Rheological behaviour of the mushy zone and its effect on the formation of casting defects during solidification

A new conceptual framework has been developed which explains the formation of shear-related casting defects such as porosity, segregation and tears. The theory relates defect formation to the mechanical behaviour of the partially solidified microstructure when shear stresses are developed during the filling of a casting and by the subsequent feeding processes during solidification. Two transition points, the dendrite coherency point and the maximum packing solid fraction, divide the mushy zone into three regions of different mechanical and feeding behaviours. The response of the mush to shear is related to the presence of these zones during solidification of a casting. The resulting defects are rationalized by considering the governing local shear stress and shear rate, local strength and time available for fluid flow. The design of the casting, the casting process used and the alloy composition all influence the relative importance of shearing on defect formation. (C) 1998 Acta Metallurgica Inc. Published by Elsevier Science Ltd. All rights reserved.

Use of an Arrhenius model to predict rheological behaviour in some Australian honeys

Rheological properties of nine unprocessed unifloral Australian honeys (bloodwood, blue top iron bark, gum top, heath, narrow leafed iron bark, stringy bark, tea tree yapunyah and yellow box) were analysed over a range of temperatures (1-40 degreesC) The temperature effect on the viscosity follow ed an Arrhenius-type relationship and ail honey varieties exhibited Newtonian behaviour. if the Arrhenius equation constants (mu (0) and E-a) for a particular honey are known, the Arrhenius model can be used to calculate the viscosity of these honeys at specific temperatures, negating the need for tedious viscosity determination. (C) 2000 Academic Press.

Rheological behaviour of concrete made with fine recycled concrete aggregates - Influence of the superplasticizer

This paper evaluates the influence of two superplasticizers (SP) on the rheological behaviour of concrete made with fine recycled concrete aggregates (FRCA). Three families of concrete were tested: family CO made without SP, family Cl made with a regular superplasticizer and family C2 made with a high-performance superplasticizer. Five replacement ratios of natural sand by FRCA were tested: 0%, 10%, 30%, 50% and 100%. The coarse aggregates were natural gravels. Three criteria were established to design the concrete mixes' composition: keep the same particle size distribution curves, adjust the water/cement ratio to obtain a similar slump and no pre-saturation of the FRCA. All mixes had the same cement and SP content. The results show that the incorporation of FRCA significantly increased the shrinkage and creep deformation. The FRCA's effect was influenced by the curing age. The reference concrete made with natural sand stabilizes the creep deformation faster than the mixes made with FRCA. The incorporation of superplasticizer increased the shrinkage at early ages and decreased the shrinkage at 91 days of age. The regular superplasticizer did not improve the creep deformation while the high-performance superplasticizer highly improved this property. The incorporation of FRCA jeopardized the SP's effectiveness. This study demonstrated that to use FRCA and superplasticizer for concrete production it is necessary to take into account the different rheological behaviour of these mixes. (C) 2015 Elsevier Ltd. All rights reserved.

Structural and morphological studies of the dipeptide based L-Pro-L-Val organocatalytic gels and their rheological behaviour

Organocatalytic gels based on the dipeptide sequence L-Pro-L-Val have been studied by two different FTIR techniques. This suggests a different arrangement of the gelator molecules in the self-assembled fibers depending on the organic solvent employed. In acetonitrile and nitromethane the structure of the supramolecular aggregates is similar and provides similar catalytic properties (supramolecularenhancement of basicity). In contrast, the self-assembled fibers obtained in toluene clearly presented a different molecular arrangement consistent with its different catalytic behaviour (enamine-based catalysis). In addition these gels have been studied by microscopy and rheology.

TEMPERTURE INFLUENCE ON THE RHEOLOGICAL BEHAVIOUR OF CEMENTITOUS PASTES PREPARED WITH AIR-ENTRAINING ADMIXTURES

Cementitious pastes prepared with air-entraining admixtures (AEA) are very sensitive to mix procedures and environmental conditions. Some of the effects of AEA on the properties of cementitious material are discussed in literature, although for the most part, only in the hardened state. However, the impact temperature has on air-incorporation during the early age stages and on consolidation has been little investigated and as such, is the objective of this work. Thus, pastes formulated with Portland cement and air-entraining admixtures are evaluated in this work with a focus on the role temperature plays in the early age behavior. The results show that air-incorporation was affected by environmental conditions which caused changes in the kinematic viscosity and rate of consolidation.

