Effect of elastic stresses on free oscillations in ferroelectric liquid crystals

It is shown experimentally that an elastic mechanical stress in a crystal structure is a necessary factor for the appearance of free oscillations of the director of a ferroelectric liquid crystal. Such a mechanical stress arises as a result of internal textural perturbations in the presence of regions with a different orientation of the director or is produced by external pressure applied to one of the cell plates in the appropriate direction. © 1999 American Institute of Physics.

Fracture and energy partitioning in uncooked and cooked noodles

Humans perform fascinating science experiments at home on a daily basis when they undertake the modification of natural and naturally-derived materials by a cooking process prior to consumption. The material properties of such foods are of interest to food scientists (texture is often fundamental to food acceptability), oral biologists (foods modulate feeding behavior), anthropologists (cooking is probably as old as the genus Homo and distinguishes us from all other creatures) and dentists (foods interact with tooth and tooth replacement materials). Materials scientists may be interested in the drastic changes in food properties observed over relatively short cooking times. In the current study, the mechanical properties of one of the most common (and oldest at 4,000+ years) foods on earth, the noodle, were examined as a function of cooking time. Two types of noodles were studied, each made from natural materials (wheat flour, salt, alkali and water) by kneading dough and passing them through a pasta-making machine. These were boiled for between 2-14 min and tested at regular intervals from raw to an overcooked state. Cyclic tensile tests at small strain levels were used to examine energy dissipation characteristics. Energy dissipation was >50% per cycle in uncooked noodles, but decreased by an order of magnitude with cooking. Fractional dissipation values remained approximately constant at cooking times greater than 7 min. Overall, a greater effect of cooking was on viscoplastic dissipation characteristics rather than on fracture resistance. The results of the current study plot the evolution of a viscoplastic mixture into an essentially elastic material in the space of 7 minutes and have broad implications for understanding what cooking does to food materials. In particular, they suggest that textural assessment by consumers of the optimally cooked state of food has a definite physical definition. © 2007 Materials Research Society.

Unified compression model for venice lagoon natural silts

Over the last 50 years, the city of Venice, Italy, has observed a significant increase in the frequency of flooding. Numerous engineering solutions have been proposed, including the use of movable gates located at the three lagoon inlets. A key element in the prediction of performance is the estimation of settlements of the foundation system of the gates. The soils of Venice Lagoon are characterized by very erratic depositional patterns of clayey silts, resulting in an extremely heterogeneous stratigraphy with discontinuous layering. The soils are also characterized by varying contents of coarse and fine-grained particles. In contrast, the mineralogical composition of these deposits is quite uniform, which allows us to separate the influence of mineralogy from that of grain size distribution. A comprehensive geotechnical testing program was performed to assess the one-dimensional compression of Venice soils and examine the factors affecting the response in the transition from one material type to another. The compressibility of these natural silty clayey soils can be described by a single set of constitutive laws incorporating the relative fraction of granular to cohesive material. © 2007 ASCE.

Characterisation of different commercial reactive magnesia

Reactive magnesia (MgO) has emerged as an essential component in a new family of cements with significantly superior technical and environmental performance over Portland cement. The physical characteristics of different reactive magnesia, which are likely to affect their engineering performance, vary considerably depending on their origin and manufacturing processes. To appropriately utilise such a material, it is essential to develop a better understanding of the characteristics of different magnesia from various sources. In this study, the detailed characterisation of 14 commercial magnesia in terms of reactivity, textural properties, X-ray diffraction pattern, pH value and hydration behaviour and morphology is presented and correlation between them is developed. Relationships were developed between the reactivity, specific surface area, agglomeration ratio and hydration rate based on the experimental observations. As a result, the reactive magnesia used in this study were grouped into three categories and their characteristics and anticipated performances in different applications were discussed.

Electrical addressing of polymer stabilized hyper-twisted chiral nematic liquid crystals with interdigitated electrodes: Experiment and model

Electro-optic switching in short-pitch polymer stabilized chiral nematic liquid crystals was studied and the relative contributions of flexoelectric and dielectric coupling were investigated: polymer stabilization was found to effectively suppress unwanted textural transitions of the chiral nematic liquid crystal and thereby enhance the electro-optical performance (high optical contrast for visible light, a near ideal optical hysteresis, fast electro-optic response). Test cells were studied that possessed interdigitated electrodes to electrically address the liquid crystal. Based on simulations, a well-fitted phenomenological description of the electro-optic response was derived considering both flexoelectro-optic and Kerr-effect based electro-optic response. © 2014 AIP Publishing LLC.