scholarly journals Influence of Chemical Extraction on Rheological Behavior, Viscoelastic Properties and Functional Characteristics of Natural Heteropolysaccharide/Protein Polymer from Durio zibethinus Seed

2012 ◽  
Vol 13 (12) ◽  
pp. 14871-14888 ◽  
Author(s):  
Bahareh Amid ◽  
Hamed Mirhosseini
Keyword(s):  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Chemical Extraction ◽  
Functional Characteristics ◽  
Protein Polymer ◽  
Durio Zibethinus

Heterogeneous Blends of Polymers. Rheology and Morphology

1976 ◽  
Vol 49 (1) ◽  
pp. 93-104 ◽  
Author(s):  
G. N. Avgeropoulos ◽  
F. C. Weissert ◽  
P. H. Biddison ◽  
G. G. A. Böhm
Keyword(s):  
Shear Modulus ◽  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Practical Interest ◽  
Relative Importance ◽  
Network Parameters ◽  
Blend Morphology ◽  
Molecular Interpretation

Abstract A single polymer pair (BR and EPDM) was used to confirm experimentally rheology-morphology relationships that have been previously gleaned from comparison of a variety of blend systems. The relative importance of the primary factors which govern blend morphology (composition and relative mixing viscosity of the components) was determined over the range of practical interest. In addition, correlation of mixing rheology with more accurate and complete shear modulus data allowed (a) molecular interpretation of rheological behavior in terms of network parameters, such as physical entanglements, and (b) estimation of the elastic and loss components of the shear modulus during mixing. An attempt was made at explaining the dependence of blend morphology on the viscoelastic properties of the components in terms of a fracture or tearing mechanism.

scholarly journals Rheological behavior and antiarthritic activity of Pterodon pubescens nanoemulsion

2020 ◽  
Vol 9 (10) ◽  
pp. e179108119
Author(s):  
Paulo Roberto Nunes de Goes ◽  
Jaqueline Hoscheid ◽  
Saulo Euclides Silva-Filho ◽  
Diego Lacir Froehlich ◽  
Bruna Luíza Pelegrini ◽  
...  
Keyword(s):  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Elastic Characteristic ◽  
Cell Recruitment ◽  
Joint Cavity ◽  
Creep And Recovery ◽  
Inflammatory Agent ◽  
End Of Treatment ◽  
Different Doses

Pterodon pubescens, popularly known as "sucupira", it is traditionally used as anti-inflammatory agent. This work aimed to evaluate the in vivo antiarthritic properties of a P. pubescens oil nanoemulsion and the rheological behavior of the developed system. The viscoelastic properties, creep and recovery were evaluated by dynamic oscillatory tests. The antiarthritic activity of the nanoemulsion was evaluated by the zymozan-induced arthritis model, at three different doses (25, 50 and 125 mg/kg/day). P. pubescens oil nanoemulsion has been shown to decrease cell recruitment to a joint cavity and increased cartilaginous regeneration at the end of treatment of the dose of 50 mg/kg. The evaluation of the behaviour of deformation allowed to observe that the P. pubescens nanoemulsion presents predominantly elastic characteristic. These findings demonstrate the potential of P. pubescens and nanotechnology in the development of new antiarthritic drugs.

Enabling Applications of Covalent Adaptable Networks

2019 ◽  
Vol 10 (1) ◽  
pp. 175-198 ◽  
Author(s):  
Matthew K. McBride ◽  
Brady T. Worrell ◽  
Tobin Brown ◽  
Lewis M. Cox ◽  
Nancy Sowan ◽  
...  
Keyword(s):  
Mechanical Properties ◽  
Shape Memory ◽  
Rheological Behavior ◽  
Material Properties ◽  
Viscoelastic Properties ◽  
Shape Memory Polymers ◽  
Dynamic Reaction ◽  
Chemical Stimuli ◽  
Applied Fields ◽  
Covalent Crosslinks

The ability to behave in a fluidlike manner fundamentally separates thermoset and thermoplastic polymers. Bridging this divide, covalent adaptable networks (CANs) structurally resemble thermosets with permanent covalent crosslinks but are able to flow in a manner that resembles thermoplastic behavior only when a dynamic chemical reaction is active. As a consequence, the rheological behavior of CANs becomes intrinsically tied to the dynamic reaction kinetics and the stimuli that are used to trigger those, including temperature, light, and chemical stimuli, providing unprecedented control over viscoelastic properties. CANs represent a highly capable material that serves as a powerful tool to improve mechanical properties and processing in a wide variety of polymer applications, including composites, hydrogels, and shape-memory polymers. This review aims to highlight the enabling material properties of CANs and the applied fields where the CAN concept has been embraced.

Rheology of Ceramic Suspensions with Biopolymeric Gelling Additives

2006 ◽  
Vol 45 ◽  
pp. 462-470 ◽  
Author(s):  
Eva Gregorová ◽  
W. Pabst ◽  
Jiri Štĕtina
Keyword(s):  
Shear Rate ◽  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
State Of The Art ◽  
Loss Modulus ◽  
Water Systems ◽  
Gel Casting ◽  
Rotational Viscometry ◽  
Ceramic Suspensions ◽  
Starch Consolidation

An overview is given of the rheological behavior of biopolymers in aqueous suspensions and of their role in new ceramic shaping processes (starch consolidation casting and carrageenan gel casting). In particular, we give a state-of-the-art account of the viscometric behavior, measured via rotational viscometry (apparent viscosity, including its shear-rate and concentration dependence), and the viscoelastic properties characterized via oscillatory shear rheometry (storage modulus, loss modulus and phase angle, including their temperature dependence), of starch-water systems, starchcontaining alumina suspensions, carrageenan-water systems and carrageenan-containing zirconia suspensions.