Influence of the rheological behaviour of the lubricant on the appearance of pitting in elastohydrodynamic eegime

This paper analyses the influence of lubricant behaviour on the appearance of pitting. It attempts to study the effect of viscosity?pressure relation, compressibility, film thickness?roughness relation and friction coefficient on pitting failure of the contacting elements.To explain these effects, we first deal with the influence of the oil on the lubrication of the contact using elastohydrodynamic theory and secondly two multiaxial fatigue criteria are used, Crossland criterion and Dang Van criterion, to evaluate the influence of the rheology on the appearance of pitting. Finally, different applications are presented together with a discussion on the results obtained.

Rheological behaviour and functionality of inulin-extra virgin olive oil-based mashed potatoes

Developing products having a high nutritional value and good storage stability during freezing is a challenge. Inulin (I) and extra virgin olive oil (EVOO) have interesting functional properties. The e?ect of the addition of I and EVOO blends at di?erent I:EVOO ratios (0:0, 0:60, 15:45, 30:30, 45:15, 60:0, 30:45 and 45:30) on the rheological, physical, sensory and structural properties of fresh and frozen ? thawed mashed potatoes formulated without and with added cryoprotectants was analysed and compared. Addition of I and EVOO (either alone or blended) reduced apparent viscosity and pseudoplasticity producing softer systems, indicating that both ingredients behave as soft ?llers. Samples with added I at the higher concentrations )1 (?45 g kg ) showed lower ?ow index and consistency, which is related to formation of smaller I particles; microphotographs indicated that gelling properties of I depended mostly upon processing. Frozen ? thawed samples were judged more acceptable and creamier than their fresh counterparts.

An electro-rheological study of the nematic liquid crystal 4-n-heptyl-4'-cyanobiphenyl

An experimental and theoretical study of the electro-rheological effects observed in the nematic phase of 4-n-heptyl-4'-cyanobiphenyl has been conducted. This liquid crystal appears to be a model system, in which the observed rheological behaviour can be interpreted by the Leslie-Ericksen continuum theory for low molecular weight liquid crystals. Flow curves are illustrated at different temperatures and under the influence of an external electric field ranging from 0 to 3 kV mm-1, applied perpendicular to the direction of flow. Also presented is the apparent viscosity as a function of temperature, over similar values of electric field, obtained at different shear rates. A master flow curve has been constructed for each temperature by dividing the shear rate by the square of the electric field and multiplying by the square of a reference value of electric field. In a log-log plot, two Newtonian plateaux are found to appear at low and high shear rates, connected by a shear-thinning region. We have applied the Leslie-Ericksen continuum theory, in which the director alignment angle is a function of the electric field and the flow field boundary conditions are neglected, to determine viscoelastic parameters and the dielectric anisotropy.

Rheological and structural evaluations of commercial italian salad dressings

The emulsion stability, composition, structure and rheology of four different commercial italian salad dressings manufactured with traditional and light formulations were evaluated. According to the results, the fat content ranged from 8% (w/w) (light) to 34% (w/w) (traditional), the carbohydrate concentration varied between 3.8% (w/w) (traditional) and 14.4% (w/w) (light) and the pH was between 3.6-3.9 for all samples. The microscopic and stability analyses showed that the only stable salad dressing was a light sample, which had the smallest droplet size when compared with the other samples. With respect to the rheological behaviour, all the salad dressings were characterized as thixotropic and shear thinning fluids. However, the stable dressing showed an overshoot at relatively low shear rates. This distinct rheological behavior being explained by the differences in its composition, particularly the presence of a maltodextrin network.

Rheological properties of oil-in-water emulsions prepared with oil and protein isolates from sesame (Sesamum Indicum)

In this study, food emulsions of oil in water from sesame (Sesamum indicum) protein isolates and their oil were formulated and standardised. The effect of the concentrations of sesame (Sesamum indicum) protein isolates and base oil and the speed of the emulsification process for the food emulsion stability was studied. The protein isolates were achieved from the defatted sesame flour (DSF), obtaining a percentage of 80% ± 0.05% of protein. Emulsions were formulated through a factorial design 23. The rheological behaviour of sesame (Sesamum indicum) protein isolates-stabilised emulsions and microstructural composition were investigated. Stable emulsions with suitable rheological properties and microstructure were formulated at a concentration of 10% sesame oil and different concentrations of protein isolates, between 1.5% and 2.5%, with the best droplet distribution characteristics being shown for the 2.5% sesame protein isolates. The emulsions showed a non-Newtonian fluid behaviour, adjusting the Sisko model.

