Linear and nonlinear microrheology of dense colloidal suspensions

The length and time scales accessible to optical tweezers make them an ideal tool for the examination of colloidal systems. Embedded high-refractive-index tracer particles in an index-matched hard sphere suspension provide 'handles' within the system to investigate the mechanical behaviour. Passive observations of the motion of a single probe particle give information about the linear response behaviour of the system, which can be linked to the macroscopic frequency-dependent viscous and elastic moduli of the suspension. Separate 'dragging' experiments allow observation of a sample's nonlinear response to an applied stress on a particle-by particle basis. Optical force measurements have given new data about the dynamics of phase transitions and particle interactions; an example in this study is the transition from liquid-like to solid-like behaviour, and the emergence of a yield stress and other effects attributable to nearest-neighbour caging effects. The forces needed to break such cages and the frequency of these cage breaking events are investigated in detail for systems close to the glass transition.

Thermogravimetric analysis of water release from wheat flour and wheat bran suspensions

Bran is hygroscopic and competes actively for water with other key components in baked cereal products like starch and gluten. Thermogravimetric analysis (TGA) of flour–water mixtures enriched with bran at different incorporation levels was performed to characterise the release of compartmentalised water. TGA investigations showed that the presence of bran increased compartmentalised water, with the measurement of an increase of total water loss from 58.30 ± 1.93% for flour only systems to 71.80 ± 0.37% in formulations comprising 25% w/w bran. Deconvolution of TGA profiles showed an alteration of the distribution of free and bound water, and its interaction with starch and gluten, within the formulations. TGA profiles showed that water release from bran-enriched flour is a prolonged event with respect to the release from non-enriched flour, which suggests the possibility that bran may interrupt the normal characteristic processes of texture formation that occur in non-enriched products.

Simulation of field-induced structural formation and transition in electromagnetorheological suspensions

A computer simulation method has been used to study the three-dimensional structural formation and transition of eleetromagnetorheological (EMR) suspensions under compatible electric and magnetic fields. When the fields are applied simultaneously and perpendicularly to each other, the particles rapidly arrange into single layer structures parallel to both fields. In each layer, there is a two-dimensional hexagonal lattice. The single layers then combine together to form thicker sheetlike structures. With the help of the thermal fluctuations, the thicker structures relax into three-dimensional close-packed structures, which may be face-centered cubic (fcc), hexagonal close-packed (hup) lattices, or, more probably, the mixture of them, depending on the initial configurations and the thermal fluctuations. On the other hand, if the electric field is applied first to induce the body-centered tetragonal (bct) columns in the system, and then the magnetic field is applied in the perpendicular direction, the bet to fee structure transition is observed in a very short time. Following that, the structure keeps on evolving due to the demagnetization effect and finally forms close-packed structures with fee and hcp lattice character. The simulation results are in agreement with the theoretical and experimental results.