scholarly journals Effect of Polyethylene Oxide on the Rheological Behavior of Bentonite Suspensions

2021 ◽  
Vol 2 (5) ◽  
pp. 352-357
Author(s):  
Azril N ◽  
Gareche M ◽  
Saoudi L ◽  
Zeraibi N
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Yield Stress ◽  
Polyethylene Oxide ◽  
Rheological Behavior ◽  
Complex Behaviour ◽  
Clay Particles ◽  
Viscoelastic Modulus ◽  
Bentonite Suspension ◽  
Basic Characteristics

The effect of Polyethylene Oxide (PEO) with a molecular weight 10000g/mol on the rheological behavior of bentonite suspension was examined in terms of viscosity, yield stress and viscoelastic modulus (G’ and G’’); characteristic of complex behaviour of montmorillonite in water. A Physica MCR301 rheometer has been used to measure the rheological properties of samples (6% bentonite) as well as bentonite-PEO mixtures at different concentrations of PEO (0.18%, 0.25%, 0.5% and 1%). The polyethylene oxide adsorbs onto clay particles, which changes their basic characteristics depending on the amount of PEO adsorbed.

scholarly journals Rheological behavior of cereal straw suspensions

2021 ◽  
Author(s):  
Sandra Ukaigwe
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Rheological Behavior ◽  
Xanthan Gum ◽  
Mesh Size ◽  
General Purpose ◽  
Measuring Instrument ◽  
Fiber Concentration ◽  
Cereal Straw ◽  
Malt Barley

The rheological properties (yield stress and viscosity) of cereal straw suspensions are especially important in bioethanol production as they determine the mixing behaviour of the suspension during enzymatic hydrolysis. Yield stress measurements are generally difficult to perform in straw suspensions due to sedimentation, which commonly occur in the suspensions because of the difficulty encountered in loading the suspension into the measuring equipment. The process of placing the suspension in the measuring instrument causes a disturbance likely to induce the yielding of the suspension before the actual measurements are taken. Moreover cereal suspensions at high straw concentration (10-40 wt%) are soft solids and pourability is particularly difficult with solids. Rheological behavior of staw suspensions made from wheat, Oats and malt barley of fiber sizes 0.15 mm-4.20 mm (mesh sizes 20 to 100) and concentrations 5.0-15.0 wt% were studied. The suspensions were initially prepared by dispersing milled and sieved straws in distilled water at room temperature, followed by vortexing to aid the dispersion process; this was later modified to include a 30-minute de-aeration of the suspensions using vacuum and 2-minute mixing using a general purpose mixer at about 162 rpm. However, none these procedures produced a homogenous suspension. The viscosity of the dispersion medium was modified by the addition of Xanthan gum. This produced homogenous suspensions which remained suspended for about 20 minutes. The rheological properties of these suspensions were measured on a Bohlin rheometer in the controlled stress mode using a vane and cup measuring instrument, and the suspension yield stress determined by extrapolation and by regression of Herschel-Bulkley, Casson and Bingham models. Yield stress obtained from extrapolation ranged from 2-19 Pa, while model results ranged from 0.96- 8.15 Pa, for 5.0 wt% Oats straw suspensions with Xanthan gum strengths of 0.1-0.5 wt%. Extrapolation results for 7.5 wt% Oats staw suspensions with Xanthan gum strengths of 0.1-0.5 wt% ranged from 20-36 Pa while model results were in the range of 4.38-18.76 Pa. Wheat and malt barely straw suspensions evaluated using Herschel-Bulkley model at similiar Oats straw suspension conditions of 5.0 wt% fiber concentration with 0.3 wt% Xanthan gum strength produced statistically equivalent yields stress to Oats straw suspensions in the range of 2.31-4.04 Pa for fibers of mesh size 40-100. Cereal straw suspenions are non-Newtonian fluids with yield stresses that are highly straw concentration dependent.

scholarly journals Effects of Fly Ash and Chemical Admixtures on the Rheological Properties of High-Concentration Full-Tailing Filling Slurry