Rheological Properties of a Sodium Bentonite and Lactose Aqueous Dispersion

Aim of this paper is show the viscosity measure of a sodium bentonite-water-lactose mixture and your rheological behaviour. This analysis showed the formation of tridimensional structure type and formation of stratified silicate/lactose, this occurred due to different concentrations of organic products into mixture and due to a difference of rotation during viscosity measument. Formation of networks is a consequence of the attraction between the silicate layers in water-lactose mixture. In the present work aqueous solutions of lactose with concentration of 7%, 5%, 3%, 1% and 0% (wt %) were used.

Thermal and Rheological Properties of a Family of Botryosphaerans Produced by Botryosphaeria rhodina MAMB-05

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Gelatinisation of starch in mixtures of sugars. I. Dynamic rheological properties and behaviours of starch-honey systems

Dynamic rheological behaviour of starch-honey systems was studied using a strain-controlled rheometer. A dynamic temperature (30-130 degreesC) ramp test was used at 10 rad s(-1) frequency, 1% strain, 2 degreesC min(-1) ramp rate, 25 mm parallel plate, and 1.5 min gap, using Wheaten cornflour(TM) and five honeys to generate 25 formulations (0.34-0.80 g water/g dry starch). G', G, and eta* increased upon gelatinisation, and they reduced as the honey content was increased. For all the formulations, G' was higher than G, and tan 6 was generally less than 1.0. Key gelatinisation characterising temperatures (onset, peak and end) ranged from 96.0 to 122.3 degreesC, but did not vary much (CV < 5%) for each honey irrespective of the concentration. The influence of water, fructose and glucose, singly and in combination, on gelatinisation indices (temperature and rheological parameters) was investigated. An exponential equation was employed to describe the relationship, and relevant parameters were obtained. The consequences of the observations in the study are discussed particularly as they relate to extrusion of such systems, and possible interactions between fructose and glucose in the starch-honey systems. (C) 2003 Elsevier Ltd. All rights reserved.

Rheological Characterization of Bitumen and Asphalt including the effect of Added-recycled Material

This thesis evaluates the rheological behaviour of asphalt mixtures and the corresponding extracted binders from the mixtures containing different amounts of Reclaimed Asphalt (RA). Generally, the use of RA is limited to certain amounts. The study materials are Stone Mastic Asphalts including a control sample with 0% RA, and other samples with RA rates of 30%, 60% and 100%. Another set of studied mixtures are Asphalt Concretes (AC) types with again a control mix having 0% RA rate and the other mixtures designs containing 30%, 60% and 90% of reclaimed asphalt which also contain additives. In addition to the bitumen samples extracted from asphalt mixes, there are bitumen samples directly extracted from the original RA. To characterize the viscoelastic behaviour of the binders, Dynamic Shear Rheometer (DSR) tests were conducted on bitumen specimens. The resulting influence of the RA content in the bituminous binders are illustrated through master curves, black diagrams and Cole-Cole plots with regressing these experimental data by the application of the analogical 2S2P1D and the analytical CA model. The advantage of the CA model is in its limited number of parameters and thus is a simple model to use. The 2S2P1D model is an analogical rheological model for the prediction of the linear viscoelastic properties of both asphalt binders and mixtures. In order to study the influence of RA on mixtures, the Indirect Tensile Test (ITT) has been conducted. The master curves of different mixture samples are evaluated by regressing the test data points to a sigmoidal function and subsequently by comparing the master curves, the influence of RA materials is studied. The thesis also focusses on the applicability and also differences of CA model and 2S2P1D model for bitumen samples and the sigmoid function for the mixtures and presents the influence of the RA rate on the investigated model parameters.

Rheological Properties of a Sodium Bentonite and Lactose Aqueous Dispersion

Aim of this paper is show the viscosity measure of a sodium bentonite-water-lactose mixture and your rheological behaviour. This analysis showed the formation of tridimensional structure type and formation of stratified silicate/lactose, this occurred due to different concentrations of organic products into mixture and due to a difference of rotation during viscosity measument. Formation of networks is a consequence of the attraction between the silicate layers in water-lactose mixture. In the present work aqueous solutions of lactose with concentration of 7%, 5%, 3%, 1% and 0% (wt %) were used.