Viscoelastic Characterization of Microwave Drying Nature Rubber

2011 ◽  
Vol 291-294 ◽  
pp. 1344-1350
Author(s):  
Fu Quan Zhang ◽  
Yong Zhou Wang ◽  
Mei Chen ◽  
Mao Fang Huang
Keyword(s):  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Microwave Drying ◽  
Hot Air Drying ◽  
Air Drying ◽  
Hot Air ◽  
Drying Technology

Nature rubber (NR) is neither completely viscous nor elastic in nature, but viscoelastic in their properties. In the experiment, we used two types of equipments named rubber process analyzer (RPA) 2000 and mooney viscometer to characterize the viscoelastic properties of NR dried by microwave and hot-air, respectively. In present research, RPA tests on uncured NR dried by different methods were carried out using frequency and strain sweeps, and Mooney viscometer was detected using the big rotor at 100°C. The results showed that microwave drying has not influenced the viscoelastic properties of NR greatly, without changing the profiles of its rheological behavior. Compared with hot-air drying, the properties of NR dried by microwave improved significantly. As a new application, microwave drying technology offered an alternative way to the drying of NR.

scholarly journals Prediction of Rheological Properties and Interfacial Tension of Mixtures of Immiscible Polypropylene-Polystyrene (PP3/PS) Blends

2020 ◽  
Vol 17 (7) ◽  
pp. 665-677
Author(s):  
Meriem BOUDOUKHANI ◽  
Nadji MOULAI-MOSTEFA ◽  
Salim HAMMANI
Keyword(s):  
Experimental Data ◽  
Interfacial Tension ◽  
Polymer Blends ◽  
Rheological Properties ◽  
Storage Modulus ◽  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Interfacial Tensions ◽  
Theoretical Predictions ◽  
Palierne Model

Blends of polypropylene (PP3) and polystyrene (PS) were studied and, their rheological behavior was determined and discussed in detail. The interfacial tension between the blend components was evaluated from the rheological data and the storage modulus by using two well-known models: Palierne model and Choi-Schowalter equation. The theoretical predictions were compared with experimental data obtained from PP3/PS blends. The obtained results showed that the Palierne model could predict the rheological and viscoelastic properties of the considered polymer blends. In addition, the interfacial tensions between PP3 and PS were evaluated and compared with those cited in the literature. It was also found that the Palierne model was more accurate than Choi-Schowalter one in determining the interfacial tension.

Application of Viscoelasticity to the Processibility of Elastomers

1970 ◽  
Vol 43 (5) ◽  
pp. 1082-1099 ◽  
Author(s):  
E. G. Kontos
Keyword(s):  
Relaxation Time ◽  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Macromolecular Structure ◽  
Applied Mechanics ◽  
Theoretical Progress ◽  
Unit Operations ◽  
Made In

Abstract The processibility of elastomers can be studied systematically by splitting up the process into component unit operations. By applying the theories of applied mechanics and taking into consideration the viscoelastic nature of raw rubbers modest theoretical progress has been made in predicting and correcting processing deficiencies. Important viscoelastic properties affecting the rheological behavior of rubbers have been identified. The existing relationships between macromolecular structure and the important viscoelastic properties have been presented for several synthetic rubbers. The dependence of some unit operations such as milling, calendering, and building on maximum relaxation time and viscosity has been demonstrated.

scholarly journals EFFECTS OF BUTTER OIL AND WHEY PROTEINS ADDITION ON VISCOELASTIC PROPERTIES OF CONFECTIONARY DULCE DE LECHE

2014 ◽  
Vol 44 (2) ◽  
pp. 185-188
Author(s):  
M. L. OLIVARES ◽  
M. S. PAULETTI ◽  
S. C. COSTA ◽  
D. DE PIANTE VICÍN ◽  
A. C. RUBIOLO
Keyword(s):  
Experimental Design ◽  
Rheological Behavior ◽  
Viscoelastic Properties ◽  
Whey Proteins ◽  
Frequency Sweep ◽  
Butter Oil ◽  
Two Factors ◽  
Weak Gel

The effect of butter oil and whey proteins addition on viscoelastic properties of confectionary Dulce de Leche was evaluated. A two factors experimental design (0-8 % p/v of butter oil and 0-1 % p/v of whey proteins) was analysed. Frequency sweep tests were carried out and for all formulations studied a weak gel like behavior was observed. Therefore, results were interpreted using a weak gel model for foods. It was observed that the rheological behavior of the sample with addition of whey proteins and butter oil is significantly different than the others because rheological units interact with greater strength. Even more, the sample without butter oil and with whey proteins addition is composed by less rheological units than the others. It is concluded that the whole addition of butter oil and whey proteins generates a stronger gel matrix, more appropriate for use in confectionary.

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