2020 ◽  
Vol 2020 ◽  
pp. 1-13
Author(s):  
Fulin Wang ◽  
Faguang Yang ◽  
Zhengping Yuan ◽  
Shijiao Yang
Keyword(s):  
Fly Ash ◽  
Rheological Properties ◽  
Yield Stress ◽  
Polyethylene Oxide ◽  
Viscosity Coefficient ◽  
Pipeline Transportation ◽  
High Concentration ◽  
Polycarboxylate Superplasticizer ◽  
Chemical Admixtures

Good fluidity is the precondition to ensure the pipeline transportation of the filling slurry. The admixture in the filling slurry will affect the rheological properties of the slurry. In this paper, yield stress (YS), viscosity coefficient (VC), and expansion (ED) of the filling slurry were measured by the MCR52 rheometer and expansion tester, respectively, and the influence regularities of the three kinds of admixtures including fly ash (FA), polycarboxylate superplasticizer (PS), and polyethylene oxide (PEO) on the rheological properties of the filling slurry were obtained. The results show that when other conditions are fixed, the fluidity of the slurry becomes worse with the increase of the amount of fly ash but improves with the increase of the amount of the polycarboxylate superplasticizer; polyethylene oxide is not suitable for the improvement of the fluidity of the high-concentration full-tailing filling slurry, and the fluidity of the slurry becomes worse rapidly with the increase of the amount of polyethylene oxide.

scholarly journals Rheological behavior of cereal straw suspensions

2021 ◽  
Author(s):  
Sandra Ukaigwe
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Rheological Behavior ◽  
Xanthan Gum ◽  
Mesh Size ◽  
General Purpose ◽  
Measuring Instrument ◽  
Fiber Concentration ◽  
Cereal Straw ◽  
Malt Barley

The rheological properties (yield stress and viscosity) of cereal straw suspensions are especially important in bioethanol production as they determine the mixing behaviour of the suspension during enzymatic hydrolysis. Yield stress measurements are generally difficult to perform in straw suspensions due to sedimentation, which commonly occur in the suspensions because of the difficulty encountered in loading the suspension into the measuring equipment. The process of placing the suspension in the measuring instrument causes a disturbance likely to induce the yielding of the suspension before the actual measurements are taken. Moreover cereal suspensions at high straw concentration (10-40 wt%) are soft solids and pourability is particularly difficult with solids. Rheological behavior of staw suspensions made from wheat, Oats and malt barley of fiber sizes 0.15 mm-4.20 mm (mesh sizes 20 to 100) and concentrations 5.0-15.0 wt% were studied. The suspensions were initially prepared by dispersing milled and sieved straws in distilled water at room temperature, followed by vortexing to aid the dispersion process; this was later modified to include a 30-minute de-aeration of the suspensions using vacuum and 2-minute mixing using a general purpose mixer at about 162 rpm. However, none these procedures produced a homogenous suspension. The viscosity of the dispersion medium was modified by the addition of Xanthan gum. This produced homogenous suspensions which remained suspended for about 20 minutes. The rheological properties of these suspensions were measured on a Bohlin rheometer in the controlled stress mode using a vane and cup measuring instrument, and the suspension yield stress determined by extrapolation and by regression of Herschel-Bulkley, Casson and Bingham models. Yield stress obtained from extrapolation ranged from 2-19 Pa, while model results ranged from 0.96- 8.15 Pa, for 5.0 wt% Oats straw suspensions with Xanthan gum strengths of 0.1-0.5 wt%. Extrapolation results for 7.5 wt% Oats staw suspensions with Xanthan gum strengths of 0.1-0.5 wt% ranged from 20-36 Pa while model results were in the range of 4.38-18.76 Pa. Wheat and malt barely straw suspensions evaluated using Herschel-Bulkley model at similiar Oats straw suspension conditions of 5.0 wt% fiber concentration with 0.3 wt% Xanthan gum strength produced statistically equivalent yields stress to Oats straw suspensions in the range of 2.31-4.04 Pa for fibers of mesh size 40-100. Cereal straw suspenions are non-Newtonian fluids with yield stresses that are highly straw concentration dependent.

