorie count. One
of the biggest problems in low fat
Figure 20: Stress growth experiment (rate ramp) to simulate foods is mouth-appeal. A food
pumping start up of TiO2 slurry with less fat content has a differ-
15 Rheology of Structured Fluids
Viscosity h* [Pa s]
Moidulus G'[Pa]
10
5
tion. A lower G’ (storage energy)
10000
can mean problems with long
term settling of the product, which
will also be a negative effect on
High fat
consumer preference.
Low fat 1000
3
Viscosity η* [Pa s]
10
vides an easy method for judging
emulsion stability (Figure 22).
Performance of personel
10
products
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16
Consolute temperature
30
1
10 Phase Separations with
35
temperaturte of polymer
40 solutions
45
Dilute polymer solutions that have
50 upper and lower critical solution
temperatures can form one or
1 10 two phases, depending on the
Modulus G" [Pa] temperature. A similar phenom-
ena is found for polymer blends.
The phase transition temperature
Figure 25: Consolute temperature of a polymere slotion.
is called the consolute tempera-
ture. The consolute temperature
of a given mixture can be deter-
mined by first measuring the stor-
10
2 age (G’) and loss (G”) moduli of
the material versus temperature,
and then plotting log G’ versus log
Viscosity η* [Pa s]
Viscosity η* [Pa s]
10
3 Sol-Gel transition of PVC gels
Sample A (stable)
SAmple B (unstable)
-2
10
Modulus G' [Pa]
-3
10
-4
10
1 10
Frequency ω [rad/s]
Figure 29: Storage modulus DOP). The gel point can be eas-
correlates with fruit juice stability ily obtained from the commun
point in the multi-frequency plot
of tan δ (at constant frequency)
versus concentration. The criti-
cal concentration at the gel point
is 12.5 g/l for this system at 40
°C.
References
frequency
2
10
cg = 12.5 g/l
10
1
n = 0.75
Tan δ
0
10
-1
10
10
Concentration c [g/l]