Concentration dependence of the linear viscoelastic properties of particle suspensions

2000 ◽  
Vol 39 (2) ◽  
pp. 131-137 ◽  
Author(s):  
Howard See ◽  
Ping Jiang ◽  
Nhan Phan-Thien
Keyword(s):  
Concentration Dependence ◽  
Viscoelastic Properties ◽  
Particle Suspensions ◽  
Linear Viscoelastic

Preparation, Characterization and Processing of PCL/PHO Blends by 3D Bioplotting

2020 ◽  
Vol 35 (5) ◽  
pp. 458-470
Author(s):  
S. Gopi ◽  
B. A. Ramsay ◽  
J. A. Ramsay ◽  
M. Kontopoulou
Keyword(s):  
Viscoelastic Properties ◽  
Biomedical Applications ◽  
Synergistic Effects ◽  
Thermal And Mechanical Properties ◽  
Flow Properties ◽  
Immiscible Blends ◽  
Melt Compounding ◽  
Linear Viscoelastic ◽  
Matrix Morphology ◽  
Good Flow

Abstract Blends of polycaprolactone (PCL) and poly(3-hydroxyoctanoate) P(3HO) were prepared by melt compounding. These immiscible blends exhibited droplet-matrix morphology at compositions up to 30 wt% P(3HO). Even though the addition of amorphous P(3HO) decreased the crystallinity of PCL, the crystallization temperature of the blends increased by 6 to 7 8C. Blends containing up to 30 wt% P(3HO) had higher crystallization rates, and lower crystallization half-times compared to neat PCL. The viscosity of PCL decreased upon addition of P(3HO), making the blends suitable for processing using a 3D bioplotter. Compositions with 10 to 30 wt% P(3HO) were ideal for processing, because of their improved crystallization kinetics, reduced stickiness and good flow properties. Estimation of the interfacial tension by fitting the Palierne model to the linear viscoelastic properties of the blends revealed good compatibility, which gave rise to synergistic effects in the thermal and mechanical properties. The fibres prepared by 3D bioplotting maintained droplet matrix morphology, with finer particle size than the original compounded material. In addition to favourable viscosity and thermal properties, the extruded fibres containing 30 wt% P(3HO) had comparable modulus to the neat PCL, while exhibiting good ductility. These blends may be suitable alternatives to PCL for biomedical applications, because they provide a range of crystallinities, crystallization rates and viscosities.

Evaluation of the Viscoelastic Properties of the Intact Medial Collateral Ligament in a Goat Model

1999 ◽  
Author(s):  
Theodore D. Clineff ◽  
Richard E. Debski ◽  
Sven U. Scheffler ◽  
John D. Withrow ◽  
Savio L.-Y. Woo
Keyword(s):  
Medial Collateral Ligament ◽  
Viscoelastic Properties ◽  
Analytical Approach ◽  
Cruciate Ligament ◽  
Collateral Ligament ◽  
Future Studies ◽  
Linear Viscoelastic ◽  
Viscoelastic Theory ◽  
Anterior Cruciate ◽  
Linear Viscoelastic Theory

Abstract The time and history dependent viscoelastic properties have been determined for the normal medial collateral ligament (MCL) of canine (Woo, 1981), porcine anterior cruciate ligament (Kwan, 1993), and human patellar tendon in a cadaver model (Johnson, 1994). The objective of this study was to use a combined experimental and analytical approach to quantify the viscoelastic properties of the intact MCL in a goat model. A thorough understanding of the viscoelastic properties at low strain levels is necessary to future studies of the healing MCL. The quasi-linear viscoelastic theory (QLV) (Fung, 1972) was used to characterize the properties of the MCL during stress relaxation.

scholarly journals Influence of cheese ripening on the viscoelastic behaviour of edam cheese

2013 ◽  
Vol 19 (No. 1) ◽  
pp. 1-7 ◽  
Author(s):  
J. Buchar ◽  
I. Kubiš ◽  
S. Gajdůšek ◽  
I. Křivánek
Keyword(s):  
Viscoelastic Properties ◽  
Rheological Model ◽  
Deformation Behaviour ◽  
Viscoelastic Body ◽  
Original Method ◽  
Cheese Ripening ◽  
Linear Viscoelastic ◽  
Standard Linear Solid ◽  
Standard Linear ◽  
Pressure Bar

The paper deals with the study of the effect of cheese ripening on parameters of a rheological model of cheese mechanical behaviour. The Edam cheese has been tested by the method of the Hopkinson Split Pressure Bar. The original method of the evaluation of viscoelastic properties has been used. The rheological model of the three element linear viscoelastic body, so called “standard linear solid” has been used. This model successfully describes the experimentally observed deformation behaviour of cheese specimens. The effect of the time of cheese ripening on the parameters of the rheological model has been demonstrated.

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