Rheology of Flexible Homopolymers

2007 ◽  
Author(s):  
Chang Dae Han
Keyword(s):  
Molecular Weight ◽  
Shear Flow ◽  
Rheological Properties ◽  
Molecular Weight Distribution ◽  
Rheological Behavior ◽  
Weight Distribution ◽  
Polymer Processing ◽  
Random Copolymers ◽  
Profound Influence ◽  
Theoretical Predictions

Numerous flexible homopolymers and flexible random copolymers are commercially available. Thus, understandably, a number of research groups have reported on the rheological behavior of flexible homopolymers and flexible random copolymers in the bulk and solution states. There are too many studies to cite them all here. In Chapters 3 to 5 we presented the rheological behavior, in general terms, of linear flexible homopolymers in steady-state shear flow, elongational flow, and/or oscillatory shear flow. In this chapter, we present the effects of temperature, molecular weight (although in Chapter 4 we presented theoretical predictions of the effect of molecular weight), and molecular weight distribution on the rheological behavior of linear flexible homopolymers, and also flexible homopolymers with long-chain branching. The rheological behavior of much more complex polymer systems is presented in other chapters of this volume. From the point of view of polymer processing, temperature is one of the most important variables that greatly affect the rheological behavior of polymeric liquids. Therefore, it is very important to present the effect of temperature on rheological behavior, placing emphasis on the methods that enable one to obtain temperature-independent correlations for rheological properties. Such correlations, when available, will help one to estimate the rheological properties of the same polymer without conducting additional experiments. With respect to polymer synthesis and polymer processing, a better understanding of the effects of molecular weight and molecular weight distribution on the rheological behavior of a polymer is of fundamental importance. In Chapter 4 we have presented molecular theory, demonstrating that the molecular weight of a linear flexible homopolymer has a profound influence on its rheological properties. Thus, information on the relationships between molecular weight and rheology, when available, will help one to choose, with little waste of time and effort, optimum processing conditions. One of the common features of all commercial homopolymers is that they are polydisperse and, therefore, it is not difficult to surmise that the molecular weight distribution of a polymer also has a profound influence on its rheological properties.

scholarly journals Study on the Rheological Behavior of a Model Clay Sediment

2021 ◽  
Vol 9 (1) ◽  
pp. 81
Author(s):  
Yuan Lin ◽  
Huaitao Qin ◽  
Jin Guo ◽  
Jiawang Chen
Keyword(s):  
Water Content ◽  
Yield Stress ◽  
Rheological Behavior ◽  
Seabed Sediment ◽  
Clay Particles ◽  
Face To Face ◽  
The Face ◽  
Clay Sediment ◽  
Main Component ◽  
Water Contents

Clay sediments are the main component of seabed sediment. Interactions between the nano-sized, disk-shaped and charged clay particles are complicated, as they control the sediment’s rheology. In this study, we studied the rheological behavior of the clay sediment modeled by laponite and bentonite suspensions experimentally using a rotational rheometer. The yield stress decreased when water content increased. Meanwhile, the yield stress of the laponite suspension first increased and then decreased with increasing salinity. It is considered that the face-to-face repulsive electrostatic interaction between clay platelets dominated the yield behavior. A yield stress model was developed to describe the change of the yield stress with both the water content and the salinity. When the system started to flow, the viscosity decreased with increasing shear. A master curve of viscosity is was from the viscosity-stress curves at different water contents if the applied shear stress was normalized by the yield stress and the viscosity normalized by a characteristic viscosity. This study provides a preliminary understanding of the clay sediment rheology and its mechanism for the investigation on the flowing of the sediment systems with strong interparticle interaction.

scholarly journals Using Coupled Rheometer-FBRM to Study Rheological Properties and Microstructure of Cemented Paste Backfill

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Hongjiang Wang ◽  
Liuhua Yang ◽  
Hong Li ◽  
Xu Zhou ◽  
Xiaotian Wang
Keyword(s):  
Shear Rate ◽  
Rheological Properties ◽  
Yield Stress ◽  
Rheological Behavior ◽  
Shear Thickening ◽  
Threshold Value ◽  
Rheological Parameters ◽  
Cemented Paste Backfill ◽  
Reflectance Measurement ◽  
Paste Backfill

