Rescaling of structural length scales for “soft effective segment” representations of polymers in good solvent

Soft Matter ◽  
2011 ◽  
Vol 7 (11) ◽  
pp. 5255 ◽  
Author(s):  
Ivan Coluzza ◽  
Barbara Capone ◽  
Jean-Pierre Hansen
Keyword(s):  
Length Scales ◽  
Structural Length

scholarly journals Pulsed 86Sr-labeling and NanoSIMS imaging to study coral biomineralization at ultra-structural length scales

Coral Reefs ◽  
2012 ◽  
Vol 31 (3) ◽  
pp. 741-752 ◽  
Author(s):  
C. Brahmi ◽  
I. Domart-Coulon ◽  
L. Rougée ◽  
D. G. Pyle ◽  
J. Stolarski ◽  
...  
Keyword(s):  
Length Scales ◽  
Structural Length

scholarly journals What structural length scales can be detected by the spectral variance of a microscope image?

2014 ◽  
Vol 39 (15) ◽  
pp. 4290 ◽  
Author(s):  
Lusik Cherkezyan ◽  
Hariharan Subramanian ◽  
Vadim Backman
Keyword(s):  
Length Scales ◽  
Microscope Image ◽  
Spectral Variance ◽  
Structural Length

Strength Variations during Mechanical Alloying Through the Nanostructural Range

2003 ◽  
Vol 791 ◽  
Author(s):  
Christopher A. Schuh ◽  
David T. Schoen ◽  
Alan C. Lund
Keyword(s):  
Mechanical Alloying ◽  
Domain Size ◽  
Phase Evolution ◽  
Length Scale ◽  
Structure Property ◽  
Final State ◽  
Length Scales ◽  
Structure Property Relationship ◽  
Chemical Mixing ◽  
Structural Length

ABSTRACTDuring processes of mechanical alloying the characteristic structural length scales of an alloy, including the phase domain size and the crystallite grain size, decrease gradually to a nanocrystalline or even amorphous final state. This method therefore allows a unique avenue to explore the structure-property relationship over several orders of magnitude in length scale. In this work we have considered an ideal equiatomic Ti-Zr system deformed through multiple cold-rolling passes to refine the structural length scales into the nanometer range. The variation of the hardness of the system with decreasing length scale is discussed in terms of traditional Hall-Petch scaling, chemical mixing and the phase evolution of the system, as well as other possible contributions to the hardness variations during processing.

Advances in our understanding of the structure and functionality of edible fats and fat mimetics

Soft Matter ◽  
2020 ◽  
Vol 16 (2) ◽  
pp. 289-306 ◽  
Author(s):  
Alejandro G. Marangoni ◽  
John P. M. van Duynhoven ◽  
Nuria C. Acevedo ◽  
Reed A. Nicholson ◽  
Ashok R. Patel
Keyword(s):  
Fractal Aggregates ◽  
Length Scales ◽  
Edible Fats ◽  
Fat Crystal Network ◽  
Crystal Network ◽  
Structural Length

Structural length scales within a fat crystal network, from TAG molecules packing into lamellae, crystalline nanoplatelets and fractal aggregates of nanoplatelets.

Mesoscopic Structural Length Scales in P3HT/PCBM Mixtures Remain Invariant for Various Processing Conditions

2013 ◽  
Vol 25 (14) ◽  
pp. 2812-2818 ◽  
Author(s):  
Sameer Vajjala Kesava ◽  
Rijul Dhanker ◽  
Derek R. Kozub ◽  
Kiarash Vakhshouri ◽  
U Hyeok Choi ◽  
...  
Keyword(s):  
Processing Conditions ◽  
Length Scales ◽  
Structural Length

An Analytical Thermodynamic Approach to Friction of Rubber on Ice

2012 ◽  
Vol 40 (2) ◽  
pp. 124-150
Author(s):  
Klaus Wiese ◽  
Thiemo M. Kessel ◽  
Reinhard Mundl ◽  
Burkhard Wies
Keyword(s):  
Coefficient Of Friction ◽  
Liquid Layer ◽  
Contact Area ◽  
Leading Edge ◽  
Viscous Friction ◽  
Analytical Approximation ◽  
Real Contact Area ◽  
Length Scales ◽  
Real Contact ◽  
Ice Surface

ABSTRACT The presented investigation is motivated by the need for performance improvement in winter tires, based on the idea of innovative “functional” surfaces. Current tread design features focus on macroscopic length scales. The potential of microscopic surface effects for friction on wintery roads has not been considered extensively yet. We limit our considerations to length scales for which rubber is rough, in contrast to a perfectly smooth ice surface. Therefore we assume that the only source of frictional forces is the viscosity of a sheared intermediate thin liquid layer of melted ice. Rubber hysteresis and adhesion effects are considered to be negligible. The height of the liquid layer is driven by an equilibrium between the heat built up by viscous friction, energy consumption for phase transition between ice and water, and heat flow into the cold underlying ice. In addition, the microscopic “squeeze-out” phenomena of melted water resulting from rubber asperities are also taken into consideration. The size and microscopic real contact area of these asperities are derived from roughness parameters of the free rubber surface using Greenwood-Williamson contact theory and compared with the measured real contact area. The derived one-dimensional differential equation for the height of an averaged liquid layer is solved for stationary sliding by a piecewise analytical approximation. The frictional shear forces are deduced and integrated over the whole macroscopic contact area to result in a global coefficient of friction. The boundary condition at the leading edge of the contact area is prescribed by the height of a “quasi-liquid layer,” which already exists on the “free” ice surface. It turns out that this approach meets the measured coefficient of friction in the laboratory. More precisely, the calculated dependencies of the friction coefficient on ice temperature, sliding speed, and contact pressure are confirmed by measurements of a simple rubber block sample on artificial ice in the laboratory.

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