Nonlinear microrheology of active Brownian suspensions

Soft Matter ◽  
2020 ◽  
Vol 16 (4) ◽  
pp. 1034-1046
Author(s):  
Eric W. Burkholder ◽  
John F. Brady

The nonlinear rheological properties of active suspensions are studied via microrheology: tracking the motion of a colloidal probe particle in order to measure the viscoelastic response of the embedding material.

2020 ◽  
Vol 992 ◽  
pp. 124-129
Author(s):  
E.A. Belyakova ◽  
R. Moskvin ◽  
V.S. Yurova

The quality of concrete is determined by the physico-mechanical and rheological properties of the original components. Rheological properties depend on the amount and concentration of the rheological matrix. Cement-mineral matrices of modern high-quality concrete are rheologically active suspensions which allow to provide the necessary fluidity and mobility of the concrete mix, as well as the required strength of concrete. The multicomponent composition of the water-dispersed phase is represented by cement, stone flour and hyperplasticizer. The article presents the results of studies confirming the possibility of replacing finely ground quartz with other highly dispersed rocks, including stone-crushing waste. It was revealed that increasing in the concentration of the water-dispersed phase by 10% made it possible to reduce the water-solid ratio while maintaining the required mobility of the mixture, and in some cases improved the spreadability of the suspension by 3-13%. It was determined that the physicomechanical properties of reaction-powder concretes depend on the density and porosity of finely dispersed components to a greater degree.


2020 ◽  
Vol 29 (12) ◽  
pp. 52-58
Author(s):  
E.P. Meleshkina ◽  
◽  
S.N. Kolomiets ◽  
A.S. Cheskidova ◽  
◽  
...  

Objectively and reliably determined indicators of rheological properties of the dough were identified using the alveograph device to create a system of classifications of wheat and flour from it for the intended purpose in the future. The analysis of the relationship of standardized quality indicators, as well as newly developed indicators for identifying them, differentiating the quality of wheat flour for the intended purpose, i.e. for finished products. To do this, we use mathematical statistics methods.


Author(s):  
Maria Szcześniak ◽  
◽  
Bożena Grimling ◽  
Jan Meler ◽  
Bożena Karolewicz

2016 ◽  
Vol 26 (3) ◽  
pp. 370-380
Author(s):  
Vladimir V. Maslyakov ◽  
◽  
Olga I. Dralina ◽  
Yuliya B. Vlasenko ◽  
Larisa M. Kim

2006 ◽  
Vol 34 (1) ◽  
pp. 693-696 ◽  
Author(s):  
Árpád Tóth ◽  
Péter Sipos ◽  
Mária Borbély ◽  
Csilla Uri ◽  
Ágnes Elek ◽  
...  

Sign in / Sign up

Export Citation Format

Share Document