Rheological properties, such as the yield stress, viscosity, and thixotropy, are related to the microstructure of cemented paste backfill (CPB). To highlight the relationship, two instruments were combined to measure the changes in the microstructure and the rheological properties of CPB simultaneously. In this way, the particle/agglomerate size distribution characterized by the focused beam reflectance measurement (FBRM) and the rheological factors measured by the rheometers could be directly linked. The results show that when under shearing, the intrinsic network structure of CPB responds to the shear-induced stresses with the interference of interparticle forces, leading to changes in the rheological behavior. Shear thinning can be found in CPB suspensions with a microstructure that is either loose interconnection or random. With an increase in the shear rate, random collisions among particles become organized in the flow, lowering the yield stress and viscosity. However, when the shear rate exceeds a certain threshold value, the rheological parameters change as a result of shear thickening. The results of this study contribute to better understanding of the complex rheological behavior of CPB.

scholarly journals Comparison of the Effects of Conching Parameters on the Contents of Three Dominant Flavan3-ols, Rheological Properties and Sensory Quality in Chocolate Milk Mass Based on Liquor from Unroasted Cocoa Beans

Molecules ◽  
2021 ◽  
Vol 26 (9) ◽  
pp. 2502
Author(s):  
Bogumiła Urbańska ◽  
Hanna Kowalska ◽  
Karolina Szulc ◽  
Małgorzata Ziarno ◽  
Irina Pochitskaya ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Yield Stress ◽  
Sensory Quality ◽  
Raw Material ◽  
Antioxidant Compounds ◽  
Chocolate Milk ◽  
Cocoa Beans ◽  
Variable Parameters ◽  
The Relationship ◽  
Manufacturing Parameters

The content of polyphenols in chocolate depends on many factors related to the properties of raw material and manufacturing parameters. The trend toward developing chocolates made from unroasted cocoa beans encourages research in this area. In addition, modern customers attach great importance to how the food they consume benefits their bodies. One such benefit that consumers value is the preservation of natural antioxidant compounds in food products (e.g., polyphenols). Therefore, in our study we attempted to determine the relationship between variable parameters at the conching stage (i.e., temperature and time of) and the content of dominant polyphenols (i.e.,catechins, epicatechins, and procyanidin B2) in chocolate milk mass (CMM) obtained from unroasted cocoa beans. Increasing the conching temperature from 50 to 60 °C decreased the content of three basic flavan-3-ols. The highest number of these compounds was determined when the process was carried out at 50 °C. However, the time that caused the least degradation of these compounds differed. For catechin, it was 2 h; for epicatechin it was 1 h; and for procyanidin it was 3 h. The influence of both the temperature and conching time on the rheological properties of chocolate milk mass was demonstrated. At 50 °C, the viscosity and the yield stress of the conched mass showed its highest value.

scholarly journals Composition of low-molecular-weight glutenin subunits in common wheat (Triticum aestivum L.) and their effects on the rheological properties of dough

2021 ◽  
Vol 16 (1) ◽  
pp. 641-652
Author(s):  
Sławomir Franaszek ◽  
Bolesław Salmanowicz
Keyword(s):  
Molecular Weight ◽  
Rheological Properties ◽  
Common Wheat ◽  
High Performance ◽  
Triticum Aestivum L ◽  
Quality Parameters ◽  
Low Molecular Weight ◽  
Wheat Varieties ◽  
Breeding Lines ◽  
Capillary Zone

Abstract The main purpose of this research was the identification and characterization of low-molecular-weight glutenin subunit (LMW-GS) composition in common wheat and the determination of the effect of these proteins on the rheological properties of dough. The use of capillary zone electrophoresis and reverse-phase high-performance liquid chromatography has made it possible to identify four alleles in the Glu-A3 and Glu-D3 loci and seven alleles in the Glu-B3 locus, encoding LMW-GSs in 70 varieties and breeding lines of wheat tested. To determine the technological quality of dough, analyses were performed at the microscale using a TA.XT Plus Texture Analyzer. Wheat varieties containing the Glu-3 loci scheme (Glu-A3b, Glu-A3f at the Glu-A3 locus; Glu-B3a, Glu-B3b, Glu-B3d, Glu-B3h at the Glu-B3 locus; Glu-D3a, Glu-D3c at the Glu-D3 locus) determined the most beneficial quality parameters.

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